Recipes

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

Arugula & Fennel Salad

Fresh fennel and the fennel seeds in this dressing create fantastic layers of flavours. The Hazelnuts are a delicious addition but can be substituted with almonds or even pine nuts.

Ingredients

• ½ tsp. fennel seeds (available in store at Well Seasoned)
• ¼ cup fresh orange juice
• 1 tbsp. fresh lemon juice
• 1 tbsp. minced shallot
• 2 tsp. finely grated orange zest
• ¼ tsp. minced garlic
• ¼ tsp. Dijon mustard (available in store at Well Seasoned)
• 1 ½ tbsp. extra-virgin olive oil (available in store at Well Seasoned)
• 1 ½ tbsp. hazelnut oil (available in store at Well Seasoned)
• Kosher salt and freshly ground black pepper (available in store at Well Seasoned)
• 1 small fennel bulb
• 5 oz. arugula, trimmed, washed, and spun dry (about 5 cups)
• ¼ cup hazelnuts, toasted and coarsely chopped

Summer Gin & Tonic vibes get a bit of a twist with Rootside Cardamom & Citrus Tonic Syrup! Follow these simply instructions for the perfect Gin & Tonic:

Summer Gin & Tonic 

Ingredients

• 1oz Rootside Cardamom & Citrus Tonic Syrup (available at Well Seasoned),
• 1.5oz gin,
• a squeeze of lime juice
• Soda Water

Fennel is May's SPICE OF THE MONTH! 

Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

Italian Style Pasta Sauce with Fennel

This pasta sauce will feed a crowd, freezes well and makes a killer lasagna!

Ingredients

• 1 lb. sweet Italian sausage, sliced
• ¾ lb. lean ground beef
• 1 small cooking onion, minced
• 2 cloves garlic, minced
• 1 28 oz. can crushed tomatoes
• 12 oz. tomato paste
• ½ cup water
• 2 tbsp. brown sugar
• 1 ½ tsp. dried basil (available in store at Well Seasoned)
• ½ tsp. dried fennel seed (available in store at Well Seasoned)
• 1 tsp. Italian seasoning (available in store at Well Seasoned)
• ½ tsp. kosher salt (available in store at Well Seasoned)
• ¼ tsp. cracked black pepper (available in store at Well Seasoned)

Have you picked up your copy of Eating Local in the Fraser Valley?

Asparagus & Chevre Risotto
(from Eating Local – a food lover’s guide to the Fraser Valley)

Ingredients:

• ½ lb asparagus, washed, ends trimmed
• 3 cups chicken or vegetable stock*
• 4 Tbsp unsalted butter, divided
• 1 Tbsp vegetable oil
• ½ cup finely chopped yellow onion
• 1½ cups Arborio rice*
• 1 tub (6 oz) Milner Valley herb chèvre (or your favorite herb chèvre)*
• ½ cup freshly grated parmesan*
• 1 Tbsp chopped fresh Italian parsley
• Sea salt and cracked black pepper*

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 spears into ¼-inch pieces and reserve.
3. In a medium saucepan, bring the stock to a simmer over medium heat.
4. In a large heavy-bottomed sauté pan, place 2 Tbsp of the butter, the vegetable oil, and the onions and cook over medium heat until translucent. Add the rice to the saucepan. 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 ladle of stock, repeating until the grains of rice lose their chalky centers 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 Tbsp 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.

*All available at Well Seasoned! Come visit us in store!

Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, Rhubarb Syrup & Crispy, Spicy Maple Bacon, seen below) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.

Crispy Spicy Maple Bacon

Because nothing says "I love you mom" like Breakfast in Bed + Bacon.

Ingredients:

• 1 lb double smoked, thick sliced bacon
• ½ cup pure maple syrup
• ¼ tsp. cayenne pepper
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 400 degrees. Line a baking sheet with foil to make your clean-up a little easier.
2. Arrange bacon slices on the foil and place on the center rack of the oven. Check on the bacon 8-10 minutes later, drain off some of the fat and baste it with the maple syrup. Check again in 3-4 minutes to baste again.
3. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend largely on the thickness of the bacon slices. Remove the pan from the oven.
4. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. Serve warm bacon with granola crusted french toast.

Saying "I love you mom" this Mother's day is as easy as...bacon! This special breakfast in bed recipe collection (French Toast, Rhubarb Syrup, seen below, & Crispy, Spicy Maple Bacon) will be sure to put you in Mom's good books for the rest of the month (at least!). This recipe was featured in 2009 Well Seasoned Nibbles newsletter.

Rhubarb Syrup

Mix up Mom's Breakfast in Bed French Toast with some Rhubarb Syrup!

Ingredients:

• 4 cups sliced fresh rhubarb
• 1 cup granulated sugar
• 1 cup water
• Zest of ½ a lemon

Instructions:

1. In large saucepan, bring rhubarb, sugar, and water and lemon zest to boil over medium-high heat, stirring. Reduce heat to medium-low; simmer, stirring constantly, until rhubarb breaks up, about 5 minutes. Strain into bowl, pressing solids gently. Let cool to room temperature and serve with warm french toast.