Recipes

Today's recipe is yummy, simple, and warm to keep things spicy as we all face the rainy weekend and look to for different ways to serve up pasta and rice!

Artichoke Garlic Sauce for Pasta

Delicious ALERT! The easiest pasta ever...this is dinner!

Ingredients:

• 1/4 cup Butter
• 4 large Garlic cloves, minced
• 1 6 oz jar marinated Artichokes, roughly chopped*
• 1 tsp. dried Basil*
• ½ tsp. Cayenne Pepper to taste*
• Salt to taste*
• Lots of ground Black Pepper*
• 2/3 cup Whipping Cream
• 4 tbsp. grated Parmesan cheese*
• 4 tbsp. chopped Parsley
• *Available from Well Seasoned

Instructions:

1. Melt butter, add garlic and sauté until translucent.
2. Stir in remaining ingredients except the cheese and parsley.
3. Cook at a gentle boil until sauce has slightly thickened.
4. Add cheese and parsley. Toss with hot pasta and garnish with extra grated parmesan cheese.
5. This should be enough sauce for about ¾ pound of spaghetti or linguini.

Prep Time: 5 Minutes

Cook time: 15 Min

Get inspired before taking one of our upcoming Thai classes!

Thai Style Fish Cakes

Quick to make, easy to eat.

Ingredients:

• 1 lb boneless White Fish fillets
• 3 Green Onions, chopped
• ¼ cup Cilantro
• 1 Lime, zest and juice
• 2 cloves Garlic, chopped
• 2 tsp Sambal Oelek or Chili Sauce*
• 2 tsp fresh Ginger chopped
• 2 tsp Fish Sauce*
• 1 large Egg, beaten
• ¼ cup Cornstarch
• 3 tbsp Vegetable Oil
• *Available from Well Seasoned

Instructions:

1. Place all ingredients in food processor. Pulse to coarse mix (not paste). Cover and refrigerate 1 hour. Line tray with parchment paper and dust hands with cornstarch. Shape 1/4 cup mixture into balls, then press them into patties and set on tray.
2. Heat oil in skillet, on medium. Coat patties with more cornstarch and fry until golden and cooked through.
3. Garnish with lime wedges.
4. Serve with sweet chili sauce.

Prep Time: 15 Minutes + 1 Hour Refrigeration

Cook time: 30 Min

Delicious and filling.

Mushroom Farro Risotto

Use any kind of mushrooms you like in this risotto.

Ingredients:

• Well Seasoned Olive Oil. for cooking
• 2 Tbsp. Butter
• 1 Onion, finely chopped
• 1 cup Farro
• 5 cups Chicken Stock
• 2 cups chopped Mushroom (button, brown, Portobello) or 1 cup dried mushrooms, rehydrated in boiling water
• 1 Garlic Clove, crushed
• *Available from Well Seasoned

Instructions:

1. In a medium pot, heat a drizzle of oil with a tablespoon of butter over medium heat and sauté the onion for a few minutes until it's soft and translucent. Add the faro and cook for another minute, then pour in about a cup of stock or other liquid.
2. Cook, stirring often, until most of the liquid has been absorbed. Add another cup and cook in the same way, adding stock and stirring until all the stock is absorbed. It should take almost an hour.
3. Meanwhile, heat another drizzle of oil and the remaining tablespoon of butter in a larges skillet and sauté the mushrooms until they release their moisture and start to turn golden. Stir into the risotto and season with salt and pepper.

While we get ready for our Mexican Cuisine cooking class next week (book your seat today by calling 1-604-530-1518), we were in the mood for something sweet and spicy. Our creative director likes to add a pinch of chili powder to their hot sauce when serving this treat.

Mexican Hot Fudge Sundaes with Caramelized Bananas

Treat yourself!

Ingredients:

• ¾ cup heavy Whipping Cream
• ½ cup (or more) freshly brewed strong Coffee
• 16 oz. semisweet Chocolate Chips*
• 1 tsp ground Cinnamon*
• ½ tsp. Vanilla Extract*
• Vanilla Ice Cream
• toasted Pine Nuts
• 8 tbsp unsalted Butter, cut into chunks
• 8 tbsp dark Brown Sugar
• 8 Bananas, peeled and cut into 1/4 inch diagonal slices
• 1 Lemon
• *Available from Well Seasoned

Instructions:

1. Bring cream and 1/2 cup coffee to a boil in medium saucepan. Remove from heat. Add chocolate and cinnamon.
2. Stir until chocolate is melted and sauce is smooth.
3. Mix in vanilla extract
4. For the Caramelized Bananas: Sprinkle banana with lemon juice. Melt butter in a saucepan, add sugar and cook over medium-high heat for 1 - 2 minutes. Add bananas and stir to coat. Cook 2 - 3 minutes longer until bananas are caramelized
5. To serve: Scoop ice cream into bowls. Top with warm fudge sauce, caramelized bananas and pine nuts.

Fresh, boneless Canadian Turkey thighs make dinner a super delicious snap. The fresh flavours of citrus are the perfect compliment to the roasted turkey and root vegetables but the best part might be the ease of prep and clean up, with only one sheet pan! Your family is going to request you make this often!

Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas

Comfort made EASY with this recipe made with turkey from Turkey Farmers of Canada. #ThinkTurkey

Ingredients:

• ¼ cup Well Seasoned Olive Oil
• 1 Lemon, zested and juiced
• 1 Lemon, thinly sliced
• 1 large navel Orange, zested and juiced
• 2 tablespoon Dijon mustard*
• 3 cloves fresh Garlic, minced
• Salt and Pepper, to taste
• 4 large boneless, skin-on fresh Canadian Turkey thighs, about 3 lbs.
• 1 lb Brussels Sprouts, trimmed & cut in half
• 2 large Carrots, peeled & cut into 1-inch pieces
• 1 large Sweet Potato, cut into 1-inch cubes
• 3 medium sized Shallots, stemmed, peeled & quartered
• 1 can of Chickpeas, drained & rinsed
• 2 sprigs fresh Rosemary
• 4 sprigs fresh Thyme
• *Available from Well Seasoned

Instructions for Turkey Bowl:

1. Heat oven to 425 degrees F.
2. In a small bowl, whisk olive oil, lemon & orange zest and juice with the Dijon mustard, minced garlic and salt and pepper to taste.
3. In large bowl, pour dressing over sliced lemon, turkey thighs, Brussels sprouts, sweet potato, carrots, shallots, chickpeas and herbs. Gently toss to combine. Arrange mixture in an even layer on rimmed baking sheet with the turkey, skin-side up. Season with more salt and pepper.
4. Roast 40 to 45 minutes until the turkey is cooked through, (temping 165 degrees with a digital thermometer) and vegetables are fork tender. Turn the oven broiler on for the last 8-10 minutes of cooking just to crisp everything up and make the turkey skin nice and golden brown.

Take a classic and make it sweet!

Sweet Potato Shepherd's Pie

Who doesn't love Shepherd's Pie? This recipe serves 4, and is great as a make-ahead meal. Complete the casserole, and then freeze until you're ready to cook. 

Ingredients:

• 1 ½ lbs Sweet Potato, peeled and cut into cubes
• 1 lbs Butternut Squash, peeled and cut into cubes
• 1 Russet Potato, peeled and cut into cubes
• 2 tbsp butter
• 2 tbsp maple syrup*
• 1 ½ lbs Sweet Italian sausage, casing removed
• 2 cups onions, minced
• 1 tbsp minced garlic
• 1 egg, lightly beaten
• ¾ cup frozen peas
• 1 ½ tsp curry powder
• ¾ cup frozen corn
• ½ tsp ground coriander
• 1/3 cup whipping cream
• 1 tsp tabasco
• *Available from Well Seasoned

Instructions:

1. Cook sweet potatoes, squash and Russet potato in salted water until tender. Mash and stir over heat until excess moisture evaporates - 5 minutes.
2. Add butter and syrup. Season to taste with S & P. Mix mixture until smooth.
3. Cook sausage in skillet over medium heat until sausage is cooked through, breaking up as you go - about 10 minutes. Use a slotted spoon and transfer sausage to a bowl.
4. Save some of the drippings in the pan and add onions and garlic. Cook until onions are golden. Add onion mixture to sausage. Season with S & P.
5. Cool, mix In peas and corn, curry powder, cream, egg, coriander and hot sauce. Transfer sau­sage mixture to a greased lasagna pan. 
6. Spoon mashed potato mixture over top.
7. Either Freeze covered, or bake in oven at 375 until top is browned.