Grilled Peas with Hoisin Sauce

 
This is the eighth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the eighth summer recipe in partnership with Grey Arrow Farm’s CSA program.

Crisp sugar peas grilled with a fragrant hoisin sauce.

Every summer I plant a couple rows of sugar snap peas. I don’t think it would be a summer garden without them. This year I discovered how amazing they are grilled on the BBQ. Paired with the savoury Asian flavours of hoisin and sesame seed, these peas are crowd favourite at the summer table.

Grilled Peas with Hoisin Sauce

  • 4 – 6 cups sugar peas or snow peas

  • 1 tbs olive oil

  • 1 tbs soy sauce

  • 3 tbs hoisin

  • 1 tbs sesame seed oil

  • 1 tsp rice wine vinegar

  • ¼ tsp garlic salt

Pre-heat grill, along with a vegetable grill basket, on high heat for approximately 5 minutes. Turn down heat to medium.  

In a medium size bowl, toss peas in olive oil. Grill in vegetable basket until evenly charred, but not burnt. You’ll want to retain a little crunch still in the peas. Using the same bowl you tossed the peas in oil, mix together remaining ingredients for the hoisin sauce. Toss the grilled peas in hoisin sauce and serve hot.

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Kale & Swiss Chard Breakfast Pizza

 
This is the seventh summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the seventh summer recipe in partnership with Grey Arrow Farm’s CSA program.

Something just feels so right about a running egg on a crispy pizza.

Kale & Swiss Chard Breakfast Pizza

  • 1 pre-made pizza dough ball from your local Italian Shop (substitute for flat bread and adjusting cooking time if you can’t find pre-made pizza dough)

  • 2 cups chopped kale and Swiss chard

  • 1 garlic scape (substitute for green onion), thinly sliced

  • 1 tbs olive oil

  • 1 tsp lemon juice

  • 2 tbs mayonnaise

  • 2 eggs

  • ¾ cup grated mozzarella cheese

  • Salt and pepper to taste

Preheat oven to 500°F.

In a small bowl, toss kale, Swiss chard, garlic scapes, lemon juice and olive oil until evenly coated. Season with salt and pepper.

Divide pizza dough into two. Roll out dough into two 6-inch rounds. Dust pizza peel with cornmeal to prevent sticking. Place rolled out dough on pizza peel. Spoon on 1 tablespoon of mayonnaise (per pizza) and spread over pizza. Layer on half of the kale mixture, leaving a small nest in the middle to drop the egg. Sprinkle on cheese and drizzle with a little olive oil. Transfer to pizza stone.

Cook for 8-10 minutes, and then drop egg in nest and cook until egg sets but yolk is a little runny (another 5-6 minutes). Cooking times will vary from oven to oven, so keep an eye on your pizza and adjust cooking time as needed. Garnish fresh chives and salt and pepper. 

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Chocolate Zucchini Sheet Cake

 
This is the sixth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the sixth summer recipe in partnership with Grey Arrow Farm’s CSA program.

Doesn’t it feel just a little bit better knowing that those garden vegetables are making their way into a chocolatey dessert!

This recipe is special to me, because chocolate zucchini cake will always remind me of my grandma. In fact, she was the one who told me about the tip on shredding zucchini by the cup and freezing it for later use in the winter. Every time I eat a chocolate zucchini cake, a memory of her always pops up.

Chocolate Zucchini Sheet Cake

  • ½ cup butter

  • ½ vegetable oil

  • 1 ¾ cup sugar

  • 2 eggs

  • 2 cups of your favourite shredded courgettes (zucchini/patty pan squash)

  • ½ cup buttermilk

  • 4 tbs cocoa powder

  • 2 ½ cup flour

  • ½ tsp baking soda

  • 1 tsp salt

  • Top with chocolate chips

Preheat oven to 350°. Line a 9” x 13” pan with parchment paper.

In a small bowl, combine the flour, cocoa powder, baking soda and salt and set aside.

In another bowl, beat together sugar, butter and oil until smooth. Add eggs and beat until incorporated. Stir in buttermilk and flour mixture. Fold in shredded courgettes.

Pour into pan and sprinkle with chocolate chips.

Bake for 45 minute to an hour, until a toothpick comes out clean.

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Cream of Celery Soup

 
This is the fifth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the fifth summer recipe in partnership with Grey Arrow Farm’s CSA program.

