KINGFISHER FARM MARKET
  • Home
  • About
  • Flowers
    • Shop Flowers
  • Online Store
  • Recipes and news
  • Community Garden
  • Events
  • Contact



when we used to be out on the grass:)

roasted rutabega, apples and squash salad

9/21/2018

0 Comments

 
Keep the lightness of summer and add the rich taste of Fall with this yummy salad.

​Roasted beet, apple and squash salad with feta
(adapted from Fall CookFresh magazine)
 
Salad:
 
3/4 lb. butternut ….squash, cut into 3/4 inch dice
1/2 lb. beets, cut into 1/2 inch dice
1 red apple, cut into 3/4 inch wedges
2 T. olive oil
Salt
4 cups mixed sturdy greens
1/2 c. diced feta
1/4 c. toasted nuts or seeds
3 T. raisins
 
Vinaigrette
 
1/4 oil
1/3 c. thinly sliced shallots
Salt
1 - 1/2 t. fresh ginger
2 T. Balsamic vinegar (opt. - white)
1 T. maple syrup
1 T. fresh lime juice
1 T. finely chopped flat leaf parsley
1 t. Dijon mustard
Freshly ground black pepper
 
 
 
 
 


Combine squash, beets and apples with the oil and 1 t. salt.  Toss well and transfer to a large rimmed baking sheet.  Roast at 450 until tender 20 - 25 min.  (I added the apple after 5 min.). Let cool for a a few minutes.  Transfer to a large bowl.
 
Heat the oil in a small skillet over medium heat.  Add the shallots and a pinch of salt and cook, until softened and lightly browned, 2 - 4 minutes.  Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds.  Remove from heat and cool for a few minutes. 
 
Whisk the vinegar, maple syrup, lime juice, parsley, mustard, 1/4 t. Salt and several grinds of fresh pepper.  Whisk the warm oil into the vinegar mixture until emulsified.  Season to taste, adding more lime juice, salt or pepper as needed. 
 
Lightly season the greens with salt and drizzle with 2 T. of the warm vinaigrette.  Arrange on a platter.  Add the remaining dressing to the roasted vegetables and scatter over the greens.  Top with the feta, nuts/seeds, and raisins. ​
Picture
0 Comments

Red Peppers

9/7/2018

0 Comments

 
Picture
Roasted Red Pepper & Feta Cheese Frittata  (recipe from Colleen Littledale – from Georgia’s Support Circle)

​1 ½ c. grated cheddar cheese
1 T. flour
½ c. crumbled feta
¾ c. milk
7 eggs (or 6 eggs and 2/3 c. milk)
Fresh or dried basil (6 leaves?)
1 cup or so of roasted peppers   (or not roasted)

Grease pie plate.  Toss cheddar with flour.  Put in pie plate.  Crumble feta over.  Sprinkle chopped peppers over.  Add basil.  Beat eggs and milk together.  Add a little pepper.  Pour over cheeses.
Bake at 375 for about 40 minutes
0 Comments

    Newsletter:

    Subscribe to our weekly Newsletter to get info about the weekly produce and fabulous new recipes.
    Yours in green health, Angela Neufeld

    Categories

    All
    Farming Life
    Farm Market
    Flowers
    Recipe

    Archives

    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    July 2019
    June 2019
    May 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    February 2018
    December 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017

Picture

KINGFISHER FARM MARKET

512-172 Street,
​Surrey, BC V3Z9R3
*located south of 8th Ave, near White Rock, BC

Contact Us

STAY IN TOUCH!

  • Home
  • About
  • Flowers
    • Shop Flowers
  • Online Store
  • Recipes and news
  • Community Garden
  • Events
  • Contact