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  • Fresh & Frozen  

    Gift Boxes
    Weekly Meals
    Gourmet-to-Go  
    • Entrées
    • Dips & Dressings
    • Flatbreads & Tarts
    • Frozen & Seasonal Specials
    • Confections
    Snacks  
    • Chips
    • Crackers
    • Jerky
    • Nuts
    • Sweets
    Deli  
    • Cheese
    • Pickles & Preserves
    Baked Goods  
    • Desserts & Cakes
    • Cookies
    Platters

    Grocery  

    Baking  
    • Baking Ingredients
    • Baked Foods
    • Cookies & Desserts
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    • Spices (Bulk)
    • Spreads & Butters
    • Dry Rubs
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    • Non-Alcoholic
    • Bitters
    • Drink MIxes
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Recipes

Rhubarb Apple Crumble

May 26, 2019

Sunday picnic dessert anyone?

Rhubarb Apple Crumble

This recipe only needs 30 minutes in the oven, but is best if you allow it a few hours to set. We suggest making it in the morning, before it gets too hot today and then whipping it out tonight with a scoop of ice cream for the ultimate end of week treat.

Ingredients:

  • 1 cup all-purpose flour
  • ¾ cup large-flake oats
  • 2/3 cup packed brown sugar
  • ½ tsp salt
  • ½ tsp cinnamon*
  • 2/3 cup cold, unsalted butter

For the filling:

  • 3 Gala apples, peeled, cut in ½ inch cubes
  • 3 cups chopped rhubarb ½ inch thick
  • ¼ cup granulated sugar
  • 2 tbsp cornstarch
  • ¼ tsp cinnamon*
  • ¼ tsp salt
    • *Available from Well Seasoned

Instructions:

  1. Position rack in centre of oven, then pre-heat to 375F.
  2. Topping: Stir flour with oats, brown sugar, salt and cinnamon in a medium bowl. Grate in butter and work in, using fingertips, until crumbly. Refrigerate.
  3. Filling: Toss apples, rhubarb, sugar, cornstarch, cinnamon and salt in a large bowl. Transfer to an 8-in. baking dish or pan.
  4. Sprinkle topping evenly over filling. Bake until top is golden and juices bubble around edges, 25 to 30 min. Let cool for 2 hr. Serve with ice cream.

Prep Time:

15 Minutes, Allow to cool for 2 hours.

Cook time:

30 Minutes

 

Image by ©Beck / CC-BY-SA-4.0

Cauliflower Tacos

May 19, 2019

This recipe is excellent with this week's feature product: Sriracha Revolver.

Cauliflower Tacos

Trust us when we tell you this combination of crispy chickpeas and spicy cauliflower is KILLER!

Ingredients for Tacos:

  • 2 2 teaspoons chili powder*
  • 1 teaspoon ground cumin*
  • ¼ teaspoon garlic powder*
  • ¼ teaspoon onion powder*
  • 1 teaspoon sea salt*
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Well Seasoned Olive Oil*
  • 1 tablespoon water
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 small head cauliflower washed and cut into bite-size florets
  • Corn tortillas
  • 1 cup finely chopped red cabbage
  • 1 jalapeño, sliced with seeds removed
  • 1 large avocado, seed removed and diced
  • Chopped cilantro

For the Lime Crema:

  • 1 cup plain sour cream
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
    • *Available from Well Seasoned

Instructions:

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets.
  2. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy, and cauliflower is tender. Remove from oven and set aside.
  3. To make the lime crema, place the sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
  4. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Prep Time:

15 Minutes

Cook time:

35 Minutes

 

Image by © Gloria Cabada-Leman / CC-BY-SA-4.0

Lemon Elderflower Cupcakes

May 12, 2019

A sweet treat for Mother's Day

Lemon Elderflower Cupcakes

Treat yourself (and Mom) to these delicious cupcakes - don't forget to frost them with the sweet icing recipe below!

