Potato Ham Soup

Servings: 6

Ingredients:

2 tbsp butter

3 cloves garlic, minced

1 white onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

4 white potatoes, chopped to bite sized

½ head of cauliflower, roughly chopped to bite sized pieces

1 ham steak (or about 1 cup ham), chopped

6 cups vegetable stock

¼ cup cream

1 tsp thyme, ground

Salt and pepper to taste

Instructions:

  1. In a large pot, melt the butter. Add the onions, carrots, and celery and saute until tender. Add the garlic and stir for 1 minute.

  2. Add the vegetable stock, and potatoes to the pot. Cook on low-medium heat for about 10 minutes. Add the cauliflower and ham and continue to cook until cauliflower and potatoes are tender.

  3. Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.

  4. Serve hot.

Note: you can serve this topped with cheddar cheese, bacon bits, a dollop of sour cream, and sliced green onions for added freshness and flavour!

Vegetable Pesto Gnocchi

Ingredients

2 tbsp olive oil

2 cups broccoli florets

2 cups leeks, sliced

1 pepper, sliced

1 tbsp garlic, minced

2 handfuls fresh spinach

700g gnocchi

2 cups heavy cream

½ cup pesto

1 cup parmesan cheese, shredded

Salt

Pepper

Instructions

  1. Follow cooking instructions for gnocchi and set aside

  2. If wanting to add a choice of protein such as chicken, shrimp, lentils, etc make now and set aside with gnocchi.

  3. In a medium sauce pan add cream and pesto and season with salt and pepper. Bring to a boil. Once boiling bring heat down and simmer for about 10 minutes, occasionally stirring the mixture. During this time the vegetables can be started in the following step.

  4. In a medium frying pan add olive oil, then add broccoli and peppers. Sauté on medium-high heat for 3 minutes. Then add chopped leeks and sauté for another 5 minutes.

  5. Add garlic to pan and sauté for 1 minute before adding in fresh spinach. Continue stirring mixture around until spinach is cooked.

  6. Going back to the sauce, after 10 minutes stir in 1 cup of parmesan and then let simmer another 5 minutes, until sauce begins to thicken. Sauce should be able to coat the back of a spoon when finished.

  7. Once sauce is done add to pan with vegetables. At this time also add gnocchi and choice of protein to the pan. Top with a bit of parmesan cheese and serve hot.

Recipe Developed and photographed by Dietetic intern Rae Wilcox.

 

Vegetable Personal Pizza

Ingredients

1 whole wheat naan bread

1/4 cup pizza sauce

1/3 cup cheese

1/2 cup diced vegetables (we used sweet peppers, zucchini, and garlic scapes for this one!)

6 pepperoni slices (optional)

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

  2. Spread the pizza sauce over the naan bread.

  3. Add the cheese on top.

  4. Place the pepperoni slices and vegetables on the naan bread.

  5. Bake at 375°F for 15-20 minutes until the cheese is melted.

  6. This recipe makes one serving, but feel free to make several personal pizzas for your whole family!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Garlic Parmesan Butter Roasted Potatoes

Serves: 4

Ingredients:

4 medium potatoes (or about 20 baby potatoes)

4 tbsp melted butter, set aside half for use later

1 cup shredded parmesan cheese (shaker parmesan will also work)

2 tbsp minced garlic (or garlic powder)

1 tbsp paprika

1 tsp Italian seasoning

½ tsp salt

1 tsp pepper

Instructions:

  1. Preheat oven to 400 ̊F

  2. Microwave the whole potatoes for about 5 minutes or until they start to soften. Check with a fork.

  3. Carefully transfer the potatoes to a roasting pan and using a flat tool (like a mallet or masher) smash the potatoes until they are about 1 inch thick. Bake for about 20 minutes.

  4. Mix the parmesan, minced garlic, paprika, Italian seasoning, salt and pepper together in a bowl.

  5. Coat the potatoes in the melted butter and then in the seasoning mixture.

  6. Bake again for another 10 minutes or until the potatoes are slightly crispy on the outside.

  7. Serve as a warm side with your meal.

Sweet Potato, Kale, and Red Lentil Curry

*Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Red Lentil Curry.jpg

Ingredients:

2 medium (or 1 large) sweet potato, cubed

1 carrot, diced

1 pepper, diced

1 onion, diced

2 cloves garlic, minced

Salt

Pepper

1 teaspoon curry powder

½ teaspoon turmeric

½ teaspoon red pepper flakes (optional)

1-2 tablespoons Thai red curry paste, depending on spice tolerance

1 can coconut milk

1 cup low-sodium vegetable stock

1/2 cup red lentils

2 stalks kale, finely chopped

Instructions:

  1. Mise en place: chop all of your veggies and measure out all of your spices. That way they will be right ready to go when you need them!

  2. Add oil to a shallow saucepan and heat over medium heat. To track the temperature, add 1 small piece of diced onion. When it starts to sizzle, you’re ready to go!

