Category Archives: Sides

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/

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/

Fall Salad with Candied Almonds and Cranberry Pear Vinaigrette

A delicious salad full of autumn flavours. It makes a great accompaniment to your Thanksgiving meal and comes together in a snap with the help of pre-washed mixed baby greens.

Fall Salad with Candided Almonds & Cranberry Pear Vinaigrette

Fall Salad with Candided Almonds & Cranberry Pear Vinaigrette
Serves 4
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For the Almonds
  1. 1/3 cup sliced Almonds
  2. 1/3 cup sugar
For the Salad
  1. 1/2 cup thinly sliced red onion
  2. 1/4 cup sweetened dried cranberries
  3. 140g soft goat cheese
  4. 4 cups lightly packed baby greens
  5. 1 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
  6. TASTE OF THE OKANAGAN CRANBERRY PEAR VINAIGRETTE
For the Almonds
  1. Heat a small skillet over medium-high heat. Add the almonds and lightly toast, stirring. Add the sugar, and cook, stirring until the sugar melts and the almonds are evenly coated. Transfer to a foil-lined baking sheet, stirring to separate the nuts. Let cool.
To assemble the salad
  1. Place the spinach, onions, and pears in a large bowl. Shake the dressing and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 4 salad plates. Scatter the cranberries, candied almonds and crumbled goats cheese over the top(s). Serve immediately.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Fancy enough for a dinner party, but easy enough for a week night meal. Serve it with our drunken orzo and a side of steamed asparagus and there won’t be any leftovers.

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo
Serves 4
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For the Orzo
  1. 1 medium shallot, minced
  2. 2 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. 1 tablespoon unsalted butter
  5. 1 cup of Orzo pasta
  6. 1 cup Chicken Broth
  7. 1 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  8. 2 tablespoons chives
  9. 1/2 cup almond slivers
For the Salmon
  1. 4 salmon filets
  2. 2 tablespoons olive oil
  3. salt & pepper
For the Brewhouse Mustard Cream Sauce
  1. 2 tablespoons olive oil
  2. 1 medium shallot, minced
  3. 2 cloves garlic, minced
  4. 1/2 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  5. 2 tablespoons TASTE OF THE OKANAGAN BREWHOUSE STONED MUSTARD
  6. 1/2 cup chicken or vegetable broth
  7. 1/2 cup cream
Instructions
  1. n a pot over medium-high heat add olive oil and shallots. Sauté for 5 minutes. Add garlic and orzo cook one minute more. Add the butter, chicken broth and beer. Cover and reduce heat to low. Simmer for 20 minutes.
  2. Once orzo is cooked, add the chives and almonds and toss to combine.
  3. Pat salmon dry with a paper towel, then sprinkle with salt & pepper.
  4. In a pan over medium-high heat, add olive oil and heat until hot but not smoking.
  5. Add salmon skin side down and cook undisturbed until skin is crispy and salmon is almost cooked through. Flip salmon and cook for 1-2 minutes more. Remove from pan and set aside.
  6. To make the sauce add remaining oil and shallots to the pan and cook until softened. Add garlic and stir.
  7. Add beer and deglaze the pan, being sure to scrape up any browned bits. Add the mustard and broth and cook until slightly reduced, about 6-8 minutes. Stir in cream and simmer until thickened, about 8-10 minutes.
  8. Serve salmon on top of drunken orzo and drizzle with brewhouse mustard cream sauce.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Beer Cheese Muffins

We’ve taken classic beer bread and turned it into single serve muffins. Gooey cheese and roasted garlic paired with your favourite beer, these muffins are great any time of the day. Serve them with a hearty stew, spicy chili or even part of your breakfast spread. Yes, now you can have beer for breakfast. 

Beer Cheese Muffins

Beer Cheese Muffins
Yields 12
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Prep Time
5 min
Cook Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
  1. 1 head garlic
  2. 1 tablespoon olive oil
  3. 1/2 cup butter milk (Whole milk works too)
  4. 1/2 cup TREE BREWING THIRSTY BEAVER AMBER ALE
  5. 2 large eggs
  6. 3 tablespoons unsalted butter, melted
  7. 2 cup freshly grated aged cheddar (don’t use preshredded)
  8. 2 cups all-purpose flour
  9. 2 teaspoons baking powder
  10. 1 tablespoon sugar
  11. 2 tablespoons TASTE OF THE OKANAGAN MAGIC SEASONING
Instructions
  1. Preheat oven to 425°F
  2. Cut the tip off the head of garlic, exposing the cloves. Place on a small sheet of tinfoil and drizzle with olive oil. Wrap tinfoil to form a tight packet and roast for 30 minutes, or until cloves are soft and amber coloured. Set aside to cool.
  3. Lower oven to 350°F.
  4. In a large bowl wish together milk, beer & eggs. Add the butter and whisk. Squeeze the head of garlic until the cloves have all come out. Add to bowl and whisk until all the cloves are broken up and well combined. Add the cheese and stir.
  5. Sprinkle the flour, baking powder, sugar, salt, and TASTE OF THE OKANAGAN MAGIC SEASONING into the bowl; gently stir, being careful not to over mix.
  6. Brush a muffin tin with melted butter, or spray with cooking spray.
  7. Spoon batter into muffin tins until about 2/3 full.
  8. Place in oven. Lower temperature to 325°F and bake for 20-25 minutes.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Spring Vegetable Tarts

