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Home / Salad Dressings

Salad Dressings

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Cranberry Pear Vinaigrette
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Cranberry Strawberry Vinaigrette
$10.00 Add to cart
Lemon Dill Vinaigrette
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Showing all 3 results

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tasteoftheokanagan

It's Just Friday around here. Our products are jus

It's Just Friday around here. Our products are just as yummy today as they were yesterday, and will be tomorrow. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#NoBlackFriday⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We wont be participating in Black Friday and here's why:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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As a small business we simply cannot afford to offer massive discounts. We price our products fairly from the get-go (meaning we don't have the ability to slash prices). We work hard to create delicious products and believe strongly in paying our farmers and suppliers a fair price for the produce they lovingly grow. The price of our products reflects the hard work, love and homemade touch that goes into every jar. And that price is the price all year round, regardless of what day it is.⠀⠀⠀⠀⠀⠀⠀⠀⠀
👩‍🍳🔪🍐🍎🫑🍲⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#smallbatchbiglove❤️ #ShopSmall #SupportLocal #AvoidTheMallShopSmall

I had a little bit of butternut squash leftover fr

I had a little bit of butternut squash leftover from the Autumn Bruschetta I posted the other day, so I whipped up this quick quinoa bowl. Wholesome, flavorful, and filling, it's a healthy reprieve during an indulgent season. #plantbasedrecipe

🍂🍁 Fall Quinoa Bowl 🍁🍂

2 cups butternut squash, chopped into cubes
1 Tbsp. olive oil
1 cup uncooked quinoa
1 1/2 cups water
1/3 cup dried cranberries
1/3 cup finely chopped red onion
3 Tbsp. toasted pumpkin seeds
Taste of the Okanagan Cranberry Pear Vinaigrette
Kosher salt and fresh black pepper

INSTRUCTIONS
•Preheat the oven to 400 degrees F.
•In a large bowl, toss the butternut squash with olive oil.
•Season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
•While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a pot and bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
•To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.

#smallbatchbiglove❤️

Only 2 more days to order your @Craftcultureshows

Only 2 more days to order your @Craftcultureshows Holiday Essentials Gift Box featuring our #CranberryJalapenoJelly. This box includes everything to make you warm and fuzzy all over this holiday season. Imagine receiving this bundle on your doorstep? Or gift it to yourself, we won't judge!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Order online by November 25 at local-box.ca!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@ktreber.art⠀⠀⠀⠀⠀⠀⠀⠀⠀
@hairbrainedschemes⠀⠀⠀⠀⠀⠀⠀⠀⠀
@pilgrimcoffeeroaster⠀⠀⠀⠀⠀⠀⠀⠀⠀
@viva.cacao⠀⠀⠀⠀⠀⠀⠀⠀⠀
@closetohomeca⠀⠀⠀⠀⠀⠀⠀⠀⠀
@okanagancandleco

You've all been asking, so here's the deal with de

As promised here is the recipe for the Autumn Brus

As promised here is the recipe for the Autumn Bruschetta we posted yesterday. A yummy twist on a classic for a seasonal snack bringing all the fall vibes.

🍂🍁 Autumn Bruschetta 🍂🍁

• 4 cups diced butternut squash
• 1/2 cup Taste of the Okanagan Orchard Chutney
• baguette
• goat cheese (or ricotta)
• handful of fresh sage leaves

1. Preheat oven to 425°. Spread diced butternut squash in a single layer on a baking tray and roast for about 25 minutes tossing halfway through.

2. While squash is cooking stack your sage leaves, roll them up and slice them finely. Then fry for a few minutes in about a tablespoon of olive oil.

3. When the butternut squash done add it a mixing bowl and toss with the Orchard Chutney.

4. Slice your baguette into thin slices (toast if desired) and spread a bit of goat cheese or ricotta on them. Spoon the butternut squash on top and sprinkle with the fried sage.

#fallrecipes #autumnbruschetta #holidayappetizers #smallbatchbiglove❤️

Fall Bruschetta... Autumn Crostinis... whatever yo

Fall Bruschetta... Autumn Crostinis... whatever you want to call them, call them delicious! Roasted butternut squash tossed with our Orchard Chutney and piled on a goat cheese topped crostini with some crispy sage. They may sounds complicated but these handheld appetizers are easy to make and the perfect little nosh on these chilly autumn evenings. Stay tuned for the recipe. 🍁🍂

#fallbruschetta #autumnrecipes #thanksgivingappetizer #smallbatchbiglove❤️

Our mini packs make the perfect stocking stuffer o

Our mini packs make the perfect stocking stuffer or hostess gift, or if you're staying home this year like most of us, they are small enough to easily pop in the mail. Just a little something to let your friends and family know you're thinking of them. And at just $12.50 each they wont break the bank. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Find us this weekend (Nov 20-22) at The Red Barn Christmas Market in Kelowna. @artisansshowcase or at the @eastkelownamarket Nov. 29th and Dec 13th. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you're not local or can't make it down this weekend you can order online at tasteoftheokanagan.com. FREE SHIPPING on all orders over $99, and FREE Local Delivery (*West Kelowna to Vernon) on orders over $25. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#stockingstuffers #ArtisanPreserves #SmallBatchBigLove #hostessgifts #Shopsmall #Shoplocal #okanaganmade #MadeInCanada

Baked Brie... 🧀🤤 Seriously, one of the easie

Baked Brie... 🧀🤤 Seriously, one of the easiest appetizers you’ll ever make and this ooey, gooey, melty, wheel of cheese brings the WOW factor every time! It’s how I kick-off the holidays 🎄... and I may be starting earlier this year because, well, we all need a little excitement and comfort around here!

This one was made with our Apple Chutney and some candied walnuts on top, but you can easily switch up the toppings and have a different brie every time.

Cranberry Jalapeno Jelly with some toasted pine nuts, Olive Tapenade with some rosemary, or if you wanna get extra fancy wrap the entire wheel of brie with your toppings in some puff pastry before you bake it. Mmmmmm!

EASY BAKED BRIE

1. Preheat oven to 350°F

2. Place Brie in and ovenproof dish and score the top in a criss-cross pattern.

3. Top with your favourite TASTE OF THE OKANAGAN chutney, pepper jelly, or tapenade, and bake for 15-20 mins. Additional toppings like fresh herbs or toasted nuts are also great accompaniments.

4. Serve warm with crackers or a baguette.

#bakedbrie #applechutney #holidayappetizers
#cheeserecipes #holidayentertaining #cheeseboard #smallbatchbiglove❤️

🎄THIS WEEKEND! 🎄// Nov 20, 21 & 22 we'll be

🎄THIS WEEKEND! 🎄// Nov 20, 21 & 22 we'll be at The Red Barn Christmas Market at the Okanagan Mission Community Hall with all of our favourite vendors! Check out @artisansshowcase for a sneak peak of who else will be there.

Fri Nov 20 4pm-8pm
Sat Nov 21 9am-6pm
Sun Nov 22 10am-5pm

There will be vendors indoors and out so come support local for all your Christmas gifts! 🎁

If you're not in the Okanagan, or can make it down this weekend, don't worry you can always order online! FREE SHIPPING across Canada on all orders over $99 and FREE LOCAL DELIVERY (West Kelowna to Vernon) on orders over $25.
Visit tasteoftheokanagan.com to order.

Our recipe cards have arrived! We'll be tucking th

Our recipe cards have arrived! We'll be tucking these in with your online orders to give you some ideas on using our products. We can't wait to see what you make, so don't forget to tag us!

#smallbatchbiglove❤️

This is just a friendly reminder to shop early thi

If you've been following along here for a while, y

If you've been following along here for a while, you might be familiar with our Fiesta Shrimp Dip recipe. It's definitely a fan favourite and the number one request whenever I'm asked to bring a dish to any sort of function. We've shared the recipe a few times, but given everything going on this year, I thought it might be fun to reimagine it in a more Covid friendly way. Not only do the layers look super pretty in the individual glasses, but now you don't have to share! 🤪

🍤 FIESTA SHRIMP DIP 🍤

• 12-16 shrimp, cleaned and deveined
• 1 clove garlic, minced
• 1 tbsp butter
• 1 jar Taste of the Okanagan Fiesta Pear Salsa
• 150g shredded Monterey Jack Cheese
• 125g Cream Cheese, softened
• 125g Sour Cream
• 2 tbsp Taste of the Okanagan South of the Border Seasoning
• 1 handful of fresh cilantro,
• chopped (sub parsley if preferred)
• 2-3 green onions, chopped

Melt butter & garlic in a pan and sauté shrimp until cooked through.

