Recipes — Robust EVOO

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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Golden Birch Vinaigrette

Golden Birch Vinaigrette

Golden Birch Vinaigrette - A suitable vinaigrette for any light salad where greens are the predominant feature. The Birch Syrup adds the sweetness whereas the Apple Cider Vinegar brings acidity to add balance to this perfectly developed dressing. Tested in our Taste of Birch Cooking Class.

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Beef Marinade

Beef Marinade

Beef Marinade - A classic marinade using the more traditional method of plenty of liquids to add moisture to the beef. Enhanced greatly by the appropriate use of a Robust Extra Virgin Olive Oil with the beef, and the Traditional Balsamic to add sweet, sultry undertones.

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No Baste, No Fail Thanksgiving Turkey

No Baste, No Fail Thanksgiving Turkey

Prairie Oils & Vinegars owner, Bev Penner, tries out the No Baste Turkey Rub. And it turned out amazing! Featuring a Robust EVOO or Garlic Olive Oil, this is a true no-fail recipe!

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Summer Tomato, Onion, and Cucumber Salad

Summer Tomato, Onion, and Cucumber Salad

Summer Tomato, Onion, and Cucumber Salad - An old standard with a new kick. Features our Extra Virgin Olive Oil and Honey Pepper vinegar.

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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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BBQ Chicken Salad

BBQ Chicken Salad

BBQ Chicken Salad - Say goodbye to boring lettuce on your plate! The melt in your mouth, saucy chicken in the star of the show. Featuring the Espresso Balsamic, Lemon White Balsamic, and many more flavours combined from the other features in this salad.

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Rustic Bruchetta with Heirloom Tomatoes

Rustic Bruchetta with Heirloom Tomatoes

Ingredients:6 c. tomatoes (mixture of pear, grape and cherry tomatoes3/4 c. Robust Extra Virgin Olive Oil1/4 c. Traditional Balsamic Vinegar1 c. chopped scallions1 c. fresh basil (thinly sliced)1 clove garlic minced3 loaves Ciabatta bread sliced in half (horizontally) or Bordalaise Bread1/2 c. Basil Olive Oil Instructions: Mix together first 6 ingredients and marinate for 2 hours at room temperature. Brush bread with Basil Olive Oil and broil in oven until edges are golden brown. Remove from oven and slice in 2 inches slices. Plate tomatoes in the middle of a platter and surround with sliced bread.

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Artichoke and Black Olive Dip

Artichoke and Black Olive Dip

Ingredients:1 - 7.5 oz jar marinated artichoke hearts, drained and diced1/2 c. Kalamata olives, pitted and diced1/2 c. plum tomatoes, diced2 Tbsp. Robust Extra Virgin Olive Oil 1/4 c. Asiago cheese, shredded2 Tbsp. sour cream2 Tbsp. Hellman's mayonnaise1/2 tsp. Metropolitan Chef Garlic Lovers Rub1/4 tsp. freshly ground black pepper Instructions: In a medium bowl, combine all ingredients and mix well. Cover and chill at least 30 minutes, or up to 24 hours, before serving. Serve with crackers or chips.

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Cherry Balsamic Brownies

Cherry Balsamic Brownies

Cherry Balsamic Brownies - A boxed Brownie cake mix forms the base for this oh-so-easy recipe! The Cherry Balsamic almost lends a 'Black Forest Cake' twist to this Brownie recipe. The Blood Orange Olive Oil takes it over the top. Memorable and SO good.

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Divine Pumpkin Olive Oil Bars with Rum Frosting

Divine Pumpkin Olive Oil Bars with Rum Frosting

Ingredients for the Bars: 1 tsp. salt2 tsp. cinnamon1 1/2 tsp. ground ginger1/2 tsp. ground cloves1 tsp. Cinnamon Pear Balsamic 1 tsp. baking soda1 tsp. baking powder2 c. white or whole wheat flour1 c. Splenda Brown Sugar blend (if using regular brown sugar, use 1 2/3 cup)2/3 c. Roasted Walnut Oil1/3 c. Robust Extra Virgin Olive Oil16 oz. fresh or canned pumpkin4 eggs Ingredients for the Frosting:large bar of cream cheese, softened at room temperature1 tsp. vanilla extract1/2 c. butter2 Tbsp. of Butter Olive Oil4 Tbsp. dark spiced rum, or Bourbon whiskey3 1/2 c. powdered sugar (may need more to...

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Rosemary and Olive Oil Cake with Peach Balsamic Glaze

Rosemary and Olive Oil Cake with Peach Balsamic Glaze

Ingredients:1 c. all purpose flour2 tsp. baking powder1 tsp. salt3/4 c. polenta1/2 c. butter1 c. Robust  Extra Virgin Olive Oil 1 1/4 c. sugar1 tsp. vanilla extractjuice 1/2 lemon2 Tbsp.finely ground fresh rosemary5 eggs + 2 egg yolks1 1/2 c. powdered sugar1/2 c. Peach White Balsamic Instructions: Blend together dry ingredients: flour, polenta, baking powder, salt. Cream together: room temp butter, sugar, Mission Extra Virgin Olive Oil, vanilla extract, finely ground fresh rosemary, lemon juice, 5 eggs + 2 egg yolks. After creaming the wet ingredients together, add and start blending in dry ingredients, half of a cup at a...

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Grilled Pork Chops and Asparagus with Lemon-Truffle Vinaigrette

Grilled Pork Chops and Asparagus with Lemon-Truffle Vinaigrette

Grilled Pork Chops and Asparagus with Lemon-Truffle Vinaigrette - Juicy and tender, these pork chops and asparagus are delicious! Features Robust, Lemon and Black Truffle Olive Oils and Sicilian Lemon White Balsamic and Honey Pepper vinegars.

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Fish Sloppy Joe

Fish Sloppy Joe

Fish Sloppy Joe - Looking for a new way to prepare fish your family will love? The Traditional Balsamic adds a rich flavour to this recipe, while if you opt for the Oregano White Balsamic, you achieve a totally different dynamic. Both are tasty and fun!

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