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garlic aioli

I’m sure we’ve mentioned before that at Kootenay Spice, we absolutely love garlic! This garlic aioli recipe is a long-time favourite of ours, known to many of our friends as ‘that awesome garlic sauce’.

We use this sauce with so many meals! Dipping crab, steaks, lobster, pork, any meat really! It also makes a fabulous base for Caesar salad dressing. If you love garlic, this is a must-try recipe!

You will need:


1 room temperature egg yolk (let egg sit at room temperature for about an hour before separating)
½ cup vegetable oil
5 cloves garlic
Pinch rock salt
Splash of lemon  juice

First, we need to create somewhat of a paste with the garlic. Start off by carefully squishing it with the base of the blade of a large knife and chopping it into small pieces. Add a pinch of rock salt (we use Kootenay Spice Smoked Rock Salt).  DSC05044


Continue chopping and squishing until it starts to form a paste.


Put the egg yolk and garlic paste in a small mixing bowl and whisk together. An electric hand mixer is ideal if you have one. Shannon also has a Tupperware® chopper/mixer that works quite well.


While whisking, add the oil very slowly, a few drips at a time to start. Too much oil at the beginning will result in the aioli not thickening. The whisking process should take at least ten minutes, up to 20.


Continue drizzling the oil into the bowl while whisking. You can add up to a teaspoon at a time once you are about half way through your oil and the sauce is beginning to thicken. Once the oil is used up, add a few drops of lemon juice and whisk it into the mix.

The end result should have a consistency like soft butter, or a little thicker than mayo.


There you have it, Kootenay Spice’s garlic aioli, a.k.a. ‘awesome garlic sauce’. Enjoy!

sage oregano

spring gardening

It has been a very warm spring in the West Kootenay this year and we are thrilled for the extension of our Kootenay Spice gardening season! In the past week we’ve transplanted many of the plants we started indoors and have sowed seeds into most of our gardens.

Our lilacs are in full bloom.

dark purple lilacs

Our garlic should be ready to harvest in early-mid July.


We’ve planted potatoes in burlap bags. Roll the sides down at first and make the bag taller as the potatoes need mounding.


We’ve planted dozens of basil plants this year. We also have very healthy oregano and sage plants that are already well established.

basil 1

sage oregano

Our tomato plants are doing well and our pepper plants seem very healthy. The pepper seedlings require the most work, they don’t seem to like temperatures below 20˚C, so we are still bringing them in for the nighttime.


pepper seedlings

Scattered through our Kootenay Spice gardens are ‘guest rocks’ from our wedding last summer. Instead of a traditional guest book that would get tucked away, we opted for guests to sign rocks that we can enjoy every day in our gardens. And you know what? This rock is absolutely right, life sure is good together!

life is good rock

Happy gardening!

Kootenay Spice Table

silver city days market in trail

This past weekend was the 50th anniversary of Silver City Days in Trail. Silver City Days is an annual five day festival with a midway, food vendors and entertainment. Some things we have enjoyed over the years include parades, live music, BBQ and bartending competitions, car shows, 3 on 3 street basketball tournaments, fireworks and so much more!

Gyro Park Beach

The Sunday of Silver City Days is traditionally a Family Day Festival at beautiful Gyro Park, which includes an outdoor vendor’s market.

Silver City Days Market

Of course, Kootenay Spice had a booth set up this year and officially kicked off our 2013 market season! We sold out of our Lemon Garlic Pepper supply in our first hour there!


It was a wonderful turnout and we had a great time watching the Trail Maple Leaf Band, followed by ABRA Cadabra, an ABBA tribute band that was very entertaining! They did some classic ABBA and a few other hits from the 70s, including the YMCA (which got the whole crowd moving, here they are in the ‘Y’ stage)!


Watch for us at the Trail Market on the Esplanade beginning June 7 & running every other Friday until October 11.

watermelon salad

watermelon salad

Summer has definitely arrived in the West Kootenay! One of our favourite summer salads at Kootenay Spice is watermelon salad. We made this delicious side for the guests at our wedding last July and have since had a number of requests for the recipe.

It is such a refreshing and flavourful salad and is always a hit at picnics and BBQs. If you like watery fruits and veggies like watermelon, cucumber and tomatoes, you will love this salad!

watermelon salad ingredients

You will need:

½ large watermelon (or 1 small one)
1 fresh cucumber
1 cup of fresh, cherry tomatoes
1 red pepper
1 small red onion
¼ cup Kootenay Spice Rosemary Balsamic Drizzle
½ cup feta cheese
1 – 2 tablespoons fresh basil, finely chopped
1 – 2 tablespoons fresh mint, finely chopped

First you will want to cut up the watermelon into ½ to 1” chunks. You can also use a melon baller, but chopping it into chunks works just fine too. Once it is chopped up, set it in a colander over some paper towel to let some of the water drip out.

watermelon salad chopped ingredients

Slice the cucumber in half lengthwise and with a small spoon, scrape the seeds out of the middle. Cut the cucumber into ½” pieces and place them into a large, non-metallic bowl.

Slice the cherry tomatoes in half (so that they can absorb more of the balsamic vinegar) and add them to the cucumber pieces. Chop the red pepper into 1/2” pieces and the red onion into thin strips and add them to the mix too.

Pour the Rosemary Balsamic Drizzle over the fruit & veggie mix and refrigerate for at least an hour. About 15 minutes before serving, stir in the feta, basil and mint.

watermelon salad

There you have it, our most favourite and most popular summer salad! Enjoy!