Roast Chicken {using our Chicken Roaster pan} Submitted by: Eve 3-5 lbs.  whole chicken   Sig's Balsamic Vinaigrette   white wine and/or chicken broth Preheat oven to 400 Degrees Clean the bird inside and out, dry with paper towels. One can make a combination of the various liquids and place in the well of the roaster. You will want a total of 4 oz. liquid. For instance: 1/4 cup BV and 1/4 cup wine or chicken broth. Place the open cavity of the chicken over the filled well and make sure it is securely situated. Then brush or rub a little olive oil or BV on the outside of the bird....maybe some salt and pepper. Place on the bottom rack of the stove for 30 minutes. Reduce the heat to 350 degrees and cook the bird an additional one hour. If you have a meat thermometer it should register at 185. Otherwise, wiggle the legs. Remove the chicken onto a carving board and let rest for 5 minutes. During this time, pour off the juices from the bird into a pan, add a little flour to thicken, if desired, and serve with the bird. If you prefer........you can add veggies, such as, carrots, potatoes, onions to the roaster as the bird is cooking, then the veggies are cooked in the juices...........delicious!! You can view our hand thrown glazed pottery Chicken Roaster in the "Our Suggestions" section under the Purchase page of our website. Rowena's Pork Chops Submitted by: Rowena of In The Kitchen, Charlottesville, VA 4  1 1/2-2" thick center cut pork chops 1/2 cup  salt 1/4 cup  sugar 1/4-1/2 cup  Signolia's Balsamic Vinaigrette Brine 4 center cut pork chops in 1/2 cup salt and 1/4 cup sugar dissolved in water to cover for 8 hours. Pat dry, marinate in Sig's BV for 8-24 hours. Place on hot grill and cook 8-10 minutes per side. Rest meat 10 minutes before serving. Signolia’s Baked Root Vegetables 3  red potatoes, diced 2   sweet potatoes, diced 1  turnip, diced 2  carrots, diced 1  rutabaga, diced 1   parsnip, diced 1/4 cup  Signolia's Balsamic Vinaigrette   salt & pepper   fresh rosemary, chopped Mix all of the diced vegetables and add Signolia’s BV, salt and pepper and fresh rosemary. Place in oven proof dish, cover with foil and bake at 400 degree's for 40-50 minutes. Remove foil and bake 10-20 minutes longer. Signolia’s Orchard Salad 2  10 oz. bags Spring salad mix 2  Granny Smith apples, sliced thin 2  Fuji apples, sliced thin 1/2 cup  dried cranberries 1/2 cup  Sig's Roasted Walnuts, chopped 1   4.5 pkg. bleu cheese crumbles   Sig's Balsamic Vinaigrette Incredible flavor in this salad............just place all solid ingredients in a large serving bowl and when ready to serve ~ toss with Sig’s BV.......enjoy!! Crunchy Tilapia Submitted by: Marie Taylor, Lexington, VA   Tilapia filets   Japanese "Panko" bread crumbs   Signolia's Balsamic Vinaigrette Marie told me that she coats the tilapia with our Balsamic Vinaigrette on both sides and then dips the fish into the "Panko" bread crumbs, which are extremely crunchy. Then pan frys/saute's the tilapia in olive oil. Quich, easy and crunchy. Her favorite for fish!! NOTE FROM EVE: THIS RECIPE WORKS GREAT WITH CHICKEN, JUST HALVE THE CHICKEN BREASTS LENGTHWISE AND FOLLOW THE RECIPE ABOVE. IT ALSO WORKS WITH EGGPLANT BUT I ADD SOME PARMESAN CHEESE AND ITALIAN SEASONING TO THE PANKO BREAD CRUMBS......AMAZING AND SO SIMPLE. Signolia's Salmon Cheese Ball Submitted by: Deborah Zimmerman 1 - 8oz.  cream cheese 1/4 cup  grated onion 1/2 cup  Sig's Balsamic Vinaigrette   Signolia's Roasted Walnuts 3 oz  piece of salmon Marinade salmon in 1/4th cup Signolia's. Then saute on both sides with a little oil in the pan. Add a touch of white wine, then cover to steam for three minutes. When finished, cool and then flake. Add all ingredients except nuts. Chill to firm. Roll in ball and cover with chopped walnuts. Serve with crackers and watch it disappear!!! Steak with Fig Marinade Submitted by: Mandy Carpenter 1/4 cup  good quality Fig preserves 2  ribeye steaks 1/2 cup  Signolia's Balsamic Vinaigrette Mix the BV and fig preserves together in a zip lock bag. Place