Grilling
Grilled Peach Bruschetta
Ripe but firm peaches work the best. This recipe works well on its own or you can add some crispy, crumbled prosciutto to add a bit of salty crunch!
Ingredients
4-6 ripe peaches, sliced into wedges
1/4 cup […]
Pan-Seared Duck Breast with Elderberry Glaze
Sliced thin with the elderberry glaze paired with roasted vegetables and potatoes this duck will be a show-stopper!
Ingredients
Duck breast:
4 duck breasts (6 oz each)
2 Tbsp Gochujang Olive Oil
1 tsp salt
1 tsp black […]
Barbecue Foil Packet Gnocchi
Forget boiling gnocchi. Try this BBQ recipe, on a sheet pan in the oven or a frying pan on the stovetop. The recipe is endlessly adaptable to whatever is fresh at the market, add (or […]
Farm Market Quinoa Salad
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 […]
Grilled Chicken Kebabs with Lemon Fused Olive Oil and Oregano Balsamic
Ingredients
1/2 cup Eureka Lemon Fused Olive Oil
4 Tbsp Oregano White Balsamic Vinegar
1 tsp salt
1/2 tsp pepper
1 red bell pepper, cut into 1” pieces
1 […]
Pomegranate Balsamic Grilled Rib Eye Steak
Isn’t it time for another BBQ!
Ingredients
4 Tbsp (60 ml) SOOC Dark Pomegranate Balsamic
4 Tbsp (60 ml) SOOC Gourmet Garlic Olive Oil
1 Tbs. good quality Dijon-style mustard
1 tsp Big Mama’s Kansas City Rub (or sea salt)
(FOUR […]
Bangin’ Balsamic Wings!
Up your BBQ game to BANGIN’ with this great and VERSATILE recipe! If you don’t have the garlic oil and blackberry ginger balsamic used below, try it with what you have… JUST GO FOR IT! […]
Espresso Flank Steak
Flank steak is a lean, somewhat tough but flavourful cut of beef that benefits from the tenderizing effects of a marinade. Scoring the flank steak with 1/4-inch cuts about an inch apart across the grain […]