Recipes

This vinaigrette is the perfect addition to fresh, local, greens. All you have to do is add some slices of fresh avocado, a crumble of crispy bacon and a few cherry tomatoes. And voila...call it dinner!

Fresh Avocado Vinaigrette 

Ingredients:

• 1 large, ripe avocado
• 1 clove of fresh garlic, chopped
• 1/3 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 2 tbsp. fresh squeezed lime juice
• Pinch of salt & pepper

Instructions:

Process all ingredients in small food processor. Leftovers can be kept refrigerated for 2-3 days.

Preservation and Co created their Bloody Mary Mix so that you would be able to serve it straight out of the jar. This way, every drink you make is a top quality, consistent cocktail that you can be sure of, every time! This hand crafted, preservative free, gluten free drink mix is a medium spice and also makes a delicious pot roast. You have got to give this a try for dinner!

Blood Mary Pot Roast 

• 4 pounds beef pot roast (We prefer Bonetti Meats)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 large onion, sliced into rings
• 2 leeks (white portion only), sliced
• 1 cup red wine
• 1 (28 oz) can diced tomatoes
• 1 tbsp Major beef paste, mixed with 1 cup of water
• 3 cup Preservation & co Bloody Mary Mix
• 6 Large carrots, peeled and cut into 3-inch pieces
• 20 small mushrooms, stems removed
• Salt & Pepper to taste

Preheat oven to 350 degrees F

Season the pot roast with salt and pepper, and set aside. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue until the onion and leek are lightly browned. Remove and set aside.

Brown the pot roast in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onion over the roast, pour in the wine, beef stock, tomatoes and Bloody Mary Mix. Nestle the carrot chunks around the roast. Bring to a simmer, then cover and place into the pre-heated Dutch oven.

Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 more hour. Slice and serve with mashed potatoes.

It's not quite blueberry season, but that doesn't mean you can't enjoy this refreshing blueberry lime margarita! Feel free to use frozen, until fresh are readily available.

Blueberry & Lime Margaritas

Try them with Fresh BC Blueberries!

Ingredients

• ¼ cup Fresh Lime juice
• 4 ounces Grand Marnier
• 4 ounces Tequila
• ¼ cup Blueberry Simple Syrup
• Blueberry Simple Syrup:
• 1 cup sugar
• 1 cup water
• 1 cup blueberries

Instructions:

1. For the Blueberry Syrup: Bring everything to a simmer and let cook for about 5 minutes over medium heat. View our simple syrup guide here. Strain the syrup through and reserve the juice. Discard the blueberries.
2. Chill the syrup.
3. Combine ice, syrup, lime juice and the alcohol in a cocktail shaker. Shake well and then pour into a chilled ice filled glass. (Feel free to add a salted rim)
4. Garnish with a lime slice.

Prep Time: 35 Minutes

Cook time: 5 Minutes

Did you know it is World Gin Day? Yes, that's right June 10 is certainly a day worth celebrating! Especially, around Well Seasoned, we have a number of gin lovers, or advocates if you will! Everyone may have their preference on the type or brand of gin they prefer, the one thing that we all agree on is that Nicki's gin and tonic recipe is perfect. Simple and oh so refreshing...now go celebrate!

Nicki's Classic Gin & Tonic

Ingredients:

• 2 oz of you favourite Gin (Nicki prefers Hendricks)
• 200ml bottle of Fever-Tree Premium Indian Tonic Water (yellow label)
• 1 Blood Orange California Crisp

Instructions:

Fill a glass with ice, pour the gin, top with the Fever-Tree tonic and garnish with a California crisp. ENJOY!

The fresh asparagus is outstanding this time of year! This quick dinner will do the trick! Add a glass of wine a chunk of crusty bread and start getting ready for the weekend!

Farfalle with Alfredo Sauce & Asparagus

• 1 lb. fresh asparagus
• 1 lb. farfalle pasta
• ¼ cup butter, cut into pieces
• 1 cup whipping cream
• Pinch grated nutmeg
• ¾ teaspoon salt
• 1/8 teaspoon freshly cracked black pepper
• ½ cup grated Parmesan cheese, plus more for serving

Instructions:

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1” pieces.
2. In a large pot of boiling, salted water, cook the farfalle until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
3. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan.
4. Serve with additional Parmesan.