Week of September 26

These awesome ideas come from Nan Dell. Check out her awesome catering service on facebook 

Spaghetti Squash

SpaghettiSquash is an edible squash with slightly stringy flesh which when cooked has a texture and appearance like that of spaghetti.  Spaghetti squash can be baked whole, in the oven (make sure to poke a few small holes with a toothpick so it doesn’t explode in the oven), or it can be cut open and sautéed or steamed.

Spaghetti Squash is rich in Vitamins B-6, C, Magnesium and Fiber.  It is hearty and withstand colder temperatures.

Spaghetti Squash Pizza Crust Topped with Caramelized Onions

3 cups spaghetti squash

1 egg, beaten

1 garlic clove, minced

1/2 cup part skim shredded mozzarella cheese

¼ cup gratedParmesanReggiano cheese

Salt and pepper to taste

5 onions sliced into uniform slices

1 tbs. butter

1 tbs. olive oil

1 tbs. sugar

1 tsp. salt

¼ cup balsamic vinegar

Preheat oven to 400 degrees.

Cut spaghetti squash in half and bake until tender (you can remove seeds before baking or after, your choice).  Once squash has cooked scrape out and place in a colander to drain.  Using a paper towel(or a dish towel) squeeze out as much of the water as possible.

Mix the dried squash with the egg, mozzarella, Parmesan, salt and pepper and pat down onto a baking sheet to about ½”.  Bake until golden and crispy, about 20-25 minutes.

While squash bakes (before you make the crust), heat olive oil and butter in a heavy skillet.  When butter has melted, add the onions, salt, sugar and balsamic.  Let onions cook at medium low heat for about 15 minutes (undisturbed), gently stir onions and leave undisturbed for another 10 – 15 minutes, repeat this process until onions are golden and reduced by 3 x’s.  Be patient, this is a labor of love and well worth the effort.

Once “crust” has baked, top with onions and a sprinkle of parmesan.  Serve as a side or add some Italian sausage and serve as a main course.

Roasted Cream of Carrot Soup

3 tbs. Butter

2 shallots, chopped

2 cloves garlic, minced

2 tbs. brandy

8 - 10 carrots, scrubbed and peeled if desired half of them quartered and half of them diced and set aside)

4 cups chicken stock (vegetable stock can be used)



1 1/4 cup coconut milk (in the carton next to the soy milk), soy milk or almond milk

2 tsp. mint

Preheat oven to 350 degrees.  Place quartered carrots on a cookie sheet and drizzle with olive oil and sprinkle with salt.  Bake for about 25 minutes, or until carrots are soft. 

Heat butter over medium high heat.  Add shallots and garlic.  Add diced carrots and sauté for about 5 minutes.  Stir in brandy and simmer for about 5 minutes, add stock, pinch of salt, fresh ground pepper and half the mint.  Let simmer for about 20 minutes.  Roughly chop roasted carrots and add to mixture.  Puree soup until creamy and return to pot.  Stir in milk and gently heat.  Serve soup with fresh mint, a dollop of Greek yogurt and a drizzle of lime juice.

 Pickled Fennel and Radishes

½ fennel bulb, sliced paper thin with a Mandolin

3 pickling cucumbers sliced thin

1 small bunch radishes, sliced

2 star anise

1 tsp. fennel seed

1 tsp. coriander seeds

½ stalk lemongrass, bruised

5 juniper berries

10 peppercorns

1 bay leaf

¼ cup white wine vinegar

¼ cup apple cider vinegar

¼ cup water

½ tbs. Koshersalt

1 tbs. sugar

Heat a skillet over medium low heat.  Add star anise, fennel seed, coriander seed, juniper berries, peppercorns and bay leaves and toast until fragrant.  This should take about 3 – 4 minutes.  Removed from heat and set aside.  In a separate saucepan, add white wine vinegar, apple cider vinegar, water, salt and sugar and heat until salt and sugar have dissolved.  Add toasted spices and lemongrass and let heat for an additional 5 minutes.  Place shaved fennel, cucumber and radishes in a large glass jar, pour vinegar/spice mixture over fennel and let cool to room temperature.   Place a tight fitting lid on jar and place in the refrigerator.  Let sit for 1 day before using.

Week Beginning Aug 22


Collard Greens - you may not have them in your box this week but you will have some from last week or will have some in the future. 

Collard greens are most commonly known for being slow braised with ham hock and onion and then covered with hot sauce;  this dish is referred to as “soul food”.  Although I have had this dish many times while living in the States, collard greens have much more to offer.  They are full of health benefits and are high in vitamins A, C, B6, dietary fiber and magnesium.

Collard greens belong to the cabbage family and taste similar to a cabbage with no center “heart”.

Collard greens can be eaten cooked or raw.  I hope the following recipes give you some ideas how to prepare this healthy and delicious veggie!


Shrimp Tacos with Shredded Collard Greens (or kale) and Purple Cabbage Cole Slaw


½  cup white wine or apple cider vinegar

2 tbs. lemon juice

2 tbsp. sugar

4 tbsp. olive oil

½ tsp. celery seed

½ tbs. Dijon mustard

¼ small head purple cabbage, shredded

2 tbsp.  Italian flat leaf parsley

2 cups shredded collard greens (or kale) (remove stems and save for another use)

1 medium zucchini or 2 carrots, coarsely grated

1 small purple onion chopped

Kosher salt and freshly ground black pepper, to taste

2 dozen large shrimp shelled and deveined

6 corn tortillas

1 avocado sliced

Place apple cider vinegar, sugar, olive oil, celery seed, and Dijon into a small bowl and whisk well. Let sit for 15 minutes.  In a separate bowl  place cabbage, parsley, collard greens and zucchini or carrot and mix well.  Pour dressing over cabbage mixture and season with salt and pepper.  Let sit at room temperature for about ½ hour to marinate.

Meanwhile, heat grill to 375 – 425 degrees.  Toss shrimp with olive oil, salt and pepper and place on hot grill.  Shrimp will cook very quickly so be sure not to overcook, they should JUST start to turn pink when you flip them. Remove and set aside.

To serve:  Heat tortilla shells and place 4 shrimp on each shell, top with cole slaw and a couple avocado slices.  Season with salt and pepper

Blanched Collard Greens with Potatoes and Bacon

Dark greens such as collards, kale, rapini and spinach go beautifully with a little heat from chili pepper.  This dish can be made vegetarian, simply omit the bacon or use a vegetarian substitute.

1 large bunch collard greens, stems removed

¾  lbs. potatoes, chopped and peeled if desired

1/8 tsp. chili flakes (or to taste)

1 large onion, sliced

3 cloves garlic, minced

6 – 8 slices bacon, chopped

Salt and pepper to taste


Start by bringing a large pot of salted water to a boil.  While waiting for water to boil, prepare a large bowl with ice water, set aside.  Once water has boiled, reduce heat to medium and plunge collard greens into water and let leave for about 3 ½ minutes.  Remove greens (save water)  with a slotted spoon and place directly into ice water.  Remove and squeeze dry greens. Roughly chop and set aside.  


Bring water back to a boil and place potatoes into the water.  Once potatoes have cooked and have become rather soft, drain and cover to keep warm.


Prepare bacon by frying in a large fry pan until desired doneness (I like mine not too crispy).  Remove bacon to a paper towel lined plate and drain all but 2 tbs. bacon fat from the pan.  Place pan back on heat and add onion, sauté until soft and add garlic and chili flakes.  Add bacon back to pan, add potatoes and gently smash (just a bit), add collard greens and season with salt and pepper.  Let simmer until everything is heated through.  If mixture is really dry, you can add a little of the potato water or a little chicken stock.


Serve as a main or leave out bacon (sub olive oil) and serve as a side.  This is also really good as an omelette filling.


There is a lot of summer squash coming in this summer, be sure to grate it, lay it flat on a parchment lined baking sheet and freeze;  once frozen, place in a ziplock bag and freeze for the winter.  Add frozen squash to soups, stews and casseroles.  


Recipes by provided by Nan Dell @ Chickadee Epicurean – chickadeeepicurean.com

Please don’t hesitate to email with any questions!

Week Beginning Aug 7

Recipes from Nan Dell Chickadee Catering Co.

Summer squash

Summer squash are squashes that are harvested when immature, when they rind is soft and delicate.  Summer squash is high in Vitamin A, C,  and B and a decent level of magnesium.  

There are several  types of summer squash, but the most common, here in Alberta include; zucchini, yellow squash, and pattypan.

Summer squash can be eaten raw, sautéed or even deep fried.  It can also be used diced in an Italian salad or layered and baked with cheese for a beautiful side dish (au gratin).  Baking summer squash and pureeing it makes a great base for a vegetarian soup.

Hopefully the following recipes will inspire you eat more summer squash!

Baked Zucchini Fingers with Herbed Ranch Dressing

5 medium zucchini (or other summer squash) cut into wedges, seed gently removed 

2 cups panko breadcrumbs

½  tbs. smoked paprika (or regular paprika)

½ cup Dijon mustard

1 tbs. lemon juice

Salt and pepper to taste

For Herbed Ranch Dressing

1 cup mayo

2 tbs. fresh chives, chopped

2 tbs. Italian fresh leaf parsley, chopped

2 tbs. fresh basil, chopped

1 head roasted garlic*

2 tbs. fresh lemon juice

Pinch of salt and fresh ground pepper

Preheat oven to 425:

Place panko in a shallow bowl and mix with smoked paprika, and a little salt and pepper; next mix Dijon and lemon juice (season with a little pepper) in a separate bowl. Use a paper towel and blot any moisture that has accumulated on the squash.  Dip squash into Dijon mixture, just to coat lightly (you may need to scrape a little off if too thick), next coat with panko and lay on a parchment lined baking sheet.

Layered Summer Squash and Tomatoes

3 cloves garlic, cut in half

6 medium summer squash

4 Roma tomatoes or 3 cups grape tomatoes

5 russet potatoes, boiled until slightly softened (peeled or unpeeled, your choice)

1 cup fresh mozzarella (bocconcini) cut into small cubes

½ cup feta cheese, crumbled

1 large onion, sliced thin into rings

½ cooked and crumbled bacon (optional)

1 bunch fresh basil

Salt and Pepper to taste

Olive oil

1 lemon cut into wedges

Preheat oven to 350 degrees.

Place about 1 tbs. olive oil in a 9” x 13” baking dish and spread around so very lightly coated. Take cut side of garlic and run it all over the baking sheet (I promise it adds tons of flavor).  Continue until you have covered the entire baking dish with the cut garlic.  Discard the garlic when you are done rubbing it all over the dish.

Next, begin layering your veggies and cheese. Start with a layer of zucchini, cover the bottom of the dish.  Season lightly with salt and pepper, remember you will be seasoning each layer, so just a pinch of s & p.  Next, lay a single layer of the onions (separate the rings), place a layer of potatoes on top of the onions,  a layer of sliced or grape tomatoes,  a layer of fresh basil leaves and top everything with a little of the fresh mozzarella and a sprinkle of feta.  Continue this until all veggies and cheese have been used or you have filled up the dish.  Top with any remaining cheese and cover with foil.  Bake for about 40 minutes or until bubbly.  Remove the foil for the last 5 minutes or so to brown the cheese a bit.  Let rest for about 10 minutes before cutting into it.  Occasionally, there is an excessive amount of liquid accumulated in the bottom of the dish, it all depends upon the water content of the tomatoes and/or the squash.  To minimize this, remove the center seeds from the squash.  Otherwise, simply (carefully) drain off an unwanted liquid. Serve with a lemon wedge.

Week Beginning August 1

Recipes courtesy of Nan Dell

Swiss Chard is a leafy vegetable similar in appearance to kale, except for the color variation. The leaves are generally always green and the stalks can be green, red, yellow or orange. Swiss chard is from the beet family and is a great source of Vitamin K, A, E, C and it has a high iron content.  


The colorful stem of the chard has the highest concentration of vitamins.  If you cut the leaves away from the stem, don’t discard the stem, sauté it or save it for another use.


It is unclear why chard is referred to as “Swiss Chard” as it originated in the Mediterranean and isn’t Swiss in origin.


Italian Wedding Soup with Swiss Chard

½ lb. ground hamburger

½ lb. ground pork

1 small onion, sautéed

½ cup bread crumbs

¼ cup grated parmesan chees

¼ cup grated pecorino Romano

¼ cup choppe parsley

8 cups chicken stock

½ cup white wine

2 cups chopped Swiss chard

1 cup frozen peas

Salt and pepper

1 lemon cut into wedges


Place hamburger, pork, onion, bread crumbs, parmesan cheese, flat leaf parsley and salt and pepper into a bowl and mix well.  Set aside.  


