Potato Ham Soup

Servings: 6

Ingredients:

2 tbsp butter

3 cloves garlic, minced

1 white onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

4 white potatoes, chopped to bite sized

½ head of cauliflower, roughly chopped to bite sized pieces

1 ham steak (or about 1 cup ham), chopped

6 cups vegetable stock

¼ cup cream

1 tsp thyme, ground

Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter. Add the onions, carrots, and celery and saute until tender. Add the garlic and stir for 1 minute.

2. Add the vegetable stock, and potatoes to the pot. Cook on low-medium heat for about 10 minutes. Add the cauliflower and ham and continue to cook until cauliflower and potatoes are tender.

3. Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.

4. Serve hot.

Note: you can serve this topped with cheddar cheese, bacon bits, a dollop of sour cream, and sliced green onions for added freshness and flavour!

Leek & Potato Gratin

Ingredients

Filling

2 leeks, washed thoroughly, cut in half, and sliced into half-rounds

2 tablespoons salted butter

1 teaspoon thyme

1 teaspoon paprika

1 tablespoon all-purpose flour

1 head roasted garlic, cloves removed and puréed*

1 cup milk

½ cup Parmesan cheese

4 – 5 potatoes, washed and thinly sliced

¼ cup milk

Breadcrumb Topping

½ cup breadcrumbs

1 tablespoon Parmesan

1 tablespoon salted butter, melted

Instructions

1. Preheat the oven to 400°F.

2. Melt 2 tablespoons of salted butter in a cast iron pan, over medium heat.

3. Add the washed and sliced leeks and cook until softened and just starting to brown.

4. Add the thyme and paprika and stir until leeks are coated. Season with salt and pepper to taste (~1/4 teaspoon of each).

5. Add the pureed roasted garlic and flour and again stir until leeks coated. Roasted garlic may start to stick/burn, so quickly add a bit of milk once leeks are coated. If anything does stick, use a wooden spoon to scrape up any stuck-on bits.

6. Slowly add the rest of the milk, using a spatula to stir and combine. Once all milk has been added, pour in the Parmesan and again mix until evenly combined. The mixture will be very thick. Taste and season with more salt and pepper as required.

7. Turn off the heat and remove ¾ of the leek and sauce mixture from the pan. Place in a small pan for use later on. Spread the remaining ¼ of the sauce evenly across the bottom of the pan.

8. Add a layer of sliced potatoes to the pan, until the bottom is fully covered.

9. Add ¼ of the mixture back to the pan, and spread out until potatoes are as covered as possible.

10. Repeat this process two more times. After the final leek mixture has been added, top the pan with the final ¼ cup of milk.

11. Next, add the breadcrumb mixture to the top of the pan.

12. To make the bread crumb topping melt 1 tablespoon butter in the microwave. Add the breadcrumbs and Parmesan and stir until evenly combined. Season with salt and pepper to taste.

13. Spread the breadcrumb mixture evenly overtop of the cast iron pan.

14. Place the prepared pan into the oven and bake for 40 minutes, until bubbly and potatoes are soft when poked with a fork.

15. Serve as a side with a protein and vegetable of your choice.

*To make roasted garlic, slice the top off of a whole bulb of garlic, and place on a large piece of tinfoil. Drizzle the garlic bulb with canola oil, and then tightly wrap up the foil. Place in the oven and bake at 425°F for ~45 minutes, until garlic cloves are caramelized and soft, and can be easily squeezed out of their papery outer layer.

Recipe developed & photographed by Alex Chesney, RD

New Potato and Spinach Curry with Halloumi

Ingredients

1 head spinach, washed and roughly chopped

1 pint new potatoes, washed and cut so that sizes are all roughly similar

¼ cup minced garlic scapes

2 tablespoons tomato paste

½ teaspoon red chili powder (different than ‘regular’ chili powder – much more spice!)

2 teaspoons coriander

1 teaspoon ground ginger

½ teaspoon garam masala

¼ teaspoon turmeric

2 tablespoons water

½ cup cream

1 block halloumi, sliced

1 tablespoon canola oil

Instructions

1. Begin by prepping all ingredients: wash and chop your veggies, chop the halloumi, and measure out the spices, tomato paste, and cream. Having everything ready to add to the pan as needed will speed up the process!