Celebrate the start of a new season with these beautiful spring vegetable tarts. They’re easy, yet elegant and make a great side dish for your Easter ham or roast. Or let them be the star of Easter brunch and serve along with a light arugula salad. 

Spring Vegetable Tarts

Spring Vegetable Tarts
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 sheet of store-bought puff pastry, thawed
  2. A handful of thin asparagus, chopped into 2-3-inch long pieces with stems
  3. 3/4 cup ricotta
  4. 3 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  5. Salt and pepper
  6. 1 egg, beaten
  7. 1/2 cup frozen peas, thawed
  8. About 10 mint leaves
  9. Fresh parmesan, grated
Instructions
  1. Preheat oven to 400 degrees.
  2. Lay a piece of parchment paper on a baking tray. Place the pastry sheet onto the parchment and cut into 4 squares. Score a 1-inch border around the edge of each square and prick a few times with a fork.
  3. Mix the ricotta with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE, salt, and pepper. Spread the ricotta mixture evenly inside the border of each square. Note that you may not use it all. Top each square with a few pieces of asparagus on the diagonal. Sprinkle with freshly ground pepper.
  4. Brush the borders of each tart with the beaten egg, then bake for 15-20 minutes or until golden.
  5. Place peas in a small bowl and drizzle with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE; toss to combine and season with salt and pepper. Top the cooked tarts with the peas, then finish with mint leaves and a bit of grated Parmesan cheese.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Green Tea Poached Chicken Salad with Matcha Green Tea & Ginger Vinaigrette

Poaching chicken is a great way to ensure you end up with moist flavourful chicken without worrying about overcooking. I like to make a big batch and then use it in sandwiches and wraps or to top salads and soups throughout the week. This recipe mixes it up a bit by poaching the chicken in green tea for a bit of an asian spin. 

Green Tea Poached Chicken Salad with Matcha Green Tea & Ginger Vinaigrette

Green Tea Poached Chicken Salad with Matcha Green Tea & Ginger Vinaigrette
Serves 4
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
For the Poached Chicken
  1. 6 cups filtered water
  2. 1 tablespoon matcha green tea powder OR 4 tea bags of green tea
  3. 1 medium onion, halved
  4. 1 clove garlic, crushed
  5. 1 2-inch piece peeled ginger, roughly chopped
  6. 2 boneless skinless chicken breasts
  7. Sea salt and freshly ground pepper
For the Salad
  1. 5 cups lettuce
  2. 1 avocado, peeled, pitted and sliced
  3. 3 carrots ribboned (peels of ribbon done with a carrot peeler)
  4. 1 cucumber, thinly sliced
  5. 1 cup edamame beans (shelled)
  6. 1/2 cup loosely packed cilantro
  7. 6 radishes, thinly sliced
  8. 1/3 cup TASTE OF THE OKANAGAN MATCHA GREEN TEA & GINGER VINAIGRETTE
  9. 2 teaspoons sesame oil (optional)
  10. Sesame seeds for garnish
Instructions
  1. In a medium pot bring water to a near boil, add matcha powder or tea bags, and let steep 1 minute.
  2. Add onion, garlic, ginger, salt and pepper, bring to a simmer and add raw chicken. Gently simmer until the chicken is cooked through and a thermometer
 inserted into the thickest part reads 160 degrees, about 7-10 minutes. When chicken is fully cooked, remove from poaching liquid; let cool.
  3. While chicken is cooling, prepare salad ingredients in a large bowl.
  4. Shred chicken and add to salad.
  5. Toss with TASTE OF THE OKANAGAN MATCHA GREEN TEA & GINGER VINAIGRETTE.
  6. Top with sesame seeds and drizzle with sesame oil if desired.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Apple, Bacon & Blue Cheese Salad with Apple Vinaigrette

My favourite salads are ones that have a lot going on. Different tastes and textures that help you forget you’re eating healthy. Crisp greens, tart apples, crunchy walnuts, salty bacon and smooth, creamy blue cheese make this one of my favourite salads. 

