Detailed Recipes

Salads are even better with our fruit wine vinegars!!

Salads are even better with our fruit wine vinegars!!

Thanks to Rosemary Harbrecht for these great salad dressing ideas:

APPLE VINAIGRETTE

  • 1 clove minced garlic
  • 1/2 teaspoon mustard
  • 1/2 teaspoon sea salt
  • 1/4 cup apple vinegar
  • 1/2 cup olive oil
  • pepper to taste

Whisk garlic, mustard, salt and vinegar together. Slowly pour in oil while whisking until emulsified. Taste. Add pepper and more salt if needed.

HAZELNUT BLACKBERRY VINAIGRETTE

  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 cup aged blackberry vinegar
  • 1/2 cup hazelnut oil
  • pepper to taste

Whisk mustard, salt, vinegar together. Drizzle oil into bowl while whisking. Taste. Add pepper.

RASPBERRY MINT VINAIGRETTE

  • 1 teaspoon garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 1 teaspoon fresh chopped mint
  • 1/2 cup olive oil 1/2 teaspoon salt

Mash garlic and salt together to form paste. Mix with vinegar, and mustard. Drizzle oil into mixture while whisking. Add mint. Taste.

Thanks to Andrea LeBorgne of Monsoon Coast Exotic World Spices for this great salmon dish!

GRILLED SALMON over SPRING GREENS with SORREL DIJON VINAIGRETTE

For the vinaigrette mix together:

  • 3 tsp SS Artisan Sorrel Vinegar 
  • Pinch salt 
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 1-2 tsp mayonnaise
  • 4-5 tsp vegetable oil

Taste and add more mayo or vinegar to taste. Refrigerate until ready to serve.  

  • 2 portions Sockeye or Coho Salmon fillet (175 g each)
  • Four cups mixed spring greens including arugla
  • Salt and pepper to taste 

Rinse salmon and pat dry with paper towel. Sprinkle flesh side with salt and pepper to taste. Preheat BBQ. Clean and oil BBQ grill well. Place salmon flesh side down for 4 minutes until it releases easily. Flip and grill another 4-5 minutes until done (about 10 minutes per inch total cooking time). Alternatively broil on high for about 10 minutes until cooked through. 

Toss greens with vinaigrette until evenly coated. Pile onto two plates and serve salmon on top.  Yum!

And thanks to Bree’s mom Judi for all these great recipes:

SIX MINUTE CHOCOLATE CAKE

  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup oil (canola, sunflower, safflower)
  • 1 cup cold water or brewed coffee (can use a heaping teaspoon of coffee substitute, i.e. Krakus and add it to the dry ingredients and use the one cup of cold water)
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons Salt Spring Artisan Blackberry Vinegar

Preheat the oven to 375 degrees.Sift together the flour, cocoa, baking soda, salt, coffee substitute and sugar into an ungreased 8 inch square or a 9 inch round baking pan.   In a 2 cup measuring cup, measure and mix together the oil, water or coffee and vanilla.  Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk.  When the batter is smooth, add the vinegar and stir quickly.  There will be pale swirls in the batter where the baking soda and vinegar are reacting.  Stir just until the vinegar is evenly distributed throughout the batter.  Bake for 25 to 30 minutes.

SATAY DIP

  • 1 Tablespoon olive oil
  • 1 Tablespoon roasted sesame oil
  • 2/3 cup finely chopped red onion
  • 1 1/2 teaspoons finely chopped garlic
  • 1 1/2 teaspoons grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon Salt Spring Artisan Plum infused with Thai Chili Vinegar
  • 1/4 cup light brown sugar
  • 2 Tablespoon soy sauce or tamari
  • 1/2 cup peanut butter
  • 1/4 cup ketchup
  • 2 Tablespoons sherry
  • 1 1/2 teaspoon lime juice

Whisk and cook for one minute.

MISO SALAD DRESSING

  • 1/4 cup white miso (or any miso you like)
  • 2 Tablespoons Salt Spring Artisan Apple Cider Vinegar
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons sesame oil
  • 1/2 teaspoon grated ginger
  • 3-4 Tablespoons honey or agave
  • 1/2 teaspoon toasted sesame seeds

Mix all ingredients and serve on raw salad or steamed vegetables.

ROASTED EGGPLANT WITH MISO LIME DRESSING

  • 1 large eggplant
  • 2 Tablespoons Salt Spring Artisan Plum Vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon honey
  • zest of 1 lime
  • 1 Tablespoon lime juice
  • 1 Tablespoon water
  • 3 Tablespoons white miso
  • chopped fresh cilantro

Preheat oven to 375 degrees.Prepare the dressing.  Whisk together vinegar, sesame oil, honey, lime juice and zest and water.  Next, blend miso with the ingredients using a fork to mash and then form into a paste.Slice the eggplant in half lengthwise.  Pierce the surface with a fork.   Spoon the dressing liberally over the eggplant.Roast until eggplant is falling apart tender, about 45 minutes to an hour.Remove from oven.  Sprinkle with cilantro if desired.

When eating its best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavor.

CREAMY BUTTERMILK COLE SLAW

  • 2 pounds cabbage (about 1 medium head) red or green or combo shredded finely
  • salt to taste
  • 2 medium carrots, grated
  • 1 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 small shallots, minced (about 2 Tablespoons)
  • 1/4 cup minced fresh parsley leaves
  • 1 teaspoon Salt Spring Artisan Tarragon or Raspberry Champagne Vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper

Toss shredded cabbage, carrots.   Stir buttermilk, mayo, sour cream, shallots, parsley, vinegar, sugar, mustard, 1/2 teaspoon salt and pepper together in small bowl.  Pour dressing over cabbage and toss to combine.   Refidgerate until chilled, about 30 minutes.   Can be refrigerated for up to 3 days.

SWEET AND SOUR CUCUMBERS WITH FRESH DILL

  • 2 english cucumbers (1 1/2 pounds)
  • 1 Tablespoon coarse kosher salt
  • 1/2 cup Salt Spring Island Artisan Plum Chili or Tarragon Vinegar
  • 1/4 cup finely chopped fresh dill
  • 3 Tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander.  Sprinkle with salt, toss to coat.   Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar and pepper in large bowl until sugar is dissolved.Drain cucumbers well, pat dry.  Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours, serve cold.

RAW KALE, CABBAGE AND CARROT CHOPPED SALAD WITH MAPLE SESAME VINAIGRETTE

Dressing:

  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons Salt Spring Artisan Blackberry or Raspberry Vinegar
  • 1 Tablespoon real maple syrup, grade B
  • 1 Tablespoon soy sauce or tamari
  • 1 clove garlic, finely minced

In a small bowl, whisk 1 Tablespoon of olive oil, the sesame oil, vinegar, maple syrup, soy sauce and minced garlic.

Salad:

  • 1 small bunch kale
  • 1 small head of Napa cabbage, shredded
  • 1 baby book choy, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seed or toasted sesame seeds
  • freshly ground pepper to taste

Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.  In a large bowl combine the kale and remaining Tablespoon of olive oil.  Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).   Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.  Let the salad stand for 10 minutes to marinate.  Top with seeds and season with freshly ground pepper.

GREEK PASTA SALAD

  • 2 cups penne pasta
  • 1/4 cup any Salt Spring Artisan Balsamic Vinegar
  • 1 Tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2/3 cup extra virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the penne, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.   Rinse with cold water and drain well in a colander set in the sink.

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper and olive oil.   Set aside.  Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives and eta cheese in a large bowl.   Pour vinaigrette over the pasta and mix together.   Cover and chill for 3 hours before serving.