the two (2) ribeye steaks in the marinade for 2-4 hours and then grill. Mandy says she serves this to all of her guests and they just rave about it!!!! Broccolini in Raspberry Sauce Submitted by: Daune Gardner (Mayor, Waxhaw, NC) Heat oven to 400 degree's. Make Raspberry sauce using equal parts Raspberries (pureed and seeds removed), Raspberry Vinegar, Ruby Port, Port vinegar. Season with salt. Stir in one (1) handful of Signolia’s Pecans, crushed. Set aside. Toss broccolini in light olive oil, salt & pepper. Place in oven for 5-7 minutes. Remove from oven & toss in respberry sauce, making sure to coat well. Return to oven-safe pan and pour remaining respberry sauce over broccolini. Return to oven for 5-7 more minutes or until broccolini reaches desired doneness. Serve immediately for best flavor. Jamie's Wilted Spinach Salad Submitted by: Jamie Bronk of Wine Merchants Gourmet 3 slices  bacon, diced 1 large  red onion, diced large handful  sliced mushrooms 1 Tablespoon  olive oil 3 Tablespoons  Signolia's Balsamic Vinaigrette 3 large handfulls  freshly washed & dried spinach 2   roma tomatoes, sliced 2  hard boiled eggs, sliced 3 Tablespoons  grated Parmesan cheese   freshly ground pepper This is NOT complicated and it may look like alot of ingredients, but most of it you already have in cupboard or frig. Saute the bacon till crispy and remove from pan and set aside on paper towel. Then saute the onion in the bacon fat.....when done, add the olive oil and mushrooms to onions and saute mushrooms. Add the Sig's to that mixture ..........slightly allow to caramalize then take off of the heat and toss with the spinach in a wooden salad bowl. {It is always nice to have a wooden salad bowl on hand}. Toss the spinach and onion/mushroom mixture together; then finish with the tomatoes and egg on top. Throw the parmesan cheese on next and finish with the freshly gound pepper. VOILA........there you have it.........delicious!! Serves TWO. Make adjustments quantity wise for more servings. Look on Jamie's website www.winemerchantsgourmet.com for more recipes. Signolia’s Pasta Salad 1/2 cup  broccoli cut into smaller pieces 1/2 cup  cauliflower cut into smaller pieces 1/2 cup  julienne small carrots 1/2 cup  julienne red bell pepper 1/2 cup  chopped fresh tomatoes 4 cups  cooked pasta corkscrew or farfelle 2 tbsp.  Fresh basil 1/4 cup  parmesan cheese Par-boil broccoli, cauliflower and carrots for 30 seconds, drain and then pour cold water over to stop cooling and drain again. Combine drained veggies, peppers and tomatoes, pasta, basil, and cheese. Add substantial amount of Signolia’s BV and toss gently. Cover and chill. Signolia’s Sautéed Chicken Breasts with Artichoke Hearts   Chicken breasts boned and skinned, one per person, basted with Signolias BV   Artichoke hearts 1/4 cup per person   Garlic chopped   Olive Oil couple of tablespoons   White wine good enough to drink with meal Put olive oil in pan and heat. Add chicken breast and brown on both sides. Season-as-you-go with salt and pepper. Put the chopped garlic in after browning second side, then add artichoke slices to cover the breasts and immediately pour in enough wine to sizzle and make light sauce. Cover with lid and steam for less than a minute. Enjoy with rice, light pasta and /or bread and salad. This is really one of the easiest, quickest and scrumptuous meals to prepare.....enjoy!! Cherry Pepper Appetiser Submitted by: Jennifer Johnson 1 jar  red cherry peppers 5-6 oz  proscuitto 5-6 oz  provolone cheese   Signolia's Balsamic Vinaigrette Roll proscuitto and provolone cheese around the red peppers. Place in overn proof pan and drizzle with Signolia’s Balsamic Vinaigrette. Bake at 350-375 degree's untill cheese is bubbly. Spicy and delicious!! Chicken w/ Mushroom Sauce Submitted by: Deborah Zimmerman 5  boneless chicken breasts/sliced in half lengthwise 1/2-1/4 cup  Sig's Balsmaic Vinaigrette 1 pkg.  mushrooms or 2 portabella's, sliced or chopped 1 cup  cream 2 oz.  cream cheese sprinkle  garlic powder or 2 tsp. chopped