In a large Dutch oven, place chicken stock and parmesan rind and bring to a boil.  Form beef mixture into small meatballs and add to boiling stock.  Let simmer for about 20 minutes or until meatballs are cooked through.   Add white wine and let simmer for an additional 10 – 15 minutes.  Gently stir in Swiss chard and peas.  Let cook for about  5 minutes.  Serve soup with a squeeze of lemon.


Simple Sauteed Swiss Chard with  Onions  and Dill

2 bunches Swiss Chard

1 tbs. olive oil

1 tbs. butter

1 medium onion, sliced

2 garlic cloves, finely chopped

¼ cup fresh dill, or to taste


Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces.  Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.


Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.


Quick Dill Pickles

1 large bunch dill, remove the bottom portion (the stalks)

2 large English cucumbers

3 tbs. salt salt, Kosher or sea salt (or salt labelled “Canning”)

1 ¼ cup vinegar

1 ½ cups water

1 tbs. coriander seeds (optional)

4 cloves garlic or 1 stem garlic scape,  cut into 2” pieces


Place salt, vinegar, water, coriander seeds, garlic and the stalks of the dill into a large non-aluminium pot.  Make sure to use one of the salt types listed.  Regular table salt contains iodine and anti-caking agents that can miscolour your garlic and cucumbers (turning them a greyish color).  Bring vinegar mixture to a simmer and let cook until the salt has dissolved.  Turn heat off and let cool for about 10 minutes.  Add your sliced cucumbers and the other half (the fronds) of the dill and let sit for about 30 minutes to an hour.  Pickles are ready to eat!


Swiss Chard, Dill and Goat Cheese Frittata

5 large eggs

1 cup chopped Swiss chard, tough stalks removed

¾ cups fresh kale chopped, cut along the stem on either side to remove so you are only left with the leaves (use the stems to make vegetable stock)

½ cup onion, diced

¼ cup dill, or to taste

Pinch of nutmeg

1 tbs. olive oil

1 tsp. salt

Fresh pepper

½ cup parmesan Reggiano

¾ cups crumble goat cheese (or ricotta)


Preheat oven to 375 degrees.  Separate eggs and beat the whites until slightly firm.  Beat yolks and fold in whites.  Mixture should be light and fluffy.  Meanwhile, heat a pan with high sides, with 1 tbs. olive oil, add diced onion and sauté until lightly browned.  Add Swiss chard and sauté until wilted and juices have released.  Add kale and continue to sauté.   Season with salt, pepper and a pinch of nutmeg.  While pan is still hot, add egg mixture and let cook briefly, until the bottom of the eggs have become slightly set.  Sprinkle cheese on top of egg mixture and place in oven.  Bake for about 15 minutes, just until set and cooked but not dry.


Serve slices topped with a goat cheese cheese or a dollop of tzaziki

Cream of Carrot Soup

3 tbs. Butter

2 onions, chopped

2 cloves garlic, minced (or a few garlic scapes)

2 tbs. brandy

8 - 10 carrots, scrubbed and peeled if desired

4 cups chicken stock (vegetable stock can be used)



1 1/4 cup coconut milk (in the carton next to the soy milk), soy milk or almond milk

2 tbs. fresh dill

¼ cream cheese

1 lime


Preheat oven to 350 degrees.  Clean carrots and cut into quarters.  Place ½ of the carrots on a cookie sheet and drizzle with olive oil, sprinkle with salt. Bake for about 25 minutes, or until carrots are soft.  


While the carrots are roasting, heat butter over medium high heat.  Add shallots and garlic.  Add remaining carrots and sauté for about 5 minutes. Stir in brandy and simmer for about 5 minutes, add stock, pinch of salt, and fresh ground pepper .  Let simmer for about 20 minutes.  Roughly chop roasted carrots and add to mixture.   Using an emersion blender or a regular blender, puree soup until creamy  (this may need to be done in batches) and return to pot.  Stir in milk and gently heat.  Serve soup with fresh dill, a dollop of softened cream cheese and a drizzle of lime juice.


Spice Rubbed Carrots with Harissa Yogurt

2 pounds small carrots, scrubbed, tops trimmed to 1/2"

Salt and pepper

1 tbs. sugar

1 tsp. mustard powder

1 tsp. smoked Spanish paprika

1 tsp. ground cumin

1/2 tsp. ground coriander or fennel

4 tbs. vegetable oil, divided

Freshly ground black pepper

1/2 cup plain Greek yogurt

1 tbs. harissa paste*

2 tsp. chopped fresh thyme, plus more

1/2 tsp.finely grated lemon zest, plus more

Lemon wedges (for serving


Preheat oven to 375 degrees.