The first time I tasted Grey Arrow Farm’s celery last year was the first time I think I’ve ever truly tasted celery. Like vine ripen tomatoes, locally grown celery right from the garden is unlike anything you’ve had before. I wanted to create a recipe that truly celebrated the flavour of this humble, yet widely used, vegetable. Packed with onions, garlic, leeks and stock, this soup fills the soul on those cold rainy days. And we’ve certainly had a lot of them here in Edmonton this year.

Cream of Celery Soup

  • 6 stalks of celery, diced (keep a handful of leaves for garnish)

  • 4 cups chicken or vegetable broth

  • 3 tbs flour

  • 3 tbs butter

  • 2 small garden leeks, trimmed and diced

  • 1 onion, diced

  • 1 glove garlic, minced

  • ¼ cup crème fraiche or sour cream

  • Salt and pepper to taste

Garnish ideas:

  • Celery leaves

  • Chives

  • Pea tendrils

  • Toasted slivered almonds

  • Edible flowers like nasturtium

  • Celery & herb oil (recipe below)

In a large pot, on medium heat, melt butter. Add celery, leeks, onion and garlic and sauté for 10 minutes until vegetables are translucent. Add flour and stir for another 2 minutes. Add broth a simmer for 15-20 minutes. Using a hand mixer, puree the soup until desired consistency. Stir in crème fraiche or sour cream and cook on low heat for another 2-5 minutes. Serve hot with garnishes of liking.

Celery Leaf & Herb Oil

  • 1 cup celery leaves

  • ½ cup parsley

  • ½ cup olive oil

  • Salt and pepper to taste

Blanch leaves and herbs for 30 seconds and immediate place in an ice bath. Drain and pure in a blender with ½ cup olive oil and salt and pepper. Strain and store in the fridge for up to a week.

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Coconut Creamed Swiss Chard

 
This is the fourth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the fourth summer recipe in partnership with Grey Arrow Farm’s CSA program.

I like to think of Swiss chard as the fancy cousin to spinach with its beautiful and colourful stalks (I’m looking at your rainbow Swiss chard). Packed with vitamin K & A, it’s a superfood all of its own. Did you know it can be eaten raw or cooked? It’s not only quick to cook, but extremely versatile in the kitchen.

TIP - Swiss chard freezes well. Buy in season and store over the winter to have handy year round and make quick nutritious dishes like this coconut creamed Swiss chard.

Coconut Creamed Swiss Chard

  • 8 cups Swiss chard, with the stalks removed and leaves roughly chopped (save and freeze the stalks for stock)

  • 1 x 400ml can coconut milk

  • 1 tbs coconut oil 

  • 2 tbs butter

  • 2 tbs all purpose flour

  • 1 clove of garlic, mined

  • 1 tbs of shredded coconut  

  • 1 tsp fresh ginger, grated

  • 1 shallot, diced small

  • 2 tsp curry powder (optional)

  • 1/4 tsp smoked paprika

  • A pinch of cayenne pepper or red pepper flakes

  • Salt and pepper to taste

In a large sauce pan, over medium heat, melt the coconut oil. Add garlic, ginger, shallot, curry powder and smoked paprika and sauté until fragrant. Add Swiss chard and cook until wilted. Remove from pan and set aside. Add butter to the pan and then flour. Stir until the flour mixture (also known as a roux) is a light golden brown colour. Add the coconut milk and stir for 1-2 minutes until thicken. Add the Swiss chard back to the pan and sauté for another 2 minutes. 

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Steamed Fish + Pak Choi in Parchment Paper

 
This is the third summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the third summer recipe in partnership with Grey Arrow Farm’s CSA program.

Dinner that comes together in minutes! Heck yes. Perfect for those busy weekday meals, but without sacrificing any flavour or wholesome vegetable goodness.

Cooking in parchment paper, or en papillote, is such a wonderful way to lock in flavour and moisture when cooking fish. Most white fish will work with this recipe and the bold flavours of chili, lime, soy and ginger.

Steamed fish, with ginger, soy, green onions and pak choi in parchment paper

Recipe is for one individual package. Multiple quantities depending on how many filets you are cooking.

  • 6 oz filet of cod or white fish

  • 4-6 stems of pak choi (baby bok choy)

  • 1 spring of green onions, cut into 3-4 inch strips

Dressing

  • ¼ tsp lime zest

  • 1 tsp lime juice

  • 1 tsp of fresh ginger, grated

  • 3 tsp soy sauce

  • ½ tsp sesame seed oil

  • 2 tsp olive oil

  • ½ tsp red chilli flakes or sliced birds eye chillies (optional)

  • Salt and pepper to taste

Preheat oven to 450 degrees. Mix lime zest and juice, ginger, soy sauce, sesame seed oil, olive oil and red pepper flask in a small bowl. Whisk with a fork to combine.

