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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!

Honey Mustard Ham and Egg Wrap
Ingredients:
  • 2 whole wheat wraps

  • 2 eggs

  • 1 tsp. water

  • 1 tsp. minced shallots or onions

  • 1/2 tsp. Butter Olive Oil

  • 3 Tbsp. plain Greek yogurt, divided

  • 1/2 tsp. mustard

  • 2 tsp. Wild Fernleaf Dill Olive Oil

  • 2 tsp. Serrano Honey Vinegar

  • salt and pepper to taste

Instructions:

For dressing: whisk together Dill Olive Oil, Serrano Honey Vinegar, 1 tablespoon Greek yogurt, 1/4 teaspoon mustard, salt and pepper in a small bowl.
For eggs:/em> crack 2 eggs into a bowl, add 1 teaspoon water and teaspoon mustard and whisk until foamy. Season with salt and pepper. Heat 1/2 teaspoon Butter Olive Oil on medium in a non-stick pan. Add shallots and cook through. Add egg mixture. With rubber spatula, continually stir eggs up off the bottom of the pan as they begin to cook and set. Cook approximately 3 minutes until eggs are almost cooked through, but not quite all the way set. Add Greek yogurt and stir through eggs until dish is hot and cooked through. Spoon egg mixture into wraps. Top with Havarti or white cheddar, one slice ham, and a handful of greens. Top with Honey Mustard dressing. Wrap up tightly. Top with fresh dill or parsley and enjoy!

Submitted by: Sara Dacombe

Smoked Bacon Wrapped Onion Rings with Spicy Mayo
Tested in Bacon cooking class
Ingredients:
  • 1 pack bacon

  • 4-5 sweet onions

  • Harissa Olive Oil

  • 2 Tbsp. black pepper

    • For the Spicy Mayo:

  • 3 Tbsp. mayo

  • 1 Tbsp. Hot to Trot Rub

  • 1 tsp. lemon/lime juice

  • 1/4 tsp. Chipotle Olive Oil

Instructions:

Cut onion into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with homemade Harissa Olive Oil. Wrap each onion ring with bacon and secure with skewer or toothpick. Heavily cover the onion rings with pepper and grill until bacon is crispy or fry in a frying pan.

For the Spicy Mayo:
In bowl, combine all ingredients until smooth. Use as a dip or spread for your favorite dishes.

Chicken Mushroom Bites wrapped in Bacon
Tested in Bacon cooking class
Ingredients:
  • 2 boneless chicken breasts, cubed

  • 6 button mushrooms

  • 2 Tbsp. Metro Chef Basil Chicken Rub

  • 1 Tbsp. Garlic Olive Oil

  • 3 strips of bacon

  • 2 Tbsp. Neapolitan Herb Balsamic Vinegar

  • 1 c. cream

Instructions:

Place chicken and mushrooms into air tight container. Add Basil Chicken rub and Garlic Olive Oil. Mix together and marinate for 2-4 hours. Place chicken and mushrooms onto skewer and wrap with bacon. Bake at 350˚F for 10 minutes, or until done. Reduce cream and Neapolitan Herb balsamic by half. Drizzle over the cooked skewers.

Ooey-Gooey Bacon Tarts
Tested in Bacon cooking class
Ingredients:
  • 18 tart shells, frozen

  • 2 Tbsp. Butternut Squash Seed Oil

  • 1 c. lightly packed dark brown sugar

  • 1/4 c. Black Currant Balsamic Vinegar

  • 2 eggs, beaten

  • 1 tsp. Vanilla Balsamic Vinegar

  • 3/4 c. chopped pecans

  • 6 slices bacon, diced, cooked, and drained

  • Salted Caramel Chocolate Sea Salt

Instructions:

Preheat oven to 350˚F. Place frozen tart shells on a baking sheet. In a large bowl, combine Butter Olive Oil and brown sugar. Add Black Current Balsamic Vinegar, eggs, Vanilla Balsamic Vinegar, pecans, and bacon. Mix well.

