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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!

Raspberry Swirl Cheesecake
Tested in Salads and Desserts Cooking Class
  • 1 c. whole fresh raspberries

  • 1 Tbsp. Raspberry Balsamic Vinegar

  • 2 eggs

  • 1/4 c. granulated sugar

  • 1 Tbsp. Lemon Olive Oil

  • 1 c. cream cheese

  • 12 round vanilla wafer cookies


Preheat oven to 350˚F. Line a muffin tin with cupcake papers.

In a small saucepan over medium heat mash the raspberries slightly with a wooden spoons. Add the balsamic and mix well. Bring to a boil, remove from heat and let cool.

In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition to form a creamy smooth mixture.

In the bottom of the muffin tins place one wafer cookie. Spoon cream cheese mixture on top to fill the paper case halfway. Add two tablespoons of the raspberry mixture on top and then top it with more of the cream cheese mixture (the cupcake papers should be 2/3 full).

Using a toothpick, swirl the raspberry mixture into the cheesecake, starting in the centre and working your way out in a spiral motion.

Bake for 12 minutes until puffed and the edges are slightly golden. Let cool completely in the pan before enjoying.

Three Bean Salad
Tested in Salads and Desserts Cooking Class
  • 1 1/2 c. canned chick peas, rinsed and drained

  • 1 c. canned red kidney beans, rinsed and drained

  • 1 c. snapped green beans, cooked

  • 1 Tbsp. chopped chives

  • 1 Tbsp. chopped parsley

  • 1/4 c. Garlic Olive Oil

  • 1/4 c. Sicilian Lemon White Balsamic Vinegar


Toss chick peas and kidney beans in a large bowl with the green beans. Sprinkle with the fresh herbs.

In a small bowl, whisk together the olive oil and balsamic. Drizzle the dressing over the salad and toss. Let it sit covered in a fridge for at least 1 hour before serving so the flavours develop.

Springtime Strawberry Spinach Salad
Tested in Salads and Desserts Cooking Class
  • 1/2. c. Chevre Goat Cheese (or your choice of a soft cheese)

  • 1 pint strawberries

  • 2 Tbsp. Traditional or Strawberry Balsamic Vinegar

  • 2 Tbsp. Basil or Blood Orange Olive Oil

  • 10-15 spinach leaves, stems removed

  • salt and pepper


In a large bowl, toss the goat cheese with the strawberries. Drizzle with balsamic and olive oil. Serve on top of spinach leaves. Season with salt and pepper, if desired.

Chocolate Covered Strawberries
Tested in Salads and Desserts Cooking Class
  • 1 pint strawberries

  • 1 Tbsp. Strawberry Balsamic Vinegar

  • 1 Tbsp. Raspberry Balsamic Vinegar

  • 1 Tbsp. Chocolate Balsamic Vinegar

  • 1/2 tsp. Espresso Balsamic Vinegar

  • 2 c. chocolate

  • 1/4 c. Espresso Balsamic Vinegar


In a large bowl, add all balsamic vinegars (except the 1/4 cup Espresso) with washed strawberries. Let stand covered in the fridge for 1 1/2 hours. Drain and dry the strawberries.

To melt the chocolate: use a double boiler with an inch of water in the bottom. Bring to a simmer. Add chocolate to the double boiler and let it melt, stirring occasionally, until there are no lumps.

Hold the stem and dip the strawberries one at a time into the chocolate. Lift the strawberry out completely and shake off excess chocolate. Put strawberries on a plate or cookies sheet and cool in the fridge until the chocolate has hardened.

For the Reduction:
In a saucepan heat 1/4 cup Espresso Balsamic on medium-high. Stir continuously to prevent burning. When the balsamic is thick enough to coat the back of a spoon it is finished. Let cool completely and then drizzle over chocolate covered strawberries.

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