Roasted Chicken Thighs with Black Cherry Glaze

The thigh is an under-appreciated piece of chicken! Thighs are flavorful and inexpensive and here’s a fast, easy way to dress them up with INFUSIO Black Cherry Balsamic.

chicken with glaze

Roasted Chicken Thighs with Black Cherry Glaze

  • 4 organic chicken thighs, with bone and skin
  • Sea salt & freshly ground black pepper
  • About ¼ cup extra virgin olive oil
  • About ¼ cup INFUSIO Black Cherry Balsamic

Preheat oven to 350 degrees.

Heat a large saute pan with heat proof handle on high. When hot, add olive oil then the chicken, skin side down. Allow the skin to get a crispy golden sear, about 5 minutes. Turn the chicken over and sear on the other side for 5 minutes. Place the saute pan into the oven (if you don’t have an oven-proof saute pan, transfer the chicken to a baking dish and reserve the saute pan to make the sauce.) Finish the chicken in the oven for about 20 minutes, or until internal temperature reaches at least 165 degrees.

before the glaze is added

pouring the balsamic

Place a pot holder over the hot handle, remove the pan and place back on stovetop. Take chicken out of pan and set aside. If there is a lot of fat, pour off a bit and place back on the stovetop on medium high heat. Add about ¼ cup of INFUSIO Black Cherry Balsamic and scrape the flavor bits off the bottom of the pan. Once the balsamic is bubbling and heated through, spoon over the seared chicken thighs and serve immediately.



INFUSIO Dips for Bread & Crudites

At fine Italian restaurants, you will always find a good quality olive oil and balsamic on the table. One of my favorite parts of the experience is dipping bread or fresh vegetables into the oil and balsamic. INFUSIO Olive Oils and Balsamics give you so many flavor options! Here are two dips that make great starters!

tuscan dip

INFUSIO Dips for Bread & Crudites

Tuscan Dip for Bread and Crudites

Using small dip bowls, combine 3 parts INFUSIO Tuscan Olive Oil with 1 part INFUSIO Traditional Balsamic. Season with sea salt and freshly ground pepper. Serve with sliced bread and crudites.

Herbs de Provence Dip for Bread & Crudites

Using small dip bowls, combine 3 parts INFUSIO Herbs de Provence Olive Oil with 1 part INFUSIO Pomegranate Balsamic. Season with sea salt and freshly ground pepper. Serve with sliced bread and crudites.


Meatballs with Vanilla Fig Glaze

Here’s a hearty appetizer to make your guests swoon! Take a basic meatball and roll it to the size of one perfect bite. After it’s cooked, add INFUSIO Vanilla Fig Balsamic to make the most delicious glaze! Then cover them in caramelized onions. Your meatballs will be a HUGE hit! This might be my favorite balsamic of the whole line, but wow, it’s hard to choose! 


Meatballs with Vanilla Fig Glaze

  • ¼ + ¼ cup cup extra virgin olive oil
  • 2 onions, thinly sliced
  • ½ pound ground organic beef (grass-fed best)
  • ½ pound Italian hot sausage
  • 1 egg
  • Sea salt & freshly ground black pepper
  • ½ bunch fresh Italian parsley, leaves only, chopped
  • About ¼ cup INFUSIO Vanilla Fig Balsamic

Place a large pan on medium high heat. When hot, add about ¼ cup extra virgin olive oil and the onions. Saute the onions for about 10 minutes, stirring frequently. Turn the heat down to medium and continue to cook for another 20 minutes until they reach a deep golden brown. Set aside.

Preheat oven to 350 degrees.

In a medium bowl, combine beef, sausage, egg, sea salt, pepper and chopped parsley. Once well combined, make small, bite-size meatballs (about 1.5” in diameter) and set onto a baking sheet. When all the meatballs are rolled, place a large saute pan (with heat proof handle) on high heat. Add about ¼ cup extra virgin olive oil and then the meatballs in a single layer. Do not crowd the pan. After about 2 minutes, turn the meatballs over place the whole pan into the oven for 3-5 minutes.

Place a hot holder over the handle, remove pan from oven and transfer meatballs to a serving platter. Place the pan back on the stovetop on medium high heat. Add the Infusio Vanilla Fig Balsamic and let it bubble while you scrape the flavor bits from the bottom of the pan, about a minute. Pour the glaze over the meatballs, then top with the caramelized onions and serve.

Chicken dish with glaze


Papaya & Prosciutto

Here’s a twist on the traditional combination of melon and prosciutto – papaya with prosciutto! Add a drizzle of INFUSIO Peach White Balsamic and it takes it to a new level. The sweetness of the melon with the salty prosciutto and the bit of acid from the lime, and then the zing of the peach balsamic… WOW!

prosciutto and papaya

Papaya & Prosciutto

  • 1/2 papaya, seeded, peeled and sliced
  • Squeeze of lime
  • 3 thin slices prosciutto
  • Drizzle INFUSIO White Peach Balsamic
  • Fresh basil, for garnish

Once the papaya is sliced and prepared, squeeze a bit of lime over it. Tear each piece of prosciutto in half. Wrap each slice of papaya with prosciutto. Just before serving, drizzle with INFUSIO White Peach Balsamic and garnish with fresh sprigs of basil.


