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585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!


Note: Recipes are still being compiled. Check back for more later!

Imam Bayildi (or Stuffed Eggplant)
*tested in Turkish Cooking Class
  • 3 Tbsp. Summer Kitchen Caramelized Onions

  • 1/2-3/4 c. House Blend or Lemon Olive Oil

  • 3 med. tomatoes, peeled and chopped

  • Saltwest Naturals Rosemary & Sage Sea Salt

  • 2 med. eggplants

  • 1 tsp. sugar

  • 2 Tbsp. Sicilian Lemon White Balsamic


Mix together caramelized onions, tomatoes, sea salt & pepper. Cook until it comes together as a very thick stew. Remove from heat.

Cut stem ends from each eggplant and cut each eggplant in half lengthwise. Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep. Heat 1/2 cup House Blend or Lemon Olive Oil in a large saucepan over medium heat. Add the eggplant, cut side down and fry gently, until dark golden brown on cut side. Turn over and fry on cut side a few more minutes. Remove from oil (most will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe.

Preheat oven to 350F. Hold each slit apart and spoon the vegetable mixture into each cavity. Arrange the eggplants in a baking dish just large enough to hold them. Sprinkle with sugar, Lemon White Balsamic and drizzle with remaining olive oil. Bake for 40 minutes or until very tender.

Serve as a dip or spread, scooping it out from the roasted skins, with lots of crusty French bread. Or serve with rice.

Chef's Note: The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she’d used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will reduce calories from this recipe while retaining great taste.

Muhammara (or Turkish Roasted Red Pepper Spread)
*tested at Turkish Cooking Class
  • 2 8 oz. jars roasted red peppers, rinsed and drained

  • 1 c. coarse fresh bread crumbs, such as from a baguette

  • 1 c. walnuts

  • 1 Tbsp. Neapolitan Herb Balsamic

  • 1/2 tsp. cumin

  • 1/4 c. medium Extra Virgin Olive Oil, such as Picual

  • 2 Tbsp. Red Cayenne Olive Oil

  • salt to taste


Puree roasted red peppers, bread crumbs, walnuts, Neapolitan Herb Balsamic, cumin, Red Cayenne Olive Oil and 1/4 tsp. salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.

Chef's Note: This spread is delicious with a veggie sandwich full of greens, with deep-fried appetizers like spring rolls or Turkish Rissoles (Rolls), or even with crostini, crackers or toast.

Turkish Rissoles (Rolls)
*tested in our Turkish Cooking Class
  • 1 Tbsp. Harissa Olive Oil

  • 1 lb. ground lamb

  • 1 lb. ground beef

  • 1 tsp. salt

  • 1 tsp. ground black pepper

  • 3 Tbsp. Summer Kitchen Caramelized Onions

  • 3 Tbsp. tomato paste

  • 2 tsp. Metropolitan Chef Garlic Lovers Passion Rub

  • 1 package Turkish phyllo dough

  • feta cheese for topping

  • Butter Olive Oil for brushing


Heat Harissa Olive oil in frying pan. Add lamb and beef and sauté until meat is done. Once the meat is cooked, add the caramelized onions, tomato paste and Garlic Lovers Passion Rub. Cook until heated through. Once done set aside to cool down.

Preheat oven to 350F.

To assemble the rolls, place 1 Tbsp. meat mixture onto phyllo dough's widest end.* Sprinkle with feta cheese. Using a small amount of water, wet dough around around edges with finger tips. Fold in the sides and roll from wide end to narrow end. Arrange on baking sheet prepared with parchment paper. Brush with Butter Olive Oil. Bake until golden brown on both sides, for 15-20 minutes, turning half way through. Serve with dipping sauce, such as the Turkish Roasted Red Pepper Spread.

*Chef's Note: If using regular phyllo dough, cut triangles out of the rectangle dough to ensure an even amount of dough covers the filling after rolling up.

