Author Archives: kelly

Grilled Vegetable Stacks

Looking for a summer side dish that’s easy and beautiful. Look no further than these Grilled Vegetable Stacks. Marinated in Taste of the Okanagan Roasted Red Pepper Vinaigrette, then grilled for a couple of minutes, these colourful stacks come together in a snap and make an elegant starter or side.

Roasted Vegetable Stacks

Grilled Vegetable Stacks
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 eggplant sliced into 1/4 inch rounds
  2. 2 red bell peppers, seeded and cut lengthwise into quarters
  3. 2 zucchinis sliced on the diagonal
  4. 4 portabello mushrooms
  5. 250g fresh mozzarella cheese
  6. 1 handful of fresh basil
  7. 1/3 cup Taste of the Okanagan Roasted Red Pepper Vinaigrette
Instructions
  1. Place the vegetables in a large bowl and pour Taste of the Okanagan Roasted Red Pepper Vinaigrette over them. Toss until well coated and let sit for 30-60 minutes turning once or twice.
  2. When ready, preheat the grill to medium-high heat and oil well. Arrange vegetables on a single layer directly on the grill. Cook until lightly charred, about 6-7 minutes then flip. When just about done, top mushrooms and eggplant with fresh mozzarella. Close the BBQ lid and let melt for a couple of minutes.
  3. Assemble each stack with mushrooms on the bottom and alternating veggies. Pour or brush remaining vinaigrette over the top of the stacks and garnish with fresh basil leaves.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Booze N’ Berry Pavlovas

Crisp on the outside, marshmallowy soft on the inside, piled high with whipped cream, berries, almonds, chocolate shavings, and of course our delicious Booze n’ Berry Sauce. These mini pavlovas make an easy yet impressive dessert.

Booze N' Berry Pavlovas

Booze N' Berry Pavlovas
Serves 8
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Prep Time
20 min
Cook Time
1 hr 45 min
Prep Time
20 min
Cook Time
1 hr 45 min
For the Pavlovas
  1. 6 egg whites, room temperature
  2. 1.5 cups white sugar
  3. 2 tsp corn starch
  4. 2 Tbsp TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
  5. 1/2 Tbsp vanilla extract
For the topping
  1. 2 Cups Whipped Cream
  2. 1/2 Cup TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE
  3. 3 Cups of Raspberries
  4. 1/4 Cup of Sliced Almonds
  5. 2 Tbsp Shaved Dark Chocolate
Instructions
  1. Preheat the Oven to 225 °F with the rack in the center of the oven. Line a large baking sheet with parchment paper.
  2. Using your stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form.
  3. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
  4. Use a spatula to quickly fold in TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE and vanilla extract, then fold in corn starch and mix until well blended.
  5. Spoon meringue onto the parchment paper and make a small indent the center with a spoon to allow room for cream.
  6. Bake at 225˚ for 1 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes.
  7. Transfer the pavlovas with the parchment paper onto a rack and allow them to cool to room temp.
  8. Once cool, you can top them with whipped cream, TASTE OF THE OKANAGAN BOOZE N' BERRY SAUCE, fruit, almonds and chocolate.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Cranberry Sausage Stuffing

While Sausage Stuffing is nothing new, this recipe is made ultra easy by adding Taste of the Okanagan’s Cranberry Chutney to the mix. 

Cranberry Sausage Stuffing

Cranberry Sausage Stuffing
Serves 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 loaf day-old bread, cut into 3/4-inch cubes (apx 1 pound)
  2. 500g Italian Sausage
  3. 4 tablespoons butter
  4. 2 1/2 cups low-sodium Chicken Broth
  5. 1 jar TASTE OF THE OKANAGAN CRANBERRY CHUTNEY
  6. 1 tablespoon chopped fresh rosemary
Instructions
  1. Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside.
  2. In a large frying pan cook the sausage till no longer pink.
  3. Add the butter, chicken stock, rosemary and TASTE OF THE OKANAGAN CRANBERRY CHUTNEY. Stir until butter is melted and ingredients are well mixed.
  4. Pour sausage and chutney mixture over bread, stir until well combined and evenly moistened. Transfer the stuffing to the prepared dish and spread it into an even layer.
  5. Bake until the top is golden brown, about 30 to 35 minutes. Remove to a wire rack and let cool for at least 5 minutes before serving.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Onion Dip

The perfect make ahead party snack. This onion dip only takes a couple of seconds to throw together, but it tastes even better then next day, once it’s had some time for the flavours to meld. So whip this up at least an hour before your party and serve with chips or veggies. 

