Recipes — Oregano White Balsamic

Lemon Roasted Potatoes

Lemon Roasted Potatoes

Lemon Roasted Potatoes - Give your potatoes a treat! No leftovers with this recipe! With just the right amount of lemony tang, it features a nicely balanced flavor profile. Featuring our Dill and Lemon Olive Oils, along with our Oregano White Balsamic.

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Salsa Bruschetta

Salsa Bruschetta

Salsa Bruschetta - Is it salsa? Is it bruschetta? Who knows, but the beautiful subtle heat of the green chilies is complemented by the Cilantro & Red Onion Olive Oil, Traditional Balsamic, and Oregano White Balsamic. Spread on crostinis or over grilled chicken breast or fish.

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Balsamic Vinegar Potato Salad

Balsamic Vinegar Potato Salad

Ingredients:10 medium red potatoes, diced1 small onion, chopped1/2 c. diced roasted red peppers1 - 4 oz. can sliced black olives, drained1 - 10 oz. can quartered artichoke hearts, drained1/2 c. Oregano White Balsamic 3 tsp. Basil Olive Oil1/2 tsp. mustard powder2 Tbsp. chopped fresh parsley Instructions: Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive...

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Lemon Oregano Grilled Potato Salad

Lemon Oregano Grilled Potato Salad

Ingredients:2 lb. red or white new potatoes5 lean bacon slices1/4 c. Lemon Olive Oil3 Tbsp. Oregano Balsamic Vinegar2 tsp. Dijon mustard2 Tbsp. chopped dill pickle1 c. chopped red bell pepper1 small red onion, thinly sliced1/3 c. chopped fresh flat-leaf parsley (optional)salt and freshly ground pepper, to taste Instructions: Bring a saucepan three-fourths full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with some of the Lemon Olive...

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Tomato and Watermelon Salad

Tomato and Watermelon Salad

Ingredients:2 to 3 c. watermelon in bite-sized chunks, seeds removed2 small ripe tomatoes, quartered2 to 3 oz. fresh goat cheese, crumbled2 Tbsp. Oregano White Balsamic Vinegar2 Tbsp. Extra Virgin Olive Oil2 to 3 Tbsp. chopped fresh basilsalt and pepper, to taste Instructions: On a large platter or individual plates, arrange watermelon and tomatoes, drizzle with Oregano Balsamic and Olive Oil. Top with salt, pepper, goat cheese, and chopped basil.

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Spinach and Bacon Salad

Spinach and Bacon Salad

Ingredients: 1 lb. spinach1/2 lb. mushrooms, sliced3 hard boiled eggs, sliced10 slices bacon, cooked and crumbled (save fat)1/2 c. Tuscan Herb Olive Oil or Herbes de Provence Olive Oil3 Tbsp. bacon fat1/4 c. ketchup1/4 c. Pinot Nero Balsamic (or try Oregano White Balsamic)1 Tbsp. Worcestershire sauce2 Tbsp. sugar1/2 small onion, grated Instructions: Put spinach, mushrooms, and eggs in a bowl. Cook bacon and crumble on top of salad. Mix bacon fat, ketchup, vinegar, oil, Worcestershire, sugar, and onions. Pour over salad and serve immediately.

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Cannellini Bean Salad

Cannellini Bean Salad

Ingredients:1 15 oz. can drained white cannellini beans1 large tomato diced very small1/2 sweet onion diced very small1/2 c. of chopped parsley1/2 crumbled feta cheeseSea salt and pepper to taste4-5 Tbsp. Mild Extra Virgin Olive Oil3 Tbsp. Oregano White Balsamic Instructions: In a salad bowl combine all the ingredients above toss and serve cool.

