We occasionally have “food-themed” market days. Here are some recipes that have been featured!
Kale Salad With Pear, Hazelnuts & Cranberries
Prep Time: 15 minutes
Assemble Time: 5 minutes
Total Time: 20 minutes
Makes 6-8 servings
- 1 bunch kale, prepped according to directions below
- 2 cups Brussels sprouts, thinly sliced, OR broccoli florets
- 1 medium pear, cored and chopped into 1/2 inch pieces
- 1 cup hazelnuts, roughly chopped and lightly toasted according to directions below
- 1/3 cup unsweetened dried cranberries
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- Pinch of sea salt
- Goat cheese for topping (optional)
For the kale: Wash, rinse and dry the kale. Remove the long stem that runs the length of the kale, and tear the kale into bite sized pieces. Then, using both hands, massage the kale for about two minutes, until it becomes soft and darker in color.
For the hazelnuts: In a pan, lightly roast the hazelnuts over medium heat for about 3-4 minutes, just until they become fragrant. Be sure to stir them with a wooden spoon a few times to keep them from burning.
To assemble the salad: Toss the kale with the Brussels sprouts, pear, hazelnuts and cranberries. In a small bowl, whisk the olive oil, white balsamic vinegar and sea salt, and pour over the salad. Toss to make sure everything is coated. Top each serving with a small amount of goat cheese, if desired.
Green Salad with Flavoured Walnuts/Pecans
- 2 heads leafy greens (or 1 bag spinach and one head Romaine)
- 3/4 c. Craisins
- 2 crisp APPLES, chopped
- Orange juice (to toss apples in, to prevent browning)
- Crumbled Feta or cubed 1 year old Cheddar
- 1/2 cup flavoured walnuts or pecans
Toss together in a large bowl, add dressing before serving.
Honey Vinaigrette Dressing – Combine in blender everything but oil. Add oil in steady stream, while blender is running. Store in fridge about 2-3 weeks.
1/2 c. Red wine vinegar
1/2 c. Honey
1 – 2 cloves, garlic, chopped
1 tsp. Salt
1 tsp. Black pepper
1/2 c. Sunflower or olive oil
Cream of Pumpkin Soup topped with Chipotle Pecans
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped onion
- 1 tablespoons curry powder
- 1 1/2 c. (cooked) pumpkin puree
- 2 cups vegetable broth
- 2 tablespoons pure maple syrup
- Salt and freshly ground black pepper
- 1/4 cup pecan pieces
- 1 (14-ounce) can unsweetened coconut milk
Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in curry powder and the pumpkin puree, then whisk in the broth until smooth. Add maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
Use an immersion blender to puree the soup right in the pot. Otherwise, transfer to a blender or food processor and puree until smooth. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
Colby and chili cobbler
Prep. Time 15 mins
Cooking Time 35 mins
Yields 8 to 10 Servings
- 1 can (19 oz – 540 mL) red kidney beans, rinsed and drained
- 1 can (19 oz – 540 mL) black beans, rinsed and drained
- 1/2 red, yellow and green bell peppers, diced
- 1 cup (250 mL) salsa verde
- 1/2 cup (125 mL) tomato paste, no salt added
- 2 cups (500 mL) unbleached flour
- 1 tbsp (15 mL) baking powder
- 2 tbsp (30 mL) sugar
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) cold butter
- 1 1/4 cups (310 mL) milk
- 6 oz (180 g) Canadian Colby, diced
- Preheat oven to 425°F (220°C).
- In a large baking dish, mix beans, bell peppers, salsa verde and tomato paste.
- Cook in the oven for 15 minutes, stirring a few times.
- Meanwhile, combine dry ingredients in a bowl.
- Add cold butter and cut into dry ingredients using a fork to obtain a fine granular texture.
- Stir in milk until well combined and incorporate Colby.
- Remove baking dish from oven and place spoonfuls of dough on top of chili.
- Continue baking in oven for 20 minutes. Serve hot.
