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Creamy Broccoli Soup

October 12, 2016

One Pot Wednesday. Add a salad, a loaf of bread & a glass of wine.

Creamy Broccoli Soup

Recipe Type: Side Dish
Cuisine: Vegetarian

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

Ingredients
  • 1 large head of broccoli, washed
  • 1 russet potato, peeled and roughly chopped into ½" cubes
  • 1 cooking onion, roughly diced
  • 2 cloves garlic
  • 4 cups vegetable stock
  • 1 cup cream
  • Salt and pepper
  • ½ cup sharp cheddar cheese
Instructions
  1. Cut broccoli into florets. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, it can be a little woody.
  2. Place all ingredients except cream, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for about 15 minutes.
  3. Remove lid, add cream, bring back to boil, then remove from heat and blend with hand held blender. Season to taste with salt and pepper, serve garnished with sharp cheddar cheese.

Spiced Whole Roasted Cauliflower

October 11, 2016

We are totally obsessed with WHOLE ROASTED CAULIFLOWER. This recipe is spiced with Ras el Hanout from our friends at Monsoon Coast on Salt Spring Island & a fresh Tahini sauce that knocks this one out of the park! #TastyTuesday #eatlocal #shoplocal

Spiced Whole Roasted Cauliflower

Recipe Type: Side Dish

Cuisine: Mediterranean

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

Ingredients
  • 1 tbsp. Monsoon Coast Ras el Hanout
  • ½ tsp kosher salt
  • ¼ cup extra virgin olive oil
  • 1 medium head cauliflower, leaves trimmed and bottom cut flat
  • ¼ cup tahini
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • ¼ tsp each kosher salt and freshly ground black pepper
  • 2 tbsp. chopped toasted almonds
  • ¼ cup chopped cilantro leaves
Instructions
  1. Preheat oven to 425°F
  2. Combine spice blend, ½ tsp salt and oil; set aside.
  3. Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 4 minutes. Drain well; place cut side down in greased baking dish. Insert tip of sharp knife into top of cauliflower in five random places. Brush spice mixture all over and into crevices. Roast in the center of oven for 20 to 25 minutes or until browned and tender.
  4. Meanwhile whisk together tahini, ¼ cup boiling water, lemon rind, lemon juice, garlic, ¼ tsp. salt and pepper; whisk in a bit of extra water to thin sauce until thin enough to drizzle if necessary. Set aside.
  5. Drizzle the tahini sauce over top of roasted cauliflower; sprinkle with almonds and cilantro. Cut into wedges and serve.

Cranberry Negroni

October 11, 2016

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

Ode to the cranberry. Part #4. #eatlocal #drinklocal #shoplocal

Cranberry Negroni

Recipe Type: Drinks
Cuisine: Thanksgiving
Instructions
  1. Refer to Part. #3 for the brandied cranberry recipe
  2. Shake 1 1/2 ounces Gillespie's Fine Spirits Ltd. Sin Gin & 1 ounce each Campari, sweet vermouth and syrup from the brandied cranberries in a shaker with ice.
  3. Strain into a glass with ice; garnish with the berries and a fresh orange wedge.

Spicy Cranberry Chicken Wings

October 11, 2016

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

Spicy Cranberry Chicken Wings
Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Thanksgiving
Ode to the cranberry. Part #2. #eaatlocal #shoplocal
Instructions
  1. Roast 3 pounds split chicken wings at 425 degrees F on a parchment lined sheet pan until browned and crisp about 45 minutes.
  2. Cook 1 cup cranberries, ½ cup hoisin sauce, 2 tablespoons each rice vinegar and honey, 2 teaspoons Sriracha and 1 teaspoon each grated garlic and ginger over medium heat until the berries pop, 7 minutes; stir in 2 tablespoons butter.
  3. Toss with the wings with the sauce & return to the oven, under the broiler for a few minutes to set the sauce. When they are dark & caramelized, transfer to a serving plate and garnish with the green onions.

Baked Camembert with Cranberries

October 11, 2016

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

Cuisine: Thanksgiving & Christmas
Ode to the cranberry. Part #1. #eatlocal #shoplocal
Instructions
  1. Mix 3 tablespoons chopped cranberries, 1 ½ tablespoons honey, 1 tablespoon olive oil, ½ teaspoon each chopped rosemary and thyme, and 1 minced garlic clove.
  2. Slice off the top rind of a small Camembert wheel; top with the cranberry mixture. Bake in a small dish at 375 degrees until slightly runny, 10 to 15 minutes.
  3. Serve with crostini.

Cheesy, Creamy, Garlicky Spaghetti Squash

October 10, 2016

Cheesy, Creamy, Garlicky Spaghetti Squash

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

Ingredients
  • 1 medium spaghetti squash
  • 6 cloves of freshly minced garlic
  • 1 tsp avocado oil
  • 5 oz fresh spinach, chopped
  • ½ cup whipping cream
  • 1 tbsp cream cheese
  • ½ cup freshly grated Parmesan cheese plus extra for topping
  • salt and pepper to taste
  • grated mozzarella for topping, optional
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way! Rub the cut side of the squash with a teeny bit of olive oil. Place the squash cut side down on a baking sheet for 30-40 minutes, until fork tender. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
  3. The squash can be roasted and stored in the fridge for a few days if you'd like to prep ahead. While the squash roasts, start on the sauce.
  4. In a medium pan, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant. Add the spinach and stir until wilted. Add your cream, cream cheese and Parmesan cheese and stir well. Season with salt and pepper & remove from heat.
  5. Once squash is done roasting, use a fork to separate and fluff the strands of spaghetti squash in each half. Pour the sauce over each half equally, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese,. Return to the oven & bake at 350 degrees F for another 20 minutes or until hot and bubbly.
  6. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned
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