Roasted Squash with Mint & Roasted Seeds (October)
(sources: http://www.bonappetit.com/recipe/roasted-squash-with-mint-toasted-pumpkin-seeds, http://localfoods.about.com/od/snackstreatsappetizers/qt/How-To-Roast-Squash-Seeds.htm)
2 medium acorn or butternut squash or small sugar pumpkins
Seeds from the squash
Salt & black pepper
¼cup fresh torn mint leaves
- Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds with a large spoon and save. Coat wedges with 3 Tbsp. oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
- Meanwhile, separate seeds from remaining squash bits by swishing in water. Dry seeds and toss with oil, salt and pepper. Spread seeds on a baking sheet. Roast until golden and crispy, about 15 minutes. (Lower temperature to 165° to help minimize damage to healthy oils.)
- Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and roasted seeds.
Fresh Tomato Salsa (September)
4 Ripe Tomatoes, seeds removed, diced (about 2 cups)
1/2 Red Onion, finely diced (about 1/2 cup)
1 Jalapeno Pepper, ribs and seeds removed, finely diced*
2 tsp Garlic, minced
3/4 cup Cilantro Leaves, coarsely chopped
Juice of 1 Lime
Salt and Pepper
*Use a teaspoon to easily remove ribs and seeds.
Combine all ingredients. Let the salsa sit in the fridge for at least an hour. As it sits, the salt will draw out some of the tomato juices and the flavours will marry. If a saucier salsa is desired, pulse the ingredients in a blender or food processor. Add additional jalapeno pepper for a spicier salsa.
Tomato Corn Salad (August)
Prep/Total Time: 30 min.
Yield: 7 Servings
3 large tomatoes, chopped
1 small red onion, halved and thinly sliced
1/3 cup chopped green onions
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 cups fresh corn (about 9 ears of corn)
2 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 tablespoon Dijon mustard
In a large bowl, combine the first eight ingredients. In a large skillet, sauté corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon. Yield: 7 servings.
Buffalo Style Milkweed Pods (August)
1/2 cup almond milk
1/2 cup water
Hot wing sauce of your choice
1 and 1/2 cup bread crumbs
1/4 cup flour
1 tbsp. garlic powder
1 tsp. of each: paprika, oregano, cayenne and turmeric
- Preheat oven to 350°F.
- Mix dry ingredients together. Mix egg, almond milk and water together then blend in dry ingredients. Mix well.
- Dip milkweed pods into batter and place on a baking sheet covered with parchment paper. Place in oven and cook for 15-20 minutes.
- When crisp take out and place in a bowl. Add in your favourite wing sauce (enough to evenly coat) and mix. Place milkweed pods back on the baking sheet and cook for an additional 10 minutes. Enjoy!
Tzatziki Stuffed Cucumbers (August)
Time: 15 minutes prep time, plus 2 to 3 hours wait time
Ingredients (Per cucumber)
1 mini cucumber
3 tablespoons thick yogurt
1 teaspoon fresh dill
1/2 teaspoon fresh mint
1/2 of a small garlic clove
2 teaspoons lemon juice
fresh black pepper to taste
Wash cucumbers, and cut in half lengthwise. Use a grapefruit spoon to scrape out middles, leaving enough of the walls to be sturdy. Finely mince scraped out middles. Mix them with yogurt and a pinch of salt. Put yogurt and cucumber mixture into a coffee filter set in a strainer over the sink, and strain for about an hour. Salt carved-out cucumber halves and set aside. Wash and mince dill and mint, and peel and mince the garlic. Mix these gently into the draining yogurt mixture and let it continue draining. When mixture is quite thick, scrape it into a small bowl. Mix in lemon juice, and adjust salt if necessary. Rinse cucumber halves and pat dry. Store in the fridge until wanted; an hour or 2 will help flavours. Spoon tzatziki mixture evenly into cucumber halves and arrange on serving plate.
Cashew Glazed Vegan Wild Blueberry Muffins (Augsust)
1/4 cup ground flax seeds
1/4 cup wheat bran
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cups organic applesauce
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cups light brown sugar
1/4 cup coconut oil
1/4 cup (non-dairy) milk
1/2 cup organic wild blueberries
Cashew Icing Glaze (Optional)
1 cup raw cashews (soaked in water for 1-2 hours)
2 tablespoons water
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
Preheat oven to 350F. Lightly grease a muffin tin. In a bowl, combine the dry ingredients: flour, flax seeds, wheat bran, baking powder, baking soda, light brown sugar, salt and the cinnamon. In a separate bowl, mix the wet ingredients: applesauce, coconut oil, non-dairy milk. Add the dry ingredients to wet ingredients and stir. Gently fold in your blueberries. Fill the muffin tins to about 3/4 full for large muffins. Slightly less for medium sized muffins. Bake for about 20-25mins. Use a toothpick or a wooden skewer to poke through the center. Muffin is ready if it comes out clean
Soak the cashews in a bowl of water for about 2-3 hours. Drain. Using a high powered blender, blend the cashews on high until creamy and smooth. Add the confectioner’s sugar and the vanilla. Drizzle the icing on the muffins. Keep the leftover icing in an airtight container in the fridge for up to a week or freeze it up to 6 months.
Roasted Pattypans (August)
(source: our market vendor Potoger DuKanada)
This easy recipe for Roasted Pattypan Squash with Shallots and Thyme is a great way to use any type of summer squash.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
½ pound patty pan (or other summer squash), cut into 1-inch chunks
1 shallot, sliced thin
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
Pinch of sea salt
Preheat oven to 400. Toss squash, shallot, thyme, olive oil and salt together in a bowl. Spread onto a sheet pan. Bake 15 minutes, until tender. Serve hot or room temperature. Serves 4.
Note: Patty pans can also be used raw, grilled, steamed or sautéed.
Cherry, Arugula & Quinoa Salad (July)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper, to taste
One handful of cherries, pitted and sliced in half
Goat cheese crumbles (optional)
- Cook the quinoa: measure out one cup of quinoa, pour into a colander, and rinse the quinoa under water for a minute. Pour the rinsed quinoa into a pot and add two cups water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.
- Assemble your salad: whisk together the dressing ingredients and toss with several handfuls of arugula. Add slightly warm quinoa, a good sprinkle of goat cheese (optional), and cherries.
GARLIC SCAPE PESTO (July)
To take advantage of the short window fresh garlic scapes are available, make a pesto and freeze in ice-cube trays before storing in freezer bags. Through out the winter, pop a garlic scape pesto cube into your soups, salad dressings, omelettes, rice, fried potatoes, sandwich spreads, dips, sauces and in your pasta. An ideal opportunity to increase your nutritional intake consuming the healthy, green garlic scape!
1 cup coarsely chopped Ontario garlic scapes (about 10)
½ cup olive oil (or oil of your choice)
½ cup grated parmesan cheese (optional)
½ cup walnuts, pine nuts or sunflower seeds
2 tbsp lemon juice, more if preferred
¼ tsp salt or to taste
More oil, lemon juice or water as needed to puree
Place all ingredients into a food processor and puree (smooth or coarse as desired), adding liquid 1 tbsp at a time to thin to preferred consistency. Scrape into bowl and seal. Will keep for one week refrigerated. Alternate: place garlic scape pesto puree into ice-cube trays and freeze. When frozen, pop into ziplock bags for freezer.