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Pretzel Bun & Kale Pesto Burger



Preheat 400 F.

In a medium-sized bowl, mix 1/4 cup of brown sugar and 1 package of active dry yeast. Add 1 cup of warm water and allow it to sit for around 5 minutes. Gradually add 2 cups of flour and mix. Evenly coat the dough with another 1/2 cup of flour and sprinkle of salt on top. Mix, as well.

Allow to rise 1 hour, or until dough has doubled in size. Form into 6-8 buns. In a pot of 6 cups of boiling water and 1/2 cup of baking soda, dip each bun into pot for 2 minutes each.

Sprinkle with sea salt and bake until golden brown, apps. 12-15 minutes.


Preheat oven at 350 F.

In a blender, add 2 cups of kale, 1 cup of basil, 3-4 garlic cloves, Juice of 1 Lime, 1 tbsp of Batistini Farms Classic EVOO, and 1 tbsp of Batistini Farms Vanishing Grape Balsamic Vinegar.

Once blended, add 1 can of cannellini beans, 1 tsp of salt, 1 tsp of paprika and blend to your desire texture. Mix pesto with 1/2 cup of oats, and 1/4 cup of flour.

Form patties and bake for 15-20 minutes.