Recipes — Butter Olive Oil

Cranberry Apple Pie

Cranberry Apple Pie

Cranberry Apple Pie - A versatile fruit pie that can be flavoured with any of your favourite fruit balsamics. For fall or winter, these classic comfort fruits of cranberry and apple are sure to hit the spot. Featuring the Cranberry Pear White Balsamic and Cinnamon Pear Balsamic, along with a crust recipe using the Butter Olive Oil, this pie is perfect.

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Lemony Kale Caesar Salad with Spicy Croutons

Lemony Kale Caesar Salad with Spicy Croutons

Lemony Kale Caesar Salad with Spicy Croutons - You may never go back to a cream-based Caesar Salad dressing after trying this amazing vinaigrette featuring Sicilian Lemon White Balsamic, a creamy Extra Virgin Olive Oil and SMAK DAB White Wine Herb. Tested in the BBQ Cooking Class.

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Bacon Jam Crostini

Bacon Jam Crostini

Bacon Jam Crostini - A smash hit for appetizers, lunch, or breakfast (WHY NOT?). This jam goes surprisingly well with any spread (pun intended). Tested in our Taste of Birch Cooking Class.

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Chocolate Hazelnut Stuffed French Toast

Chocolate Hazelnut Stuffed French Toast

Chocolate Hazelnut Stuffed French Toast - Brunch will surely be a happy occasion with this on the menu. Featuring Butter and Blood Orange Olive Oils and Coconut White Balsamic.

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Duchesse Potatoes

Duchesse Potatoes

Duchesse Potatoes - These super smooth potatoes have a perfectly crisped outer layer that makes them irresistible. Featuring our Garlic and Butter Olive Oils. Tested in The Beautiful Potato Cooking Class.

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Raffald (Mac & Cheese)

Raffald (Mac & Cheese)

Raffald (Mac & Cheese) - Raffald is the hundreds of years old name for macaroni and cheese, a recipe recorded by Elizabeth Raffald, a cookery writer from 1769. And is there anything better than mac & cheese? Not much when it's home-made. Creamy and cheesy, it's delicious! Uses our Butter Olive Oil.

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Creole Shrimp

Creole Shrimp

Butter and Garlic compliment the sweet heat and acidity of this Louisiana-inspired recipe. Tested in our Louisiana Cooking Class. Features our Butter and Garlic Olive Oils, as well as Cayenne Olive Oil for a touch of the signature heat of the south! Then the Chocolate Balsamic comes in for an unexpected depth of flavour!

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Momma K’s Apple Crisp

Momma K’s Apple Crisp

Ingredients:Filling: 10-12 apples, peeled, cored, and sliced2 Tbsp. Vanilla Balsamic Vinegar1 Tbsp. cornstarch 1 tsp. cinnamon½ tsp. sea salt Crisp Topping: 3/4 c. flour 3/4 c. quick cook oats3/4 c. dark brown sugar1/2 c. Butter Olive Oil Instructions: Place cut apples into a large bowl and toss Vanilla Balsamic to coat. Sprinkle cornstarch, cinnamon, and salt over and stir. Place apple mixture in a 9x13 pan or 2L baking dish. Preheat oven to 375F. Combine Dry ingredients in a medium bowl. Add Butter Olive Oil and stir with a fork or pastry blender. Top apples with crisp topping and pat...

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Hollandaise Sauce

Hollandaise Sauce

Hollandaise Sauce - By eliminating the butter by using all natural, plant-based Butter Olive Oil, you can practically eliminate the saturated fat from the sauce without sacrificing flavour. Feel free to enjoy Hollandaise Sauce again and not just with Eggs Benedict!

