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Roasted Beet & Quinoa Salad w/ Kale and Feta

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One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6! 


Roasted Beet & Quinoa Salad with Kale and Feta

Makes 4+ servings 



  • 2 medium golden/or red beets, peeled and cut into 1/2” wedges
  • 1 Cup quinoa
  • 1/4 Cup garlic scapes, chopped 
  • 1 Small bunch kale, ribbed and chopped
  • 1/2 Cup crumbled feta
  • 1/3 Cup dried cranberries
  • 1/4 Cup sliced almonds (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tsp red pepper flakes

-whisk to combine-



Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through. 

Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool.

While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious. 

In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill.  Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!

Parsnip Gratin with Gruyere and Thyme

1 lb Parsnips
1 small yellow onion
3 Cups heavy whipping cream
Butter, for greasing the pan
1/4 tsp ground nutmeg
1/4 tsp pepper
1 1/4 tsp kosher salt
1 tablespoon fresh Thyme or rosemary, finely chopped
1 tablespoon all purpose flour
3 large minced cloves garlic
1 generous cup grated gruyere cheese OR swiss cheese

Preheat oven to 400 F

Parsnip 1

Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. The thinner the slices the better. If you don’t have a mandolin, slice them as thinly as possible. Thinly slice the onion and grate the cheese. Generously grease a 9 x13 inch baking dish with butter.

Layer the parsnips and onion and 1/2 of the cheese and 1/2 of the thyme, reserving the bigger pieces of parsnips for the final layer. Press down and make sure layers are even. It’s OK if the inside layers are messy. Place the last layer of parsnip slices in nice looking overlapping rows.

In a small pot heat 3 Cups whipping cream. Whisk in salt, nutmeg, the remaining thyme, white pepper, flour and the Parsnip 3garlic and when it just comes to a simmer, pour over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies. Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg.

Parsnip 4

Cover securely with a lid or foil and bake for 50 minutes on the middle rack. Remove foil, pierce with fork, parsnips should be al dente. (If not- your parsnips were perhaps cut thicker that 1/8 of an inch, and you may need to cook longer with the foil on) Don’t worry if it seems watery at this point, bake another 15 minutes uncovered, or until golden and bubbly. It is important to let it sit at room temp for 15-20 minutes before serving, so it sets and thickens.

Sweet Corn Soup with Cilantro and Lime

1. 1 cup diced potato, skin on (1/4 inch cubes)
2. 4 cups fresh corn (4-5 ears)
3. 2 tablespoon butter or olive oil
4. 2 cup diced sweet onion (1 large onion)
5. 2 cloves garlic, halved
6. 1 jalapeño, chopped
7. 1 tablespoon fresh thyme
8. 4 cup chicken stock ( or veggie stock)
9. ½ tsp ground coriander
10. ½ tsp ground cumin
11. Juice of 1 lime
12. salt and pepper to taste
13. ¼ cup fresh cilantro
14. ½ cup crumbled queso fresco cheese, or any fresh cheese
In a large stock pot, heat butter or olive oil. On medium heat, sweat onions and garlic until fragrant. In a bowl, cut off fresh kernals of corn so you have about 4 cups. Add the corn and diced potatoes to the pot and sautee lightly. Add jalapeno. Season with salt and pepper, and add chickens stock. Bring to a gentle boil, and simmer for about 20 minutes until potatoes are cooked and tender. Remove the soup from the heat, and use a hand blender or blender to puree the soup until smooth. (You can strain the soup if you like a smoother texture).  Pour the soup back into the pot and return to the heat, and add coriander, cumin, thyme, and season with more salt and pepper to taste (if you need it).  Remove from heat, and add the juice of one lime to add freshness. Serve hot with fresh cilantro and crumbled cheese!

Spicy Collard Greens

2 lbs collard greens *

5 slices thick bacon diced (smoked, no nitrates)

1 large onion diced

3/4 cup chicken broth

3 tablespoons cider vinegar

1 tablespoon brown sugar – or honey

1 teaspoon red pepper flakes

½ teaspoon tabasco or other hot sauce

Salt and pepper

*I used turnip greens, Swiss chard and some red cabbage that had been sitting in my fridge


  1. Use knife to cut out large rib in collard greens – compost.   Stack leaves and roll up then cut into ¼ inch strips.
  2. Cook bacon in a large pot over medium heat until crisp.  Remove with slotted spoon to a paper towel lived plate.
  3. Add onion to bacon fat and cook over medium heat stirring occasionally until softened.
  4. Add broth, vinegar, sugar/honey, red pepper flakes and tabasco to pot and stir to combine.
  5. Add collard/mixed greens and turn or mix them occasionally.  Cover turn heat to low and cook for an hour, stirring occasionally.
  6. 6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.

Adapted from Spicy Southern Kitchen

Spring Asparagus and Lemon Quinoa Salad

Spring Asparagus and Lemon Quinoa Salad

  • 1 tablespoon olive oil
  • 1 1/2 cups white quinoa
  • 3 cups water or chicken stock
  • 4 baby zucchini or 2 small
  • small handfull of asparagus
  • 1 cup fresh peas or fiddleheads
For the dressing:
  • 1/4 cup lemon juice
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoons SMAK DAB Honey Horseradish Mustard
  • 1 tablespoon honey
  • 1 small garlic clove
  • Big handful of finely chopped fresh basil
  • Plenty of sea salt and freshly ground pepper
  • Parmesan, to serve
  1. Rinse your quinoa thoroughly in a sieve until the water runs clear.
  2. Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
  3. Add the stock and a good pinch of salt and pepper. Boil for 20 minutes on medium heat.
  4. Meanwhile, thinly slice your zucchini lengthways, and trim your asparagus ends. (Bend the end of the asparagus until it naturally snaps, this piece is the woody and tough to eat!) Griddle them all for a few minutes on each side until soft.
  5. Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
  6. Cook the peas/fiddleheads in salted boiling water for 1 minute and drain. Run under cold water to cool down completely. Cut into bite sized pieces.
  7. When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
  8. Roughly chop the zucchini and asparagus and mix with the quinoa, peas/fiddleheads and dressing.
  9. Serve with shavings of Parmesan cheese.

Open face burgers with veggie sautee

You can make this recipe with fresh or frozen kale.  You can also substitute the kale with spinach or chard or bok choy or collard greens.

I used delicata squash in this recipe, but I have used regular pumpkin, red kuri, butternut, acorn squash, or any other bright orange winter squash.  I keep the peel on with the delicata, pumpkin or red kuri, but if I use other squash I peel them.

Take out 4 cups of chopped frozen kale (or other greens) and let thaw in a bowl. Or use fresh.

Sautee one chopped onion with a few cloves of garlic.  Add about a cup and a half of very thinly sliced winter squash (I use a mandolin to get it really thin) and a few cups of sliced mushrooms.

Sautee until the squash and mushrooms are soft.

Add in your kale.

Stir around until your kale is wilted and hot.

Add in about 3 tbsp mascapone cheese and 1/4 cup of light cream or full fat milk.  This soft cheese will melt and make the veggies creamy.  Stir until incorporated and creamy.  If it’s too liquidy, let it cook a bit more, if it’s too dry, add more milk.  Check out that big mountain of kale that I use for this recipe.

open face

Grill or fry your beef patties on low until done. Slice and grill some good quality bread.  I used some potato rosemary bread that we had in the freezer left over from the summer.  Place each patty on the grilled bread.  Top with a mountain of the kale/squash/mushroom sautee and serve with a knife and fork.  It’s tasty, creamy, savoury and so satisfying.  This is not your regular burger!open face 2

Stewed Rhubarb

If you call this a rhubarb compote it sounds so much more fancy than stewed rhubarb.  Whatever you call it, cooking rhubarb down with a little sugar or honey and water makes a delicious dessert, ice cream topping, cake topping, or yogurt addition.

6 cups chopped rhubarb

1 cup sugar, OR 1/2 to 3/4 cup honey

1/2- 1 cup water

1 tsp grated ginger (optional)

Put rhubarb and water and ginger if desired,  into a sauce pan, bring to a boil then turn down to medium and simmer for 15 minutes or until Rhubarb is soft.  Add more water as needed to achieve desired consistency.  Once desired consistency and softness is achieved, add honey or sugar to taste, stirring until dissolved.


Recipes from Crampton’s Market!

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