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!
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
(I like to add pine nuts if no one is allergic, and some toasted sesame seeds as well)
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.