Recipe File

The Flavors of Fall

Fresh recipes to celebrate the bounty of fall

Cool weather is fast approaching, and with the falling leaves comes an abundance of produce from the garden. Apples, squash, tomatoes—they all ripen at once and we’re left looking for ways to use and enjoy fall’s bounty. Below are a few ways to transform some of the season’s offerings into delicious meals.

Fall is also the time of year that wild mushrooms start to appear. Chanterelle, lobster, pine and chicken-of-the-woods are just a few of the delicacies you can find and purchase locally, just be sure you know what you are picking as many mushrooms are not safe to eat. This month we again offer some recipes from 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-fall recipes a try!

Parmesan & Truffle Mashed Potatoes

A “delicious” side dish, 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 and Campbell River.

6 pounds Yukon Gold potatoes, unpeeled
¾ cup Butter Infused Olive Oil
2 medium cloves garlic
1 cup half & half
1 tablespoon Truffle Oil
1 cup grated Parmesan cheese
Sea salt & fresh cracked black pepper to taste
Optional: finely minced, fresh chopped flat leaf parsley for garnish


  • Dice potatoes and boil in salted water until they are fork tender.
  • Heat the half-and-half, butter olive oil and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water
  • Mash and add the garlic-cream-butter mixture, grated Parmesan and truffle oil. Stir to combine. Let stand for 5 minutes so the mixture thickens then serve.

Roasted Squash Soup with Bacon

1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
For the soup:
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled Feta or goat cheese
2 tablespoons chopped chives


  • Preheat oven to 400 degrees F. Lightly oil a baking sheet. Place squash, onion, pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper to taste. Gently toss to combine. Bake for 25-30 minutes, or until squash is tender, stirring half way through.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  •  Heat a large stockpot over medium heat. Add squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper to taste. Stir in chicken stock and purée with an immersion blender.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, cheese and chives.

Sesame Garlic Green Beans

Another offering from Signature Oil & Vinegar. You can find the products used in the
recipe at their Tasting Bar in Courtenay and Campbell River.

1 pound green beans, washed
2 teaspoons Signature garlic extra virgin olive oil
1 tablespoon Signature sesame oil
1-2 tablespoons soy sauce
1 tablespoon toasted sesame seeds


  • Heat a large pan or wok over medium heat. Add garlic EVOO. Toss in green beans and sesame oil. Stir the beans to coat with oil. Cook for about 8-10 minutes, until beans are bright green. Add soy sauce and stir frequently for about 5 minutes. Stir in toasted sesame seeds and transfer to a serving platter. Served 4-6.

Creamy Wild Mushroom Fettucine

8 ounces fettuccine
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound Chanterelle or other wild mushrooms, thinly sliced
1 onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
3/4 cup chicken broth
1 cup half and half, or more, as needed*
2 cups baby spinach
1/2 cup freshly grated Parmesan or Asiago cheese
2 tablespoons chopped fresh parsley leaves


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
  • Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
  • Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Blood Orange Olive Oil Brownies

Another offering from Signature Oil & Vinegar. You can find the products used in the recipe at their Tasting Bars.

1/4 cup Blood Orange Fused Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
  • In a medium bowl, mix together the blood orange infused olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended Stir in walnuts, if desired.
  • Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.