Apple, Bacon and Blue Cheese Salad with Apple Vinaigrette

Apple, Bacon & Blue Cheese Salad with Apple Vinaigrette
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
For the Salad
  1. 2-3 strips Thick Cut Bacon, cooked and cut into 1/2-inch pieces - Reserve rendered bacon fat
  2. 3 cups Baby Spinach Leaves
  3. 2 cups Arugula
  4. 1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
  5. 1/2 cup Chopped Walnuts
  6. 1/3 cup Crumbled Blue Cheese
  7. Salt and Freshly Ground Black Pepper
For the Dressing
  1. Reserved Bacon Fat
  2. 2 tablespoons TASTE OF THE OKANAGAN APPLE CHUTNEY
  3. 2 tablespoons Apple Cider Vinegar
  4. 1-2 tablespoons Olive Oil
Instructions
  1. Cook the bacon until crisp and reserve the bacon fat.
  2. Whisk reserved bacon fat, apple cider vinegar, TASTE OF THE OKANAGAN APPLE CHUTNEY and olive oil together in a small bowl, and set aside. Depending on how much fat was rendered from your bacon, you may or may not need to add some extra olive oil. Taste your dressing before adding to your salad to make sure.
  3. Combine the spinach, arugual, bacon, apple, and walnuts in a large salad bowl. Season lightly with salt and pepper. Whisk the dressing again, pour over the salad and toss to combine. Add the blue cheese and a little extra cracked black pepper and toss again. Serve immediately.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Savoury Stuffed Apples

February is Apple month and we’ve put together some great apple recipes to help celebrate all month long. First up are these Savoury Baked Apples, made with pork sausage and Apple Chutney. They make a great side dish for roast chicken or pork, and can easily be made up to 24 hours ahead, then just pop them in the oven with your roast.

Savoury Stuffed Apples

Savoury Stuffed Apples
Serves 4
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 4 Fuji apples (or other good baking apples)
  2. 2 Italian sausage links
  3. 1 cup cubed fresh bread
  4. 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY
  5. 3 Tbsp. pine nuts
  6. 1 Tbsp. chopped fresh rosemary
  7. Olive Oil
Instructions
  1. Preheat the oven to 350ºF.
  2. Remove sausage from casings and break apart in a medium bowl.
  3. Add bread, TASTE OF THE OKANAGAN APPLE CHUTNEY, pine nuts and rosemary.
  4. Cut the top quarter off of an apple. Use a spoon or a melon baller to scoop out the core of the apple along with some of the flesh, leaving ¼ to ½ inch around the edges. Repeat with remaining apples. Arrange apples in a baking dish.
  5. Divide the sausage mixture among the apples, squashing it gently so that it all fits. The stuffing will be mounded above the apples. Drizzle each mound of stuffing with ¼ teaspoon of olive oil.
  6. Bake until the apples are tender, 50-60 minutes.
Notes
  1. If you wish to save the apple tops, bake them separately so that the stuffing gets crispy. Add the apple tops back when serving.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Easy Greek Salad

Are you on track with your new years resolution? Try this easy greek salad which is loaded with antioxidants and healthy fats. Serve along side some lean protein, or add some grilled chicken for a satisfying main dish.

Easy Greek Salad

Easy Greek Salad
Serves 4
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Prep Time
15 min
Prep Time
15 min
For the Salad
  1. 4 whole Ripe Tomatoes, cut into wedges
  2. 1 whole Cucumber, peeled, and diced into large chunks
  3. 1/2 whole Red Onion, sliced very thin
  4. 1 large handful of mixed baby greens
  5. 1 handful of mixed olives including Kalamata
  6. 200g block of Feta Cheese
For the Dressing
  1. 3 tablespoons good quality Extra Virgin Olive Oil
  2. 1 tablespoon Red Wine Vinegar
  3. 1 tablespoon TASTE OF THE OKANAGAN GAGA FOR GREEK SEASONING
Instructions
  1. Add chopped tomatoes, cucumber chunks, onion slices, olives, mixed baby greens and half the feta to a large bowl.
  2. Combine olive oil, vinegar and TASTE OF THE OKANAGAN GAGA FOR GREEK SEASONING in a bowl. Whisk together until combined.
  3. Pour dressing over salad ingredients. Toss with tongs or clean hands. Just before serving, top with remaining feta.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/