Balsamic Vinegar Quotes

There’s lots of sticky things here,” he said. “I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue.

I want a refund. I just drank three litres of your balsamic vinegar and now I feel dreadful. Why does your label not say ‘DO NOT DRINK THREE LITRES OF THIS’?

Klaus leaned out the window and began to pour the mixture of blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue onto the closest wheels, while his sister tossed the hammocks out of the door, and if you have read anything of the Baudelaire orphans' lives - which I hope you have not - then you will not be surprised to read that Violet's invention worked perfectly.

Valère laughed. The waiter, a young man with freckles and dark-red hair, walked in and announced the amuse-bouche, 'Peekytoe crab in a cucumber roll,' placing dishes in front of each diner, 'with smoked corn chowder and a yellow-tomato sorbet with balsamic vinegar.

BAKED CAMEMBERT WITH CARAMELIZED ONIONS Take a wheel of Camembert out of its box and make a shallow X incision through the top skin. Insert slivered garlic and thyme sprigs. Put the cheese back into its wooden box, drizzle with olive oil (or white wine or vermouth), place on baking sheet, and bake in a medium oven until the cheese is runny all the way through. Serve with sliced onions caramelized in butter and balsamic vinegar.

Take one of the dishes you will be eating tonight, fritto misto. The old butcher who sold me the meat was most insistent that it should be cooked the old way---so brains, for example, are always poached in vegetables, then left to cool before being sliced and deep-fried in batter. But then you think, this batter is not so different from Japanese tempura, and tempura can be served with a sweet chile and soy dipping sauce, so why not make an Italian version of that, perhaps with balsamic vinegar from Modena instead of soy, and see what happens

This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

Early stages now, though, and he had an idea for a new recipe that just might give his line of barbecue sauces an edge over other brands. He chopped the tops off a handful of garlic bulbs, then fired up a burner on the gas stove and glugged vegetable oil into his stockpot. Cranked on the oven—hot—and set the garlic in the cast-iron skillet and drizzled on olive oil. To the pan on the stovetop, he added brown sugar and tomato sauce. Balsamic vinegar and molasses. Soon the scent of roasted garlic filled the kitchen, accompanied by the homey hiss and pop of bubbling sauce. In the zone, he envisioned the components for his new blend as clearly as if they were scribbled on the subway-tile backsplash behind the cooktop like ingredients on a handwritten recipe card. Mustard, cayenne, salt, pepper. His hands moved with muscle memory—slicing, stirring, seasoning, blending the sauce to a fine puree. The earlier sense of intrusion was evaporating along with the extra liquid in the pot.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Zucchini, 1 medium NUTS/SEEDS Almond butter, all natural, if desired for smoothies Almonds, 1 bag whole plus 1 bag sliced Chia seeds Flaxseed, ground Peanut butter, all natural (such as Smucker’s, Teddie, or 365 Whole Foods) Pecans Pumpkin seeds Sesame seeds Walnuts SPICES/PANTRY ITEMS Balsamic vinegar Basil Black pepper, ground Cinnamon Coconut milk, light, 1 can Cumin Curry powder (look for brands with no onion or garlic, such as Spice Appeal)

Happy Camper Tip #8   Balsamic marinated salmon filets—Whisk together a couple of tablespoons of brown sugar, three tablespoons of balsamic vinegar, one fourth cup of olive oil, two tablespoons of soy sauce and a tablespoon or so of honey. Pour over washed salmon filets in a plastic bag and marinate in the refrgerator for one to two hours. Grill over medium coals about ten minutes or until done, turning once.

WILD GAME MARINADE WITH JUNIPER AND GIN The year was 1976; the place, the La Varenne cooking school in Paris. A nice Jewish guy from Baltimore (yours truly) was about to have his first taste of wild game. Our instructor, Chef Fernand Chambrette, had secured a haunch of wild boar, and he prepared a traditional marinade of red wine and juniper berries to heighten its gamy flavor. A shot of gin reinforced the woodsy flavor of the juniper. If I’d known game could be this good, I would have tried it a lot sooner. You’ll be amazed by the power of this simple marinade to turn tame supermarket pork, beef, and even lamb into “wild” game. 3 cups dry red wine ½ cup balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons gin 1 medium onion, thinly sliced 1 carrot, thinly sliced 1 rib celery, thinly sliced 2 cloves garlic, flattened with the side of a cleaver

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad.

