The vibrant fragrance of tender basil is a gorgeous match for the soft, sweet essence of peaches. In season, add fresh peaches or basil to any recipe. Our infusions offer brilliant ways to marinade, drizzle or include as main ingredients in your food. The 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. 



Vodka botanicals are definitely all the rage this summer. Here's one way to bring your own bit of personal bartending to the patio. In a glass filled with ice, add 2 teaspoons of Peach balsamic. Then one ounce of vodka and fill with sparkling water. Stir with a sprig of fresh basil and garnish with a couple of leaves.


Our Panzanella salad is a combination of peppery arugula, juicy tomatoes, aromatic basil and crusty bread cubes all tossed in our Peach and Balsamic dressing. In a large bowl add a generous amount of tomatoes, toasted crusty bread cubes, basil leaves, arugula and new harvest sweet tomatoes - enough for four servings. Season well with kosher salt and fresh ground pepper. Gently toss by hand or with large tongs. Set aside. In a measuring cup add 1/4 cup Peach balsamic first, then 1/2 cup Basil olive oil. Whisk until completely blended and creamy. Pour over salad, very careful not to drench. Toss gently to cover all ingredients. Then add torn pieces of fresh mozzarella, then toss again. Serve with an extra drizzle of our Peach and Basil infusions. 



 These chicken breasts are moist, tender, juicy and above all, just peachy! In a mixing bowl add 1/2 cup Peach balsamic and 1 cup Basil olive oil and whisk until blended. Take four chicken breasts, cleaned and trimmed, and place in bowl using your hands to gently press into breasts. Cover the bowl with plastic wrap and place in fridge for 3 to 6 hours. Heat oven to 350 degrees. In a cast iron pan place chicken breasts, quartered tomatoes, sliced peaches (if available) and season to taste. Roast for 40 minutes until the chicken is tender. Garnish with fresh parsley. Serve with extra balsamic and olive oil. Optional: Add small red potatoes, cut in half, to cast iron pan with chicken before roasting. The perfect one-pot sweet dinner.



Here's our take on an exquisite healthy dessert. Take your favourite vanilla sorbet. Place fresh basil leaves in the bottom of a small bowl. Then drizzle one or two teaspoons of our Peach balsamic. Add an additional basil leaf to garnish. It's a treat that will satisfy any sweet craving.



Salmon is a wonderful fish to grill. It's packed with rich flavour so anything you add should be a gentle whisper. Our Peach and Basil marinade is just the right complement. Buy a whole fish and cut into 4 to 5 salmon fillets (or buy pre-cut). Set aside. In a mixing bowl add 1/2 cup Peach balsamic and 1 cup Basil olive oil and whisk until blended. Pour into a large Ziploc bag, then add salmon fillets and very, very gently rub marinade into flesh. Place in fridge for 3 hours. Brush grill with olive oil to prevent any sticking, then heat to medium. Take fillets from fridge and bring to room temperature. Remove salmon fillets from bag and place on cutting board. Pat dry with paper towel, removing excess marinade. Place salmon fillet, skin side down on grill and cook for 2 to 3 minutes, then turn carefully and grill for another 3 minutes until medium rare. Remove from grill and let rest for 5 minutes. Serve with extra Peach balsamic and Basil olive oil. 


Zucchini is ubiquitous! Yet, it often misses a beat when it comes to flavour. Here's what to do about that. Slice each zucchini horizontally in 1/4 slices. Grill briefly until marks appear, then remove and put to the side. In a measuring cup, add 1/4 cup Peach balsamic, 1/2 cup Basil olive oil. Whisk until completely blended. Add two tablespoons thick Greek yogurt. Whisk again. Place zucchini on small platter, then pour dressing. Garnish with fresh mint. A wonderful side dish to any grilled meat.



In a medium-sized serving bowl, place, separately, quinoa (prepared according to package directions and cooled), pea shoots, fresh peaches cut in quarters, leafy lettuce, avocado, cherry tomatoes cut in half, fresh basil leaves and season to taste with kosher salt and fresh ground pepper. In a measuring cup, add 1/4 cup Peach balsamic, then 1/2 cup Basil olive oil. Pour over salad. Garnish with sunflower or sesame seeds.