Use as a garnish over grilled or roasted meats such as pork or leave the onion out and try it over ice cream, French toast or pancake

1 ½ -2 lbs fresh apricots (can substitute with another fresh summer stone fruit), pitted and sliced
1 sweet onion, lyonnaise cut
4-5 tbsp Cuisine Perel Almond Grapeseed Oil
Juice of 1 lemon
Slivered almonds, toasted
Salt to taste

• In sauté pan, heat 3-4 Tbsp Cuisine Perel Almond Grapeseed Oil over med-low heat
  
• Add onion and cook, stirring continuously until the onion is golden and caramelized, about 15-20 minutes
  
• Turn heat to med-high, add apricot slices, toss to coat with oil and cook until soft and caramelized, about 7-10 minutes
  
• Remove from heat, toss with lemon juice, toasted almonds and remaining Cuisine Perel Almond Oil
  
• Season with salt to taste
  
• Serve hot or at room temperature over your favorite grilled meats

Serve as a garnish with lamb, pork or game or mix with cream or chicken stock to serve over pasta.

¼ cup almonds, toasted
¼ cup Parmesan cheese, grated
1 large garlic clove
1 bunch fresh mint, leaves only
1 bunch basil, leaves only
½ cup Cuisine Perel Almond Grapeseed Oil
2 Tbsp. Lemon Juice
Salt & pepper to taste

• In food processor blend almond, Parmesan and garlic until smooth
  
• Add mint and basil and process, pouring in Almond Grapeseed Oil as you blend
• When pesto is desired consistence, add lemon juice and season with salt and pepper to taste.

Serves 4

1 Tbsp. Dijon mustard
2 Tbsp. Sherry vinegar
2 Tbsp. Orange juice
1 Cup Cuisine Perel Almond Grapeseed Oil
Salt and pepper to taste
Fresh herbs, chopped (optional)

• Whisk together mustard, vinegar and orange juice
  
• Slowly add oil, whisking continuously
  
• Add herbs, if desired, and season with salt and pepper
  
• Dress salad directly before serving

Use as a garnish with grilled pork or beef or as an addition to a fruit and cheese platter.
2 Cups Cuisine Perel D'Anjou Vinegar
½ Cup Brown Sugar
1 Lb. Apples, cored and diced
1 Lb. Pears, cored and diced
1 Cup Raisins
1 - 2 oz piece of Fresh Ginger, peeled and coarsely chopped
1 t. Red Pepper Flakes
3 T. Lemon Juice
Salt and Pepper to taste

• In medium sauce pan, heat vinegar and sugar over low heat until sugar melts
  
• Add apples, pears, raisins, ginger and pepper and cook until fruit is tender and sauce thickens, about 40 - 45 minutes, stirring occasionally
  
• Place in bowl, mix in lemon juice and season with salt and pepper
  
• Cool, cover and chill.

1 Cup Cuisine Perel Basil & Garlic Grapeseed Oil
1 Cup Olive Oil
1 Large Egg Yolk
1 t. Dijon Mustard
Juice of 1 Lemon
Salt and Pepper to Taste

• In medium mixing bowl, mix together egg yolk, mustard and a pinch of salt
  
• Slowly whisk in oil making sure it incorporates as you go
  
• Once ¼ of oil is blended you can add in larger batches
  
• Season with lemon juice, salt and pepper
  
• Use as a garnish with steamed artichokes, grilled vegetables or on your favorite sandwiches

1/3 Cup Cuisine Perel Black Cherry Vinegar
1/3 cup dry white wine
2 Pieces bacon, diced
1 shallot, chopped
1 tablespoon chopped fresh thyme

• Cook bacon in heavy medium skillet over medium heat.
• Add shallots and cook until translucent
  
• Add wine, bring to simmer and scraping up browned bits in bottom of pan.
  
