Recipes

Inspired by Bon Appetite in Nov.’09, here is our take on a fabulous Brussel Sprout Slaw

Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Get ready to wow your guests with this fantastic, vegetarian dish!

Ingredients (slaw):

• 1 cup pecan halves*
• ¼ cup pure maple syrup*
• salt & pepper
1 ½ lb. Brussels sprouts, trimmed

Ingredients (dressing):

• ¼ cup grainy mustard*
• 2 Tbsp. fresh squeezed lemon juice
• 2 Tbsp. apple cider vinegar*
• 1 Tbsp. sugar
• ¼ cup Well Seasoned Cooking Oil *
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
2. In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8″-1/4″ slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
3. In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the pecans.

There are a lot of butternut squash recipes online, but this one is definitely worth bookmarking! Skip the brown sugar and pick up some maple sugar for this dish!

Candied Butternut Squash

The maple sweetness paired with the sweet tang of the marmalade combined with the spicy tang of ginger makes for a deliciously, comforting dinner. You're gonna be adding it to your permanent fall/winter menu rotation!

Ingredients:

• 1/4 cup plus 2 tbsp. Orange Marmalade *
• 1/3 cup Sugar, granulated (regular)
• 1 tbsp. fresh Ginger, minced and peeled
• 1 tsp. Vanilla Paste *
• Pinch of ground Cloves *
• 2 tbsp. Lemon Juice
• 4 cups Butternut Squash, cut into 1/2-inch cubes
• 2 tbsp. Maple sugar *
• *Available from Well Seasoned

Instructions:

1. Put marmalade, both sugars, ginger, vanilla, cloves, and lemon juice in a large, wide pot. Stir in 2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugars.
2. Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Serve warm.

• Note: Squash can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat.

We've been on a bit of a homemade soup and a squash kick lately! We also recommend you try our Candied Butternut Squash recipe!

Silky Thai Coconut Squash Soup

This recipe is delicious - so easy, so satisfying and a great way to use up a squash you've maybe had hanging around for a while! 

Ingredients (slaw):

• 3 whole shallots
• 1 ½ lbs. butternut squash, peeled and trimmed
• 2 cups canned coconut milk
• 2 cups chicken stock*
• 1 cup loosely packed cilantro leaves
• sea salt*
• 2 Tbsp. fish sauce
• black pepper to taste
• *Available from Well Seasoned

Instructions:

1. Peel and chop the shallots and set aside. Peel and cut the squash into 1” chunks.
2. In a stock pot, gently sauté the shallots in the oil just until translucent. Add the squash and stir to combine. Add the coconut milk & broth and simmer over medium heat until squash is tender, about 15 minutes. Stir in the fish sauce and cook for another 3 minutes. Taste for salt and add a little more fish sauce if you like. Season with salt and pepper to taste.
3. Carefully transfer the hot soup to a blender, add the cilantro and puree in small batches until silky smooth.
4. The soup can be served immediately, but has even more flavour if left to stand for an hour. Re-heat just before serving. And, this soup freezes really well.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a first course, served on its own before the main course. - Wikipedia.

Asian Style Risotto

This risotto still uses a commonly used Italian rice (Arborio), but is infused with flavours and textures you would more traditionally find in many ashcan cuisines. Enjoy this fusion twist dish!

Ingredients:

• 4 ½ cups Fish Stock or Water
• ½ cup Riesling
• 1/3 lb Rock Shrimp
• 1/3 lb Bay Scallops
• 1 tbsp. Well Seasoned Cooking Oil *
• ½ cup yellow Onion, finely chopped
• 1 Tbsp chopped Garlic
• 1 ½ cups Arborio Rice*
• ½ tsp Chili Paste (sambol oleck)*
• ½ cup Carrots, peeled and thinly sliced
• ½ cup Snow Peas, cut in half at an angle
• ½ cup chopped Baby Bok Choy
• 2 tbsp Soy Sauce*
• ½-1 tsp Sesame Oil*
• Kosher Salt, to taste*
• 1 Tbsp White and Black Sesame Seeds, toasted*
• 3 Scallions, chopped
• *Available from Well Seasoned

Instructions:

1. In medium pot over medium-high heat, bring the stock or water and wine to a boil; reduce heat to a simmer and add the rock shrimp. Cook for about one minute. Remove from the liquid and repeat with the scallops. Set aside to cool.

• Note: seafood will not be fully cooked at this point. Leave stock on the stove over low heat.

Dulce de leche is a treat made by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, (which also changes its colour). If you're looking to impress this Valentine's Day - you can make this ahead of time and serve this up at home (or as a small, portable picnic treat)!

Coconut Dulce de Leche

Enjoy this lactose free version of a classic dessert. Did you know that Dulce de leech is Spanish for "candy made from milk"? DO AHEAD: Can be made 1 month ahead. Keep chilled!

Ingredients:

• 2 x 14-ounce cans unsweetened coconut milk
• 1 1/2 cups (packed) golden brown sugar
• 1/2 teaspoon coarse kosher salt*
• *Available from Well Seasoned

Instructions:

1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves.
2. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes.
3. Transfer sauce to small jars. Cool completely, then cover sauce and chill.

We are very keen to share this excellent recipe from Monsoon Coast with you! Looking for an easy party appetizer? Look no further:

Curried Cashew Spread by Monsoon Coast

Serve this dip with Gone Crackers (we suggest their Roasted Shallot & Herb) & raw veggies for dipping.

Ingredients:

• 1/3 cup unsalted cashews
• 1/3 cup sesame seeds
• 1 19 ounce can of chick peas rinsed and drained
• ¼ cup olive oil (or more as needed)*
• Small bunch cilantro, washed and most of the stems removed
• 2 cloves garlic
• salt to taste
• 1 ½ tbsp Monsoon Coast Moghul Curry*
• 3 - 4 tbsp fresh squeezed lemon juice
• *Available from Well Seasoned

Instructions:

1. In a dry frying pan, roast the cashews and sesame seeds. Roast until golden & toasty. Cool and transfer to a food processor, process until fairly fine but not a paste.
2. Add chick peas, olive oil, cilantro, garlic, salt, Monsoon Coast Moghul Curry and lemon juice to the food processor and blend until a nice smooth consistency. Taste for seasoning and serve at room temperature.