Cook carrots in a large pot of boiling salted water until crisp-tender drain and pat dry.


In a separate bowl, mix sugar, mustard powder, paprika, cumin, and coriander. Toss carrots with 1 tbs. oil in a medium bowl.  Add spice mixture; season with salt and pepper and toss to coat.


Place carrots on a large baking sheet, be careful not to overcrowd; use an additional sheet if needed.  Place in oven and roast until caramelized and golden, but not burnt.  Keep an eye on them as the sugar will caramelize and can burn. Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and 1/2 tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.


Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.


*Harissa paste is a North African chili paste.  It is available at Big Bend Market South


Week Beginning July 17


Is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves.  Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks a lot  like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself.  It's firm and crunchy, and it tastes a bit like licorice or anise.  It has a fresh, bright taste and it's a favorite vegetable for salads and slaws. It can also be grilled or braised until tender.

The bulb is made of overlapping layers of vegetable, almost like a cabbage — but very firm and hard. To be used in salads, fennel should be sliced very thin, and it's easiest to do this with a mandoline.

Arugula, Fennel and Orange Salad

1/4 cup fresh orange juice 

2 Tbs. fresh lemon juice 

2 tsp. grated orange zest 

2 Tbs. extra-virgin olive oil 

2 Tbs. canola oil 

2 tsp. Dijon mustard 

1 ½  tsp. fresh tarragon 

1 green onion, chopped 

Salt and freshly ground pepper, to taste

1 large fennel bulb 

3 large navel oranges 

4 cups arugula

To make the vinaigrette, in a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. Set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough core parts.  Cut the bulb in half and, using a mandolin, cut into thin pieces.  Set aside.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and  slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges. 

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top, sprinkle with pomegranate seeds. Drizzle with the remaining vinaigrette and serve immediately. 

Week Beginning July 10


(Eruca sativa) – is a beautiful hearty leaf with a slightly peppery/”green” flavour  and is rich in vitamin C and potassium.   It brightens salads and even smoothies.

Arugula has been around since Roman times and it became popular in trendy food circles in the 1980’s.  

In Italy, specifically in Southern Italy, arugula is “arucula.”  When Italian immigrants made their way to Canada and the United States in the 1900’s they brought this word with them and it morphed and changed into arugula.  In Northern Italy, arugula is called “ruchetta”.  It eventually worked its way over the alps and became “rocket.”  If you have ever read a recipe written by an Englishman/woman, they will refer to arugula as “rocket.”   

Arugula can be used fresh in salads, tossed into sauces just before serving or even used as a pizza topping.

Fun fact about arugula:  Romans used to refer to it as an aphrodisiac - one of the most famous Roman poets – Virgil – wrote this in “Moretum” – “arugula excites the sexual desire of drowsy people.”  I can neither confirm nor deny this statement; in the meantime, here are a few recipes to get you started!


Arugula, Parsley Pesto

This can be used to toss with hot pasta for a light dinner or with cold pasta as a base for a pasta salad.  Drizzle over chicken, beef, pork or roasted veggies to step it up a notch.  Use it to replace tomato sauce on your pizza; bake your pizza at 450 for 10 – 15 minutes, crack an egg or two on top and put it back in the oven until the eggs are to your liking, serve with a glass of chilled white wine and you have a beautiful summer dinner.

4 cups packed fresh arugula or spinach

2 cloves garlic or 2 stalks garlic scape, chopped

1 head roasted garlic (cut top off garlic, place in foil, drizzle with olive oil and sprinkle with salt, bake for 25 – 30 minutes at 325)

2/3 cup extra virgin olive oil

3 tbs. toasted walnuts

2 tbs. fresh lemon juice

2/3 cup Pecorino Romano cheese, grated (or parmesan Reggiano)

Squeeze roasted garlic onto a large cutting board.  Place 2 cups arugula on top of the garlic and chop/mix until arugula is quite small and garlic has started to blend in.  Place remaining 2 cups of arugula on top of the already chopped arugula and continue chopping until arugula is very fine.  Place into a large mixing bowl.  Chop walnuts until they are very finely chopped and add to the arugula.  Drizzle lemon juice and olive oil over arugula mixture and toss well.  Add grated cheese and continue mixing until well blended.   You should have a “sauce” consistency.  If pesto is too thick, simply add a little more olive oil.  Taste and season with salt if desired.  Note* - this pesto can be made in a food processor; I just prefer it a little chunky.  Store leftover pesto in a mason jar sealed tight.  Pesto will stay good in your fridge for about 2 weeks.