Avocado Toast

Want the BEST avocado toast of your life? All it takes is a drizzle of INFUSIO Meyer Lemon Olive Oil to make it sing! This is Caroline’s creation and it’s simply perfect!

avocado toast

Avocado Toast

  • 2 slices Dave’s Seed Bread (thin slice variety)
  • Drizzle of INFUSIO Meyer Lemon Olive Oil
  • 1 ripe avocado
  • Juice of ½ lemon
  • 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
  • Sea salt & ground black pepper
  • 2 radishes, thinly sliced
  • 2 sweet baby bell peppers, thinly sliced
  • Handful of micro greens (or sprouts)

Mash the avocado in a bowl with lemon juice, dill, sea salt and pepper. Set aside. Toast the bread. While still hot, drizzle INFUSIO Meyer Lemon Olive Oil on the bread. Spread the avocado on the toast. Add a large handful of micro greens. Top with radishes and sweet baby bells.

spooning the avocado


Fennel and Blood Orange Salad

This refreshing Northern Italian salad is one Caroline’s grandma used to make with tangy fennel, sweet blood orange and a good quality salty pecorino. Since blood orange is seasonal, you can substitute regular orange and still get the flavor of blood orange with INFUSIO Blood Orange Olive Oil! Finish with a drizzle of INFUSIO Pomegranate Balsamic and you have a unique and special flavor combination. 


Fennel and Blood Orange Salad

  • 3-4 fennel bulbs and stalks, chopped (save some feathery ends for garnish)
  • 1 blood orange (or regular orange), supreme to remove all pith
  • ¼ cup pomegranates, seeded (optional)
  • Sea salt & freshly ground black pepper
  • INFUSIO Blood Orange Olive Oil
  • INFUSIO Pomegranate Balsamic
  • Pecorino Romano, shaved thinly (or Parmigiano Reggiano)
Place the chopped fennel and supreme orange sections onto a shallow serving plate. Add a sprinkle of pomegranate seeds, if available. Slowly cover with INFUSIO Blood Orange Olive Oil and then season with sea salt and pepper. Add a drizzle of INFUSIO Pomegranate Balsamic. Lastly, cover the entire salad with generous amounts of thinly shaved slices of pecorino. Serve immediately.


Loved watching Suzanne, Alan and of course her and you Caroline cooking. Such a inspiration to be healthy, better and to cook healthy. My Hubby of 55 yrs who just passed lived by her Sommersizing and together lost 50#’s and kept it off for many yrs. I just recently purchased her oils and vinegars and some seasonings. I no longer have my sweetie to cook for but it gives me hope to treat my kids(in their 50’s) to great meals. We all are foodies and love all you do. Love your family and Caroline for loving Suzanne and keeping her legacy alive. God Bless you all and keep posting and the live shows!!!!!❤️❤️❤️🙏

Darlene Sandbank

My deepest sympathy to you Al, Bruce, Caroline, and the rest of the family. My heart and prayers are with you all. I have watched so many of your YouTube vids, ordered Suzanne’s books and am enjoying your different products. I’m sure going to miss looking forward to your shows. I hope and pray the product line continues as you have so many awesome products.
Love and hugs to you all.

Kat G.

Everything look soo good!


My heartfelt condolence to Al, Bruce, and Caroline… I have been watching and listening to these shows and podcast for quite some time now. Actually, since Covid hit. Very interesting story of all of your lives. To Caroline personally you are a absolute precious young lady! As much as Al is Suzanne‘s right hand man, are you are her left and her right hand if that makes any sense to you. You two women working together was awesome… the love that you both share for one another was contagious to watch. The interaction of your family is what kept me looking you up. I find myself now watching even more after the passing of Suzanne . What a beautiful family in general. God bless you all. Can’t wait to order my infused oils and balsamic vinegar‘s. Bruce now sweetheart, you are going to have to fill your mothers shoes to degree as well you must keep Caroline‘s heart close. Watching the relationship between Bruce and Al is so fun. God bless your beautiful family. Sorry if I’ve said too much but I know that you were all long-winded lol “except for Miss Caroline” she stays in the back pretty much💕she gets her point across when she needs to! :-) I recently watched what I believe to be either last Thanksgiving or possibly two years ago when Suzanne could barely sit at the bar just grateful to have you all in her home celebrating. The way the family came together, each with their own recipe was entertaining and full of love. … I watched her closely as she took it all in. Appoints you could tell she was overwhelmed and wanted to get up and move around her own kitchen… I could see it, and I could feel it because I am so much like her in many ways. A bit anal lol I believe it was a granddaughter that was making a mess out of gingersnap cookie mix lol… I could see the smile he could feel her squirm so to speak… What a matriarch Miss Suzanne was 💕I have a smile on my face as I write this email. May her spirit and zest for life live through us all. God bless 🙏she’s in heaven, smiling down on all of you.

Stacey Ahola

Thank you for these fabulous recipes! I love your products. I didn’t see your guacamole recipe? I Love, Love, Love alllll of your skincare products as well. I only wish I would have found them 10 years ago. They have made a huge difference in my face and actually my whole body. You are right my skin just sucks up the natural ingredients. Love your Monday, Wednesday, Thursday videos on instagram. Wish you could put your show on an honest site, which fb and instagram are not, but I guess that has yet to exist. Thank you Suzanne! Terrie


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