Seasonal Recipes

January - Beet Recipes

Beet Cheesecake with Beet Ganache

Created by Chef Ricky Casipe formerly of Hawthorne Food & Drink.

Ingredients

Panna Cotta:

• 2 medium beets
• 2 cups cream
• 1 cup milk
• ¼ teaspoon salt
• ½ stalk rosemary bruised
• 1 teaspoon green cardamom
• 6 ounces Monforte chevre
• ½ cup sugar
• 1 vanilla bean
• 6 sheets gelatin, bloomed
• 2 tablespoon canola oil

Crumble:

• 1 cup graham crumbs
• ½ cup crushed walnuts
• ¼ cup butter, melted

Beet Ganache:

• 4 oz chocolate
• ¼ cup cream
• ¼ cup roasted beet purée

Instructions

1. Toss beets in canola oil and wrap in foil. Cook at 400° F/200°C until tender (1.5 hours).
2. Peel cooled beats, purée in a blender.
3. For the Panna Cotta: Heat the cream, milk, salt, rosemary, cardamom and vanilla over medium heat. Steep for 30 minutes. Add gelatin.
4. Whip cheese and sugar until light and airy. Fold in beets, reserving ¼ cup for the ganache.
5. Pour the milk mixture into cheese and whisk until incorporated. Pass through a fine-mesh sieve and divide into ramekins.
6. Set in the fridge (3 hours).
7. For the crumble: Mix and toast all ingredients in a pan over medium heat.
8. For the ganache: Melt chocolate and cream in a bowl over boiling water. Fold in beet puree.
9. Remove panna cottas from ramekins carefully, slide a knife around the edges.
10. Top with crumble and drizzle with beet ganache.

 

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Maple Beet Chocolate Cupcakes with Maple Beet Cream Cheese

Thanks to Dawn S for sharing this recipe featuring beets!

Ingredients

Cupcakes

• 1 cup finely grated maple roasted beets
• ¾ cup unsalted butter softened
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon maple extract
• 2 cups all-purpose flour
• ⅔ cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk*

Frosting

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 8 cups powdered sugar
• 4 tablespoons finely grated beets, mashed with a fork
• 1 teaspoon maple extract
• 1 tablespoon maple syrup
• 1 tablespoon of milk**

Instructions

1. Preheat the oven to 350°F/177°C.
2. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 30 cupcakes. Set aside.
3. Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
4. In a medium bowl, cream sugar, brown sugar and butter together until fluffy. Beat in eggs until well incorporated. Beat in the beets and maple extract until well combined.
5. Add half of the dry ingredients and beat at a low speed. Add the buttermilk slowly.
6. Once combined add the remaining dry ingredients until just combined; do not over mix. The batter will be on the thick side, not pourable.
7. Spoon the batter into the liners, to ⅔ full.
8. Bake in batches for 14-17 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before icing.
9. Make the icing: With a mixer beat the butter and cream cheese on medium speed until fluffy, about 2 minutes.
10. Add the beets, maple extract and maple syrup beating until combined.
11. Add the icing sugar in slowly with the mixer on low speed.
12. Once it is all incorporated increase to high speed and beat until well combined.
13. Add milk a few drops at a time to the consistency you prefer. You will have extra icing (I love lots on my cupcakes!)

Notes: *you can use plain-roasted beets if you prefer and add a tablespoon of maple syrup. To maple roast beets, cut three  medium beets into quarters, mix 2 tablespoons each of extra virgin olive oil and maple syrup, toss beets in the mixture to coat. Cook at 400°F/200°C degrees wrapped in tinfoil for 40-60 minutes. I grate them with skins on! For this recipe, I made a double batch and kept the leftovers to use in salads!

**I like my icing to be stiff but add milk to get the consistency you prefer.

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Roasted Beets with Feta

Thanks to Brook S for sharing this recipe featuring our January all-star – beets!

