Recipes

Preserved lemons are THE BOMB! You should have some in your pantry for sure! We carry a few different, delicious brands in store (and would be happy to share more preserved lemon inspiration and love when you come in)!

Roasted Farmers Market Potatoes with Preserved Lemons

Put your farmer's market potatoes to work!

Ingredients

• 2 pounds fingerling potatoes, halved lengthwise
• 3 tablespoons Well Seasoned Olive Oil*
• 2 teaspoons chopped fresh rosemary
• Kosher salt and freshly ground black pepper*
• 3 tablespoons thinly sliced preserved lemon peel*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 450°.
2. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper.
3. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes.
4. Toss warm potatoes with preserved lemon peel.

The cherries are fantastic right now - we couldn't wait to share this recipe with you! Hate pitting cherries? Well Seasoned carries several cherry pitters in store (and a multi-pitter in our online store).

Oven Roasted Balsamic Cherries

Delicious right out of the oven on ice cream, on baked brie, a crostini with whipped ricotta, on your charcuterie board or on your yogurt at breakfast.

Ingredients:

• fresh local Cherries, pitted & halved
• aged Balsamic Vinegar (minimum 7 year)*
• Well Seasoned Extra Virgin Olive Oil*
• several sprigs of fresh Thyme
• *Available from Well Seasoned

1. Preheat the oven to 400F. Spread the cherries out in a single layer on a parchment-lined rimmed baking sheet. Drizzle cherries with olive oil and toss with the sprigs of thyme (about 2 Tbsp. oil per lb. of cherries).
2. Roast for about 15 minutes, stirring once or twice, until the cherries soften and release their juices and they begin to caramelize. Remove from the oven and drizzle with really good balsamic vinegar. Transfer to a bowl to serve.

Prep Time:

10 Minutes.

Cook time:

15 Minutes.

Check out our new video for this week's recipe!

The Farmer's Market is open and the summer fruit is outstanding!

Summer Compote

This is so tasty on ice cream, served with fresh cream or almond milk, or on top of your morning hot cereal!

Ingredients:

• 2 large Pears, peeled, cored and cut into eighths
• 4 Apricots, halved and pitted (or use 8 dried)
• 2 Nectarines, peel on, pitted and cut into eighths
• 1/4 cup dried tart Cherries
• 1 tbsp freshly squeezed Lemon Juice
• 1 c. Chardonnay
• 1/4 c. packed Brown Sugar
• 1/4 tsp. Cinnamon*
• pinch of Cloves*
• *Available from Well Seasoned

1. Preheat oven to 350. Combine the fruit in a glass 9 x 13 baking dish. Stir in the lemon juice, wine, brown sugar, cinnamon, and cloves together in a small bowl. Pour over the fruit and bake for 30-40 min until fruit is tender but still holds its shape.

Did you catch Angie on Global today? Just in time for Saturday sunshine; you’re gonna love this recipe!

Bacon Wrapped BBQ Meatloaf

Leftovers make amazing sandwiches!!

Ingredients:

• 12 slices bacon
• 1 tbsp Well Seasoned Extra Virgin Olive Oil*
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, seeded & diced
• 4 cloves garlic, minced
• 1 lb. lean ground beef
• 2 whole eggs, beaten
• 1/4 cup Panko crumbs
• 1/2 cup plus 3 tbsp. your favorite BBQ Sauce
• 1 tbsp. Dijon mustard
• 1 tbsp. Worcestershire sauce
• 2 tbsp. your favorite hot sauce
• 2 tsp. your favorite BBQ dry rub
• *Available from Well Seasoned

1. Turn the burners on one half of the grill & pre-heat to about 350 degrees In a large frying pan, saute the onion, garlic and bell peppers until soft and fragrant. Remove from the heat.
2. In a large mixing bowl, combine the beef, panko, eggs, half cup of BBQ sauce, mustard, Worcestershire, hot sauce & dry rub. Add the onion mixture and gently combine with your hands.
3. Create a basket weave with the bacon slices on a piece of tinfoil. Place the meat mixture in the middle and shape into a log. Roll the bacon weave all the way around the meatloaf and secure the ends with toothpicks.
4. Carefully transfer the meatloaf to the grill and place it on the cool side. Close the lid and cook for about 50 minutes.
5. Glaze with the remaining BBQ sauce.
6. You will know it is cooked when you can read with a digital thermometer, an internal temperature of 160 degrees F.
7. Remove from the grill and allow it to rest for about 10 minutes before slicing.

