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Happy Cinco de Mayo (we like ours with BACON): Bacon & Tomato Guacamole

May 11, 2016

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

Bacon & Tomato Guacamole

Ingredients
  • 6 ripe Avocados from Mexico - Canada avocados
  • 2 tbsp. fresh squeezed lime juice
  • 1 tbsp. apple cider vinegar
  • ¼ tbsp. garlic salt
  • ½ small white onion minced
  • 1 green onions minced
  • 2 tsp. ground coriander
  • 3 tbsp. fresh cilantro - minced
  • ¼ tbsp freshly ground black pepper
  • 3 large fresh roma tomatoes diced (or 8 cherry tomatoes)
  • 2 tbsp. minced pickled jalapeno (from a can)
  • 6 slices thick cut, Johnstons Local-Quality bacon – cooked crisp & chopped
Instructions
  1. Peel, pit and scoop avocados into large bowl. Roughly chop into large chunks. Add all other ingredients except tomatoes, and mix thoroughly until texture is creamy and chunky. Stir in the bacon & tomatoes at the end. Adjust taste with pickled jalapeno brine. Cover with plastic wrap, directly on the surface of the guacamole until ready to serve.

Asian Marinated Salmon

May 11, 2016

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

Cuisine: Chinese
Serves: 8-10 Tacos
Ingredients
  • ¼ cup mirin
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons brown sugar
  • 1 ½ pounds wild BC salmon
  • 2 tablespoons finely chopped green onion or chives for garnish
Instructions
  1. Mix all ingredients except salmon together well.
  2. Pour over salmon ensuring the salmon is well coated. Let marinate for 1 hour in the fridge. Heat the BBQ and place the salmon, skin side down on the grill. Allow to cook for about 5 to 10 minutes depending on the thickness of the fish, until
  3. it is done but not overdone. OR - bake in the oven at 350 F for about 10 to 15 minutes depending on the thickness of the fish. Garnish with green onions & serve.

Asparagus with Tarragon Sherry Vinaigrette

April 19, 2016

Just becomes something is simple, doesn't mean it isn't delicious! Embrace the Easter tradition of asparagus and egg and serve this at your Easter dinner.

Asparagus with Tarragon Sherry Vinaigrette

An essential addition to your Easter dinner sides.

Ingredients:

  • 1 ½ pounds medium Asparagus, trimmed and peeled
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons minced Shallot, minced
  • ¼ teaspoon Dijon mustard*
  • ¼ teaspoon Salt
  • 1/ 8 teaspoon Black Pepper, freshly grounded*
  • 3 tablespoons Well Seasoned Olive Oil *
  • 1 ½ teaspoons Fresh Tarragon, finely chopped
  • 1 large Egg, hard-boiled & finely chopped
    • *Available from Well Seasoned

Instructions:

  1. Steam asparagus just until tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  2. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

 

Prep Time:

15 Minutes

Cook time:

5 Minutes

Yield: N/A

Turkey Picadillo....it's what's for dinner

April 19, 2016

"We love the fine folks at JD Farms and I love cooking with their turkey products. Tonight I just happened to have some of their fresh ground turkey in the fridge so this is my riff on a Cuban Classic. I am serving my Picadillo with steamed brown basmati rice & fresh tortilla shells." - Angie.

Turkey Picadillo - Featuring JD Farms Turkey

This is Angie's riff on a Cuban Classic; Picadillo, using turkey from JD Farms. Picadillo is perfect for stuffing tacos, burritos, or tamales. Also great for stuffed peppers, or you can serve it with steamed rice.

Ingredients:

  • 1 lb ground JD Farms Turkey
  • 2 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/8 tsp. crushed red pepper
  • 2 medium tomatoes, chopped
  • 1 medium red bell pepper, chopped
  • 1/3 cup golden raisins
  • 1 tsp. salt
  • 2 tsp. chili powder*
  • ¼ tsp. ground cumin*
  • dash ground cloves*
  • dash ground cinnamon*
  • ¼ cup toasted slivered almonds
  • ¼ cup sliced pimento stuffed olives
    • *Available from Well Seasoned

Instructions:

  1. Brown turkey in oil, combine with other ingredients and simmer 5 minutes.

Prep Time: 15 Minutes

Cook time: 10 Min

Featured in Montocristo Magazine: Cooking with Pulses

April 17, 2016

Author Jim Tobler did an article on Angie and her love for Cooking with Pulses in the April issue of Montecristo Magazine. You can read the full article here, but we've reprinted the recipe here for your convenience. Love pulses? Tell us your favourite uses and recipes in the comments!

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

Braised Lentils with Smoked Sausage

Recipe Type: Dinner
Cuisine: Canadian
Featured in Montocristo Magazine article: Cooking with Pulses
Ingredients
  • 3 tbsp. extra virgin olive oil
  • 1 cup finely chopped red onion
  • 2/3 cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 ¼ cups dried green lentils
  • 4 cups chicken stock
  • 4 smoked sausages, cut into 1-inch coins
Instructions
  1. Heat the oil in a heavy medium saucepan over medium-high heat.
  2. Add onion, carrot, and celery and sauté until slightly softened, about five minutes.
  3. Add lentils and stir one minute.
  4. Add stock and bring to a boil.
  5. Reduce heat to medium-low and add smoked sausage.
  6. Cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes.
  7. Season with salt and pepper.
  8. Dig in, and let your pulse start to race.

Avocado Toast Time

March 18, 2016

In anticipation of the forthcoming Avocado Showdown Competition (coming this April), Angie submitted her own recipe to BC Living magazine for their feature on Avocado Toast recipes. Check out the other 3 recipes on the BC Living Magazine site!

Pumpkin-licious Avocado Toast
Recipe Type: Breakfast
Cuisine: Mexican
Author: Well Seasoned
As featured in BC Living Magazine: http://www.bcliving.ca/food-drink/avotoast-recipes-from-bc-chefs-and-food-experts
Ingredients
  • Sliced, fresh avocado
  • Fresh baguette
  • Roasted pumpkin seed oil
  • Roasted pumpkin seeds
  • Maldon sea salt
  • Freshly ground cumin
  • Fresh lime wedge
Instructions
  1. Slice avocado and lay on the toast slice.
  2. Sprinkle with the cumin and salt.
  3. Squeeze a few drops of fresh lime juice over the avocado slices.
  4. Drizzle with the oil and top with pumpkin seeds. Serve immediately.
About Avocados From Mexico
Of all avocados consumed in Canada, 80% of avocados come from Mexico. Mexico is the world's top avocado producer (over 1,200 growers in the Michoacán region), far outranking the United States and Chile. Currently, Canada is the second biggest importer of Mexican avocados, ranking under the United States and just above Japan.
For more recipe ideas, nutritional information and tips, visit www.avocadosfrommexico.ca. If you're having an avocado, use the hashtags #AvosMexico or #AlwaysInSeason.
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