INGREDIENTS: ● 1 pound boneless, skinless chicken breasts ● 1 tablespoon olive oil ● 1 teaspoon dry Italian seasoning (or equal parts of garlic powder, dried oregano and dried basil) ● 4 thick (½-inch) slices ripe tomato ● 4 1-ounce slices fresh mozzarella cheese ● 3 tablespoons balsamic vinegar ● 2 tablespoons thinly sliced

balsamic vinaigrette ¼ cup balsamic vinegar 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) Salt and black pepper This dressing is used in our Walnut-Crusted Pork Tenderloin, and also makes a great topping for grilled vegetables, white fish, and salads. We also like to make a creamy variation (sub in Basic Mayonnaise, for the olive oil) and use it as a dip for a raw vegetable tray, drizzle it over Oven-Roasted Brussels Sprouts and Squash, or mix it into a Protein Salad. Mix together the vinegar, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Add the cilantro, adjust to taste with salt and pepper, and whisk until fully incorporated. asian vinaigrette ¼ cup rice vinegar 1 tablespoon sesame oil 1 clove garlic, minced ½ teaspoon minced fresh ginger ¾ cup extra-virgin olive oil Red pepper flakes Salt and black pepper This makes a great alternative dressing for our Cold Thai Salad. A creamy variation (use Basic Mayonnaise, instead of olive oil) can be mixed into Cauliflower Rice or spooned over Perfect Oven-Baked Salmon. Mix together the rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with a pinch of red pepper flakes, salt, and pepper and whisk until fully incorporated. latin vinaigrette 2 cloves garlic, minced 1 jalapeño, seeded and minced Juice of 5 limes ¾ cups extra-virgin olive oil 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh parsley ½ teaspoon salt ¼ teaspoon black pepper This is a delicious marinade for a Perfect Grilled Steak, Perfect Seared Chicken Breast, or Perfect Grilled Shrimp. Whisk together the garlic, jalapeño, and lime juice in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the cilantro, parsley, salt, and pepper and whisk until blended.

Tick All the Right Boxes Between the twenty-four checkboxes in the Daily Dozen and the thirty-seven new checkboxes in the Tweaks, you may feel a bit overwhelmed, but it’s easy to knock off a bunch at a time. For example, starting a meal with a tomato salad sprinkled with some black cumin, garlic powder, and balsamic vinegar hits five boxes right there, including the “Preload with ‘Negative Calorie’ Foods” tweak and the Daily Dozen box for “Other Vegetables.” And if that was one of your implementation intentions, make that six! Ten percent of your boxes nailed with a single appetizer. Of course, you don’t have to hit all the booster boxes every day. You don’t even have to hit any. A healthy diet, as encapsulated by the Daily Dozen, should be all you need to lose as much weight as you want, but the more of these extra tweaks you can hit, the more successful you may be. I’m working on an entire How Not to Diet Cookbook to try to fit as many of these combinations together into delicious recipes and hearty meal plans—but in the meanwhile, please feel free to download the free, updated Dr. Greger’s Daily Dozen app on your Android or iPhone. Start experimenting with a few of the Twenty-One Tweaks and see which ones work for you. My goal is to provide you with the broadest palette of tools to choose from. Remember, it’s not what you eat today that matters, or tomorrow, or next week, but rather what you eat over the next months, years, and decades, so you have to find lifestyle changes that fit into your lifestyle.

A simple roast duck, with an orange sauce, might be a good way to start," he said. "The secret is to prick the skin in a thousand places, place it in a moderate oven for an hour, bring it out, let it stand for the fat to run off, then baste it, put it back in a hot oven to crisp the skin." "Is this how you are serving it tonight?" "No, that would be an insult to my talent," he said. "I serve the traditional magret de canard. The breast of the duck cooked in its own fat until the skin is crisp, and then I shall serve it with figs and balsamic vinegar and local honey.

blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

SOPHIE’S VINAIGRETTE Combine puréed garlic, dill weed, dried oregano, dried pepper flakes, Dijon mustard, sugar, salt, pepper, and grated Parmesan cheese with one part balsamic vinegar and three parts extra virgin kalamata olive oil and emulsify.

As she piped rosettes, docked a sheet of dough, or doused a tart with sanding sugar, another world occurred on the doorstep. Now Avis answers the door herself and leads surprised delivery people into the front entrance, across the living room, and through the heavy swinging door to her kitchen. She almost enjoys the contact with the outside world. On Monday, there is a Colombian man who delivers free-range eggs and unpasteurized milk that glows like satin. Tuesdays, a woman from Lima bring special concoctions of candied lilacs and fruit peels and 'gelees,' and later a young boy comes with a box filled with dried starfruit and bananas and fresh tea, mint and sage from his father's botanical garden in the Redlands. She asks and forgets everyone's names, but next week, she thinks, she'll ask again. Some deliveries- like those from her son's market- come every week, others- like the fig balsamic vinegar- were special-ordered to accompany a single chocolate strawberry ice cream cake.

