Boundary Waters Blueberry Vinaigrette
- 4 Tablespoons Blueberry Balsamic (Sutter Buttes)
- 1 Tablespoon Boundary Waters Blueberry Hot Sauce (Lake Superior Spice Co)
- 1/3 Cup Sicilian Lemon Olive Oi1 (Olivelle)
- 1 Teaspoon Edmond Fallot Dijon Mustard
- ¼ Teaspoon Grey Fine Sea Salt (Le Guerandais)
Bloody Mary Salad Dressing
- 1/3 cup Vera Cruz Olive Oil (Olivelle)
- 3 Tablespoons Cucumber Balsamic Vinegar (Olivelle)
- ½ Teaspoon Bloody Mary Seasoning (Wayzata Bay)
- ½ Teaspoon Tzatziki Rub & Seasoning (Olivelle)
- ¼ Teaspoon mixed cracked peppercorns (Pepper Creek Farms)
Smoky Roasted Shallot Salad Dressing
- 3 Tablespoons Vine-Ripened Raspberry Balsamic Vinegar (Olivelle)
- 3 Tablespoons Roasted Shallot Oil (Olivelle)
- 2 Tablespoons Sicilian Lemon Oil (Olivelle)
- 1 ½ Teaspoons Northern Lights Seasoning (Wayzata Bay)
PizzaOlio Bread Dipper
Directions: Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add spice.
Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread.
Wild Mushroom & Sage Salad Dressing
- ¼ Cup Wild Mushroom & Sage EVOO (Olivelle)
- 2 Tablespoons Sicilian Lemon EVOO (Olivelle)
- 3 Tablespoons Harvest Fig Balsamic Vinegar (Olivelle)
- ¾ to 1 Teaspoon Butcher’s Spice Blend & Seasoning (Olivelle)
Wild Mushroom & Sage Bread Dipper
- 1 Tablespoon Wild Mushroom & Sage Olive Oil (Olivelle)
- 1 Tablespoon Harvest Fig Balsamic Vinegar (Olivelle)
- 1 pinch of Ground Butcher's Spice Blend (Olivelle)
Pour Olive Oil, Balsamic and Spice blend into dipping bowl. Serve with Focaccia, French Bread, Ciabatta or your favorite artisan bread.
Ritzy Rhubarb Salad Dressing
Season with sea salt and pepper
Note: Refrigerate any remaining dressing.
Italian Salad Dressing
- ¼ Cup Tuscan Herb EVOO (Olivelle)
- 2 Tablespoons Garlic & Herb EVOO (Olivelle)
- 3 Tablespoons Prosecco Italian White Wine Vinegar (Olivelle)
- 1 Teaspoon Parmesan & Asiago Dipper & Seasoning (Olivelle)
Season with sea salt and cracked pepper as desired.
Note: Refrigerate any remaining dressing.
Damn Good Maple Vinaigrette
- 3 Tablespoons Maple Vinegar (Stoney Brook Farm)
- 2 Tablespoons Maple Syrup (Wild Country or Minnesota Syrup Co)
- 2 Tablespoons Damn Good Mustard (Lake Superior Spice Co.)
- 1/3 Cup Sweet Cream Butter Olive Oil (Olivelle)
- 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)
Note: Refrigerate any remaining dressing.
Wild Rice Pancake Mix
- 1 Cup Farmhouse Pancake Mix (Stonewall Kitchens)
- 1 Large Egg
- 2 Tablespoons Sicilian Lemon Olive Oil (Olivelle)
- 1/2 Cup Milk or Buttermilk Cup cooked and cooled Wild Rice (Spirit Lake Native Farms or Light MN Cultivated Wild
Rice)
- ¾ Cup Tart Dried Cherries (Chukar Cherries) or Organic Dried Cranberries (Made in Nature)
Directions: Follow the instructions for preparation on the Farmhouse Pancake Mix making the additions/ substitutions as noted above.
Yield: Six 5-inch pancakes.
Note: For a thinner batter increase milk by one tablespoon until desired consistency is achieved.
until desired consistency is achieved.
Tip: The Nor Pro Batter Dispenser makes pouring pancakes easy.
Frantoia Bread Dipper
• 1 Tablespoon Frantoia (Olivelle) Olive Oil,
• 1 Tablespoon Barrel Aged (Olivelle) Balsamic Vinegar
• 1/2 Teaspoon Tuscan Dipping Herbs (Sutter Buttes)
Directions: Pour Olive Oil, Balsamic and Spice mix into a dipping bowl. Add spice.
Serve with Focaccia, French bread, Ciabatta or your favorite artisan bread.
Sunny Maple Vinaigrette
- 2 Tablespoons Maple (Stoney Brook Farm) Vinegar
- 3 Tablespoons Avocado (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Black Pepper (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Maple (Wild Country) Syrup
- 1 Tablespoon Boetie's Mustard
- 1/8 Teaspoon Grey Fine Sea Salt
Note: Refrigerate any remaining dressing.
Sweet Ginger Dressing
- 1/3 Cup Toasted Sesame Seed Oil (Olivelle)
- 1/3 Cup Black Garlic Tamari Balsamic Vinegar (Olivelle)
- 3 Tablespoons Minced Sweetened Ginger Slices (Woodstock)
Key Lime & Strawberry Salad Dressing
- 3 Tablespoons Key Lime (Olivelle) Olive Oil
- 2 Tablespoons Black Pepper (Olivelle) Olive Oil
- 3 Tablespoons Strawberry (Olivelle) Balsamic
- 1 Teaspoon Feta & Herb Dipper (Olivelle)
- Season with sea salt and cracked pepper as desired
Northern Lights Dressing
- 3 Tablespoons Harvest Fig (Olivelle) Balsamic
- 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
- 1 ½ Teaspoons Northern Lights spice mix (Wayzata Bay Spice Company)
- Add additional seasoning as desired.
Lingonberry Salad Dressing
- 3 Tablespoons Meyer Lemon Balsamic Vinegar (Olivelle)
- 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
- 2 Tablespoons Lingonberry (Elki) Fruit Spread
- Season with sea salt and pepper.
Sweet Heat Salad Dressing
- 1/3 Cup Key Lime (Olivelle) Extra Virgin Olive Oil
- 3 Tablespoons Pineapple Habanero (Olivelle) Balsamic Vinegar
- 4 Strips Candied Ginger (Agrimontana) finely diced
- Add salt and pepper as desired.
Zesty Basil Peach Salad Dressing
- 3 Tablespoons Basil Genovese (Olivelle) Olive Oil
- 3 Tablespoons Summer Peach (Olivelle) Balsamic Vinegar
- 1 Teaspoon Feta & Herb Dipper (Olivelle)
- ¼ Teaspoon mixed cracked peppercorns (Pepper Creek Farms)
Fiesta Spice Salad Dressing
- 3 Tablespoons Smoked (Olivelle) Balsamic Vinegar
- 1/3 Cup Fiesta Spice (Olivelle) Extra Virgin Olive Oil
- 1 Teaspoon Sweet Smoked Chili Rub & Seasoning (Olivelle)
- Serving suggestion: Try in on a hearty tossed salad, with chicken, steak or shrimp.
Tuscan Herb/Crisp Anjou Pear Salad Dressing
- 1/3 Cup Tuscan Herb (Olivelle) Olive Oil
- 3 Tablespoons Crisp Anjou Pear (Olivelle) Balsamic Vinegar
- 1 Teaspoon Feta & Herb Dipper (Olivelle)
- Season with sea salt and cracked pepper as desired.
