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Hello enFusers!
Just a reminder that our current discount code, BLUE20 will work for our Blueberry AND Peach Balsamic Vinegars. This code is good through the end of August.

Keep on sending those suggestions for using our lemon olive oil in notes to seller with ANY order to get a  FREE bottle of lemon olive oil. We will be sending those free bottles until end of August. 
Below are just a few we have received so far.
  • with salmon to baste as it bakes or with foil on the grill
  • to brush on ANY grilled item
  • as a dessert drizzler (we personally love it on vanilla ice cream)
Fall is just around the corner, so enjoy these fruity recipes to get the most of Summer!
Happy enFusing!
From: The enFuso family and Anne & Jon Yee
Online Discount Coupon Code
www.enfuso.com

BLUE20
for 20% off
Blueberry
AND
Peach
balsamic vinegars
through end of August
Blueberry Balsamic Glazed Chicken Tenders

SOMETHING TO TRY ...
Blueberry Balsamic Glazed Chicken Tenders

 
- Cut a large chicken breast into thin tenders.
- Place tenders between saran wrap and pound to achieve 1/4 inch thickness.
- Dust tenders with flour.
- Saute' tenders in olive oil under medium heat using heavy duty pan until browned on both sides and cooked through; then set tenders aside in warm oven.
- Deglaze drippings from pan with a small amount of water, then add 1/3 cup of blueberry balsamic, 1/3 cup fresh blueberries and several pinches of rosemary.
- Bring to simmer and cook until thickened.
- Serve sauce over chicken tenders.
- Optional, garnish with fresh rosemary sprig for color.
Peach Balsamic Breakfast Bowl
EASY TO MAKE ...
Peach  Breakfast Bowl
 
1. Fill bowl with your favorite rich Greek yogurt.
 
2. Layer fresh sliced peaches on one side of the bowl.
 
3. Layer enFuso Apple, Nuts & Honey granola on the other side of the bowl.
 
3. Drizzle with your favorite natural honey (mine is avocado).
 
4. Then drizzle with Peach Balsamic Vinegar.
 
Healthy, creamy, sweet, tangy, crunchy yummy goodness for breakfast!
Copyright © 2017 Enfuso, All rights reserved.


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