Grilled Salmon with Wilted Arugula and White Beans

½ cup balsamic vinegar

4 salmon filets

½ cup Dijon mustard

4 Roma tomatoes, sliced thinly

1 cup course breadcrumbs

Salt and pepper

1 tbs. olive oil

I large onion, sliced

2 cloves of garlic or 2 stalks garlic scape, minced

2 19-oz cans of cannellini beans, drained and rinsed

5 cups fresh arugula or spinach

2/3 cup of white wine

Pinch of chili flakes (optional)

Salt and pepper, to taste

Pour balsamic into a small saucepan and place over low heat for about 10 – 15 minutes, or until reduced by 1/3 and starting to thicken.  Remove from heat and set aside.

Heat Grill to 425 degrees.  On a parchment lined baking sheet, placed salmon.  Pat salmon dry with paper towel and season with salt and pepper.  Spread Dijon over salmon.  Lay 4 tomato slices over Dijon and finally, sprinkle liberally with breadcrumbs.  Drizzle very lightly with olive oil.  Grill salmon for about 15 minutes until starting to turn opaque.  

While salmon cooks, heat a large skillet over medium high heat and add 1 tbs. olive oil.  When olive oil is hot, add onions and cook until starting to brown.  When onions have browned, add minced garlic and stir.  Add drained cannellini beans and wine and chili flakes and heat through, about 2 minutes.  Just before ready to serve, add arugula and stir until arugula has wilted.   Season with salt and pepper.  

Serve salmon over a scoop of the bean mixture and a drizzleof balsamic.


Arugula, Manchego and Chorizo Salad

¼ cup red wine vinegar

½ cup olive oil

1 tbs. Dijon

6 arugula or spinach

½ cups fried chick peas (garbanzo beans)*

½ cup Manchego cheese (Spanish goat’s milk cheese in the cheese section at Save On)

2 links cured chorizo sausage, sliced thin

Smoked Tomatoes**

Place vinegar, olive oil, Dijon and a little salt and pepper into a  small bowl and mix well.

Place arugula on individual plates and top with chick peas, Manchego cheese, chorizo and tomatoes.  Drizzle with dressing just before serving.

*to make fried chick peas, simply drain and rinse chick peas and lay on a towel to dry for about 30 minutes (or gently rub with towel to dry).  Heat 1 ½ “  oil in a deep skillet.  When oil has reached 350 degrees, gently add chick peas.  Let fry until colour has changed to a light brown colour.  Remove with a slotted spoon to a paper towel lined plate and season with salt and pepper.  Let cool.

**for smoked tomatoes, simply turn smoker to lowest smoke setting.  Cut grape tomatoes in half and lay on a piece of tin foil (poke little holes in the foil before you lay the tomatoes on it to better allow the smoke to circulate through the tomatoes), drizzle with a little olive oil and sprinkle with salt.  Place on smoker for about 2 hours.


Garlic Scapes

As a part of the garlic plant's reproductive cycle, they produce flower stalks, or scapes. They start out growing relatively straight and start to curl around the ends.  The stalks are cut off to encourage growth to the garlic bulb beneath the ground.  

Garlic scape can be used in any recipe calling for garlic; just remember that when garlic scape is sautéed or heated, it loses about ¼ of its garlic flavour so make sure if you are substituting garlic scape in a recipe that calls for garlic, use extra scape.

Grilled Garlic Scape

Grill garlic scape and green onions until lightly charred and toss with a little lemon, salt and olive oil for an interesting and delicious burger (turkey, vegetarian or beef) topping.  Or as a side dish.

Garlic Butter

Roast garlic scape in the oven for about 25 minutes are 350 (drizzle with olive oil and salt) and place in a food processor with softened butter.  Remove to a piece of plastic wrap and form into a log.  Place in the refrigerator to harden.  Place a slice of garlic butter on top of a freshly grilled steak or a baked sweet or russet potato.