2. Add canola oil to a large pan and turn on to medium-high heat. Cook until golden brown, then flip and repeat. This should take about 5 minutes per side. Once done, remove from the pan and set aside.

3. While the halloumi cooks, bring a medium pot of water to a boil. Once boiling, add your prepared new potatoes and cook for 15 minutes.

4. While the potatoes cook, add the garlic scapes to the pan you cooked the halloumi in. Stir often and cook over medium heat for 2-3 minutes until fragrant.

5. Next, add spices and tomato paste to the pan. Cook for another minute or so, then add the water.

6. Add the spinach and stir and cook until wilted. Add the cream and stir until combined. Reduce heat to low at this time.

7. By now the new potatoes should be done cooking. Drain the water then add them to the pan with the spinach curry. Stir until potatoes are coated.

8. Finally, add the cooked halloumi slices to the pan as well.

9. Serve with a dollop of yogurt and enjoy!

Recipe developed & photographed by Alex Chesney, RD

Aunt Geri's Quiche

A super quick & easy family recipe, perfect for serving a crowd at brunch. It's so cheesy, and so delicious! Try pairing with a fruit smoothie and a croissant for a delightful well-rounded meal.

Ingredients

1 stalk green garlic, minced

4 eggs, beaten

1/2 bunch Swiss chard, chopped (spinach or Mustard greens would work too!)

1 cup cottage cheese

2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F.

2. Grease a pie dish with cooking spray and set aside.

3. Add all ingredients to a mixing bowl and stir until evenly combined.

4. Transfer egg, cheese, and veggie mixture to the greased pie dish and spread out until evenly distributed.

5. Transfer prepared pie dish to the oven and bake until puffy and browned, around 30 - 40 minutes.

Recipe photographed by Alex Chesney, RD

Vegetable Pesto Gnocchi

Ingredients

2 tbsp olive oil

2 cups broccoli florets

2 cups leeks, sliced

1 pepper, sliced

1 tbsp garlic, minced

2 handfuls fresh spinach

700g gnocchi

2 cups heavy cream

½ cup pesto

1 cup parmesan cheese, shredded

Salt

Pepper

Instructions

1. Follow cooking instructions for gnocchi and set aside

2. If wanting to add a choice of protein such as chicken, shrimp, lentils, etc make now and set aside with gnocchi.

3. In a medium sauce pan add cream and pesto and season with salt and pepper. Bring to a boil. Once boiling bring heat down and simmer for about 10 minutes, occasionally stirring the mixture. During this time the vegetables can be started in the following step.

4. In a medium frying pan add olive oil, then add broccoli and peppers. Sauté on medium-high heat for 3 minutes. Then add chopped leeks and sauté for another 5 minutes.

5. Add garlic to pan and sauté for 1 minute before adding in fresh spinach. Continue stirring mixture around until spinach is cooked.

6. Going back to the sauce, after 10 minutes stir in 1 cup of parmesan and then let simmer another 5 minutes, until sauce begins to thicken. Sauce should be able to coat the back of a spoon when finished.

7. Once sauce is done add to pan with vegetables. At this time also add gnocchi and choice of protein to the pan. Top with a bit of parmesan cheese and serve hot.

Recipe Developed and photographed by Dietetic intern Rae Wilcox.

Stuffed Eggplant Parm

*Serves 4

Ingredients

2 eggplants, washed and stems trimmed

4 cloves garlic, thinly sliced

Olive oil

Salt & pepper to taste

½ onion, diced

2 tomatoes, roughly chopped

2 tablespoons tomato paste

½ cup water

1 teaspoon dried basil

1 teaspoon dried oregano

¼ - ½ teaspoon red pepper flakes

2 teaspoons red wine vinegar

2 tablespoons cream

¼ cup breadcrumbs

8 slices hot Genoa salami

¼ cup Parmesan cheese

1 cup mozzarella cheese

2 cups pasta of choice

Instructions

1. Preheat oven to 425°F.

2. Slice eggplants in half, then carefully score the inside by making long diagonal cuts. Be sure not to cut all the way through the eggplant, though, as we want to keep the skin intact!

3. Insert slices of garlic into the scored eggplant – evenly divide the garlic slices between the four halves.

4. Drizzle each eggplant half with olive oil and then season with salt and pepper.

5. Grease a non-stick baking pan with more olive oil, then place the eggplant halves cut side down onto the pan. Place in the oven and bake for 20 – 25 minutes, until skin is wrinkled and browned, and flesh is soft.

