Finger Lakes Grape Seed Oil
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Finger Lakes Grape Seed Oil was featured
January 9, 2013 on the "Going Green" segment of the PBS program Homework Hotline. The video demonstrates the process of turning waste grape pomace from local wineries into our premium Finger Lakes Grape Seed Oil as told by Mike Coia, CEO of Seneca BioEnergy and George Farenthold, Marketing Manager. The video also features David Peterson, owner of Swedish Hill Winery.

Cooking Tips
& various suggestions
Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.
Stock up on spices. One of the keys to cooking low-fat and not getting bored is to spice your food well. When you have finished your recipe, always taste it and adjust the spices to meet your taste.
When cooking a dish with both vegetables and meat (i.e. in stir frys and stews), reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You will hardly notice!
Thicken gravies with milk or broth blended in the blender with flour. Be sure to cook long enough to remove the raw flour taste. Youll never notice the lack of fat.
Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

Stacey’s Red Quinoa and Chopped Vegetable Salad with Lemon-Shallot Vinaigrette


  • 3 lbs. salad vegetables, chopped. (Stacey uses cucumber, tomato and bell pepper)
  • 1—2 T. grape seed oil. (Stacey uses locally produced Finger Lakes Grape Seed Oil)
  • Salt and Pepper to taste
  • 8 oz. (1 1/3 C.) Red Quinoa
  • 1 C. (packed) kale leaves or use Swiss chard for a milder flavor
  • ½ C. flat leafed Italian parsley
  • 6—8 oz. Feta cheese, (Stacey uses locally produced Lively Run Goat Dairy)

Vinaigrette: Whisk together ingredients and set aside

  • ¼ C. grape seed oil (Finger Lakes Grape Seed Oil)
  • ¼ C. red wine vinegar
  • ¼ C. dry red wine
  • The zest and juice of 1 whole lemon
  • 1 T. finely minced shallot
  • 1—2 t. Dijon mustard, to taste
  • ¼ t. each salt and pepper, to taste

Cook quinoa according to package directions and set aside to cool. You can substitute black quinoa for the red, but don’t use white quinoa. When cooked, 8 oz. quinoa will make 4 cups. Wash kale well and cut into thin ribbons. Wash parsley well and chop. Crumble feta into marble sized pieces. Combine everything except the vinaigrette. Add 8 T. of the vinaigrette, stir, taste and add more if desired. (Any extra vinaigrette can be saved to use later. It is wonderful over grilled vegetables.)
This is best served lightly chilled and will make approximately 7 Cups.
This pairs well with the McGregor Vineyard’s Highlands Red and Rose’ d’Cabernet Franc.

Thank you Stacey McGregor from McGregor Vineyards, Dundee, NY, for developing this delightful recipe using Finger Lakes Grape Seed Oil.


Finger Lakes Grape Seed Oil Caprese Salad

3 Large, Vine Ripe Tomatoes (¼ Inch Slices)
1 Lb, Fresh Mozzarella Cheese (¼ Inch Slices)
1/4 Cup, Finger Lakes Grape Seed Oil
20-30, Fresh Basil Leaves Coarsely Ground Salt and Pepper (to taste)

In a circular pattern, alternate slices of tomato, mozzarella, and basil leaves. Sprinkle with salt and pepper to taste. Drizzle the salad with Finger Lakes Grape Seed Oil. Then serve with hearty bread slices, and enjoy!

* Feel free to use additional seasonings to enhance and customize the flavor of your Caprese Salad. Balsamic vinegar, garlic, oregano are among the seasonings that can go nicely on this salad.

Dundee Molded Plywood Canoe

Grape Seed Oil Seared Scallops, Toasted Pine Nuts & Baby Spinach

Submitted by: Patrick Sodums
Coordenador de Intercâmbio
Brasilis FC/Hotel Oscar Inn

You will need:

  • Half pound scallops
  • 4 artichoke hearts, quartered
  • Pinch of salt
  • tsp of grey mustard
  • Sundried tomatoes, diced
  • Splash of Riesling Wine
  • 2-4 tsp of Finger Lakes Grape Seed Oil
  • Tbs pine nuts
  • Medium sized clove of garlic
  • 2 sauté pans (one with a lid)
  • Oven safe dish
  • Kitchen tongs
  • Oven heated to 200 degrees F

Scallops are a wonderful treat when prepared correctly. 

The first trick is to look for fresh dry-packed scallops.  If using frozen scallops allow them to thaw in a bucket of water.  Either way, the scallops should be at room temperature immediately before cooking. 

The second trick is an initial searing to create color and flavor in the grape seed oil.  Grape seed oil is a natural fit because of its smoke point of 435 degrees F.

