Vegetarian
Harira Spiced Moroccan Vegetable Soup
Harira is a traditional soup in Morocco and comes from the Maghreb region.
This is a vegetable soup, but with one egg, so not vegetarian, the egg is required for thickening. Harira is traditionally a ‘meat’ […]
Caramelized Brussels Sprouts and Creminis
Ingredients
1½ lbs small, fresh Brussels sprouts, dried end trimmed, and cut in half
½ lb fresh Cremini mushrooms, sliced in half
¼ Cup Gourmet Garlic Olive Oil
1 medium shallot, thinly sliced
2 Tbsp […]
Truffle Devilled Eggs
Ingredients
12 Large Eggs, room temperature
5 T Mayonaise
2 t SOOC Sicilian Lemon White Balsamic
1 T Dijon Mustard
1 T SOOC White Truffle Oil
Pinch salt
1 T finely chopped chives
Pinch of cayenne
Directions
Put eggs in a large pot, […]
Sesame Pasta Salad
Ingredients
1 lb linguine, broken in half
2 T SOOC Toasted Sesame Oil
3 T SOOC UP EVOO
3 T honey
3 T Soy Sauce
3 T SOOC Honey Ginger White Balsamic
¼ t cayenne pepper
3 red bell peppers, […]
Healthy Garbanzo Hummus
As with any great hummus recipe, this one is easily adaptable to suit your flavour preferences.
INGREDIENTS
2 (15.5oz) cans garbanzo beans, drained
⅓ C SOOC Chipotle Olive Oil
⅓ C lemon juice
2 T SOOC Toasted Sesame Oil
2 […]
Crunchy Kale Salad
INGREDIENTS
Salad:
1 bunch of kale, remove stems and chop
¼ small head of purple cabbage, chopped
1 C nuts, toasted and chopped (cashews, walnuts, sunflower seeds, etc)
2 medium carrots, peeled and grated
1 T SOOC UP EVOO
Dressing:
1 apple, […]
Cheers to Beans
The dark champagne balsamic adds a rich, layered flavour to the beans and the onions get a scrumptious glaze!
Ingredients
1 lb fresh green beans, trimmed
8 oz pearl onions
¼ Cup Champagne Dark Balsamic
2 ¼ […]
Beets en Français
Ingredients
3 medium beets, peeled and cut into large cubes
1 large sweet onion, cut into chunks
¼ cup Champagne Dark Balsamic
¼ cup Herbs de Provence Olive Oil
2 cloves fresh garlic, finely minced
1 tsp dried thyme
1 […]
Ruby Red Salad
INGREDIENTS
Salad:
1 small head of red cabbage, you may save the outer leaves for serving
2 blood oranges, sliced, seeded, peeled, and chopped into bite-size pieces (if you can’t find blood oranges you can sub Navel)
½ red […]
Sacred Valley Quinoa Soup
The inspiration for this recipe comes from the ‘Sacred Valley’ high up in the Andes Mountains of Peru at a restaurant called ‘Blue Magic’ in the village of Ollantaytambo. It was one of the BEST […]