bacon wrapped garlic scapes

bacon wrapped garlic scapes

At Kootenay Spice, we love bacon nearly as much as we love garlic (but not quite). Naturally, combining the two only seemed to make sense, which brought us to thoroughly enjoy trying out these bacon wrapped garlic scapes!

Although we had made most of ours into garlic scape pesto, we are very happy that we decided to freeze a few full scapes, knowing we would eventually crave that fresh, green garlicky taste that you can only harvest at one time of the year. Of course, frozen is not nearly as good as fresh, but it’s the least we could do to savour that flavour at least a little longer than a couple of months!

garlic scapes

Unfortunately, garlic scapes are not particularly easy to come by, especially when they are not in season. Don’t fret, fresh asparagus also works very well for this recipe, as do long green bean or celery stalks.

This recipe will feed 2 people as a side and you will need:

6 8-10 inch garlic scapes
6 pieces of bacon
1 tablespoon Kootenay Spice lemon garlic pepper

Heat a large skillet over medium to high heat.

Tightly wrap each piece of garlic (or asparagus, what have you) in a piece of bacon.

pre cooked bacon wrapped garlic scapes

Sprinkle the bacon wrapped scapes with Kootenay Spice Lemon Garlic Pepper.

Cook the bacon wrapped scapes until the bacon is crisp and the garlic scape is soft, about 15 minutes, flipping 3-4 times.

bacon wrapped garlic scapes

Remove from the pan onto paper towel to absorb some of the moisture. Serve & enjoy!

finished grilled jerk corn

grilled jerk corn

This dish was a new one for us to try in the Kootenay Spice kitchen last weekend, and we are so happy we did! It is similar to a Mexican Elote, however we have tweaked it enough, that we don’t feel we can quite call it one!

You will want to make the jerk cream sauce and put the corn into water to soak about an hour ahead of lighting the grill.

grilled jerk corn ingredients

This recipe is enough for 4 as a side and you will need:

2 ears of corn, in husks
2 tablespoons mayo
2 tablespoons sour cream
1 tablespoon soft cream cheese
½ tsp lemon juice
1 tablespoon Kootenay Jerk
1 tablespoon olive oil
½ cup fresh grated parmesan cheese
½ cup feta cheese, crumbled finely

To make the jerk cream sauce, blend the mayo, sour cream, cream cheese, lemon juice and Kootenay Jerk together in a small bowl. Seal and set aside in the refrigerator.

jerk cream sauce

Place the corn in a sink or bowl, covered in water. Let soak about an hour.

Heat your grill to medium. Place the soaked corn (still in husks) on the grill for 20 minutes, flipping every 4-5 minutes. Remove from heat, let cool slightly and carefully remove the husks.

grilling corn

Gently oil the corn cobs and return to the grill. Cook another 20 minutes, flipping every 2-3 minutes until nicely toasted.

corn, jerk sauce & cheeses

Let corn cobs cool. While they are cooling, grate the parmesan and crumble the feta (if you haven’t already). Sprinkle the blend of cheeses onto a flat surface.

brushing corn

Brush cobs generously with jerk cream sauce.

rolling corn in cheese

Roll the coated cobs in the cheese mixture.

finished grilled jerk corn

Gently cut the cobs in half and enjoy your spicy, cheesy corn!

grilled peaches & rosemary pork tenderloin

grilled peaches & rosemary pork tenderloin

Grilling Peaches

It’s the beginning of peach season in the Kootenays & Okanagan and at Kootenay Spice, we are very excited! We love the juiciness, sweetness and versatility of the fruit.

A recipe we love using peaches for is grilled peaches & rosemary pork tenderloin. The combination of grilled peaches, honey and chili flakes topped with a couple of Kootenay Spice’s newest flavours, Smoked Pepper and Rosemary Balsamic Drizzle, gives the tenderloin a flavour you can’t get anywhere else! This past week we were fortunate to receive a jar of super-delicious, unpasteurized honey from a local farm, Earthy Organics, which makes the flavour of this recipe that much better!

grilled peaches & rosemary pork tenderloin ingredients

This recipe will make 2 full pork tenderloins and you will need:

peach sauce
4 peaches
½ cup honey
½ cup butter
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon chili flakes
¼ teaspoon nutmeg
2 tablespoons Kootenay Spice Rosemary Balsamic Drizzle

tenderloin ingredients

2 pork tenderloins
2 tablespoons olive oil
1 tablespoon Kootenay Spice Smoked Pepper
2 – 3 sprigs fresh rosemary

Peach Sauce

Put the honey and butter into a medium saucepan and cook over medium-low heat until the butter has melted. Add the brown sugar until dissolved. Stir often, as the sugar and butter will burn easily. Add the cinnamon, chili flakes & nutmeg and continue to heat for 2 minutes, stirring constantly. Remove from heat, cover and set aside. Let cool.

sliced peaches

Slice the peaches into quarters. If you have extra peach pieces (or if a peach slice breaks as you’re pulling it off the pit or something), add them to the honey mixture.

peaches in honey sauce

Gently stir the peaches into the honey sauce and place skin-side-down on a medium-high, oiled grill. Cook until the skin of the peach is beginning to char, about 6-8 minutes.

Grilling Peaches

Flip the peach slices & grill each side for 2-3 minutes, taking care not to burn.

grilled peaches

Remove the peaches from the grill and put them back into the pot with the remaining honey mixture. Cover and set aside while cooking the tenderloins.


Use the rosemary sprigs to brush the tenderloins with olive oil, 1 tablespoon each. Sprinkle with Kootenay Spice Smoked Pepper, ½ tablespoon each.

brushing tenderloin

Place on the medium-high heated grill and cook 10-15 minutes, flipping every 2 minutes, until an internal temperature of 140˚F.

cooking tenderloin

Wrap both tenderloins topped with rosemary sprigs in a sheet of tinfoil and let rest on the counter for 10 minutes.

rosemary on tenderloin

Remove the rosemary sprigs and slice the tenderloin into 1 inch or thicker medallions.

finished tenderloin

Serve topped with peaches, honey sauce and Kootenay Spice Rosemary Balsamic Drizzle.

grilled peaches & rosemary pork tenderloin