Recipes

Craving comfort? #ThinkTurkey Spicy, sweet, salty & earthy all on one super craveworthy bowl. Baharat Turkey Bowl is the answer! Made with freshly ground Canadian Turkey!! Make a double batch, you are going to want leftovers!

Baharat Turkey Bowl

Bahārāt is a super aromatic middle eastern inspired spice blend used in the same way a garam masala blend would be used in India. It isn’t spicy but you could certainly use ½ hot paprika if you wanted it spicy. This spice blend will keep for several months in a tightly sealed jar in your pantry. We also sell it in pre-blended packages in store at Well Seasoned.

Ingredients for Baharat:

• 1 tablespoon ground black pepper*
• 1 tablespoon ground cumin*
• 2 teaspoons ground coriander*
• 1 teaspoon ground cloves*
• ½ teaspoon ground cardamom*
• 1½ tablespoons sweet paprika*
• 1 teaspoons ground cinnamon*
• ¼ teaspoon ground nutmeg*

Ingredients for the turkey:

• 3 tbsp Well Seasoned Olive Oil
• 1 medium sized cooking onion, finely diced
• 2 cloves garlic, minced
• 2 ½ tsp Baharat seasoning
• 1 tsp salt
• 1 lb. ground turkey
• ¼ cup toasted pine nuts
• 1 small handful of freshly chopped cilantro

Tahini Dressing:

• 1/3 cup tahini
• The juice of 1 fresh lemon
• 1 tbsp honey
• Kosher salt*
• *Available from Well Seasoned

Instructions for Turkey Bowl:

1. In a large skillet over medium heat, heat the olive oil & add the onions. Sauté for about 5 minutes until softened and translucent.
2. Add the garlic and the Baharat, sauté for about a minute to release the oils and aromas from the spices.
3. Add the turkey and break it up as it browns. Cook for about 10 minutes until the turkey is cooked through and nicely browned.
4. Stir in the pine nuts & cilantro, remove from the heat and taste to adjust seasoning as required.

Instructions for Tahini Dressing:

1. In a medium sized mixing bowl combine the tahini, lemon juice & honey. Whisk to combine.
2. Add a bit of water if necessary, to make the dressing creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth. Taste and adjust flavour as needed, adding more lemon juice for acidity, salt for saltiness, or honey for sweetness.
3. Serve the spiced turkey over steamed brown basmati rice, generously drizzled with the Tahini dressing, sprinkled with pine nuts & more cilantro.

Yum! Whether you're celebrating Robbie Burns Day, Lunar New Years, or just enjoying your weekend, this dish makes a deliciously, decadent finger food.

Lobster Salad with Wonton Cones and Avocado Mousse

Get fancy this weekend with some lobster and avocado mouse!

Ingredients for Lobster Salad:

• 2 cups of fresh or canned lobster, roughly chopped
• 2 sprigs of green onion
• 1 red pepper
• Salt
• Pepper

Ingredients for Wonton Cones:

• Wonton wrappers
• Sugar for sprinkling
• Melted butter
• A pastry brush
• A Pastry piping tips (about 10-15)
• Salad wraps with mango chutney

Ingredients for Avocado mousse:

• 1 avocado
• 1 tbsp lemon juice
• A piping bag with a star tip
• *Available from Well Seasoned

Instructions:

1. For the lobster salad, mix all of the ingredients.
2. For the won ton cones, preheat the oven to 375. Place as many wonton wrappers as you have piping tips on the counter, laid out individually.
3. Brush with the melted butter and flip over. Brush again with the melted butter and then add a sprinkling of sugar to them.
4. Wrap each wonton around a pastry tip and place on a baking sheet lined with parchment paper.
5. Bake in oven for 6-7 minutes, until starting to brown.
6. Remove the tips from the won tons while they are still hot (tweezers are good for this).
7. For the avocado mousse, blend the avocado and lemon juice in a food processor until smooth. Place in a piping bag.
8. Pipe the mousse into the cone, then add the lobster salad and serve.

We love a good local hot sauce and some sharp cheddar on our burgers; what are your favourite condiments?

