Find us on:

Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

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

Honey Dill Dip
Ingredients:
  • 1/2 c. mayonnaise

  • 2 tsp. honey

  • 3 tsp. Smak Dab White Wine Herb Mustard

  • 4 tsp. Wild Fernleaf Dill Olive Oil

Instructions:

Mix together and let sit at least ½ an hour for flavours to blend. Serve with chicken fingers and sweet potato fries, or as a sandwich spread.

Submitted by Bev Penner

Creamy Cucumber Salad

serves 6-8

Ingredients:
  • 1 c. mayonnaise

  • 1/4 c sugar

  • 1/4 c. Oregano White Balsamic

  • 1/4 tsp salt

  • Hickory Smoked Pepper to taste

  • 4 c. sliced cucumbers

Instructions:

In a bowl, combine mayonnaise, sugar, Oregano White Balsamic, salt, and pepper. Add cucumbers. Stir to coat. Cover and refrigerate for 2 hours.

Submitted by Bev Penner

Watermelon Salsa
Ingredients:
  • 8 cups finely diced watermelon

  • 1/2 c. lime juice

  • 1 sm red onion, diced

  • 1/3 c. Cilantro & Roasted Onion Olive Oil

  • sea salt to taste

Instructions:

Gently mix everything together. Serve with taco chips or on top of pork tacos.

Submitted by Bev Penner

BBQ Pork Tenderloin Johnathon’s Style
tested in BBQ cooking class
Ingredients:
  • 2 pork tenderloin (trimmed)

  • Marinade:

  • 3 Tbsp. Garlic Olive Oil

  • 1/4 c. dark soya sauce

  • 1/2 c. ketchup

  • 3 Tbsp. Metropolitan Chef Steak & Rib Rub

  • 2 Tbsp. Worcestershire sauce

  • 1 Tbsp. Chipotle Olive Oil

Instructions:

Whisk all marinade ingredients in a bowl. Add pork turning to coat. Cover and refrigerate 2 – 3 hours. Remove pork from marinade allowing excess to drip back into bowl. Place on BBQ, cover and cook 20 – 25 minutes.

Garlic Bread Skewers
tested in BBQ cooking class
Ingredients:
  • ½ Baguette

  • 24 Cherry tomatoes

  • ¼ c. Garlic Olive Oil

  • ¼ c. shredded Parmesan cheese

  • ½ tsp. sweet paprika

  • ½ tsp. Basil Olive Oil

  • 1 Tbsp. Butter Olive Oil

Instructions:

Cut baguette in half lengthwise into 1 inch chunks. Mix rest of ingredients in bowl. Add baguette chunks and toss to coat. Alternate on skewer 3 pieces of bread and 2 tomatoes onto each of 12 metal or wooden skewers.

Beef & Pepper Kabobs
tested in BBQ cooking class
Ingredients:
  • 1 Sirloin grilling steak 1-inch-thick (cut into 1 inch cubes)

  • 1 large sweet red pepper

  • 1 large yellow pepper (seed, core and cut peppers into 1 inch squares)

  • Marinade:

  • 3 Tbsp. Lemon Olive Oil

  • 1 Tbsp. Rosemary Olive Oil

  • salt and pepper to taste

Instructions:

Mix marinade in a bowl and toss in steak cubes to coat. Put in refrigerator for 1 ½-2 hours. Alternate beef and peppers onto metal or wooden skewers

Italian Citrus Chicken Breast
tested in BBQ cooking class
Ingredients:
  • 4 Chicken Breasts (wash chicken breasts)

  • Marinade:

  • 1/3 c. orange juice

  • 3 Tbsp. Lemon White Balsamic

  • 3 Tbsp. lime juice

  • 1 Tbsp. Chipotle Olive Oil

  • 3 Tbsp Porchectta Rub

  • 1 Tbsp. Lemon Olive Oil

Instructions:

Mix all ingredients in a bowl. Add chicken breast. Cover and refrigerate 3 – 4 hours turning every hour. Cook on BBQ covered with medium heat flipping every 6 – 8 minutes. 25 to 30 minutes.

Cantaloupe-Mint Cooler
tested in BBQ cooking class
Ingredients:
  • 8 c. chopped peeled cantaloupe (about one 4lb melon), divided

  • 2 c. ice cubes, divided

  • 2 c. cold water, divided

  • 1 c. sugar, divided

  • 1 c. vodka, divided

  • 6 Tbsp. fresh lime juice(approx 1 lime) divided plus 12 lime wedges for garnish, optional

  • 2 Tbsp. Lemongrass Mint White Balsamic Vinegar

  • 12 mint sprigs for garnish, optional

Instructions:

Puree half of all ingredients (except lime wedges and mint sprigs) in blender until smooth. Pour into 6 stemmed glasses; repeat. Garnish with lime wedges and mint sprigs.

Corn on the Cob
*tested in BBQ Cooking Class
Ingredients:
  • corn cobs, husked

  • Maple Balsamic

  • Butter Olive Oil

  • salt and pepper to taste

Instructions:

Husk corn and soak in cold water for 20 minutes. Remove corn from water and pat dry. Mix together equal parts Maple Balsamic and Butter Olive Oil. Brush corn on the cob with the balsamic and oil mixture. Place on top rack of BBQ for about 15 minutes at about 375F.

Grilled Potatoes and Carrots
tested in BBQ cooking class
Ingredients:
  • 1 lb. baby potatoes, cut in half

  • 1/2 lb. baby carrots

  • 1/2 diced red onion

  • 2 Tbsp. Canadian Maple Mustard

  • 1 Tbsp. Metropolitan Garlic Lovers Passion Rub

  • 3 Tbsp. Lemon Olive Oil

Instructions:

Toss all together in a bowl. Let marinate for at least an hour. Make foil packets and BBQ until potatoes are cooked.

Pages