Main Stays for May

Posted on by
Reply

Balsamic-Roasted-Vegetables-tall-pin

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!

Posted on by
Reply

images

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!

Posted on by
1

image

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.

christmas-food-e1453283573383

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!

 

 

 

 

Tis Thanksgiving!

Posted on by
Reply
Homemade Grilled Brussel Sprouts

Homemade Grilled Brussel Sprouts with Fresh Bacon and edible gardens Fire & Fire Balsamic Reduction

Brussel Sprouts were never my favourite vegetable.  As a child, I remember my Mom serving them for the big holiday meals, and I avoided them at all costs.  Even their smell seemed to bother me. However, since learning how to roast these little bundles of fall flavour , Ive “crossed over”.

Try them this Thanksgiving, and see how they can be a robust flavourful side dish with the Festive entree.

Preheat oven to 400 degrees. Trim the ends and any old outer leaves from the Brussels sprouts. Cut the sprouts in half and toss them in a medium mixing bowl with melted butter, salt and pepper, and several cloves of peeled garlic. Place them on a parchment or foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon (optional) over the top. Bake for 30 to 35 minutes, flip the sprouts every ten minutes. Remove from heat, check for seasoning and drizzle edible gardens balsamic reduction, on the finished dish.  DELICIOUS!

Serves: 4

 

Fall is here!

Posted on by
Reply

IMG_2517

Each late September, as the season changes and we say goodbye to summer and welcome to the holidays ahead, it is time to make magic in our commercial kitchen.

This is our special Cranberry Balsamic Spread, only made for Thanksgiving and Christmas.

Have you ever seen such a big bowl of cranberries?Geekation_BakedBrie

Delicious as a condiment on the table for the big day, divine with ham or turkey, easy peazy appetizer with goat cheese or warm brie (above) and yummy spread on grilled panini anything.

Happy Thanksgiving! Get these little ruby red jars of goodness,  while you can!

BBQ Those Peaches!

Posted on by
Reply

SomethingEdible-Tangy_Cardamom_Spiced_Grilled_Peaches06

My Family loves peaches. This is a real treat in the summer and super simple.  On a warm BBQ place your pitted peaches (skin on) like little cups on the heat.  Fill with edible gardens 18 yr Reserve Balsamic, and cook for several mins.  Once the bubbles come through you know the peaches are cooked.

Slid off the BBQ and serve with Vanilla bean Ice cream. You can even drizzle a tiny drop of the 18 yr reserve balsamic on the ice cream for a topping. Everyone will want several of these!