salt Archives - Frescolio - EVOO Olive Oil and Balsamic Vinegar Tasting Bar in Winnipeg

Avocado Toast with Balsamic Vinegar Reduction

Grilled Corn with Spicy Truffle Aioli and Manchego Cheese

A spicy + savoury summer side. From Chef Chris Gama at one of Winnipeg’s best breakfast + lunch spots, Clementine.

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!

Summer Citrus Salad

This recipe was created by the amazingly talented Stacie from Salad & Sandals, and features our Spring Citrus Dressing. Check out her website for more delicious recipes and inspiration!

Peach Slice with Peach White Balsamic Glaze

Lemon Olive Oil White Chocolate Blondies

Citrusy and decadent, these blondies are a fresh, summery take on the classic brownie!

Adapted from www.sugarspunrun.com

Dale’s Slow-Roasted Citrus Salmon

Recipe adapted from the NY Times.

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).

Fennel, Apple and Celery Slaw

Cranberry Salsa

Try this dip at your next holiday party!

Lime and Coconut Cupcakes

The perfect cupcakes for spring and summer! These lightly tropical, happy little treats are great for outdoor parties and dessert-for-breakfast.

Cucumber Sesame Ginger Salad

Balsamic Braised Cabbage

Paul’s Harissa Baked Salmon

Chocolate Raspberry Haystacks

Mushroom and Bacon Crêpes

Chantal’s Power Salad

Denise’s Homemade EVOO Mayonnaise

Use an immersion blender for best results

Pear and Candied Pecan Salad

Find the recipe for candied pecans in the notes section below!

Tortellini Salad

Peperoncino Garlic Cheddar Cornbread

Lise’s Corn, Avocado and Walnut Salad

Aaron’s Rosemary Carrot Cake

Crock Pot Maple Dijon Balsamic Drumsticks

Truffled Butternut Squash Mac and Cheese

Potato, Caramelized Onion, and Roasted Red Pepper Hash with Baked Eggs

Bulgur Salad with Mediterranean Vegetables and Lemon-Dill Vinaigrette

Carrot and Zucchini Gingerbread with Roasted Almond Oil and Honey-Ginger White Balsamic Glaze

Apricot Basil Chicken Salad

Truffled Wild Mushroom Risotto Arancini with Arugula Pesto

Kale, Quinoa and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

Asparagus, Ham and Gruyère Frittata with Basil Infused EVOO

This fritatta goes nicely with a salad of baby spinach or arugula dressed with Milanese Gremolata Infused EVOO and Sicilian Lemon White Balsamic for a light, healthy meal.

Mussels with Mezcal, Cream and Tarragon

These delicious mussels can serve two as a main course or four as an appetizer.

Chicken Satay Singapore Style

Meghan’s Roasted Almond Red Velvet Cookies

Lemon Infused Olive Oil Bundt Cake with Chocolate Raspberry Balsamic Glaze

Cauliflower “Schnitzel”

Grandma’s Christmas Muffins

We like to use the mini-muffin tin for this recipe, so the yield is 3 dozen mini-muffins!

Dark Chocolate and Blood Orange Infused EVOO Madeleines

Asiago and White Truffle Mashed Potatoes

Rosemary Croutons

Cilantro Pesto

Lemon Infused EVOO Cornmeal Cake

Dark Chocolate and Pomegranate Balsamic Brownies

Hannah’s Coconut and Lime Shrimp

Tangerine & Beet Salad with Blue Cheese

Dark Chocolate Pot de Creme with Blood Orange EVOO Whipped Cream

Jack’s Slow Roasted Tomatoes

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.