We wish to take a moment at this time of the year to be grateful for each and every one of our loyal clients and retail partners who have helped us build the tremendous success of edible gardens over the past 25 years. We wish you and yours the very best of the Holiday Season and may 2020 be filled with happiness, peace and prosperity.
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!
This Valentines,
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.
Happy Hearts!
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.
LOCATION: Ladner Community Center, 4734 51st St DELTA
See You There!