Cut an 18-inch piece of parchment and fold in half lengthwise.

Place the pak choi and fillet along each folded crease. Season the fillet with salt and pepper. Dress both the fillet and pak choi with the dressing and springs of green onion.

Fold parchment over fish and crimp the sides of paper over itself like you are making a dumpling or perogy. Make sure the folds are tight to keep in the steam as it cooks.

Place on a baking sheet and bake for 10 to 12 minutes. Cut the packets just before serving; be careful of any escaping steam.

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Shaved Fennel & Citrus Salad with Burrata Cheese

 
This is the second summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the second summer recipe in partnership with Grey Arrow Farm’s CSA program.

I absolutely love a fresh fennel salad on a hot summer day. Its anise (licorice) flavour is a perfect pairing for the bright notes of citrus, and the creaminess from the Burrata cheese.

You can find burrata at your local Italian market. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The cheese making process leaves the outer layer to form a thin soft shell (much like a buffalo mozzarella ball) which encapsulating a soft, creamy mixture of curd and fresh cream inside. An eating experience of its own!    

Shaved Fennel & Citrus Salad with Burrata Cheese

Salad:

  • 1 fennel bulb, cored and thinly shaved (reserve the fronds for garnish)

  • 2-3 oranges, peeled and cut into thin slices (reserve any juice for dressing)

  • 2 cups arugula or beet greens

  • ¼ cup pumpkin seeds

  • ¼ cup thinly sliced red onions

  • 1-2 balls of burrata cheese

Dressing:

  • 2 tbs olive oil

  • 2 tbs lemon juice

  • 1 tbs honey

  • 1 tbs whole coriander, crushed

  • Reserved juice from orange segments

  • Salt and pepper to taste  

Prep the salad ingredients, and place in a large shallow bowl or salad bowl. Use a mandoline to thinly slice the fennel bulb if possible.

Make the dressing by placing all the ingredients in a small bowl and whisking until combined. Season with salt and pepper to taste last.

Dressed the salad when ready serve. Garnish with fennel fronds and edible flowers like nasturtium petals, kale flowers, or pansies. Serve with 1-2 burrata cheese balls.  Alternatively, you can crumble goat cheese on top as a substitute for burrata.  

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Garlic Scape Pesto

Garlic scape pesto

  • 5-6 garlic scapes, roughly chopped

  • ½ cup fresh basil leaves

  • 2 tbs fresh parsley

  • ¼ cup cashews

  • ½ cup olive oil

  • 2 tbs lemon juice

  • Salt and pepper to taste

Place all the ingredients in a small food chopper, pulse until blended. Season with salt and pepper to taste. Use the pesto on your favourite pasta, sandwich, grilled veggies, chicken, or pizza recipe!

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Garden Dip

 
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Our growing season in Alberta is so short.  I savour the time we have in the summer to enjoy Mother Nature's magnificent bounty. My tiny backyard garden produces herbs galore, including basil, cilantro, oregano, thyme, dill, parsley, rosemary, sage, chives, and tarragon. Fresh herbs make such a huge difference in cooking. I love being able to just open the back door, pop into the garden and pick what I need.

Quite often I'm not actually able to keep up to the herb production. Friends and family often get 'herb bouquets' as a hosting gift. At the end of the season I'll dry trays and trays of herbs for use in the winter months. This summer, however, I wanted to add some more diversity to their use.

This dip was inspired from my desire to use more of what herbs I am able to grow.  I love its versatility too. It's great as a bread dip, drizzled over new potatoes and on salads, or even just a simple accompaniment to a vegetable platter.  

Garden Dip

  • 1 cup plain Greek yogurt 
  • 1/2 cup mayonnaise
  • roughly 1 cup chopped green onions or chives (~ 1 inch pieces, packed loose)
  • 2-3 garlic scapes or 1 garlic clove, chopped
  • 1 - 2 tbsp fresh dill
  • 1 tbsp fresh parsley (sometimes I'll add some fresh basil to mix) 
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp white pepper  

Place all the ingredients in a small food processor and blend until all the herbs are well incorporated. Let rest in the fridge 30 minutes before serving. 

Enjoy!

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