Recipe blog

Ok, it’s not 100% local, but it is so darn tasty!

Greek Lentil Soup
2 tbsp oil
1 onion, chopped
2 cloves of garlic, minced
3 stalks of celery, chopped
8 cups of stock, chicken or vegetable
2 cups dried brown lentils
1 tsp dried oregano
1 bay leaf
5-6 carrots, diced (1 1/2 cups)
2 potatoes, diced (1 1/2 cups)
1/2 tsp lemon zest
2 tablespoons lemon juice
3 tsp dried dill, or to taste
salt and pepper, to taste

Heat oil in dutch oven or soup pot. Saute onion, garlic and celery until soft.
Add stock, lentils, oregano and bay leaf. Bring to a boil, reduce heat and simmer for 15-20 minutes
Add carrots and potatoes, continue simmering until lentils and vegetables are soft (about 10 minutes) add lemon zest, lemon juice and dill. Remove bay leaf and serve

Kids love spaghetti. Seriously. Even the pickiest eaters in my house will tuck in to this sauce, a hybrid of pesto and a need to make the kids eat something healthy for once

In a food processor or blender combine”

3 cloves garlic
1/4 c olive oil
1 bunch spinach (fresh or frozen)
1 bunch fresh basil (can replace with dry, but increase spinach)
1 tsp salt
1/4 tsp pepper
Other optional additions: kale, green onions, garlic scapes, anything else green

Puree until it is all a bunch of green goo Toss with:

454g whole wheat spaghetti, cooked and drained
1/4 c plain yogurt
1/4 c parmesan cheese

Sprinkle a little more cheese over top and serve

Greens are healthy and plentiful this time of year. However, there is a bit of a challenge in convincing people to try them and find out just how delicious they can be. Here is a quick recipe that could go a long way

2 tbsp olive oil (or other oil)
2 cloves of garlic
1 shallot or 1/2 onion, chopped
1 bunch of greens (kale, swiss chard or spinach all work well) thoroughly washed, but not dried. Chop larger pieces into reasonable bites
3-4 tbsp lemon juice
salt and pepper to taste to taste

Saute the garlic and shallots in a frying pan with the olive oil. When they are soft, throw in all of the greens and the lemon juice. Put a lid on quickly and remove from heat. Leave the greens to steam until they are wilted (almost instantly for spinach, about 4-5 minutes for kale), season to taste and serve.

It is strawberry season! Today’s recipe is a wonderful salad dressing for those light spring salads.

1 cup whole strawberries
1 cup olive oil
1 clove of garlic, minced
1/2 cup balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
1 tbsp fresh oregano, chopped (1 tsp dry) or other herbs that might be good.

Put everything in the blender, mix up and add salt, pepper and herbs to taste.

Alternately, for a very impressive look, roughly crush the berries, leaving some chunks, shake everything in a jar with a tight-fitting lid. This will make a dark red dressing with strawberry bits in it, perfect for dressing a mixed green salad. Try it with some local smoked gouda!

Asparagus season is here! In celebration, here is a great recipe fortiny asparagus quiches that work up fast. For the more adventurous (or simply better at pastry than me) you can use your favourite piecrust recipe. I used store-purchased tart shells.

spring flowers and quiche

The best part? Right now asparagus, bacon, dried herbs and eggs can all be purchased at the market!

18 tart shells

1/2 lb asparagus, chopped

1/4 c cooked and crumbled bacon

1 french shallot, finely diced

1/2 cup shredded swiss cheese

4 eggs

1/4 c milk

1 tsp dried oregano

1/2 tsp salt

shake of pepper

Preheat the oven to 350 degrees. Lay the tart shells out on a baking sheet.

Artfully arrange the asparagus, bacon, shallot and cheese in each tart shell, trying to spread everything evenly between your shells.

Lightly beat the eggs and mix with mil Add the oregano and salt. Spoon egg mixture over individual tart shells until theya re about 3/4 full. Back 15-20 minutes or until golden brown

One of the challenge of early farmers markets is trying to figure out what to do with all of the delicious food there, even though the produce choices are limited to hothouse and storage items.

Here is a great cookie recipe that tastes great with local honey, local eggs,  homemade apple sauce and dried fruits.

1/2c butter

1/2 c apple sauce

1 cup honey

1 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

2 eggs

1 tsp vanilla

2.5 cups whole wheat flour

2 cups rolled oats

1-2 cups of raisins, chocolate chips or small pieces of dried fruit

In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add apple sauce, honey, baking powder, baking soda and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and rolled oats

Drop dough by rounded tablespoons 3 inches apart onto an ungreased cookie sheet. Bake in 375 degree oven for 10-15 minutes or until edges are golden. Cool on wire racks

The snow has not yet melted, and we are still a couple weeks away from the start of market. Here is a delicious winter pot roast to get your mouth watering.

Winter Pot Roast with Dried Fruit

2-4 lb beef roast (chuck, shoulder, arm)

1TBSP oil

2 cups beef broth

1 TBSP worestershire sauce

2tsp organo

1tsp basil

5 cloves of garlic, left whole but peeled

1 onion, chopped

1/2 tsp salt

1/4 tsp pepper

2 carrots, sliced

5-6 potatoes, chopped

1/2 c dried apricots

1/4 c dried cranberries or raisins

1/2c pitted prunes

1/2 cup cold water

3TBSP corn starch

Trim fat from  meat. In a large dutch oven, brown the meat in the oil.

Combine broth and seasoning, pour over browned meat. Bring to boil and simmer for 1.5 hours.

Add vegetables and fruit.  Return to boil and simmer for another 30-40 minutes.

Remove meat, vegetables and fruit to a large platter. Keep warm. Make gravy by mixing 1/2 cup cold water with 3TBSP of corn startch then whisking it into the juices in the dutch oven. Cook and stir until bubbly and tickened, then cook 1 minute more. Adjust seasonings to taste.

Serve over rice or just potatoes with a nice salad on the side.