Heat a nonstick skillet until it’s very hot, add sliced onions, and stir them constantly until they are tender and translucent or just lightly browned. Be careful not to burn them. Add a teaspoon or two of water if desired. After the onions are cooked, add a splash of balsamic vinegar to enhance their sweetness.

Consume in unlimited quantities Vegetables (except potatoes and corn)—including mushrooms, herbs, squash Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals Oils—extra-virgin olive, avocado, walnut, coconut, cocoa butter, flaxseed, macadamia, sesame Meats and eggs—preferably free-range and organic chicken, turkey, beef, pork; buffalo; ostrich; wild game; fish; shellfish; eggs (including yolks) Cheese Non-sugary condiments—mustards, horseradish, tapenades, salsa, mayonnaise, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce, soy sauce, chili or pepper sauces Others: flaxseed (ground), avocados, olives, coconut, spices, cocoa (unsweetened) or cacao

MOM'S SPAGHETTI BOLOGNESE 6 stewed tomatoes 1 onion, diced 4 cloves garlic, minced 1 bunch basil leaves 1 pound ground beef 1/2 cup red wine 1/4 cup parmesan cheese 2 tablespoons red pepper flakes 1 tablespoon oregano 2 bay leaves 3 tablespoons olive oil Splash of balsamic vinegar

As Piper walked inside, she surmised that the place was part restaurant, part delicatessen, part butcher shop. One long wall was taken up with a sprawling glass-front refrigerated case housing all sorts of meats and cheeses waiting to be sliced. There were aisles of shelves lined with balsamic vinegars, oils, rice, pastas, salts, and seasonings. Customers sat eating sandwiches at several round tables to the side of the room. "What'll it be?" asked the teenager behind the counter. "I'm not sure," said Piper. "What's in a muffuletta?" The young man recited the ingredients. "Salami, pepperoni, ham, capicola, mortadella, Swiss cheese, provolone, and olive salad.

Balsamic vinegar isn’t always acidic enough to dress a salad on its own, so spike it with red wine vinegar. Or layer vinegar with citrus juice, which is brighter: make Citrus Vinaigrette with white wine vinegar and blood orange juice to drizzle over an Avocado Salad. The strong acidity of the vinegar will balance the richness of the avocado, while the vivid orange juice will round out its flavor.

Almond Vinaigrette Dressing Serves: 6 1 cup unsweetened soy, hemp, or almond milk 1 cup raw almonds ¼ cup balsamic vinegar 2 tablespoons fresh lemon juice ¼ cup raisins 2 teaspoons Dijon mustard 1 clove garlic Blend ingredients in a high-powered blender until creamy and smooth. PER SERVING: CALORIES 181; PROTEIN 7g; CARBOHYDRATE 13g; TOTAL FAT 12.5g; SATURATED FAT 1g; SODIUM 38mg; FIBER 3.4g; BETA-CAROTENE 1mcg; VITAMIN C 2mg; CALCIUM 122mg; IRON 1.3mg; FOLATE 13mcg; MAGNESIUM 75mg; ZINC 0.9mg; SELENIUM 1.3mcg

Lemon Basil Vinaigrette Serves: 4 2 tablespoons fresh lemon juice 2 tablespoons balsamic vinegar ½ cup water ¼ cup raw almonds or ⅛ cup raw almond butter ¼ cup raisins ⅓ cup fresh basil leaves 1 teaspoon Dijon mustard 1 clove garlic Blend ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 86; PROTEIN 2g; CARBOHYDRATE 11g; TOTAL FAT 4.5g; SATURATED FAT 0.3g; SODIUM 21mg; FIBER 1.5g; BETA-CAROTENE 84mcg; VITAMIN C 4mg; CALCIUM 40mg; IRON 0.7mg; FOLATE 8mcg; MAGNESIUM 29mg; ZINC 0.3mg; SELENIUM 0.8mcg

Russian Fig Dressing Serves: 4 ⅔ cup no-salt-added or low-sodium pasta sauce ⅔ cup raw almonds or 6 tablespoons raw almond butter ¼ cup raw sunflower seeds 6 tablespoons Black Fig Vinegar* or balsamic vinegar 2 tablespoons raisins or dried currants Blend ingredients in a food processor or high-powered blender until smooth. PER SERVING: CALORIES 243; PROTEIN 8g; CARBOHYDRATE 18g; TOTAL FAT 16.9g; SATURATED FAT 1.4g; CHOLESTEROL 0.9mg; SODIUM 20mg; FIBER 4.6g; BETA-CAROTENE 170mcg; VITAMIN C 1mg; CALCIUM 90mg; IRON 1.9mg; FOLATE 38mcg; MAGNESIUM 104mg; ZINC 1.3mg; SELENIUM 5.7mcg

Sunny Tuscan Dressing Serves: 4 ¼ cup dried, unsulfured apricots 1 navel orange, peeled 2 tablespoons unhulled sesame seeds or tahini ¼ cup raw cashews 2 tablespoons Lemon Basil Vinegar* or balsamic vinegar 1 teaspoon dried basil ½ teaspoon dried oregano 2 scallions (white part only) Soak apricots in ½ cup water for 30 minutes. Add apricots and soaking water to a high-powered blender along with remaining ingredients and blend until smooth. PER SERVING: CALORIES 120; PROTEIN 3g; CARBOHYDRATE 15g; TOTAL FAT 6.1g; SATURATED FAT 1g; SODIUM 6mg; FIBER 2.5g; BETA-CAROTENE 354mcg; VITAMIN C 22mg; CALCIUM 86mg; IRON 2.1mg; FOLATE 23mcg; MAGNESIUM 53mg; ZINC 1mg; SELENIUM 3.5mcg

Walnut Vinaigrette Dressing Serves: 4 ¼ cup balsamic vinegar ½ cup water ¼ cup walnuts ¼ cup raisins 1 teaspoon Dijon mustard 1 clove garlic ¼ teaspoon dried thyme Blend ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 84; PROTEIN 1g; CARBOHYDRATE 11g; TOTAL FAT 4.2g; SATURATED FAT 0.4g; SODIUM 21mg; FIBER 0.8g; BETA-CAROTENE 3mcg; VITAMIN C 1mg; CALCIUM 20mg; IRON 0.6mg; FOLATE 7mcg; MAGNESIUM 16mg; ZINC 0.3mg; SELENIUM 0.9mcg

Butternut Breakfast Soup Serves: 6 4 cups frozen butternut squash 2 medium apples, peeled, seeded, and chopped 4 cups (packed) kale, tough stems and center ribs removed and leaves chopped, or frozen kale, chopped 1 cup chopped onion 2 tablespoons Pomegranate Balsamic Vinegar* or other fruit-flavored vinegar 5 cups carrot juice, fresh (5 pounds of carrots, juiced) or store-bought refrigerated ½ cup unsweetened soy, almond, or hemp milk ½ cup raw cashews ¼ cup hemp seeds 1 teaspoon cinnamon ½ teaspoon nutmeg Place squash, apples, kale, onion, vinegar, and carrot juice in a soup pot. Bring to a boil, lower heat, cover, and simmer for 30 minutes or until kale is tender. Purée half of the soup with the nondairy milk, cashews, and hemp seeds in a high-powered blender. Return blended mixture to soup pot. Add cinnamon and nutmeg. PER SERVING: CALORIES 314; PROTEIN 9g; CARBOHYDRATE 58g; TOTAL FAT 8.3g; SATURATED FAT 1.3g; SODIUM 167mg; FIBER 9.7g; BETA-CAROTENE 28,816mcg; VITAMIN C 106mg; CALCIUM 267mg; IRON 4.3mg; FOLATE 70mcg; MAGNESIUM 159mg; ZINC 1.9mg; SELENIUM 8.4mcg

There were cut vegetables placed next to a bowl of a dressing so delicious I asked him what was in it. ‘Pinzimonio,’ he told me proudly. ‘It couldn’t be easier. You take olive oil – the good stuff of course – and you mix it with either balsamic vinegar and salt, or, as I have done tonight, with lots of lemon juice, some very fine pieces of garlic, and sea salt. Delicious, no? That way you can eat your celery every day – you know celery is a food of the gods?’ I had never been particularly fond of celery but, dipped in copious amounts of pinzimonio, I thought I could probably bear to eat it every day.

Vinegar. Most forms of vinegar, including distilled white, balsamic, apple cider, red wine, white wine, champagne, and rice, are allowed during your Whole30 program. The only exceptions are flavored vinegars with added sugar, or malt vinegar, which is thought to contain gluten.

In his eagerness to advance onto this new path, he was training himself to cook by simply pairing words. From his reading, he knew that the words balsamic vinegar went with the word asparagus even though he had never tasted either. He knew that rosemary went with chicken and with lemon, even though he confessed that he wouldn’t recognize rosemary if he fell into a bush of it.

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

in Parma and handles them very well. This is the choice of the Consorzio itself when it needs to ship the cheese within the United States for events. For high-quality balsamic, look for the full name Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia. Italian law precludes the years of aging on the labels, but better retailers list it, and eight years is the minimum for the good stuff, though truly exceptional balsamic, the kind to be applied with an eyedropper to cheese and ice cream, should be at least twenty-five to fifty years and will always cost you more than a hundred dollars, sometimes much more, for a small bottle. The best are labeled by color, with silver and gold denoting the oldest. Again, Zingerman’s is an excellent resource for authentic standout balsamic vinegars. *“Paolo Rainieri” is an amalgam of Parma cheese makers I met, almost all male and almost all second, third, or fifth generation in their jobs. One had worked every day, save his two-day honeymoon, for thirty-five years.

Oh, that's a good one," I responded to the zingy and aromatic Southampton tea truffle, picking up on hints of apricot in the Ceylon tea. "Heaven," I moaned, gripping the marble countertop where she mixed and tempered her bonbons, after tasting the strawberry balsamic truffle, made with strawberry purée, eight-year-old La Vecchia Dispensa Italian balsamic vinegar, and 66 percent dark chocolate, which was then dusted with freeze-dried strawberry powder.

Popcorn is a whole grain that takes less than five minutes to prepare. A hot-air popper is another inexpensive, useful appliance. There’s an endless variety of savory, sweet, and spicy toppings you can use. I like the combination of chlorella and nutritional yeast. (In my family, the green color earned it the name “zombie corn.”) By lightly misting air-popped popcorn with a spray bottle, you can get dry seasonings to stick. I like to spritz with balsamic vinegar.

So adding vinegar to potato salad or to rice (like the Japanese do to make sushi rice) or dipping bread in balsamic vinegar may blunt the effects of these high-glycemic foods.

¾ cup extra-virgin olive oil (the best you can afford) ½ cup white balsamic vinegar 1 tsp. good-quality mustard ½ tsp. Truvia Salt and pepper to taste Put all the ingredients in a recycled glass jar and shake until blended. You can vary this endlessly by adding minced garlic, fresh or dried herbs, paprika, or whatever rings your bell. The secret is the fine fragrant oil, the white balsamic, and the ratio between them (3:2). Remember that ratio for a perfect vinaigrette every time.

in a blind taste, balsamic vinegar actually makes it taste better).

Certain things, he learnt, always go well together. Balsamic vinegar and citrus fruit was just one example. Parsley and onion was another, as was chicory and pork, or radicchio and pancetta. Seafood was a natural partner for zucchini, mozzarella went with lemon, and although tomatoes went with almost anything, they had a special affinity with anchovies, basil or oregano. "So it's a question of opposites attracting?" he asked. "Not exactly." She struggled to explain. "Anchovies and tomatoes aren't opposites, really, just complementary. One is sharp, one savory; one is fresh, the other preserved; one lacks salt, while the other has salt in abundance... it's a question of making up for the other one's deficiencies, so that when you combine them you don't make a new taste, but bring out the natural flavors each already has.

VINAIGRETTE Combine puréed garlic, dill weed, dried oregano, dried pepper flakes, Dijon mustard, sugar, salt, pepper, and grated Parmesan cheese with one part balsamic vinegar and three parts extra virgin kalamata olive oil and emulsify. 25 Despite the splendid summer weather, New London was drab and depressed, past its commercial and cultural prime (which had concluded when the whaling fleets disappeared in the 1860s).

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East. If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

SLOW-COOKER MOROCCAN CHICKEN with Orange Couscous Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together. SERVES 6 | 1 cup chicken mixture and ½ cup couscous per serving Cooking spray CHICKEN 2 medium carrots, cut crosswise into ½-inch pieces 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings 1 large rib of celery, chopped 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1½- to 2-inch cubes ⅓ cup dried plums, coarsely chopped ⅓ cup dried apricots, coarsely chopped ⅓ cup golden raisins ⅓ cup white balsamic vinegar 2 tablespoons all-purpose flour 1 cup dry white wine (regular or nonalcoholic) 3 tablespoons firmly packed light brown sugar 3 medium garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon cayenne 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained COUSCOUS ½ cup water ½ cup fresh orange juice 1 cup uncooked whole-wheat couscous Lightly spray a 3½- or 4-quart slow cooker with cooking spray. Put the carrots, onion, and celery in the slow cooker. Place the chicken cubes over the vegetables. Top with the dried plums, apricots, and raisins. Don’t stir. In a medium bowl, whisk together the vinegar and flour until smooth. Gradually whisk in the wine. Whisk in the remaining chicken ingredients except the beans. Pour over the chicken mixture. Don’t stir. Cook, covered, on low for 5½ to 6½ hours or on high for 2½ to 3 hours, or until the chicken and vegetables are tender. Stir in the beans. Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through. While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat. Remove from the heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork. Spoon onto plates. Ladle the chicken mixture over the couscous mixture. PER SERVING calories 450 total fat 2.5 g saturated 0.5 g trans 0.0 g polyunsaturated 0.5 g monounsaturated 0.5 g cholesterol 44 mg sodium 108 mg carbohydrates 76 g fiber 11 g sugars 27 g protein 28 g calcium 99 mg potassium 833 mg dietary exchanges 3 starch 1½ fruit 1 vegetable 2½ very lean meat

MARBLE’S RUSTIC TOMATO SAUCE Sauté diced onions, sliced garlic, and anchovy fillets in olive oil until aromatics are soft and fillets have melted in the pan. Add tomato paste in center of pan and fry, stirring, until rust-colored. Add chopped ripe tomatoes, crushed dried oregano, peperoncino, and a chiffonade of fresh basil leaves. Season to taste. Reduce sauce until thick, add a splash of balsamic vinegar to finish. Garnish with fresh, torn basil leaves and serve over pasta or meatballs.

Kale Quinoa Asian Salad 1 cup cooked quinoa 2 cups chopped kale ½ cup shredded carrot ½ cup toasted almonds 1 cup halved cherry tomatoes ½ cup currants FOR THE ASIAN VINAIGRETTE: 2 tablespoons extra virgin olive oil 2 tablespoons rice vinegar (or balsamic, based on taste) 1 tablespoon low-sodium soy sauce 1 teaspoon minced garlic 1 teaspoon honey 1 teaspoon shaved fresh ginger ½ teaspoon sesame oil 1 tablespoon water While the quinoa is cooking, prepare the dressing by combining all the ingredients and mixing them thoroughly. Pour 2 tablespoons of dressing on the chopped kale to let it soak in and set aside. Once the quinoa is cooled, mix all ingredients in a medium bowl.

Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.

Kale Salad with Chicken 4 ounces cooked and pulled chicken 1 handful of chopped romaine 2 handfuls of chopped kale 1 handful of Oil-Free Sautéed Almonds ¼ teaspoon cayenne pepper ½ teaspoon garlic powder FOR THE DRESSING: 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil 2 tablespoons water 1 teaspoon minced garlic 1 teaspoon maple syrup ¼ teaspoon onion powder ¼ teaspoon oregano Pinch of salt and pepper Combine all dressing ingredients and mix thoroughly. Warm up the chicken in a skillet. Place the romaine in a salad bowl. Process the kale into really small pieces in a food processor, then add it to the romaine. Add the rest of the salad ingredients and toss with 2 tablespoons of the dressing.

SHOPPING LIST PANTRY •Balsamic vinegar •Bay leaves •Black beans, low-sodium (1 [15-ounce] can) •Black pepper, freshly ground •Broth, low-sodium vegetable (4 cups) •Brown sugar •Canola oil •Capers •Cayenne pepper •Chili powder •Cornstarch •Crackers, whole-grain •Cumin, ground •Lentils (1 [15-ounce] can) •Olive oil •Paprika •Quinoa •Rice, long-grain brown •Salsa •Salt •Soy sauce, low-sodium FRESH PRODUCE •Basil (1 bunch) •Cucumbers, Kirby or Persian (4) •Garlic (3 cloves) •Ginger (2-inch piece) •Lemons (2) •Mushrooms, brown cremini or baby bella (10 ounces) •Onions, yellow (2) •Parsley (1 bunch) •Peppers, red bell (4) •Scallions (1 bunch) •Tomatoes, plum (1 pound) PROTEIN •Beef, top sirloin (1 pound) •Chicken, skinless, boneless breast (6 ounces) •Eggs, large (5) •Salmon, smoked (5 ounces) DAIRY •Cheese, Monterey Jack or Cheddar (5 ounces)