Cooking with Hawberry Farms Flavoured Oils

Toss with warm pasta. Sprinkle with fresh grated parmesan cheese.
Use to saute vegetables for stir-fry dishes.
Vinaigrette dressing-3 parts Flavoured Oil, 1 part Vinegar
Use to top off your favorite homemade pizzas.
Pour into saucer with balsamic vinegar. Dip bread in mixture.
Pour into saucer with parmesan cheese. Dip bread in mixture.

Tomato Bruschetta
1/3 cup Hawberry Farms Garlic Basil or Oregano Oil
4 diced roma tomatoes
salt & pepper to taste
Mix all ingredients. Serve on toasted peasant bread, garnish with goat cheese

Ricotta Pesto
1/4 cup Hawberry Farms Garlic Basil Oil
8 oz. ricotta cheese
1 cup sweet basil leaves
1/2 cup parmesan cheese
1/3 cup chopped scallions
1/3 cup pine nuts
3 gloves of garlic
Combine all ingredients in blender & liquefy. Enjoy on toasted bread or add to warm pasta.

Garlic Potatoes
1/2 cup Hawberry Farms Flavoured Oil
2 lbs. potatoes, cubed
2 Tbsp. milk
2 Tbsp. parmesan cheese
Boil potatoes for 12-15 minutes. Drain well & mash, gradually adding oil & milk until soft. Stir in parmesan cheese

Steak Marinade
1/2 cup Hawberry Farms Flavoured Oil
1/4 cup soy sauce
1/4 cup chopped onion
Mix all ingredients and pour over meat. Marinate in refrigerator for 4 hours.

Pasta Sauce
½ c Hawberry Farms Flavoured Oil
1 cup sour cream
1/4 cup parmesan cheese
Combine ingredients and toss with warm pasta such as fettucine or linguine.

Marinated Cucumbers
2-3 cucumbers, peeled & sliced
1 red onion, thinly sliced
1/2 cup Hawberry Farms Flavoured Oil
1/4 cup White or Balsamic Vinegar
salt & pepper to taste
Place cucumbers and onion in a bowl. Add remaining ingredients. Refrigerate for 2 hours

Barbecued Fish
2 lbs. fish fillets
3 Tbsp. Hawberry Farms Flavoured Oil
½ c lemon juice
Place fish on aluminum foil. Top with oil and lemon juice and fold the foil into packets. Barbeque on the grill.

Stuffed Eggplant
1 medium eggplant
2 cloves garlic, cut in half
Fontina cheese, diced
Italian bread crumbs
Hawberry Farms Flavoured Oil
1/3 cup chopped prosciutto
1 tsp. chopped basil
salt & pepper to taste
Marinara (or Spaghetti) sauce
Peel eggplant and cut 5 slits, leaving about an inch from each end intact. Sprinkle salt, pepper & basil on the eggplant. stuff each slit with garlic, cheese, and prosciutto. Using Hawberry Farms oil, saute eggplant on all sides until brown. Place eggplant in casserole dish. Pour in the marinara sauce, covering the eggplant. Cook at 400 for 35 minutes.

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