Ingredients

• 1 bunch beets (about 1½ pounds) washed
• salt (to taste)
• pepper (to taste)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ½ cup feta crumbled (or more if you prefer)
• 1 bunch Italian parsley, chopped

Instruction

1. Cut beets into quarters approximately 1-inch pieces.
2. Place the beets in a pot and cover with water. Add ½ teaspoon salt and 1 teaspoon lemon juice and bring to a boil (lemon juice helps to keep the beets red).
3. Cook the beets until fork tender – approximately 15 to 20 minutes, drain well.
4. Toss cooked beets in olive oil and season with salt and pepper. Spread on a cookie sheet and roast in the oven at 425°F/218°C for 10 to 15 minutes until golden brown.
5. Place roasted beets in a bowl with the feta and chopped Italian parsley mix together and serve.
6. Pre-cooking the beets by boiling them prevents them from drying out when roasted and speeds up the cooking time. I do not peel my beets because, there’s nothing wrong with eating the skins.

February - Carrot Recipes

 

Carrot, Red Cabbage and Beetroot Salad with Fresh Cilantro, Mint + Toasted Almonds

Created by Chef Cassandra Rizzotto of Earth + City

Ingredients

Sauce:

• 1 red chile, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon coconut sugar
• 2 tablespoons olive oil

Vegetables:

• 2 medium carrots, cut into very fine strips
• 1½ cups of red cabbage, finely sliced
• 2 small red beets, peeled and cut into very fine strips

To top:

• ¼ cup sliced and toasted almonds
• 2 tsp black sesame seeds
• 1 cup cilantro leaves
• ½ cup dill leaves
• salt to taste

Instructions:

1. Combine sauce ingredients in a mason jar and shake.
2. Prepare vegetables as directed.
3. Toss vegetables in sauce and top with garnishes.

Serves 4-6

 

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Brazilian-Style Carrot Cake Recipe

Thanks to Carina M for sharing this recipe featuring the February all-star – carrots!

Ingredients

Cake:

• 2 carrots
• 1 cup vegetable oil
• 1½ cups sugar
• 2 cups flour
• 2 eggs
• 1 tablespoon baking powder
• 1 teaspoon lime zest
• 1 pinch salt

Topping:

• 4 tablespoons cocoa powder
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 tablespoon butter

Instructions

Cake:

1. Cut carrots into chunks and place with the vegetable oil in a blender.
2. Once well blended, add eggs, sugar, flour and the rest of ingredients into the blender, all the while blending between ingredients.
3. Pour the well-blended mixture into buttered & floured mould
4. Bake in a 350°F/180°C oven until a toothpick comes out dry, approximately 40-50 minutes

Topping:

1. Over medium heat, add cocoa powder, sugar, milk and butter into a pan
2. Stir mixture until smooth
3. Spread mixture over cake while it is still hot

March - Sweet Potato Recipes

Sweet Potato Gourmet Poutine

Created by Evelyne Gharibian of Hearty Catering

Ingredients

Fries:

• 3 large sweet potatoes, peeled and match-sticked
• splash of sunflower oil
• 2 pinches sea salt
• black pepper, ground

Gravy:

• splash of extra-virgin olive oil
• ½ onion, diced
• ¼ cup brown rice flour
• splash gluten-free tamari
• 1 sprig fresh rosemary
• 1½ cup water
• pinch sea salt

Mushrooms & Onions:

• splash extra-virgin olive oil
• 1 ½ onion, sliced into rings
• 1 pound mushrooms, sliced

Toppings:

• 1 handful per portion of spinach, roughly chopped
• ½ cup shredded Ontario cheddar
• ½ cup shredded Ontario Mozzarella

Instructions

1. Fries: Heat oven to 350ºF/176ºC degrees. Splash sunflower oil over julienned potatoes, toss to coat. Sprinkle with salt/pepper. Bake until crisp (30 minutes).
2. Gravy: In oil over medium heat, cook onions until soft and translucent. Coat onions with brown rice flour (use a sieve). Cook until flour is toasted. Add fresh rosemary, stir for 1 minute. Add tamari and water. Stir well. Simmer to thicken. Press through a sieve.
3. Mushrooms & Onions: In oil over medium-high heat, cook onions until soft and translucent. Add mushrooms, cook until soft.
4. Add fries to a deep bowl. Top with mushroom mixture and gravy, then with cheese and shredded spinach.

