Spring is here! Welcome a new flavor!

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What a great way to celebrate the start of Spring!

We are so excited to be announcing a new flavor to add to our amazing edible gardens line of balsamic reductions.

Introducing STRAWBERRY & FIG BALSAMIC REDUCTION.

New this SPRING! Delicious fresh Fraser Valley Strawberries marry with  deep dark robust sun kissed figs,  and then in big copper kettles, we slowly simmer the flavors together to produce a thick, rich, balsamic reduction that is a delight on summer salads, roasted vegetables, marinades, drizzled on fresh strawberries, or for grilled peaches this summer on the BBQ.

 

EASTER RECIPES

Screen Shot 2018-02-28 at 7.11.44 PMNo matter if your get together is lunch, brunch or a big family dinner, these amazing side dishes are a popular way to serve vegan and vegetarians who may not be lining up for the ham slices on Easter Sunday.  They will keep everyone in their Easter Hats!

With fresh asapagus now dropping in price, we officially know spring is in the air and these tasty little spears of goodness and delectable taste team oh so well with goat cheese and edible gardens Classic Balsamic Reduction or Fig & Fire Balsamic Reduction , if you like a little heat.

Ingredients

  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic
  • 2 tablespoons  edible gardens balsamic reduction (Classic or Fig & Fire)
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • 1/2 teaspoon black pepper
(I like to add pine nuts if no one is allergic, and some toasted sesame seeds as well)
Step 1

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Step 2
Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper. I like to add pine nuts if no one is allergic, and toss in some roasted sesame seeds as well.

Balsamic Butternut Squash

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This sweetly savoury gluten free, vegetarian side dish adds a color and taste that marries well with the main choices Easter Sunday.

Ingredients

  • 1 medium butternut squash
  • 1tbsp olive oil
  • 1 clove garlic, crushed
  • 1 small red onion, thinly sliced
  • 6 stems chard, thinly sliced
  • 3tbsp breadcrumbs
  • 1tbsp thyme leaves
  • 50g (1¾oz) feta, crumbled
  • 2tbsp pine nuts
  • edible gardens 18 YR Reserve Balsamic
An easy recipe that takes just 10 minutes to prepare. Simply pop it in the oven, relax and wait; this flavoursome veggie dish will come out of the oven looking almost too good to eat.
  1. Heat the oven to 200°C  Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. Using a sharp knife, score the flesh in a criss-cross at 1cm (½in) intervals. Brush with a little olive oil. Place in the oven and cook for 35 mins.
  2. Meanwhile, heat the oil in a large frying pan, add the garlic and onion and cook, stirring, for about 5 mins. Add the chard and breadcrumbs and cook, stirring, for 3-4 mins or until the chard has softened. Stir in the thyme, feta and pine nuts. Season with salt and pepper.
  3. Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender. Drizzle with edible gardens 18 Year Reserve Balsamic just before serving.

Merry Christmas!

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Just wishing all our wonderful customers and great retail partners a safe, joyful day.

May the new year be filled with adventures, and excitement, laughter and love.

Thank you for loving our delicious products and supporting the artisan producers of British Columbia.

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Cranberry Balsamic Spread

My Cranberry Balsamic Spread!

In Time for the Holidays-Amazing Cranberry Balsamic Spread…….fresh from the edible gardens kitchen.

This is not your Mother’s Cranberry Sauce. Chock-a block full of fresh ripe Fraser Valley Cranberries, and our champagne Balsamic this spread is ideal as a condiment for the Big Day Feast, or on warm brie as a quick appetizer. This is the perfect stocking stuffer for all those FOODIES on your list! Act fast, these always sell out long before the holidays are in full swing.

Happy Holidays.

Holiday Magic!

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It is time to start thinking of some excellent Christmas get-together appetizers and this one is sure to please.

