Recipes

Do you Dutch Baby?

Apple Dutch Baby

A Dutch baby pancake, sometimes called a German pancake - it is essentially a large Yorkshire pudding but this one is made with fresh, local apples. Give it a try, it's super delicious served with maple syrup of course!

Ingredients:

• 3 large eggs, room temperature
• ¾ cup whole milk, room temperature
• ¾ cup all-purpose flour
• 1 teaspoon vanilla extract*
• ¼ teaspoon kosher salt*
• 1 teaspoon ground cinnamon, divided*
• 4 tablespoons unsalted butter, divided
• 1 large Gala apple, peeled, sliced ¼” thick
• 1 tablespoon light brown sugar*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
2. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
3. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining butter to skillet, tilting to coat bottom and sides. Add apple to centre of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and centre is set but still custardy, 12–15 minutes. Serve fresh from the oven with maple syrup.

We're heading into soup season!

Tuscan Vegetable Soup with Italian Sausage

Enjoy this hearty soup as we move into the first days of autumn.

Ingredients:

• 1 15-ounce can cannellini beans
• 1 tbsp. Well Seasoned Olive Oil*
• ½ large onion
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small zucchini
• 1 clove garlic, minced
• 1 tbsp. chopped fresh thyme leaves
• 2 tsp. chopped fresh sage leaves
• ½ tsp. salt*
• ¼ tsp. pepper*
• 32 ounces vegetable or chicken broth*
• 1 x 14.5-ounce can diced tomatoes
• 2 cups chopped spinach leaves
• 1/3 cup freshly grated Parmesan*
• 3 Italian sausage links, casing removed
• *Available from Well Seasoned

Instructions:

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the sausage, onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
3. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

We've got Basil fever. Did you catch last week's feature recipe (Fresh Basil & Spinach Pesto with Almonds)? Join us as we enjoy the fresh, end of summer herbs!

Creamy Basil Dressing

This dressing toasts your fresh market (and home garden) bounty - get fresh for dinner! Vegetarian and vegans can easily replace the mayo with a plant or soy based mayo in the recipe.

Ingredients:

• 1 cup fresh basil
• 1 cup mayo
• 1 small shallot
• 1 clove of garlic, peeled
• 1 cup buttermilk
• 1 tbsp. fresh squeezed lemon juice
• Salt & pepper to taste*
• *Available from Well Seasoned

Instructions:

1. In a small food processor or bender, process the shallot and garlic to chop, then add the mayo and lemon juice, process until smooth.
2. Add the basil and process adding the buttermilk slowly to smooth it all out.
3. Season with salt & pepper. Pour generously over your favourite salad.

Let's put your herb garden to use!

Fresh Basil & Spinach Pesto with Almonds

Fresh pesto is incredibly versatile and something we like to keep in our freezer all year. When the summer basil is abundant, we make big batches for freezing. Use your homemade pesto tossed with hot pasta for a quick sauce, use it as a base for a homemade pizza, add it to sour cream & dollop over baked potatoes, or cream cheese to spread onto crackers.

Ingredients:

• 2 cups fresh basil leaves, packed
• 1 cup baby spinach leaves
• ¾ cup freshly grated Parmesan-Reggiano cheese *
• 2/3 cup Well Seasoned Olive Oil*
• ½ cup toasted almonds, chopped
• 4 garlic cloves, minced
• ½ teaspoon salt, more to taste*
• ¼ teaspoon freshly ground black pepper, more to taste*
• *Available from Well Seasoned

Instructions:

1. Wash the spinach and basil, add it to the bowl of a food processor, pulse to start to process. Add the almonds and continue to pulse until you have a bit of a paste. Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. Turn the processor on and slowly stream in the olive oil, with the food processor is running. Occasionally stop to scrape down the sides of the food processor, making sure all of the ingredients are well incorporated and finally add the salt & pepper. Transfer to an airtight container and refrigerate until you are ready to use.

Follow Chef Carl as he makes a simple, but delicious recipe to dress up your Corn on the Cob

Chef Carl's Red Pepper Aioli and Feta Corn on the Cob

Just in case you don't have some homemade aioli waiting for you in the fridge (😲), this aioli recipe below will work for 6-8 ears of corn. Follow Chef Carl in the video for the complete Corn on the Cob recipe.

Ingredients for Red Pepper Aioli:

• 1 red bell pepper
• ½ cup prepared mayonnaise
• 2 cloves garlic, minced
• salt and pepper to taste*
• *Available from Well Seasoned

Instructions for the Red Pepper Aioli:

1. Preheat the oven to 400°.
2. Place a bell pepper on a sheet pan lined with parchment paper and roast for 25-30 minutes or until skin is blackened and papery.
3. Transfer the pepper to a small bowl and tightly wrap the bowl with plastic wrap. Let the pepper cool to room temperature. Peel the skins from the pepper and discard. Remove the stem and seeds and discard.
4. Transfer the flesh of the bell pepper to a mini prep food processor. Add the mayonnaise and minced garlic. Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary.
5. Transfer the aioli to an airtight container and refrigerate for several hours or overnight for the flavours to marry and the aioli to thicken. Store refrigerated for up to one week.
6. Watch Chef Carl as he uses this Aioli to transform Corn on the Cob!

30 Min

Come in, pick up a bottle (or two) of olive oil and white balsamic, and enjoy the taste of summer (even if you're stuck inside during this summer rain)!

Peach Caprese Salad

Celebrate the flavours of summer with this refreshing seasonal salad!

Ingredients:

• 1 cup (8 oz.) sliced fresh Mozzarella
• 2 heirloom Tomatoes, sliced
• 2 ripe Okanogan peaches, sliced
• Well Seasoned Olive Oil* (to drizzle)
• White Balsamic Vinegar*
• *Available from Well Seasoned

Instructions:

1. Arrange sliced mozzarella, heirloom tomatoes and peaches on a platter.
2. Drizzle with a generous amount of extra virgin olive oil & white balsamic vinegar. Season with salt & freshly cracked black pepper and top with fresh basil.
3. Serve with fresh, crusty bread.