How can I use my enFuso green tea & honey white balsamic vinegar? Read more at enFuso.com

Green Tea Ramen Salad Whisk together until combined ¼ cup green tea balsamic vinegar, ¼ cup lemon olive oil, and salt and pepper to taste for a dressing. Cook ramen noodles per instructions and allow to cool. Add diced cabbage, chopped snap peas, sliced water chestnuts, diced green onion, chopped cashews, and diced fresh basil to noodles. Toss with dressing and serve.

Marinated Green Tea Chicken with Spicy Greens Whisk ¼ cup green tea balsamic vinegar, ¼ cup extra virgin olive oil, ¼ teaspoon ground savory, ¼ teaspoon ground ginger, salt and pepper to make a marinade. Set aside ½ the marinade. Place eight boneless chicken thighs in a tightly sealed dish or zip lock with the other ½ of the marinade. Shake to coat and marinade for 4-6 hours. Cook chicken in dutch oven (or any pan that can go from stove to oven) over medium using olive oil until all sides are browned, then transfer to 400 degree oven and cook for 15-20 minutes until well done. Put two chicken thighs over a bed of spicy greens like arugula, spinach, mint, and micro greens and drizzle with remaining marinade to serve.

Green Tea Rice with Roasted Eggplant Cook 1 cup basmati rice per the instructions in a rice cooker, but add 1 cup of frozen peas and carrots to the rice in the cooker. While rice is cooking, slice eggplant thin, brush thoroughly with olive oil, lightly sprinkle with sea salt, and place on a baking dish and bake at 400 degrees for 25 minutes until eggplant is softened and golden. When rice is finished stir in ½ cup diced green onions, ¼ cup toasted sesame seeds (you can toast them yourself in a non-stick pan with a touch of olive oil or butter), and ½ cup green tea balsamic vinegar. Place eggplant on rice to finish the dish.

Green Tea Marinated Tofu and Veggie Sauté Put ¼ cup green tea balsamic vinegar, 1 tablespoon each of chopped ginger and garlic, and 1 package of firm tofu cut into small cubes into a container with a tight fitting lid and toss well. Refrigerate, shaking the container occasionally, for 12 hours or overnight. Drain tofu and reserve marinade. Cook tofu in 1-2 tablespoons olive oil at medium heat stirring constantly, until tofu is very hot throughout. Remove tofu from pan and set aside. In same pan, sauté the following in 1-2 tablespoons of olive oil at med-low heat until veggies are fork tender and pan juices have evaporated: 1 cup snow peas, 1 cup sliced mushrooms, ½ med size onion (diced), remaining marinade, and a drizzle of soy sauce (to taste). Return tofu to skillet and toss gently to combine. Serve with any grain like couscous, basmati or brown rice, fennel or quinoa.