Find us on:

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!

Pork Steak and Summery Grilled Vegetables
  • Steaks:

  • 4 medium pork shoulder steaks

  • 3 Tbsp. Tuscan Herbs Olive Oil

  • 3 Tbsp. Peach White Balsamic Vinegar

  • 2 Tbsp. Hog Heaven rub

  • Vegetables:

  • 2 stalks celery

  • 2 peppers, any colour

  • 1 med-large beet

  • 1 c. cauliflower

  • 1 c. broccoli

  • 1 c. mushrooms

  • 2 Tbsp. Dill Olive Oil, plus some for drizzling

  • 1 Tbsp. Peach White Balsamic Vinegar

  • sea salt and pepper


Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Hog Heaven and rub to coat meat evenly. Allow to marinate in a sealed Ziploc bag or container in refrigerator overnight, or even just 30-45 min before grilling.

Cut the beets into chunks. Add to microwaveable baking dish and drizzle with scant amount of Dill Olive Oil. Toss to coat. Bake in microwave for 3-5 minutes, stirring once. When slightly softened, remove from microwave and allow to cool.

Chop all other vegetables into uniform size pieces. In a large bowl, toss them with Dill Olive Oil and Peach White Balsamic, salt and pepper. Add in softened beets and stir.

Preheat barbecue to 400F. Prepare foil grilling pan by drizzling with small amount of Dill Olive Oil to prevent sticking. Add in vegetables to form an even layer. Bake vegetables in barbecue approxmiately 15-20 minutes, stirring once or twice to prevent sticking. Oil the grill and barbecue meat to desired doneness, turning once.

Notes: Serve with a baked potato with a dollop of yogurt or sour cream garnished with fresh dill.

Submitted by: Virginia McDonald

Pork Skewers with Grilled Pineapple and Veggies
  • Skewers:

  • 1 1/2 lbs. pork roast or loin

  • 2 Tbsp. Garlic Olive Oil

  • 1 Tbsp. Red Apple Balsamic Vinegar

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • salt and pepper

  • 12 wooden skewers, soaked for 30 min

  • Pineapple and Veggies:

  • 6 slices fresh or canned pineapple rings

  • 1 green pepper

  • 1 1/2 c. mushrooms

  • 1/2 onion

  • 1 Tbsp. Garlic Olive Oil

  • 1/2 Tbsp. Red Apple Balsamic Vinegar

  • Glaze:

  • 1/2 c. Red Apple Balsamic Vinegar

  • 2 Tbsp. soy sauce

  • 1 Tbsp. maple syrup or brown sugar, optional

  • 1/2 tsp. garlic powder


Place wooden skewers into long pan filled with water to soak for 30 minutes. Cut pork into 1 ½ inch wide strips and place into large bowl. Add Garlic Olive Oil, Red Apple Balsamic, garlic powder, and onion powder. Season with salt and pepper and toss to coat evenly. Place in fridge to marinate. Can do this the night before, or just for duration of preparing the rest of the ingredients works fine.

Leave pineapple rings whole to grill separately if desired, or chop into large pieces to grill with vegetables. Chop green pepper, mushrooms (if large enough to need it), and onion into large uniform pieces. Place in bowl and toss with Garlic Olive Oil and Red Apple Balsamic. Prepare foil grilling pan, or foil pieces folded up around the edges, by drizzling with olive oil to prevent veggies from sticking.

For the glaze, heat the Red Apple Balsamic, soy sauce, maple syrup, and garlic powder in a saucepan over med heat until it begins to simmer. Reduce heat and simmer until reduced by half or the sauce starts to coat a spoon when stirred. Glaze should still be runny, not thickened too much to the point of sticking like candy. Takes approx. 10 minutes. Remove from heat and transfer to a small bowl for bringing to the grill.

Preheat your barbecue to 350F. While barbecue is heating up, thread pork onto wooden skewers to make an even layer of meat on each stick. Transfer veggies and chopped fruit to foil pan. Place foil pan on one side of barbecue and allow to cook until half done (approximately. 8 minutes.). Stir veggies and fruit to make sure they are not sticking. Oil one side of grill and place meat skewers on oiled barbecue grill. If grilling pineapple rings separately, place them onto the oiled side of the grill as well. Meat and pineapple will take approximately 8-10 minutes. to cook, turning once half way.

Check all food for desired doneness. Brush meat (and pineapple rings if desired) with glaze and allow to just heat through. Transfer all food to serving dishes.

Notes: Marinate the pineapple ahead of time if grilling to produce even more flavour! Just add pineapple, Garlic Olive Oil and Red Apple Balsamic to a Ziploc bag and marinate overnight, or even just 30 min. before grilling. Serve this meal on a romaine lettuce leaf for a light meal. Alternatively, a rice pilaf would round this meal out nicely. Enjoy!

Submitted by: Sara Dacombe

Raspberry Fruit Leather
  • 5 c. applesauce, divided

  • 1/4 c. Raspberry Balsamic Vinegar


For this recipe, you will need two large baking sheets lined with silicone mats to prevent the apple mixture from sticking. You can use parchment paper, but the silicone mats are even easier.

Pour applesauce into large bowl and stir in Raspberry Balsamic to combine. Pour half of mixture into each baking sheet and smooth it evenly as best you can. Depending on the size of your baking sheet and preferred thickness of your fruit leather, hold back some mixture or add some more applesauce to achieve desired thickness. Bake at 170F for 6-8 hours. Mixture should be fully set, not wet anywhere, and outer edges slightly hardened. Remove from oven. Allow to cool slightly. While still slightly warm, transfer fruit to parchment paper. As the mixture cools, if it becomes too brittle, just apply a scant amount of warm water with your fingertips to rehydrate and soften it again slightly. Use sharp kitchen scissors or a pizza cutter to cut fruit into 2-inch strips.