Onion Dip

Onion Dip
Yields 1
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Prep Time
1 min
Prep Time
1 min
Ingredients
  1. 1/2 Cup Sour Cream
  2. 1/2 Cup Mayonaise
  3. 1/4 Cup Taste of the Okanagan Roasted Onion & Garlic Jam
Instructions
  1. Mix all ingredients together and refrigerate for a least an hour.
  2. Serve with potato chips or veggies.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Asian-Style Pork Sandwich

This easy asian style pork sandwich makes a great, lunch or casual dinner. It’s easy to throw together, and is a definite crowd pleaser.

Asian Pork Sandwich

Asian-Style Pork Sandwich
Yields 4
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Prep Time
2 hr
Cook Time
10 hr
Prep Time
2 hr
Cook Time
10 hr
Ingredients
  1. 4 thin pork chops
  2. 1/4 cup hoisin sauce
  3. 2 tablespoons soy sauce
  4. 1 tablespoon rice wine vinegar
  5. 1 teaspoon finely chopped garlic
  6. 1 teaspoon finely chooped ginger
  7. 1 carrot cut into matchsticks
  8. 4 radishes thinly sliced
  9. 1/4 cucumber thinly sliced
  10. 1/4 cup rice wine vinegar
  11. 1/4 cup mayo
  12. 1/4 cup TASTE OF THE OKANAGAN SWEET CHILI SAUCE
  13. 1 long baguette
  14. 1 handful of fresh cilantro leaves
Instructions
  1. Mix together the hoisin sauce, soy sauce, rice wine vinegar, garlic and ginger. Pour over pork chops and allow to marinate minimum 2 hours.
  2. Meanwhile, soak carrots, and radishes in rice wine vinegar, to pickle.
  3. When ready, heat grill to medium high heat and sear pork chops on both sides until cooked.
  4. Cut the baguette into 4 pieces and spread with mayoon each half. Layer with cooked pork, TASTE OF THE OKANAGAN SWEET CHILI SAUCE, cucumbers, pickled vegetables, and cilantro.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fresh Salmon Burgers with “Dill-icious” Mayo

This easy recipe for Salmon Burgers is sure to become a weeknight staple. With only a few ingredients it comes together in a snap, and is not dry and tasteless like your average store bought patty. 

Salmon Burgers

Fresh Salmon Burgers with "Dill-icious" Mayo
Serves 4
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Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Prep Time
7 min
Cook Time
5 min
Total Time
12 min
For the Dill-icious Mayo
  1. 1/2 cup Mayo (you could subsitue greek yogurt instead)
  2. 1 tablespoon Taste of the Okanagan Dill-icious Seasoning Mix
For the burgers
  1. 600g Fresh Salmon
  2. 2 tablespoons finely chopped shallot
  3. 2 tablespoons capers, roughly chopped
  4. 2 tablespoons Taste of the Okanagan Lemon Dill Vinaigrette
  5. 1/3 cup panko bread crumbs
  6. 4 burger buns
For the toppings
  1. Arugula
  2. Thinly sliced cucumbers
  3. Pickled Red Onion (thinly slice red onion and soak in rice wine vinegar for 5-10 minutes)
For the Dill-icious Mayo
  1. Mix the mayo with Taste of the Okanagan Dill-icious Seasoning Mix and refrigerate till ready to use.
For the burgers
  1. Using a knife chop the fresh salmon into small chunks. Avoid using a food processor as this will turn the salmon to paste.
  2. Add the chopped shallots, capers and Taste of the Okanagan Lemon Dill Vinaigrette, mix till combined. Add 3/4 of the panko and mix lightly, if necessary add the remaining panko and form into patties. Cover with plastic wrap and refrigerate for half an hour.
  3. When ready, heat a grill pan to medium high heat and brush with vegetable oil. Season patties with salt and pepper and grill for 2-3 minutes per side until just cooked through.
  4. Brush each half of the buns with 1 tablespoon of Dill-icious Mayo, add cooked salmon burger and top with arugula, cucumbers and pickled onions.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Crab Stuffed Avocados

This is such an easy recipe. It comes together in just minutes, but looks absolutely decadent.  It makes a nice start to a light lunch or elegant dinner party and works great for spring or summer dinning. 

