The ingenuity of our professional and home chefs is uncanny. Recipes shared, created, and experimented are the most treasured, leaving a memory to connect to. Many recipes are steeped in tradition, certain ingredients kept secret and many reconstructed for an individual’s palette. At The Essential Pantry we love the opportunity to provide recipes and tips that have been evaluated, approved, and stamped delicious. What kind of recipes? Many of our recipes will be a collaboration. Each of our suppliers provides recipes that are innovative, evaluated and insanely delicious from their chefs on staff. We at The Essential Pantry also look forward to drawing from our own kitchens and you, our customer. Check often as we share our recipes and tips coming soon.

Recipe: • 6 tablespoons of Balsamic Vinegar Dark of Modena 25 Star (at The Essential Pantry) • ½ cup of zesty Italian Dressing • 1-1/4 pound of chicken tenderloins or breasts • 2 heads of broccoli • 1 cup of baby carrots • ½ pint of cherry tomatoes • 1 teaspoon of Italian seasoning • 1 teaspoon of Organic Garlic Granules (at The Essential Pantry) • 3 tablespoons of Garlic Infused Extra Virgin Olive Oil (at The Essential Pantry) • Fresh parsley • Salt and pepper to taste Note: If you like a bit of spice with your food, try this recipe with our Garlic Roasted Chili Fused Extra Virgin Olive Oil! Our Honey Ginger Dark Balsamic Vinegar and Hickory Smoked Dark Balsamic Vinegar would also work great with this! Instructions: 1. Preheat oven to 400 degrees F. Spray a large sheet pan with cooking spray, or line the sheet pan with parchment paper if it isn’t nonstick. 2. Whisk together the balsamic vinegar and the zesty Italian dressing. 3. Trim the chicken tenderloins of fat and any undesired parts. If using chicken breasts, cut them into small Ü to Ý thick pieces 4. Place 1/3 cup of the balsamic and dressing mixture in a large bag then add in the chicken. Make sure that the pieces are thoroughly coated before placing it in the fridge to marinate for at least 30 minutes. If you are prepping this ahead of time, you can leave the chicken to marinade for up to 6 hours in the fridge. 5. Chop the broccoli into small pieces and slice the baby carrots in half before placing them on the sheet pan with the cherry tomatoes. Sprinkle the vegetables with Italian seasoning, olive oil, garlic powder, and salt and pepper to taste. (Note: If you like your tomatoes less roasted, then them in after 5-10 minutes of the broccoli and carrots being cooked) 6. Roast the veggies for 10-15 minutes, then pull the sheet pan out of the oven. Flip all of the veggies over and then push them to the sides of the tray. Place the chicken tenders in the center and brush them with 1/3 cup of the balsamic and dressing mixture. 7. Place the sheet pan back in the oven and cook for 7-15 minutes. Monitor the chicken so that it does not become overcooked. 8. Once everything is done cooking, serve the chicken and vegetables with the remaining balsamic and Italian dressing mixture poured on top. Sprinkle freshly chopped parsley on top and enjoy! Note: this recipe is delicious when served over rice, quinoa, or another grain of your choosing! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Credit: recipe and photo credit go to www.chelseasmessyapron.com