Whipped ricotta toast with deep red, fresh cherries tossed in edible gardens balsamic vinegar and scattered with some chopped basil leaves. So pretty, so easy and so delicious!
Ingredients
  • 8.8 oz (250g) cherries
  • 8.8 oz (250g) ricotta
  • zest of 1/4 lemon
  • 2 tsp edible gardens 18 yr Balsamic Reserve
  • 1 small bunch basil , finely chopped
  • 4 slices of ciabatta bread
  • 1 tsp olive oil
  • salt and pepper
Instructions
  1. Brush each side of the bread with a little oil then place on a hot griddle pan until toasted on each side, there should be nice char marks on the bread.
  2. Cut the cherries in half and remove the stones and stalks. Add our edible gardens 18 yr Reserve Balsamic and a pinch of salt and pepper. Toss to combine and set aside.
  3. To make the whipped ricotta, add the ricotta to a food processor with the lemon zest and a pinch of salt and pepper. Blend for a couple seconds until smooth and creamy.
  4. Spread the toast generously with ricotta and top with cherries. Finally, scatter over some finely chopped basil and serve.

Main Stays for May

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Easy way to liven up BBQ’s and big get togethers like the May Long weekend.  These roasted jewels are extra flavourful with caramelized edible gardens Balsamic Reduction which makes the vegetables so crispy and sweet.  

  • 1/2 pound sweet potato, peeled and cut into 1/4 – 1/2 inch slices

  • 1/2 pound baby carrots, halved lengthwise

  • 1 bunch asparagus, trimmed

  • 1 pint cherry tomatoes

  • 1 red, orange, and yellow pepper, chopped

  • 1 chopped red onion

Balsamic Dressing

  • 2 tablespoons olive oil

  • 4 tablespoons edible gardens Balsamic Reduction -Classic or Fig & Fire

  • 1/4 teaspoon garlic powder

  • 1 1/2 teaspoon dried oregano

  • 3/4 teaspoon dried thyme

  • salt and pepper

  • pinch of cayenne powder

Instructions:

  1. Preheat oven to 425F.

  2. Add carrots to a large pot and fill with water. Season with salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Add sweet potato and cook 5 minutes longer. Drain and run under cold water to stop cooking.

  3. Whisk together oil, edible gardens Classic or Fig & Fire Balsamic, Reduction and spices. Dip sweet potato pieces in and fully coat. Layer onto baking sheet. Add remaining veggies to sauce, and coat evenly. Pour over top of sweet potato.

  4. Cook for 15 minutes. Toss, and cook for another 10-15 minutes, or until caramelized to your liking.

  5. Layer in tower form, or serve in a large bowl.

Happy Spring!

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When I start to see fresh asparagus in the stores, I know Spring is just around the corner.

That day is close by and I wanted to share my favourite way to serve this delicate oh so sweet Spring treat. Look for the tender stalks soon, and celebrate the start of Spring!

 

Ingredients:

  • 20 to 25 asparagus spears, tough ends removed
  • edible gardens 18 Yr Reserve Balsamic
  • 1 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 tsp. grated lemon zest

Directions:

Preheat an oven to 450°F.

Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with the edible gardens 18 Year Reserve Balsamic and olive oil, and sprinkle with the salt and pepper. Turn the asparagus spears several times to coat them evenly.

Roast the asparagus for 10 minutes, turning them from time to time. Remove from the oven, sprinkle with the lemon zest and turn the spears several times. Return them to the oven and continue to roast until the spears are crisp-tender and the color has darkened slightly, 5 to 7 minutes more.

Transfer the asparagus to a platter and serve immediately. Or, let the asparagus cool, then cover with aluminum foil and let stand at room temperature for up to 1 hour before serving. Serves 4.

Merry Christmas!

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Twas Ten days before Christmas, and all through the edible gardens kitchen, we are finishing up all our beautiful Christmas Bowls for our happy customers.

Filled with balsamics and oils, spreads and spices, these will sparkle up your holiday pantry.  Keep us in mind for your gift giving!

Here is a great idea for Holiday Festive Presentation.

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I use my special 18 year Reserve Balsamic , fresh berries and mint, and a little icing sugar for effect. This can be waiting on the Christmas table to accompany the meal.

You can also do a miniature version on each guest’s side plate so they have their own balsamic to dip and use as desired.

Enjoy this season with those you love.

Merry Christmas!