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Apple Cabbage Slaw

Apple Cabbage Slaw - Top your pulled pork sandwiches or tacos

This fresh take on coleslaw makes a great side dish to cozy fall dinners… but we especially love it on top of our pulled pork sandwiches (see yesterday’s post). Apples and pork are an age-old combination and we love how the tartness from fresh apples mixed with our flavourful Apple Chutney helps cut through the richness of the pork. Plus it’s super easy!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can shred your own cabbage & carrots or do what I do and just grab a bag of coleslaw mix from the grocery store. Then just cut a granny smith apple into matchstick pieces and chop up some parsley or cilantro. For the dressing mix 2 parts of Taste of the Okanagan’s Apple Chutney with 1 part Olive Oil and 1 Part Apple Cider Vinegar.

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Apple Cabbage Slaw

Ingredients

  • 2 cups Coleslaw Mix⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 Granny Smith Apple cut into matchstick size pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp chopped parsley or cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp Apple Cider Vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp Olive Oil

Instructions

  • Mix the coleslaw mix, chopped apple and chopped parsley or cilantro together in a large bow. In a separate bowl mix the TASTE OF THE OKANAGAN APPLE CHUTNEY with the apple cider vinegar and olive oil and then drizzle over the slaw and toss to dress.
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Easy Pulled Pork

Pulled Pork Sauce for easy pulled pork sandwiches in your slow cooker

This cooler weather has us craving comfort foods. Those easy dishes you can just throw in the slow cooker and forget about. Pulled pork is one of our go-to’s! Make this easy pulled pork in your slowcooker or oven. Simply add our Pulled Pork Sauce to your pork butt and you’ll have dinner ready when you get home.

And don’t forget about our quick Apple Cabbage Slaw… the perfect way to top off these sandwiches.

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Pulled Pork

Ingredients

  • 1 boneless pork shoulder (about 4-5lbs)
  • 1 bottle Taste of the Okanagan’s Pulled Pork Sauce
  • Buns
  • Apple Coleslaw (Stay tuned for the recipe)

Instructions

  • Season the pork shoulder with salt & pepper and place in your slow cooker.
  • Dump the bottle of Taste of the Okanagan Pulled Pork Sauce on top.
  • Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  • Remove the roast from the slow cooker, and shred the meat using two forks.
  • Skim the fat from the liquid left in the slow cooker. Return the shredded pork and stir the meat into the juices.
  • Add pork to toasted buns and top with Apple Coleslaw (Stay tuned for the recipe)
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Cranberry Cheese Log

Cranberry Cheese Log for easy holiday entertaining - with Cranberry Jalapeno Jelly

Can you believe Thanksgiving is this weekend? Cooking for the main event can take all day so I like to have a little something on hand to keep hangry guests at bay — like this festive Cranberry Cheese Log!

This holiday appetizer is perfect for Thanksgiving, Christmas and pretty much everything in between. Throughout the season this recipe is on heavy rotation and I just can’t get enough of it. Not only is it super easy, but you can make it ahead of time, and it travels really well if you’re heading to a pot luck or holiday party. I call that a win-win-win!

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Festive Cranberry Cheese Log
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Cranberry Cheese Log (Cheeseball)

Ingredients

  • 8 oz Cream Cheese (Softened)
  • 200 g Sharp Cheddar Cheese
  • 80 g Blue Cheese
  • 1/3 cup TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
  • 200 g Cranberry Trail Mix (or a mix of mix pumpkin seeds, sunflower seeds, cashews, almonds and dried cranberries)

Instructions

  • In a food processor mix one 8oz block of cream cheese (softened), 200g sharp shredded cheddar, 80g blue cheese and 1/3 cup TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY. Process until it’s evenly combined. (If you’re not a fan of blue cheese, just trust us, you won’t even know it’s there)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • *If you don’t have a food processor you can absolutely make this by hand, just make sure your cheeses are nice and soft.⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Form the mixture into a log or ball shape and then roll it around in cranberry trail mix to completely coat the outside. (Check your local bulk store for a Cranberry Trail Mix, or mix pumpkin seeds, sunflower seeds, cashews, and dried cranberries together to make your own) I like to toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour. Just remember to let it cool before you roll the cheese in it.⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Wrap the cheese log in plastic wrap and chill in the fridge for at least 2 hours before serving.
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Fall Harvest Salad

Fall Harvest Salad with Cranberry Vinaigrette

A delicious salad full of autumn flavours. It makes a great accompaniment to your Thanksgiving or Christmas meal and comes together in a snap. Use pre-washed mixed baby greens and our Cranberry Pear Vinaigrette for an easy yet impressive dish.

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Fall Harvest Salad

Ingredients

  • 4 cups lightly packed mixed baby greens
  • 1 firm but ripe Bartlett pears do not peel, quartered lengthwise, cored, and cut into long, thin slices
  • 1/2 cup thinly sliced red onion
  • 1/4 cup sweetened dried cranberries
  • 140 g soft goat cheese can subsitute blue cheese
  • 1/3 cup toasted or candied walnuts (see below)
  • Taste of the Okanagan Cranberry Pear Vinaigrette

Candied Walnuts

  • 1 cup walnut halves/pieces
  • 1/4 cup white granulated sugar
  • 1 Tbsp unsalted butter

Instructions

For the Candied Walnuts

  • Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
  • Heat over medium heat for 5 minutes, stirring frequently. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
  • Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Once the coating hardens transfer them to a bowl and set aside for your salad.

