The vibrant fragrance of tender basil is a gorgeous match for the soft, sweet essence of peaches. Unfortunately, neither are in season locally. No need to fret. Basil and sparkling peach infusions are sensational substitutes to use as drizzles, marinades, or as main ingredients. A beautiful balance of nature in every bite!  We've created seven simple ways from drinks, to dessert, to salads and chicken. Try one, or all of them. 


Salmon has never been so simple. For the marinade whisk together 1 tbsp Harissa EVOO, 1/4 cup Peach white balsamic, 1/2 cup Basil EVOO. Place the salmon filets on a parchment lined, rimmed roasting sheet skin side down. With a pastry brush, spread the glaze on the salmon. Season with salt and pepper to taste. Roast at 375° for 10-15 minutes, depending on thickness until salmon separates easily with a fork.


Would you like some salad with your juicy croutons? Tuscan Panzanella is not a tomato salad with bread but a "bread" salad with tomatoes. And it's one of the most sensational ways to celebrate your summer menu. An flavourful is adding a Peach & Basil dressing, for contemporary version of this classic Italian salad.

4 cups 2-inch cubes of dry (not stale) bread, or tear into chunks
3 cups cocktail (or cherry) tomatoes, halved vertically (or cut in 2-inch chunks for larger tomatoes)
1/2 red onion or 1 shallot, minced (2 tbsp)
2 cloves garlic, minced (2 tsp)
1/2 cup Basil EVOO + 2 tbsp for bread for baking bread cubes
2 tsp Kosher salt
2 tbsp Peach white balsamic
1/2 tsp Dijon mustard
1/2 cup fresh basil leaves
Salt and freshly ground pepper to taste before serving
Shaved Parmesan for garnish (optional) 

Place chopped tomatoes in a colander or sieve, over a medium bowl. Sprinkle salt. Toss to coat. Set aside to drain for 15 minutes. The tomatoes' juice will be an ingredient in the dressing. Preheat oven to 350°. Toss bread cubes in 2 tablespoons EVOO. Place on parchment lined baking sheet. Bake for 15 minutes until crisp, but not brown. Remove from oven and set aside to cool. Remove tomatoes that were draining in colander from bowl. In the same bowl and with the tomato juice, whisk onion, garlic, mustard, balsamic and oil to blend. Season with salt and pepper to taste. Combine bread, tomatoes and dressing in large bowl. Gently toss again. Let rest for 1/2 hour, tossing occasionally until dressing is absorbed in bread. Before serving add basil leaves. Toss one more time before serving.


Almost Every roast chicken recipe benefits from a marinade. The sweet acidity from Peach white balsamic and the creamy fragrant addition of Basil EVOO makes a delicious main. For the marinade, whisk together 1/4 cup Peach balsamic with 1/2 cup Basil EVOO. Place 4 to 6 chicken thighs in a resealable plastic bag. Pour in marinade and refrigerate for 2 hours or ideally overnight. Place chicken skin side down, excess marinade removed, on a parchment lined rimmed baking sheet. Roast for 10-15 minutes per side until instant thermometer reads 165°. Remove from oven and place chicken on paper towels. Rest for 10 minutes. Serve chicken with reserved marinade and garnish fresh parsley or basil as available.


Celebrate Peach! Fill a cocktail shaker halfway with ice cubes. Pour in 2 ounces vodka and 2 ounces Peach white balsamic vinegar. Shake the mixture vigorously for about 15-20 seconds to chill the ingredients and mix them thoroughly. Strain the cocktail into a chilled glass filled with ice cubes. Top the cocktail with sparkling water, leaving some space at the top of the glass. Garnish with 2 to 3 basil leaves.


A sweet finish to grilled zucchini. Preheat your grill to medium-high heat. Wash the zucchinis thoroughly and trim off the ends. Cut the zucchinis into lengthwise slices, about 1/4 to 1/2 inch thick. In a small bowl, mix together 1/4 cup Peach white balsamic and 1/2 cup Basil EVOO. Add a bit of Garlic EVOO if you have it in your pantry. Brush both sides of the zucchini with the mixture. Season with salt and pepper. Place the zucchini slices directly onto the preheated grill. Cook for about 2 to 3 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill, transfer to a serving platter and gently pour dressing over zucchini slices. Serve as a side. 


Whether you celebrate Easter or not, a smoked spring ham is a welcome springtime feast for friends and family. It's super easy to prepare by using a pre-cooked ham. To shower it with extra flavour, use our Peach, Basil and Honey Ginger glaze.

Whisk together 1/2 cup peach white balsamic, 3 tbsp honey ginger white balsamic, 1/4 cup basil extra virgin olive oil and 1/4 tsp ground cloves. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Reduce the heat to low and let the mixture simmer gently for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent sticking or burning. 

Place 2 to 3 pound pre-cooked ham (smoked or cured) on parchment lined rimmed baking sheet. Score the ham on top with shallow knife strokes in a diagonal criss-cross. Brush ham with glaze on all sides and let soak into top crevices. Apply generously, making sure to coat the ham evenly. Cook according to package directions, or about 10 minutes per pound. Remember that you're gently re-heating the ham not cooking it. Brush more glaze every half-hour and be careful not to overcook or the ham will dry out. Once the ham is cooked through serve it warm with any remaining glaze on the side.


This is super simple dessert is perfect light ending to any holiday feast. In a medium saucepan, combine 1 cup each of water and sugar. On medium heat bring the mixture to a boil, then remove, set aside and let cool completely. Add add 1 cup Peach balsamic. Pour into a freezer-safe container. Freeze for about 4 hours and serve with fresh basil leaves if you have them. You can also drizzle fresh Basil EVOO for an Italian flourish.