Lentil, Mushroom and Pecan Burgers

Get ready to knock your Meatless Monday out of the park. Whether you're vegetarian, or not, you're gonna love this Lentil burger.

Ingredients:

• 3/4 cup chopped Pecans or Walnuts
• Canola oil, for cooking with
• 2 cups Mushrooms
• 1 Onion, peeled and chopped
• 2 cloves Garlic, crushed
• 1 19 oz. (540 mL) can Lentils, rinsed and drained
• 1 tsp. Worcestershire sauce*
• Salt and pepper*
• 1/2 cup fresh bread crumbs
• *Available from Well Seasoned

Instructions:

1. In a large dry skillet, toast the nuts over medium heat until golden and fragrant. Set them aside. Add the oil to the skillet and sauté the mushrooms and onion for about 5 minutes, until starting to turn golden. Add the garlic and cook for another minute.
2. Put the mushrooms and onion in the bowl of a food processor along with the lentils, Worcestershire, salt and pepper and pulse just until the mixture is blended. Transfer it to a bowl and stir in the bread crumbs and pecans.
3. Shape the mixture into patties and fry them in a little oil in the same skillet set over medium heat. Cook until they’re golden and crusty on both sides, flipping them as you need to.

Yum!

Creamy Dijon Turkey Breast

This delicious dish serves 2, looks great and is really easy to make. How about you make it a date night in tonight?

Ingredients:

• 2 boneless. skinless fresh Turkey Breast
• Flour for dredging
• 1 small cooking Onion, finely chopped
• 2 tbsp. Well Seasoned Olive Oil, divided*
• 2 tbsp. Butter, divided
• 1 tbsp fresh Rosemary, minced
• ½ cup dry White Wine
• 4 cloves Garlic minced
• 3 tbsp. Dijon Mustard*
• 1 cup Whipping Cream
• Salt & Pepper to taste*
• *Available from Well Seasoned

Instructions:

1. Cut the turkey breasts in half lengthwise (butterfly) and then in half again, so you're left with four fairly thin cutlets. Dredge each piece in flour.
2. Heat 1 tbsp. olive oil and 1 tbsp. butter over medium-high heat in a large skillet.
3. Fry the turkey for about 4 minutes per side until it starts to get golden brown, remove it from the pan and set it aside on a clean plate to rest.
4. To the same pan, add the rest of the oil & butter. Sauté the onion and garlic just until translucent and fragrant, add the rosemary and deglaze the pan with the wine. Stir to combine. Add the mustard and cream, stir to combine.
5. Add the turkey back in the pan. Cook for about 10 minutes over medium heat until the turkey is cooked through and the sauce has thickened.
6. Season with salt and pepper as desired.

Delicious. Yet another reason to get a back of Ruby Chocolate (but really, who needs an excuse?) 

Toasted Oat Oatmeal with Ruby Chocolate

Steel cut oats take longer to cook than rolled oats or quick oats, you can change them out if that is what you have on hand but you will need to reduce the cooking time & the quantity of water used. Regardless of which type of oats you use, taking the time to dry toast them in the oven is totally worthwhile, the nutty flavour you get really adds to this dish!

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 2 tablespoons brown sugar
• 1 tablespoon butter
• ½ teaspoon salt*
• ¼ cup dried apricots, chopped
• 2 tablespoons dried cherries
• 2 x 3” cinnamon sticks*
• 2 tbsp. Ruby Chocolate chips*
• Maple syrup (optional)*
• *Available from Well Seasoned

Instructions:

1. Spread oats in a shallow baking pan. Bake, uncovered, in a 350-degree F oven for 10 minutes or until oats are lightly browned, stirring twice. Cool in the pan on a wire rack.
2. Meanwhile, in a large saucepan, bring water, sugar, butter and salt just to boiling. Stir in oats, apricots, cherries and cinnamon. Reduce heat; cover and simmer for 20 to 25 minutes or until oats are just tender and liquid is nearly absorbed, stirring occasionally. Remove and discard cinnamon sticks. Serve oatmeal warm topped with chocolate. Drizzle with maple syrup.
3. Serves 4