Putting the Culture back in Agriculture
Produce is certified organic by ProCert
1 tbsp (15ml) canola oil 1 large sweet onion, thinly sliced 2 stalks celery, finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 2 Crispin or Golden Delicious apples peeled, cored and sliced 1 tbsp (15ml) chopped fresh sage or 1 tsp (5 ml) dried sage leaves, crumbled 1 small sweet potatoe, peeled and… Read More about “CHUNKY APPLE & ONION SOUP”
SAUTEED RED SWISS CHARD 1 bunch of Swiss Chard, trimmed 2 tbsp (25ml) canola oil 4 cloves garlic, minced ½ tsp (2ml) hot pepper flakes Salt Slice stem end of Swiss chard into 1-inch (2.5-cm) slices. Slice leaves into slightly larger pieces; set aside. Heat oil in large non-stick skillet over medium heat. Add Swiss… Read More about “Swiss Chard”
1-1/2 lbs (750g) Yukon Gold potatoes (or any other yellow potatoe), peeled and cut into chunks 1 celery root, 1lb (500g), peeled and cut into chunks Salt 4 unpeeled cloves garlic, loose outer papery skins removed ½ (125ml) whipping cream 2 tbsp (25ml) unsalted butter ¼ (50ml) snipped chives Freshly ground black pepper In a… Read More about “BEST –EVER MASH (USING CELERY ROOT, aka CELERIAC)”
2 lbs (1kg) beets, preferably golden or mixed colour (4 large or 8 small) 2 tbsp (25ml) olive oil 2 tbsp (25 ml) water DRESSING 2 tbsp (25ml) sherry vinegar 1 tbsp (15ml) walnut oil 2 tbsp (25ml) extra virgin olive oil Salt and freshly ground pepper GARNISHES 1/3 (75ml) chopped shallots 3 tbsp (45ml)… Read More about “ROASTED GOLDEN BEET SALAD WITH GOAT CHEESE”
1 oz (30g) cream cheese, room temperature ¼ cup (50ml) sugar ½ cup (125ml) pumpkin puree 1 large egg 2 tbsp (25ml) pastry flour, sifted ½ tsp (2ml) vanilla extract ¼ tsp (1ml) cinnamon BROWNIE 6oz (175g) bittersweet chocolate, chopped 3tbsp (45ml) unsalted butter ½ cup (125ml) sugar 2 tsp (10ml) vanilla extract 2 large… Read More about “PUMPKIN SWIRL BROWNIES”
4 cups (1l) good quality vanilla ice cream 1 cup (250ml) pure pumpkin puree 5 tbsp (75ml) golden yellow sugar, packed ½ tsp(2ml) ground cinnamon ½ tsp (2ml) ground ginger Pinch ground cloves Scoop ice cream into a bowl and let sit for 10 to 15 minutes to soften. Add remaining ingredients to bowl and… Read More about “PUMPKIN ICE CREAM”
These can be fried and then reheated in a 350F (180C) oven. 1-1/2 lbs (750g) of potatoes, unpeeled 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces 1 cup (250ml) grated pecorino Romano cheese 1 tbsp (125ml) chopped fresh thyme Salt and freshly ground pepper 2 tbsp (25ml) vegetable oil for… Read More about “POTATO & SQUASH CAKES”
1 small (12oz/375g) eggplant 4 tomatoes, cut into chunks 4 cloves garlic, minced 1 red onion ,chopped Salt and freshly ground pepper ¼ cup (50ml) olive oil 1 tbsp (15ml) balsamic vinegar 8 black olives, pitted and chopped 3 tbsp (45ml) chopped fresh purple or green basil 1 cup (250ml) shredded aged provolone or fontina… Read More about “MEDITERRANEAN EGGPLANT & TOMATO STRUDEL”
2 cups Israeli couscous 1 small butternut squash (about 1lb/450g) peeled, cut into ¼ inch dice 1 bunch kale (about 12 stalks) 1 tsp olive oil 2 cloves garlic, finely chopped 1 small red onion, finely chopped ½ red bird’s eye chilli, finely chopped with seeds ¼ cup dried goji berries ½ tsp kosher salt… Read More about “ISRAELI COUSCOUS WITH KALE, BUTTERNUT SQUASH & GOJI BERRY”
1lb (500g) carrots, (about 5 medium, or 10 small) 2 tsp (10ml) canola oil 2tsp (10ml) toasted sesame oil 1 tbsp (15ml) sesame seeds 1 tbsp (15ml) freshly squeezed lemon juice 2 tsp (10ml) liquid honey Salt and freshly ground pepper Trim off ends of carrots. Gently scrub under running water to remove any sand… Read More about “SESAME-SAUTEED CARROTS”