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Fried Goat Cheese with Grapefruit Honey Reduction
From Emily Lycopolous’ Spain, Recipes for Olive Oil and Vinegar Lovers
Grilled Garlic Prawns with Chili
From Spain: Recipes for Olive Oil and Vinegar Lovers by Emily Lycopolus
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.
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
Matcha White Chocolate Macadamia Nut Cookies with Lemon Infused Olive Oil
All the best flavours in one cookie! Adapted from Kamran Siddiqi’s book, Handmade Baking.
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.
Marinated Greek Yogurt with Grilled Pita Chips
Recipe is courtesy of our supplier, Millpress Imports.
Kathy’s Rhubarb Chutney
This recipe is from one of our customers and friends, Kathy Connor.
Pairs well with chicken, pork, BBQ ribs, sausages, salmon, trout and cheese toast.
Tomato and White Bean Panzanella
Adapted from Jessica Murnane’s gorgeous and inspiring cookbook One Part Plant.
Crispy Chicken with Roasted Cauliflower Risotto
Adapted from Ashley Rodriguez of www.notwithoutsalt.com // Feel free to skip the chicken to make this a vegetarian dish, the risotto shines well on its own!
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
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!
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.
Easy Flatbread Pizza
This is a quick and easy appetizer, lunch or even dinner to make when you are short on time, energy or have that empty-fridge feeling. Just like a pizza, every topping is optional and interchangeable. Just don’t skimp on the olive oil! Using naan bread as a base results in a chewy, soft crust, but if you want something a bit crispier, use a store-bought flatbread instead. Goes well with a simple greens salad, tossed with EVOO and balsamic, sea salt and a few gratings of parm.
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!
Summer Sangria
Adapted from Spain: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus (2018).
Chocolate Almond Bark with Bacon EVOO
We served this tasty bark on Father’s Day weekend, because chocolate + bacon = dad heaven.
Experiment with different flavours of olive oil, or different nuts!
Lemon Tomato Pasta
Barely adapted from A Modern Way to Cook, by Anna Jones (2015). She describes this dish as a “complete revelation”, as it comes together quickly and only uses one pan. It also happens to taste amazing. Since there are just a few ingredients, use the best you can find (you already know where to get your olive oil)!
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
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
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).
Blood Orange Olive Oil & Dark Chocolate Chip Cookies with Salted Caramel Sea Salt
Once you make these, you’ll wonder how you ever lived without them.
Adapted from www.vindulge.com
Cilantro + Onion Aïoli
Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.
Cilantro “Green Goddess” Dressing
This makes a great summer salad dressing, veggie dip, or as a sauce on fish and shrimp!
Rosemary Parmesan Crackers
This recipe was adapted from Deb Perelman’s Parmesan Cream Crackers recipe over at Smitten Kitchen.
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.
Gazpacho
This soup is perfect for hot summer weather! The colder the soup, the more refreshing it is.
Goes well with crostini or crusty bread on the side, a citrusy salad and a glass of sangria.
Adapted from Emily Lycopolus, Spain: Recipes for Olive Oil and Vinegar Lovers © 2018
Salmon with Maple Dark Balsamic
This is delicious and surprisingly easy with ingredients readily available in your pantry!
Scallops with Bok Choy, Bacon and Apple Cider Vinegar
This recipe will yield 4 servings as an entree or 8 as an appetizer.
A cast iron pan is the best for a great sear on the scallops.
Steph’s Balsamic Strawberry Sauce
This strawberry sauce is a perfect topping for pancakes, ice cream, yogourt, or as a filling for crepes!
Leftover sauce can be kept refrigerated and re-heated on the stove top.
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.
Aaron’s Basil EVOO Ice Cream
This recipe uses an ice cream machine, to ensure the right consistency. Try drizzling a little Strawberry Dark Balsamic Vinegar over the ice cream for a gourmet treat!
