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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!


Note: Recipes are still being compiled. Check back for more later!

Ginger Soy Salmon Skewers
tested in BBQ cooking class
  • 1 side of salmon (about 2 lb)

  • 1/4 c. soy sauce

  • 1 Tbsp. Lemon White Balsamic Vinegar

  • 2 Tbsp. Honey Ginger White Balsamic

  • 1 Tbsp. Toasted Sesame Oil

  • 1/2 Tbsp. Dill Olive Oil


Cut salmon into 1 1/2 inch cubes. Mix together other ingredients. Add salmon to the mixture and let stand for about 10 minutes. Skewer salmon cubes and grill, brushing with reserved marinade till fish flakes easily.

Mushroom Stuffed Sirloin
tested in BBQ cooking class
  • 1 beef top sirloin grilling steak, 2 inches thick

  • 1 tsp. Robust EVOO

  • 1/4 tsp. each salt and pepper

  • Stuffing:

  • 1 Tbsp. Garlic Olive Oil

  • 1 c. chopped mixed mushrooms

  • 4 green onions, chopped

  • 1/4 tsp each salt & pepper

  • 2 Tbsp. chopped fresh parsley

  • 1 Tbsp. Neapolitan Balsamic


Stuffing: In skillet, heat garlic olive oil over medium-high heat: fry mushrooms, green onions, Neapolitan Balsamic Vinegar, salt and pepper, stirring often, until mushrooms and browned and no liquid remains. Stir in parsley. Let cool.

Make a horizontal cut in side of steak almost but not quite through to form a pocket. Spoon in mushroom mixture. Skewer closed with a skewer. Brush steak with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, turning once until medium-rare, about 30 minutes. Transfer to a cutting board and tent with foil. Let stand for 5 minutes before slicing thinly across the grain on the diagonal.

Greek Tzatziki
tested in Greek cooking class
  • 1 (32 oz.) container plain low-fat yogurt

  • 1/2 English cucumber with peel, grated

  • 1 clove garlic, pressed

  • 2 Tbsp. White Lemon Balsamic

  • 2 Tbsp. Dill Olive Oil

  • 1 Tbsp. salt

  • 1 Tbsp. fresh ground black pepper


Stir together yogurt, grated cucumber, garlic, lemon balsamic, and dill olive oil, in a bowl. Add salt & pepper, whisk until smooth. Pour into a serving dish, cover tightly and refrigerate 8 hours before serving.

tested in Greek cooking class
  • 1 (19 oz.) can Chick Peas

  • 2 cloves garlic, minced

  • 1 1/2 Tbsp. Cilantro & Roasted Onion Olive Oil

  • 1 tsp. Metro Chef Italian Rosemary Rub

  • 2 Tsp. ground cumin

  • 1/8 tsp. ground turmeric

  • 1/2 tsp. baking powder

  • 1 c. fine dry bread crumbs

  • 3/4 tsp. Lemon Dill Salt

  • 1/4 tsp. cracked black peppercorns

  • 1 qt. Garlic Olive Oil


Mash the chick peas in a large bowl. Stir in the garlic, Cilantro & Roasted Onion Olive Oil, parsley, turmeric, cumin, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls. You should get 18 – 24. If the mixture does not hold together, add a little water. Heat the oil in a deep fryer to 375*F (190*C). Carefully drop the balls into the hot oil and fry until golden brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium – high heat. You may have to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Greek Pita
tested in Greek cooking class
  • 24 pitas

  • 4 c. cooked rice

  • Garlic Olive Oil

  • 2 potatoes, peeled and cubed

  • 4 hard cooked eggs, diced

  • Eggplant

  • Olives, black and green

  • Tomatoes, diced

  • Red onion, diced

  • 1/2 c.Tuscan (House Blend Olive Oil)

  • 1 c. Creamy Peppercorn Whiskey Finishing Sauce

  • 1 Tbsp. Oregano Balsamic

  • 1/2 tsp. pepper

  • chick peas


Preheat oven to 325 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook till tender but still firm, about 15 min. Drain, cool and chop. Dice eggplant and toss with the oregano balsamic and roast at 325 until golden brown. Cool the eggplant. Mix all ingredients together. Once all ingredients are mixed together add the finishing sauce and scoop into pitas.
Note: In class we used our House Blend Olive Oil

tested in Greek cooking class
  • 1 lb. mixed nuts

  • 1 tsp. cinnamon

  • 1 (16oz)pkg. phyllo dough

  • 1 c. Butter Olive Oil

  • 1 c. white sugar

  • 1 c. water

  • 1/2 c. honey

  • 1 tsp. Fig Balsamic

  • 1 tsp. Lemon White Balsamic Vinegar


Preheat oven to 350 degrees. Butter a 9 x13 baking dish. Toss together cinnamon and nuts. Unroll phyllo dough and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the dish to keep it from drying out. Place 2 sheets of phyllo in the bottom of the dish and brush generously with Butter Olive Oil. Sprinkle 2 to 3 Tbsp. of the nut mixture on top. Repeat the layers until all the ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut the baklava (all the way through to the bottom of the dish) into 4 long rows, then (9 times) diagonally to make 36 diamond shapes. Bake in preheated oven for 50 minutes until golden and crisp. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, Fig Balsamic and Lemon White Balsamic, reduce and simmer 20 minutes. Remove baklava from oven and immediately spoon the syrup over it. Let cool completely before serving.

Greek Chicken and Orzo
Tested in Greek cooking class
  • 1 lb chicken breast

  • 2 (14 oz) cans stewed tomatoes, undrained

  • 1 stalk celery, cut into 1/2 inch pieces

  • 1 cup uncooked orzo

  • 1/4 tsp. salt

  • 1/4 tsp. Red Cayenne Olive Oil

  • Garlic Lover's Passion Rub


Marinate chicken with Garlic Lover’s Passion rub for 1 hour. Heat a large saucepan over medium high heat. Stir in the Chicken and cook until brown. Stir in the remaining ingredients and. Bring to a boil; reduce heat to medium low and cover and simmer until orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Raspberry Balsamic Smoothie
  • 2 c. seeded watermelon

  • 1 c. fresh or frozen raspberries

  • 4-6 ice cubes

  • 1/2 banana

  • 1 Tbsp. Raspberry Balsamic


Load all of the ingredients into your high speed blender and blend for anywhere from 30-45 seconds – or until the desired consistency is reached. Could add in some fun add-ons if you like! Try these:

1 teaspoon coconut oil
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries

Fettuccine with Fennel Oil and Cranberries

six - eight

  • 1/4 Butter Olive Oil

  • 2 whole boneless, skinless chicken breasts, cubed

  • 2 garlic cloves, minced

  • 3 c. whipping cream

  • 1/4 c. Fennel Olive Oil

  • 1/4 c. Orange juice concentrate

  • 1/2 c. freshly grated Parmesan cheese

  • 1/4 tsp. nutmeg

  • Salt and pepper to taste

  • 14 oz. Artichokes ( 10 -12 count) drained and chopped

  • 3 oz. pkg dried cranberries

  • 1 lb. Fettuccine

  • chopped fresh parsley and orange zest for garnish


In a large frying pan, heat butter olive oil and saute' cubed chicken and garlic until barely cooked (do not over cook). Remove chicken from pan and set aside. Add whipping cream, fennel olive oil and orange juice to the pan and stir well. Add parmesan, nutmeg, salt and pepper stirring till smooth. Simmer for 5 minutes and add chopped artichokes, cranberries and chicken, simmer and stir for 10 minutes. That's it for the sauce!. Cook the fettuccine according to package directions and drain. Carefully fold the sauce into the pasta and garnish with parsley and orange zest. Serve with garlic toast.

Submitted by Virginia McDonald

Banana Bread Muffin Tops
  • 2 large ripe bananas, peeled

  • 1/2 c. packed and pitted Medjool dates

  • 1/4 c. Lemon Olive Oil

  • 1 tsp. Vanilla Balsamic

  • 1 tsp. cinnamon

  • 1 tsp. baking powder

  • 1/4 + 1/8 tsp fine sea salt

  • 2 c. rolled oats, divided

  • 3 - 4 Tbsp. chocolate chips or chopped dark chocolate


Preheat oven to 350*F and line a large baking sheet with parchment paper. Add the peeled bananas, pitted dates, lemon oil and vanilla balsamic into a food processor. Process until smooth. I let it run for a minute or so. Add in the cinnamon, baking powder, salt and process again until combined. Add in 1 1/2 c. rolled oats and the chocolate chips. Spoon a large portion of dough (about 3-4 Tbsp. or so for each) onto the parchment, do not press down the dough leave it mounded. Bake cookies for 10 minutes, rotate the pan and bake for another 7-9 minutes until golden brown on the bottom. Immediately transfer the baking sheet onto a cooling rack for 10 min then lift off muffins and place on the rack to cool completely.

Make sure you use very soft Medjool dates.

Submitted by Bev Penner