Zucchini Rice with Dill and Garlic-Yogurt Sauce
*tested in Turkish Cooking Class
  • 1/4 c. Dill Olive Oil

  • 1 onion, finely chopped

  • 1 tsp. white sugar

  • 4 zucchini, chopped

  • 1 c. cooked rice

  • Saltwest Naturals Roasted Garlic & Onion Sea Salt

  • 2 c. plain yogurt


Heat the Dill Olive Oil in a skillet over medium heat. Add the chopped onion, cook and stir until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini and cooked rice. Cook and stir until the zucchini is softened, about 5 minutes. Make a sauce by mixing the yogurt, and Roasted Garlic and Onion salt in a bowl. Serve over the lukewarm zucchini and rice.

Chef's Note: We used arborio rice, which is a short grain rice that absorbs liquid even more than long grain rice. It adds a certain creaminess to the dish as the pre-cooked rice is added and reheats, as the grains expand even more. Serve with olives and feta if you like!

Chef's Tip: An alternate, carb-free way to use this recipe is to make veggie kabobs. Chop your zucchini and onion pieces, leaving them large enough to skewer. Mix them with the Dill Olive Oil, sugar, and a sprinkle of the Roasted Garlic & Onion Sea Salt. Marinate overnight or even just for 30 min! Push carefully onto skewers and grill on medium for 15 minutes, rotating occasionally. Mix up the yogurt sauce as directed above, and there is your refreshing dipping sauce for your skewered veggies!

Polenta Blueberry Cakes
*tested in Maine Cooking Class
  • 1 c. all purpose flour

  • 3 Tbsp. yellow cornmeal

  • 1/4 tsp. salt

  • 1/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/2 c. sugar

  • 1/4 c. Lemon Olive Oil

  • 1 large egg

  • 2/3 c. buttermilk (1/2 c. milk & 1/2 Tbsp. Blueberry Balsamic)

  • 1/2 c. fresh or frozen blueberries

  • 1 Tbsp. flour

  • 1/2 c. powdered sugar

  • 2 Tbsp. Lemon White Balsamic


Preheat oven to 350 F. Lightly spoon 1 cup flour into a dry measure and level with a knife. Combine flour and the next four ingredients, stirring well with a whisk. Place the granulated sugar and Lemon Olive Oil in a large bowl and beat with a mixer at medium speed until well blended, add egg and mix until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 Tbsp. flour and fold into batter.

Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350F for 10 - 12 minutes or until the cakes spring back when touched lightly in the centre. Combine powdered sugar and Lemon White Balsamic and drizzle over warm cakes.

Lobstah Rolls
*tested in Maine Cooking Class
  • 2 lbs. cooked lobster meat (approx 4 lobster tails)

  • 1 small stock celery, finely chopped

  • 1/4 c. mayonnaise

  • 2 Tbsp. Sicilian Lemon White Balsamic

  • 1 tsp. Dill Olive Oil

  • 3 green onions, diced

  • Roasted Garlic & Onion Sea Salt

  • pepper

  • Italian rolls


To cook lobster, hold a lobster tail in one hand with the hard top shell up. Using sturdy kitchen shears to cut through the top of the shell and through the meat but stop just before the bottom shell. Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat. With your thumbs, separate the meat. Gently pry the meat from the bottom shell. In a fry pan, saute' the lobster meat on medium until the meat appears completely white with no signs of translucent, grayish colouring. Add 1 tsp. Dill oil close to the end of frying time. Put cooked lobster meat in a bowl and let cool completely in the fridge.

In a large bowl, combine the cold lobster meat, celery, mayonnaise, Lemon White Balsamic, green onions, Roasted Garlic & Onion Sea Salt and pepper. Mix thoroughly. Adjust seasoning to taste. Cut slits into buns and fill with lobster salad. For garnish, top with chives.