For the Salad

  • Place the mixed greens, 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. Scatter the cranberries, nuts and crumbled goats cheese over the top. Serve immediately.
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Peach Chipotle Chicken with Grilled Peaches

Have you ever grilled your peaches? 🍑 We’re making the most of the last few days of summer, and of course peach season with this easy BBQ recipe!

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Peach Chipotle Chicken with Grilled Peaches

Servings 6

Ingredients

  • 3 ripe peaches washed and cut into quarters
  • 1 whole chicken or your fav pieces, eg. Thighs, drumsticks, breasts
  • Taste of the Okanagan Peach Chipotle BBQ Sauce
  • Cilantro
  • Limes

Instructions

  • Preheat your grill to medium-high
  • Season your chicken pieces with salt and pepper and place on the grill. Cover and cook over medium heat for about 15-20 minutes, turning once or twice and brushing with Taste of the Okanagan Peach Chipotle BBQ Sauce during the last 2 minutes of grilling.
  • Brush peaches with a little oil and sprinkle with salt and pepper. Grill peaches until slightly charred, about 2 minutes per side.
  • Add chicken and peaches to a large serving dish and garnish with cilantro and limes.
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Rustic Tomato Tart

Celebrate the end of summer in a delicious way with this Rustic Tomato Tart.

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Rustic Tomato Tart

Ingredients

  • 1 sheet of puff pastry
  • Fresh farmers market tomatoes you can use any variety, any colour
  • Taste of the Okanagan Olive Tapenade
  • Ricotta Cheese
  • Lemon zest
  • Salt & pepper
  • Egg

Instructions

  • Roll out your puff pastry. You can probably get 2 tarts out of one sheet.
  • Mix the ricotta with salt, pepper & lemon zest and spread a layer on the tart, leaving about an inch around the outside.
  • Top with Taste of the Okanagan Olive Tapenade and then layer with thinly sliced tomatoes.
  • Top with a few more dollops of ricotta and season generously with salt & pepper.
  • Fold the edge of the pastry over the tomatoes and brush with an egg wash.
  • Bake at 355°F for about 20-25 minutes or until golden.
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Pepper Jelly Popsicles (aka Radler Jalapeño Pops)

A twist on your traditional popsicles, these adult treats are sweet and spicy… cool and fiery. Perfect for a hot summer day! 

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Pepper Jelly Popsicles (aka Radler Jalapeño Pops)

Ingredients

  • 2 Cans Grapefruit Radler
  • 4 tbsp Sugar
  • 2 tbsp Lemon Juice
  • 3 tbsp TASTE OF THE OKANAGAN BEER BLASTED JALAPENO JELLY

Instructions

  • In a medium pot add all ingredients and heat on low to melt the jelly.
  • Wait for foam to subside then pour into popsicles molds and freeze overnight.
  • Enjoy on a hot summer day!
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Strawberry Caprese Salad

Summer has arrived and you know what that means… Strawberry Season! This twist on a old favourite swaps tomatoes for fresh-from-the-market strawberries. Paired with our Cranberry Strawberry Vinaigrette, made with balsamic vinegar, this salad is super quick to put together and makes a refreshing side to grilled chicken or other light summer meals.

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Strawberry Caprese Salad

Ingredients

  • 4 cups fresh strawberries
  • 1/3 cup chopped fresh basil
  • 1 cup fresh mozzarella balls
  • TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE

Instructions

  • Slice strawberries and arrange on a plate.
  • Sprinkle with the basil, and add the mozzarella balls.
  • Top with TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE.
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Strawberry Parmesan Chicken

Strawberry season comes and goes all to quickly for my liking, so we’re making the most of it by using strawberries in more than just our desserts. This sweet yet tart sauce is a great accompaniment to parmesan stuffed chicken, making a meal that’s elegant enough for entertaining but easy enough for a weeknight.  

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Strawberry Parmesan Chicken

Ingredients

For the Chicken

  • 4 boneless skinless chicken breast halves
  • 2 ounces Parmesan cheese
  • 4 large fresh basil leaves
  • 2 cloves garlic minced
  • Salt & pepper

For the Sauce

  • 2 cups fresh strawberries halve or quarter if large berries
  • 2 tablespoons TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE
  • 1/4 cup White Wine
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons grated parmesan

Instructions

  • Preheat oven to 400 degrees F.
  • Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese 4 1/2-ounce pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
  • In skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once.
  • Transfer to oven safe dish. Bake, uncovered, 15 minutes, or until chicken is no longer pink (170 degrees F).
  • While chicken in baking. Deglaze the frying pan with white wine. Add strawberries and TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE.
  • Cook on medium heat for 5-7 minutes until strawberries have softened.
  • Add half the basil and cook 1 minute longer.
  • When chicken is done pour strawberry sauce over chicken and sprinkle with remaining basil and grated parmesan.