1/3cupTASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
150gmixed cranberry trail mixroughly chopped (check your local bulk store, or mix pumpkin seeds, sunflower seeds, cashews, and dried cranberries together to make your own)
I like to make this in a food processor, but if you don’t have one you can absolutely do it by hand, just make sure your cream cheese and blue cheese are at room temperature and soft before you begin. Simply mix all three cheeses along with the TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY together until it’s evenly combined.
Form the mixture into a ball shape and refridgerate it for about an hour.
Meanwhile, toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour.
Then roll the chilled cheeseball around in the trail mix to completely coat the outside of the ball.
Hooray, Spring is finally here, which means it’s time to indulge in all those delicious spring veggies. This is my go to pasta, for an easy week night dinner. It comes together in a snap, and is really versatile. You can easily swap green bean in place of asparagus, throw in some spinach add mushrooms, or even broccoli. Use whatever cheese you have on hand, fresh mozzarella, goat cheese or ricotta would all be delicious.
150gfresh mozzarallericotta, or goats cheese crumbled
Dill sprigsto serve
Cook pasta in a large pot of boiling salted water following packet directions or until al dente.
While pasta is cooking, heat a large non-stick frying pan over medium-heat. Brush the salmon with Taste of the Okanagan Lemon Dill Vinaigrette, and cook for 3 mins each side for medium. Transfer to a plate. Set aside to rest.
When pasta is almost done, toss the asparagus, and peas into the same pot and cook for about a minute.
Strain the pasta and veggies. Coarsely flake the salmon and add to the pasta. Add cheese, and toss with Taste of the Okanagan Lemon Dill Vinaigrette. Garnish with dill springs and serve.
Peach and Avocado Guacamole! 🍑🥑 Yes it’s a thing, and yes it’s delicious! Mash up an avocado, mix in some of our Beer Barreled Peach Salsa, a squeeze of lime and a pinch of salt, and suddenly you have a yummy new twist on guacamole! It’s seriously addictive and perfect for #cincodemayo or your next party.
These crispy bite sized tacos are a perfect addition to pretty much any party. I mean who doesn’t love mini versions of your favourite foods? Try them for Cinco De Mayo, your next game day, or even a pot luck or bbq. They’re almost as easy to make as they are to eat!
2tbspTaste of the Okanagan South of the Border Seasoning
12Tostitos Scoops or small tortilla chips
For the Crema
1tbspTaste of the Okanagan South of the Border Seasoning
For the Slaw
½cupCabbage thinly sliced green or red
2tbspCarrot finely grated
2tbspRed Onion finely diced
¼cupTaste of the Okanagan Fiesta Pear Salsa
Mix thinly sliced cabbage, carrots, onion and cilantro together in a bowl. Toss with Taste of the Okanagan Fiesta Pear Salsa. Set aside.
Mix sour cream and Taste of the Okanagan South of the Border Seasoning together. Set aside.
Melt butter in a medium saute pan. Toss shrimp with Taste of the Okanagan South of the Border Seasoning, and add to pan. Saute until shrimp turn pink. This should only take a couple of minutes, be careful not to over cook.
Find 12 of the best tortilla scoops and lay on a tray. Top each one with a little bit of slaw, one shrimp and a dollop of crema. Garnish with cilantro and serve.