Strawberry Basil Popsicles
1 quart strawberries, washed and hulled
½ cup honey
2 lemons, zested
½ cup fresh lemon juice
½ cup loosely packed fresh basil or mint
½ cup water
Loosely chop the herbs. Combine herbs, honey, lemon juice, zest and water in a saucepan. Bring to the boil. Remove from heat and steep for 10 minutes. Strain the herbs out and puree the steeped liquid with the berries in a blender. Put in popsicle molds and freeze solid.
Asparagus is best prepared simply to fully enjoy the delicate flavor.
Remove the dry end by holding the spear in both hands and snapping as little of the bottom off as possible. The fresher the spear the less needs to be removed. Allow ¼ lb per person.
1 lb fresh asparagus
salt and pepper
1 lemon zested and juiced.
(zest is tiny strips of the outer, coloured layer of the lemon skin)
Preheat the barbecue grill on high for 10 minutes. Brush the asparagus spears lightly with olive oil. Sprinkle with salt and pepper. Place on grill on an angle and cook for approximately 8 minutes turning once or twice until they are fork tender.
Silicone tipped tongs work well. Remove to a platter and sprinkle with lemon juice and zest. Season to taste. Enjoy!
5 slices Greek’s home smoked bacon
1 pkg. mushrooms, thinly sliced
1/2 red onion, thinly sliced
8 ounce pkg. fresh spinach
1/4 cup red wine vinegar
3/4 cup olive oil
2 tsp. Dijon mustard
1 clove garlic, finely chopped
Pinch of salt and pepper
Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in hot water for 20 minutes. Drain, cover in cold water to stop the cooking process.
Fry the bacon until crispy, drain and set aside.
Wash the spinach and lay on a tea towel to dry.
Prepare the dressing. Dissolve the sugar in vinegar, add mustard and garlic. Gradually whisk in the olive oil to create a creamy consistency. Add salt and pepper to taste.
Assemble the salad by placing the spinach in a salad bowl. Top with bacon, mushrooms, sliced eggs, and red onion. Toss with dressing based on your own taste, there is plenty leftover for other salads.
Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!
Fresh Rhubarb Muffins – yield 1 dozen
One of our favorite seasonal ‘Muffin of the Day’ selections.
½ cup butter, softened
¾ cup sugar
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla
1½ cups chopped fresh rhubarb
1 Tablespoon of sugar mixed with ½ teaspoon of cinnamon.
½ cup chopped pecans
Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the egg. Mix the flour, baking powder and salt together. Add the vanilla to the milk. Add dry ingredients to the creamed mixture alternately with the milk. Do not over mix. Fold in the chopped rhubarb. Scoop into greased muffin tin or muffin cups. Sprinkle with cinnamon sugar and chopped pecans.
Roasted Squash with Thai Red Curry
Roasting the Squash
4 cups of squash cut into 3/4 “ cubes. You may use your favourite squash - Butternut, Hubbard, Buttercup. Roast until tender approximately 20 minutes.
Toss squash with oil, salt and pepper and roast at 375 or 350 in a convection oven until tender, stirring occasionally. A little browning is ok.
2 Tablespoons of oil 1 Tablespoon Thai Red Curry Paste
2 chicken breasts cut in cubes 2 Tablespoons tomato sauce
1 medium onion, diced 1 can unsweetened coconut milk
1 large bell pepper cut into thin strips ½ cup broth
2 large cloves of garlic, minced 1 Tablespoon brown sugar
1 ½ inch piece of ginger peeled and grated Fresh basil, cilantro, lime - garnish
2 Tablespoons soy sauce or fish sauce
Heat oil in a heavy bottomed saucepan then add chicken cubes. Cook half way then add onions, peppers, garlic and ginger. Cook until veggies are heated through then add the tomato sauce and curry paste. Stir till fragrant (1 minute) then add soy sauce, broth and coconut milk. Let simmer until reduced and thickened about 20 min. Add the roasted squash. Serve over basmati or jasmine rice and sprinkle with fresh basil or cilantro and a wedge of lime.
Orange Glazed Butternut Squash
Recipe from ‘Squashtastic cook-off’ team Mary and Edward
2 Tablespoons of butter melted
2 Tablespoons honey or to taste
zest of one orange
3 Tablespoons freshly squeezed orange juice
2 teaspoons balsamic vinegar
1/2 teaspoon fresh thyme leaves chopped or to taste
salt and pepper to taste.
