Category: Food & Farms

  • Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream

    Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream

    Wild Blueberry and Saskatoon Berry Honeycomb Tarts with Chamomile Mascarpone Cream

    Lush wild blueberries and sweet Saskatoon berries, rich in brain-boosting anthocyanins, are folded into golden honeycomb tarts and finished with a velvety chamomile-infused mascarpone cream for the ultimate healing indulgence.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ½ cup wild blueberries
    • ½ cup Saskatoon berries
    • 1 tablespoon raw honey
    • 1 teaspoon lemon juice
    • 1 teaspoon chia seeds
    • ½ cup mascarpone cheese
    • 1 teaspoon vanilla bean paste
    • 1 tablespoon chamomile tea strongly brewed and cooled
    • 1 teaspoon raw honey for cream
    • 4 small grain-free (or gluten-free) tart shells

    Method
     

    1. In saucepan on medium-high heat, cook berries, honey, and lemon juice until slightly thickened. Mash berries to release juices, then mix in chia seeds and let cool.
    2. In bowl, mix mascarpone, vanilla bean paste, chamomile tea, and honey until smooth.
    3. Bake tarts according to box directions, then let cool. Fill tart shells with berry mixture and top with chamomile mascarpone. Serve immediately, or store in fridge for up to 3 days.

    By Corinne Quesnel

    Recipe Courtesy of Alive Magazine
  • Wild Ginger and Blueberry Glazed Crispy Duck Breast

    Wild Ginger and Blueberry Glazed Crispy Duck Breast

    Wild Ginger and Blueberry Glazed Crispy Duck Breast

    The deep, warming spice of wild ginger enhances a glossy, antioxidant-packed blueberry glaze atop perfectly crispy duck breast, bringing both flavour and anti-inflammatory benefits to the table.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 duck breasts skin on
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ½ cup wild blueberries (fresh or frozen)
    • 1 teaspoon grated wild ginger
    • 1 tablespoon raw honey
    • 1 tablespoon apple cider vinegar

    Method
     

    1. Preheat oven to 400 F (200 C). Score duck skin and season with salt and pepper.
    2. In cold pan, place duck breasts skin side down. Heat to medium heat and cook for 5 to 7 minutes, until fat is rendered and skin is crisp.
    3. Flip and transfer to preheated oven for an additional 7 to 10 minutes, or until you’ve reached desired doneness.
    4. Meanwhile, in saucepan, heat blueberries, wild ginger, honey, and vinegar on medium-high heat until syrupy.
    5. Let duck rest for at least 15 to 20 minutes, slice, and drizzle with blueberry glaze.

    By Corinne Quesnel

    Recipe Courtesy of Alive Magazine
  • Wild Raspberry and Chamomile Enchanted Forest Pancakes

    Wild Raspberry and Chamomile Enchanted Forest Pancakes

    Wild Raspberry and Chamomile Enchanted Forest Pancakes

    Soft, golden pancakes infused with calming chamomile and dotted with tart wild raspberries—nature’s own anti-inflammatory superfruit—create a breakfast that soothes the body and delights the senses.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup einkorn flour or almond flour
    • 1 scoop vanilla protein powder
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt
    • ½ teaspoon ground chamomile or steeped chamomile tea, cooled, in place of some liquid
    • 1 large organic egg
    • ¾ cup organic whole milk or any milk of choice
    • 2 tablespoons coconut sugar
    • 2 tablespoon butter melted
    • 1 tablespoon vanilla extract
    • ½ cup fresh wild raspberries
    • 1 tablespoon butter or coconut oil for cooking
    • Extra raspberries for topping
    • Pure maple syrup for topping

    Method
     

    1. In bowl, whisk together flour, protein powder, baking powder, salt, and chamomile.
    2. In another bowl, whisk egg, milk, coconut sugar, melted butter, and vanilla.
    3. Gradually combine wet and dry ingredients, stirring until just combined. Do not overmix! Lumps are fine. Gently fold in wild raspberries.
    4. Heat pan over medium heat, greased with butter or coconut oil. Pour batter to form pancakes and cook for 1 to 3 minutes per side, until golden. Do not overcook!
    5. Serve warm with extra wild raspberries, a coin of butter, and a drizzle of pure maple syrup.

