Recipes

Eat what you have around you and you’ll feel more grounded.

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.

Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.

Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a…

Decadent chocolates made with extra virgin olive oil.

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

My grandmother’s brownie recipe, plus a whole brick of cream cheese, topped with caramel and coated in chocolate!!

Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

This side or salad is a rip off of Yucatan street food where you get a coal burned cob seasoned with chili spices and lime and butter. With a beer, it’s lunch, or at least a late afternoon snack.