Combine all ingredients and set aside.
1 medium butternut squash, peeled and cut into 1” cubes
I small red onion cut into rings.
1 tablespoon olive oil
Toss the squash and onions in the oil. Bake in the oven at 375 allowing the squash to brown slightly. Turn the squash gently. When tender toss with glaze. Serve warm.
Adapted from Jessica Gavin’s Honey Orange Glazed Brussel Sprouts with Butternut Squash.
2 medium pears, peeled, cored and chopped
2 medium apples, peeled, cored and chopped
8-10 medium sized plums, pitted and chopped
1 small onion, chopped
1 clove garlic, minced
1 lemon zested and juiced
1 ½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground cloves (optional)
1 teaspoon mustard seeds (optional)
1 cup white wine vinegar or apple cider vinegar
1 cup honey
1/3 cup raisins
½ teaspoon salt
Combine all ingredients in a heavy bottomed sauce pan. Bring mixture to the boil and then simmer for 30 minutes until the mixture is thickened and the fruit is soft. Stir frequently to prevent scorching.
Great served with pork or over vanilla ice cream.
Roasted Butternut Squash Pizza
This recipe was a hit at the Market at our catered events. Makes a great appetizer.
1 butternut squash, cut into ¾ inch dice roasted with chipotle seasoning. See tip below.
Arugula pesto – recipe follows
1 partially baked 12” pizza shell or enough dough to make a 12 ”shell
1 cup Feta cheese, crumbled
Arugula Pesto –
3 cups packed, tender arugula (washed and dried)
½ cup pecans
½ cup parmesan
3 garlic cloves
½ t salt and ½ t pepper
1/4 cup olive oil
1 Tablespoon fresh lemon juice
Combine all ingredients in a food processor and blend to a paste. The pesto will keep in the fridge for several days and also freezes beautifully. Makes a great dip or spread.
Pierce the pizza dough and prebake dough on a greased pan for 10 minutes at 375 degrees; but do not brown. Dough should be firm. Spread 8 Tablespoons of the arugula pesto on the pizza crust. Top with roasted squash cubes and sprinkle with feta cheese. Bake at 375-400 until the crust is golden and cheese is melted.
The dark skin and orange flesh adds lovely colour to your plate.
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup maple syrup
1 red onion cut into wedges
¼ tsp salt
¼ tsp pepper
2 T fresh thyme or 3 tsp dried thyme leaves
1 unpeeled Acorn squash cut into ½” wedges, seeds removed
Preheat oven to 400 degrees. Whisk together vinegar, oil, maple syrup and seasonings. Place the squash and onions on a foil lined cookie sheet. Pour the liquid over the squash and onion and mix on the sheet to completely coat the vegetables. Sprinkle with thyme. Cook for 15 minutes , turn the squash over and cook 15 minutes more until the squash is tender.
Squash and Potato Gratin
Our play on scalloped potatoes. Substitute sage for the thyme if you have some on hand. The colourful layers make this an excellent potluck dish.
1 butternut squash
4 large baking potatoes such as Russet, peeled
¼ cup butter
¼ cup flour
2 cups squash stock or broth or a mixture of both.
¾ cup cream
2 garlic cloves, crushed
4 thyme sprigs or 1 teaspoon thyme leaves
Salt and pepper
1 cup grated old cheddar cheese
½ tsp dry herbs such as thyme or oregano
To prepare the squash, cut it in half length wise scrape the seeds and pulp into a saucepan Add two cups of water, the garlic and the thyme to the pulp and simmer for 20 minutes. After 20 minutes strain the liquid squeezing all of the flavours out of the garlic and thyme. Add vegetable broth to make 2 cups. Microwave the squash halves. (see tip below) Melt the butter in a saucepan and add 2T flour to make a paste. Add the squash stock and cream and simmer until thickened. Season to taste. Thinly slice the squash and the potatoes on a mandolin. Butter the bottom of an 8”x8” glass baking dish. Start layering the slices beginning with squash then alternating squash and potato to create colorful layers. Pour the liquid over the vegetables, cover with foil and bake for about 40 minutes. Remove foil and bake uncovered another 10-20 minutes. Liquid should bubble and vegetables should be cooked through.
Mix the herbs with the cheese sprinkle on top for the final 5 minutes until the cheese melts.