  3. Add the onion and cook for 2-3 minutes, stirring frequently. Onion should be softened and fragrant.

  4. Add the diced bell pepper & minced garlic. Cook for an additional 2-3 minutes, continuing to stir often.

  5. Add spices and curry paste and stir until the veggies are evenly coated.

  6. Next, add the coconut milk, stirring until smooth and mixed in with the veggies and spices. The mixture should be a nice rich orange colour.

  7. Add the vegetable stock and stir again.

  8. Finally, add the sweet potato. Stir, then cover and cook for 15 minutes over medium-low heat.

  9. Remove the lid, stir, and add the red lentils. Stir again, then cover and cook 20 minutes. Stir every 5 minutes of so.

  10. During the final 5 minutes, add kale. Continue to cook, stirring continuously, until the kale is wilted and coated in the sauce. The mixture should be thick and very fragrant.

  11. Serve alongside rice or naan bread – something to soak up the saucy goodness. Enjoy!

Recipe created & photographed by Alex Chesney, RD

Creamy One-Pot Pasta with Butternut Squash, Kale & White Beans

I came across this recipe yesterday and was immediately intrigued for a few reasons:

  • It used a bunch of produce we have on our farm right now (butternut squash, kale, & garlic)

  • It was vegetarian (perfect for that meatless Monday trend)

  • It was a creamy pasta dish (because, duh, what better comfort food is there?!)

  • AND it was still high in protein and all-around pretty balanced

I was hooked! I had most the ingredients on hand, so I went for it… The verdict? I’m so glad I did! I’ve had some not so great experiences with one-pot pastas in the past, leaving me with a runny mixture of seemingly random ingredients, but this one turned out perfectly. The original recipe called for fresh basil and pumpkin seeds, which I didn’t have on hand at the time, so I made a few tweaks to fit my pantry. It was quick, easy, and pretty darn tasty. Give it a try and let me know what you think!

Fave Updated.jpg

*Serves: 6

Prep Time: 15 minutes

Cooking Time: 8 -- 13 minutes

Ingredients

2 teaspoons dried basil

½ teaspoon red pepper flakes

1 small lemon

3 tablespoons olive oil, divided

6 cloves garlic

1 (15-ounce) can white kidney beans

12 ounces dried spaghetti

1 cup butternut squash purée (can sub sweet potato or pumpkin purée)

2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

4 1/2 cups water

1/2 cup plain Greek yogurt

3 cups loosely-packed kale

¼ cup parmesan cheese, shredded

½ cup mozzarella cheese, shredded

Instructions

  1. Finely grate the zest of ½ a small lemon. Combine with the dried basil and red pepper flakes, then whisk in 1 tablespoon of the olive oil. Season with salt and pepper to taste, stir to combine; set aside. Halve the lemon and set aside.

  2. Thinly slice 6 garlic cloves and add to a large straight-sided skillet (we like this one) or Dutch oven. Drain and rinse 1 can white kidney beans. Add 1/2 the beans, the remaining 2 tablespoons olive oil, 12 ounces spaghetti, 1 cup canned butternut squash purée, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

  3. Add 4 ½ cups water and bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last two minutes of cooking, add 3 cups baby kale.

  4. Remove from the heat. Stir in 1/2 cup of the plain Greek yogurt, the remaining beans, the shredded mozzarella, the herbed oil mixture, and the juice from ½ the lemon. Stir with tongs, and taste, adding more lemon juice and salt as needed. Divide the pasta between 6 bowls and garnish each bowl with the shredded Parmesan cheese, and more black pepper.

Recipe Note:

To reheat leftovers, warm in a skillet with a splash of water, tossing until the sauce loosens up and is creamy. Season with salt, to taste, and a squeeze of lemon juice.

Recipe slightly modified from: https://www.thekitchn.com/one-pot-pasta-recipes-261459

Smashed New Potato Salad with Dijon Vinaigrette

This week we are excited to share a delicious-looking recipe with you courtesy of our friends over at The Grateful Plate! These ladies are big supporters of our Farm Market & Pick-Your-Own Patch, and were generous enough to create a recipe using goodies found in our patch! We think this potato salad would be the perfect addition to your long weekend. You can pick just about all of the ingredients yourself from our veggie patch, or grab them pre-picked from our farm market if you’re running short on time. Either way, give it a shot, and let us know what you think!

The Grateful Plate smashed potato salad - TRM.jpg

*Serves 4-6

A big and bright salad that incorporates farm fresh radishes, peas and new potatoes.  It tastes amazing when served while the potatoes are still warm.  Serve with a side of protein of choice for an easy summer meal!

Ingredients

Salad mix:

2 pounds new potatoes, washed, either small ones or larger ones cut to equal pieces

2 tbsp olive oil

2 tsp minced garlic

1/2 tsp salt

1/4 tsp pepper

6 cups mixed spring greens, washed

4 radishes, thinly sliced

1/4 cup fresh shelled peas

1/2 small red onion, sliced

4 eggs, hard boiled and peeled

1 green onion top, thinly sliced

Dressing:

1/2 cup olive oil

1/3 cup apple cider vinegar

2 tbsp Dijon Mustard

1 tsp minced garlic

salt and pepper

Instructions

  1. Preheat oven to 400 degrees and line a sheet pan with parchment; set aside.

  2. Add all of the dressing ingredients to a small jar and shake well; set aside.

  3. In a large bowl mix the potatoes with the olive oil, garlic, salt and pepper.  Place on the sheet pan and bake for 30 minutes, until potatoes are tender and crispy brown.  Remove from the oven and use the bottom of a mug to gently smash the potato pieces.  They should still remain intact, just smushed! Set aside while you prepare the rest of the salad.

