Category: Food & Farms

  • 3 Recipes

    3 Recipes

    Mineral-rich foods can help you stay healthy as the seasons shift

    Red Lentil and Spinach Soup

    Thick and comforting, this creamy textured soup is the one you’ll want as the weather turns cool. It’s full of nourishing, mineral-rich ingredients such as red lentils and leafy spinach. Its flavour gets a great start with a rich and aromatic vegetable base featuring garlic and ginger and subtle smoky flavour from sweet paprika. The finishing touch comes from a squeeze of lemon to balance all the flavours.
    Print Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 garlic cloves minced
    • 1 teaspoon grated gingerroot
    • 2 tablespoons extra-virgin olive oil
    • 1 cup finely diced onions
    • ½ cup finely diced celery
    • 1 cup finely diced carrot
    • 1 tablespoon sweet smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon salt divided
    • 1 ¼ cup diced potato
    • 1 ½ cups red lentils
    • 6 cups low-sodium vegetable stock divided
    • 4 cups baby spinach
    • 1 lemon zested and cut into wedges

    Method
     

    1. In large saucepan over medium-low heat, sauté garlic and ginger in olive oil for 2 to 3 minutes. Add onion and celery and continue to sauté for a further 5 minutes, until onions are translucent. Add celery, carrots, sweet smoked paprika, and 1/4 teaspoon salt. Stir and continue to sauté for 2 to 3 minutes.
    2. Next, add potatoes and lentil, stirring well to coat, and 4 cups of stock. Simmer, increasing heat to medium if necessary, for approximately 20 minutes, until lentils and potatoes are soft. Add spinach, remaining 1/4 teaspoon salt, and remaining 2 cups stock. Cover with lid and cook for 5 minutes or until spinach is just wilted.
    3. Spoon into bowls and sprinkle lemon zest over each serving. Serve wedges on the side and squeeze into soup before eating.

    Sautéed Mustard Greens with Egg

    These mustard greens are full of immune-fighting garlic and ginger, plus a bit of spice. The egg yolk provides the perfect sauce and tempers the slight bitterness of the mustard greens. This dish cooks up in minutes and makes a perfect, easy meal at any time of day.
    Print Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves
    • 1 ½ inch piece of gingerroot sliced into fine matchsticks
    • ¼ teaspoon red chili flakes
    • 6 ounces curly mustard greens centre ribs removed, washed, and chopped
    • 1 tablespoon lemon juice
    • 1 organic egg
    • 1 teaspoon chili crisp (optional)

    Method
     

    1. In medium-sized skillet, over medium-low heat, add olive oil and sauté garlic and gingerroot for 2 to 3 minutes until soft. Add chili flakes, wait a few seconds until they sizzle, then add mustard greens. Stir to combine, then cover with lid. Raise heat to medium for approximately 2 minutes, until greens are just wilted and tender. Remove lid, stir a minute more to combine, and add lemon juice.
    2. Remove to serving plate and pile up greens in a small mound, being sure to scrape all garlic and ginger out of pan. Cover to keep warm while you poach or fry an egg using your usual method, keeping the yolk runny but warm.
    3. Place egg on top of greens and, if desired, garnish with your favourite chili crisp for an added spicy kick. To enjoy, cut into the egg yolk and mix it into the greens.

    Lentil Shepherd’s Pie with Celeriac Top

    A hearty shepherd’s pie is the ultimate in cold-weather comfort. This vegetarian version is as savoury as it is nourishing with mineral-rich lentils, vegetables, garlic, and paprika. Topped with an earthy celeriac and potato mash studded with fragrant thyme, the dish sings with rich flavours that are sure to please a crowd.
    Print Recipe
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Lentil base
    • 3 garlic cloves unpeeled
    • ¼ cup extra-virgin olive oil
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 1 ½ cups finely diced onion
    • 1 cup finely diced celery
    • 1 cup finely diced carrot
    • ⅛ teaspoon salt
    • 2 teaspoons smoked sweet paprika
    • 2 tablespoons tomato paste
    • 2 teaspoons balsamic vinegar
    • ½ teaspoon soy sauce
    • 1 cup le puy, french-style green, or beluga lentils rinsed
    • 4 cups low-sodium vegetable stock divided
    • ½ teaspoon black pepper
    Celeriac top
    • 1 pound Yukon Gold potatoes peeled and cut in eighths
    • 1 pound celeriac peeled and diced in similar sized pieces to the potato
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons butter

