Fried Goat Cheese with Grapefruit Honey Reduction
From Emily Lycopolous’ Spain, Recipes for Olive Oil and Vinegar Lovers
Ingredient: sea salt
Chai-spiced Granola with Blood Orange EVOO
This granola features the flavours of fresh citrus and warm chai.
Mushroom, Leek and Gruyère Strata
Leave it vegetarian, or add in some browned sausage or crispy bacon. The strata can be assembled the night before and left covered in the fridge, to then pop in the oven the next morning. From Sara Forte at www.sproutedkitchen.com
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).
Marinated Greek Yogurt with Grilled Pita Chips
Recipe is courtesy of our supplier, Millpress Imports.
Tomato and White Bean Panzanella
Adapted from Jessica Murnane’s gorgeous and inspiring cookbook One Part Plant.
Loaded Greek Potatoes with Smoky Red Pepper Ketchup
From the genius Sara Forte at www.sproutedkitchen.com
Smoky Chickpea + Potato Bowl
This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables – it’s a great way to use up veggies in your fridge. We’ve doubled the recipe because leftovers. You’re welcome.
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
Quick Pickled Onions
These tangy crunchy onions become pickles while you prepare a meal! They are an amazing condiment for burgers, sausages, tacos, fajitas, ham, pork tenderloin or perogies. They would make a good substitute for sauerkraut in a reuben.
Tabbouleh
This middle-eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur.
Adapted from www.seriouseats.com
Roasted Tomato Soup with Thyme and Garlic EVOO
Adapted from Smitten Kitchen Everyday: Triumphant and Unfussy New Favourites by Deb Perelman.
Cilantro + Onion Aïoli
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
Cremini and Blue Cheese Flatbread with Mushroom and Sage EVOO
This is a simple yet supremely satisfying flatbread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.
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.
Chipotle-Lime Aioli
This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches and so many other things.
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.
Wild Smoked Salmon & Avocado Crostini
Salmon and avocado are a natural pairing, and Frescolio’s fresh Mono-Varietal EVOO is the perfect complimentary ingredient.
Spiced Roasted Chickpeas
These spiced roasted chickpeas are a great homemade alternative to bar nuts, while still maintaining that satisfying crunch. Very easy to make a single or double batch on the fly.