Recipes

It's soup season!

Tortilla Red Lentil Soup

Add your favourite toppings and make this soup into a feast!! Our suggested list of toppings (all or any are optional): crushed tortilla chips, shredded cheese, sliced jalapeños, chopped red onion & salsa.

Ingredients:

• 1 large cooking onion, diced 1 tsp
• 1 tsp Well Seasoned Olive Oil*
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 2 ½ cups vegetable broth*
• 15 oz can crushed tomatoes
• ½ cup of your favourite salsa
• 1 tbsp. tomato paste
• 15 oz can black beans, drained & rinsed
• 15 oz can pinto beans, drained & rinsed
• 1 cup frozen corn
• ¾ cup dried red lentils*
• ½ tsp chili powder*
• ½ tsp garlic powder*
• ½ tsp cumin*
• ¼ tsp cayenne pepper*
• ½ cup heavy cream
• salt and pepper to taste*
• *Available from Well Seasoned

Instructions:

1. Bring a large pot to medium heat and add a drizzle of oil. Sauté your onion until they are starting to brown, add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
2. Next add veggie broth, tomato sauce, salsa, beans, and spices; stir to mix.
3. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low, add the cream and simmer, covered, for 25-30 minutes. Stir every few minutes so the lentils don’t stick to the bottom, the soup will thicken.
4. When the lentils are tender, taste and adjust seasoning as required. Ladle into bowls and add all your favourite toppings.

This excellent recipe makes a great side at any dinner.

Braised Maple Orange Carrots

Maple + Orange + Carrots = Sides win!

Ingredients:

• 2 tbsp. unsalted butter
• 2 garlic cloves, halved
• 1 fresh rosemary sprig
• 2 pounds carrots, peeled and sliced about ¼” thick
• Kosher salt& cracked black pepper*
• ½ cup water
• 1 teaspoon orange zest
• 3 tbsp. fresh squeezed orange juice
• 1 tbsp. maple syrup*
• 1 teaspoon Dijon mustard*
• Dash cayenne pepper*
• *Available from Well Seasoned

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic cloves and rosemary sprig. Cook until fragrant and garlic begins to brown, 1 to 2 minutes.
2. Remove and discard garlic.
3. Add carrots to the pan and season generously with salt and black pepper.
4. Add the water. Bring just to a boil. Reduce heat and simmer, covered, 8 to 10 minutes or until carrots are nearly tender. Remove and discard rosemary sprig.
5. Add juice, maple syrup, mustard and cayenne pepper to carrots; increase heat to medium-high. Cook, stirring often, until liquid is syrupy and carrots are lightly glazed, about 5 minutes.
6. Transfer to a serving bowl; sprinkle with fresh orange zest. Serve immediately.

Prep Time:

25 Minutes

Cook time: 60 Min

This recipe makes great use of canned cranberry sauce and tastes just like FALL.

Cranberry Pear Cobbler

Cranberry lovers rejoice!

Ingredients:

• 7 medium Bosc or Anjou pears, peeled, cored and coarsely chopped (about 6 cups)
• 1 16 - ounce can whole cranberry sauce
• 1 cup fresh cranberries or 1/3 cup dried cranberries
• ½ cup packed brown sugar
• 1 ½ teaspoon pumpkin pie spice*, divided
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• 3 tbsp. granulated sugar*
• 1 ½ teaspoons baking powder*
• ½ teaspoon pumpkin pie spice*
• ¼ cup cold butter, cut up
• 1 egg, lightly beaten
• ½ cup canned pumpkin
• 2 tablespoons half-and-half
• Whipping cream, half-and-half, light cream or vanilla ice cream
• *Available from Well Seasoned

Instructions for fillings:

1. In a large bowl, combine pears, cranberry sauce, cranberries, brown sugar and the 1 teaspoon pumpkin pie spice. Transfer filling to 11x7” baking dish. Bake, covered with foil, in a 375 degree F oven for about 30 minutes.

Cobbler Instructions:

1. Meanwhile, for the cobbler topping, in a medium bowl, combine flour, cornmeal, the 3 tablespoons granulated sugar, baking powder and remaining ½ teaspoon pumpkin pie spice. Using a pastry blender, cut butter into flour mixture until pieces are pea-size. In a small bowl, combine egg, pumpkin and half-and-half. Add pumpkin mixture to flour mixture all at once, stirring until just combined.
2. Remove baking dish from oven. Spoon the topping into 8 mounds on top of the hot pear mixture. Return to the oven and bake, uncovered, about 30 minutes more or until a wooden toothpick inserted near the center of the biscuit topping comes out clean. Cool for 30 minutes. Serve warm with whipping cream.
3. Makes 8 servings.

End of season tomatoes are almost gone….this is one last way to enjoy all of their deliciousness while it lasts.

Fresh Tomato Soup

The frozen finished soup freezes really well be sure to make a double batch

Ingredients:

• 3 tbsp. Well Seasoned Olive Oil*
• 2 medium onions, chopped
• 2 carrots, peeled & chopped
• 4 cloves minced garlic
• 4 pounds fresh tomatoes, coarsely chopped
• 1 ½ teaspoons sugar
• 1 tbsp. tomato paste*
• ¼ cup packed chopped fresh basil leaves, plus more for garnish
• 3 cups chicken stock*
• 1 tbsp. kosher salt*
• 2 tsp freshly cracked black pepper*
• ¾ cup whipping cream
• *Available from Well Seasoned

Instructions:

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 more minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
2. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
3. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve fresh basil leaves.

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.