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Recipes

Mela Watermelon & Pineapple Margarita

September 16, 2021

We love Mela Watermelon Water on it’s own, but it also takes any cocktail to the next level! One of our favourites is the Mela Watermelon + Pineapple Margarita:

Ingredients:

  • Kosher salt for the rim of the glass
  • 1 ½ oz silver tequila
  • 1 oz orange liqueur (or orange juice)
  • 3 oz of Mela Pineapple Water (other Mela flavours work too)

Method:

  • Pour over ice and mix. Rim glass with kosher salts and garnish with lime and/or pineapple. Enjoy!

Grab some Mela Watermelon Water from Well Seasoned for $3.99 each!

Available in three delicious flavours:

  • Watermelon Pineapple
  • Watermelon Passionfruit
  • Simply Watermelon

Soba Noodle Salad feat Umami Bomb

September 16, 2021

This Soba Noodle Salad is easy to make, super delicious and full of flavour!

Ingredients:

  • 1 bag of pre-washed broccoli slaw
  • 2 bundles of Soba noodles
  • Sesame seeds (optional)
  • Chopped cashews (optional)
  • Sliced scallions (optional)
  • Umami Bomb

Preparation:

  • Cook the soba noodles according to the instructions on the package (they usually take 6-7 minutes to cook)
  • Rinse the cooked soba noodles in cold water and drain thoroughly
  • Combine the noodles and the broccoli slaw
  • Add a generous couple of tablespoons of Umami Bomb and toss together
  • Dress the salad according to your taste. Some people may like more or less Umami Bomb to sauce it up and optional tasty garnishes include sesame seeds, scallions, and cashews

Umami Bomb available in store or online for $11.99. Available in:

  • Extra Hot
  • Garlic
  • Hot
  • Medium

Strawberry Tom Collins feat. Portland Syrups Strawberry Lemon-Lime Syrup

September 16, 2021

This Strawberry Tom Collins is the perfect drink for a warm day. This sweet and tangy beverage is sure to satisfy your taste buds!

Ingredients:

Method:

  • Cut 2 strawberries into quarters and muddle in a tall glass. Add lime juice, Portland Syrup Strawberry Lemon-Lime syrup, gin and ice. Top with sparkling water and stir. Use remaining fresh strawberries for garnish and enjoy!

Angie on Global: Grilled Oysters with Charred Tomato Salsa

August 27, 2021

September is almost here! Elevate your BBQ game with fresh oysters and this salsa made with local tomatoes.

Grilled Oyster with Charred Tomato Salsa

Ingredients:

  • 24 cherry tomatoes or 6 roma tomatoes, halved
  • 3 cloves of garlic, peeled
  • 1 jalapeno pepper, cut in half and seeded
  • 2 shallots, peeled and cut in half
  • 1/2 bunch of fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1 lime
  • Salt and pepper
  • Preheat your BBQ to medium high. In a large bowl, toss all veggies with a bit of olive oil and place them all on the preheated, clean grill. Grill until the veggies are blistered, turning occasionally. Remove from the grill and transfer to a food processor and pulse into a salsa. Add lime juice, salt and pepper to taste. Add the chopped cilantro if you are using it. Serve the charred tomato salsa on the freshly grilled oysters

  • 24 oysters, scrubbed

  • Preheat a grill to medium high. Place oysters cup side down on the grill. Cover grill and cook until your first oyster opens, 6-8 minutes depending on the size. Carefully remove the oysters from the grill, keeping cup side down. Use a paring knife to pry oysters open. Top oysters with the charred tomato salsa and serve immediately.

    Cook Along with Chef Deniz: Halibut Sliders with Garam Masala, Caramelized Peaches and Summer Slaw

    August 12, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Tonight's recipes featured on our Facebook Live Cooking Class are centered around Pacific Halibut!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    Halibut Sliders with Garam Masala, Caramelized Peaches and Light Summer Slaw

    By Chef Deniz Tarakcioglu

    August 12th, 2021

     

    Ingredients:

    • 2 x 4oz halibut filets
    • 30mL garam masala
    • 1 small peach, cut into small chunks
    • 50mL mayonnaise
    • 30mL ginger, grated
    • 100mL shaved white cabbage
    • 50mL shaved carrots
    • 10mL nigella seeds
    • 20mL sesame seeds
    • 20mL fish sauce
    • 50mL cilantro leaves, chopped
    • 1 lime, juice and zest
    • 2 dinner rolls or slider buns, toasted

    Instructions:

    • Season the filets with salt, wait 5 minutes and season with garam masala; marinade for 2 hours. In a very hot pan, sauté the peaches until charred on the outside and soft. Add ginger and cook for another 4 minutes. Cool down and fold into the mayonnaise. In another bowl, combine cabbage, carrots, seeds, cilantro, lime juice and zest. Rest for another 20 minutes. In a medium sized pan, lightly sear the halibut, flipping once, until cooked through and softly flaking. Spread the peach mayonnaise on the buns, place the filet and top with slaw. Serve immediately.

    Prep Time: 60 minutes

    Cook time: 45 minutes

    Yield: 2 servings

    Cook Along with Chef Deniz: Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing

    August 12, 2021

    Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

    Tonight's recipes featured on our Facebook Live Cooking Class are centered around Pacific Halibut!

    Watch the class below, or visit us on YouTube.

    Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

    Crispy Spring Rolls with Halibut, Vegetables and Nuoc Cham Dressing

    By Chef Deniz Tarakcioglu

    August 12th, 2021

     

    Ingredients:

    • 300g halibut filets
    • 300mL cabbage leaves, finely sliced
    • 200mL carrots, cut into fine match sticks
    • 1/2 serrano chili, thinly sliced
    • 50mL soy sauce
    • <25mL rice wine vinegar/li>
    • 50mL chopped cilantro
    • 20mL ginger, puréed
    • 20mL garlic, puréed
    • 15-20 sheets of spring roll pastry, room temperature
    • 20mL cornstarch mixed with 30mL of water
    • 100mL rice wine vinegar, for dipping suace
    • 1 lime, juice and zest
    • 20mL fish sauce
    • 30mL white sugar
    • 5mL chili flakes

    Instructions:

    • Finely dice the halibut. In a large hot pan, sauté cabbage, carrots, ginger, garlic and serrano. Deglaze with soy sauce and rice wine vinegar. Fold in the cilantro and cool completely. Once cool, fold in the halibut. Place 15mL of filling (or more depending on the size of your sheets) and roll from tip to tip. Brush the very last bit with slurry and seal tight. Place in the freezer for 30 minutes. Heat up vegetable oil to 350F. In a bowl, whisk together fish sauce, rice wine vinegar, white sugar, chili flakes, lime juice and lime zest. Fry the spring rolls to golden brown and serve with dipping sauce.

    Prep Time: 10 minutes

    Cook time: 60 minutes

    Yield: 2 servings

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