KINGFISHER FARM MARKET RECIPES

Recipe from Mike Hulkquist and Chili Pepper Madness Serves 4 5 poblano peppers 1 tablespoon olive oil 1/2 jalapeno pepper chopped 1 small onion chopped 2 cloves garlic chopped 1/2 pound fresh tomatoes chopped (or use canned) 1 teaspoon Mexican oregano 1 teaspoon paprika 1/2 teaspoon ancho powder or use chili powder ½ teaspoon cumin Salt and pepper to taste 2 large eggs 1 cup shredded cheddar cheese or use Monterey Jack, pepper jack, or a combination FOR GARNISH

Ingredients 2 medium sized Italian eggplant 3 T balsamic vinegar 3 T extra virgin olive oil salt, pepper baguette butter arugula Instructions Preheat oven to 425F Slice eggplants lengthwise into 1/4 in thick strips adn lay strips on parchment on a baking sheet mix balsamic and olive oil and brush onto eggplant. Sprinkle with salt and pepper. Roast for about 10 minutes turning slices over and brushing again with oil mixture. Roast for another 9 minutes or so. Cool. Cut bag

Summer is just beginning and so are those long, easy al fresco nights around the table. This pasta is one of those dinners that comes together quickly but feels special enough to serve to friends or family out on the patio. As the Swiss chard starts flourishing at the farm, this recipe feels like the perfect way to let it shine. The earthy greens soften and sweeten as they cook, balanced with bright lemon zest, lots of parmesan, and a little heat from the chili flakes. Tossed

1 pound salad turnips, about 6-8 medium, cut in wedges 1 tablespoon avocado oil 2 teaspoons mirin 2 teaspoons rice vinegar 1 teaspoon ginger, grated 1 1/2 teaspoons white miso 1/4 -1/2 teaspoon salt 1/4 cup scallions (green onions) 1/4 cup parsley Cut turnips in wedges Whisk together mirin, rice vinegar, grated ginger, miso and ¼ tsp salt In a heated skilled, add oil and turnips. With tongs push the turnips around until most of them are cut side down. Cook 2 minutes on eac

This is one of Paul's go-to pizza dough recipes; from Christopher Kimball's Milk Street. This recipe makes enough dough for four 10-12 inch pizza crusts. Ingredients 1/4 cup greek yogurt 2 T olive oil 4 cups bread flower 2 1/4 tsp instant yeast 2 tsp sugar 1 1/4 tsp salt Directions: In a 2 cup liquid measuring cup or small bowl, stir together 1 1/2 cups water, yogurt and oil In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix with the dough hook on

New York Times Cooking by Kayla Hoang Our friend Crista made us a similar recipe this week and it really hit the spot. I think it would be great with a garnish of lime wedges. I realize the photo is slightly misleading but I didn't have a great photo of the salad, visit the original post for the photo of the salad. This is a picture of our Fall cabbage a few years back. If you’re more of a visual learner here’s the instagram reel Ingredients Yield:4 to 6 servings 1 (14- to

It's spring but we are still a bit off from eating fresh veggies. So along with onions from last year we are still enjoying our "Annie Jackson" dry beans. This are amazing, plump, tasty beans. Ingredients: 2 sliced bacon, 1 small sweet onion, 1 bell pepper, 2 garlic cloves, 1 tablespoon smoked paprika 1/4 TO 1/2 teaspoon chipotle chili powder ¼ teaspoon salt ¼ teaspoon freshly cracked black pepper 2 tablespoons apple cider vinegar 2 tablespoons BBQ sauce 2 tables

This was a special dessert to try as a January treat. Take note it really needs to be made the day before for a classic creme brûlée. That said, I really love warm custard so I did have to dip into some of it right out of the oven. The original recipe is from Food 52 Ingredients 1 3/4 cups canned or freshly prepared pumpkin purée 2 cups heavy cream 1 cup whole milk ½ cup light brown sugar ¼ cup granulated sugar 1 tsp ground cinnamon ¾ tsp freshly grated nutmeg ½ tsp ground

This is such a flavourful meal to serve. I love coming to this recipe in January when it's easy to feel discouraged about the lack of fresh veggies. I have adapted the recipe from Ottolenghi's original which you can find here . I have substituted oat groats instead of lentils and barley because I prefer them and they provided a similar texture and taste. The miso and mushrooms add such an incredible umami depth. If you have a food processor the first six ingredients can

This recipe is from Janet and Greta Podleski's cookbook, Looney Spoons. It was a formative one is my early cooking years and one I often return to for comfort food. 6 servings 4 cups chicken broth (or veggie broth) 1 cup onions, chopped 2 cloves of garlic, chopped 1 T ginger root, grated 3 cups carrots, chopped 1 tsp thyme 1/2 orange juice 1/2 cup buttermilk (or milk alternative) 1 tsp Paul's hot sauce black pepper to taste 1 T fresh parsley, chopped Pour 1/2 cup of the bro

This is not the only winter squash/pumpkin curry on in my recipe collection. It is one I tried last week and really loved. I liked the variation of having chunks of chicken, carrots and onion as well as stirring in a creamy squash puree. The flavours held extra depth and richness with the tamari and miso paste being added to the red curry paste. It hit the spot. This recipe is based on a Vegan Thai Kabocha Squash Curry recipe from Nisha Vora. Serves 8. Ingredients: 3 c

Everyone has their favourite of the 4 salad dressings that we have made for you with our fresh herbs and this one is mine. It's so versatile. I will use it for a green salad but also on a potato salad or maybe even a dip for roasted vegetables. You get the idea! Ingredients: 1 ¼ cup plain yogurt ½ cup mayo ¼ cup chopped fresh dill 1 T lemon juice ¼ tsp salt ¼ tsp pepper Blend together and chill to serve.