Crab Stuffed Avocados

Crab Stuffed Avocados
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cans of lump crab meat (or 1 cup cooked fresh crab)
  2. 1/4 cup of cooked corn
  3. 1/4 cup of diced red pepper
  4. 1/4 cup of sliced green onions
  5. 1/2 of a jalapeno finely diced
  6. 2 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE (or to taste)
  7. 1 tablespoon toasted pine nuts
  8. TASTE OF THE OKANAGAN MAGIC SEASONING
Instructions
  1. Mix together the drained crab, red pepper, corn, green onions and jalapeno.
  2. Dress with Taste of the TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE taste and more if needed.
  3. Slice the avocados in half. Peel and deseed.
  4. Spoon crab mixture into halved avocados.
  5. Sprinkle with pine nuts and TASTE OF THE OKANAGAN MAGIC SEASONING
Notes
  1. Crab mixture can be made 4-6 hours ahead and chilled until ready to serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Salsa Chicken Bake

I love a good one pot dinner. This dish is a simple as dump, stir, cover, cook! It’s a great week night meal the whole family will love.

Salsa Chicken Bake

Salsa Chicken Bake
Serves 6
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 1 cup uncooked rice
  2. 1 cup corn kernels (canned or frozen but thawed)
  3. 1 (15 oz.) can black beans
  4. 1 jar TASTE OF THE OKANAGAN FIRE ROASTED TOMATO SALSA
  5. 1 cup chicken broth
  6. 1 Tbsp TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
  7. 6 chicken thighs
  8. 1 cup shredded cheddar cheese
  9. 2 whole green onions, sliced
Instructions
  1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, TASTE OF THE OKANAGAN FIRE ROASTED TOMATO SALSA, chicken broth, TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING to an 8×8 inch casserole dish or dutch oven. Stir until everything is evenly combined.
  2. Push the chicken thighs down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Easter Pork Rib Roast with Garlic Chutney

Instead of a typical ham recipe for Easter, I thought it would be nice to try something a little different. Something that’s easy, impressive and affordable. This Pork Rib Roast will elicit oohs and ahh’s from your guests as it’s pulled from the oven, and the juicy, tender meat will have them coming back for seconds. 

Easter Pork Roast with Garlic Chutney

Easter Pork Roast with Garlic Chutney
Serves 4
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Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
5 min
Cook Time
2 hr 30 min
Total Time
3 hr
Ingredients
  1. 1 (4- or 5-bone) bone-in pork loin roast (about 5 pounds)
  2. TASTE OF THE OKANAGAN GARLIC CHUTNEY
Instructions
  1. Preheat oven to 250°F and adjust oven rack to centre position.
  2. Rub pork roast with TASTE OF THE OKANAGAN GARLIC CHUTNEY
  3. Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. (Slow roasting ensure the pork is cooked evenly throughout) Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. (This is a great time to get the rest of your meal ready, roast potatoes, and sautéd green beans make great sides)
  4. After resting Increase oven temperature to 500°F.
  5. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Be sure to keep an eye on it as the raisin in the chutney easily burn. Remove from oven, tent with foil, and allow to rest for 15 minutes.
  6. Carve roast by slicing between each rib and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Sausage Meatballs with Onion Gravy

Another Recipe using our new Roasted Garlic and Onion Jam. This dish works great on top of egg noodles, mashed potatoes or polenta. You could even make the meatballs into patties, and serve with biscuits and eggs for a little southern style breakfast. 

Sausage Meatballs with Onion Gravy

Sausage Meatballs with Onion Gravy
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Ingredients
  1. 3 links of Italian Sausage (mild or hot)
  2. 250g ground beef
  3. 1 cup panko bread crumbs
  4. 1 egg
  5. 1 clove minced garlic
  6. 1 tablespoon TASTE OF THE OKANAGAN MAGIC SEASONING
  7. 1 tablespoons oil
  8. 1 tablespoon butter
  9. 1 tablespoon flour
  10. 3 tablespoons TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  11. 1½ cup chicken stock
  12. 1/4 cup sour cream (optional)
Instructions
  1. In a medium bowl mix sausage and beef with breadcrumbs, egg, garlic and TASTE OF THE OKANAGAN MAGIC SEASONING.
  2. Shape in golf ball size meatballs.
  3. Heat skillet on high and add a tablespoon of oil in the pan. Place meatballs in pan and cook on all sides until browed
  4. Remove meatballs and set aside.
  5. Add butter to the pan along with TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM. Cook for a couple of minutes then add flour and whisk to combined. Pour in the stock slowly while whisking over medium heat. Once you have poured in all the liquid, let the gravy come to a simmer add the meatballs back in and continue to cook until meatballs reach an internal temperature of 145°F.
  6. Remove from heat and stir in sour cream if using.
  7. Serve on top of egg noodles, or mashed potatoes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/