Divide mixture evenly between 18 tart shells. Bake 20-25 minutes or until pastry is golden brown and filling is set. Remove to wire rack. Cool slightly. Serve warm with a scoop of ice cream or a sprinkle of Salted Caramel Chocolate Sea Salt (or both!)

Baked Apple and Bacon Pancake
Tested in Bacon cooking class
Ingredients:
  • 4 tart apples, peeled, cored, and thinly sliced

  • 1/3 c. dark brown sugar

  • 1 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • 2 Tbsp. Butter Olive Oil

  • 3 lg. eggs

  • 1 c. milk

  • 1/2 c. each all-purpose flour and whole wheat flour

  • 2 Tbsp. sugar

  • 1 tsp. Vanilla Balsamic Vinegar

  • 1/2 tsp. salt

  • 6 slices bacon, cooked, drained and torn into small pieces

  • Smoked Applewood sea salt

  • Maple Balsamic Vinegar for drizzling

Instructions:

Preheat oven to 425˚F. In a large bowl, combine apple slices, sugar, cinnamon and nutmeg; toss gently to coat. Set aside. In a 10-inch oven-proof skillet or cast iron pan, over medium heat, heat Butter Olive Oil; swirl to coat bottom and sides of pan. Arrange seasoned apple slices over bottom of pan. Sprinkle with bacon pieces.

In a small bowl, whisk together eggs and milk. Add flours, sugar, Vanilla Balsamic Vinegar, and salt; whisk until batter is smooth. Pour batter evenly over apples and bacon. Place in oven and bake, uncovered, 20-25 minutes. Remove from oven. Slide pancake onto serving platter and slice into wedges. Serve immediately drizzled with Maple Balsamic Vinegar.

Smoked Salmon Cream Cheese
served at Customer Appreciation Days
Ingredients:
  • 2 - 8 oz. packages cream cheese, softened

  • 12 oz. smoked salmon, chopped

  • 3 dashes Worcestershire sauce

  • 3 drops Harissa Olive Oil (may adjust to taste)

  • 1 tsp. Dill Olive Oil

  • Saltwest Lemon Dill Infused Sea Salt

  • 1 tsp. Saltwest Roasted Garlic & Onion Infused Sea Salt

Instructions:

In a medium sized bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, Harissa Olive Oil, Dill Olive Oil and sea salts. Mix well. Serve on crostinis, cucumber slices, crackers etc.

Bacon Chicken Potato Casserole

Serves 8

Ingredients:
  • 2 lbs. bone-in chicken thighs (or breasts)

  • 8 potatoes, cut into wedges

  • 1 c. crispy bacon, crumbled

  • 1/3 c. Cayenne and Garlic Oil (mix the two together to equal 1/3 c.)

  • 2 Tbsp. onion powder

  • 1 Tbsp. paprika

  • salt and freshly ground pepper, to taste

Instructions:

Preheat oven to 400˚F and lightly grease a baking dish with non-stick spray.

Place potatoes (in an even layer) in baking dish and season with salt and pepper.

Season both sides of chicken pieces generously with salt and pepper and set aside.

In a small bowl, whisk together onion powder and paprika. Take each piece of chicken and dredge it in the spice mixture.

Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat and brown chicken on both sides. Transfer to baking dish and rest chicken on top of potatoes.

Whisk the remaining oil into the spice mixture and mix until smooth. Then drizzle over browned chicken and potatoes. Top with crumbled bacon. Place the baking dish in the oven and bake for 30-35 minutes, or until chicken is completely cooked through and potatoes are tender. Remove from oven and let rest for 5 minutes before serving.

Note: Feel free to use different combinations of oils. For a less spicy version, try Chipotle mixed with Garlic oil. For a more savoury version try Wild Mushroom and Sage mixed with Garlic Oil. Or go simple with a plain Extra Virgin Olive Oil. The choices are endless!

