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.
No 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.
- 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
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
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
This sweetly savoury gluten free, vegetarian side dish adds a color and taste that marries well with the main choices Easter Sunday.
- 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.
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.
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.
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.