Ingredients for cupcake:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder*
  • ½ tsp salt*
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 tbsp fresh lemon zest
  • 2 eggs
  • 2 tbsp elderflower syrup*
  • 2/3 cup 2% milk

Ingredients for icing:

  • 1 cup unsalted butter, at room temperature
  • 2 ¼ cups icing sugar
  • ¼ cup elderflower syrup*
  • 2 tbsp lemon juice
    • *Available from Well Seasoned

Instructions:

  1. HEAT oven to 350F.
  2. Line a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat ½ cup butter with granulated sugar and lemon zest, using an electric mixer on medium, in a large bowl, 2 min. Beat in eggs and 2 tbsp elderflower syrup until combined. Gradually beat in half of flour mixture, then half of milk. Repeat additions. Divide between muffin cups.
  3. Bake in the center of oven until a cake tester inserted in center of cupcakes comes out clean, 18 to 20 min. Transfer to a rack to cool completely.
  4. For the icing: Beat 1 cup butter and icing sugar, using an electric mixer on medium, in a large bowl, until light and fluffy. Beat in ¼ cup elderflower syrup and lemon juice.
  5. Ice each cupcake with a spoon or piping bags.
  6. Prep Time:

    30 Minutes

    Cook time:

    20 Minutes

Split Tree Bramble

May 10, 2019

This excellent recipe is made, tested and recommended by the folks at Split Tree Cocktail. Co.

Split Tree Bramble

Be sure to pick up some Split Tree Blackberry & Currant Cordial Mix from Well Seasoned today! This new mixer combines whole blackberries and blackcurrants with some lemon juice and beet sugar.

Ingredients:

  • 2 oz of dry gin
  • 1 oz of Split Tree Blackberry & Blackcurrant cordial*
  • 1 tsp of fresh lemon juice
  • 4-6 fresh blackberries
    • *Available from Well Seasoned

Instructions:

  1. Add ice, gin, lemon juice, half the berries and Split Tree Blackberry Blackcurrant Cordial to a shaker.
  2. Shake and strain into Old Fashioned glass with crushed ice. Garnish with blackberries and slice of lemon.

Prep Time:

5 Minutes

Cook time:

0 Minutes

 

Image by © Erich Wagner (www.eventografie.de) / CC-BY-SA-4.0

Garlicky Shrimp Linguini

May 05, 2019

3 cheers for garlic!

Garlicky Shrimp Linguini

Garlic and Shrimp lovers take note; this recipe is an excellent dish for dinner on the deck!

Ingredients:

  • 8 ounces Linguine*
  • 2 tablespoons Well Seasoned Olive Oil
  • 8 tablespoons Butter
  • 6 cloves Garlic, minced
  • 1 teaspoon Red Pepper Flakes
  • 1¼ pound large Shrimp
  • Salt and Pepper to taste*
  • 1 teaspoon Italian Seasoning*
  • 4 cups Baby Spinach
  • ½ cup Parmesan Cheese*
  • 2 tablespoons Parsley, chopped
  • 1 tablespoon Lemon Juice
    • *Available from Well Seasoned

Instructions:

  1. In a large pot, cook the pasta in boiling salted water according to package directions. Drain and set aside.
  2. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add Italian seasoning and spinach and cook until wilted.
  3. Add the pasta back to the pot with the remaining butter, Parmesan, and parsley. Still until mixed and butter is melted. Add the lemon juice before serving and serve while hot.

Prep Time:

15 Minutes

Cook time:

15 Minutes

 

Image by Jumi Kang from Pixabay 

Israeli Couscous Salad with Spring Asparagus & Sweet Peas

April 29, 2019

Have you ever tried Israeli Couscous? Pick some up in store today!

Israeli Couscous Salad with Spring Asparagus & Sweet Peas

Israeli couscous is small, round pasta about the size of a peppercorn that is often mistake for a grain. It's delicious, super versatile and can be used in almost any salad recipe but this recipe just screams spring to us.

Ingredients:

  • 4 tablespoons lemon infused extra-virgin olive oil, divided*
  • 2 tablespoons fresh lemon juice
  • 2 large garlic cloves, minced, divided
  • 1/2 teaspoon finely grated lemon zest
  • 1 1/3 cups Israeli couscous*
  • 1 3/4 cups (or more) vegetable broth*
  • 14 ounces slender asparagus spears, trimmed, cut diagonally into ¾ inch pieces (about 2 1/2 cups)
  • 8 ounces sugar snap peas, trimmed, cut diagonally into ½ inch pieces (about 2 1/2 cups)
  • 1 cup shelled fresh green peas or frozen, thawed
  • 1/3 cup each chopped fresh chives and chopped fresh basil
  • 1/2 cup finely grated Parmesan cheese*
    • *Available from Well Seasoned

Instructions:

  1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
  2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 ¾ cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes.
  3. Transfer vegetables to large bowl. Add couscous to bowl with vegetables. Drizzle dressing over. Add chives, basil and cheese; toss. Season with salt and pepper.

Prep Time:

15 Minutes

Cook time:

15 Minutes

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