    By Corinne Quesnel

    Recipe Courtesy of Alive Magazine
  • Smashed Cucumber Salad

    Smashed Cucumber Salad

    Smashed Cucumber Salad

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    Total Time 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 large English cucumbers
    • 1½ teaspoons sea salt
    • 1 small shallot peeled and thinly sliced
    • 4½ tablespoons champagne vinegar
    • 3 tablespoons toasted sesame oil
    • 2 teaspoons Sriracha
    • 1½ teaspoons cane sugar
    • ¾ teaspoon garlic powder
    • ½ teaspoon crushed red chilies
    • 1 tablespoon Gomasio seasoning or toasted sesame seeds
    • ½ bunch cilantro cut into 2-inch sprigs

    Method
     

    1. Quarter the cucumbers lengthwise and remove the seeds. Cut into 1-inch diagonal pieces, discarding the ends.Place cucumbers in a resealable bag and gently smash with a rolling pin until lightly cracked.
    2. Transfer cucumbers to a bowl and toss with sea salt. Let rest for 15-20 minutes to draw out excess moisture. Drain, pat dry with paper towels, and return cucumbers to the bowl. Add sliced shallots.
    3. In a separate bowl, whisk together the champagne vinegar, toasted sesame oil, sriracha, cane sugar, garlic powder, crushed red chilies, and Gomasio seasoning.
    4. Toss cucumbers and shallots with the dressing until evenly coated. Fold in cilantro and chill briefly or serve immediately.
  • Roasted Cauliflower Hummus Bowl

    Roasted Cauliflower Hummus Bowl

    Roasted Cauliflower Hummus Bowl

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    Total Time 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon turmeric
    • ½ teaspoon sea salt
    • 4 tablespoons olive oil
    • 2 pounds bite-size cauliflower florets
    • 16 ounces roasted red pepper hummus
    • 2 avocados peeled, pitted, and sliced
    • ⅔ cup pickled red onion
    • ½ cup crumbled feta cheese
    • 2 large handfuls microgreens
    • 4 poached eggs

    Method
     

    1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
    2. In a large mixing bowl, combine paprika, cumin, garlic powder, turmeric, sea salt, and olive oil. Toss with cauliflower until evenly coated.
    3. Spread cauliflower evenly on the baking sheets and roast for 15-20 minutes, until tender and lightly browned. Rotate pans halfway through for even roasting.
    4. To assemble each bowl, spread hummus onto the bottom of a shallow bowl or plate, creating a slightly thicker rim around the edges.
    5. Arrange roasted cauliflower in the center. Top with avocado slices, poached egg, pickled red onion, feta cheese, and microgreens.
    6. Drizzle with additional olive oil if desired and serve immediately.
  • Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

    Sheet Pan Gyro Meat

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    Total Time 30 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1¼ pounds ground meat such as turkey, pork, lamb, beef, or chicken
    • 2 teaspoons paprika
    • 1¼ teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon coarse ground black pepper
    • 3 tablespoons olive oil
    • 2 teaspoons red wine vinegar
    • ½ medium onion grated

    Method
     

    1. Preheat oven to 375°F. In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
    2. Spread the mixture between two sheets of parchment paper, sized to fit your baking sheet.
    3. Once flattened evenly, remove and discard the top sheet of parchment paper.
    4. Using the bottom parchment paper, roll the meat into a log shape and place it in the center of the baking sheet.
    5. Bake for 35-40 minutes, or until the internal temperature reaches 165°F.
    6. Remove from the oven and cool slightly.Unroll and break or slice into desired size pieces.

    Notes

    Serving Suggestion: Use in gyro wraps or add to salads.

  • Whipped Feta Dip

    Whipped Feta Dip

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    Total Time 40 minutes
    Ingredients Method

    Ingredients
      

    • 8 ounces feta cheese drained if in brine
    • ½ cup Greek plain yogurt
    • 4 tablespoons olive oil divided
    • ¼ teaspoon ground black pepper
    • 4 bell peppers (mix of red, yellow, and orange) cored and cut into 2" pieces
    • 1 large zucchini cut into ½" thick slices
    • 1 package pita bread cut into wedges

    Method
     

    1. To make dip, combine feta, yogurt, 2 tablespoons olive oil, and pepper in a food processor and process until smooth. Place in a container and refrigerate for 30 minutes to firm up.
    2. Meanwhile, prepare vegetables as described above and place in a mixing bowl. Toss with remaining 2 tablespoons olive oil and season with salt and pepper to taste.
    3. Grill vegetables over medium heat, about 3 minutes per side or until tender-crisp.
    4. To serve, place a small bowl of dip in the center of a serving platter. Arrange grilled vegetables and pita around the dip. Garnish as desired with chili flakes, paprika, and fresh herbs.
  • Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

    Ginger Lime Chicken Skewers

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    Cook Time 25 minutes
    Servings: 6 skewers
    Ingredients Method

    Ingredients
      

    • ¾ cup prepared Teriyaki Marinade
    • 1 tablespoon sriracha hot sauce
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons fresh lime juice
    • 1 teaspoon smoked paprika
    • 2 pounds boneless, skinless chicken breast
    • 6 bamboo skewers

