Main Dishes
Tomato-Lychee Peach Salad
Summer in a bowl…
This could be enjoyed anytime all year, but is in a class all it’s own with FRESH Ontario Peaches & Field Tomatoes!
Ingredients
1/2 C sweet onion, diced
4 Tbsp SOOC Kaimana Lychee White […]
Paneer Stuffed Peppers
Paneer is a very mild, ‘searable’ white cheese available locally. It crumbles to a crispy, chewy satisfying texture. Combined with one of our more exotic oil & vinegar combos, this spicy tomato sauce is a […]
Spicy Shrimp Creole!
My first visit to New Orleans was way back when I was 17 and I’ve been back a few times since. It surely is one of (if not THE) most unique cities in the US.
Amazing […]
Farm Market Quinoa Salad
Mushroom & Leek Chowder with Bacon
Whether you forage for wild leeks and the elusive morel mushroom in the spring or use store-bought or a mix, this is sure to please!
A very hearty soup, maybe stew would be a better name? […]
Onion Feta Scalloped Potatoes (Gratin)
Ingredients
6 ounces crumbled feta (about 1 1 /2 cups)
2 1/2 C Half & Half cream
1 tsp salt
1/2 tsp pepper
2 Tbsp SOOC Mushroom & Sage Olive Oil
2 Tbsp SOOC French Tarragon White Balsamic
1 large […]
Mushroom and Potato Gratin (Scalloped Potatoes)
Using mushrooms and SOOC Mushroom & Sage Olive Oil gives this gratin a deep earthiness that enhances the buttery Yukon Gold potatoes. Savoury garlic, luxurious cream, fragrant thyme and salty Parmigiano-Reggiano cheese bring increased dimension […]
Pasta with Sausage and Asparagus
Ingredients
¾ pkg fusilli pasta
4 Tbsp Harissa Olive Oil, divided
½ pound asparagus spears, about ½ inch thick
1 small onion, chopped (about 1 cup)
3 Tbsp chopped parsley
½ pound mild sausage, casings removed
½ cup of […]
Grilled Portabello Mushroom Caps
Ingredients
2 large portobello mushroom caps
1-2 Tbsp of SOOC Harissa Olive Oil
Big Smokin’ Mama (BMKC Rub), to taste
1 Tbsp SOOC Traditional Dark Balsamic
Chili flakes (or other favourite spices)
Directions
Set your […]