This Black & Bleu rub is PHENOMENAL. And this burger, COME ON! We are open until 5PM today so pop by before the end of the day to pick up some Black and Bleu spice rub from Spiceologist to treat Dad to a Burger he'll love.

Black & Bleu Burger

Looking for a primo burger recipe? Look. No. Further!

Ingredients:

• 2 lbs 80/20 ground beef
• 4 oz blue cheese crumbles
• 2 tablespoons Black & Bleu Spice Rub by Spiceologist
• 2 teaspoons onion powder
• 2 teaspoons garlic granules
• 1 tablespoon Worcestershire sauce
• salt & pepper, to taste
• *Available from Well Seasoned

Recommended Toppings:

• Crisp Bacon
• Bleu Cheese Crumbles
• Bibb Lettuce
• Tomato Slices
• Red Onion Slices
• Brioche Buns (or other hamburger bun)

1. Preheat grill to medium-high.
2. In a medium bowl, add the ground beef, blue cheese crumbles, Black & Bleu spice rub, onion powder, garlic powder, Worcestershire sauce, salt and pepper.
3. Mix by hand just until combined. Form into 4 patties and dust with more Black & Bleu, if desired.
4. Place on the hot grill. Turning every few minutes to prevent burning. Grill for 3-4 minutes per side, or until done to your liking.
5. Serve immediately with toppings.

Catch Angie and Chef CJ on Global Morning at 8:30AM today as they demonstrate how to prepare this delicious grilled salmon and chopped side salad with a fresh Grilled Strawberry Vinaigrette dressing live! This morning's recipe features Driediger Strawberries! Celebrate strawberries this June by prepping this great recipe and by taking a trip to Driediger Farms for the 6th Annual Strawberry Festival on June 22nd.

Chopped Salad with Grilled Salmon & a Grilled Fresh Strawberry Vinaigrette

It’s strawberry season! This dish is full of delicious summer flavours and textures, a perfect blend of savoury, sweet and acidic. Ideal for outdoor grilling, this dish is a light and fresh alternative and is a lovely addition to your BBQ gatherings. This salad is another one of Angie’s specialties so all produce is locally sourced with Fraser Valley ingredients.

Ingredients for Salad:

• 4 x Wild salmon fillets, skin on - grilled
• 1 tbsp. Well Seasoned Olive Oil* for the salmon
• 2 heads, chopped Romaine
• 1 can of Black Beans, drained and rinsed
• 1 can of Chick Peas, drained & rinsed
• 1 cup of fresh or frozen Corn, thawed
• 1 Avocado, diced
• 1/2 cup fresh Strawberries, sliced
• 1/2 English Cucumber, diced
• 2 hard boiled Eggs, peeled & sliced
• 2 green Onions, chopped
• 1/2 cup fresh Flat Leaf Parsley, chopped
• 4 Bacon slices, cooked crispy and chopped
• 1/2 cup of crumbled Feta

For the Strawberry Vinaigrette:

• 12 fresh Strawberries, halved & grilled
• 1/4 cup White Balsamic
• 1/2 cup Well Seasoned Olive Oil*
• 1 small Shallot, minced
• Salt & Pepper
• 1 tbsp Dijon Mustard
• 1 tbsp. Honey (optional depending on the sweetness of your berries)
• *Available from Well Seasoned

Instructions:

1. To grill the salmon pre-heat your BBQ to medium high. Lightly coat the salmon fillets with olive oil and season with salt & pepper. Place salmon on the grill, skin side down and cook for about 5 minutes per side - depending on the thickness.
2. While your salmon is cooking, grill the strawberries on the other side of the grill. Drizzle them with a tiny bit of the olive oil and cook them just until they start to caramelize and soften. Remove them from the grill and add them to your blender or food processor, add the salt pepper, mustard, honey & shallot with the vinegar, process until smooth. Slowly add the olive oil until the dressing emulsifies. Taste and adjust seasoning as necessary.
3. On a large platter, start to assemble your salad with a base of chopped romaine. Add all of the other ingredients except the cheese & parsley until they are all on the platter. Top with your grilled salmon and dress with the Grilled Fresh Strawberry Vinaigrette, sprinkle with crumbled feta and parsley.