Apricot and Gouda Scones
Prep. Time 15 mins
Cooking Time 17 – 20 mins
Yields 12 Servings
- 1/2 cup (125 mL) dried apricots, quartered
- 1/2 cup (125 mL) apple or orange juice
- 3/4 cup (180 mL) unbleached flour
- 1 cup (250 mL) whole wheat flour
- 3 tbsp (45 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) ground nutmeg
- 4 oz (120 g) Canadian Gouda, grated
- 2 tbsp (30 mL) butter at room temperature
- 1 cup (250 mL) milk
Preheat oven to 375°F (190°C).
Place dried apricots in a small saucepan. Add apple or orange juice and bring to a boil. Let simmer 5 minutes, covered, then let cool.
In a large bowl, mix dry ingredients with Gouda.
Using a fork, incorporate butter into dry ingredients, adding milk while stirring.
Add the apricot mixture to dough.
Distribute dough in big spoonfuls onto a baking sheet lined with parchment paper.
Bake in oven 12–15 minutes or until scones are golden brown.
Quick Snack Ideas:
Toast English muffin halves, butter each half and evenly spread with berry jam. Top with Canadian Brie cheese.
Cut Mozzarella slices into strips. Spread salsa onto celery stalks. Top with Mozzarella and chives. Cut into 2-in. (5 cm) lengths. Savour.
Make small sandwiches by placing a slice of Cheddar between two apple slices. Sprinkle with cinnamon sugar.
Curried Carrot/Apple Soup
- 1 Tbsp. coconut oil (or butter or olive oil)
- 1 cup onion, diced
- 1 tsp. fresh ginger, finely grated
- 1 tsp. sea salt
- 2 tsp. curry powder
- 2 lbs. carrots, peeled and chopped
- 1 13.5 oz. can of coconut milk (about 1 2/3 cup) (or milk)
- 4 cups water, plus more if soup is too thick
- 1 large apple, peeled, cored and cut into chunks
- To Garnish: Chopped cilantro and plain yogurt
In a large pot over medium-low, melt the coconut oil and sauté the onion and ginger with the salt and curry powder, stirring frequently, until the onions are soft and translucent, about 5-10 minutes.
Meanwhile, peel and chop the carrots and apple. When the onions are soft, add the carrots and apple and continue to sauté for a few more minutes. Add the coconut milk and water to the pot and increase the heat. Bring the soup to a boil and then reduce to a simmer.
When the carrots and apples are soft, after 20-30 minutes of simmering, purée the soup until smooth using either a blender or an immersion blender.
If you find the soup is too thick, add warm water until you reach your desired consistency. Serve with a dollop of plain yogurt and chopped cilantro. The tartness of the yogurt nicely balances the sweetness of the carrots and apples in the soup
Roasted Carrots and Leeks, with Honey Glaze
- 6 carrots
- 3 leeks
- 15g (½ oz) unsalted butter
- 100ml (3½ fl oz) dry white wine
- 1 tbsp honey
- 4 sprigs fresh thyme
- Salt and pepper, to season
- Preheat the oven to 180°C (350°F, gas mark 4). Peel the carrots and leeks. Cut into big chunks and place in a large baking tray.
- Cut the butter into small pieces and scatter over the vegetables. Add the dry white wine, honey and 4 sprigs fresh thyme. Season with salt and black pepper, then stir well to combine.
- Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.
Grated Raw Salad with Sprouts
- 3-4 carrots, any colour, grated
- 3-4 beets, any colour, grated
- 1 large winter radish,grated or bunch of small radishes, sliced
- 2 apples, grated
- 1/2 – 1 container sunflower sprouts
- 1/4 cup raw pumpkin seeds
Grate veggies into bowl. Add sprouts. Whisk together equal parts olive oil and lemon juice (you can make up a larger portion of dressing and keep refrigerated for more salad). Add salt and pepper to taste. Toss in pumpkin seeds before serving.