Recipes — Pasta/Rice

Spicy Curry Thai Noodle Dish

Spicy Curry Thai Noodle Dish

Spicy Curry Thai Noodle Dish - If you like a little "spice" in your dinner, this is a great way to serve it up. An easy dish to prepare, but packed with flavour! Uses our Blood Orange Olive Oil and our Fig Balsamic. Tested in the Nature's Pasta 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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Wild Rice Orzo Salad

Wild Rice Orzo Salad

Wild Rice Orzo - Fresh idea for a salad - definitely a fresh idea for orzo! Give it a try, you'll love it. Features our Roasted Walnut Oil and our Gala Apple Balsamic.

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Wild Garlic Linguine Carbonara

Wild Garlic Linguine Carbonara

Wild Garlic Linguine Carbonara - Y. U. M. Wonderfully rich, garlicky and cheesy, this pasta dish will surely please! Featuring Garlic Olive Oil. Tested in the Nature's Pasta Cooking Class.

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Berry Citrus Basil Pasta Salad

Berry Citrus Basil Pasta Salad

Ingredients: 1 lb. pasta (farfalle/bowties) 1 lb. ham, cubed or 1/4 inch strips 1/4 c. plus 2 Tbsp. Basil Olive Oil 1 Tbsp. Lemon Olive Oil 1/4 c. Strawberry Balsamic 1/2 c. salted cashews (or more to taste) 2 tsp. coarse ground black pepper 1/2 c. small cubed Asiago or farmers cheese Instructions:Sauté cubed ham in 1 tablespoons of Basil Olive Oil or Lemon Olive Oil in a frying pan until lightly browned. Cook pasta al dente and drain. Put pasta into a large bowl and drizzle with the 2 tablespoons Basil Olive Oil. Mix well to coat pasta. Add...

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Quinoa Caribbean Salad

Quinoa Caribbean Salad

Quinoa Caribbean Salad - Wonderful texture and flavor are provided in abundance with this salad and healthy too! Featuring Persian Lime Olive Oil and Peach White Balsamic.

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Pomegranate Couscous Salad

Pomegranate Couscous Salad

Ingredients:1 1/4 c. water1 c. couscous, preferably whole wheat2 c. baby arugula3 Tbsp. Pomegranate Balsamic (try Plum White Balsamic, or another favorite)2 Tbsp. Lemon Olive Oil1/2 to 1 tsp. red pepper flakes10 basil leaves, tornsalt, to taste Instructions: In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature. Add arugula, Pomegranate Balsamic, Lemon Olive Oil, pepper flakes, basil, and salt and toss gently to combine....

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Italian Plum Quinoa Salad

Italian Plum Quinoa Salad

Ingredients:1/4 c. Italian Plum White Balsamic1/4 c. Blood Orange Olive Oil1 Tbsp. whole grain mustardsalt & pepper to tasteSalad:2 c. Quinoa4 c. water1 c. fresh pomegranate seeds1/4 c. fresh chopped parsley2 Tbsp. fresh chopped chives1 1/4 c. crumbled feta or goat cheese Instructions: Whisk ingredients for dressing in small bowl (set aside). Bring 4 cups of water and Quinoa to boil in large sauce pan, and cook uncovered over medium heat for 10 minutes (or until all liquid is absorbed). Transfer to large serving bowl and let cool. When cool, add remaining ingredients and gently stir. Pour dressing over quinoa...

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Pasta and Garden Veggie Salad

Pasta and Garden Veggie Salad

Pasta and Garden Veggie Salad - Very easy and versatile! Just use what's in season or whatever you have on hand. A summer picnic or potluck favourite! Featuring a very simple and classic combination of Lemon Olive Oil and Traditional Balsamic.

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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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Farro Salad with Roasted Squash, Spinach, and Goat Cheese

Farro Salad with Roasted Squash, Spinach, and Goat Cheese

Farro Salad with Roasted Squash, Spinach, and Goat Cheese - Farro and Roasted Pumpkin Seed Oil play off of each other really pleasantly in this warm and nutty dish. Delicious! And features the Traditional Balsamic or flavoured balsamic of your choice as a finishing acidity to brighten the dish at the end.

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Quinoa Salad

Quinoa Salad

Ingredients:Salad:2 c. quinoa1 - 2 red peppers, diced1 small package fresh baby spinach1/2 - 1 red onion, diced1 c. dried cranberriesDressing:4 Tbsp. Medium Extra Virgin Olive Oil 4 Tbsp. Honey-Ginger White Balsamic Vinegar1 Tbsp. old-style Dijon mustardsalt pepper, to tastepinch curry powder6 Tbsp. pumpkin or sunflower seedsInstructions: Cook quinoa (like rice: 1 cup quinoa to 1 2/3 cups water, approximately 20 minutes; optional: add a bouillon cube in the water) cool and toss with red pepper, spinach, onion and dried cranberries, and optional ingredients, if using. For vinaigrette dressing, whisk together olive oil, vinegar and Dijon mustard. Add salt and...

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Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta

Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta

Ingredients:1 lb. orzo pastazest of 1 lemon2 Tbsp. Lemon White Balsamic Vinegar2 tsp. Dijon mustard1 medium shallot, grated5 Tbsp. Dill Olive Oil2 Tbsp. fresh dill, chopped1 c. Kalamata olives, pitted and sliced2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced6 oz. feta cheese, crumbled Instructions: Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl. Meanwhile, make Lemon-Dill vinaigrette to dress the salad: combine lemon zest and balsamic, mustard, and grated shallot in a medium bowl. Whisk everything together with a few pinches of...

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Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Ingredients:8 oz. medium shell pasta or Cavatelli Pasta1 lb. asparagus, trimmed2 Tbsp. Almond OilKosher salt and freshly ground black pepper, to taste1/2 c.  pesto1/3 c. julienned sun dried tomatoes in olive oil, drained1/3 c. diced mozzarella cubesFried Egg for serving Instructions: Preheat oven to 425 F. Lightly oil a baking sheet or coat with non-stick spray. In a large pot of boiling salted water, cook pasta according to package instructions, drain well. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt, and pepper to taste. Gently toss to combine. Place into oven and...

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Rosemary Chicken Couscous Salad

Rosemary Chicken Couscous Salad

Ingredients:2 c. chicken broth1 - 10 oz. box couscous3/4 c. Rosemary Olive Oil1/4 c. Lemon White Balsamic Vinegarsalt and ground black pepper to taste2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces1 c. chopped English cucumber1/2 c. chopped sun-dried tomatoes1/2 c. chopped, pitted kalamata olives1/2 c. crumbled Feta cheese1/3 c. chopped fresh Italian parsleysalt and ground black pepper to taste Instructions: Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for...

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