  4. On a large platter layer the salad ingredients: start with the greens on the bottom and scatter the sliced radishes, peas and onion on top.  Cut the eggs in half and place on the salad.   Tuck in the bits on warm golden potatoes and finish with a sprinkle of green onion.

  5. Serve immediately with the dressing.

Renee Mackey-Burson

The Grateful Plate

www.thegratefulplate.ca

Instagram - @the.grateful.plate

Facebook - @thegratefulplate.ca


Late Summer Chowder

Cooler weather is approaching, the official start of autumn is around the corner, and soup season has arrived! I’m looking forward to being able to comfortably use the stove and oven again and put them to work cooking up the tasty fall recipes I have in mind. To start us off we’ve got a hearty, delicious, and easy chowder. Flavour is built by cooking the vegetables in stages, and coating them with a lovely combination of spices. A low-sodium vegetable broth and just a dash of salt at the end will ensure a hearty-healthy final bowl, and all the wonderful vegetables featured make for a soup that is satisfying and filling. Take advantage of these still-in-season vegetables combined with comfortable cooking temperatures and try this recipe today. Let me know what you think!

Soup to Share.jpg

Ingredients

1 tablespoon oil

1 red onion, diced

3 cloves garlic, minced

1 small jalapeno, diced (more or less, depending on spice tolerance!)

2 bell peppers, diced

2 cobs sweetcorn, cooked & removed from the cob

1 zucchini, diced

5 small red potatoes, cubed

1 teaspoon paprika, oregano, and parsley (each)

½ teaspoon thyme

2 tablespoons flour

3 cups low-sodium vegetable broth

1 cup milk

Salt & pepper, to taste

Instructions

  1. Heat oil in pan over medium-high heat until hot. A handy trick to test the readiness of the pan is to toss in a small piece of diced onion along with the oil. When it starts to sizzle you know you’ve reached the right temperature!

  2. Once hot, add all the onion to the pan. Cook for 5 minutes until translucent and softened.

  3. Add the garlic and peppers and cook for another 5 minutes, stirring frequently.

  4. Add the corn, zucchini, spices, and flour. Mix until vegetables are evenly coated with the spices & flour.

  5. Next, slowly add the vegetable broth, stirring constantly.

  6. Once all the broth has been mixed in, add the potatoes. Lower the heat slightly and bring the mixture to a simmer. Cook for 15-20 minutes, until potatoes are softened.

  7. Add the milk and stir until hot.

  8. Season with salt and pepper, to taste.

  9. Enjoy!

Recipe created by Alex Chesney, RD

 

 

Asparagus & Green Garlic Flatbread

This flatbread recipe may look a bit lengthy, but it's oh-so-easy & delicious. If you're running short on time, feel free to use a store bought dough. The toppings are really flexible as well! Try swapping out the veggies for whatever you have on hand, or add some leftover roasted chicken or even a sunny-side-up egg for a boost of protein.

Ingredients
1 1/3 cups all purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
2 tbsp oil (canola, olive, or something similar)

Toppings
½ lb asparagus
3 stalks green garlic
2 tbsp oil
Salt and Pepper to taste
¼ cup softened goat cheese
Parmesan cheese to taste
Red pepper flakes (optional, if you want some heat!)

Instructions:

  1. Preheat the oven to 400ºF. In a medium bowl, mix together the flour, baking powder and salt. Slowly stir in milk and oil until a soft dough is formed. Once mixed, knead dough together approximately 10 times. Shape dough into a ball and let rest while toppings are prepped.

  2. Wash and trim the asparagus. Next, wash and trim green garlic (remove long green leaves and roots), then slice the remaining white portion of the garlic in half, lengthwise. Place prepped asparagus and green garlic in a 9x13 baking dish. Pour oil over the vegetables and rub until completely covered. Season with a sprinkle of salt and pepper and, if desired, the red pepper flakes.

  3. Next, flatten the dough onto a baking sheet lined with parchment paper. Stretch dough into desired shape (round, rectangular, abstract – it’s up to you!), about ¼ inch thick. Poke holes in the dough.

  4. Place both the prepped vegetables and the dough into the oven. This will allow the veggies to gently roast, and the dough to pre-bake a little before adding the toppings.

  5. After 10 minutes, remove the veggies and the dough from the oven.

  6. Carefully spread the goat cheese evenly across the dough using a spoon or rubber spatula. Arrange the roasted veggies on top of the goat cheese and finish by sprinkling with parmesan cheese.

  7. Return the flatbread to the oven for an additional 10 minutes, until the parmesan cheese is melted.

  8. Remove from the oven, transfer to a cutting board, and slice for serving. Enjoy!

Recipe created by Alex Chesney, RD