Recipes

Follow Chef Carl as he makes a simple, but delicious recipe to dress up your Corn on the Cob

Chef Carl's Red Pepper Aioli and Feta Corn on the Cob

Just in case you don't have some homemade aioli waiting for you in the fridge (😲), this aioli recipe below will work for 6-8 ears of corn. Follow Chef Carl in the video for the complete Corn on the Cob recipe.

Ingredients for Red Pepper Aioli:

• 1 red bell pepper
• ½ cup prepared mayonnaise
• 2 cloves garlic, minced
• salt and pepper to taste*
• *Available from Well Seasoned

Instructions for the Red Pepper Aioli:

1. Preheat the oven to 400°.
2. Place a bell pepper on a sheet pan lined with parchment paper and roast for 25-30 minutes or until skin is blackened and papery.
3. Transfer the pepper to a small bowl and tightly wrap the bowl with plastic wrap. Let the pepper cool to room temperature. Peel the skins from the pepper and discard. Remove the stem and seeds and discard.
4. Transfer the flesh of the bell pepper to a mini prep food processor. Add the mayonnaise and minced garlic. Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary.
5. Transfer the aioli to an airtight container and refrigerate for several hours or overnight for the flavours to marry and the aioli to thicken. Store refrigerated for up to one week.
6. Watch Chef Carl as he uses this Aioli to transform Corn on the Cob!

30 Min

Come in, pick up a bottle (or two) of olive oil and white balsamic, and enjoy the taste of summer (even if you're stuck inside during this summer rain)!

Peach Caprese Salad

Celebrate the flavours of summer with this refreshing seasonal salad!

Ingredients:

• 1 cup (8 oz.) sliced fresh Mozzarella
• 2 heirloom Tomatoes, sliced
• 2 ripe Okanogan peaches, sliced
• Well Seasoned Olive Oil* (to drizzle)
• White Balsamic Vinegar*
• *Available from Well Seasoned

Instructions:

1. Arrange sliced mozzarella, heirloom tomatoes and peaches on a platter.
2. Drizzle with a generous amount of extra virgin olive oil & white balsamic vinegar. Season with salt & freshly cracked black pepper and top with fresh basil.
3. Serve with fresh, crusty bread.

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!