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Beet Hummus

This brightly coloured appetizer highlights the beautiful shade of beets, and offers a different take on hummus with black beans instead of chickpeas. A little spicy EVOO adds a kick. Adapted from www.foodnetwork.ca

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).

Candied Pecans

These pecans are so great, and easy to make! They’re a perfect addition to any salad. They’re also excellent as an ice cream sundae topping.

Ian’s Balsamic Onion & Apple Grilled Cheese

Our Cousin Ian made us these amazing grilled cheese sandwiches this weekend using our Traditional 18-year aged Dark Balsamic Vinegar and the Mushroom & Sage Infused EVOO. The combination of the sweet, balsamic-reduced onions and the savory flavour from the cheese and EVOO is just magic.