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Quinoa Salad

Quinoa Salad

Ingredients:1 c. fresh green beans, cooked and cut into ¾” lengths1 c. cooked quinoa1 – 540 ml can chick peas, drained and rinsed1 red pepper, cored and cut into strips1 yellow pepper, cored and cut into strips1 red onion, peeled and halved2 Tbsp. Chipotle Olive Oil1/4 c. slivered almonds, toasted2 Tbsp. Oregano White Balsamic Vinegar½ tsp. ground coriander1 tsp. ground cumin1 tsp. sea salt¼ tsp. cayenne¼ tsp. fresh ground pepper Instructions: Mix peppers and onion with olive oil and grill until they are partially charred and cooked. Let cool. Mix remaining ingredients and let stand at least 30 min. so...

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Panzanella Salad with Mozzarella Fresca

Panzanella Salad with Mozzarella Fresca

Ingredients:Salad:1 baguette, torn into pieces (or your choice of bread)2 lbs. heirloom tomatoes, diced 1 inch1/2 c. pitted olives (your choice on variety)1/2 c. torn basil leaves1/4 c. torn flat leaf parsley leaves8 oz. mozzarella fresca, torn into pieces1/4 c. freshly grated Pecorino cheese (or Parmesan)2 Tbsp. Medium to Robust Extra Virgin Olive Oil Dressing:1/3 c. Mild to Medium Extra Virgin Olive Oil3 Tbsp. Oregano White Balsamic Vinegar1 tsp. flat leaf parsley, finely chopped2 garlic cloves, super finely mincedfresh ground pepper1/2 tsp. of sea salt Instructions: Preheat the grill or your broiler. Toss the torn bread with Extra Virgin Olive...

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Orange Salad with Black Olives

Orange Salad with Black Olives

Ingredients:4 ripe medium oranges1 small red onion, thinly sliced3 Tbsp. Oregano White Balsamic6 Tbsp. Medium or Robust Extra Virgin Olive Oilsalt and freshly ground pepper, to taste20 black olives, pittedsprigs of fresh parsley to garnishpinch of ground cinnamon, to taste Instructions: Peel the oranges and remove the white pith. Cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the black olives, parsley, and cinnamon. Serve chilled....

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Greek Style Marinated Veggies

Greek Style Marinated Veggies

Ingredients:4-5 cocktail tomatoes1 medium English cucumber1 medium sweet onion2 Tbsp. Basil Olive Oil2 Tbsp. Oregano White Balsamic VinegarFeta cheese for toppingsalt and freshly ground pepper, to taste6-8 asparagus tips (optional) Instructions: Quarter the tomatoes. Score the skin on the cucumber, cut in 1/4 inch slices, cut slices in half to form half moons. Cut onion in very thin slices and break into circles. Blanche asparagus tips ( if using) for 1 min in boiling water Cool in ice water. Arrange the veggies on a platter mix together. Drizzle the oil and vinegar over all and gently mix. Sprinkle with the...

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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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Creamy Cucumber Salad

Creamy Cucumber Salad

Ingredients: 1 c. mayonnaise 1/4 c sugar 1/4 c. Oregano White Balsamic 1/4 tsp salt Hickory Smoked Pepper to taste 4 c. sliced cucumbers Instructions: In a bowl, combine mayonnaise, sugar, Oregano White Balsamic, salt, and pepper. Add cucumbers. Stir to coat. Cover and refrigerate for 2 hours. Submitted by Bev Penner

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Caprese Salad Skewers

Caprese Salad Skewers

Caprese Salad Skewers - Salad on a stick? Yes, please! These caprese salad skewers are a delicious and light appetizer. Featuring our Garlic Olive Oil and Oregano White Balsamic, this recipe has been tested at Customer Appreciation Days - and many other Prairie Oils events by now! Always a crowd pleaser! EASY to make and elegant!

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Oh So Good with Everything Dip

Oh So Good with Everything Dip

Oh So Good with Everything Dip - Easy as pie, I mean, DIP! This mix and serve dip does not need to chill to be amazing. And it truly does go with everything. This is your next party go-to recipe! Served at many Private Tasting Events at Prairie Oils & Vinegars!

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