    Method
     

    1. For lentil base, in small saucepan over medium-low heat, heat unpeeled garlic cloves in olive oil for approximately 10 minutes, turning occasionally and lowering heat if necessary to prevent burning. Once garlic is soft but not brown, turn off heat, remove garlic, and reserve oil.
    2. Squeeze soft centre of garlic cloves into small dish and set aside.
    3. In large saucepan or skillet, add 3 tablespoons of reserved garlic-infused oil over medium-low heat. Add thyme sprigs and bay leaves until thyme begins to sizzle. Raise heat to medium and add onion, carrots, and celery. Stir and add salt. Sauté over for approximately 10 minutes, until onions are translucent.
    4. To reserved garlic cloves, add paprika and remaining 1 tablespoon garlic-infused olive oil then mash together.
    5. Add garlic mash to saucepan of vegetables along with tomato paste. Cook mixture, stirring to prevent burning and to fully incorporate. Add balsamic vinegar and soy sauce to pan to deglaze. Next, add lentils and 1/2 cup of stock, stirring well to scrape up any bits stuck to bottom of pan. Add a further 2 cups stock and keep at a simmer for approximately 25 minutes. Partially cover with lid during this time, allowing a gap for steam to escape. After 25 minutes, remove lid and add remaining 1 1/2 cups stock in 2 batches over the next 15 minutes, until lentils are fully cooked and you are left with a loosely textured stew. (The lentils will continue to soak up liquid after cooking, so you don’t want the mixture to be dry).
    6. Remove bay leaves and thyme sprigs and discard. Add freshly ground black pepper and stir. Transfer lentil mixture to a 10 inch baking dish and smooth the top with a spatula or palette knife.
    7. While lentils are cooking, prepare celeriac topping. Steam potatoes and celeriac until fork tender (see tip). Remove to a bowl and let stand for approximately 10 minutes for steam to evaporate. Add salt, freshly ground black pepper, thyme leaves, and butter. Mash and mix to combine until smooth.
    8. Preheat oven to 350°F.
    9. Drop spoonfuls of the celeriac topping over top of lentil mixture in baking dish. Cover lentils completely, making rough swirls with a spoon or palette knife. Bake for 40 minutes, until piping hot, bubbling, and browned on top. Let stand for 5 minutes before serving.

    Notes

    https://youtu.be/_GHxMaH7P08

    By Helena McMurdo

    Recipes Courtesy of Alive Magazine
  • Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 tablespoons unsalted butter melted
    • 2 cups buttermilk or milk
    • 1 large egg
    • ¾ cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour
    • ¼ cup cane sugar
    • 5 teaspoons baking powder
    • 2 ¼ teaspoons pumpkin pie spice divided
    • ¾ teaspoon sea salt
    • 1 cup toasted pecans coarsely chopped
    • 2 tablespoons cane sugar
    • 1 ¼ teaspoons pumpkin pie spice
    • Powdered sugar for serving
    • Maple syrup for serving

    Method
     

    1. Preheat oven to 400°F. Line a 13-by-18-inch sheet pan with parchment paper.
    2. Whisk together the melted butter, buttermilk or milk, egg, pumpkin puree, and vanilla.
    3. In a separate bowl, whisk together the flour, sugar, baking powder, 1 teaspoon of pumpkin pie spice, and sea salt.
    4. Stir the wet ingredients into the dry ingredients just until combined. Spread the batter evenly into the prepared sheet pan.
    5. In a small bowl, combine the toasted pecans, cane sugar, and remaining 1 ¼ teaspoon pumpkin pie spice. Sprinkle the pecan topping evenly over the batter.
    6. Bake for 18-22 minutes, or until the center springs back when gently pressed.
    7. Allow to cool for a few minutes, then cut into12 squares. Dust with powdered sugar and serve with maple syrup.
  • Beef and Bean Chili