 

 

April - Rhubarb Recipes

Rhubarb Casunziei

Created by Chef Fabio Bondi, owner and head chef at Local Kitchen & Wine Bar

Ingredients

Pasta dough:

• 500 grams of 00 flour and some for dusting
• 5 eggs
• 2-inch cookie cutter

Stuffing:

• 1 cup of rhubarb
• 1 teaspoon of lemon juice
• 1 teaspoon of sugar
• 1 cup of ricotta
• ½ cup of Local Ontario Pecorino cheese finely grated

Pasta Sauce:

• 1 tablespoon of butter
• 1 tablespoon of local Ontario sunflower oil
• ½ cup of local Pecorino finely grated
• 2 steams of rosemary one finely chopped and the other whole
• poppy seeds
• salt & pepper for seasoning

Instructions

1. Mix flour with eggs and knead until smooth. Wrap in plastic wrap and set aside.
2. Place a pot of water on the stove and add lemon juice and sugar
3. Blanch rhubarb for 2 min until tender
4. Remove rhubarb from the boiling water
5. Place in a food processor with ricotta and half cup of grated pecorino and season to taste. Set aside
6. Place a large pot of water and bring to a boil. Season water with salt
7. Start rolling out your pasta dough into the thinnest workable setting on your pasta roller.
8. Once your sheet of pasta is rolled out using the cookie cutter, cut out 2 inch diameter circles
9. Place your stuffing into a pastry bag and fill one-inch diameter
10. With a food brush and some room temperature water wet the exterior of the pasta circles
11. Fold the pasta circles and seal the ends. Set aside on a sheet and dust with some flour
12. Place a large pan on the stove top to medium-high
13. Add sunflower oil, butter and rosemary to the warm pan
14. Just before the butter starts to brown, add ½ cup of the boiling pasta water and continue reducing
15. Add pasta to the boiling water
16. Once the pasta cooks for a couple of minutes strain and add to the butter sauce
17. Add the remaining ½ cup of pecorino to the pan and reduce until you have a rich consistency
18. Assemble on a warm plate and garnish with rosemary spring and poppy seeds

 

May - Asparagus Recipes

 

Sautéed Asparagus with Guanciale

Created by Chef Fabio Bondi, owner and head chef at Local Kitchen & Wine Bar

Ingredients

• 10 spears of asparagus cut at an angle
• 25 grams of guanciale, sliced
• 2 egg yolks (for the zabaione)
• 50 grams grated pecorino cheese
• 3 tablespoon pristine sunflower oil
• ½ teaspoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Start by boiling water in a sauce pot.
2. Crack eggs and separate the yolks from the whites. Set aside.
3. Heat 2 tablespoons of sunflower oil in a pan and fry the guanciale over medium heat until golden brown.
4. While guanciale is frying, add 25 grams of pecorino to the egg yolks along with a pinch of salt, and ½ teaspoon of red wine vinegar.
5. Next, whisk over boiling water until cheese has melted and air has been incorporated into the zabaione and set aside.
6. Once the guanciale is golden brown remove the guanciale from the pan reserving the rendered fat.
7. Add your sliced asparagus to the hot oil (rendered fat) and toss to coat the asparagus (off direct heat). Season with salt and pepper.
8. On a warm plate, spoon your tossed asparagus on the plate. Drizzle  zabaione over the asparagus, then scatter the fried guanciale over the dish.
9. Top it off with grated pecorino and drizzle sunflower oil to finish.

Yields 1 serving.

 

June - Strawberries Recipes

Black Pepper Strawberries on Buttermilk Biscuits

Created by Chef Ricky Casipe formerly of Hawthorne Food and Drink.

Ingredients

• 2 cups all-purpose flour
• ¼ cup cold butter
• 1 tablespoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 pint Ontario strawberries
• 2 tablespoons sugar
• 50g Ontario feta cheese
• handful of sorrel leaves
• salt and freshly ground black pepper

Instructions

1. Preheat oven to 450 degrees F
2. For the biscuits: Mix all dry ingredients in a bowl. Grate the butter into the flour and mix to coat. Slowly incorporate the buttermilk (do not over mix), ensuring butter does not melt.
3. Roll dough on a floured surface to ¼ inch thickness. Cut into 3-inch rounds using a cookie cutter or drinking glass. Bake for 15 minutes.
4. Chop the strawberries and mix with sugar and a pinch of salt. Let sit at room temperature for 15 minutes. Reserve a few fresh strawberries for garnish.
5. Serve when biscuits are cool and the strawberries glisten with syrup.
6. Scatter crumbled feta and sorrel leaves on top. Finish with a good amount of black pepper. Garnish with a few slices of fresh strawberry.

 

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Strawberry Chia Seed Jam Date Bars

Thanks to Cara Tegler for sharing this recipe featuring our June all-star – strawberries!

Ingredients

Strawberry Chia Seed Jam

• 1 pound hulled strawberries
• 2 tablespoons water
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 3 tablespoons chia seeds

Date Bars

• ½ cup quick oats
• ¼ cup peanut butter or almond butter
• ¼ cup cocoa powder
• 2 tablespoons almond flour
• ½ teaspoon pure vanilla extract
• ½ cup dates
• 2-3 tablespoons almond milk
• pinch of salt
• ¼ cup unsweetened coconut

Instructions

1. Add the strawberries to a food processor and pulse until they are in small chunks.
2. Transfer to a small saucepan add the water and cook over medium heat.
3. Cook, stirring occasionally until the strawberries reduce and the mixture becomes very juicy and saucy about 5 to 6 minutes.
4. Stir in the honey, vanilla extract and chia seeds until combined, then turn off the heat.
5. Allow the jam to sit at room temperature until it cools completely – it will thicken as it sits. You can refrigerate to speed up this step.
6. In a food processor combine oats, peanut butter, cocoa, almond flour, vanilla and dates, pulsing to bring the mixture together.
7. Add almond milk one tablespoon at a time, only adding as much as is needed to bring the mixture together to form a soft dough that is easy to form.
8. Press dough firmly and evenly into a parchment lined 8×8 pan (even if it does not fill the whole pan) and place in the fridge for at least 15 min to set.
9. Once the base is set and the strawberry jam has cooled, spread an even layer of jam over top of the base and sprinkle with coconut flakes.
10. You can cut into squares at this point or refrigerate and cut later (recommended).

 

July - Zucchini Recipes

Zucchini Pasta in a Lime & Coriander Pesto

Created by Chef Elliot Coelho, owner/chef at Three-West Trends Bistro.

Ingredients

• 2 zucchini
• 1 tablespoon tandoori powder
• 1 6oz. chicken breast
• ½ teaspoon fresh ginger
• fresh garlic (½ teaspoon for chicken marinade, 1 tablespoon for pesto)
• 3 teaspoons sour cream
• 1 mango
• paneer cheese
• extra virgin olive oil
• 1 carrot
• ¼ tsp curry powder
• ½ tsp celery salt
• ¼ tsp cumin
• Juice from one lime
• 1 bunch coriander
• ¼ cup toasted almonds
• salt & pepper to taste

Instructions

1. Cut off zucchini ends. Spiralize.
2. Marinate chicken (up to 24 hrs.) in tandoori powder, ginger, garlic, sour cream. Grill.
3. Marinate mango slices in olive oil, salt and pepper to taste. Grill.
4. Blend pesto ingredients: toasted almonds, coriander, garlic, lime juice, 1/2 cup olive oil, salt/pepper.
5. Slice paneer. Char on the grill.
6. Deep fry shaved carrot until crisp. Toss in spice mix: curry powder, celery salt, cumin.
7. Toss zucchini noodles in pan for 1-2 minutes with pesto, adding olive oil to avoid sticking.
8. Stack sliced tandoori chicken, grilled mango slices, zucchini noodles and paneer on a plate. Garnish with the carrot.

 

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Zucchini Watercress Soup

Thanks to Ben Maclain for sharing this recipe featuring our July all-star: zucchini.

Ingredients

Soup:

• 1 tablespoon olive oil
• 1 medium white onion, finely sliced
• 1 garlic clove, chopped
• 3 medium zucchini, sliced
• 1 large bunch of watercress
• 2 tablespoons cream cheese, optional
• 1 tablespoon fresh lemony thyme
• salt, pepper, to taste

Garnish:

• Watercress
• Lemon thyme
• Feta or other goat cheese, optional
• Zucchini chips

Instructions

1. Heat the oil and cook the onion and garlic for about 4-5 minutes, until soft and translucent.
2. Add the zucchini and cook saute for another 5 minutes, stirring.
3. Pour 1½ cups of water and bring to a soft boil.
4. Throw the watercress and let it wilt for 2-3 minutes.
5. Add the lemon thyme and cream cheese if using. Season with the salt and pepper.
6. Process, with a blender, until nice and smooth. Add more water if the soup is too think.
7. Serve hot or warm, garnished with the watercress, zucchini chips and/or goat cheese.
8. To make the zucchini chips, heat a skillet over medium heat. Don’t add any fat. Throw the thin slices of the zucchini and cook for 3-5 minutes on each size. Season while cooking.

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Mom’s Zucchini Bread

Thanks to Emi S. for sharing this recipe featuring our July all-star: zucchini.

Ingredients

• 3 cups of flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 2 to 4 cups of grated zucchinis
• 1 cup chopped walnuts (optional)

Instructions

• Grease and flour two 8 x 4-inch pans. Preheat oven to 325ºF/165ºC.
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl.
• Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the centre comes out clean.
• Cool in pan on a rack for 20 minutes. Remove bread from pan, and completely cool.

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Zucchini Ricotta Rolls

Thanks to Doris A for sharing this recipe featuring our July all-star: zucchini.

Ingredients

• 1-2 Ontario grown zucchini
• dash of salt
• 1 tablespoon of olive oil
• Ricotta cheese (1-2 cups to your liking)
• 2 eggs
• 1 cup of mozzarella (or more to your liking)
• 2 cups of marinara sauce (store-bought or homemade)

Instructions

1. Cut zucchini into long thin slices (thin enough that it can be rolled).
2. Set slices of zucchini in a bowl and put in olive oil, making sure all sides are covered.
3. In a bowl, mix the ricotta cheese with the eggs and the mozzarella cheese. Sprinkle with salt.
4. Set the zucchini on a flat surface and roll in the cheese mixture.
5. Place it in a baking dish and put the marinara sauce over it. Cover it if you want it to have more sauce.
6. Bake for about 20 minutes. Serve.

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Zucchini Spice Spelt Loaf

Created by Evelyne from Hearty Catering

Ingredients

• 2 ½ cups light spelt flour
• ¾ teaspoon cinnamon, ground
• ¾ teaspoon nutmeg, ground
• 2 teaspoon baking soda
• 1 tablespoon, plus ¼ teaspoon baking powder
• ½ teaspoon sea salt
• 1 ½ cup cane sugar
• ½ teaspoon xanthan gum
• ½ cup apple sauce
• ½ cup sunflower oil
• 1 2/3 cups green zucchini, grated and squeezed
• 4 tablespoon flax seeds, ground
• ¾ teaspoon fresh ginger, grated
• 2 tablespoon apple cider vinegar

Instructions

1. Preheat the oven to 325ºF/163ºC (convection) or 350ºF/176ºC (standard).
2. Sieve spelt light flour, dried spices, baking soda, baking powder, xanthan gum and salt into a large bowl.
3. Whisk ground flax with room temperature oil and let it sit for 10-15 minutes.
4. Whisk together the applesauce, sugar, fresh ginger, zucchini and apple cider vinegar in a large bowl.
5. Add the liquid ingredients to the flour and whisk to combine. Do not over mix the batter. Fold in flax and oil mixture. The mixture will bubble a little.
6. Pour the batter into the prepared pan and place in the oven immediately.
7. Bake until toothpick inserted comes out clean. Depending on the size of the baking tray used, the baking time will vary. About 15-20 minutes for a cake pan, 45-60 minutes for a loaf.

Yield one 9” x 5” loaf pan or quarter pan tray cake.

August - Peach Recipes

Grilled Ontario Peach Cheesecake Trifle

Created by Chef Kevin Durkee of CHEESEWERKS

Ingredients

Grilled peaches:

• 6 Ontario peaches, sliced
• 1 tablespoon icing sugar
• 1 tablespoon white balsamic

Cheesecake:

• 150g each cream cheese, mascarpone, and ricotta
• 1 teaspoon vanilla extract
• ¼ cup Ontario honey
• ¼ cup heavy cream if needed

Croissants croutons:

• 4 croissants, cut into cubes
• 2 tablespoon Ontario maple syrup
• ½ teaspoon fresh cracked black pepper

Crunch:

• 1 cup crumbled cookies or granola

Topping:

• whipped cream

Instructions

1. Grill peach slices for 2-3 mins each side, for grill marks and caramelization. Combine sliced peaches, sugar, and white balsamic. Let sit for 10 min.
2. Whip together cheesecake ingredients until light and fluffy. Thin with cream if needed.
3. Place croissants on a lined baking sheet, lightly drizzle with maple syrup then sprinkle with cracked pepper.
4. Bake croissant croutons at 425 degrees for 3 min until golden brown.
5. In a trifle bowl or individual glasses, layer crunch, whipped cream, peaches, croissant and cheesecake mixture.
6. Chill until ready to serve.

