Recipes

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

Well Seasoned Advent Day 3 Feature Item: Eating Local in the Fraser Valley. This best-selling cookbook and guide book has profiles on each Fraser Valley location—from berry farms, apple orchards, and chocolatiers, to butchers, bakers and artisan cheese makers; and from restaurants, farmers markets to breweries, vineyards, and more. It makes a great gift for any foodie (and suggest day trips you can take together in the new year). Give a gift that will have you making memories all next year!

Today's feature recipe is a great holiday side that just happens to be vegetarian!

Ingredients:

• 1 lb. small carrots, peeled
• ½ lb. parsnips, peeled
• 1 can (19 oz.) chickpeas, drained and rinsed
• 3 Tbsp. Well Seasoned Extra Virgin Olive Oil*
• 1 tsp dried red chili flakes*
• ½ tsp sea salt*
• 2 Tbsp. pomegranate molasses*
• ½ cup crumbled feta*
• 2 Tbsp. chopped fresh flat-leaf parsley, for garnish
• *Available from Well Seasoned

Instructions:

1. ​Preheat the oven to 400°F.
2. ​Halve the carrots and parsnips lengthwise. You want them roughly the same size. Transfer them to a rimmed baking pan and spread them out in a single layer. Add the chickpeas to the pan and drizzle it all with the oil. Sprinkle over the chili flakes and the salt and toss to combine.
3. ​Place the pan in the hot oven and roast for 15 minutes. Remove from the oven and turn over the veggies and stir the chickpeas to recoat with the oil. Return the pan to the oven and roast for another 15 minutes.
4. ​Remove from the oven again. The veggies should be fork-tender and the chickpeas crispy.
5. ​Transfer to a platter to serve, drizzle over the pomegranate molasses, sprinkle over the feta, garnish with parsley, and serve warm.

Catch Angie on Global Morning today as she demonstrate how to prepare this delicious breakfast bake (perfect for holiday company).

Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup

We do love our BC Blueberries - this recipe features them both in the french toast & in the syrup! You can never have too much of a good blueberry thing.

Ingredients for French Toast:

• 2 tablespoons butter, for greasing
• 1 loaf day-old crusty sourdough bread
• 8 whole eggs
• 2 cups whole milk
• ½ cup whipping cream
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 tablespoons vanilla extract*
• ¾ cup frozen BC Blueberries

Ingredients for Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup quick oats
• ½ cup firmly packed brown sugar
• 1 teaspoon ground cinnamon*
• ¼ teaspoon salt*
• 1/8 tsp. freshly grated nutmeg*
• ½ cup cold butter, cut into pieces

Ingredients for BC-Blueberry infused Maple Syrup:

• 3 cups frozen blueberries /li>
• 1 cup maple syrup*
• *Available from Well Seasoned

Instructions:

1. For the French toast base: Grease a 9x 13” baking pan with butter. Cut the bread into cubes, and evenly distribute in the pan. In a big bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Sprinkle with frozen blueberries and use your fingers to make sure all the bread is soaked in the custard and the blueberries are nestled into the bread cubes. Cover the pan tightly and store in the fridge overnight.
2. For the streusel topping: Mix the flour, brown sugar, oats, cinnamon, salt and some nutmeg in a separate bowl. Add the butter and with your fingertips or a pastry blender, mix it all together until the mixture resembles fine pebbles. Refrigerate until you are ready to bake.
3. To Bake: Preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping evenly over the top. Bake uncovered for 45 minutes. The casserole will puff up and the top will be nice and golden brown. Remove from the oven and scoop out individual portions. Drizzle with warm blueberry infused maple syrup.
4. For the Syrup: Combine 1 ½ cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 5 minutes, then mash using the back of a spoon. Simmer until the berries have broken down. Remove from heat, strain to remove blueberry skins. Stir in remaining 1 ½ cups of frozen berries and serve warm or at room temperature.

Catch Angie on the Global Noon News today as she demonstrate how to prepare this Cuban-Inspired Picadillo Recipe.

Turkey Picadillo

Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash. Our take on this tasty dish includes ground turkey from our favourite local producers.

Ingredients:

• 2 tbsp. Well Seasoned Olive Oil* 
• 1 lb ground turkey
• 2 cloves garlic chopped
• 1 medium yellow onion diced
• 1 Tbsp tomato paste
• 2 medium field tomatoes roughly chopped
• 2 tsp chili powder
• 1 tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp ground cloves
• ⅛ tsp red pepper flakes
• 1 medium red bell pepper diced
• ⅓ cup golden raisins
• ½ cup turkey stock
• ¼ cup sliced pimento-stuffed olives
• ¼ cup toasted slivered almonds
• cracked black pepper
• 1 small handful fresh cilantro chopped, for garnish (optional)
• *Available from Well Seasoned

Instructions:

1. In a 10-inch frying pan over medium-high heat, heat the olive oil and brown the turkey, breaking it up with a wooden spoon while it cooks. Add the garlic and onions and sauté until fragrant but not browned. Add the tomato paste, tomatoes, chili powder, salt, cinnamon, cumin, cloves, and red pepper flakes. Stir to combine. Add the bell peppers and the raisins. Stir to combine.
2. Add the stock and let all of the ingredients cook together, stirring occasionally, until the turkey is fully cooked and the bell peppers are tender, about 5 minutes. Turn down the heat to medium-low, stir in the olives and finally the almonds just to warm through, then taste for seasoning and adjust as required with salt and pepper.
3. Remove from the heat and serve sprinkled with chopped cilantro, if using.

Make a perfect cup of comfort!

Cinnamon Honey Apple Cider

This recipe has a stylish finish that makes these an excellent after-dinner treat that will delight your guests!

Ingredients:

• 1 ¼ cup fresh pressed, local apple cider
• 1 tbsp. your favourite local honey*
• 1 pinch cinnamon*
• 1 ¾ oz. apple brandy (or your favourite whiskey)
• 1 cinnamon stick*
• 2 apple slices
  • *Available from Well Seasoned

Instructions:

1. Combine the apple cider, honey & cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the brandy and pour the cider into a mug.
2. With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.

Enjoy this flavourful salad!

Fennel & Arugula Salad with Citrus Sumac Dressing

Sumac is the berry of a shrub that grows in the Mediterranean and the Middle East. It is an essential ingredient in Arab and Lebanese cooking. More and more, you will start to see it in Western recipes because it adds so much incredible flavour.

Ingredients for the dressing:

• 2 lemons zested and juiced
• Juice of one fresh orange
• 1 tsp kosher salt*
• ½ tsp ½ tsp. freshly ground black pepper*
• 2 tbsp Sumac*
• ½ cup Well Seasoned Olive Oil*
• ¼ cup avocado oil*

Ingredients for the salad:

• 3 cups fresh baby arugula
• ½ head fennel, shaved
• ¼ cup fresh parsley, roughly chopped
• 1/3 cup fresh cilantro, roughly chopped
• 4 tbsp lemon-sumac vinaigrette
• 1 tsp kosher salt*
• 1 tsp black ground pepper*
• *Available from Well Seasoned

Instructions:

1. Place all of the ingredients for the vinaigrette into a metal bowl. Using a whisk, combine the ingredients and taste for seasoning, adjust as necessary.
2. In a medium mixing bowl, add the arugula, fennel, parsley & cilantro. Add about ¼ cup of the bowl and toss to combine.