Coffee & Mustard Lamb Skewers
Ingredients:
  • Marinade:

  • 1 c. (250 ml) strong coffee, cooled

  • 1/4 c. (60 ml) Extra Virgin olive oil (try Coratina or another medium variety)

  • 1/4 c. (60 ml) Dijon mustard

  • 2 Tbsp. (30 ml) honey

  • 2 cloves garlic, finely chopped

  • 2 Tbsp. (30ml) Espresso Balsamic Vinegar

  • Skewers:

  • 1 1/2 lb (675 g) lamb cubes (from the leg of lamb)

  • 24 small white button mushrooms

  • 1 onion, diced 


  • Salt and pepper

  • 8 wooden skewers, soaked in water for 30 minutes

Instructions:

In a glass dish or in a large sealable bag, combine all the ingredients. Add the meat, mushrooms, and onion. Coat thoroughly. Close and refrigerate for at least 8 hours. Preheat the grill or a skillet over high temperature. Lightly oil. Thread the meat onto the skewers alternately with the mushrooms and onion. Season with salt and pepper. Grill the skewers for about 3 to 4 minutes per side for medium rare or until the desired doneness. Brush with the marinade while cooking. Serve over couscous and with roasted red bell peppers.

Lamb Skewers with Bacon & Dates
Ingredients:
  • Marinade:

  • 3 Tbsp. (45 ml) sour cream

  • 3 Tbsp. (45 ml) orange juice

  • 2 cloves garlic, finely chopped 


  • 1 Tbsp. (15 ml) honey

  • 1 Tbsp. (15 ml) Harissa Olive oil

  • 1 Tbsp. (15 ml) chopped fresh ginger

  • 1 tsp. (5 ml) curry powder

  • Salt and pepper

  • Lamb Skewers

  • 1 lb (454 g) lamb, cut into 12 cubes (leg or shoulder meat)

  • 8 large Medjool dates, pitted 


  • 4 slices bacon, cut in half or 8 slices prosciutto 


  • 1 onion, cut into 12 cubes 


  • 1 red bell pepper, seeded and cut into 12 cubes

  • 1 lemon, cut into 8 cubes

  • Salt and pepper 


  • 4 long wooden skewers, soaked in water for 30 minutes, or metal skewers

Instructions:

Marinade:
In a dish or a sealable bag, combine all the ingredients. Add the lamb. Cover the dish or seal the bag. Refrigerate for 4 hours or overnight. 


Lamb Skewers: Preheat the grill, setting the burners to medium. Oil the grate. Roll each date in bacon. Set aside. Thread the meat onto the skewers alternately with the dates, vegetables and lemon. Grill the skewers for about 4 minutes on each side, to the desired doneness. Careful while grilling, this marinade burns easily. Serve the skewers over couscous and serve with sour cream, if desired.

Moroccan Pomegranate and Roasted Vegetable Salad
tested in Moroccan cooking class
Ingredients:
  • 2 sm. sweet potatoes, cut into chunks

  • 2 red onions, cut into wedges

  • 1 lg. parsnip, peeled and chopped into chunks

  • 2 lg. carrots, peeled and chopped into chunks

  • 1 Tbsp. Metro Chef Curry Rub

  • 1 Tbsp. Blood Orange Olive Oil

  • ½ bag (approx. 200g) baby spinach

  • 1 pomegranate, seeded

  • ¼ c. light feta cheese, crumbled

  • 4 Tbsp. Cinnamon Pear Balsamic Vinegar

Instructions:

Heat oven to 200C, line a large baking tray with baking parchment. In a large bowl, toss together all the vegetables with the curry rub, Blood Orange Olive Oil, salt and pepper. Arrange in a single layer on the baking tray, roast, turning once, for 40 minutes until tender and starting to char. Once cooked, allow to cool for 10 minutes, then toss with the spinach leaves, pomegranate seeds, feta, and Cinnamon Pear Balsamic Vinegar.

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