Recipes — Sicilian Lemon White Balsamic

Grilled Romaine Salad

Grilled Romaine Salad

Grilled Romaine Salad - Up your salad game by bringing it to the grill! This was exactly why we wanted to do a BBQ Salad Cooking Class after all, and this recipe was a hit by Prairie Chef Johnathon. Features our Garlic Olive Oil and Sicilian Lemon White Balsamic, the perfect light dressing.

Read more →

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.

Read more →

Pork Broccoli Stir-Fry

Pork Broccoli Stir-Fry

Pork Broccoli Stir-Fry - A classic stir-fry with a Prairie Oils twist! The versatile sauce in this one is spot-on, featuring the Citrus Mint White Balsamic. Look for the Garlic and Chipotle Olive Oils, and Sicilian Lemon White Balsamic bringing that savoury, spicy tart and sweet - all the right notes for this stir-fry! Tested in our Thai Cooking Class.

Read more →

Thai Mango Salad

Thai Mango Salad

Thai Mango Salad - Light and refreshing! This leaf-free salad will add variety to your raw vegetable repertoire! Features a the Mexican Spice and Basil Olive Oils to coat the vegetables. Then the dressing, with the lovely Persian Lime Olive Oil and Sicilian Lemon White Balsamic, deserves its own showcase as it can easily be used for salads (and stir-fries!) aside from this recipe. Shows how versatile these flavours are! Tested in our Thai Cooking Class.

Read more →

Tomato Crostini with Whipped Feta Dip

Tomato Crostini with Whipped Feta Dip

Tomato Crostini with Whipped Feta Dip - Little packages of lovely! A savory appetizer that is packed with flavor. Featuring Sicilian Lemon & Bianco White Balsamics and Garlic Olive Oil.

Read more →

Lemon Roasted Potatoes

Lemon Roasted Potatoes

Lemon Roasted Potatoes - An unquestionable classic, this version is very easy. But don't be tempted to skip the boiling part! This method of cooking two ways (boiling, then roasting) results in the super moist inside and crispy outside that everybody craves. Features our Garlic and Lemon Olive Oils, along with the Lemon White Balsamic. Tested in The Beautiful Potato Cooking Class.

Read more →

Panzanella Salad

Panzanella Salad

Surprisingly filling, this salad hits all the right savoury notes. The balance between the cherry tomatoes, olives, and slightly sweet and tangy vinaigrette is perfection. It's crazy good, but also easy enough to accomplish for any weekday lunch or supper side dish. Features the Tuscan Herb Olive Oil in a big way, with a playful mix of Fig Balsamic and Sicilian Lemon White Balsamic. Tested in the Italy Cooking Class.

Read more →

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!

Read more →

Sweetened Red Apple Glaze

Sweetened Red Apple Glaze

Ingredients:1/2 c. Gala Apple Balsamic1 Tbsp. honey1 Tbsp. Sicilian Lemon White Balsamic1 Tbsp. vanilla extract Instructions: Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar volume by half, which takes about 1 - 2 minutes. Combine the honey, lemon juice, and vanilla in a small bowl. Whisk in warm vinegar.

Read more →

Mediterranean Salad

Mediterranean Salad

Ingredients: 2 each (6" long) day-old French rolls, cut into 1" square cubes 7 Tbsp. Tuscan Herb Olive Oil 2 Tbsp. Sicilian Lemon White Balsamic 2 cloves garlic, minced 1 Tbsp. chopped fresh parsley leaves 1 Tbsp. chopped fresh oregano 2 tsp. salt 1 tsp. coarse ground black pepper 4 c. fresh spinach leaves, torn into bite-size pieces 1 - 6 oz. jar marinated artichoke hearts, chopped 1/2 small red onion, peeled and thinly sliced 1/2 c. sliced black olives 4 boneless strip steaks (1" thick) 1/2 c. grated Parmesan cheese Instructions: Preheat oven to 350F. Spread bread cubes in...

Read more →

Fennel Slaw with Blood Orange Dressing

Fennel Slaw with Blood Orange Dressing

Ingredients:2 bulbs fennel1 head small napa cabbage1 clove minced garlic2 Tbsp. Blood Orange Olive Oil1 Tbsp. Sicilian Lemon White Balsamic 2 Tbsp. sour cream1 tsp. ground star anisesea salt and ground pepper, to taste Instructions: Thinly slice fennel and napa cabbage, best results when using a mandolin or slicer. Combine remaining ingredients till thoroughly mixed, toss with sliced fennel and cabbage. Use this to accompany fresh fish, sweet babyback ribs, or anything else you can imagine. A perfect picnic snack.

Read more →

Cauliflower Kale Salad with Pumpkin-Poppy Seed Dressing

Cauliflower Kale Salad with Pumpkin-Poppy Seed Dressing

Ingredients:Salad Base:1 c. cauliflower, finely chopped1/2 c. kale, finely chopped1 c. arugala1/4 c. raw pumpkin seedsDressing:1 Tbsp. sesame tahnini 1 Tbsp. Toasted Sesame Oil1 Tbsp. Roasted Pumpkin Seed Oil, to taste 3 Tbsp. Sicilian Lemon White Balsamic1 Tbsp. black poppy seeds1 Medjool date, pitted2 Tbsp. filtered water Instructions: Chop salad base, mix together, and set aside. Put all dressing ingredients except pumpkin seed oil in a food processor of high speed blender. Mix Pumpkin Seed Oil into salad base until completely covered. Add in rest of dressing, mix over lightly until ingredients are distributed evenly in the dish.

Read more →

Wild Dill Beet Borscht

Wild Dill Beet Borscht

Wild Dill Beet Borscht - This bowl is not only stunning on colour, but the intensely developed flavour was exceptional. Smooth, with the right amount of vinegar, warms you through and through, with the traditional taste of home. Thank you again to Tammy Klassen who submitted this recipe to win the Cook Your Heart Out Contest! Features the Butter and Dill Olive Oils, and Sicilian Lemon White Balsamic.

Read more →

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...

Read more →

Tunacado Salad

Tunacado Salad

Ingredients:4 c. mixed lettuces, chopped or torn½ c. cherry tomatoes, halved½ c. oil-packed tuna, drained1 ripe avocado, cut in 1" pieces1 green onion, sliced thin2 Tbsp. fresh parsley, chopped1 Tbsp. Lemon Balsamic Vinegar2 Tbsp. Mild or Medium Extra Virgin Olive Oil1 dash salt1 dash pepper, freshly ground Instructions: In a large bowl, combine the lettuces, tomato halves, tuna chunks, avocado pieces, green onion slices and parsley. In another bowl, whisk the balsamic vinegar, slowly pouring in the olive oil to create an emulsion. Season to taste with salt and pepper before drizzling the vinaigrette over the bowl of salad. Serve...

Read more →


Print Friendly and PDF