While you are out waving the flag today, relax over these delicious veggie kabobs at dinnertime. Simple and a crowd pleaser. Once cooked, drizzle on edible gardens Rosemary and Garlic Balsamic Reduction. It is a fabulous Canadian product that speaks of entrepreneurship and delicious innovation. Celebrate this great country we are proud to live in!
What Are the Best Vegetables to Grill? My choice of vegetables always seem to be zucchini, bell pepper and red onion. Other good vegetables to grill are mushrooms, asparagus or eggplant. Any firm spring or summer vegetables. Just not cucumbers or cabbage. Happy Canada Day!!!!!
This is a great brunch side dish or for Easter Sunday dinner. We have it often in March and April as the asparagus is coming off the farms. It’s a real celebration of springtime!
In a large roasting tin, toss cubed new potatoes, a drizzle of edible gardens Classic Balsamic Reduction, salt, pepper and edible gardens Extra Virgin Olive Oil. Roast in oven at 250 for 20 mins. Then add fresh asparagus cut into 2 inch pieces, toss in the hot potato balsamic mixture, and cook another 15 minutes.
Serve with an extra drizzle of edible gardens Classic Balsamic Reduction and enjoy!
Try fresh fruit and our delicious Strawberry and Fig Balsamic Reduction.
I love to use the Strawberry Fig Balsamic Reduction on these easy appetizers with seasonal fruit and melted cheese on hot flat bread.
The Strawberry Fig Balsamic Reduction is a hit on poached pears for Valentines.
Hope the HOLIDAYS are festive and you fill the special days with new happy memories! Wishing you all the best in 2019!
Homemade Grilled Brussel Sprouts with edible gardens Balsamic
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon edible gardens Balsamic Reduction ( any flavour is great- my fav for this dish is Classic, Rosemary & Garlic, or Fig & Fire for a little heat)
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting and drizzle with edible gardens balsamic reduction, and toss again. Taste for seasonings, and serve hot.
Mark your calendar for those last minute gifts.
THIS SUNDAY! 10-3pm you can stock up on delicious artisan specialty food for everyone special on your list.
DECEMBER 16th 2018 Stock up of edible gardens for the holidays and get those last minute gifts for all the Foodies you love and know, at this pop up Christmas Show in Ladner.
LOCATION: Ladner Community Center, 4734 51st St DELTA
See You There!
Look what we cooked up!
Those tart luscious red cranberries mean only one thing in our kitchen!
Christmas is just around the corner. Our delicious Cranberry Balsamic Spread is the ideal topping for your holiday brie, the condiment of choice for the big meal on Christmas Day, and wonderful for leftover grilled turkey and cheese panini sandwiches for Boxing Day.
Made with fresh Fraser Valley Cranberries, White Balsamic and lots of careful stirring, each jar is a jewel of fresh fruit. Not like your Grandma’s canned cranberries, our Cranberry Balsamic Spread brings these little red rubies to a place of honor for the upcoming feasts.
Limited supply so stock up now.
From the edible garden kitchen, happy holidays!
Happy Father’s Day to all those wonderful Dads who do so much for us! We LOVE you.
We like to do Potatoes in Foil on the BBQ and for Father’s Day with a nice steak or chicken its a fabulous side dish that Dad will LOVE!
small red potatoes (about 1/2 lb), unpeeled, cut into 1- to 1 1/2-inch pieces (about 1 1/2 cups)
cup ready-to-eat baby-cut carrots, cut in half lengthwise if large
A Drizzle of edible gardens Rosemary and Garlic Balsamic Reduction
a drizzle of Olive Oil or Grapeseed Oil
tablespoon chopped fresh chives
Heat gas or charcoal grill. Cut 18×12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle on Olive Oil or Grapeseed Oil, and
edible gardens Rosemary and Garlic Balsamic Reduction
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.
Open packet carefully to allow steam to escape. Sprinkle with chives. ENJOY!