Once properly seared, the scallops require very little cooking time.  It is here where you could overcook the scallops and they end up tough. A 1 oz scallop should be seared for approximately 90 seconds per side (or 1-2 minutes depending on size).  You should end up a nice golden brown sear on each side, without cooking the center—that will happen right before plating the dish!

Step 1 Toasting and Searing

  • Season room temperature scallops with a pinch of salt
  • Place 2 Tbs Pine nuts in a dry sauté pan and heat pan to medium heat. Keep the pine nuts moving occasionally to prevent burning while encouraging toasting.  When a nice golden brown color appears on the pine nuts, remove them to the oven safe dish and place in a warmed oven to 200 degrees F. Return the sauté pan to stove top.
  • Place about 2 tsp of grape seed oil in sauté pan and heat pan on the stove on “high”.  As soon as the oil begins to appear thin and move easily around the pan, or as soon as smoke faintly appears, lay scallops gently into hot grape seed oil (make sure to have a large enough pan for 8 scallops to fit in WITH space to spare.  Otherwise the water released from the scallops will steam the scallops, which will destroy the crisp outer sear and will likely overcook the scallops.  (If no larger pan is available, sear the scallops in multiple batches)
  • Sear the scallops for 1-2 minutes, depending on size, but do not move them until ready to check or flip in order to promote an even searing
  • Flip scallops gently with tongs and sear other side for 1-2 minutes. Remove scallops PROMPTLY from the burner and put them in the oven safe dish with the pine nuts.

Step 2 Building the Sauce

  • Replace the pan used to sear the scallops to the burner and set it to “medium-low”.
  • Add one medium sized clove of garlic chopped finely.
  • Add 1 tsp grape seed oil to pan, depending upon the remaining quantity of oil after searing the scallops.
  • Add 2 diced sun dried tomatoes and toss ingredients in pan to mix
  • Turn the heat to “high” and once it has become hot add 1 tsp mustard to hot pan and mix ingredients actively for 15-30 seconds.
  • After mixing in the mustard, immediately add a splash of Riesling wine.
  • Add quartered artichoke hearts
  • Allow the wine to cook off for approximately 1 minute.  The moisture in the pan should have reduced but not disappeared.

Step 3 Finishing the Dish

  • Wash baby spinach and shake to dry, add to sauté pan (otherwise excess water will affect your sauce).
  • Reduce heat to “low” and allow the spinach to slightly wilt, cover and remove the pan from heat
  • Quickly heat another sauté pan and add remaining tsp of grape seed oil to hot pan and take scallops and pine nuts out of the oven and add to hot pan.  Cook the previously seared scallops 30 seconds each side for a succulent center.  Or cook 45 seconds each side for a firmer scallop.
  • Plate the partially wilted spinach and sauce.
  • Use the tongs to place the finished scallops and pine nuts onto the bed of spinach, artichoke hearts, and sundried tomatoes.
  • Enjoy!

Requires about 20 minutes total, roughly 5 minutes prep and 15 minutes cook time. 
Yields 2 servings

Chicken & Grapes

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons Finger Lakes Grape Seed Oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds>
2 cups seedless green grapes

Combine mustard, soy sauce, honey and vinegar. Set sauce aside.

In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.

If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Dundee Molded Plywood Canoe

Grape Seed Oil Pie Crust

2 Cups, Unbleached All-purpose Flour
1/4 Cup, White Sugar
1/8 Teaspoon Salt
3/4 Cup Grape Seed Oil, Frozen on wax paper
1/4 Cup cold water
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

In a food processor, whirl flour, sugar and salt together until well mixed. Break up frozen grape seed oil and combine with flour mixture. Whirl together until it looks like cornmeal. Gradually pour in water adding just enough to allow for dough to form a ball.

Immediately press dough into pie pan. Cover and refrigerate any leftover dough. Wrap pie crust edges with foil and bake for 10 to 15 minutes. Use with your favorite pie recipe.


Healthy Chocolate Chip Cookies

1/2 Teaspoon, Celtic Sea Salt
1/2 Teaspoon, Baking Soda
1/2 Cup, Grape Seed Oil
1 Tablespoon, Vanilla Extract
1/2 Cup, Agave Nectar
1/2 Cup, Dagoba Chocodrops

Combine dry ingredients in a large bowl.

Stir together wet ingredients in a smaller bowl.

Mix wet ingredients into dry.

Form 1/2-inch balls and press onto a parchment-lined baking sheet.

Bake at 350 degrees for 7 to 10 minutes.

Cool and serve. Makes 24 gluten-free cookies.

* Recipe Credit: and *

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