Recipe Library

Find recipes made with canola oil.

From salad dressings to sautéing, canola oil’s neutral taste and light texture make it a great match for just about everything. Furthermore, its high heat tolerance means you can use canola oil for anything from baking to stir-frying to deep-frying or grilling.

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Pork Stir Fry

Making a stir fry is a fun and exciting culinary experience with a certain exotic flare. Here, I use a combination of asparagus, onions and bell peppers to add crunch and nutritional value to the dish, and recommend pork tenderloin to satisfy the meat eaters. For a proper stir fry, you need three things: a wok, great flavor and high heat. Canola oil has a high smoke point and neutral flavor so the rest of the ingredients can really shine. Best way to serve a stir fry? Try pairing it with whole grains, like brown rice or quinoa.

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Potato & Chicken Sausage Frittata

Frittatas are a great meal option because they can be served for breakfast, lunch, or dinner. Using hearty ingredients, like potatoes and artichokes, add a boost of flavor and extra nutrition. Canola oil’s high heat tolerance allows me to go seamlessly from the stove top to the oven.

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Grilled Tuna Steaks with Cilantro and Basil

Tuna is a very lean fish and will dry out if overcooked. Cook to an internal temperature of 145 °F (65 °C).

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Baked Salmon, with Honey, Garlic and Ginger

This Baked Salmon with Honey, Garlic, and Ginger recipe will satisfy your appetite and take care of your heart at the same time. Salmon and canola oil are both heart-healthy while honey, garlic, and ginger add a burst of flavor.

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Stir-Fried Broccoli, Red Peppers and Beef

This dish is a nutritious take on a Chinese classic.

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Latin Fusion Sirloin Skewers

The summer season is here! Time to light up the flames under some mean, tasty food. Of course, no summer get-together is complete without some skewers thrown on to a grill. For this dish, I recommend using lean, top sirloin steak cuts for a healthier red meat option, mixed up with some colorful vegetables. The marinade fuses the Latin flavors of aji, cilantro and lime with the Asian flavors of the soy sauce. The low saturated fat content of canola oil allows the marinade to stay free-flowing in the refrigerator.

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