Looking for some Easter recipe ideas? We’ve pulled a few of our favourites from the past for you to check out!
Cooking with Carrot Tops
Following a trip to the farm for hand-picking carrots, we often overlook one valuable resource right in our kitchen – the carrot tops. These vibrant greens, often discarded, hold the potential to transform into delicious dishes. From soups to pesto to sauteed greens, using carrot tops not only contribute to flavour, nutrition, and creativity but also aligns with minimizing food waste.
Here are three simple carrot top recipes to try:
1. Carrot Top Soup
Ingredients
- 1 bunch of carrots with leaves (carrots coined)
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 4 stalks of celery (sliced)
- 1 tablespoon of garlic (minced)
- 2 dried bay leaves
- 8 cups vegetable stock
- 1 15 ounce can of six bean medley (drained and rinsed)
- Salt and pepper to taste
Instructions
- Cut the carrot root from the stems of the carrots. Wash the root and slice into coins. Cut the carrot greens from the stem and place into a colander or bowl to wash away excess dirt. Set aside to dry (approx. 20 minutes). Once dry, remove remaining hard stems from the carrot leaves.
- Heat olive oil in a large soup pot over medium heat. Add diced onion, celery slices and coined carrots to the pot and cook for approx. 10 minutes (until vegetables begin to soften). Add minced garlic and cook until fragrant and browned, approx. 2 additional minutes.
- Add vegetable broth, six bean medley, and bay leaves to the pot and increase the heat to high. Bring to a boil and then reduce heat to simmer and cook for 35 minutes. Add. salt and pepper to taste.
- After the soup has simmered for 30 minutes, remove from the heat, and stir in carrot greens. Add a dollop of carrot top pesto, if desired.
1. Carrot Top Pesto
Ingredients
- 1 cup carrot leaves
- 1 cup of spinach
- ¼ cup roasted cashews
- 1 tablespoon garlic
- ½ cup olive oil
- ¼ cup grated parmesan
- Salt & pepper to taste
Instructions
- Pulse the carrot tops and spinach leaves, cashews, and garlic in a food processor until coarsely ground. Slowly drizzle in the oil, and process until blended. Add the Parmesan and some salt & pepper, and pulse until combined.
1. Sauteed Carrot Tops
Ingredients
- 4 cups of carrot tops
- 4 tablespoons garlic (minced)
- 3 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Heat olive oil in a medium pan over medium heat. Add garlic and cook for approx. 1-2 minutes, until browned and fragrant. Add the carrot tops and stir continuously until they are covered in oil and have completely wilted, approx. 2-3 minutes. Add salt & pepper to taste.
Tips for using carrot tops effectively
- Wash carrot tops thoroughly before using to remove any dirt or debris
- Store them separately from the carrots in a plastic bag wrapped in a damp paper towel to maintain freshness
- Mix carrot tops with other herbs like parsley or cilantro to create unique flavour profiles
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:
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.
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.
Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.
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!
Root Vegetable Sheet Pan Dinner
Sheet pan dinners are super easy and filling! You can omit the protein and use this as a side dish as well. Use any vegetables that you like and that you have on hand. This is a great way to use up those veggies that aren’t looking so fresh, but because we are roasting them, they are perfect for the job!
Ingredients: recommendations only
2 medium carrots, cut into wedges
1/2 onion (red/yellow/white, whatever you have!)
1 parsnip
½ beet, chopped (will change the colour of other vegetables on the pan)
5 mushrooms, cut into quarters
1 head of broccoli
2-3 potatoes (white, red, sweet, whatever you want!)
5-6 Brussels sprouts, halved
5 turkey sausages (if using as a meal)
2-3 generous tablespoons of olive oil or another
1 tsp garlic powder
1 tsp onion powder
½ tsp Italian seasoning
Instructions:
Preheat the oven to 375°F.
Cut up all vegetables and slice turkey sausages. Lay out on a roasting pan.
Cover in oil, and seasonings.
Bake for about 40 minutes, or until potatoes are soft.
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
Follow cooking instructions for gnocchi and set aside
If wanting to add a choice of protein such as chicken, shrimp, lentils, etc make now and set aside with gnocchi.
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.
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.
Add garlic to pan and sauté for 1 minute before adding in fresh spinach. Continue stirring mixture around until spinach is cooked.
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.
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.
Cheesy Orzo with Roasted Broccoli
Ingredients
1 head broccoli, cut into florets
2 tablespoons canola oil, divided in half
Salt
Pepper
Red pepper flakes, to taste
1 small onion, diced
4 garlic cloves, minced
1 cup orzo
2 cups vegetable broth
1 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
1 ½ cups diced protein of choice (we used ham, but roasted chicken or pinto beans would work well also)
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for now.
Chop head of broccoli into florets.
Toss broccoli florets with 1 tablespoon of the canola oil and season with salt and pepper.
Spread the broccoli out evenly on the prepared baking sheet.
Transfer the broccoli to the oven and roast for 30 minutes.
Meanwhile, heat canola oil over medium heat in a deep frying pan or shallow pot.
Add one piece of onion to the oil. When it starts to sizzle, add the rest of the onion and cook for 2-3 minutes, stirring frequently, until onion is softened.
Next add the minced garlic, and cook for an additional minute, until fragrant.
Now add the orzo, and cook for 2 – 3 minutes, until lightly browned and toasted.
Season with salt and pepper.
Add the vegetable broth and stir thoroughly.
Bring the mixture to a boil, then reduce heat to maintain a simmer and cover.
Cook the orzo mixture for 10 minutes, until broth is absorbed, and mixture is thickened.
While the orzo cooks, prepare your protein. We recommend lightly pan-frying to reheat and give some crisp.
Once the orzo has cooked for 10 minutes, remove from heat, and add shredded cheese and cream cheese and stir to combine, until melted.
Serve cheesy orzo topped with broccoli and protein and enjoy!
Twice-Baked Sweet Potatoes
Ingredients
4 small-medium sweet potatoes
1 tablespoon canola oil
2 cups kale or spinach, roughly chopped
1 small onion, diced
4 cloves garlic, minced
1 tablespoon balsamic vinegar
Salt
Pepper
¼ teaspoon red pepper flakes
¼ teaspoon cayenne pepper (optional, omit if you don’t like spice)
¼ teaspoon paprika
¼ cup cream cheese, softened
1 cup mozzarella cheese, grated + 2 additional tablespoons
1 cup protein of choice (we used a mix of shredded chicken & bacon!)
2 tablespoons Parmesan, grated
Instructions
Preheat the oven to 425°F.
Poke holes in the sweet potatoes (using a knife or fork), then lay on a baking sheet lined with parchment paper or aluminum foil.
Transfer to the oven and roast until potatoes are soft, around 40 minutes.
Remove sweet potatoes from the oven and allow to cool slightly, for 10 minute or so.
While the potatoes cool, add canola oil to a pan over medium heat.
Add one piece of diced onion to the pan, and when it starts to sizzle you know the pan is hot enough!
Add the remaining onion and saute for 2-3 minutes, until softened slightly.
Add the kale, garlic, and balsamic vinegar, and cook for an additional 5 minutes or so, until kale is wilted and softened, vinegar is evaporated, and garlic is nice & fragrant. Season the mixture with salt and pepper.
By now the potatoes should be cool enough to touch.
Slice each potato in half, being careful to keep the skin intact.
Carefully scoop the potato out of the skin, and place in a large mixing bowl.
Reserve the potato skins and leave them on the baking tray.
Mash the sweet potato thoroughly, until smooth with just a few lumps here and there. If you prefer a very smooth texture you can blend with a hand mixer.
At this point you can remove about ½ cup of the potato and reserve for another use. I like to save for making soup or homemade dog treats! If you don’t remove some potato the recipe will still work, but you will likely have very full potatoes 😊
Add the cream cheese, and 1 cup of the shredded mozzarella to the sweet potato. Mix to combine, until cheeses are melted and evenly combined.
Add the kale mixture and protein and again mix to combine.
Season with salt and pepper and give the filling a final mix together.
Next transfer the sweet potato filling back into the potato skins, about 1 cup per potato.
Top each potato with a sprinkling of the remaining mozzarella and the Parmesan cheese.
Transfer the stuffed potatoes back to the oven and bake for an additional 10-15 minutes, until the cheese is melted and browned.
If you find the cheese isn’t browning quickly enough, throw the broiler on for a minute or so at the end!
Recipe developed and photographed by Alex Chesney, RD
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
Preheat oven to 425°F.
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!
Insert slices of garlic into the scored eggplant – evenly divide the garlic slices between the four halves.
Drizzle each eggplant half with olive oil and then season with salt and pepper.
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.
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!
Cook the onion for 2 – 3 minutes, until softened.
Add the tomato paste, basil, oregano, and red pepper flakes and stir until they evenly coat the onions. Cook for an additional 2 minutes.
Next add the vinegar and cook until evaporated.
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.
Once sauce is thickened, water is evaporated, and tomatoes are thoroughly crushed, add the cream.
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.
Be sure to reserve the eggplant skin and keep it intact after removing the flesh.
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.
Add another scoop of tomato filling to each eggplant half, then sprinkle the top with breadcrumbs and the remaining cheese.
Place the tray back in the oven for an additional 10 minutes.
While the eggplant bakes, cook your pasta following the package instructions.
Remove the eggplant from the oven. The cheese should be melted and browned.
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
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Spread the pizza sauce over the naan bread.
Add the cheese on top.
Place the pepperoni slices and vegetables on the naan bread.
Bake at 375°F for 15-20 minutes until the cheese is melted.
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.
Muskmelon Strawberry Feta Salad
Ingredients
1 muskmelon, chopped
1 cup strawberries, chopped
1/2 cucumber or bell pepper, chopped
1/4 cup crumbled feta cheese
1/4 cup raw almonds
1 tablespoon canola oil
1/2 teaspoon red wine vinegar
1/2 teaspoon ground pepper
Instructions
Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.
For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.
Pour the dressing onto the salad and mix.
This recipe is best consumed right away. Enjoy!
This recipe was developed and photographed by dietetic internship student Amy Campbell.
PYO Fruit & Vegetable Patch Experience
Are you looking for a family-friendly outdoor activity this summer? We have just the thing for you! This August we are hosting a pick-your-own fruit & vegetable experience where you will learn about the farm, agriculture, and food production first-hand by picking your very own fruits and vegetables. With the items you pick, you will then be making a delicious recipe right here on the farm, while also learning about the nutrients in the ingredients you picked!
This event will be one hour long, and when you are finished you can eat and take any leftovers home with you to share with your family. We will be hosting sessions throughout August:
This fun and educational activity is $15 per person. To choose an available time and pre-pay click here. See you soon!
Vegetable Fritters
Ingredients
1 1/2 pounds vegetable(s) of choice
1 large egg
1/2 cup grated or crumbled cheese
1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)
1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices
1 clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive or vegetable oil
Dipping sauce (optional)
Instructions
Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.
In a large bowl, whisk the egg thoroughly.
Squeeze handfuls of wet vegetables, like grated zucchini, to remove excess liquid before adding them to the bowl with the egg.
Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.Use a spatula to mix everything together so that it's evenly combined.
Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.
Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or non-stick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.
Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.
Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.
Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.
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
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Fill a large pot with water and salt generously. Place over medium-heat, and slowly bring to a boil.
Add prepared asparagus, green garlic, shallot, and sun-dried tomatoes to the baking sheet.
Drizzle oil over top, and season with salt, pepper, and red pepper flakes (if using).
Add sliced sausages to the baking sheet as well, mixing evenly with the vegetables.
Place the baking sheet in the pre-heated oven and bake for 20 minutes.
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.
Once finished, drain the pasta, and add the butter. Stir until melted, then add the Parmesan cheese.
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
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
Combine the shrimp with garlic, oil, and spices. Let sit for 10 minutes or so.
Heat an additional dollop of olive oil in a pan over medium heat.
Add the seasoned shrimp (be sure to scrape in all the bits of garlic) and cook, stirring frequently, for 10-15 minutes.
The green garlic will soften and caramelize (that’s when you know it’s ready!).
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
Preheat the oven to 425°F.
Pierce the spaghetti squash all over, then microwave for 4 minutes. Flip, and microwave for another 4 minutes.
Cut the spaghetti squash in half, then scrape out the seeds.
Season the inside of the squash with salt & pepper, then set aside.
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.
Next add the bell pepper, and cook for another 2-3 minutes.
Add the sausage and garlic, and cook until garlic is fragrant.
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.
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.
Remove the sauce from heat and set aside.
Next, whisk together the ricotta and milk, and about a ¼ cup of mozzarella cheese. Season with salt and pepper.
Now it’s time to assemble the stuffed squash!
Sprinkle another ¼ cup mozzarella cheese in the bottom of the prepared spaghetti squash halves.
Next, fill each half of the squash with tomato sauce, followed by half of the ricotta mixture.
Reserve the remaining cheese for later.
Loosely cover the stuffed spaghetti squash with foil (be sure the foil is not touching the mixture inside!), then transfer to the oven.
Bake for 45 minutes, then remove the foil, top with remaining cheese, and return to the oven for another 15 minutes.
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
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
Preheat oven to 400 degrees and line a sheet pan with parchment; set aside.
Add all of the dressing ingredients to a small jar and shake well; set aside.
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.
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.
Serve immediately with the dressing.
Renee Mackey-Burson
The Grateful Plate
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
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.
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!
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.
At this point, fire up the grill to preheat. You’ll want it on medium-high heat, somewhere between 350 and 400⁰F.
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.
Prepare the breadcrumb topping: combine the remaining buffalo sauce with the breadcrumbs and mix until thoroughly combined.
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.
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.
While the zucchini cooks, prepare the homemade Ranch dressing: combine the yogurt, mayonnaise, dill, green onion, milk, and lemon juice.
Once the stuffed zucchini is ready, serve with a drizzle of sauce.
That’s it – enjoy!