    Beef and Bean Chili

    Beef and Bean Chili

    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 medium yellow onion chopped
    • 1 large green bell pepper chopped
    • 1 pound ground beef
    • 1 ½ tablespoons mild chili powder
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons granulated garlic or garlic powder
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 15-ounce can crushed tomatoes
    • 1 quart chicken or beef stock
    • 2 15-ounce cans chili beans undrained
    • ½ cup sliced green olives

    Method
     

    1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper and sauté until tender, about 5-7 minutes.
    2. Add the ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain any excess fat if needed.
    3. Stir in the chili powder, paprika, cumin, garlic, salt, and black pepper. Cook for about 1 minute, until fragrant.
    4. Add the crushed tomatoes and stock.Stir well and bring to a gentle simmer.Cook for 15-20 minutes.
    5. Stir in the chili beans with their liquid and continue cooking for 5 minutes, until heated through.
    6. Remove from the heat and stir in the sliced green olives.
    7. Taste and adjust the seasonings as needed before serving.
  • Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

    Print Recipe Pin Recipe
    Total Time 45 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 pound sweet potatoes cut into 1-inch cubes
    • 3 tablespoons olive oil divided
    • ½ teaspoon sea salt
    • 1 pound ground beef
    • 1 tablespoon olive oil
    • ¾ teaspoon garlic powder
    • ¾ teaspoon paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 romaine heart shredded (about 4 cups)
    • 1 ½ cups shredded sharp cheddar cheese
    • 2 medium beefsteak tomatoes chopped
    • 2 medium avocado peeled, pitted, and chopped
    • 1 cup sliced dill pickles
    • ½ small white onion thinly julienned
    • ½ – 1 cup prepared or homemade burger sauce

    Method
     

    1. Preheat the oven to 375°F. Toss the sweet potatoes with 2 tablespoons of olive oil and sea salt. Spread them in a single layer on a baking sheet and roast for 35 minutes, or until tender and lightly browned.
    2. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Stir in the garlic powder, paprika, salt, and black pepper, and cook for 2-3 minutes more. Drain any excess fat if needed.
    3. Divide the shredded romaine between bowls.Top with the seasoned beef, roasted sweet potatoes, cheddar cheese, tomatoes, avocado, pickles, and onion.
    4. Drizzle each salad with a ¼ cup of the sauce, serving any extra on the side.
  • Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup olive oil
    • ¼ cup apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • Salt and freshly ground black pepper to taste
    • 1 bunch kale
    • 1 ounce arugula and spinach blend
    • 1 apple cored and thinly sliced
    • ½ cup candied pecans
    • 1 (2.5 oz.) package cheddar cheese crisps

    Method
     

    1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
    2. Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
    3. Fold in the arugula and spinach blend.
    4. Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
    5. Serve immediately with the remaining dressing on the side.
  • Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    • 3 (2.8-3 oz.) 50-70% cacao dark chocolate bars
    • 3 (2.8-3 oz.) raspberry chocolate bars
    • ½ cup coconut granola or your preferred granola of any flavor
    • 16 raspberry yogurt-covered pretzels
    • ⅓ cup dried banana chips
    • ⅓ cup flaked coconut
    • ⅓ cup chocolate chips

    Method
     

    1. Preheat the oven to 200°F.Line a 9 x 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
    2. Bake for 6-10 minutes, or until the chocolate is just melted but not runny.
    3. Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
    4. Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
    5. Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.
  • Corn-Studded Cornbread with Saucy Tomatoes

    Corn-Studded Cornbread with Saucy Tomatoes

    Corn-Studded Cornbread with Saucy Tomatoes

    This lightly sweet cornbread is less crumbly than traditional versions, which makes it easier to slice. The jammy tomato sauce as accompaniment is fit for the season. A wonderful side dish to serve alongside grilled meat or summer salad.
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    Ingredients Method

    Ingredients
      

    Cornbread
    • 1 ½ cups medium- or coarse-grind cornmeal
    • 1 cup all-purpose flour or whole wheat pastry flour
    • ¼ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 large organic eggs at room temperature
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons fresh thyme
    • 1 ½ cups buttermilk
    • 1 ½ cups fresh or thawed frozen corn niblets
    Tomatoes
    • 1 tablespoon extra-virgin olive oil or grapeseed oil
    • 1 cup chopped onions
    • 2 garlic cloves peeled and finely chopped
    • 4 cups cherry tomatoes halved
    • ½ teaspoon salt
    • ½ teaspoon dried red pepper flakes
    • 1 cup basil sliced
    • 2 tablespoons balsamic vinegar

