Category: Food & Farms

  • Thai Bison and Vegetable Noodle Bowls

    Thai Bison and Vegetable Noodle Bowls

    Thai Bison and Vegetable Noodle Bowls

    Like a spring roll in a bowl! Thai-inspired flavours boost this meat and veggie-packed dinner that’s ready in about 30 minutes. Served with gluten-free ramen or on your favourite rice, it’s a colourful, weeknight-friendly meal that highlights the versatility of bison.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 tablespoon avocado or coconut oil
    • 1 pound lean ground bison or buffalo
    • 4 cups thinly sliced or finely chopped green cabbage
    • 9 ounces roughly chopped cremini mushrooms
    • 1 large carrot peeled and thinly sliced or grated
    • 2 scallions thinly sliced
    • 3 cloves garlic peeled and minced
    • ¼ cup packed fresh basil torn, more to serve
    • ¼ cup packed fresh mint finely chopped
    • ¼ cup tamari or low-sodium tamari
    • 2 tablespoons unseasoned rice vinegar or lime juice
    • 1 tablespoon fish sauce
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh grated gingerroot
    • 1 teaspoon toasted sesame oil
    • 4 servings gluten-free ramen or jasmine rice cooked
    • Sriracha to serve

    Method
     

    1. Heat large Dutch oven or pot over medium-high and add oil, followed by bison. Break up bison and continue to cook, stirring often, until browned and cooked through, about 8 minutes. Add cabbage, mushrooms, carrot, scallions, garlic, and 2 tablespoons water. Stir and cover, keeping heat at medium-high, for 5 minutes to soften vegetables. Uncover and stir again. Reduce heat to medium and cook uncovered, stirring often, until vegetables are tender, 5 to 8 minutes longer. Stir in basil and mint.
    2. In measuring cup or medium bowl, combine 3/4 cup water, tamari, vinegar, fish sauce, maple syrup, ginger, and sesame oil. Add to bison and vegetable mixture and bring to a boil. Reduce heat to low and cover until ready to serve with noodles or rice, additional basil, and sriracha.

    By Allison Day

    Recipe Courtesy of Alive Magazine

  • Country Hash Browns

    Country Hash Browns

    Country Hash Browns

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    Total Time 45 minutes
    Servings: 5
    Ingredients Method

    Ingredients
      

    • 10 frozen hash brown patties
    • 8 ounces bacon
    • 10 large eggs
    • 8 asparagus spears trimmed and cut into 1-inch pieces
    • 6 ounces Mexican-style thick-cut shredded cheese
    • 1 cup tomatillo sauce
    Country Gravy
    • 1 ¼ cups chicken broth
    • ¼ cup heavy cream
    • 2 tablespoons unsalted butter
    • 2 tablespoons flour
    • ½ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Method
     

    1. Preheat oven to 375°F. Arrange hash brown patties on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.Meanwhile, place bacon on a second baking sheet and cook in the oven until crisp (about 15-20 minutes). Transfer to paper towels to drain, then crumble or chop.
    2. In a bowl, whisk together eggs and salt. Scramble in a medium skillet over medium heat until just set. Remove from heat and set aside.
    3. In the same pan, quickly sauté asparagus for a minute with a little olive oil, seasoned with salt.
    4. Melt butter in a small saucepan over medium heat.Whisk in flour and cook for about 1 minute to form a roux.
    5. Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking frequently, and cook for 3-4 minutes until thickened. Season with salt and pepper.
    6. On the baking sheet, top each hash brown patty with scrambled eggs, asparagus, bacon, and shredded cheese. Return to the oven for about 5 minutes, until the cheese is melted.
    7. Remove from oven, spoon country gravy over the top, and serve immediately with tomatillo salsa.

    Recipe Courtesy of INFRA

  • Berry Ice Box Cake

    Berry Ice Box Cake

    Berry Ice Box Cake

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    Total Time 4 hours 10 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 cup plain Greek yogurt
    • 1 cup mascarpone cheese
    • 3 tablespoons cane sugar or honey
    • 1 tablespoon vanilla paste
    • ¾ cup raspberries thawed if frozen, or fresh
    • ¾ cup blueberries thawed if frozen, or fresh
    • 6 – 7 ounces vanilla biscuits or graham crackers
    • Powdered sugar for dusting (optional)

    Method
     

    1. In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
    2. Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
    3. In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
    4. Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
    5. To serve, dust with powdered sugar and spoon or slice into portions.

    Notes

    • Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.
    • Can use all yogurt and omit mascarpone.

    Recipe Courtesy of INFRA

  • Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

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    Total Time 40 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 premade pizza dough or precooked flatbread
    • 8 ounces fresh mozzarella sliced
    • 2 ripe peaches pitted and cut into wedges
    • ½ cup green goddess sauce
    • ~½ teaspoon dried oregano
    • 1 handful arugula microgreens or baby arugula
    • Salt and pepper to taste

    Method
     

    1. Preheat oven to 450°F.
    2. If using pizza dough: divide into 2 pieces and roll each into a rough 6 × 8-inch rectangle.Dock the dough with a fork, brush with green goddess sauce, and lightly season with salt and pepper. Prebake crusts for 10-15 minutes, until lightly golden. Remove pizza crusts from the oven.
    3. Top cooked dough or flatbread top with mozzarella slices and peach wedges. Sprinkle on oregano.
    4. Bake until the cheese is melted and bubbly. Remove from oven, sprinkle with arugula, and serve immediately.

    Recipe Courtesy of INFRA

  • Spicy Tofu Scramble with Spinach and Sweet Potato

    Spicy Tofu Scramble with Spinach and Sweet Potato

    Packed with flavour, spice, and plant-based protein, this satisfying and spicy breakfast dish makes enough for the whole family and is a cinch to make. Mustard powder, turmeric, and tahini lend not only their colour but their flavour to this scrumptious dish while sweet potatoes and spinach make sure that mom gets her veggies.

    Spicy Tofu Scramble with Spinach and Sweet Potato

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 17 ounces firm tofu
    • 1 ½ teaspoons garlic powder divided
    • ½ teaspoon hot smoked paprika divided
    • ½ teaspoon sweet smoked paprika divided
    • ½ teaspoon salt divided
    • ¼ teaspoon mustard powder
    • ½ teaspoon ground turmeric
    • ¼ teaspoon dried red pepper flakes
    • 2 tablespoons nutritional yeast
    • 1 ½ tablespoons tahini
    • ¾ cup oat milk
    • 1 cup finely diced sweet potato
    • 2 tablespoons extra-virgin olive oil divided
    • ¼ cup sliced green onions
    • 2 cups baby spinach leaves

    Method
     

    1. Lay folded kitchen towel on cutting board, place tofu on top, and drape end of kitchen towel over top of tofu. Press tofu, to remove excess water, by placing cast iron pan or other heavy object on top. After 15 minutes, pat tofu dry and, using clean hands, break into crumbles the size of large breadcrumbs. Set aside.
    2. Set out a small- and a medium-sized bowl and add 3/4 teaspoon garlic powder, 1/4 teaspoon hot paprika, 1/4 teaspoon sweet paprika, and 1/4 teaspoon salt to each one. Stir well to combine.
    3. To small bowl containing garlic-paprika mixture, add mustard powder, ground turmeric, red pepper flakes, nutritional yeast, tahini, and oat milk. Whisk together to make a creamy sauce. Set aside.
    4. To medium bowl containing garlic-paprika mixture, add sweet potatoes and 1 tablespoon olive oil, stirring well to coat with spice mixture.
    5. Heat large nonstick pan on medium-high heat and add sweet potatoes. Cook for 5 to 7 minutes until soft and beginning to brown. Remove to plate and set aside.
    6. Add remaining 1 tablespoon olive oil to pan and heat on medium-high. Add tofu and cook until light golden brown on both sides, stirring gently, being careful not to break up tofu too much. Once tofu is light golden brown, add sauce, and stir gently to coat. Add green onion and spinach, then re-introduce sweet potatoes, stirring to combine for a few minutes, until spinach begins to wilt. Serve immediately with whole grain toast or flour tortillas.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Romesco Deviled Eggs

    Romesco Deviled Eggs

    For these classic hors d’oeuvres, blend hardboiled egg yolks with the traditional ingredients of a romesco sauce: piquillo peppers, sherry vinegar, and hazelnuts. The result is a mild and creamy two-bite wonder with just a hint of smoky spice. They make a perfect brunch appetizer or light snack to keep Mom going. Make them pretty by piling the filling high and garnishing with piquillo pepper slices, hazelnuts, and capers. Deliver them to her while she reads her favourite book.

    Romesco Deviled Eggs

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 organic eggs
    • ¼ cup whole blanched hazelnuts
    • 2 piquillo peppers divided
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove peeled
    • ½ teaspoon sherry vinegar
    • ½ teaspoon hot smoked paprika
    • ¼ teaspoon salt
    • Capers drained and patted dry, for garnish

    Method
     

    1. In medium saucepan with lid, cover eggs with cold water. Add lid and heat on high to bring to boil. Once water boils, remove from heat, keep covered, and set timer for 15 minutes. Just before timer finishes, fill a bowl with cold water and ice and set aside. When timer goes off, use slotted spoon to remove eggs from saucepan and plunge into ice water. Allow eggs to rest in water until completely cool, about 15 to 20 minutes.
    2. While eggs are cooling, add hazelnuts to bowl of food processor and blitz to a fine crumb. Remove 1 tablespoon and reserve for garnish.
    3. Cut eggs lengthwise, set aside whites and add yolks to hazelnuts in food processor with 1 piquillo pepper, olive oil, garlic clove, sherry vinegar, paprika, and salt. Blend to a fine paste.
    4. Scoop mixture into egg whites using a small cookie scoop, or by placing mixture into piping bag and piping into whites. Cut fine strips of remaining piquillo pepper and use as garnish. Make a small circle with a strip of pepper, place on top of each egg, adding capers to the centre of the circle. Sprinkle with remaining hazelnut crumbs.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it’s a beautiful and sophisticated combination that’s easy to make and enjoy.

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 tablespoon rice vinegar
    • 2 teaspoons low-sodium soy sauce or tamari
    • 3 teaspoons sesame oil divided
    • 1 teaspoon maple syrup
    • 1 teaspoon miso paste
    • 1 teaspoon tahini
    • 1 teaspoon minced garlic
    • 1 teaspoon grated gingerroot
    • ¼ teaspoon dried red pepper flakes
    • 1 pound bunch asparagus washed, dried, woody ends removed
    • 1 tablespoon canola oil
    • 8 large sea scallops like Hokkaido
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon black pepper
    • 1 tablespoon black sesame seeds

    Method
     

    1. In glass jar with fitted lid, combine vinegar, soy sauce, 1 teaspoon sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
    2. Preheat oven to 425°F. Line baking sheet with parchment paper. Lay asparagus on baking sheet, drizzle with remaining 2 teaspoons sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
    3. In skillet, heat canola oil on medium-high. Season scallops with salt and freshly ground black pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on other side. Add spoonful of dressing to pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat it thoroughly. Sprinkle with sesame seeds and serve alongside scallops.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Lemon Chicken and Greek Salad Skewers

    Lemon Chicken and Greek Salad Skewers

    Lemon Chicken and Greek Salad Skewers

    The inspiration here is Greek Salad―but on a stick. We’ve added some savoury lemony garlic chicken packed with flavour so it’s delicious served cold. These skewers are packed full of veggies, which makes them easy to modify for those with dietary preferences. Just leave off the feta or the chicken for those who prefer veggies only. And while they’re delicious as is, the inclusion of a tzatziki-style dip adds an extra zing. To keep things on schedule, cook the chicken the day before or early in the morning of your picnic.

    Lemon Chicken and Greek Salad Skewers

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    Servings: 6
    Ingredients Method

    Ingredients
      

    Lemon Chicken
    • 2 teaspoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice
    • ½ teaspoon Dijon mustard
    • 1 garlic clove peeled and minced or crushed
    • 1 teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 boneless, skinless chicken breast
    Skewers
    • 4 ounces feta cut into 12 bite-sized pieces
    • 1 teaspoon extra-virgin olive oil
    • ¼ teaspoon dried oregano
    • 2 mini cucumbers sliced into 12 pieces
    • 12 grape tomatoes
    • 12 bite-sized pieces red onion
    • 12 bite-sized pieces bell pepper in mixed colours
    • 12 pitted Kalamata olives
    • 12 wooden skewers
    Tzatziki
    • ¼ cup Greek yogurt
    • 1 tablespoon grated cucumber
    • 2 teaspoons lemon juice
    • 1 teaspoon finely chopped mint

    Method
     

    1. In glass container with fitted lid, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper. Add chicken breast, coating on both sides with the marinade. Seal container and refrigerate for 1 to 2 hours.
    2. When ready to cook, remove chicken from refrigerator and bring to room temperature while you preheat oven to 350°F. Bake chicken for 45 minutes, or until instant-read thermometer registers 165°F. Allow chicken to cool completely and refrigerate to chill for minimum 2 hours.
    3. In small bowl, dress feta with olive oil and oregano. Cut chicken into 12 bite-sized cubes. Assemble skewers by placing pieces of cucumber, tomato, a cube of chicken, red onion, pepper, feta, and olive on each skewer. Pack in airtight container and place in your cooler.
    4. Combine yogurt, grated cucumber, lemon juice, and mint. Add to small Mason jar with lid and pack in cooler or picnic basket. Bring a spoon so picknickers can drizzle the dressing over skewers.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