While shrimp are cooking mix softened cream cheese with sour cream and seasoning mix. Spread evenly on the bottom of your serving dish. This will be your first
layer. Next, layer the jar of Fiesta Pear Salsa, on top of the cream cheese layer.

When shrimp is cooked, rough chop into small pieces, and layer on top of the salsa. Top shrimp with shredded cheese, and then top cheese with the chopped cilantro and green onions.

Serve with tortilla chips.

#appetizerrecipe #shrimpdip #pearsalsa #individualdips #layereddip #partydip

Crisp air and cozy sweaters... we're settling into

Crisp air and cozy sweaters... we're settling into this cold weather season with some of our fall favorites.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#OkanaganApples #CharcuterieMustHaves #fallflavours #applechutney #redpepperjelly #cheeseboard #charcuterieboard #canadianmade #artisanpreserves #smallbatchbiglove❤️

We may not be getting together to share the holida

We may not be getting together to share the holidays with friends and family this year, but that doesn't mean you can't still share the love... after all everyone needs to eat. We'll have lots of these cute little gift packs for sale this weekend at the Penticton Holiday Market to make your Christmas shopping easy-peasy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join us:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Friday 3pm-7pm⠀⠀⠀⠀⠀⠀⠀⠀⠀
Saturday 9am-7pm⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sunday 9am-4pm⠀⠀⠀⠀⠀⠀⠀⠀⠀
at the Penticton Trade and Convention Centre. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you can't make it to the market you can always order online at tasteoftheokanagan.com. We have free shipping on all orders over $99 and local delivery for orders over $25. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#HolidayShopping #HandmadeHolidays #FoodieGifts #ChristmasShopping #MadeInCanada #artisanfood #smallbatchbiglove @artisansshowcase #corporategifts

This fresh take on coleslaw makes a great side dis

This fresh take on coleslaw makes a great side dish to cozy fall dinners... but we especially love it on top of our pulled pork sandwiches (see yesterday's post). Apples and pork are an age-old combination and we love how the tartness from fresh apples mixed with our flavourful Apple Chutney helps cut through the richness of the pork. Plus it's super easy!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can shred your own cabbage & carrots or do what I do and just grab a bag of coleslaw mix from the grocery store. Then just cut a granny smith apple into matchstick pieces and chop up some parsley or cilantro. For the dressing mix 2 parts of Taste of the Okanagan's Apple Chutney with 1 part Olive Oil and 1 Part Apple Cider Vinegar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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APPLE CABBAGE SLAW⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 2 cups Coleslaw Mix⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1 Granny Smith Apple cut into matchstick size pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 2 tbsp chopped parsley or cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 2 tbsp Apple Cider Vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
• 2 tbsp Olive Oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Mix the coleslaw mix, chopped apple and chopped parsley or cilantro together in a large bow. In a separate bowl mix the TASTE OF THE OKANAGAN APPLE CHUTNEY with the apple cider vinegar and olive oil and then drizzle over the slaw and toss to dress.

This cooler weather has us craving comfort foods.

This cooler weather has us craving comfort foods. Those easy dishes you can just throw in the slow cooker and forget about. Pulled pork is one of our go-to's!

SLOW COOKER PULLED PORK SANDWICHES

• 1 boneless pork shoulder (about 4-5lbs)
• 1 bottle Taste of the Okanagan's Pulled Pork Sauce
• Buns
• Apple Coleslaw (Stay tuned for the recipe tomorrow)

HOW TO
• Season the pork shoulder with salt & pepper and place in your slow cooker.
• Dump the bottle of Taste of the Okanagan Pulled Pork Sauce on top.
• Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
• Remove the roast from the slow cooker, and shred the meat using two forks.
• Skim the fat from the liquid left in the slow cooker. Return the shredded pork and stir the meat into the juices.
• Add pork to toasted buns and top with Apple Coleslaw (recipe coming tomorrow)

#cookathome #slowcookermeals #pulledporksandwiches #pulledporksauce

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