    Method
     

    1. In a mixing bowl, whisk together teriyaki marinade, sriracha, ginger, lime juice, and smoked paprika.
    2. Cut chicken into 1-inch pieces and toss with marinade. Cover and refrigerate for 2-4 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water for at least 30 minutes.
    3. When chicken has marinated, thread onto skewers. Reserve remaining marinade.
    4. Place skewers on a preheated grill over medium heat and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
    5. In a small saucepan, bring reserved marinade to a boil over medium high heat. Cook, stirring frequently for 3-5 minutes until thoroughly heated and reduced slightly. When chicken is cooked, brush with marinade and serve.
  • Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

    Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

    Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

    Buffalo-milk cheese (mozzarella or feta), roasted cherry tomatoes, and fruit top sourdough toasts for a breakfast, snack, or BBQ side that’s both savoury and sweet.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 – 6 thick slices rustic sourdough or gluten-free bread
    • 3 tablespoons extra-virgin olive oil divided
    • 3 cups cherry tomatoes
    • 1 clove garlic peeled and crushed
    • 4 fresh apricots or 2 peaches pitted and diced
    • ¼ cup sliced fresh basil more to serve
    • ½ teaspoon red wine vinegar
    • ¼ teaspoon sea salt
    • 8 ounces buffalo mozzarella torn
    • ¼ teaspoon coarsely ground black pepper

    Method
     

    1. Preheat oven to 375°F.
    2. On large baking sheet, place bread slices and brush with 1 tablespoon olive oil on both sides, and then set aside.
    3. In large cast iron skillet or glass baking dish, combine tomatoes, olive oil, and garlic. Roast in preheated oven for 15 to 20 minutes, until tomatoes are burst. Transfer to large bowl, discard garlic clove, and cool for 10 minutes.
    4. Meanwhile, toast bread in oven for about 10 minutes, until golden brown, flipping once halfway through. Keep an eye on bread, as ovens can range in how quickly they toast.
    5. To roasted tomatoes, gently stir in remaining ingredients except for cheese. Add toasted bread to serving platter and top with tomato mixture, followed by torn mozzarella, additional basil, and black pepper. Serve immediately.

    By Alison Day

    Recipe Courtesy of Alive Magazine

  • Italian Sheet-Pan Bison Meatballs with Spaghett

    Italian Sheet-Pan Bison Meatballs with Spaghett

    Italian Sheet-Pan Bison Meatballs with Spaghetti

    Gluten-free almond flour is the trick to keeping these bison meatballs tender and juicy. This riff on spaghetti and meatballs gets a healthy makeover with simple ingredient swaps. With familiar flavours, it’s great for cooks looking to try bison or buffalo for the first time.
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    Servings: 6
    Ingredients Method

    Ingredients
      

    Meatballs
    • ½ cup almond flour
    • ½ cup buffalo milk
    • 1 large organic egg
    • 2 teaspoons sea salt
    • 2 pounds lean ground bison or buffalo
    • 1 clove garlic peeled and minced
    • 1 teaspoon finely chopped fresh rosemary
    • 1 teaspoon dried oregano
    • ½ teaspoon dried basil
    • ½ teaspoon ground black pepper
    • ⅛ teaspoon ground nutmeg
    • Olive oil for baking sheet
    Sauce
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic peeled and minced
    • 1 24-ounce jar tomato passata
    • 1 28-ounce can diced tomatoes
    • ¼ teaspoon sea salt
    Pasta
    • 1 pound whole grain or gluten-free spaghetti

    Method
     

    1. Preheat oven to 450°F.
    2. Bring large pot of water to boil for pasta.
    3. In large bowl, mix almond flour, milk, egg, and salt until combined. Mix in bison followed by remaining meatball ingredients. Make sure mixture is uniformly combined.
    4. Drizzle olive oil on large baking sheet and spread to coat. Hand-roll meatball mixture into 2 to 3 tablespoon sized balls and line up evenly on baking sheet, making sure meatballs aren’t touching. Bake in preheated oven for 10 minutes, flip, and bake for 7 to 10 minutes longer, until browned and cooked through.
    5. Meanwhile, make sauce and cook pasta. In large Dutch oven, heat olive oil over medium heat and add garlic, sautéing for a few seconds, until sizzling, being careful not to burn it. Quickly add tomato passata, diced tomatoes, and salt, and bring to a boil. Reduce to a simmer, partially cover, and cook for 20 to 30 minutes. Cook pasta according to package directions and drain.
    6. Add meatballs into sauce and warm through. Toss some of the tomato sauce with cooked pasta and add to bowls. Top with a few meatballs and more sauce. Serve immediately.

    By Allison Day

    Recipe Courtesy of Alive Magazine