Category: Recipe

Cabbage Extravaganza

9/1/2023

It's no secret that we're pretty in to cabbage. For the last few weeks Paul has been showing off his 10lb cabbages. If we had a country fair to go to I think we'd definitely have a shot at first prize for these ones. It's been fantastic for making sauerkraut and a good talking piece at the market. Fall is really the time when cabbages shine and Denise gave me an early (very early) birthday gift yesterday. A cabbage cookbook, "My PEI Cabbage Cookbook," by Ann Thurlow. Look it up, it's pretty sweet. I'm sure I'll share more recipes as it goes but here's one to start you off.

Restorative Salad

Dressing:
1 jalapeno
1/3 cup vegetable oil
1/4 cup lime juice
2 T soya sauce
2 tsp brown sugar
1 tsp fish sauce
1 tsp grated ginger (we even have fresh this week!)
salt

Salad:
5 cups cabbage sliced
2 carrots shredded
small red onion chopped
3 cups shredded chicken breast
1 cup spinach sliced
1/3 cup cilantro
1/4 cup peanuts
1 T sesame seeds

Directions:
Whisk salad dressing ingredients together, toss in salad ingredients and top with nuts and seeds.

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Cold soup for hot days

8/18/2023

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Karin made this cold soup for us to enjoy this week and it was incredibly tasty and refreshing. I highly reccommend it this weekend as it's going to be another hot one. We served it alongside a feta and melon salad.

Chilled Zucchini Soup With Lemon and Basil
- Hetty Lui McKinnon NYT Cooking

The soup can be prepared ahead and chilled in the fridge for up to 24 hours or it can be served right away chilled with ice cubes.

2 lbs    zucchini, trimmed and roughly chopped
2 c        basil leaves (about 2 ounces), plus more to serve
1 c        roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve
6 Tbsp    lemon juice (from 2 lemons), plus more if needed
3        garlic cloves, roughly chopped
2 Tbsp    white (shiro) miso
2 c        vegetable stock

Kosher salt and black pepper
Ice cubes (optional)
Extra-virgin olive oil, to serve

Step 1
Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed.

Step 2
Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to a bowl and adding a few ice cubes if needed. Top with chopped cashews, a drizzle of olive oil, black pepper and a few basil leaves.

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Feature Vegetable this week: Bok Choi

6/3/2023

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Bok Choy Quinoa Salad with Miso Dressing

2 c. cooked quinoa, cooled
8 c. bok choy finely chopped
Dressing:
2T. minced ginger root
4 T. rice vinegar
3 T white or yellow miso
2 T. toasted sesame oil
2 T. honey
Salt and pepper

Super simple but this crunchy, fresh bok choy is going to feel like a hit of summer. I've got another bok choy salad for you to try on Tuesday, stay tuned.

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Roasted Carrots with Fennel and Mint

4/7/2023

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Can you believe it - we still have carrots from the end of last season that we are working through. Last year I made the mistake of selling too many at the end of the season; not keeping enough for ourselves so I was careful to reserve some this Fall. So before we get new carrots again (it'll be a while for us) I thought I'd share this great roasted veggie recipe.

Roasted Carrots and Red Onions with Fennel and Mint

2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped or 1/2 t. Ground
½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
½ teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

RECIPE PREPARATION

Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Recipe by Chris Morocco, Photos by Christopher Testani
From Bon Appetit. Nov. 2015

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Red Pepper Chicken Enchiladas with Salsa Verde

8/18/2022

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For the salsa verde:

•     1 lb tomatillos, outer husks removed
•     1 jalapeno pepper
•     1 serrano pepper
•     1/4 cup cilantro
•     2 green onions, roughly chopped
•     1 clove garlic
•     juice of half a lime

For the red pepper sauce:

•           3-4 sweet peppers
•           1-2 hot red peppers of your choice
•           1 tsp cumin
•           3 tablespoons olive oil

For the enchiladas:

•           1 tablespoon canola oil
•           1 medium sweet onion, diced
•           3 cloves garlic, minced
•           1 teaspoon dried oregano
•           1/2 teaspoon ground cumin
•           2 (4-ounce) cans diced green chiles
•           4 cups coarsely shredded roast chicken (you can buy a rotisserie chicken for this)
•           1/2 cup chopped fresh cilantro
•           3 cups shredded Monterey Jack cheese, divided
•           Kosher salt and freshly ground black pepper, to taste
•           8 (8-inch) flour tortillas, warmed
•           optional toppings: sour cream, sliced avocado, sliced radishes

DIRECTIONS:
To make the salsa verde:

Place the tomatillos, jalapeno and serrano pepper on a baking sheet. Place on one of the top racks of your oven so that the baking sheet is a few inches from the broiler. Broil on high until the tomatillos are blackened. Flip and do the same for the other side then remove from the oven and place in a bowl to cool

When the peppers are cool enough to handle, peel the skins and remove the seeds.

Place the tomatillos, peppers, cilantro, garlic, onion and lime juice in a food processor and blend until combined. Season with salt and pepper.

To make the red pepper sauce:

Place the peppers on a baking sheet Place on one of the top racks of your oven so that the baking sheet is a few inches from the broiler. Broil on high until the peppers are blackened. Flip and do the same for the other side then remove from the oven and place in a bowl to cool.

When the peppers are cool enough to handle, peel the skins and remove the seeds.

Place the peppers in a blender with the cumin and olive oil. Blend until combined. Season with salt and pepper as needed.

To make the enchiladas:
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.

In a large bowl, combine green chile mixture, chicken, 1/4 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.

To assemble the enchiladas, lay tortilla on a flat surface, spoon a tablespoon of the red pepper sauce into the centre and spread evenly

Add about a 1/2 cup of the chicken mixture in the centre. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.

Place into oven and bake until bubbly, about 35-40 minutes.

Serve with sour cream, avocado and/or radishes.

*Both the salsa verde and the red pepper sauce can be made up to a week ahead of time.*

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Cabbage Extravaganza

Cold soup for hot days

Feature Vegetable this week: Bok Choi

Roasted Carrots with Fennel and Mint

Red Pepper Chicken Enchiladas with Salsa Verde

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