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1 baby egg plant, sliced
1 zucchini, sliced
1 red pepper, cut into rings
1 yellow pepper, cut into rings
1 lrg. button mushroom, sliced
1 red onion, cut into rings
1 roma tomato, sliced
1 Tbsp. Fire in the Kitchen Veggie Blaze Spice Rub
1 Tbsp. Butter Olive Oil
Manning Canning Zucchini Relish
Sprinkle Veggie Blaze on egg plant, zucchini, and mushroom slices, and let sit. Sautee all veggies in Butter Olive Oil until they are al dente. Spread Zucchini Relish on bottom half of bun, then layer egg plant, zucchini, red pepper, red onion, mushroom, and tomato, and top with lettuce and bun.
1 lb. shrimp, chopped
5 green onions, sliced
1 Tbsp. Lemon White Balsamic
1 Tbsp. Garlic Olive Oil
1 Tbsp. Wild Fernleaf Dill Olive Oil
- 2 c. bread crumbs
3 Tbsp. Basil Olive Oil
1/2 c. mayonnaise
Mix shrimp and eggs together. Add remaining ingredients and form into patties. Fry the patty in a frying pan. Stir together Basil Olive Oil and mayonnaise. Spread the basil mayo onto a bun and top with cooked shrimp patty. Serve with lettuce and tomato.
1 lb. ground beef
1 lb ground pork
1 med. white onion, diced
2 Tbsp. Jalapeño White Balsamic
3 Tbsp. Chipotle Olive Oil
3 Tbsp. Fire in the Kitchen Burger Batter Spice Rub
2 c. crushed crackers
Manning Canning Red Pepper Jelly
Summer Kitchen Caramelized Onions
Mix meat and onions in medium mixing bowl. Add eggs, oil, vinegar and spices. Mix again. Then add crushed crackers. Form into patties and cook till done. Serve with Red Pepper Jelly and Caramelized Onions on a bun.
1 c. Thai Sweet Rice (also called "sticky rice" or "glutinous rice" available at Asian food stores)
1 1/2 c. water
1/4 tsp. salt
pinch of cardamom
4 Tbsp. white sugar, divided
1 can good quality coconut milk
2 Tbsp. Cara Cara Orange-Vanilla White Balsamic
1 can mandarin oranges
Soak rice in one cup water for 20 - 30 min. Do not drain the rice. Add 1/2 c. more water, plus 1/2 the can of coconut milk, 1/4 tsp. salt, cardamom and 1 Tbsp. sugar. Stir well. Bring to a gentle boil, and then partially cover with a lid, leaving some room for steam to escape. Reduce heat to medium-low or just until you get a gentle simmer. Simmer 20 - 30 minutes or until liquid has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow to sit for 5 - 10 minutes. To make the sauce, warm but do not boil the rest of the can of coconut milk over medium - low heat for 5 minutes. Add 3 Tbsp. sugar, stirring to dissolve and stir in the Cara Cara Orange-Vanilla White Balsamic. Taste test the sauce for sweetness add more sugar if desired. Note that it will taste less sweet when added to the rice. Scoop warm rice into bowls, serve with drizzled warm sauce and orange segments.
8 oz. rice noodles
3 Tbsp. Garlic Oil
1 tsp. Red Cayenne Olive Oil
1/4 lb. ground chicken
1 red pepper, thinly sliced
1/2 lb. peeled, deveined raw shrimp
2 tsp. Honey-Ginger White Balsamic
1/2 c. broth (made with 1/2 cboiling water mixed with 1 tsp. Metro Chef Basil Ginger Chicken Rub) or use chicken broth
1/2 c soy sauce
1/4 c Lemon White Balsamic
3 Tbsp. brown sugar
3 Tbsp. fish sauce
1 1/2 c. bean sprouts
3 green onions, thinly sliced
Roasted Pumpkin Seeds to garnish (peanuts optional substitute)
Cover noodles with boiling water and let stand for 5 minutes, drain well and reserve. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and stir fry for 3 - 5 minutes or until browned. Reserve on a platter. Add remaining oil and the peppers to pan, stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in Honey- Ginger White Balsamic, Basil Ginger Chicken broth, soy sauce, Lemon White Balsamic, brown sugar, and fish sauce. Bring to a boil. Add noodles and reserved meat, and stir. To serve, plate with green onions and Pumpkin Seeds.
2 lbs. boneless skinless chicken breasts, cut into 1/2 in. chunks
1 tsp. Smashed Peppercorn Sea Salt
1 1/2 Tbsp. Pendolino Extra Virgin Olive Oil
2 Tbsp. Metropolitan Chef Curry Rub(mild EVOO)
2 Tbsp Onion Garlic Jam
1 can coconut milk (14oz)
1 can stewed, diced tomatoes (14.5oz)
1 can tomato sauce (8oz)
Season chicken pieces with Smashed Peppercorn mix. Heat oil and Curry Rub in a large skillet over medium - high heat for two minutes. Stir in Onion Garlic Jam and cook one more minute. Add chicken and stir. Reduce heat to medium and cook for 7 - 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce and sugar into pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30 - 40 min.
3 Tbsp. Red Pepper Jelly
1 Tbsp. sugar (optional)
1 Tbsp. Dark Toasted Sesame Oil
1 tsp. Veggie Blaze
2 Tbsp. soy sauce
2 tsp.Harissa Olive Oil
2 Tbsp. Lemon White Balsamic or rice vinegar
Whisk together in mixing bowl or shake in a jar with tight fitting lid. Store in sealed container in the fridge for up to one week.
6 spring roll wrappers (available in Asian markets)
12 med. shrimp, cooked and shelled
1/3 c. Cilantro & Roasted Onion Olive Oil
1 c. shredded butter leaf lettuce
1/2 c peeled, seeded and chopped cucumber
1 med. carrot, julienned
Mango White Balsamic Vinegar
1 Tbsp. light soy sauce
1 Tbsp. Honey-Ginger White Balsamic Vinegar
Toss shrimp with Cilantro & Roasted Onion Olive Oil. In a bowl of cool water, soak a wrapper until pliable. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Drizzle Mango White Balsamic over the ingredients. Fold over each end of wrapper and tightly roll around the contents, as if making a burrito. Moisten at seam, press to close. Lay on plate, cover with moist paper towel until ready to serve. Then slice roll in two and serve with dipping sauce.
1 bag coleslaw
1 can pineapple tidbits, drained
1/2 c. mayo
2 Tbsp. sugar
2 Tbsp. milk
3 Tbsp. Jalapeño White Balsamic
Put coleslaw in bowl. Add drained pineapple. Mix rest of ingredients together in small bowl and pour over coleslaw. Toss salad. Let stand 15 min. prior to serving to allow dressing to permeate coleslaw mix.
Submitted by Josi Unrau
1 1/2 c. packed brown sugar
1/2 c. butter, melted
2 eggs, lightly beaten
1/2 tsp vanilla extract
1/4 c. Maple Balsamic
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. white chocolate chips
In a large bowl, combine the brown sugar, butter, eggs, vanilla, and Maple Balsamic just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13x9 baking pan. Bake at 350F for 18-20 min. or until a toothpick inserted near the centre comes out clean. Cool on a wire rack. Cut into bars.
Serve with vanilla bean ice cream and drizzle with Maple Balsamic.
Try this recipe with walnuts instead of white chocolate chips for a different flavour and texture! We also tried it with Maple Roasted Pumpkin Seeds sprinkled on top for texture!
Submitted by Sara Dacombe