Recipes

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.

Chèvre and asparagus really should get married! They are the perfect couple.

Asparagus and Herb Chèvre Risotto

From: Eating Local in the Fraser Valley, by Angie Quaale. "This recipe tastes like spring to me. The rich earthiness of the asparagus pairs so well with the slightly acidic tang of the fresh Chevrolet. This is delicious served on its own as a main course or with a green salad. As a side dish, it can really class up simple oven roasted chicken. It’s recipe I’ve been serving variations of four years. Once you have the technique for A great risotto you can really customize the flavours to highlight seasonal ingredients like these or local mushrooms in the fall. Don’t be afraid to experiment with this dish. - Angie."

Ingredients:

• 1/2 pound asparagus, ends trimmed
• 3 cups chicken or vegetable stock*
• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil*
• 1/2 cup finely chopped yellow onion
• 1 1/2 cups Arborio rice*
• One tub (6 oz) Milner Valley herb Chèvre*
• 1/2 cup grated Parmesan*
• 1/2 tablespoon chopped Italian parsley
• Salt and pepper

*Available from Well Seasoned

Instructions:

1. Prepare a bowl of ice water.
2. In a sauté pan of salted boiling water, blanch the asparagus until the spears are fork-tender. With a set of tongs, transfer the spears to the ice water to stop the cooking immediately. Once the asparagus has cooled, cut the tips off and reserve for later. Chop the spears into 3/4 inch pieces and reserve.
3. In a medium sauce pan, bring the stock to a simmer over medium heat.
4. In a large heavy bottomed sauté pan, place 2 tablespoons of the butter, the vegetable oil, and the onions and cook over medium heat until translucent. Add the rice to the sauce pan. Stir to coat it well. Add a ladleful of warm stock and stir with a wooden spoon to keep the rice from sticking to the bottom of the pot. When the liquid is evaporated, add another ladleful of stock, repeating until the grains of rice lose their chalky centres and are firm yet tender, about 25 minutes.
5. Stir in the chèvre and add the asparagus stalks. When the risotto is done (it should be soft yet still slightly al dente), about another 8 minutes, turn off the heat. Stir in the remaining 2 tablespoons butter, then the asparagus tips, Parmesan, and parsley. Season with salt and pepper to taste. Transfer the risotto to a serving platter and serve immediately.

Happy St. Patrick's Day!

Spiced Guinness Banana Bread

Hearty and delicious (and just the excuse you needed so you can enjoy beer for breakfast).

Ingredients:

• 2 cups packed light brown sugar
• 1 cup mashed ripe banana
• 2 large eggs
• 1 teaspoon vanilla extract*
• 2 tablespoons canola oil
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon*
• 1⁄2 teaspoon ground allspice*
• 1 teaspoon ground cardamom*
• 1⁄2 teaspoon ground cloves*
• 2 cups Guinness
• 2 cups broken walnuts, toasted
• 1 cup raisins
• 1 cup chocolate chips*
• 1 tablespoon chopped, candied ginger*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350°F. Lightly grease two 9 x 5-inch loaf pans.
2. In a large bowl cream the brown sugar, banana, eggs, vanilla and oil; set aside.
3. In a separate bowl, sift together the flour, baking soda, salt & spices.
4. Alternately blend the flour mixture and the beer into the creamed mixture.
5. Stir in the walnuts, raisins, chocolate chips, and candied ginger to the mixture and blend well. Pour into the prepared pans.
6. Bake for 1 hour or until toothpick inserted in cake comes out clean.
7. Leave in pan for 15 minutes to cool before turning out to cool completely on rack.

Tuck into this yummy recipe for lunch or dinner.

Brie, Pear & Onion Strudel on a Bed of Designer Greens

This yummy recipe is like a warm, comforting hug when it's cold out. It plates beautifully too so it's a great recipe for a dinner party!

Ingredients

• 1 sweet onion, sliced
• 1 tbsp Vegetable oil
• 1 tsp Sugar
• ¼ cup Walnuts, chopped, toasted
• 2 tbsp dried Cranberries, chopped
• ½ package Puff Pastry*
• 2 tsp dijon Mustard*
• 4 oz Brie Cheese, thinly sliced
• 1 Pear, peeled, cored, thinly sliced
• 1 Egg, beaten
• 8 cups Mesclun mix
• 3 tbsp Oil, walnut or olive*
• 4 tsp Cider Vinegar*
• ¼ tsp Sugar
• 1 pinch Salt*
• 1 pinch Pepper*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 450°F (230°C)
2. In large skillet heat oil over medium heat; cook onion and sugar, stirring occasionally, until onion is golden and softened, about 20 minutes. Stir in walnuts and cranberries.
3. Set aside.
4. On lightly floured surface roll out puff pastry into 12- x -9 inch (30 x 23 cm) rectangle; spread mustard lengthwise along third of pastry. Spoon onion mixture over mustard; top with cheese and pear.
5. Starting at corner of 1 long edge of pastry, make diagonal cuts, 1 inch (2.5 cm) apart almost to filling. Repeat on other side in opposite direction alternating strips from side to side fold over filling to resemble braid, brushing each strip with some of the egg to secure. Transfer to parchment paper lined baking sheet.
6. Bake in 450° F (230º C) oven for about 25 minutes or until pastry is golden and pear is tender. Let cool slightly.(Make ahead: Cover loosely with foil and let stand at room temperature for up to 4 hours; reheat to serve) Cut into 8 slices.
7. Meanwhile, in a separate bowl, whisk together oil, vinegar, sugar, salt and pepper. Pour over greens and toss to coat.
8. Divide among 8 plates; top each with strudel.