Recipes

Dill is August'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!

Crunchy Quick Pickles

Ingredients for Quinoa

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped green onions (about 6)
• 3/4 teaspoon fine sea salt
• 1 cup quinoa, well-rinsed and drained
• 1 3/4 cups water
• 1/2 cup dried currants
• 1 medium lemon

Ingredients for Salad

• 2 cups shredded zucchini (about 2 small)
• 4 tablespoons toasted sesame seeds
• 4 tablespoons chopped fresh dill
• 1/4 teaspoon freshly ground pepper

Today's the day; Project Potluck. And the afternoon calls for sunshine so get ready to share some good food and good times with Well Seasoned and the fine folks in our community!

Charred Veggie Couscous

Ingredients:

• Well Seasoned olive oil for brushing on the grilled veggies*
• 1 large sweet onion, sliced - grilled & roughly chopped
• 1 bunch fresh asparagus, grilled & roughly chopped
• 1 sweet red pepper, grilled & roughly chopped
• ¼ cup dried apricots, coarsely chopped
• ¼ cup whole almonds toasted, coarsely chopped
• 1 cup couscous*
• 1 ½ cups chicken stock*, warm
• ½ teaspoon lemon zest
• ½ cup chopped fresh parsley
• ¼ cup dried currants
• ¼ cup fresh mint leaves, roughly chopped
• ½ bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
• ½ cup crumbled feta cheese*
• Kosher salt and freshly ground black pepper*

Ingredients for Vinaigrette:

• ½ cup citrus vinegar*
• ¼ cup Well Seasoned olive oil
• ½ clove of garlic finely minced
• Salt & pepper to taste*
• Juice of the zested lemon
  • *Available at Well Seasoned

Instructions:

1. In a medium saucepan, bring the chicken stock to a boil – add the couscous. Turn off the heat, cover & let cook.
2. After 15 minutes, fluff the couscous with a fork. Add the grilled veggies, the nuts, fruit & herbs, toss gently to combine – dress while still warm with the vinaigrette. Season again with salt & pepper to taste and serve family-style on a large platter and garnish with crumbled feta cheese.
3. Serve the dish warm, at room temperature or cold as a salad.

Dill is August'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!

Creamed Spinach with Fresh Dill

Ingredients

• 1 tablespoon unsalted butter
• ¼ cup finely chopped onion
• 1 lb. spinach, large stems removed, coarsely chopped
• 1/3 cup heavy cream
• 1 clove garlic, minced
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon each kosher salt & cracked black pepper
• 1/3 cup coarsely chopped fresh dill

Dill is August'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!

Crunchy Quick Pickles

Ingredients

• ¼ cup white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons granulated sugar
• 1 ¼ teaspoons flaky sea salt, plus more as needed
• Freshly ground black pepper
• 2 pounds cucumbers (about 4 medium)
• ¼ cup chopped fresh dill

Inspired by our friends at Trading Post Brewing, we have created these killer wings! If you missed your chance to try some Trading Post Brewery at last week's Hot August Nights, here's another great reason to pick yourself up some of their Rye Amber Ale!

Trading Post Rye Amber Ale Pineapple-Glazed Chicken Wings

Ingredients for Marinade

• Zest of 1/2 orange and lime
• 3 cloves garlic, chopped
• 1/2 white onion, halved and sliced
• 1/2 bottle (180ml) Trading Post Rye Amber Ale
• 6 tbsp. Olive Oil*
• 1 tbsp. hot sauce*
• 2 lb. chicken wings

Ingredients for Dark Ale Pineapple Glaze

• 1/2 bottle (180ml) Trading Post Rye Amber Ale
• 3/4 cups orange juice
• 2 cups pineapple juice
• 1/4 cup maple syrup*
• 2 tbsp. hot sauce*
• 1 tbsp. ginger, chopped
• 2 tbsp fresh squeezed lemon juice
• Kosher salt, to taste*
• 2 tbsp. finely minced garlic
• *Available at Well Seasoned

Instructions:

1. Marinade: Combine orange & lime zest, garlic, onion, beer, oil and hot sauce in large bowl. Place chicken wings in a large sealable plastic bag, pour marinade over top and marinate in refrigerator for 6 hours, or up to 24 hours.
2. For the glaze: Heat grill to 400F/200C. In medium bowl, combine ingredients for glaze. Remove chicken wings from bag; place chicken wings on grill and cook, turning, until done, about 5 minutes per side. Brush wings with pineapple glaze sauce and cook additional minute on each side.

As seen today on Global TV

Smokey Blackberry BBQ Sauce

Ingredients

• 1 pound blackberries
• 2 teaspoons sweet smoked paprika
• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 medium onion, finely chopped
• ¼ cup tomato paste
• 1 cup apple cider vinegar
• 1 cup packed light brown sugar
• ¼ cup soy sauce
• 3 tablespoons chipotle paste
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cumin
• Kosher salt
• Pepper

Instructions:

1. In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes.
2. Stir in the paprika & tomato paste and cook until glossy, about 2 minutes.
3. Add the blackberries, vinegar, brown sugar, soy sauce, chipotles, mustard and cumin and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
4. Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely.