Recipes — Side Dishes

Winter Grain Salad

Winter Grain Salad

Winter Grain Salad - Using our House Blend or Tuscan Herb Olive Oil in the salad and our Mint or Lime Olive Oil in the Dressing along with the Bianco White Balsamic.  This salad has a great texture and wonderful flavour. Tested at our 2018 Customer Appreciation Day. a great way to "spruce" up your menu.

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Maple Baked Beans

Maple Baked Beans

Maple Baked Beans - Uses our Maple and Espresso Balsamics. This is a real crowd pleaser. Serving this recipe at our event was a huge hit. An easy recipe that is absolutely packed with flavor! Tested at our 2018 Customer Appreciation Day.

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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.

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Roasted Fall Root Vegetables

Roasted Fall Root Vegetables

Ingredients: 2 sweet potatoes2 butternut squash2 large beets2 turnips1 rutabagaMushroom & Sage Olive OilGala Apple Balsamicsalt and pepper, to taste Instructions: Preheat oven to 375 degrees. Peel and cut all vegetables into 2″ cubes and place into a bowl. Drizzle enough Mushroom & Sage Olive Oil to cover vegetables. Place vegetables on a baking sheet and roast for approximately 30 minutes. Remove pan from oven and drizzle on the Gala Apple Balsamic. Return pan to the oven and continue cooking for another 15 minutes or until vegetables are tender. Salt and pepper to taste.

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Crispy Smashed Potatoes

Crispy Smashed Potatoes

Ingredients: 12 whole New Potatoes (or other small round potatoes)3 Tbsp. Wild Mushroom and Sage Olive Oil (or try other herb flavoured olive oils)Kosher salt, to tasteTellicherry Peppercorns, to tasterosemary (or other herbs of choice), to taste (optional) Instructions: Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher or fork, gently press down each potato until it...

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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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Maple Squash Puree

Maple Squash Puree

Ingredients: 5 lb. butternut squash, peeled, seeded and cut into 1 inch pieces1/3 c. brown sugar2 c. water1 3/4 tsp salt2 Tbsp. Maple Balsamic3 Tbsp. unsalted butter, in pieces1/2 tsp. black pepperRoasted Pumpkin Seed Oil Instructions: Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander. Puree squash, syrup, oil, and butter in batches in a food processor until smooth, adding reserved cooking liquid if puree is too thick. Transfer to a serving...

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Tangy Shrimp Salad

Tangy Shrimp Salad

Ingredients: 1 lb. shrimp, peeled and de-veined 1 pint cherry tomatoes 1 cucumber, sliced into 1/2 moons 1 red, bell pepper, thinly sliced 4 scallions, sliced 1 jalapeno, seeded and chopped 4 Tbsp. Garlic Olive Oil 1 Tbsp. fresh lemon juice Instructions: Cook shrimp until bright pink, drain and cool. In a large bowl, toss. Add all ingredients. Let marinate for 5 minutes before serving.

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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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Balsamic Chicken Salad

Balsamic Chicken Salad

Ingredients: 3 c. diced cold, cooked chicken 1 c. diced apple 1/2 c. diced celery 2 green onions, chopped 1/2 c. chopped walnuts 3 Tbsp. Traditional Balsamic 5 Tbsp. Mild Extra Virgin Olive Oil (or try Basil, Tuscan Herb, or Garlic) salt and pepper, to taste Instructions: In a large bowl, toss together the chicken, apple, celery, onion, and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste, and mix well. Let rest 10 to 15 minutes, mix again and chill.

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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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Black Truffle Steamed Asparagus Salad

Black Truffle Steamed Asparagus Salad

Ingredients:2 lbs. asparagus, trimmed1 Tbsp. minced shallot1/2 tsp. minced garlic1/2 tsp. Dijon mustard1/2 tsp. coarse salt1/4 tsp. freshly ground black pepper1/4 c. Pinot Nero White Balsamic 4 Tbsp. Extra Virgin Olive Oil2 Tbsp. Black Truffle Oil1 Tbsp. minced fresh herbs, such as basil, chives, or flat-leaf parsley Instructions: Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside. In a...

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Oriental Chicken Salad

Oriental Chicken Salad

Ingredients:3-4 boneless, skinless chicken breasts3 Tbsp. Honey Ginger Balsamic, extra for drizzling1 Tbsp. Toasted Sesame Oil, extra for drizzling1 bag romaine lettuce1 pkg fresh snow or snap peas1 small pkg julienne sliced carrots2 tsp sesame seeds Instructions: Marinade chicken breasts with 3 tbsp Honey Ginger Balsamic and 1 tbsp Roasted Sesame Oil for at least 1 hour in a container or plastic bag. Cut chicken into small cubes. Sauté in pan on stove top until done (may require more oil and vinegar to prevent sticking). Let cool. In a large bowl, add romaine lettuce, snow peas and julienne carrots. Mix...

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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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