Ingredient: garlic
Grilled Garlic Prawns with Chili
From Spain: Recipes for Olive Oil and Vinegar Lovers by Emily Lycopolus
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
Roasted Butternut Squash Soup
This recipe was inspired by an episode of Queer Eye where Antoni made a delicious butternut squash soup, I’ve tried to re-create it here!
Roasted Tomato Soup with Thyme and Garlic EVOO
Adapted from Smitten Kitchen Everyday: Triumphant and Unfussy New Favourites by Deb Perelman.
Mussels with Mezcal, Cream and Tarragon
These delicious mussels can serve two as a main course or four as an appetizer.
Poulet Grand-Mère
This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It’s also lovely served over pasta, rice or quinoa.
Ricotta and Basil Olive-Oil Spread
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part-skim ricotta stands in, lending a creamy texture and richness.
Dill Infused Wild Salmon and Asparagus Pappardelle Pasta
We love the creamy texture of the salmon with the pappardelle pasta, and the Wild Fernleaf Dill Infused EVOO brings an additional freshness to the dish.
Couscous Salad
This couscous salad has been a staple in our family for many years, now made better with Frescolio EVOO and Balsamic Vinegar!
Chicken Pinwheel Sandwiches with Olive Oil Mayonnaise
We originally made these pinwheel sandwiches on Mother’s Day weekend and we couldn’t keep up with the demand! This is a fresh take on a favourite, using EVOO instead of store-bought mayonnaise.
Michael’s Chipotle Chicken Wings
We originally served these chicken wings in the store for Father’s Day weekend and they were a huge hit!