Archive for the ‘Herbs’ Category

Summer Potato Salad with White Wine Herb Mustard

2 lbs small waxy potatoes, red or white, halved

2 tbsp apple cider vinegar

1/3 cup mayo

1/4 cup sour cream or greek yogurt (a healthier addition!)

2 tbsp SMAK DAB White Wine Herb Mustard

1/2 cup chopped onion or leek

1/2 cup chopped celery

1/3 cup chopped dill pickles

2 hard boiled eggs, chopped

1/4 cup freshly chopped parsley

1/2 finely chopped jalapeño

Salt and pepper, to taste

1. Place the baby potatoes in a pot, and cover with 1.5″ of water.

2. Bring to a boil, and cook for about 10- 15 minuets, or until the potatoes are fork tender.

3. When cooked, remove the pot from the heat and drain the potatoes.

4. Place the cooked potatoes in a bowl, and drizzle over 1 tbsp of apple cider vinegar (the vinegar soaks into the warm potatoes and adds a pop of flavour!)

5. Place into the fridge and cool.

6. In a separate bowl, mix together remaining ingredients and a good pinch of salt and pepper.

7. When potatoes are cooled, cut into bit sized or desired size of potato bits.

8. Mix with the dressing and add-ins until just combined. (Be careful not to over mix or the potatoes will break down too much!)

9. Place back into the fridge and cool completely.

10. Serve cold and enjoy!

Note: YOU CANNOT MESS UP THIS SALAD! Feel free to play around and have fun with the add-ins. For example: use capers or pickled beans instead of pickles, red pepper or radish in the place of celery, chopped dill instead of parsley, red wine or white vinegar for apple cider vinegar. Potato salads are a great opportunity to use up odds and ends in your refrigerator or pantry. Have fun!

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Summer BBQ Pizza

Summer Pizza

The easiest thing you’ll throw on the BBQ this Summer isn’t steak or potatoes, it’s pizza!

1 par-baked pizza crust (we have them in the freezer from DeLuca’s)

1 cup lightly packed tarragon

1/2 large zucchini – thinly sliced (I used the white zucchini from this week’s CSA box)

1/2 cup crumbled goat cheese or soft cheese (like Dairy Fairy Original)

Olive Oil

Salt & Pepper

Drizzle olive oil on your pizza crust and season with salt and pepper.  Layer on the thinly sliced zucchini, sprinkle with most of the tarragon.  Crumble cheese on top.  Season with more salt and pepper.

Bake at 350-400 degrees for 15 to 20 minutes on the BBQ – be sure to use a pizza stone or rack.  Check to make sure your crust is crispy and golden brown.  Remove from heat and sprinkle the rest of the cheese and fresh tarragon.   Serve with a fresh side salad and a crisp white wine.

Chard, Spinach and Basil Pesto with Pasta

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Winter squash and chicken

Peel and chop up your squash.

Sautee in a pan until golden. Add some herbs that you have kicking around.  Oregano, thyme, and or parsley would work.  Chop up some boneless skinless chicken breast or chicken thigh.

Add to the pan and sautee until the chicken is browned.  Add salt and pepper to taste.   At this point you can add in about a cup of sliced mushrooms if your pan is big enough 🙂

Add in 3 tbsp mascapone cheese and about half a cup of light cream or full fat milk.  Stir around until creamy and bubbly.  Turn the heat down and let simmer until the chicken is cooked.  About 5 minutes.  I like to serve this with a salad, or on toast, or tossed with pasta.

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Asian soup with loads of veg.

It’s amazing how much cabbage you can thinly slice and pop into a soup.

Take your leftover turkey or chicken bones from Christmas.  Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.  Remove the bones and voila, you have the base for a soup.

Into this add in about 4 tbsp coconut amino (fermented coconut soy sauce alternative that has WAY less salt)

1 tbsp sesame oil,

1 tsp soy,

and about 3 tbsp sriracha hot sauce.

Simmer away until blended.

Bring soup to a boil then add in about 4 cups finely shredded cabbage, 3 cups sliced mushrooms, 1 cup shredded carrot, 2-3 cups chopped fresh kale.  If your kale is frozen add it in at the end with the green onion instead.

Let simmer 3  minutes until cooked, then add in 1 bunch chopped green onion, some chopped basil, and 1 bunch chopped cilantro (if you like cilantro).

Cook up some rice or egg noodles or long life noodles.  Place in the bottom of a bowl and add in the soup.  Voila!  Dinner.  In my soup I added in some left over roast pork. Left over roast beef or chicken works well in this soup as well.

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Jennifer’s green kale smoothie!

A generous customer named Jennifer has suggested this wonderful smoothie to use up your kale!

Thanks Jennifer!

 

Green smoothie:
Frozen chopped up green apple (about a small apple’s worth)
About a cup of chopped up kale
About half a cup of parsley or 5ish mint leaves (whichever herb you choose ends up being the dominant flavour)
A banana
Chia seeds (totally optional)
Water or coconut water

Give it all a good zip in the blender – I feel like Popeye every morning when I drink this! I chop, bag & freeze a bunch of apples and kale at once so it’s ready for me.

Garlic Scape and honey dressing

We found this great dressing recipe on about.com.  What a great way to use many items that you have in your CSA bag!!

 

Yield: 1 Cup

Ingredients:

  • 2 garlic scapes, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard or similar brown mustard
  • 4 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • dash salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup extra virgin olive oil

Preparation:

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.