KINGFISHER FARM MARKET RECIPES

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.

1 small garlic clove, minced ¾ c. mayonnaise ¾ c. sour cream or plain yogurt ½ c. chopped parsley ½ c. chopped tarragon 3 T. chopped chives 2 T. lemon juice Salt and pepper to taste Instructions: Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30 – 45 seconds. Serve as a dip, or toss with salad greens for a dressing. The dressing should last about a week in the fridge.

½ cup olive oil ½ cup lemon juice ¼ cup packed fresh mint 3 T honey or maple syrup 1 T Dijon mustard 2 cloves garlic ¼ tsp salt Black pepper Combine all ingredients in food processor and blend until smooth.

·2 cups fresh cilantro ·1 garlic clove ·¼ cup lime juice ·2 teaspoons maple syrup or honey ·½ teaspoon ground coriander ·½ teaspoon sea salt ·½ cup extra-virgin olive oil Instructions In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth. Option: Make it creamy - blend with 1 avocado or ½ cup plain whole milk Greek yogurt from loveandlemons.com

Ingredients: 4 sweet red peppers 3 sweet potatoes or yams 1 large onion 4 cloves garlic 4 Tbsp olive oil 2 Tbsp Italian herb seasoning...

Based on a Recipe by Ottolenghi  Ingredients: 4 medium eggplant 1 small tomato 2 garlic cloves ¼ cup fresh sweet onion ¼ cup fresh...

¾  cup feta cheese, crumbled or cubed 2 garlic cloves finely chopped 1 cup of carmelized onions Roasted peppers to line the crust ½ cup...

Hot German Green Bean Salad – From Simply in Season cookbook the taste of german potato salad – with green beans!   1½ lbs green beans...