6. While the eggplant bakes, heat an additional tablespoon of olive oil in a large pan. Add one piece of diced onion to the pan to test the heat. Once it starts to sizzle, add the rest!

7. Cook the onion for 2 – 3 minutes, until softened.

8. Add the tomato paste, basil, oregano, and red pepper flakes and stir until they evenly coat the onions. Cook for an additional 2 minutes.

9. Next add the vinegar and cook until evaporated.

10. Next, add the chopped tomatoes and water. Bring to a simmer, then reduce heat and cook until thickened, smashing down the tomatoes every once in a while.

11. Once sauce is thickened, water is evaporated, and tomatoes are thoroughly crushed, add the cream.

12. By this time, the eggplant should be done baking. Remove the baking pan from the oven and scoop out the flesh (and the roasted garlic slices!) and add to the tomato sauce. Mash until evenly combined.

13. Be sure to reserve the eggplant skin and keep it intact after removing the flesh.

14. Place a generous scoop of the tomato and eggplant filling back into each of the eggplant skin. Sprinkle with some of the Parmesan and mozzarella and add 2 slices of salami per half.

15. Add another scoop of tomato filling to each eggplant half, then sprinkle the top with breadcrumbs and the remaining cheese.

16. Place the tray back in the oven for an additional 10 minutes.

17. While the eggplant bakes, cook your pasta following the package instructions.

18. Remove the eggplant from the oven. The cheese should be melted and browned.

19. Serve alongside pasta, and pair with a green salad for a balanced and delicious meal!

Recipe was developed & photographed by Alex Chesney, RD

Vegetable Personal Pizza

Ingredients

1 whole wheat naan bread

1/4 cup pizza sauce

1/3 cup cheese

1/2 cup diced vegetables (we used sweet peppers, zucchini, and garlic scapes for this one!)

6 pepperoni slices (optional)

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Spread the pizza sauce over the naan bread.

3. Add the cheese on top.

4. Place the pepperoni slices and vegetables on the naan bread.

5. Bake at 375°F for 15-20 minutes until the cheese is melted.

6. This recipe makes one serving, but feel free to make several personal pizzas for your whole family!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Cheesy Smashed New Potatoes & Garlic Scapes

Ingredients

12small to medium-sized new potatoes

10 garlic scapes

¼ cup water

2 teaspoons lemon juice

Salt & Pepper

½ cup cheese of choice

½ cup Greek yogurt

1 teaspoon hot sauce

Instructions

1. Place new potatoes in a pot and cover with water. Bring to a boil, then cook for8-10minutes, until they form small splits and are fork tender.

2. While they boil, preheat the oven to 425°F and make the garlic scape topping.

3. To make the scape topping, roughly chop the garlic scapes. Add to a blender along with ¼ cup water, lemon juice, salt and pepper. Blend until a rough, thick sauce forms.

4. Transfer boiled potatoes to a baking sheet lined with parchment and smash down using a flat-bottomed cup.

5. Top each potato with a dab of butter. Olive oil could work too! Next, top each potato with a teaspoon of the garlic scape sauce.

6. Finally, sprinkle the shredded cheese over top of the potatoes.

7. Place the prepared potatoes into the oven and bake for 12 minutes, until the cheese is melted and golden brown.

8. While they bake, whisk together the hot sauce & Greek yogurt. Serve the smashed potatoes with your yogurt dip and enjoy!

Note: there will be leftover garlic scape sauce. Save this and use it for mixing into pasta or scrambled eggs or topping your burgers, sandwiches, or wraps.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Spring Sheet Pan

Ingredients

1 bunch asparagus, washed and trimmed

3 stalks green garlic, washed, ends trimmed, and diced

1 shallot, thinly sliced

¼ cup sliced sun-dried tomatoes

Salt and pepper, to taste

¼ teaspoon red pepper flakes (optional)

2 tablespoons oil (canola, oil from sun-dried tomatoes, or olive oil)

4 pre-cooked sausages, sliced (or another protein of choice: beans or cubed tofu could work too!)

