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Moroccan Citrus Fruit Salad

January 28, 2018

Did you enjoy this month's spice of the month recipe series? If you're digging the Moroccan vibe, here's a nice companion recipe that suits the vegetarians at your table, those on a calorie reduced diet AND those looking to up their vitamin C defence as we hit the centre of winter!

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

Moroccan Citrus Fruit Salad

Serves: Serves 4
  • 4 navel Oranges (see note)
  • 2 pink Grapefruits
  • 2 1/2 cups fresh Orange Juice
  • 3 tablespoon Orange-Flower Water
  • 2 tablespoons Honey
  • 1 Vanilla Bean, halved lengthwise and seeds scraped
  • 1/2 teaspoons Cinnamon
  • Small mint leaves, for garnish
Instructions
  1. Using a sharp knife, peel the oranges and grapefruits, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl. Squeeze the juice from the membranes into another bowl.
  2. Add the orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of juice and whisk to mix. Strain the flavoured juice over the fruit and refrigerate for at least 2 hours or overnight. Spoon the fruit salad into glasses or bowls, garnish with mint leaves and serve.
Note: Choose citrus fruits that are heavy for their size.
    Calories 204 kcal, Total Fat 0.6 gm, Saturated Fat 0.1 gm, Protein 3 gm, Carbohydrates 51 gm

    Moroccan Inspired Mussels for 2 ft. January's Spice of the Month

    January 25, 2018

    Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - 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!

    Moroccan Inspired Mussels for 2

    This recipe is so simple and super delicious. Add a side salad and a glass of wine, you can have dinner on the table in well under 30 minutes.

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

    Ingredients

    • 1 kg. live Fresh Mussels, washed & de-bearded
    • 1 cup dry White Wine
    • 1 tbsp. Harissa Paste (available in store at Well Seasoned)
    • 3 tbsp. Ras El Hanout (available in store at Well Seasoned)
    • 2 cloves Garlic, minced
    • 1 small Cooking Onion, diced
    • 1 jar Of Tomato Passata (Available In Store At Well Seasoned)
    • 2 tbsp. Well Seasoned Extra Virgin Olive Oil
    • 1 large loaf of fresh, Crusty Bread
    Instructions:
    1. In a large heavy based pan, sauté onions, garlic, olive oil, harrisa and Ras el hanout for 3 minutes on medium high heat.
    2. Add the white wine & tomato sauce, stir to combine. Add the mussels and cover with a lid for a few minutes on high heat or until mussels start to open.
    3. Toss the mussels with the sauce and cook for a further 1 minute.
    4. Serve in large bowls with crusty bread for dipping, discarding any mussels that did not open while cooking.

    Winecrush Dry Rub

    January 24, 2018

    New in store, Winecrush powder is a fine powder made from wine-grape seeds and skins from local wineries in the Okanagan Valley. From Malbec to Pinot Gris, get ready for a new crush.

    Winecrush Dry Rub

    This dry rub also works great on roasted vegetables.

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

    Ingredients:

    • 4 tbsp. Winecrush™ Powder (available in store at Well Seasoned)
    • 1 tbsp. granulated garlic
    • ½ tbsp coarse black pepper
    • 2 tbsp paprika
    • 2 tbsp dried thyme
    Instructions:
    1. Combine all of the ingredients in a small bowl, stir until well blended. Rub into meat and let sit for a min of 2 hours before cooking as usual.

    Roasted Spiced Butternut Squash ft. January's Spice of the Month

    January 18, 2018

    Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - 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!

    Roasted Spiced Butternut Squash

    You can make a meal of this on its own or serve it as a delicious side dish.

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

    Ingredients for Yogurt Sauce

    • ½ cup Greek Yogurt
    • 1 tbsp. Milk
    • 3 drops Rose Water (available in store at Well Seasoned)

    Ingredients for Squash

    • 3 tbsp. Ras El Hanout (available in store at Well Seasoned)
    • 4 lb. Butternut Squash
    • 3 tbsp. Well Seasoned Extra Virgin Olive Oil
    • 2 tsp. Kosher Salt
    • ¼ cup Chopped Fresh Cilantro
    • ¼ cup Fresh Pomegranate Seeds
    Instructions:
    1. For the yogurt sauce: In a small glass bowl, combine the yogurt, milk, and rose water - refrigerate.
    2. Preheat the oven to 425° Peel and scoop the seeds from the squash. Cut the squash into about 2” pieces.
    3. Toss them with the oil and Ras el hanout and spread over a baking sheet in a single layer. Roast for about 20 minutes, turning halfway through.
    4. Sprinkle with salt and roast another 10 minutes or so before transferring to a serving platter— the squash should be fork tender.
    5. Drizzle the yogurt sauce over the top, sprinkle over the cilantro and pomegranate seeds & serve immediately.