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Peach Honey Thyme Sorbet

Submitted by Ben Maclain.

Ingredients

• 5 large ripe peaches (pits removed)
• 1 cup water
• 1 tablespoon honey
• 1 tablespoon fresh lemon thyme
• 1 tablespoon lemon juice

Instructions

1. Put all the ingredients in the blender and process until smooth.
2. Place the puree in the ice cream maker cylinder and proceed as recommended in the manual, for about 25 minutes.
3. Serve at once (it will remain soft) or transfer the sorbet in a container and place in the fridge for a few hours.
4. Serve sprinkled with additional thyme if desired.

Yield 4-6 servings.

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Peach Cobbler

Submitted by Jason C.

Ingredients

• 8 fresh peaches – peeled, pitted and sliced into thin wedges
• ¼ cup white sugar
• ¼ cup brown sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• ¼ cup boiling water
• 3 tablespoons white sugar mixed with 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 425ºF/220ºC.
2. In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish.
3. Bake in preheated oven for 10 minutes.
4. In a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
5. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture.
6. Bake until topping is golden, about 30 minutes.

Yields 4 servings.

September - Kale Recipes

Ontario Lacinato Kale Salad with Egg

Chef Giacomo Pasquini of Vertical Restaurant in Toronto.

Ingredients:

1 bunch lacinato kale
7 raspberries
6 chanterelle mushrooms
50 g pecorino cheese
50 g sunflower seeds
3 tbsp canola oil
1/2 tbsp raspberry vinegar
1 egg
salt and pepper

Instructions:

1. Heat water in a small pot to 140-150° F and add the egg (in shell) allowing it to sit for 40 minutes. Use a thermometer and keep temperature constant.

2. Remove the tough white stem from the kale leaves, cut remaining greens into thin slices.

3. Combine the kale, a handful of seeds, oil, vinegar, and salt and pepper to taste in a bowl. Let sit for 3-4 minutes or until the kale wilts. Grate some pecorino cheese on top of wilted kale.

4. Gently tear the chanterelles by hand and put in a bowl with salt, pepper and oil. Mix lightly.

5. Spread the kale mixture on a plate.

6. Remove the egg from water. Tap shell gently with spoon to create opening on end. Pour out runny egg, scooping up yolk. Place in the centre of salad. Add a pinch of pepper on top.

7. Garnish with raspberries.

October - Apple Recipes

Almond Apple Cake

Created by Chef Eric Wood of PORT Restaurant

Ingredients

• 2 tablespoons butter, melted
• ¾ cup butter, unsalted
• 4 apples, peeled, cored, and cubed to 1/2 inch
• 1 cup ground almonds
• 1⅔ cups icing sugar
• ½ cup all-purpose flour
• ¾ cup egg whites (5 or 6 eggs)
• pinch of salt

Instructions

1. Preheat the oven to 450°F/230°C.
2. Brush muffin pans with melted butter. Place in freezer.
3. Melt remaining butter in heavy pan. Add cubed apples, simmer on low for 20 minutes, remove apples.
4. Mix almonds, sugar, flour, and salt. Add egg whites and blend thoroughly. Add apples and mix thoroughly until thin and pourable.
5. Spoon the batter into the moulds, filling halfway. Place baking sheet in centre of oven, bake until cakes start to rise (7 min). Reduce heat to 400°F/205°C bake until light brown and they begin to firm (about 7 more min). Turn off heat, let rest in the oven until firm (another 7 min).
6. Remove from oven and let cool for 10 min. Unmold.
7. Serve warm financiers* with vanilla ice cream, or caramel sauce, – or both!

