Introducing Our newest Product!

We are now introducing the Restaurant Lulu Fig Balsamic with Black Currant 6.8oz  A rich balsamic vinegar blended with imported Netherlands currants produces a full bodied vinegar excellent for all your favorite recipes.  Order Now from GourmetGoodsToYou.com

Product Features

• A velvety combination of fruit, balsamic vinegar and spices
• Blending results in the perfect balance of delicate sweetness and tartness
• A versatile condiment to use in salad dressings, marinades and sauces

This Restaurant LuLu fruited balsamic is perfect for...

• robust salad dressings
• marinating poultry, game and fowl
• serving over fruit and cheeses

NET 6.76 FL.OZ. / 200 ML.

Ingredients

Sonoma balsamic vinegar (contains sulfites), black currants, brown sugar, ruby port wine, vanilla and spices

The price is $11.00

Restaurant Lulu Fig Balsamic Vinegar is Changing!

Due to manufacturers packaging changes we will no longer be able to carry the Wax Top Fig Balsamic 12.7 oz.  We will now be carrying the Fig Balsamic capsule top 6.8 oz.  The new price is $9.00 for the 6.8oz  The same great Fig Balsamic Vinegar just a smaller bottle.  We currently have one case left of the wax top bottle so place your order quickly.

Fettuccine with Roasted Garlic olive oil, sundried tomato, and Vella Special Select Dry Jack

I'm so tired of pasta with red sauce so I have been creating new recipes with our gourmet products to use with pasta dishes. Here is the first one I have actually written down and I will share more.

8oz       Fettuccine

1T        Roasted Garlic Olive by O Olive Oil
Dash    dry white wine
1T        Sundried tomato chopped or sliced in oil

4          medium size mushrooms

1/2       small red onion sliced

1/4cup  chicken or vegetable  broth

2T        Extra Virgin Olive Oil by O Olive Oil

1/4cup  chopped fresh basil
2T        grated Special Select Dry Jack by Vella Cheese

Bring water to boil.  While water is boiling; chop and slice the following: Sundried tomato, mushrooms, onion, and basil.  When water is ready add fettuccine.  While fettuccine is cooking saute the vegetables in the following order:

1T Roasted Garlic Olive Oil, onion approx 5 min, then add mushroom approx 2 min, dash of dry white wine, Sundried tomatoes approx 3 min, pepper to taste.  Turn off heat and wait for pasta to be done.  Drain pasta.  Return to pot and mix 1T Extra Virgin Olive Oil and blend pasta.  Place desired amount of fettuccine in serving bowls.  Scoop desired amount of sauteed vegetables onto pasta.  Sprinkle with chopped basil.  Drizzle more of either olive oils as desired, and grated Vella Special Select Dry Jack.  Finish with ground sea salt and more pepper if desired.

Enjoy