New England Crab Cakes
*tested in Maine Cooking Class
  • 1/2 c. bread crumbs

  • 1 lb. crab meat

  • 1 egg, beaten

  • 2 Tbsp. mayonnaise

  • 1 tsp. SMAK DAB Honey Horseradish Mustard

  • 1 tsp. Worcestershire sauce

  • 1 Tbsp. Fire in the Kitchen Ocean Rub

  • 2 Tbsp. Butter Olive Oil


In a medium bowl, combine bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, Honey Horseradish mustard, Worcestershire sauce and the Ocean Rub into the crab mixture. Lightly mix these ingredients being careful not to over-work the crab meat. Form into 8 round flat crab cakes. Heat Butter Olive Oil in skillet over medium heat. Fry cakes on each side until golden brown and crispy.

Johnathan's Maine Clam Chowder
*tested in Maine Cooking Class
  • 2 - 8 oz.can clams, strain and reserve liquid

  • 3 large russet potatoes, peeled and cubed

  • 8 slices bacon

  • 1 large onion, diced

  • 2 stalks celery, diced

  • 1/2 tsp. Garlic Olive Oil

  • 2 Tbsp. Sicilian Lemon White Balsamic

  • 2 c. half and half cream

  • 1 1/4 tsp. Red Cayenne Olive Oil

  • 1 Tbsp. chicken bouillon


In a small saucepan, heat reserved clam stock and peeled potatoes. Bring to a boil and let simmer until potatoes are just a little crunchy (about 8 - 10 min.). Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions, celery, chicken bouillon, Garlic Olive Oil and Lemon White Balsamic. Cook until vegetables are soft.

Add potatoes, clam stock and clams to the stock pot and heat until simmering. In a separate pot, gently warm--do not boil--the half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate.

Sprinkle with bacon bits and chopped parsley for garnish and drizzle with Cayenne Olive Oil.

Spanish Flan
tested in Spain Cooking Class
  • 1 c. white sugar

  • 3 eggs

  • 1 - 14 oz. can sweetened condensed milk

  • 1 - 12 oz. can evaporated milk

  • 1 Tbsp. Blackberry-Ginger Balsamic


Preheat oven to 350F. In a medium saucepan over medium-low heat, melt sugar til liquefied and golden in colour. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl beat eggs. Beat in condensed milk, evaporated milk, and Blackberry-Ginger Balsamic until smooth. Pour egg mixture into baking dish. Cover with foil. Bake in preheated oven for 60 minutes. Let cool completely. To serve, carefully invert on a serving platter with edges when completely cool.

Three Cheese Salami Frittata
*tested in Spain Cooking Class
  • 15 eggs

  • 1/4 c. milk

  • 1 Tbsp. mild Extra Virgin Olive Oil

  • 6 1/4" thick slices of Genoa Salami

  • 1 c. chopped parsley

  • 1/2 c. grated Parmesan cheese, divided

  • 1/2 c. grated Romano cheese, divided

  • 1/2 c. Mozzarella cheese, shredded and divided

  • salt and pepper to taste

  • pinch of red pepper flakes

  • 1 Tbsp. Dill Olive Oil

  • 1 tsp. Neapolitan Herb Balsamic


Preheat oven to 425 F. Whisk eggs and milk together in a large bowl. Heat olive oil in a large oven proof skillet over medium high heat. Pour 1/2 of the egg mixture into the skillet and arrange the salami over the egg mix and sprinkle with parsley. And 2/3 of parmesan, romano and mozzarella cheeses over the salami layer. Season with salt and pepper and red pepper flakes.

Cook egg and cheese mixture until edges of frittata is brown, 10 - 15 minutes. Pour the remaining egg mixture over frittata, sprinkle with the remaining cheese, sprinkle with salt and pepper and red pepper flakes. Bake in preheated oven until frittata has risen about 3 inches and middle is set, 20 - 25 minutes. Carefully turn onto a board and cut into 2 inch squares. Chill and serve.