Recipe File
Summer is almost upon us, and there is no better time of year to enjoy all the incredible bounty available to us here in the Comox Valley. Fresh veggies and fruit are mainstays of the season—you can find the best selection at local farm stands, or the Comox Valley Farmers’ Market, which is happening three times a week this summer. This month we have some recipes courtesy of Signature Oil & Vinegar, featuring products from their shop. If you haven’t already discovered all the amazing food items they offer, now is the time to check them out. In the meantime, give these perfect-for-summer recipes a try!
ORZO, QUINOA & CHICKPEA SALAD
Ingredients:
2 red bell peppers
4 small cucumbers or 1 large cucumber
1 cup cherry tomatoes
1 cup chopped fresh spinach
1 can chickpeas, drained and rinsed
1 cup cooked quinoa
1 cup cooked orzo
1 cup feta cheese, crumbled
Kalamata olives, cut into small pieces
Juice from ½ lemon (optional)
Dressing:
½ cup Balsamic vinegar
¼ – ½ cup olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
Fresh pepper to taste
Mix all ingredients together in a jar with tight fitting lid and shake to combine.
Salad Preparation:
Cut red peppers and cucumbers into medium sized pieces. Add whole cherry tomatoes and spinach. Place in a large bowl and add cooked quinoa, cooked orzo, chickpeas, feta cheese and olives. Toss and add dressing to taste. Squeeze lemon on top (if desired) before serving.
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MAPLE SESAME SALMON
The “best salmon ever!” according to the experts at Signature Oil & Vinegar, who provided this recipe.
You can find the products used in the recipe at their Tasting Bar in Courtenay or Campbell River.
Ingredients:
Wild salmon fillet or salmon steaks
4 tablespoons Signature Maple Balsamic
2 teaspoons Signature Toasted Sesame Oil
Clever Crow Comox Bay Seasoning
Horseradish, Dijon or whole grain Mustard
Preparation:
Season salmon lightly with Comox Bay Seasoning.
Rub salmon with mustard. Combine Maple Balsamic and sesame oil. Pour over salmon and use a pastry brush to coat evenly.
Bake at 425 degrees for approximately 20 minutes. While the salmon is baking, the balsamic thickens over the mustard creating a thick, flavorful glaze.
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CHIPOTLE CHOCOLATE SOUTHWEST CHICKEN SALAD
Another great summertime offering from Signature Oil & Vinegar. You can find the products used in the recipe at their Tasting Bar
in Courtenay or Campbell River.
Ingredients:
6 cups shredded romaine lettuce
2 cups chicken breast, cooked, shredded and seasoned
to taste with Fajita or Taco seasoning
1 cup cherry tomatoes, halved
4 green onions, chopped
1 avocado, diced
1 cup black beans, rinsed and drained
1 cup corn (if frozen, thawed; If canned, rinsed and drained)
1/2 cup shredded cheddar cheese
1/2 cup Chipotle Olive Oil
1/4 cup Dark Chocolate Balsamic Vinegar
salt & pepper to taste
Preparation for Vinaigrette:
Whisk together Chipotle Olive Oil and Dark Chocolate Balsamic Vinegar until emulsified. Set aside. Add salt and pepper to taste.
For the Southwest Chicken Salad:
Combine lettuce and all remaining ingredients in a large bowl. Drizzle dressing over the southwest chicken salad and toss to coat. Add any optional garnishes before serving and enjoy!
NOTE: With this hearty twist on a southwest chicken salad, feel free to add or substitute ingredients to your personal taste preferences. Optional ingredients to consider as a garnish include: 1/4 cup cilantro or crushed tortilla chips
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ESPRESSO BALSAMIC BBQ SAUCE
Another great summertime offering from Signature Oil & Vinegar. You can find the products used in the recipe at their Tasting Bar in Courtenay or Campbell River.
Ingredients:
4 cloves minced garlic
4 tablespoons Extra Virgin Olive Oil
1/2 cup Espresso Balsamic
1/4 cup soy sauce
1 cup ketchup
1 cup brown sugar
1/4 cup Dijon mustard
salt& pepper to taste
Preparation:
Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add espresso balsamic, soy sauce, ketchup, mustard and brown sugar and stir well. Add freshly ground black pepper and salt to taste. Bring to a simmer for 10 minutes. Let cool and store in refrigerator for up to 2 weeks.
Makes 2-3 cups.