    As seen on CTV Morning News: Make Ahead Baked Falafel Salad

    January 18, 2018

    Did you see Angie this morning and wanna make the fantastic salad she featured? Look no further:

    Make Ahead Baked Falafel Salad

    A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
    Ingredients for the falafels:
    • 1 cup Dry Split Red Lentils
    • 2 cups Loosely-Packed Italian Parsley Leaves, Stems Removed
    • 2 cups Loosely-Packed Cilantro Leaves, Stems Removed
    • 5 Garlic Cloves
    • 1 small Red Onion
    • 1 To 2 Jalapeno Peppers, To Taste - Minced
    • 1 ½ tablespoons Tahini Paste
    • 1 ½ tablespoons Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Ground Coriander
    • ½ teaspoon Baking Soda
    • 1 To 3 tablespoons Chickpea Flour Or All-Purpose Flour
    • Olive Oil Spray
    Ingredients for the tahini dressing:
    • 1/3 cup Whole Sesame Seed Tahini Paste
    • Juice of 1 Lemon
    • 3 tablespoons Water
    • 1 Garlic Clove, Finely Grated
    • ¼ cup Minced Italian Parsley
    • ½ teaspoon Sweet Paprika
    • Salt And Freshly Ground Pepper, to taste
    Ingredients for the salad:
    • 3 cups Shredded Kale Or Lettuce
    • 3 Carrots, Grated
    • ¼ cup Thinly Sliced Red Onion
    • 3 tablespoons Olive Oil
    • 1 tablespoon Lemon Juice
    • Salt And Freshly Ground Pepper, To Taste
    Instructions
    1. Soak the lentils in fresh water overnight. When ready to make the falafels, strain and rinse the soaked lentils. Make sure to pick through the batch and discard any stones or debris.
    2. In a food processor, pulse the lentils until they are coarsely ground, 3 to 5 times. Add the parsley, cilantro, garlic, onion, and serrano pepper to the bowl, and pulse another few times. Drizzle in the tahini paste, olive oil, spices, salt and pepper, and blend until almost smooth. Make sure not to over blend the mixture; you still want some crumb. Taste the mixture, and adjust the seasoning according to your liking. Add the baking soda and the chickpea flour. Start by adding 1 tablespoon of chickpea flour at a time. If the mixture is still too liquidy add another. The mixture should be fairly moist, and if you add too much flour, the falafels will become too dry and hard when baked. I wouldn't add more than 3 tablespoons.
    3. Refrigerate mixture for 30 minutes. Preheat your oven to 375° F.
    4. To make the tahini dressing, whisk the tahini paste, lemon juice, water together until creamy. Mix in the grated garlic clove, minced parsley, paprika, and season to taste with salt and pepper.
    5. Toss the salad ingredients together.
    6. Using a cookie scoop measure, scoop out 2 tablespoons of the refrigerated falafel mixture into the palm of your hand. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the rest of the mixture. Generously coat the falafels with olive oil spray and bake until golden brown, 18 to 20 minutes. Make sure not to over cook these — you don't want them to dry out.
    7. To serve, plate the falafels over a bed of salad with a heaping dollop of tahini dressing

    Spiced Pumpkin Seeds ft. January's Spice of the Month

    January 11, 2018

    Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - 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!

    Spiced Pumpkin Seeds

    A delicious garnish for a soup or salad!

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

    Ingredients

    • 1 cup raw shelled Pumpkin Seeds (available in store at Well Seasoned)
    • 1 ½ teaspoon Ras el hanout (available in store at Well Seasoned)
    • 1 tsp. Granulated Sugar
    • ½ teaspoon Kosher Salt
    • 2 teaspoons fresh Orange Juice
    Instructions:
    1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, Ras el hanout, sugar, salt, and fresh orange juice; toss to coat.
    2. Spread on a rimmed baking sheet; bake until golden brown and fragrant, about 10 minutes. Allow to cook and store in an airtight container.
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