Note: Try any flavour of Balsamic you want to have fun with this healthy snack!

Submitted by: Sara Dacombe

Chicken Fajitas
  • 2 chicken breasts

  • 1 red pepper

  • 1 green pepper

  • 1 yellow pepper

  • 1/2 onion

  • 1/3 c. cooked black beans

  • 1/4 c. corn

  • 1 Tbsp. Lime Olive Oil

  • 1 Tbsp. Mango White Balsamic Vinegar

  • 1 tsp. cumin

  • 1/2 tsp. Red Cayenne Olive Oil

  • 1/2 tsp. oregano

  • 4 whole grain tortillas

  • salt and pepper

  • fresh cilantro


Chop meat and vegetables into strips. In a frying pan, heat Lime and Red Cayenne Olive Oils on med-high heat. Add chicken strips and sauté until mostly cooked. Add vegetables, Mango White Balsamic, and spices and sauté until chicken is fully cooked and vegetables are desired doneness. Add black beans and corn and heat through. Serve rolled up in tortillas with fresh cilantro sprinkled inside just before rolling.

Submitted by: Sara Dacombe

Garlic Roasted Baby Potatoes
tested in Winkler's first cooking class
  • 2 lb. bag baby potatoes

  • 1 Tbsp. Garlic Oil

  • 1 Tbsp. Smashed Peppercorn Sea Salt


Pre-heat oven to 350 F. Boil potatoes for 5 - 7 minutes then strain in colander. In a mixing bowl add Garlic Oil and potatoes.and mix to coat well. Place potatoes on a baking sheet and sprinkle with the Smashed Peppersorn Sea Salt. Bake for 15 minutes or until tender.

Kickin Shaken Baken Chicken
tested in Winkler's first cooking class
  • Chicken pieces

  • 2 Tbsp. Kickin' Chicken Rub (seperated)

  • 2 Tbsp. Sesame Oil

  • 1 c. flour


Wash chicken. In a mixing bowl add sesame oil and 1 Tbsp. Kickin' Chicken Rub. Mix well. Add chicken to the mixture and make sure all pieces are well coated with mixture. Put in refrigerator for 1 1/2 hours. Preheat oven to 350 F. In a plastic bag, combine 1 c. flour with 1 Tbsp. Kickin' Chicken Rub and place pieces of chicken in the bag one piece at a time. Shake well to coat evenly. Take chicken out of bag, shake off excess flour and place on baking sheet. Place chicken in oven and bake till done. boneless chicken cooks faster than bone in chicken

Coconut Balsamic Prawns
tested in Winkler's first cooking class
  • 16 - 20 prawns
  • 1 Tbsp. Garlic Oil
  • 2 Tbsp. Lemon Olive Oil
  • 1/4 c. toasted coconut
  • 3 Tbsp. Coconut Balsamic Vinegar
  • salt
Peel and de-vein prawns then rinse under cold water. Add Garlic Olive Oil, Lemon Olive Oil, and Coconut Balsamic, add pinch of salt and whisk together for 2 minutes. Add prawns to mixture and toss till evenly coated with seasoning. Put in refrigerator for 1 hour. Saute' prawns in lemon and garlic olive oil in a frying pan for 3 - 4 minutes and flip to the other side, continue to saute' until done. Sprinkle with toasted coconut.
Maple Mushrooms
tested in Winkler's first cooking class
  • whole mushrooms - medium size

  • 1 Tbsp. Maple Balsamic

  • 1/2 tsp. Butter Olive Oil

  • 1 Tbsp. Garlic Olive Oil

Wash and quarter mushrooms. In a mixing bowl add Butter Olive Oil, Garlic Olive Oil and Maple Balsamic, mix together. Add cut up mushrooms to the mixture. Wrap and place in cooler at least 20 minutes. Ready to serve as an appetizer or as a side.
Quick Skillet Asparagus

serves four - six

  • 4 tsp. Extra Virgin Olive Oil

  • 1 lb. medium asparagus spears, trimmed

  • 1/2 tsp. grated lemon rind

  • 1 tsp. White Lemon Balsamic Vinegar

  • 1/4 tsp. salt


Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan, cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, Lemon Balsamic and salt tossing to coat. May substitute any flavored oil such as Basil, Chipotle, Herbes de Provence or Tuscan. May also substitute, Black Current, Honey Ginger, Peach, Tangerine or Traditional Balsamic for the White Lemon Balsamic

Raspberry Balsamic Fudge
  • 1 can sweetened condensed milk (not evaporated milk)

  • 2 tsp. cinnamon

  • 1 tsp. pure vanilla extract

  • 3 Tbsp. Raspberry Balsamic Vinegar

  • 3 Tbsp. softened butter

  • 2 1/2 c. semi-sweet chocolate chips

  • sea salt for topping (Fleur de Sel is very nice)


Prepare an 8" x 8" baking pan by spraying with cooking spray and line with waxed paper (leave approximately 4" of extra waxed paper on each side for ease of removal. Mix together the first four ingredients in a microwavable bowl. Add the butter and chocolate chips and stir well. Microwave on high for 1 minute and stir well. Microwave for another minute, stirring after 30 seconds. Remove and stir to fully incorporate (it should be completely melted) Spread fudge into prepared baking pan. Evenly sprinkle with sea salt. Place in refrigerator for at least 2 hrs. until set. Remove fudge from pan by puling up on the waxed paper. Cut into pieces and serve. also wonderful with Blueberry, Blackberry Ginger, Dark Cherry, Strawberry, Pomegranate, or Tangerine Balsamic