Recipes

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.

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.

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!

A sweet treat for Mother's Day and special occasions (like Graduation Parties). Treat yourself (and your guests) to these delicious cupcakes - don't forget to frost them with the sweet icing recipe below!

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.

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.