2 cups pasta of choice, cooked according to package instructions (could also serve with roasted potatoes, rice, or crusty bread)

2 tablespoons salted butter

¼ cup Parmesan cheese

Balsamic glaze, for serving

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. Fill a large pot with water and salt generously. Place over medium-heat, and slowly bring to a boil.

3. Add prepared asparagus, green garlic, shallot, and sun-dried tomatoes to the baking sheet.

4. Drizzle oil over top, and season with salt, pepper, and red pepper flakes (if using).

5. Add sliced sausages to the baking sheet as well, mixing evenly with the vegetables.

6. Place the baking sheet in the pre-heated oven and bake for 20 minutes.

7. While the veggies and sausages bake, prepare the pasta. About halfway through the baking time, add the pasta and bake according to the package directions.

8. Once finished, drain the pasta, and add the butter. Stir until melted, then add the Parmesan cheese.

9. Remove the sheet pan from the oven and serve roasted vegetables and sausage on top of a bed of pasta. Drizzle with balsamic glaze and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Asparagus & Green Garlic Ricotta Pasta

Ingredients

1 lb asparagus, washed and snapped

1 tablespoon olive oil

Spices of choice: garlic powder & paprika

4 stalks green garlic, greens trimmed slightly, diced

2 cups mushrooms, sliced

1 tablespoon butter

½teaspoon red pepper flakes

1 tablespoon balsamic vinegar

2 cups pasta of choice (I used whole wheat rotini)

1 cup ricotta

¼ cup milk

¼ cup parmesan cheese

Salt & Pepper to taste

1 cup cooked & shredded chicken (optional or use protein of choice!)

Instructions

1. Preheat oven to 375°.

2. Toss asparagus in oil, then season generously with spices of choice. I went with salt, pepper, paprika, and garlic powder.

3. Arrange on a baking sheet lined with parchment paper. When the oven is preheated, transfer the asparagus to the oven and set a timer for 20 minutes.

4. Next, put a large pot of salted water on the stove and bring to a boil.

5. While the asparagus bakes, melt the butter in a large saucepan. Add the garlic and mushrooms and cook until mushrooms are softened and browned, and moisture is evaporated. Try to keep the mushrooms spread out and avoid over-stirring. Season with salt and pepper and add the red pepper flakes.

6. Once the mushrooms are browned, add the balsamic vinegar. Cook until evaporated. Reduce heat to low and keep warm.

7. By now the water should be boiling. Transfer your pasta to the water and cook according to package instructions.

8. Now, make your sauce! Whisk together ricotta, milk, and parmesan cheese in a small saucepan until steaming, but don’t bring to a boil. Season with salt and pepper.

9. Once pasta is cooked, drain and pour in the sauce, stirring until coated.

10. Top with roasted asparagus and shredded chicken (and a little more parmesan for good measure) and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Sauteed Shrimp with Green Garlic

Ingredients

1 lb. raw shrimp, peeled

3-4 stalks green garlic, minced

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon sea salt

Instructions

1. Combine the shrimp with garlic, oil, and spices. Let sit for 10 minutes or so.

2. Heat an additional dollop of olive oil in a pan over medium heat.

3. Add the seasoned shrimp (be sure to scrape in all the bits of garlic) and cook, stirring frequently, for 10-15 minutes.

4. The green garlic will soften and caramelize (that’s when you know it’s ready!).

5. Serve with noodles of your choice, and a side of asparagus. Voila!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Stuffed Spaghetti Squash

*Serves 2

Ingredients

1 spaghetti squash

1 tablespoon cooking oil

1 small onion, diced

1 bell pepper, diced

2 sausages, cooked & diced or crumbled

2 cloves garlic, minced

2 tomatoes, diced

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

2 stalks kale, leaves removed from the stem and chopped

3 stalks fresh thyme, leaves removed from stem

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1 cup ricotta

½ cup milk

1 ½ cups shredded mozzarella

Salt & pepper to taste

Instructions

1. Preheat the oven to 425°F.

2. Pierce the spaghetti squash all over, then microwave for 4 minutes. Flip, and microwave for another 4 minutes.

3. Cut the spaghetti squash in half, then scrape out the seeds.

4. Season the inside of the squash with salt & pepper, then set aside.

5. Heat the oil over medium heat in a shallow saucepan. Add 1 piece of diced onion to the pan – when it starts to sizzle you know the pan is hot enough! Add the rest of the onion, and cook for 3-4 minutes, until softened.

