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Here you will find a selection of OUR & YOUR favourite recipes with a focus on local food ingredients...






 

Crustless Rhubarb-Custard Pierhubarb pie
By Ferdzy, Seasonal Ontario Food blog post, Feb. 17, 2010

This is a bit like a pie, a bit like a clafouti. I always think custard goes really, really well with rhubarb – cuts the acidity a bit. However, this is also good with berries and if you have some in the freezer they will certainly work. They need to be thawed in advance though, and drained well so the juices don't dilute and discolour the custard.

8 servings
1 hour - 15 minutes prep time

3 cups chopped rhubarb OR mixed berries
1/3 cup flour
3/4 cup sugar (1/3 cup if using berries)
1/2 teaspoon baking powder
1/2 teaspoon salt
3 extra-large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1 cup milk or buttermilk

Preheat the oven to 375°F. Butter a 10" pie plate, and spread the chopped rhubarb over the bottom. If you are using frozen berries, they should be thawed slowly and drained first.
Put the remining ingredients in a blender or mixing bowl and blend or beat on high for 3 minutes. Pour the batter gently over the fruit.
Bake the pie for 40 to 45 minutes, until set in the middle. Let cool before serving.

   

crispy kale saladBy Kristen Wiwczaruk

  • 1 large bunch kale - torn into bite sized pieces (the darker “dinosaur kale” usually comes in smaller bundles, so if you’re using that variety use two-three bunches)

This cruciferous vegetable is an antioxidant superfood superstar! High in fiber, vitamins A, C and K, kale has detoxifying effects on the body and is believed to prevent and treat many ailments. Kale can be juiced raw, or added into smoothies, crisped in the oven to make addictive “kale chips”, as they are in this recipe, sauteed and added to any recipe as you would spinach, or other greens, or massaged with oil and vinegar to help break down the enzymes.

  • 2 heaping Tbsp coconut oil- melted
  • 2 Tbsp Red Dulse Seaweed *optional
  • salt & pep
  • 1 avocado- sliced
  • handful red grapes- sliced in half lengthways
  • small palmful walnuts
  • 1/2 lemon- juiced
  • 1 Tbsp hemp seeds
  • A splash of Vega Antioxidant EFA Oil Blend This organic, unrefined cold-pressed oil is my favourite  oil to use in salads. It must be stored in the fridge and cannot be used heated. It contains oils from hemp seed, flax seed, pumpkin seed, green tea leaves, coconut, cumin seed, black raspberry, blueberry, cranberry and pomegranate. This creates a balanced source of omega 3-6-9 fatty acids

Directions:

  • Preheat oven to 325°F
  • In a large bowl, toss kale with melted coconut oil. Add pepper and dulse flakes (omit salt if using dulse)
  • Arrange kale in one layer on a baking sheet
  • Bake for 10 minutes, then flip leaves over
  • Bake on second side for 10-20 minutes or until just crisp. Note: keep a close eye that kale doesn’t begin to brown, as this will result in a slightly bitter flavour
  • Remove from oven and leaves crisp kale in a large salad bowl
  • Add grapes, walnuts, lemon juice and EFA oil blend to the bowl
  • Garnish with avocado slices and hemp seeds

  

rutabaga illustrationRutabaga is one of those foods that last well through the winter and you can usually find local rutabagas available year-round.

Rutabagas are similar to turnips but tend to be larger and their flesh is more yellow. Most of the rutabagas available in the grocery store are waxed and will keep well in a cool dark place, or the refrigerator, for up to 3 months. Obviously, you'll need to peel a waxed rutabaga before cooking and eating.

One cup of raw rutabaga has only 53 calories. Nutritional values includes 3.6 g fibre, 70 mg calcium, 499 mg potassium, 34 mg magnesium, and 37 mg vitamin C.
(Source: Bite My Words)

 

Rutabaga and Pancetta Hash
by Lucy Waverman

You can grate rutabaga with a food processor or use the large holes on a box grater.rutabaga

  • 2 tablespoons olive oil
  • 4 ounces pancetta, slivered
  • 1 cup sliced onions
  • 8 cups peeled and grated rutabaga (about 2 lbs)
  • ½ cup chicken stock
  • 1 teaspoon chopped fresh rosemary
  • Salt and freshly ground pepper
  • ¼ cup chopped chives
     

Method

Heat olive oil in a large skillet over medium heat. Add pancetta and sauté for 2 minutes or until fat starts to dissolve. Add onions and sauté for 2 minutes more or until softened. Add rutabaga and cook, tossing, for 6 minutes or until tinged with brown on edges.

Add chicken stock and rosemary, cover and cook for 12 to 15 minutes or until rutabaga is crisp and tender.

Season with salt and pepper and sprinkle with chives.

     

Featuring Kristen Michelle Wiwczaruk

BurlingtonGreen Go Local Food Network is pleased to showcase the special talents of cook and local food writer Kristen Wiwczaruk who is self-admittedly obsessed with searching out unique heirloom ingredients across Southwest Ontario. Kristen loves educating others on the flavour profiles and health benefits of food.

For Valentine's Day why not impress your loved one with this simple, elegant Truffled Honey recipe? It takes almost no time at all to prepare, and can be used to drizzle over cheeses (blue cheese, or salty aged cheeses would pair exceptionally well), dried fruits, or locally raised cured meats. I personally use this recipe to drizzle over blue cheese stuffed, prosciutto-wrapped dates. Now, try to tell me that's not a sassy appetizer...

Truffled Honey 

  • 500ml raw, Ontario honey

  • 1Tbsp finely chopped chives

  • 1/2 tsp Szechuan Peppercorns (substitute regular pepper if you prefer).

  • 1 heaping Tbsp Kozlik's Triple Crunch Mustard

  • 1-2 tsp good quality white truffle oil (the good stuff is pricey, but the cheap stuff is just that: cheap. Make a little splurge) 

  • a pinch of truffle salt (if you can't find truffle salt, use regular salt and add more truffle oil).

Directions: 

In a bowl combine honey, chives, pepper and mustard.

Whisk together.

Add salt and add 1st tsp of truffle oil. Whisk again and taste. If you like a stronger truffle flavour, add second tsp of truffle oil.

Store at room-temperature until ready to serve.

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