Ingredient: Frescolio Garlic Infused Olive Oil
Slow-Roasted Tomato and Eggplant Pasta
A delicious way to roast veggies using both olive oil and balsamic. From Emily Lycopolus’ The Olive Oil & Vinegar Lover’s Cookbook (second edition).
Kale Caesar with Broken Eggs and Crushed Croutons
A riff on a classic. Your new go-to caesar salad! Recipe from Deb Perelman’s book, Smitten Kitchen Everyday.
Tomato and White Bean Panzanella
Adapted from Jessica Murnane’s gorgeous and inspiring cookbook One Part Plant.
Roasted Tomato Soup with Thyme and Garlic EVOO
Adapted from Smitten Kitchen Everyday: Triumphant and Unfussy New Favourites by Deb Perelman.
Sundog Supper Pork Tenderloin + Salad
This recipe is inspired by our Sundog Supper 4 pack – featuring our Garlic Infused EVOO, Traditional 18-year Aged Dark Balsamic Vinegar, Lemon Infused EVOO, and Cranberry Pear White Balsamic Vinegar (originally Plum).
Mussels with Mezcal, Cream and Tarragon
These delicious mussels can serve two as a main course or four as an appetizer.
Pomegranate Balsamic Grilled Rib-Eye Steak
This recipe couldn’t be more simple or flavourful. It also doesn’t hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.
Fried Tofu Sandwiches
These delicious vegetarian sandwiches are a quick and easy weeknight meal that you can customize to your preferences. We usually make it spicy by using jalapeno hummus, but your favourite kind would work well too!