    Method
     

    1. Preheat oven to 350°F. Grease a 5 x 9 inch loaf pan. Line bottom of pan with parchment paper. Place pan on baking sheet.
    2. In large mixing bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, olive oil, and thyme, then slowly whisk in buttermilk until combined. Add wet to dry ingredients and mix until just combined. Gently fold in corn. Transfer batter to prepared pan and level out top with spatula or wooden spoon.
    3. Bake in preheated oven until wooden skewer or toothpick inserted in centre comes out nearly clean, about 45 to 50 minutes. Transfer to wire cooling rack. Cool 15 minutes. If necessary, loosen sides with butter knife, then carefully turn out loaf.
    4. To prepare tomatoes, in large skillet heat oil over medium. Add onion and heat until softened, about 5 minutes. Stir in garlic and heat 1 minute. Add tomatoes, salt, and red pepper flakes to skillet; heat until tomatoes are very soft and starting to break down. Stir in basil and heat 1 minute. Stir in balsamic vinegar.
    5. Serve slices of warm cornbread with tomato sauce.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine

  • Pesto Salmon Frittatas

    Pesto Salmon Frittatas

    Pesto Salmon Frittatas

    This simple, yet delicious, recipe is perfect for making ahead for a tasty picnic in the sun. Breaking up a whole frittata into individual parts slashes cooking time and allows the egg cakes to be easily packed up for a summer picnic. The arugula pesto adds fresh flavour, with chunks of salmon adding substance to the individual frittatas. They can also be served warm or at room temperature.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Pesto
    • 3 cups arugula
    • 1 cup fresh basil
    • ¼ cup hemp hearts
    • 2 garlic cloves peeled and finely chopped
    • 2 teaspoons lemon zest
    • Juice of ½ lemon
    • ⅓ cup grated Parmesan
    • ¼ cup extra-virgin olive oil
    Frittatas
    • 8 large organic eggs
    • ⅓ cup sour cream
    • 1 pound cooked salmon cut into 1 inch chunks
    • ⅓ cup sliced roasted red pepper
    • ¼ cup sliced black olives (optional)

    Method
     

    1. Preheat oven to 375°F.
    2. In food processor, pulse together arugula, basil, hemp hearts, garlic, lemon zest, and lemon juice until well combined and everything is pulverized. Add Parmesan and then, with machine running, drizzle oil through top feed tube. If needed, stop food processor to scrape down sides of bowl.
    3. In large bowl, whisk together eggs and sour cream. Stir in 1/4 cup pesto, roasted red pepper, and black olives, if using.
    4. Divide egg mixture among 12 standard-sized silicon or greased metal muffin cups and bake until eggs are set, about 22 minutes. Let cool for 5 minutes before unmoulding.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine

  • Thai Inspired Chicken Noodle Watermelon Salad

    Thai Inspired Chicken Noodle Watermelon Salad

    Thai Inspired Chicken Noodle Watermelon Salad

    This refreshing noodle salad fit for a sultry summer night may become your new favourite way to luxuriate in watermelon. The flavourful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternate cooking methods include oven roasting or pan frying. If you want to fire up the flavour a bit, add more chili sauce.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound skinless, boneless chicken thighs
    • 6 cups cubed watermelon divided
    • 2 tablespoons finely chopped shallots
    • 1 tablespoon chili sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon fish sauce
    • 2 tablespoons fresh lime juice
    • 1 tablespoon grated or finely chopped fresh gingerroot
    • 1 teaspoon sesame oil
    • 8 ounces wide Thai rice noodles
    • 1 ½ cups julienned carrots
    • 1 cup thinly sliced radish
    • ¾ cup chopped cilantro
    • ⅓ cup sliced mint
    • 2 green onions
    • ⅓ cup peanuts halved
    • Lime wedges

    Method
     

    1. Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165°F. Let chicken rest for 10 minutes; slice into 1 inch pieces.
    2. In blender container, place 3 cups watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
    3. Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
    4. In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
    5. Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.

    By Mathew Kadey

    Recipe Courtesy of Alive Magazine

  • 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