Recipes

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.

Happy Easter Long Weekend!

Cranberry Bacon Brunch Scones with Cranberry Pecan Cream Cheese

Get ready to wake up to fresh scones tomorrow!

Ingredients:

• 1 6-ounce package Dried Cranberries
• 1/2 cup Cranberry Juice Drink
• 1 8-ounce package cream cheese, softened
• 3 tablespoons honey
• 1/3 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup cold unsalted butter
• 5 ounces shredded sharp Cheddar cheese
• 6 slices thick-cut bacon, crisply cooked and chopped into 3/4-inch pieces
• 2 green onions, finely chopped
• 3 large eggs
• 3/4 cup buttermilk

Instructions:

1. Combine dried cranberries and juice drink in small microwave-safe bowl.
2. Microwave on High 1 minute or until hot.
3. Stir together cream cheese and honey in medium bowl until smooth; fold in pecans. With slotted spoon, remove 1/3 cup plumped dried cranberries and fold into cream cheese mixture. Cover; refrigerate until serving.
4. Preheat oven to 400 degrees F. Line 1 large or 2 small baking sheets with parchment paper.
5. Stir together flour, sugar, baking powder, salt and pepper in large bowl.
6. Using vegetable grater, grate butter into flour mixture. Stir with fork until butter is well coated. Add cheddar; stir to coat. Stir in bacon and onions.
7. Combine eggs and buttermilk in medium bowl. Stir in remaining plumped sweetened dried cranberries and all juices. Pour egg mixture over flour mixture. Stir just until dry ingredients are moistened. Scoop 10 large mounds of batter 2 inches apart onto baking sheet. Bake on center rack for 20 minutes or until lightly browned and centers are done. Cool for 2 minutes on baking sheet. Remove to wire rack to cool completely. Split scones. Serve with cranberry pecan cream cheese.

As seen on Global TV, Angie Quaale shares her Easter morning breakfast ideas! If you missed the recipe, here it is!

Brown Butter Carrot Cake Waffles

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon kosher salt*
• 2 tablespoons sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoon cinnamon*
• 1 teaspoon nutmeg*
• 1 ¾ cups buttermilk
• 2 eggs
• ¼ cup butter
• 1 teaspoon vanilla extract*
• 1 cup raisins
• 1 cup walnuts, toasted & chopped*
• 1 ½ cup freshly grated carrots
• Cooking spray for waffle iron
• *Available from Well Seasoned

Ingredients for Maple Nut Cream Cheese:

• 1 block cream cheese, softened
• ¼ cup maple syrup
• ¼ cup chopped toasted walnuts

Instructions:

1. For this recipe, we start by browning the butter. Heat the ¼ cup of butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add the cinnamon and nutmeg, stir to combine and remove from heat and cool to room temperature, about 30 minutes.
2. In a medium sized bowl, combine the flour, salt, sugar, baking soda. In a separate bowl, mix the buttermilk and the eggs. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine. Ladle the batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
3. To make Maple Cream Cheese combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a generous dollop of Maple Nut Cream Cheese

Who doesn't LOVE roasted vegetables?

Roasted Veg with Dukkah

Dukkah (pronounced doo-kah) gets its name from the Egyptian Arabic word “to crush” or “to pound.” It is a super flavourful combination of nuts, spices & seeds. It is great on SO many things but we love it on roasted veggies. The brand we carry at Well Seasoned is a locally made in Squamish, Mutha Dukkah is available in 4 varieties: Smoke Show, The Oh Gee, Gold Digger & Sweet Beets. Any of them would be great in this recipe.

Ingredients:

• 1 head Cauliflower, stems & leaves removed
• 1 large Beet, peeled
• 1 lb. Brussel Sprouts, sliced in half lengthwise
• 6 Shallots, peeled and split
• 2 Parsnips, peeled & cut into chunks
• Well Seasoned Olive Oil to drizzle*
• Sea Salt and Ground Pepper*
• 1 can Chick Peas
• Mutha Dukkah, about ½ cup*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 375 degrees
2. Break down your vegetables, using similarly sized pieces for more even cooking.
3. Add vegetables to a large bowl. Drizzle with olive oil. Sprinkle with salt and a few grinds of pepper. Toss well to combine. Spread out on a large sheet pan & place in the oven.
4. About every 10 minutes, stir the vegetables to brown more evenly.
5. After 20 minutes, add the chick peas & stir to combine. Sprinkle generously with Dukkah.
6. Roast an additional 10-20 minutes until vegetables are golden and fork tender.

Need some inspiration for Sunday dinner? Look no further!

Mustard-Tarragon Chicken Sauté

This tangy dinner is perfect for 4. Head to the market for some fresh Tarragon; you won't regret it!

Ingredients:

• 4 skinless-boneless Chicken Breast Halves
• 1 ½ tbsp Butter
• 1/3 cup Shallots, finely chopped
• 1/3 cup Dry Vermouth
• 2 tbsp Dijon mustard, extra strong
• ½ cup Whipping Cream
• 2 ½ Tbsp. Tarragon, chopped fresh
• Salt & Pepper, freshly cracked

Instructions:

1. Sprinkle chicken breasts with salt and pepper. Melt butter in a heavy large skillet over medium-high heat.
2. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to a platter and tent with foil to keep warm. Put the pan back on the heat, add shallots and sauté 1 minute. Add the vermouth & the mustard and bring to simmer. Finally, add the cream and 1 ½ tbsp tarragon. Simmer until slightly thickened, stirring often, about 3 minutes.
3. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
4. Transfer chicken and sauce to platter and sprinkle with remaining tarragon.

As seen on CBC Vancouver.

Hot Cross Bun Bread Pudding

"At my house with Easter dinner, I always serve Hot Cross Buns. But, I always buy too many thinking everyone likes them as much as I do. Alas, the turkey & gravy is too delicious, the sweet potato casserole too tempting and then there is pie, usually a couple of kinds, so the hot cross buns remain. This creates an interesting opportunity for a future brunch or even a dessert. I cut the hot cross buns into cubes, put them in a plastic bag and freeze them until I am ready to use them. And then on some rainy Sunday morning, they find their place in an old school bread pudding served with a side of really good bacon, some freshly brewed coffee and a mimosa - life is good!" - Angie.

Ingredients:

• About 10 day old Hot Cross Buns, cubed
• 6 large Eggs lightly beaten
• 1 cup granulated Sugar*
• 3 tbsp. Rum
• 2 ½ cups whole Milk
• 1 teaspoon Vanilla Extract*
• 1 teaspoon ground Nutmeg*
• 1 teaspoon ground Cinnamon*
• zest from 1 Orange
• *Available from Well Seasoned

Instructions:

1. Grease a 9x13 baking dish. Place the cubed hot cross buns into the prepared baking dish and spread it around into an even layer. Set aside.
2. In a very large mixing bowl, whisk together the eggs, rum, sugar, milk, orange zest, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
3. Meanwhile, preheat oven to 350°F. Place the bread pudding in the oven and bake at 350°F for 45-50 minutes or until the top is set. Remove from the oven and allow to cool slightly before serving.
4. Serve with a drizzle of maple syrup if you feel the need to guild the lily.