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

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.

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)!


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

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).

Cilantro + Onion Aïoli

Enjoy with Peperoncino Garlic Potato Chips, on burgers or sandwiches, or with fish or chicken fingers.

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 soup with crostini.

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

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!