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Glazed Beets

Glazed Beets

Ingredients: 1 lb. cooked beets1 Tbsp. Butter Olive Oil1 Tbsp. honeyCinnamon Pear Balsamicsalt and pepper, to taste Instructions: Cook beets with salt in the water. Cool and peel. These can be cooked the day before. Dice beets, and put into frying pan. Add 1 tablespoon Butter Olive Oil and 1 tablespoon honey. Melt and stir together; add beets and salt and pepper to taste. Fry until well heated and glazed. Then put in serving dish and drizzle with Cinnamon Pear Balsamic. Submitted by Irma Friesen

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Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

Ingredients:12 oz. pasta of your choice 4 Tbsp. Butter Olive Oil1/2 large onion, finely diced3 cloves garlic, minced1 jar (15.5oz.) Roasted Red Peppers, drained and roughly chopped1 c. vegetable or chicken broth1/2 tsp. salt, more to tastefreshly ground black pepper1/2 c. heavy cream (more to taste)1/2 c. Parmesan shavings (more for serving)Finely minced parsleyTuscan Herb Olive Oil Instructions: Cook pasta in salted water according to package directions. Drizzle 2 tablespoons butter olive oil in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped...

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Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Ingredients:2 lb. ground beef3 Tbsp. Garlic Olive Oil1 lg. onion, chopped5 green peppers, chopped3 Tbsp. Butter Olive Oil6 cans Campbell’s Tomato soup plus 5 cans water1 can beef broth plus 1 can water2 tsp. brown sugar2 small cans tomato sauce3/4 c. uncooked white rice (or cook rice ahead of time, then stir into soup to serve) Instructions: Brown ground beef in Garlic Oil, then simmer with onion and green peppers until cooked. Add rest of ingredients and bring to a simmer. Continue to simmer until rice is cooked through, or follow suggestion above.

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Wild Dill Beet Borscht

Wild Dill Beet Borscht

Ingredients:11 c. water6 medium beets, washed3 large potatoes4 large carrots1 large onion4 Tbsp. Butter Olive Oil4 Tbsp. Dill Olive Oil5 c. chicken stock/broth1/2 head cabbage, thinly chopped3 bay leafs1/2 c. ketchup1 1/2 Tbsp. chopped dill4 Tbsp. Sicilian Lemon White Balsamic Vinegar1/2 tsp. fresh ground pepper1/2 tsp. Fleur de Sel French Sea Salt Instructions: Fill soup pot with 11c water; add beets; cover & boil about 1 hour. Remove beets from water and peel/dice once cooled. Keep the water! While beets are boiling, wash, peel, and grate potatoes, carrots, and onions. Fry on med-low heat for 15-20 minutes in Butter and...

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Grilled Steak Salad with Roasted Beets in a Honey Balsamic Glaze

Grilled Steak Salad with Roasted Beets in a Honey Balsamic Glaze

Ingredients:Steak Salad:1 lb. grilling steak (such as tenderloin or strip loin)3 c. baby spinach3 c. baby arugula2 c. shredded carrot6 lg. button mushroomsJust a Pinch Smoked Pepper, to taste2 Tbsp. Blood Orange Olive Oil2 Tbsp. freshly squeezed lemon juice1/2 tsp. Worcestershire sauce1/2 tsp. grainy Dijon mustard2 tsp. Butter Olive Oil1/4 tsp. coarse sea salt, or to tasteRoasted Beets:2 lg. beets, trimmed and peeled2 Tbsp. Blood Orange Olive Oil2 Tbsp. Honey-Ginger White Balsamic Vinegar2 tsp. honey1/8 tsp. coarse sea salt, or to taste Instructions: For the Beets: Slice peeled and washed beets in half lengthwise; cut into 1/4 inch slices. Place...

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Caramelized Balsamic Red Onion Soup with Cheese-topped Croutons

Caramelized Balsamic Red Onion Soup with Cheese-topped Croutons

Ingredients: 1/4 c. Butter Olive Oil 6 lg. red onions, thinly sliced 2 tsp. salt 1/4 c. Oregano Balsamic Vinegar 2 Tbsp. soy sauce Smak Dab 2 Tbsp. Honey Horseradish Mustard 6 c. water 1/8 tsp. freshly ground black pepper 6 slices French bread 3/4 c. grated parmesan cheese Instructions: Heat a large pot over medium heat for one minute. Add the Butter Olive Oil to a pan; add the sliced onions, and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown. Add the Oregano Balsamic, soy sauce, and mustard, stir well, and...

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