Recipes

Gillespie's Sin Gin is definitely one of our favorite libations...and this fresh cocktail added a completely new perspective to my week. I can't think of a healthier way to enjoy gin!

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This makes a great dinner on the deck after a long Monday! Simple, fresh and easy to assemble!

Crunchy Noodle Salad

• ½ lb. spaghetti
• 1 lb. sugar snap peas
• 1 cup vegetable oil
• ¼ cup rice wine vinegar
• ⅓ cup soy sauce
• 3 tbsp. dark sesame oil
• 1 tbsp. honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 3 tbsp. toasted sesame seeds, divided
• ½ cup smooth peanut butter
• 2 red bell peppers, cored, seeded & thinly sliced
• 4 green onions , sliced diagonally
• 3 tbsp. chopped fresh parsley leaves
• 3 tbsp. chopped fresh cilantro
• 1 handful of roasted peanuts, chopped

I don't know about you, but I love growing fresh basil either outside or indoors all year round. I do find that in the summer time I have trouble keeping up with the amount that grows. But, I managed to find a rather fitting solution. Rather then freeze, I love re-purposing into a simple syrup to mix up traditional cocktails.This refreshing version of a classic simple syrup, is the perfect way to mix up your cocktails this summer, and make sure you keep up with that basil!

Basil Simple Syrup Recipe

Basil Infused Simple Syrup

Ingredients:

• 1 c. sugar
• ½ c. Water
• ½ c. fresh basil leaves washed & packed into the measuring cup 

Instructions:

1. Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring to dissolve the sugar.
2. Once the sugar is dissolved, remove the syrup from the heat, and add the basil leaves.
3. Allow the syrup to sit for at least 1 hour before straining through a mesh sieve.
4. Discard the basil and store the syrup in an airtight container in the fridge until ready to use. Syrup will last for several weeks in the refrigerator.

Fresh blood oranges are slipping away from the shelves at the local supermarkets but if you look, you can still find a few. It’s really worth the effort! Nothing feels more like summer than sitting on your deck sipping the first cocktails of the season. If you’re lucky some of your herbs survived the winter and you can even pick some fresh. Or you've already gotten a head start on your planting with the past few sunny weekends!

One of our favourite cocktails hands downs is the Mojito, and we couldn't think of a better drink to kick off Mixology Month!  We love working on new ways to shake them up & keep things interesting. In this version, we have incorporated the fresh squeezed crimson juices of the blood orange.  And our favourite garnish - California Crisps! It’s fantastic but be warned, the go down like water and if it’s a hot day they will sneak up on you. Invite some friends over and have some fun.

Blood Orange & Basil Mojito Recipe

Blood Orange & Basil Mojito 

Ingredients:

• 5 large fresh mint leaves
• 5 large fresh basil leaves
• ½ oz. Basil infused simple syrup 
• 5 oz. Fresh squeezed blood orange juice
• 1 oz. White Rum
• Club Soda
• Blood Orange California Crisp to Garnish 

Instructions:

In a tall glass, gently muddle the fresh mint and basil with the simple syrup. Add the blood orange juice and the rum. Fill with ice and top with club soda. Garnish with blood orange California Crisp.

Today’s recipe is a seasonally inspired quickie! We do love a dessert – especially when it’s simple, seasonal and delicious. By adding a few crumbled store bought Amaretti cookies you can transform some of your rhubarb into rich creamy foolish goodness !

Roasted Rhubarb Fool 

Ingredients:

• 2 lbs. ripe fresh BC rhubarb cut into 1”peices
• ½ cup Fraser Valley honey
• 2 bricks of full fat cream cheese (room temperature)
• 500 ml whipping cream
• 1 tbsp. pure vanilla extract or vanilla paste
• Graham Crackers or your favourite crunchy cookies for garnish

Instructions:

Wash and cut your rhubarb into 1” pieces. Put the rhubarb chunks in a baking pan and drizzle over the honey.

Roast uncovered in a 350 degree oven until the rhubarb is soft and the honey has caramelized- about 20-25 minutes.

Remove from the oven, stir well to mash up the rhubarb and blend the honey and the juices back into the flesh. Transfer the roasted rhubarb to a bowl and leave to cool - about 20-30 minutes. Soften the cream cheese by mashing it vigorously with a fork.

Whip the cream in a bowl with the vanilla - when it is softly whipped add the softened cream cheese and blend to combine.

Using a spatula lightly swirl the cooled roasted rhubarb into the cream cheese mixture. Spoon the mixture into serving dishes or wine classes. Serve topped with crumbled graham crackers or your favourite crunchy cookies. 

With the sun disappearing from the forecast for the next couple of days, we wanted to make sure there was something bright in your kitchen! This lemon loaf is absolutely delicious, and the addition of lavender is the perfect compliment. Enjoy a slice of sunshine this week!

Sunny Lemon Lavender Loaf

• 1 ½ c. flour
• ½ tsp. baking powder
• ½ tsp.baking soda
• ½ tsp.salt
• 3 whole eggs
• 1 c. sugar
• 2 tbsp. softened butter
• 1 tsp. vanilla paste
• 1 tsp. Boyajian lemon oil
• 1/3 c. lemon juice - remove the zest before juicing and reserve for the icing
• ½ c. grapeseed oil
• 1 tbsp of culinary lavender + sprinkle for garnish (available at Well Seasoned)

• 1 c. icing sugar plus
• 1 tbsp.
• 2 tbsp. whole milk
• zest from 2 whole lemons

1. Pre heat oven to 350F
2. Combine flour, baking soda, baking powder and salt in a bowl.
3. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon oil and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth.
4. Add oil & lavender and mix well. Pour batter into a well greased 9x5-inch loaf pan.
5. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
6. When the loaf is cool, remove it from pan and frost the top with the icing. Sprinkle with additional lavender, let the icing set up before slicing.