I have at least five kinds of vinegar always in use at home, and one of my favorites is sherry, which is floral, not as acidic, and a bit subtler overall than other vinegars. Add a touch to rich sauces or, especially, to salsas and pico de gallo. Take any fruit like mango or pineapple, and toss it in a hot pan with onions and cilantro. Then drizzle it with olive oil and sherry vinegar and you have a perfect salsa.
It’s fairly obvious that tomatoes and balsamic vinegar are in a serious relationship. (Rumors have it that they eloped last year, but it has yet to be confirmed.) When used together, you get that signature tangy, sweet, salty thing that somehow totally transforms your dish. What a pair!
You’re probably aware that these lovebirds are perfect together in a summer caprese salad, but have you tried adding a few healthy dashes of the vinegar to your bowl of tomato-based chili?
It’s good in most anything tomato – bolognese too. Worcester (three times fast!) sauce is another substitute, though many contain anchovies (concern for people with fish allergies) and thus not vegan or no-fish vegetarian.
Pumpkin however is not low in vitamin k – 1 cup/240 grams of pumpkin has 2 mcg of vitamin K (2% Daily Value). The following recipe calls for almost 6 cups of pumpkin (though you can substitute with butternut, Red Kuri, or Golden Hubbard). You can eat it, but share: