Tag: recipe

  • Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

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    Servings: 12 fritters
    Ingredients Method

    Ingredients
      

    • 2 large zucchini
    • ½ teaspoon sea salt
    • 2 large eggs
    • ⅔ cup panko breadcrumbs
    • ½ cup grated Parmesan cheese
    • 2 cups chopped ramps or thinly sliced green onions
    • 6 tablespoons all-purpose flour
    • ½ teaspoon garlic powder
    • Avocado oil for cooking
    • Sour cream or plain yogurt for serving

    Method
     

    1. Grate the zucchini using a box grater.Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
    2. Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
    3. In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
    4. Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2-3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
    5. Serve immediately while still warm with sour cream or plain yogurt.

    Recipe Courtesy of INFRA

  • Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound rigatoni pasta
    • 2 tablespoons olive oil
    • ¼ teaspoon crushed red pepper flakes
    • 25 ounces roasted garlic tomato sauce
    • 4 ounces garlic and chive herbed cheese such as a soft goat's cheese
    • Salt and pepper to taste
    • Grated Parmesan cheese for serving

    Method
     

    1. Cook the rigatoni according to package directions.
    2. Meanwhile, heat olive oil in a large pan over medium heat. Add the crushed red pepper flakes and cook for about 30 seconds, until fragrant.
    3. Carefully pour in the tomato sauce and bring to a gentle simmer. Stir in the cheese and cook until fully incorporated and smooth. Season with salt and pepper to taste.
    4. Drain the pasta and add it directly to the sauce. Toss to coat evenly.
    5. Serve topped with grated Parmesan and crusty French bread, if desired.

    Recipe Courtesy of INFRA

  • Crispy Rice Salad

    Crispy Rice Salad

    Crispy Rice Salad

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    Servings: 4
    Ingredients Method

    Ingredients
      

    For the Crispy Rice
    • 1 ½ cups cooked rice cooled
    • 1 ½ tablespoons avocado oil
    • 1 ½ tablespoons tamari
    • 1 ½ tablespoons toasted sesame oil
    For the Salad
    • 5 ounces canned tuna drained (optional)
    • 1 cup seeded and chopped cucumber
    • ½ cup grated carrot
    • 1 cup loosely packed cilantro rough chopped
    • 4 small scallions thinly sliced
    • ⅓ cup frozen edamame thawed
    Dressing
    • ½ cup mayonnaise
    • 1 tablespoon rice vinegar
    • 1 tablespoon sriracha
    • 1 tablespoon honey
    • ¼ teaspoon sea salt

    Method
     

    1. Preheat oven to 400°F. In a mixing bowl, combine the cooked rice, avocado oil, tamari, and toasted sesame oil. Spread the rice onto a baking sheet in a thin, even layer. Bake for 30-40 minutes, stirring every 10 minutes with a spatula to help it crisp evenly. The rice should be golden and crispy but not hard. Remove from the oven and let cool.
    2. In a large mixing bowl, combine the tuna (if using), cucumber, carrot, cilantro, scallions, and edamame.
    3. Stir together the mayonnaise, rice vinegar, sriracha, honey, and sea salt until smooth. Pour over the vegetable mixture and toss to coat.
    4. Add the cooled crispy rice to the dressed vegetable mixture and gently toss to combine. Serve immediately for maximum crunch.

    Recipe Courtesy of INFRA

  • Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.

    Halibut Tacos with Spicy Cilantro Pea Purée

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    Servings: 4
    Ingredients Method

    Ingredients
      

    Pea Purée
    • 2 tablespoons extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • 1 shallot finely diced
    • 1 cup frozen or fresh shelled peas
    • Pinch salt
    • 1 cup loosely packed cilantro leaves and stems plus more for garnish
    • ½ serrano pepper
    • 1 tablespoon freshly squeeze lime juice
    Fish
    • 8 ounces halibut fillet
    • 1 tablespoon extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • ½ teaspoon sweet smoked paprika
    • ¼ teaspoon cumin
    • Pinch cayenne pepper
    • Pinch salt
    • 1 tablespoon freshly squeezed lime juice
    • 6 corn tortillas
    • 6 radishes sliced

    Method
     

    1. In glass container with lid, drizzle olive oil over fish. Crush garlic overtop and use brush to coat fish on both sides.
    2. In small bowl, combine paprika, cumin, cayenne, and salt; sprinkle on both sides of fish.
    3. Drizzle lime juice on both sides. Marinate fish, covered, in refrigerator for 30 minutes. Prior to cooking, remove from refrigerator and allow to come to room temperature.
    4. Preheat oven to 375 F°.
    5. Place fish on parchment-lined baking sheet. Bake for 4 minutes on each side.
    6. While fish is cooking, in large saucepan, heat 1 tablespoon olive oil and sauté garlic and shallot on medium-low heat for about 2 minutes, or until soft and translucent. Remove from heat and set aside.
    7. Bring 2 cups water to the boil. Add peas and pinch of salt. Cook peas for 4 to 6 minutes. Drain.
    8. Use rubber spatula to scrape garlic, shallots, and olive oil into bowl of food processor. Add cooked peas, cilantro, serrano pepper, lime juice, and a further 1 tablespoon olive oil. Blend to a fine purée.
    9. Toast or grill tortilla shells. Spread some pea purée onto each tortilla shell, top with fish, and garnish with sliced radishes and additional cilantro.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    This is a quick and easy meal full of powerful flavour that you can throw together in minutes from a handful of cupboard ingredients. The starring green is delicate baby bok choy which is lavished with ginger, chili, and crispy garlic, then braised just enough to make it tender with a bit of a bite. Serve it on green onion-studded rice, top it with an egg, and you’re done.

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup jasmine rice
    • 1 tablespoon sesame oil
    • 1 Thai chili
    • 6 cloves garlic peeled and sliced crosswise
    • 1 1-inch piece of gingerroot sliced into matchsticks
    • 1 teaspoon Sichuan peppercorns crushed with a rolling pin
    • 4 baby bok choy quartered, rinsed, and held in cold water
    • 1 tablespoon seasoned rice vinegar
    • 2 green onions green and white parts sliced
    • 1 tablespoon extra-virgin olive oil
    • 4 organic eggs
    • 1 teaspoon black sesame seeds

    Method
     

    1. Cook rice according to package directions. Keep warm.
    2. In large skillet, on medium-high, heat sesame oil and sauté chili, garlic, and ginger for about 2 minutes, stirring constantly to keep garlic from burning. Add crushed peppercorns. Lower heat slightly, drain bok choy pieces and, without drying them, add to pan and sauté for a further 2 minutes, stirring constantly. The garlic should start to get crispy but if it doesn’t, turn heat up slightly. Add vinegar and remove from heat.
    3. Add green onions to cooked rice and stir to combine.
    4. Place a scoop of rice on each of 4 plates, place 4 quarters of bok choy on top, being sure to include crispy garlic, chili, and ginger. To a skillet, add 1 tablespoon olive oil and fry eggs. Place one fried egg on each plate atop rice and bok choy. Sprinkle with black sesame seeds.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

    Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

    Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

    This is a refreshing kale salad highlighted by juicy red grapefruit. Thinly sliced kale and a slightly spicy dressing of garlic, grapefruit juice, paprika, and crushed red pepper flakes give this spring salad a zingy flavour. The whole thing gets topped with a crunchy buckwheat and pumpkin seed granola for an interesting texture.

    Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

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    Servings: 8
    Ingredients Method

    Ingredients
      

    Buckwheat and pumpkin seed granola
    • ½ cup raw buckwheat
    • ½ cup raw pumpkin seeds
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon honey
    • ¼ teaspoon hot smoked paprika
    • ⅛ teaspoon salt
    Salad
    • 2 bunches cavolo nero central ribbed removed and sliced lengthwise to make about 4 cups
    • 3 tablespoons extra-virgin olive oil 1 teaspoon reserved
    • 2 ruby red grapefruit cut in sections, and ⅓ cup juice reserved
    • 1 small garlic clove peeled and crushed
    • ¼ teaspoon hot smoked paprika
    • ¼ teaspoon dried red pepper flakes
    • 1 teaspoon honey
    • ⅔ cup sliced green onion (white and green part)
    • 1.7 ounces radish microgreens (about 1 cup)

    Method
     

    1. Preheat oven to 350 F°. Line baking sheet with parchment paper.
    2. In small bowl, combine, buckwheat, pumpkin seeds, 1 tablespoon olive oil, 1 tablespoon honey, 1/4 teaspoon hot smoked paprika, and pinch of salt. Spread mixture out on parchment paper in even layer and bake in preheated oven for 10 minutes, stirring at  4- and 8-minute marks. Remove from oven and allow to cool without stirring.
    3. In Mason jar or small bowl, measure out 3 tablespoons olive oil. Remove 1 teaspoon and add to large bowl with kale. With clean hands, massage kale for a few minutes, working oil into kale. Set aside.
    4. Add reserved 1/3 cup grapefruit juice to Mason jar with 1/4 teaspoon red chili flakes, 1/4 teaspoon hot smoked paprika, crushed garlic, and 1 teaspoon honey. With your hands, break up half of granola mixture and add to kale with radish microgreens, green onion, and 3 tablespoons of dressing. Toss to combine.
    5. Arrange salad in serving bowl or platter and place grapefruit pieces overtop. Break remaining granola into bite-size chunks and add to top of salad.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Colcannon

    Colcannon

    Colcannon

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    Total Time 35 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 ½ pounds new potatoes chopped
    • 3 teaspoons sea salt divided
    • 6 tablespoons unsalted butter
    • ½ pound leeks halved and thinly sliced
    • ¾ pound green cabbage cored and chopped into 1-inch pieces
    • ½ bunch lacinato kale stemmed and chopped
    • 1 tablespoon apple cider vinegar
    • ¾ cup heavy cream
    • ¾ teaspoon coarse ground black pepper

    Method
     

    1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
    2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
    3. Add the cabbage and continue to sauté until tender, about 3-5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
    4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.
  • Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

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    Total Time 30 minutes
    Servings: 12
    Ingredients Method

    Ingredients
      

    • 2 packages 3.4 ounce – vanilla instant pudding mix
    • 3 cups cold milk
    • 4 tablespoons unsalted butter room temperature
    • 8 ounces cream cheese softened
    • ⅔ cup powdered sugar
    • 1 cup heavy whipping cream
    • 10.5 ounces chocolate vanilla sandwich crème cookies
    • Gummy worms

    Method
     

    1. In a large bowl, whisk together the pudding mix and milk for 1-2 minutes until fully combined.Place in the fridge to chill while you proceed.
    2. In a separate bowl, beat the butter, cream cheese, and powdered sugar until smooth and uniform. In another bowl, whip the heavy cream to stiff peaks.
    3. Combine cream cheese mixture with the chilled pudding mixture until fully combined. Then, gently fold the whipped cream into the pudding mixture until smooth and fluffy.
    4. Crush cookies with a rolling pin until a coarse crumb forms or pulse briefly in a food processor.
    5. Spoon half of the cookie crumbs into the bottom of 12 serving dishes or a 9×13-inch pan. Top with the pudding mixture-if making individual cups, aim for a scant ½ cup of pudding per cup. Top with remaining cookie crumbs.
    6. Decorate with gummy worms and serve promptly.
  • Crispy Sheet Pan Ramen

    Crispy Sheet Pan Ramen

    Crispy Sheet Pan Ramen

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • ⅔ cup teriyaki sauce or your favorite stir fry sauce
    • 2 teaspoons sriracha hot sauce
    • 1 teaspoon chicken bouillon optional
    • 6 tablespoons avocado oil
    • 4 packages ramen noodles
    • 1 pound boneless, skinless chicken breast sliced into ¼" thick pieces and halved
    • ½ pound broccoli cut into ½" pieces
    • 6 ounces sugar snap peas trimmed
    • ¼ pound carrots peeled and sliced into ⅛" slices
    • 4 scallions cut into 1" pieces

    Method
     

    1. Preheat oven to 450°F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon, and oil until smooth.
    2. Cook ramen noodles based on the package instructions.Drain and rinse.
    3. Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
    4. Evenly spread mixture on one or two unlined sheet pans.Rearrange chicken pieces so they are on the top of the noodles and veggies.
    5. Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
    6. Remove from oven and drizzle with remaining sauce as needed.

    Notes

    *Chicken can be substitute for another protein of choice. Proteins should be cut into 4″ slices for fast cooking.
  • Japanese Style Guacamole

    Japanese Style Guacamole

    Japanese Style Guacamole

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    Total Time 10 minutes
    Ingredients Method

    Ingredients
      

    • 4 ripe avocados
    • 2 scallions thinly sliced
    • 3 – 4 tablespoons rice vinegar or lemon juice
    • 1 tablespoon white miso
    • 2 teaspoons toasted sesame oil

    Method
     

    1. Cut avocados in half, discard pit and scoop flesh into a mixing bowl.
    2. Add scallions, rice vinegar, miso, and sesame oil. Mash until desired consistency.
    3. Taste with the dipper of your choice, such as veggie sticks or tortilla chips. If additional seasoning is required, add additional miso paste or salt to taste.