• Add vinegar and bring to simmer
  
• Reduce by ½
  
• Add thyme, season with salt and pepper and spoon over your favorite meats

½ Cup Cuisine Perel Black Cherry Vinegar
½ Cup Cuisine Perel Almond Oil
2 T. Fresh Rosemary, chopped
3 T. Black Cherries (fresh or frozen)

• Place all ingredients in food processor
  
• Blend until smooth
  
• Season with salt and pepper
  
• Use to dress a salad of mixed greens, dried fruit, nuts and cheese or as a sauce over smoked chicken or duck

¼ Cup Cuisine Perel Citrus Cilantro Grapeseed Oil
1 Lb. Toy Box Tomatoes, halved or quartered
¼ Red Onion, diced
3 T. Capers
4 T. Bunch Fresh Cilantro, leaves only, chopped
4 T. Bunch Fresh Mint, leaves only, chopped
4 T. Sherry Vinegar
Salt & Pepper to Taste

• Roughly chop herbs
  
• Combine all ingredients
  
• Season with salt and pepper
  
• Serve as a dip with guacamole and chips or as a garnish with roasted meats or fish

Serves 4

1 Cup Cuisine Perel Blood Orange Vinegar
¼ Cup Honey
2 Pink Grapefruits, peeled and sectioned
2 Navel or Blood Oranges, peeled and sectioned
Zest and Juice of 1 Lemon
2 T. Brown Sugar

• In sauce pan, combine vinegar, honey and sugar and heat until disolved
  
• Place citrus sections in mixing bowl
  
• Add vinegar syrup and gently mix
  
• Add lemon juice and zest and chill
  
• Serve as a garnish, alone or with fresh or frozen yogurt as a simple dessert

1 Cup Cuisine Perel Cranberry Vinegar
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
6 oz. Dried Cranberries
1 12 -oz. Bag Frozen Cranberries

• Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves.
  
• Add dried cranberries, cook 2 minutes.
  
• Add Frozen cranberries and cook, stirring occasionally, until heated through and mixture begins to thicken about 15 minutes.
  
• Transfer to bowl, cover, chill overnight
  
• Discard cinnamon.
  
• Serve cold or at room temperature.

½ Cup Cuisine Perel Cranberry Vinegar
1 Cup Vegetable Oil
1 T. maple syrup
1 t. English-style dry mustard

• In a bowl whisk together the syrup, mustard and vinegar
  
• Add the oil in a stream continuously whisking
  
• Whisk until emulsified.

½ Cup Cuisine Perel Black Fig Vinegar
1 Cup Extra Virgin Olive Oil
1 t. Dijon Mustard
2 T. Fresh Herbs, chopped (thyme, tarragon, marjoram or rosemary)
Salt & Pepper to taste

• In mixing bowl, combine herbs, mustard and vinegar.
  
• Slowly whisk in oil, making sure it is incorporated
  
• Season with Salt and pepper to taste

Use to dress a salad of mixed greens, apples, blue cheese and toasted nuts or on your favorite grilled vegetables

5 T. Cuisine Perel Ginger Grapeseed Oil
1 Mango, peeled and diced
1 Avocado, peeled and diced
¼ Red Onion, diced
2 T. Sherry Vinegar
Pinch of Sugar
Pinch of Salt

• In small sauté pan heat 1 T. Cuisine Perel Ginger Grapeseed Oil over med. Heat
  
• Add onion and sauté until translucent, about 3 minutes
  
• Set aside and let cool
  
• In mixing bowl, mix all ingredients and season with salt and sugar if necessary
  
• Serve as a garnish with fish or grilled meats

1 Cup Cuisine Perel Ginger Grapeseed Oil
¼ Cup Soy Sauce
1 Inch Piece Fresh Ginger, smashed
2 Garlic Cloves, peeled and smashed
1 Stick Lemon Grass, smashed

• Combine all ingredients
  
• Use to marinade fish, shrimp or steak before grilling

¼ Cup Cuisine Perel Key Lime Vinegar
2 T. Olive or Grapeseed Oil
1 Pineapple, peeled and cored
½ Red Onion, small dice
Salt and Pepper to Taste

• Preheat grill to medium-high
  
• Grill pineapple slices until caramelized, about 2-3 minutes each side
  
• Remove from grill, dice and place in mixing bowl
  
• In a small sauté pan, heat oil over medium-high heat
  
• Add onion and sauté until translucent, about 4-5 minutes
  
• Add onion to pineapple
  
• Mix with vinegar and season with salt and pepper to taste
  
• Serve chilled or at room temperature

¼ Cup hazelnuts, toasted
1 Large garlic clove
¼ cup Parmesan, grated
1 bunch arugula, or 5 oz, if purchased bulk
1 bunch Italian parsley, heads only
½ cup Cuisine Perel Hazelnut Oil
2 Tbsp. Lemon Juice
Salt and pepper to taste

• In food processor blend hazelnuts, Parmesan and garlic until smooth
  
• Add arugula and parsley and process, pouring in Hazelnut Grapeseed Oil as you blend
  
• When pesto is desired consistence, add lemon juice and season with salt and pepper to taste

1 Tbsp. Dijon Mustard
1 Tbsp. Honey
4 oz. Lemon Juice
6 oz. Cuisine Perel Hazelnut Grapeseed Oil
1 Tbsp, fresh thyme or Rosemary, chopped
Salt and pepper to taste

• Whisk mustard, honey and lemon juice together
  
• Slowly add oil and whisk until incorporated
  
• Add herbs and season with salt and pepper to taste

½ Cup Cuisine Perel Lemon Zest Grapeseed Oil
4 Cups Garbanzo Beans, cooked (2 cans)
2 Cloves Garlic, peeled
1 t. Cumin, ground
Juice of 1 Lemon
Salt and Pepper to Taste

• In food processor, combine beans, garlic and cumin
  
• Blend to combine
  
• While blending, slowly add Cuisine Perel Lemon Grapeseed Oil and puree to desired consistency
  
• Add lemon juice, salt and pepper and serve as a dip with toasted pita chips or as a garnish on a baked potato or grilled meats

¼ Cup Cuisine Perel Pomegranate Balsamic Vinegar
2 T. Olive Oil
2 Cups Fresh Figs, roasted and chopped
1 Pomegranate, seeds only
½ Cup Walnuts, chopped
2 T. Rosemary, chopped
Salt and Pepper to Taste

• In food processor, combine figs, walnuts, rosemary, vinegar and oil
  
• Blend until desired consistency
  
• Transfer to bowl, mix in pomegranate seeds, season with salt and pepper
  
• Serve with your favorite cheeses, as a spread on your favorite sandwiches or as a garnish with your favorite meats

1 Cup Cuisine Perel Pumpkin Grapeseed Oil
½ Cup Balsamic Vinegar
1 t. Dijon Mustard
2 T. Fresh Herbs, chopped (thyme, tarragon, marjoram or rosemary)
Salt & Pepper to taste

• In mixing bowl, combine herbs, mustard and vinegar.
  
• Slowly whisk in oil, making sure it is incorporated
  
• Season with Salt and pepper to taste
  
• Use to dress a salad of mixed greens, apples, blue cheese and toasted nuts or on your favorite grilled vegetables

4 Oz. Sundried Tomatoes, dried
1 Cup Cuisine Perel Roasted Garlic Grapeseed Oil
2 Cup Water, for boiling

• Place sundried tomatoes in heat proof mixing bowl
  
• Boil water and pour over tomatoes
  
• Allow to stand about 10 minutes to soften tomatoes
  
• While still warm, strain tomatoes and gently press to remove excess oil
  
• Place in jar and cover with Cuisine Perel Roasted Garlic Grapeseed Oil
  
• Allow to stand at least 1 hour (these will stay good, covered in refrigerator for 1-2 weeks) before using as garnish for grilled meats, sandwiches or in salads

1 Cup Cuisine Perel Tequila Lime Vinegar
3 T. Sesame Oil
1 Stem Lemon Grass, cut into 2-inch pieces and smashed
1 1-inch piece Ginger, peeled and smashed
2 Cloves Garlic, smashed
Salt and pepper to Taste

• Combine all ingredients
• Use to marinade shrimp, scallops or your favorite white fish before grilling or pan-frying

½ Cup Cuisine Perel Lemon Zest Oil
6 T. Lemon Juice
1 t. Dijon Mustard
Zest of 1 Lemon
Salt & Pepper to Taste

• Whisk together lemon juice, mustard and zest
  
• Slowly whisk in Cuisine Perel Lemon Zest Oil and season with salt and pepper
  
• Use to dress a seasonal salad or as a marinade for chicken or turkey before grilling

Serve over salad of roasted beets, arugula and goat cheese or lobster, avocado and grapefruit

1 Tbsp. Dijon mustard
4 oz. Lemon Juice
1 cup Pure Grapeseed Oil
3-4 oz. Cuisine Perel Truffle Oil
¼ bunch fresh tarragon, chopped
Salt & Pepper to taste

• Whisk together mustard and lemon juice
  
• Slowly add oils, whisking continuously
  
• Add tarragon and season with salt and pepper
  
• Dress salad directly before serving

Serves 4