KINGFISHER FARM MARKET RECIPES

This is such a beautiful fall side dish and one of those recipes where every little layer brings something different. The squash gets deeply caramelized and sweet in the oven, the maple tahini is creamy, tangy and just sweet enough, and then the whole thing is finished with an autumn chili crunch: toasted pecans, pumpkin seeds, sesame, crispy garlic, sage and rosemary sizzling away in warm oil with chili and paprika. It feels a little special without being fussy, and it would

I've returned to something I haven't had for a while. You would think that I would hardly need to enter a grocery store these days and that's almost true, except for chips! I love salty treats. This week I was feeling like I should hold off and Kate, my daughter mentioned that she loves kale chips. I know there's some of you that regularly make this but it doesn't often appeal to me (I'm being honest). That said, I had kale chips seasoned with nutritional yeast ready for

This is one of those salads that feels very fall without trying too hard. The dressing is sweet, tangy and a little savoury from the Dijon, with fig and apple jam giving it that lovely autumnal flavour. Lacinato kale is perfect here because it can stand up to a good massage and plenty of dressing, and obviously, lots of Parmesan. I love it simply as it is, but roasted beets and thinly sliced fresh apples are especially beautiful tucked through it. Serves 4-6 Prep: 15 Minutes

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