garlic/to taste Saute the chicken breast that have been marinating in the BV for an hour in a little butter/olive oil combination. Set aside. Then cook the mushrooms and garlic in the BV....gradually add the cream and cream cheese to thicken. Serve with rice, wild rice or pasta. Just pour the sauce over the rice or pasta and chicken and serve. This can also be used with pork chops. Signolia’s Broccoli w/ Garlic & Walnuts 1 1/4 cups  olive oil, extra light 6 medium  garlic cloves, sliced thin 2 1/2 lbs.  broccoli, cut into florets   salt & pepper   grated parmesan cheese   Signolia's Roasted Walnuts any type  pasta, cooked al dente Blanch the broccoli in boiling water for 2 minutes and drain and dry. In a large skillet, heat the olive oil and garlic over moderate heat until the garlic turns a light golden color ~ 2-3 minutes. Add the broccoli and saute until it is dark green and tender-crisp, about 3 minutes, mixing the garlic in well. Add the walnuts. Then spoon the garlic, broccoli and walnuts over the cooked pasta and season with salt, pepper and parmesan cheese. Serves 4-6 Signolia’s Fresh Peach Salad   goat cheese   Signolia's Roasted Walnuts   Spring lettuce mix   Fresh sliced peaches Just have fun with this salad and throw in whatever amounts you think that you would like....it will all turn out well!! Put a good amount of spring mixed lettuce into a bowl, add the fresh sliced peaches....sprinkle the goat cheese over and add our walnuts...........last, but not least, add our balsamic vinaigrette...just enough to lightly coat and dig in !! Signolia’s Wine Braised Peppers with Noodles 1 large each  sweet red and yellow peppers   Olive Oil 1  medium yellow onion, cut into thick slices 1 cup  nice dry white wine 4 oz.  uncooked wide dry noodles 1 tbsp.  parsley 1 tbsp.  basil This is a vegetarians delight......or a lover of peppers!! Wash and dry the peppers. Place on a baking sheet and broil 2-3 minutes on each side until skins are blackened. Immediately place peppers in a large brown paper bag. Roll up tightly and let peppers steam for about 20 minutes. Open up and remove peppers. Then peel the blackened skins and seeds and cut peppers into 1/2 inch strips and set aside. Sauté onion in small amount of olive oil over medium high heat and add pepper strips. Then add a few tablespoons of Signolia’s BV to the onions and peppers. Add the wine, bring mixture to a boil and reduce heat and simmer for only one minute. Cover and simmer another 4-5 minutes. Noodles should be cooked according to package directions. Then combine the noodles and pepper mixture and toss with fresh parsley and basil, if wished. Spinach Salad with Pecans Submitted by: Daune Gardner 3 slices  avocado handful  chopped Signolia’s Pecans   creamy raspberry vinaigrette   fresh baby spinach greens Start with fresh baby spinach greens tossed in creamy reaspberry vinaigrette...add three slices of avocado and a handful of chopped Signolia’s Pecans........yum!!! Serves 1 The Best Ever Egg Salad Submitted by: The Country Vet Shop 2 Tablespoons  lemon juice 1 cup  mayonnaise 1 teaspoon  grated onion 1 teaspoon  Worchestershire sauce 1 teaspoon  mustard - any kind 1 teaspoon  curry   salt & pepper to taste 8  hard boiled fresh eggs, chopped A friendly suggestion from The Country Vet Shop: Spread egg salad onto a slice of toasted bread of your choice. Place Feta Cheese w/ sund dried tomatoes & herbs crumbles on top of egg salad and sprinkle with Signolia’s Balsamic Vinaigrette. Delicious !! Beet PLUS Salad Submitted by: Customer from Rebec Wine & Garlic Festival 4 large handfulls  mesculin leaves 3/4 slices each  sliced beets 4-6 oz.  goat cheese 2 handfulls  toasted walnuts 4-6 oz.  Signolia's Balsamic Vinaigrette Serves 4 as salad to entree. Arrange each salad plate with a large handfull of mesculin leaves, then arrange 3 to 4 slices of the beets on top, followed by either crumbled or round of goat cheese, throw on a good amount of walnuts and finish with Signolia's Balsamic Vinaigrette. What could be better??