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Pink Gin and Tonic

April 22, 2018

The Pink Gin and Tonic

We've received a new shipment of Fever-Tree Tonics and we've decided to celebrate with a twist on a classic G&T.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • Fever Tree Aromatic Tonic Water (available in store at Well Seasoned)
  • 50ml of juniper-rich gin - Plymouth Gin, Sipsmith VJOP, or a navy strength such as Bathtub.
  • Zest of lemon
  • Fresh ice
Instructions:
  1. Fill a highball glass with plenty of ice. Pour in your measure of gin. Add Fever-Tree Aromatic Tonic from a fresh bottle. Garnish with a generous zest of lemon.
  2. Tip: Twist the lemon zest over your drink to release the essential oils and aromas, before dropping it in.

Roasted Asparagus Wrapped in Prosciutto

April 20, 2018

This appetizer is great any time, but since asparagus is in season and delicious right now, we suggest you break this recipe out for an Easter party or as an appetizer for a bigger meal.

Roasted Asparagus Wrapped in Prosciutto with Goat Cheese & Basil Dipping Sauce

This appetizer can be scaled up to serve as many people as you need - simply buy more or less asparagus and prosciutto to match your needs!

Ingredients:

  • Asparagus
  • Very thinly sliced Prosciutto
  • 1/2 cup Spreadable Goat Cheese
  • 3-4 leaves of Fresh Basil
  • Balsamic Vinegar
  • 1/4 cup Whipping Cream
  • Well Seasoned Olive Oil *
  • Salt & pepper to taste
    • *Available from Well Seasoned

Instructions:

  1. Use either fresh or frozen asparagus. If you are using fresh, blanche and transfer to an ice bath to cool. If you are using frozen, thaw them in cold water. Drain and pat dry.
  2. Wrap each stalk of asparagus with one thin slice of prosciutto and roast in a 400 degree oven about 15 minutes until golden brown.
  3. Goat Cheese Dip Instructions:In a medium sized bowl, combine 1/2 cup goat cheese, 3-4 leaves of freshly chopped basil, a splash of balsamic vinegar, 1/4 cup whipping cream & salt and pepper to taste.
  4. Remove roasted asparagus from the oven - arrange on a platter and drizzle with a good quality extra virgin olive oil. Serve with the goat cheese dip on the side.

 

Prep Time:

20 Minutes

Cook time:

15 Minutes

Yield: N/A

Devilled Eggs ft. April's Spice of the Month

April 19, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Devilled Eggs

Just like your grandma used to make!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 6 hard-cooked eggs, peeled
  • ¼ cup mayonnaise
  • ½ teaspoon dill weed (available in store at Well Seasoned)
  • ½ teaspoon ground mustard (available in store at Well Seasoned)
  • ½ teaspoon dried parsley (available in store at Well Seasoned)
  • ¼ teaspoon salt (available in store at Well Seasoned)
  • 1 small dill pickle, thinly sliced
Instructions:
  1. Slice eggs in half, lengthwise. Remove yolks and place them in a small bowl. With a fork, mash the yolks – stir in the mayo, dill, mustard, parsley and salt – stir until smooth. Spoon the yolk mixture back into the egg white halves and top each with the sliced pickles. Refrigerate for 1 hour until ready to serve.

Old School Dill Dip ft. April's Spice of the Month

April 12, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Old School Dill Dip

Sometimes you just need a good old dip with a salty, ripple potato chip.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tbsp. dried minced onion
  • 1 tsp dried dill weed (available in store at Well Seasoned)
  • 1 tsp dried parsley (available in store at Well Seasoned)
  • 1 tsp seasoning salt (available in store at Well Seasoned)
Instructions:
  1. In a medium size bowl, combine sour cream, mayonnaise, dried minced onion, dried dill weed, dried parsley, and seasoning salt. Stir together until thoroughly mixed and smooth.
  2. Allow to rest in the refrigerator for an hour or two before serving with chips, fresh veggies, or on your baked potato. This dip will store well in a sealed container in the refrigerator for up to three days.

Asparagus with Lemon Dill Sauce ft. April's Spice of the Month

April 05, 2018

Dill is April's SPICE OF THE MONTH!

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma  - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Dill | Spice of the Month | Well Seasoned, a gourmet food store in Langley, BC

Asparagus with Lemon Dill Sauce

The classic flavours of spring!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 2 pounds fresh asparagus
  • 2 tablespoons butter
  • 1 tablespoon flour
  • ½ cup whole milk
  • 2 tsp. dried dill weed (available in store at Well Seasoned)
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon kosher salt(available in store at Well Seasoned)
Instructions:
  1. Trim the asparagus and steam 3-5 minutes until crisp-tender. Then dip asparagus in ice water to stop the cooking process.
  2. Melt butter in a small saucepan. Add flour and let cook, stirring, for about 30 seconds. Then add milk and cook, stirring constantly, for 1-2 minutes over medium heat until sauce is thickened.
  3. Remove from heat and add lemon juice, dill, and salt. Stir to combine and serve over asparagus.

Grilled Asparagus, Cherry Tomato & Feta Bruschetta

March 29, 2018

Vegetarians rejoice! It's Asparagus Season! Although, you don't have to be vegetarian to love this recipe that is great as a first course, or as part of your Easter brunch served with a yummy spring soup!

Grilled Asparagus, Cherry Tomato & Feta Bruschetta

Serve warm as a first course.

Ingredients:

  • 12 vine ripened Cherry Tomatoes
  • 16 spears Asparagus, trimmed
  • 1/4 cup Well Seasoned Olive Oil *
  • Sea Salt
  • Black Pepper, freshly cracked
  • 1 large day old Sourdough loaf, sliced 2cm thick
  • 2 large Garlic Cloves
  • 200g Macedonian style Feta Cheese, crumbled*
  • 1/4 cup Basil Leaves
    • *Available from Well Seasoned

Instructions:

  1. Toss tomatoes and asparagus with some of the olive oil and season with salt and pepper. Grill over medium high heat until the tomatoes have collapsed and the asparagus is charred and softened but still al dente.
  2. Remove from the grill and set aside to rest.
  3. Grill 4 slices of the dry bread until well charred on each side. Rub generously with the garlic cloves and drizzle liberally with the olive oil.
  4. Divide all of the ingredients evenly among the bruschetta and season well with salt and pepper & another drizzle of olive oil.

 

Prep Time:

15 Minutes

Cook time:

25 Minutes

Yield: N/A

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