Balsamic Candied Nuts

Whether for tapas or part of a snack spread, these candied nuts can be summed up in two words: amazingly addictive. For the sea salt, I use our Saltwest Sea Salts in both sweet & [...]

2019-02-26T16:00:24-04:00

Asiago & Wild Mushroom Popcorn

Ingredients 6 cups freshly dry popped, warm popcorn 1/2 cup SOOC Wild Mushroom-Sage Olive Oil (divided) 1/2 cup freshly grated Asiago cheese + 2 tablespoons Fresh cracked pepper to taste sea salt to taste Directions [...]

2018-04-19T10:34:21-04:00

Summer Melon Salsa

This is a recipe I developed for Hi-Berry Farms for their blog, but we like it so much we had to share it here too! As opposed to any watermelon salad which won't keep, we [...]

2019-03-20T14:28:27-04:00

Baked Sweet Potato Wedges

Ingredients 4 medium Sweet Potatoes; cut lengthwise into 8 wedges 2 tbsp SOOC Cinnamon-Pear Dark Balsamic Vinegar 3 tbsp SOOC Butter 'Taste' Olive Oil ¾ tsp Vancouver Island Sea Salt Directions Preheat the oven to [...]

2019-02-26T15:45:47-04:00

Spicy Harissa Kale Chips

This recipe makes spicy kale chips, but you can easily substitute SOOC Harissa Olive Oil out for any other kind, say SOOC Lemon Olive Oil for a sweeter treat or SOOC Garlic Olive Oil for [...]

2018-04-19T10:32:58-04:00

Oregano Winter Pickles

These pickles will taste good in just a few hours, better after a couple of days! And they'll keep for about 2 months refrigerated. Ingredients For the Brine: 2 cups of SOOC Oregano White Balsamic [...]

2018-04-19T10:27:08-04:00

Cinnamon Pear Roasted Chickpeas

Ingredients 2 Cans Chickpeas 3 TB SOOC Butter 'Taste' Olive Oil- Vegan and Dairy Free 1 tsp SOOC Cinnamon Pear Dark Balsamic ½ tsp Vancouver Island Orange Lime Sea Salt  Directions Preheat oven to 400*F [...]

2018-04-19T10:34:05-04:00