Salt&Thyme

Salt&Thyme in home dinners and on line cooking courses

Chorizo and rice stuffed sweet peppersServes 2-4 peopleIngredients:4 sweet peppers, tops removed and reserved / seeds an...
07/31/2026

Chorizo and rice stuffed sweet peppers

Serves 2-4 people

Ingredients:

4 sweet peppers, tops removed and reserved / seeds and ribs removed and discarded

30ml olive oil

1lb chorizo sausage (I use the bulk chorizo sausage from

1/2 small red onion, diced

reserved tops of peppers, diced

5ml minced garlic

15ml of your favorite southwestern spice mix (available on our on line store or at the farm store

1 bunch cilantro, chopped

250ml brown rice, cooked and cooled

salt and pepper

Directions:

Optional step: preheat oven to 375 degrees and roast peppers 12 minutes to soften up; cool

Heat oil in frying pan, add chorizo, and cook till 50% of the way done

Add diced peppers and onions, saute till soft

Add garlic, saute 2 minutes

Add taco spice and brown rice; saute 4-5 minutes; add cilantro; season with salt and pepper; cool

Stuff peppers with chorizo stuffing and store in fridge up to 3 days

Preheat oven to 375 degrees and place peppers in baking dish, cover with foil, and bake till internal temperature of 165 degrees Fahrenheit

Balsamic roasted red cabbage with goat cheeseServes 4-6 as aside (leftovers reheat very well!)Ingredients:1 large head r...
07/30/2026

Balsamic roasted red cabbage with goat cheese

Serves 4-6 as aside (leftovers reheat very well!)

Ingredients:

1 large head red cabbage, outer leaves removed if discolored

60ml balsamic honey vinaigrette

5ml dijon mustard

60ml balsamic honey vinaigrette

5ml dijon mustard

2.5ml minced garlic

10ml chopped fresh thyme

125ml crumbled goat cheese (I used a cranberry dutchess cheese from Mt Lehman Cheese Co.)

Directions:

Preheat oven to 425F

Cut cabbage in half, through the core. Then each half into 4, also cutting though the core

Combine 60ml balsamic dressing and 5ml dijon mustard in a bowl, seas with salt and pepper. Lay cabbage wedges onto a parchment lined baking sheet and brush with mixture on both cut sides and out leaves

Place in oven and roast 15-20 minutes, turning halfway through. You will need to be gentle when turning over! While this is roasting, combine remaining vinaigrette, mustard, and garlic. Coarsely chop thyme and add. Season with salt and pepper

Remove cabbage from oven and brush all over with this new mixture. Return to oven, bake an additional 15-20minutes or till desired doneness. Remove from oven and sprinkle with cheese

Goes great with a thick juicy pork chop!

07/28/2026

I recently featured this sauce with coffee rubbed bacon ends. I just crisped up the bacon in a pan, tossed with some rub and sauce, and cooked down till the sauce glazed the ends. made a great little "small bite" treat!

Whiskey bbq sauce

Yields approx. 350ml

Ingredients:

180ml ketchup

125ml whiskey

60ml maple syrup

80ml apple cider vinegar

25gr. brown sugar

8gr. (1T / 15ml) coffee rub

15ml grainy mustard

Directions:

Combine all ingredients in a pot, simmer gently 5 minutes, cool

Allow to sit in fridge overnight for flavors to develop

07/27/2026

Bacon stout jam

Yields approx 1 liter

360gr. bacon, ¼ inch dice (try the stout brined bacon - recipe available on our membership site)

500 gr. julienned sweet onions (approx. 2 lg. onions)

30 ml maple syrup

40gr. golden yellow sugar

30 ml. balsamic vinegar

125ml stout beer

1.25ml ground black pepper

Place bacon in heavy bottomed pot and start to render out fat, once fat has rendered and bacon is starting to crisp up. Strain bacon, reserving 30ml of fat.

Place reserved bacon fat in pot and heat up, add the onions. Cook gently over medium heat till onions caramelized (could take up to one hour). Drain off any excess bacon fat, and remaining ingredients (except bacon), cook gently till thick and jam like, add reserved crispy bacon towards end of cooking. Remove from heat and cool. Will keep for 1-2 weeks in fridge, or freeze in smaller portions.

Chef’s tip:

Great with our maple brined pork loin (recipe coming soon), in a grilled cheese, on a burger, or part of a charcuterie plate

07/24/2026

Heading out to the beach? Going camping for the weekend? Staying home? Don't forget to take along wherever you are heading!

07/23/2026

No matter what kind of spin I put on a BLT, I always toast it the rendered bacon fat in the pan!

Cornmeal and ancho chili crepes with whiskey brined and maple smoked salmon, corn, sweet peppers, cream, and bronze fenn...
07/23/2026

Cornmeal and ancho chili crepes with whiskey brined and maple smoked salmon, corn, sweet peppers, cream, and bronze fennel. We served this dish years ago out of the food trailer for a whiskey brunch at a local distillery.

This was a recipe we came up with during Covid to sell to the local wineries , breweries, and cideries. It quickly becam...
07/22/2026

This was a recipe we came up with during Covid to sell to the local wineries , breweries, and cideries. It quickly became a staple on our food truck menus and part of the grazing table at catered events. Enjoy!
Maple and rosemary glazed walnuts

Yields approx. 980gr.

Ingredients:

900gr. walnut halves

80ml maple syrup

13gr. chopped fresh rosemary

4 gr. ground black pepper

9gr. sea salt

Directions:

Preheat oven to 375 degrees

Combine all ingredients in a bowl, and toss to coat walnuts well

Place nuts on a parchment lined baking sheet and bake 10-15 minutes or till lightly golden; stir frequently

Remove from oven and cool; place in an airtight container, and store at room temperature 2-3 weeks

07/21/2026

I love having a simple, base tomato sauce avaible in my fridge or freezer. I can use as is, add veggies or meat to it, or use as a base for a soup or stew recipe. You'll need to grab some of our Italian spice mix for tgis recipe!

Italian Spiced Tomato Sauce

Yields approx. 1750ml

Ingredients:

30ml olive oil

1/2 large onion, finely diced

2 garlic cloves, finely chopped

30ml Your Favorite Italian spice mix

2 x 796ml tins whole canned tomatoes, crushed

Directions:

Heat oil, add onions and garlic, saute till soft

Add spice mix and cook 2-3 minutes

Add tomatoes, simmer 10-15 minutes

Season with salt and pepper

A little throwback to one of the most popular "small plate" menu items that we served from The Canned Ham Canteen. It wa...
07/16/2026

A little throwback to one of the most popular "small plate" menu items that we served from The Canned Ham Canteen. It was our version of a grilled cheese...house made focaccia, a selection of our in house cured Italian style deli meats, tallaggio cheese, and fig jam...drizzled with honey gastrique after grilling!

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Langley, BC

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