*a classic French pastry made of nut flour with melted butter

 

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Apple Sage Pork Stew

Ingredients

• approx. 1 pound pork, cubed (2-3 cm cubes)
• 2 tablespoons oil
• 1 large green (tart) apple, chopped
• ½ tablespoon dry sage
• ¼ tablespoon dry chili or to taste
• pinch of ground coriander (optional)
• pinch of ground cardamom (optional)
• salt, to taste
• fresh sage

Potato Celery Root Cauliflower Mash

• 1 medium potato, peeled and cubed (1 cup cubed)
• 1 medium celery root, peeled and cubed (1 cup cubed)
• 1 cup cauliflower florets
• ¼  to ⅓ cup light cream
• 1 tablespoon butter
• salt, to taste
• fresh lemon
• thyme

Caramelized Apples

• 1 tablespoon salted butter
• ⅓ cup walnuts
• 1 medium tart apple, sliced
• salt (optional)
• black pepper, to taste
• 1 tablespoon maple syrup
• 1 tablespoon golden sugar

Instructions

1. Heat 2 tablespoons of the oil over medium heat. Add the pork and cook for about 5 min. until golden colour.
2. Decrease heat to low-medium. Add the chopped apple, dry sage, chili, cardamom, coriander, and about 1 cup of water (to cover the meat). Cover and cook for about 1 hour and 30-50 min. Add water regularly so as not to burn the pork.
3. When the pork is almost ready, add the salt and fresh sage and cook for another 10 min.
4. To make the mash, put the potatoes in a pot with boiling water and cook for 5 min. Add the celery and cook for another 7 min or until the veggies are soft. Drain and mash adding the cream, butter, and thyme. Season to taste.
5. To make the apples, melt 1 tablespoon of the butter. Add the walnuts and toss 2-3 min. Add the sliced apple, salt (if using), pepper, maple syrup, and golden sugar and saute 2-3 min, stirring, until the apples are caramelized but still firm.
6. To assemble, arrange the pork (with some sauce), mash potatoes, and caramelized apples. Sprinkle with some fresh herbs if desired.

November - Cauliflower Recipes

Aloo Gobi

Created by Chef Debu Saha of Bindia Indian Bistro

Ingredients

• 1 large onion, chopped
• 3 garlic cloves, peeled and chopped
• 1 large cauliflower
• 4 potatoes, cut into pieces
• ginger to taste
• 2 28 ounce cans of diced tomatoes
• 1 teaspoon cumin seed
• 2 teaspoons turmeric
• 1 teaspoon garam masala spice mix
• ⅛ cup vegetable oil
• 1 teaspoon green chili
• salt to taste
• coriander for garnish

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add cumin seeds, onion, and garlic until golden brown.
3. Add tomatoes and ginger, stirring until tomatoes cook through.
4. Add salt, chili powder and turmeric. Stir and leave for 1 minute.
5. Add cauliflower and potatoes, mix into sauce mixture.
6. Cook on low to medium heat for 45 min, stirring every 5 min.
7. When potatoes and cauliflower are soft, sprinkle with garam masala and mix.
8. Garnish with coriander and serve hot with naan or chapatti.

 

 

December - Squash Recipes

Roasted Butternut Squash Soup

Created by Chef Carl Heinrich of Richmond Station.

Ingredients

• 2 medium butternut squash
• 1 small onion
• 1 stick celery
• 1 clove garlic
• ¼ cup vegetable oil
• 2 litres water
• 1 pinch fennel seed
• 1 bay leaf
• 1 sprig thyme
• salt and pepper to taste

Instructions

1. Cut one squash in half, and remove seeds.
2. Drizzle with oil, salt and pepper and roast in the oven at 375ºF/190ºC, cut side down until very tender.
3. Slice the onion, celery and garlic very thinly and sweat in a pot in the remaining oil.
4. Peel and dice the remaining squash and add to the sweating vegetables. Cover with water; add herbs and spices, salt. Simmer for 10 mins.
5. Scoop out the roasted squash from the skin and add to the soup. Cook 5 more mins.
6. Puree in a blender until smooth and adjust seasoning.

Optional Garnish:

• ½ spaghetti squash
• 2 tablespoons brown butter
• 1 tablespoons chopped parsley
• ¼ cup toasted pumpkin seeds
• 4 sprigs cilantro

Instructions

1. Season the spaghetti squash and bake cut side down, on a sheet tray until just cooked.
2. Using a fork, scrape the strands of squash out of the skin and into a bowl.
3. While still warm, season with the brown butter, parsley, salt and pepper.
4. Garnish the soup with a generous amount of the squash on top, sprinkle on the seeds and cilantro.

Yield: 4 litres.