Recipes

A Blini is a Russian or Ukrainian style mini pancake. It isn't sweet like a breakfast pancake so it works for both sweet or savoury applications. They can be topped with anything but traditionally you will see them served with creme fraiche and caviar, served with champagne or topped with smoked salmon and dill.

Frozen Blini Dessert

"In this application, I have topped them with really thick, Greek style vanilla yogurt and a fresh berry, garnished with crispy chocolate pearls. It is a super light, one bite dessert." - Angie

Ingredients:

• Well Seasoned Frozen Blini*
• Vanilla Greek Yogurt (or Whipped Cream)
• Fresh Raspberries
• Well Seasoned Chocolate Pearls*
• *Available from Well Seasoned

Instructions:

1. Still frozen, lay out the blinis you intend to dress on your serving plate.
2. Drain and discard marinade from chicken. Pre-heat your BBQ to medium high heat.
3. Top them each with a dollop of Vanilla Greek Yogurt (or Whipped Cream), and add a single fresh Raspberry.
4. Garnish each with a sprinkle of Chocolate Pearls.

Enjoy this week's feature video featuring the reusable frozen pouch, Zipzicles! Just add your favourite drink, freeze, and you've got yourself a refreshing (adult) treat you can take anywhere!

This classic drink recipe is one of our favourites, frozen or not. Watch our video now on how to make the Classic Pimm's Cup into a Zipzicle party treat!

Classic Pimm’s Cup Zipzicles

Pimm’s is a gin based liqueur with a vibrant red colour. It’s flavoured with herbal botanicals, spices and caramelized oranges.

Ingredients:

• 2 oz Pimm’s
• 2 oz Ginger Ale
• 2 oz fresh Lemonade
• 2 fresh Cucumber slices
• 1 fresh Strawberry, quartered
• Half an orange slice
• Mint leaves
• Zipzicles pouches*
• *Available from Well Seasoned

Instructions:

1. For a single: Add all the ingredients to a highball glass filled with ice and stir to combine.
2. For a set of Zipzicles: Pour a few completed cocktails into a large pitcher for your Pimm's cocktail mix.
3. Pour the drink, using a funnel, into your Zipzicles pouches and freeze! Enjoy.

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.