​Fall Cinnamon Pear Balsamic Stuffing
8 tablespoons butter olive oil
1 chopped large onion
1 chopped green pepper
15-ounce bag cubed seasoned stuffing
1/4 cup chopped fresh parsley 
2 1/2 cups reduced-sodium chicken broth
1/2 cup Cinnamon Pear Red Balsamic
1/2 cup dried cranberries
1/4 cup sliced almonds
1 tsp. Pink Himalayan Sea Salt and freshly milled black pepper
In a large skillet, heat butter olive oil over medium heat and sauté onion and green peppers. Stirring often, sauté' for about 10 minutes until the onion and pepper is slightly browned. Scrape the vegetables along with the olive oil into a large bowl. Add the bread cubes and Italian flat leaf parsley. Stir in broth and Maple balsamic to moisten the stuffing.  Mix in cranberries and almonds and season with sea salt and pepper to taste. If using  the stuffing to stuff pork tenderloin or turkey remove 1-1 1/2 cups and then transfer stuffing to a baking dish and bake the remaining of stuffing at 350 degrees for 20-25 minutes or until stuffing is golden and has a crispy top.​

​Northfield Olive Oils and Vinegars

​​Cinnamon Pear Roasted Butternut Squash 
1 1/4 lbs. of butternut squash 
1/4 Cinnamon Pear Red Balsamic (also try with the new Maple Balsamic!)
1 tbsp. butter olive oil
1/2 tsp Black truffle sea salt
1/4 tsp Fresh ground black pepper
1/4 shredded mozzarella
 Preheat oven to 450 degrees. Combine all ingredients (except the mozzarella) in a large bowl until the butternut squash is coated.  Place squash mixture on a baking sheet in one layer. Bake, stirring every 10-12 minutes until the butternut squash is tender (about 25 minutes).  Sprinkle the shredded mozzarella over the finished squash for a great fall side!  Serves 4

​Stuffed Pork Tenderloins
4 thick cut pork center tenderloins
2 Tbsp. of Chipotle Olive Oil
2 Tbsp. of Reduced Maple Red Balsamic
1-1 1/2 Cups of Maple Fall stuffing (see recipe below)
1 tsp. Roasted Garlic Sea salt & freshly ground pepper
Preheat oven to 400 degrees.  Season pork with garlic sea salt and freshly ground pepper. In a large skillets (oven proof skillet) heat chipotle olive oil on high (on the stove top) and pan sear pork about 4-5 minutes on each side.  Remove pork and let cool until it is easy to handle. Cut a pocket down the side of each tenderloin.  Divide stuffing into four equal parts. Stuff pork tenderloins and secure with toothpicks so stuffing won't fall out when turning.  Place pork back into skillet or baking dish.  Bake pork for 15 minutes, flip and drizzle with Maple balsamic and bake for another 15 minutes until cooked through (internal temp is 165 degrees).