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!⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 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.
1Granny Smith Apple cut into matchstick size pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
2tbspchopped parsley or cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4cupTASTE OF THE OKANAGAN APPLE CHUTNEY⠀⠀⠀⠀⠀⠀⠀⠀⠀
2tbspApple Cider Vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
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.
Thanksgiving leftovers are one of our favs, and this leftover turkey sandwich tops the list. This isn’t so much of a recipe as it is a suggestion. Creamy Brie, peppery arugula, our Cranberry Jalapeno Jelly and a quick grill is a sure fire way to bring your leftover turkey sandwich to the next level!
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!
1/3cupTASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
200gCranberry Trail Mix (or a mix of mix pumpkin seeds, sunflower seeds, cashews, almonds and dried cranberries)
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.
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.
1whole chickenor your fav pieces, eg. Thighs, drumsticks, breasts
Taste of the Okanagan Peach Chipotle BBQ Sauce
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.
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.
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.
2cupsfresh strawberrieshalve or quarter if large berries
2tablespoonsTASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE
2tablespoonschopped fresh basil
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.