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    Servings: 6
    Ingredients Method

    Ingredients
      

    Flatbread
    • 1 ¼ cups all-purpose flour
    • ¾ cup whole wheat flour
    • 2 tablespoons nigella seeds (kalonji)
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • ½ teaspoon honey
    • ¾ cup tepid water
    • ½ teaspoon yeast
    • 1 to 2 tablespoons canola or sunflower oil for cooking
    Chickpea filling
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon honey
    • 1 teaspoon chili crisp
    • ½ teaspoon pomegranate molasses
    • 1 14-ounce can chickpeas
    • ⅔ cup pomegranate seeds
    • Mint sprigs for garnish

    Method
     

    1. In medium bowl, whisk together flours, nigella seed, cumin, and salt. Set aside.
    2. In small bowl, whisk together honey and water and sprinkle yeast overtop. Allow to stand for 5 to 10 minutes, until yeast begins to bloom. Add yeast mixture to flour mixture and stir to combine.
    3. Knead by hand or use stand mixer with dough hook to knead for approximately 7 minutes, until dough is smooth and elastic. Place in oiled bowl, cover with kitchen towel, and set aside to rise at room temperature until doubled in size, about 1 to 2 hours.
    4. Divide dough into 12 sections and roll each into a ball. Heat griddle or cast iron frying pan and brush with oil. Roll out each ball to a flat circle and place down on hot surface. Flip when bubbles appear on top surface and bottom begins to brown, about 30 seconds to 1 minute. Flip to other side and continue to cook until surface is golden. Allow breads to cool and then pack in airtight container.
    5. In small bowl or jar, combine olive oil, red wine vinegar, honey, chili crisp, and pomegranate molasses. Set aside.
    6. To medium pot, add chickpeas and their water, plus an additional can of water. Simmer, covered, for about 15 minutes. Remove from heat, uncover, and allow to cool for 10 minutes before draining. Drain and toss with dressing and pomegranate seeds. Seal in container and refrigerate or pack in your cooler.
    7. To a separate sealable container, add 2 cups of arugula and pack in your cooler.
    8. To serve, have picknickers make up their own sandwiches, adding a little bit of arugula to a flatbread and topping with chickpea mixture. Top each sandwich with a few mint leaves.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Strawberry Coconut Cream Pots with Mint and Black Pepper

    Strawberry Coconut Cream Pots with Mint and Black Pepper

    Strawberry Coconut Cream Pots with Mint and Black Pepper

    The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

    Strawberry Coconut Cream Pots with Mint and Black Pepper

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 tablespoon extra-virgin olive oil
    • ¼ cup raw buckwheat
    • ¼ cup blanched sliced almonds
    • ¼ teaspoon cinnamon
    • ½ teaspoon honey
    • 8 ounces strawberries washed and hulled, plus additional whole strawberries for garnish
    • 1 teaspoon sherry vinegar
    • 2 teaspoons maple syrup
    • ½ teaspoon freshly ground pepper
    • ⅛ teaspoon salt
    • 20 mint leaves
    • 1 14-ounce can coconut cream chilled for 24 hours

    Method
     

    1. In skillet, combine olive oil, buckwheat, and almonds. Heat on low and toast for 7 to 10 minutes, stirring to ensure even browning, until buckwheat and almonds are lightly browned. Remove skillet from heat, add cinnamon and honey, and stir rapidly to coat. Set aside and allow to cool. Once cool, transfer mixture to bowl of food processor and blitz for a few seconds. Press mixture into 6 small Mason jars.
    2. Dice strawberries and, in bowl, combine with vinegar, maple syrup, black pepper, and salt. Add mint leaves and mash them with a muddler or back of wooden spoon. Stir strawberries and allow to stand for 20 minutes.
    3. Reserve and refrigerate about 1/2 of the macerated strawberries; add the remaining to blender jug. Open chilled coconut cream and scoop only firm cream into blender (reserve water for another use). Process until smooth and thick. Pour mixture over buckwheat layer in each Mason jar. Seal and allow to chill for 1 hour.
    4. Top cream pots with a layer of reserved macerated strawberries. Garnish each pot with an additional fresh strawberry and sprig of mint.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine