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June FLAVORS: Balsamic Herb Marinade

For my 2018 calendar, I invited art friends and colleagues to contribute their favorite FLAVOR combination, along with a recipe and a story. I received 12 great combos and I used the ingredients for my inspiration. This month I am featuring…..me!

Here’s the still life I set up to work with: the rosemary sprig and the earthiness of the garlic bulb, set against that dark, rich balsamic vinegar.

Balsamic Herb Marinade, 12x12x1, acrylic on cradled panel, $285

I love this combination! I have made this from memory so many times that I don’t know where I got the original recipe. I found a similar one online at Valerie’s Kitchen. I like to use fresh rosemary (I crush rosemary in my fingers and breathe in that pungent, earthy smell) and red pepper flakes. It’s my go-to marinade to use over chicken. 

Balsamic Herb Marinade

1/2 c. olive oil

1/3 c. balsamic vinegar

1 lemon, juiced

2 T. honey

1 T. Dijon mustard

2 tsp. minced garlic

1/2 tsp. dried oregano

1/2 tsp. dried rosemary (I use fresh, 2 T)

1/2 tsp. salt

(I use 1 tsp. Red Pepper Flakes)

Fresh ground black pepper, to taste

Combine marinade ingredients in small bowl. Place chicken pieces inside a gallon size plastic storage bag and add marinade. Seal bag and turn it over a few times to distribute marinade. Refrigerate chicken for several hours. Grill over medium heat until chicken is thoroughly cooked.

Annie Salness Artist

2 Comments

  1. Jane on June 29, 2018 at 4:43 pm

    I think I’ll try this with firm tofu!

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