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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

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

Greek Chicken and Orzo
Tested in Greek cooking class
Ingredients:
  • 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

Instructions:

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
Ingredients:
  • 2 c. seeded watermelon

  • 1 c. fresh or frozen raspberries

  • 4-6 ice cubes

  • 1/2 banana

  • 1 Tbsp. Raspberry Balsamic

Instructions:

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

Ingredients:
  • 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

Instructions:

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
Ingredients:
  • 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

Instructions:

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

Olive Tapenade Sandwich Mix
tested in Finger Foods cooking class
Ingredients:
  • 1 c. chopped olives (mixed Garlic stuffed and Piquillo stuffed)

  • Extra Virgin Olive Oil (try Cobrancosa or Hojiblanca)

  • Provolone slices

  • crustless bread

Instructions:

Put drained olives in food processor, add extra virgin olive oil and chop until however fine you like it. To make sandwich, get bread, top with slice of Provolone, olive paste and another slice of bread. Cut into shapes.

Peach Glazed Cocktail Meatballs
tested in Finger Foods cooking class
Ingredients:
  • 1 lb. ground pork
  • 1 egg
  • 1/2 c. soft bread crumbs
  • 1/4 c. minced onion
  • 1 tsp. Roasted Garlic Sea Salt
  • 3 Tbsp. White Wine Herb Mustard
  • 2 tsp. Oregano White Balsamic
  • 1 1/2 tsp. Fennel Olive Oil
  • 3/4 tsp. Basil Olive Oil
  • 3/4 tsp. Smashed Black Peppercorns
  • 1/4 c. Peach Balsamic for glazing
Instructions:
Preheat oven to 350*F. Place all ingredients in a large bowl and mix lightly, but thoroughly with hands. Form mixture into 36 mini meatballs. Place on a cookie sheet and bake for about 15 - 20 minutes or until cooked through. Toss in a Peach Balsamic glaze.
Apple Fennel Shortcake
tested in Finger Foods cooking class
Ingredients:
  • 8 oz cream cheese, softened

  • 3 Tbsp. whipping cream

  • 3 Tbsp. Fennel Olive Oil

  • 2 tsp. Walnut Oil to drizzle

  • 1/4 tsp. salt

  • 1 tsp. Dark Chocolate Balsamic Vinegar

  • 8 slices pound cake

  • 1 Granny Smith apple, core and slice with mandolin

Instructions:

Mix together cream cheese, whipping cream and Fennel Olive Oil. Cut pound cake into 1/4" slices (or desired thickness). Mix Walnut Oil and chocolate balsamic. Pipe cream cheese mixture on to pound cake, top with apple slice, drizzle with walnut oil and chocolate balsamic mixture. Drizzle with more fennel olive oil if needed.

Mini BLTs
tested in Finger Foods cooking class
Ingredients:
  • 2 3/4 c. flour

  • 2 Tbsp. sugar

  • 4 tsp. baking powder

  • 1 tsp. Smashed Peppercorns Sea Salt

  • 1 tsp. baking soda

  • 3/4 c. Basil Olive Oil

  • 1 c. buttermilk

  • cherry tomatoes

  • 12 oz. thick cut bacon, cooked and blotted on paper towels

  • 1 small bunch arugula

Instructions:

Preheat oven to 375*F. In a large bowl combine dry ingredients, drizzle in Basil Olive Oil and buttermilk. On a floured surface, roll dough to a 1/2 inch thickness. Using a 1-2 inch round cutter, cut out biscuits. Bake on a baking sheet until golden, about 15 minutes. Split biscuits, layer each with with mayo, a slice of cherry tomato, 2 inch piece of bacon, and arugula.

Avocado and Tuna Tapas
tested in Finger Foods cooking class
Ingredients:
  • 1 - 12oz. can solid white tuna packed in water, drained

  • 1 Tbsp. Mayonnaise

  • 3 green onions, thinly sliced, plus extra for garnish

  • 1/2 red bell pepper, chopped

  • 1/2 tsp. Lemon White Balsamic Vinegar

  • black pepper to taste

  • 1 pinch Roasted Garlic Sea Salt

  • 2 ripe avocados, halved and pitted

  • Drizzle of Dill Olive Oil

Instructions:

Stir together tuna, mayonnaise, green onions, red pepper, and Lemon White Balsamic in a bowl. Season with pepper and garlic sea salt, then pack avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Lemon-Caper Parmesan Potato Salad Bites
tested in Finger Foods cooking class
Ingredients:
  • 12 small red potatoes, halved

  • 2 tsp. Butter Olive Oil

  • 1/2 c. sour cream

  • 2 Tbsp. minced fresh chives, divided

  • 2 Tbsp. Dill Olive Oil

  • 2 Tbsp. finely chopped drained capers

  • 1 1/2 tsp. Lemon White Balsamic Vinegar

  • 1/2 tsp. Roasted Garlic Sea Salt

  • 1/2 tsp. freshly ground black pepper

  • 2 Tbsp. grated Parmesan cheese

Instructions:

Preheat oven to 450* F. Combine potatoes and Butter Olive Oil, toss to coat. Arrange potatoes, cut side down, in a single layer on a parchment paper lined baking sheet. Bake for about 20 minutes. Turn potaoes and bake another 10 minutes. Remove and cool for 20 minutes. Preheat broiler to high. Using a paring knife, carefully cut a circle in the cut side of the potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream,1 Tbsp. chives and the next 5 ingredients. Evenly fill the potato shells with filling, sprinkle with cheese and remaining chives. Broil potatoes for 2 minutes or until cheese is lightly browned.

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