6. Next add the bell pepper, and cook for another 2-3 minutes.

7. Add the sausage and garlic, and cook until garlic is fragrant.

8. Add the tomatoes, tomato paste, and balsamic vinegar and cook for 10 minutes or so, until the tomatoes are softened and the mixture forms a thick sauce.

9. Add the kale, thyme, oregano, and red pepper flakes, as well as a sprinkle of salt and pepper. Cook and stir until kale is wilted and softened, about 5 minutes or so.

10. Remove the sauce from heat and set aside.

11. Next, whisk together the ricotta and milk, and about a ¼ cup of mozzarella cheese. Season with salt and pepper.

12. Now it’s time to assemble the stuffed squash!

13. Sprinkle another ¼ cup mozzarella cheese in the bottom of the prepared spaghetti squash halves.

14. Next, fill each half of the squash with tomato sauce, followed by half of the ricotta mixture.

15. Reserve the remaining cheese for later.

16. Loosely cover the stuffed spaghetti squash with foil (be sure the foil is not touching the mixture inside!), then transfer to the oven.

17. Bake for 45 minutes, then remove the foil, top with remaining cheese, and return to the oven for another 15 minutes.

18. At this point, you should be able to scrape out the squash, along with the filling, mix together, and enjoy!

Recipe created & photographed by on-farm Registered Dietitian Alex Chesney

Sweet Potato, Kale, and Red Lentil Curry

*Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

2 medium (or 1 large) sweet potato, cubed

1 carrot, diced

1 pepper, diced

1 onion, diced

2 cloves garlic, minced

Salt

Pepper

1 teaspoon curry powder

½ teaspoon turmeric

½ teaspoon red pepper flakes (optional)

1-2 tablespoons Thai red curry paste, depending on spice tolerance

1 can coconut milk

1 cup low-sodium vegetable stock

1/2 cup red lentils

2 stalks kale, finely chopped

Instructions:

1. Mise en place: chop all of your veggies and measure out all of your spices. That way they will be right ready to go when you need them!

2. Add oil to a shallow saucepan and heat over medium heat. To track the temperature, add 1 small piece of diced onion. When it starts to sizzle, you’re ready to go!

3. Add the onion and cook for 2-3 minutes, stirring frequently. Onion should be softened and fragrant.

4. Add the diced bell pepper & minced garlic. Cook for an additional 2-3 minutes, continuing to stir often.

5. Add spices and curry paste and stir until the veggies are evenly coated.

6. Next, add the coconut milk, stirring until smooth and mixed in with the veggies and spices. The mixture should be a nice rich orange colour.

7. Add the vegetable stock and stir again.

8. Finally, add the sweet potato. Stir, then cover and cook for 15 minutes over medium-low heat.

9. Remove the lid, stir, and add the red lentils. Stir again, then cover and cook 20 minutes. Stir every 5 minutes of so.

10. During the final 5 minutes, add kale. Continue to cook, stirring continuously, until the kale is wilted and coated in the sauce. The mixture should be thick and very fragrant.

11. Serve alongside rice or naan bread – something to soak up the saucy goodness. Enjoy!

Recipe created & photographed by Alex Chesney, RD

Creamy One-Pot Pasta with Butternut Squash, Kale & White Beans

I came across this recipe yesterday and was immediately intrigued for a few reasons:

• It used a bunch of produce we have on our farm right now (butternut squash, kale, & garlic)

• It was vegetarian (perfect for that meatless Monday trend)

• It was a creamy pasta dish (because, duh, what better comfort food is there?!)

• AND it was still high in protein and all-around pretty balanced

I was hooked! I had most the ingredients on hand, so I went for it… The verdict? I’m so glad I did! I’ve had some not so great experiences with one-pot pastas in the past, leaving me with a runny mixture of seemingly random ingredients, but this one turned out perfectly. The original recipe called for fresh basil and pumpkin seeds, which I didn’t have on hand at the time, so I made a few tweaks to fit my pantry. It was quick, easy, and pretty darn tasty. Give it a try and let me know what you think!

*Serves: 6

Prep Time: 15 minutes

Cooking Time: 8 -- 13 minutes

Ingredients

2 teaspoons dried basil

½ teaspoon red pepper flakes

1 small lemon

3 tablespoons olive oil, divided

6 cloves garlic

1 (15-ounce) can white kidney beans

12 ounces dried spaghetti

1 cup butternut squash purée (can sub sweet potato or pumpkin purée)

2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

4 1/2 cups water

1/2 cup plain Greek yogurt

3 cups loosely-packed kale

¼ cup parmesan cheese, shredded

½ cup mozzarella cheese, shredded

Instructions

1. Finely grate the zest of ½ a small lemon. Combine with the dried basil and red pepper flakes, then whisk in 1 tablespoon of the olive oil. Season with salt and pepper to taste, stir to combine; set aside. Halve the lemon and set aside.

2. Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can white kidney beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces spaghetti, 1 cup canned butternut squash purée, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

3. Add 4 ½ cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.

4. Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the shredded mozzarella, the herbed oil mixture, and the juice from ½ the lemon. Stir with tongs, and taste, adding more lemon juice and salt as needed. Divide the pasta between 6 bowls and garnish each bowl with the shredded Parmesan cheese, and more black pepper.

Recipe Note:

To reheat leftovers, warm in a skillet with a splash of water, tossing until the sauce loosens up and is creamy. Season with salt, to taste, and a squeeze of lemon juice.

Recipe slightly modified from: https://www.thekitchn.com/one-pot-pasta-recipes-261459

Smashed New Potato Salad with Dijon Vinaigrette

This week we are excited to share a delicious-looking recipe with you courtesy of our friends over at The Grateful Plate! These ladies are big supporters of our Farm Market & Pick-Your-Own Patch, and were generous enough to create a recipe using goodies found in our patch! We think this potato salad would be the perfect addition to your long weekend. You can pick just about all of the ingredients yourself from our veggie patch, or grab them pre-picked from our farm market if you’re running short on time. Either way, give it a shot, and let us know what you think!

*Serves 4-6

A big and bright salad that incorporates farm fresh radishes, peas and new potatoes.  It tastes amazing when served while the potatoes are still warm.  Serve with a side of protein of choice for an easy summer meal!

Ingredients

Salad mix:

2 pounds new potatoes, washed, either small ones or larger ones cut to equal pieces

2 tbsp olive oil

2 tsp minced garlic

1/2 tsp salt

1/4 tsp pepper

6 cups mixed spring greens, washed

4 radishes, thinly sliced

1/4 cup fresh shelled peas

1/2 small red onion, sliced

4 eggs, hard boiled and peeled

1 green onion top, thinly sliced

Dressing:

1/2 cup olive oil

1/3 cup apple cider vinegar

2 tbsp Dijon Mustard

1 tsp minced garlic

salt and pepper

Instructions

1. Preheat oven to 400 degrees and line a sheet pan with parchment; set aside.

2. Add all of the dressing ingredients to a small jar and shake well; set aside.

3. In a large bowl mix the potatoes with the olive oil, garlic, salt and pepper.  Place on the sheet pan and bake for 30 minutes, until potatoes are tender and crispy brown.  Remove from the oven and use the bottom of a mug to gently smash the potato pieces.  They should still remain intact, just smushed! Set aside while you prepare the rest of the salad.

4. On a large platter layer the salad ingredients: start with the greens on the bottom and scatter the sliced radishes, peas and onion on top.  Cut the eggs in half and place on the salad.   Tuck in the bits on warm golden potatoes and finish with a sprinkle of green onion.

5. Serve immediately with the dressing.

Renee Mackey-Burson

The Grateful Plate

www.thegratefulplate.ca

Instagram - @the.grateful.plate

Facebook - @thegratefulplate.ca

Buffalo Chickpea Stuffed Zucchini

When I’m working away on a hot summers’ day, I like to daydream about what I’m going to eat for dinner. And when I’ve worked outside on the farm for 12 hours, I want something that’s filling, satisfying, and delicious. One favourite that checks off all these boxes is chicken wings & a beer. Seriously, it’s true! It’s the perfect patio meal. But sadly, wings are not something I typically whip up at home on a regular night. So I set out to recreate the experience with an easier, plant-based alternative. And here’s what I came up with!

Crispy chickpeas smothered in Buffalo sauce, stuffed into zucchini, and drenched with homemade ranch sauce. And I gotta say, it was pretty great! I felt full & satisfied after eating (thanks to the fibre offered up by both the chickpeas & zucchini and the plant-based protein from those chickpeas!), and I loved the heat from the Buffalo sauce, paired with the cooling & refreshing homemade Ranch dressing.  

Overall, this recipe is pretty darn delicious, if I do say so myself! It’s got a nice kick to it, it’s filling, and it’s easy. What more could we want? Give it a try and let me know what you think! Zucchini & green garlic are available now from our farm, and you’ll be able to pick your own dill & green onions at our farm market veggie patch within the next week. Stay tuned!

Ingredients

Stuffed Zucchini

4 large Thames River Melons zucchini, halved with seeds removed

1 can chickpeas, rinsed

2 heads Thames River Melons green garlic, minced

1 tablespoon canola oil

Buffalo Sauce

2/3 cups Frank’s Red Hot sauce

1/4 cup butter

1 tablespoon vinegar

¼ teaspoon Worcestershire sauce

Dash of cayenne

Dash of garlic powder

Homemade Ranch Dressing

½ cup Greek yogurt

¼ cup mayonnaise

1 head/sprig of Thames River Melons fresh dill, minced

3 Thames River Melons green onions, diced

2 tablespoons milk

1 teaspoon lemon juice

Bread Crumb Topping

1 cup whole wheat breadcrumbs

1 teaspoon mixed dried herbs (basil & oregano work well!)

Instructions

1. Begin by preparing the buffalo sauce: combine the Frank’s, butter, vinegar, Worcestershire, cayenne, and garlic powder in a small pot and place over medium-low heat. Stir occasionally.

2. While the sauce is cooking, prepare the zucchini for stuffing. Slice them in half lengthwise and use a spoon to scrape out the pulp/seeds from the middle, creating a hollowed out centre. You can either compost this pulp, or reserve for use in a soup, pasta sauce, or stew. Pop it in the freezer if you think you’ll use it later!

3. By now, the Buffalo sauce should be ready. Once the butter is melted and the mixture is bubbling, remove from heat. Set aside for later.

4. At this point, fire up the grill to preheat. You’ll want it on medium-high heat, somewhere between 350 and 400⁰F.

5. Next, prepare the chickpea filling. Mince the green garlic (be sure to remove the papery skin from the outside and hard neck from inside the middle). Place the canola oil in a large pan, on medium heat. Add the garlic and cook until fragrant: 1-2 minutes. Next, add the chickpeas and cook for another 5 minutes or so, until they start to dry out and crisp up. At this point, add 2/3 of the Buffalo sauce to the pan. Reserve the remaining sauce for later. Cook the chickpeas in the sauce for another 2-3 minutes. Next, gently mash the mixture. Remove from heat and set aside.

6. Prepare the breadcrumb topping: combine the remaining buffalo sauce with the breadcrumbs and mix until thoroughly combined.

7. Now it’s time to assemble the stuffed zucchini! Scoop the buffalo chickpea mixture into the hollowed-out zucchini halves. Be sure to divide the mixture evenly. Top each stuffed zucchini with a sprinkling of the bread crumb topping.

8. Take the prepared stuffed zucchini out to the grill. Line it with a piece of greased aluminum foil, and then transfer the zucchini to it. Cook for 20-30 minutes, until the zucchini is softened.

9. While the zucchini cooks, prepare the homemade Ranch dressing: combine the yogurt, mayonnaise, dill, green onion, milk, and lemon juice.

10. Once the stuffed zucchini is ready, serve with a drizzle of sauce.

11. That’s it – enjoy!

Grilled Green Garlic

Green garlic is baby garlic, and it’s more tender & sweet than its fully grown counterpart. It can also be enjoyed in some unique ways! Grilled, for example. Check out our quick tutorial below to see how you too can enjoy this delicious snack. Keep an eye out, green garlic will be heading to a farmers’ market near you within the next couple of weeks!

Instructions

1. Preheat grill to medium-high heat

2. Toss green garlic in oil of choice (I used canola!), then sprinkle on salt, and pepper

3. Place prepared garlic on a piece of greased tin foil 

4. Transfer the garlic to the grill, and cook with lid closed for 5 - 7 minutes

5. Open lid, turn garlic, then close lid again and cook for another 5-7 minutes

6. Garlic is ready to eat when it is fragrant, softened, and caramelized

7. Enjoy as an appetizer, or alongside grilled veggies & sausages! 

Late Summer Chowder

Cooler weather is approaching, the official start of autumn is around the corner, and soup season has arrived! I’m looking forward to being able to comfortably use the stove and oven again and put them to work cooking up the tasty fall recipes I have in mind. To start us off we’ve got a hearty, delicious, and easy chowder. Flavour is built by cooking the vegetables in stages, and coating them with a lovely combination of spices. A low-sodium vegetable broth and just a dash of salt at the end will ensure a hearty-healthy final bowl, and all the wonderful vegetables featured make for a soup that is satisfying and filling. Take advantage of these still-in-season vegetables combined with comfortable cooking temperatures and try this recipe today. Let me know what you think!

Ingredients

1 tablespoon oil

1 red onion, diced

3 cloves garlic, minced

1 small jalapeno, diced (more or less, depending on spice tolerance!)

2 bell peppers, diced

2 cobs sweetcorn, cooked & removed from the cob

1 zucchini, diced

5 small red potatoes, cubed

1 teaspoon paprika, oregano, and parsley (each)

½ teaspoon thyme

2 tablespoons flour

3 cups low-sodium vegetable broth

1 cup milk

Salt & pepper, to taste

Instructions

1. Heat oil in pan over medium-high heat until hot. A handy trick to test the readiness of the pan is to toss in a small piece of diced onion along with the oil. When it starts to sizzle you know you’ve reached the right temperature!

2. Once hot, add all the onion to the pan. Cook for 5 minutes until translucent and softened.

3. Add the garlic and peppers and cook for another 5 minutes, stirring frequently.

4. Add the corn, zucchini, spices, and flour. Mix until vegetables are evenly coated with the spices & flour.

5. Next, slowly add the vegetable broth, stirring constantly.

6. Once all the broth has been mixed in, add the potatoes. Lower the heat slightly and bring the mixture to a simmer. Cook for 15-20 minutes, until potatoes are softened.

7. Add the milk and stir until hot.

8. Season with salt and pepper, to taste.

9. Enjoy!

Recipe created by Alex Chesney, RD

Asparagus & Green Garlic Flatbread

This flatbread recipe may look a bit lengthy, but it's oh-so-easy & delicious. If you're running short on time, feel free to use a store bought dough. The toppings are really flexible as well! Try swapping out the veggies for whatever you have on hand, or add some leftover roasted chicken or even a sunny-side-up egg for a boost of protein.

Ingredients
1 1/3 cups all purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
2 tbsp oil (canola, olive, or something similar)

Toppings
½ lb asparagus
3 stalks green garlic
2 tbsp oil
Salt and Pepper to taste
¼ cup softened goat cheese
Parmesan cheese to taste
Red pepper flakes (optional, if you want some heat!)

Instructions:

1. Preheat the oven to 400ºF. In a medium bowl, mix together the flour, baking powder and salt. Slowly stir in milk and oil until a soft dough is formed. Once mixed, knead dough together approximately 10 times. Shape dough into a ball and let rest while toppings are prepped.

2. Wash and trim the asparagus. Next, wash and trim green garlic (remove long green leaves and roots), then slice the remaining white portion of the garlic in half, lengthwise. Place prepped asparagus and green garlic in a 9x13 baking dish. Pour oil over the vegetables and rub until completely covered. Season with a sprinkle of salt and pepper and, if desired, the red pepper flakes.

3. Next, flatten the dough onto a baking sheet lined with parchment paper. Stretch dough into desired shape (round, rectangular, abstract – it’s up to you!), about ¼ inch thick. Poke holes in the dough.

4. Place both the prepped vegetables and the dough into the oven. This will allow the veggies to gently roast, and the dough to pre-bake a little before adding the toppings.

5. After 10 minutes, remove the veggies and the dough from the oven.

6. Carefully spread the goat cheese evenly across the dough using a spoon or rubber spatula. Arrange the roasted veggies on top of the goat cheese and finish by sprinkling with parmesan cheese.

7. Return the flatbread to the oven for an additional 10 minutes, until the parmesan cheese is melted.

8. Remove from the oven, transfer to a cutting board, and slice for serving. Enjoy!

Recipe created by Alex Chesney, RD