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Butternut Fritters

October 01, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Tastes like fall!
Ingredients
  • 5 cups shredded butternut squash (peeled & grated on a box grater)
  • 2/3 cup flour
  • 2 large eggs, lightly beaten
  • 1 ½ tbsp. minced fresh sage
  • Kosher salt & pepper
  • Vegetable oil for frying
  • Sour cream* & freshly snipped chives for garnish

*Want to make it vegan? Try a soy yogurt or a cashew sour cream: http://www.food.com/recipe/cashew-sour-cream-non-dairy-sour-cream-alternative-substitute-204512

Instructions
  1. In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, ¼ teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  2. Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
  3. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
  4. Serve immediately with a generous dollop of (vegan) sour cream & some freshly snipped chives.

Mexican Stuffed Zucchini Boats

September 30, 2016

Meatless Monday. Mexican Stuffed Zucchini Boats is how we are rolling today! Fresh, end of summer zucchini make this dish so excellent!

Mexican Zucchini Boats

Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Vegetarian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 4 large zucchini
  • 1x15oz can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup of your favorite salsa
  • 1 red bell pepper, cored and diced
  • ½ red onion, diced
  • ½ cup corn niblets
  • 1 jalapeno, cored and diced
  • 1 tbsp. + 1 tsp. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ cup fresh cilantro, chopped
  • salt to taste
  • 1 cup shredded cheddar
Instructions
  1. Grease a 9 x 13” baking dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn & beans along with the salsa, chili powder & cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in ¼ cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown. Garnish them with fresh cilantro and serve.

Watermelon Cups

September 23, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Watermelon Cups
Recipe Type: Dessert
This is a super COOL idea for these hot August nights!
Ingredients
  • 1 seedless watermelon - cut into large cubes
  • ¼ cup cucumber – seeded & diced very small
  • 1 ripe peach, small dice
  • 1 tbsp. fresh lime juice
  • ½ fresh jalapeno, small dice (seeds and membrane removed)
  • 2 tbsp. fresh cilantro or mint, finely chopped plus several small whole leaves to garnish
  • kosher salt and freshly cracked black pepper
Cream Sauce:
  • ½ cup cream fraiche or sour cream
  • ¼ cup fresh cilantro, finely chopped
  • 1 tbsp. lime juice, freshly squeezed
  • 1 tbsp. minced fresh jalapeno
  • 12 tbsp. feta, finely crumbled
  • kosher salt and freshly cracked black pepper
Instructions
  1. Stir to combine thoroughly.
  2. Season to taste with kosher salt and freshly cracked black pepper.
  3. With a melon baller scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom.
  4. Repeat this process until all the watermelon cups have been hollowed out.
  5. Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.
Make the filling:
  1. Add the diced jicama, peaches, jalapeno, cilantro, and lime juice.
  2. Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown.
  3. Season to taste with kosher salt and freshly cracked black pepper.
  4. Set aside.
Make the cream sauce:
  1. To a bowl add the cream fraiche, chopped cilantro, lime juice, jalapeno, and feta.
  2. Stir to combine thoroughly.
  3. Season to taste with kosher salt and freshly cracked black pepper.
Fill each of the watermelon cups with the fruit salad.
Garnish with a little dollop of cream and a small cilantro leaf.
Serve and enjoy!

Mango Red Curry Chicken

September 18, 2016

We have Ban Chok Dee Thai Cuisine - Langley Curry Sauces in our freezer. With the addition of the fresh mango puree this Red Curry dish is PHENOMENAL! #eatlocal #shoplocal

Mango Red Curry Chicken

Ingredients:

  • 1 tbsp. vegetable oil
  • 3 garlic cloves, minced
  • ½ tsp ginger, minced
  • 1 small onion, sliced
  • 1.5 lbs. chicken breast, cut into bite size pieces
  • 1 container of Ban Chok Dee red curry sauce
  • 1 very ripe, fresh mango, peeled, pitted & pureed
  • 1 tbsp. fish sauce
  • 2 kaffir (or Thai) lime leaves
  • Jasmine rice, cooked
  • Fresh cilantro, chopped
  • Lime wedges for garnish

Instructions:

  • Heat oil in a skillet over medium high heat. Add garlic, ginger and onion - sauté until the onion starts to soften. Add chicken and cook until about ½ way cooked. Add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Serve over jasmine rice, garnish with fresh cilantro & a squeeze of lime.

Prep Time: 15 minutes

Cook time: 40 minutes

Yield: 2-4 servings

Grilled Corn

August 15, 2016

Cuisine: Vegan

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients:
Local corn is ready & SO sweet right now! It’s hard to beat the smoky-sweet flavour of fresh corn cooked on a grill. Here’s how we do it...
Instructions:
  1. Pull the husks back from the corn, but leave them attached at the stem.
  2. Remove and discard the silks.
  3. Pull the husks back up around the corn.
  4. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (The water will prevent the husks from burning.
  5. Grill the corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
Grilled corn is delicious served with flavoured or “compound” butters. Start with the best unsalted butter you can find, add ingredients like chili & lime with fleur de sel, lemon & fresh rosemary with black pepper, sun dried tomato & smoked sea salt. The combinations are endless & are a great way to add some incredible flavour to your corn and other dishes! They also freeze really well if you happen not to use the whole batch at once. Happy Grilling! #eatlocal #shoplocal

Mussels & Clams with White Wine & Grilled Bread

August 09, 2016

This is a perfect way to Saturday. ‪#‎eatlocal‬ ‪#‎bceatlocal‬ ‪#‎drinklocal‬ ‪#‎shoplocal‬ 
Ingredients
  • 1 large shallot, finely chopped
  • 2 garlic cloves, smashed
  • ½ of a medium white onion, finely chopped
  • ¼ cup of Kalala Organic Estate Winery Harmony white wine (or whatever you are drinking)
  • 3 ½ tablespoons unsalted butter, cut into cubes
  • 1 small lemon, cut in quarters
  • 4 ½ pounds fresh clams, scrubbed & cleaned
  • Freshly ground black pepper
  • 3 tablespoons chopped flat-leaf parsley
  • 1 loaf of rustic bread, sliced thick - oiled & grilled
Instructions
  1. Place shallot, onion, garlic, wine & butter in a large heavy pot. Add mussels & clams, cover, and bring to a boil.
  2. Cook, gently shaking pot once or twice, until the shells open, 3-5 minutes (discard any shells that don't open).
  3. Transfer mussels & clams with the broth to a wide, shallow bowl. Squeeze the lemon over the mussels & clams and sprinkle with parsley. Serve immediately with giant chunks of grilled bread for dipping.
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