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Big Crunch Broccoli Salad

An amazing, unique salad with delicious flavours and textures. The creamy dressing on top makes it incredible!

2-4 serves

Prep Time: 15 minutes

Ingredients

  • 4 cups fresh broccoli florets
  • 2 large chopped SnapDragon apples
  • 4 strips cooked and diced bacon
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup dried cranberries

Sauce

  • 1/2 cup lite mayonnaise
  • 1/2 low-fat greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • In a large bowl combine broccoli, apples, bacon, pecans, and dried cranberries.
  • To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
  • Add the dressing to the salad and toss to coat. Chill until ready to serve.

 

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Peaches & Cream Extreme Cupcakes

By Heather-Anne M. – Winner of Kin’s 2013 Local Produce Recipe Contest

For the Cupcakes

INGREDIENTS:

1 cup Flour
1 cup Sugar
1 tsp Baking Soda
½ tsp Salt
1 ¼ tsp Vanilla Extract
1 Large Egg
½ cup Vegetable Oil
½ cup Buttermilk
¼ cup Boiling Water
¼ cup Peach Purée (see instructions below to make)
Peach Purée:
5 Fresh Peaches, diced
4 tbsp Brown Sugar
1 tsp Vanilla Extract

 

DIRECTIONS:

1) Preheat oven to 300° F. Makes approximately 14 cupcakes.

2) Start with the peach purée. Wash and dice 5 fresh peaches. Add to a sauce pan with the brown sugar and vanilla extract. Simmer and stir until peaches are a nice saucy consistency (think applesauce). Set aside for future use and to cool.

3) Time to start the cupcake batter. Add all the dry ingredients into a mixing bowl. Next add in the vanilla extract, egg, oil and buttermilk. Bring ¼ cup water to a boil and add that in to the mixing bowl followed by ¼ cup of the peach purée. Mix until smooth. Batter will be on the runny side but this will transform into nice moist cupcakes! Line a muffin tin with cupcake papers and spoon batter in each one until they are about ¾ full. Bake in preheated oven for approximately 24 minutes or until toothpick comes out clean from the centre of the cupcakes and the tops are a nice golden colour.

4) Let cupcakes cool, set aside 2 tbsp of the peach purée for the icing and put the rest in a piping bag with a narrow tip. Put the tip in the middle of each cupcake and squeeze the peach purée into the centres (think jelly filled doughnuts).

 

For the Icing

INGREDIENTS:

2 ¼ cups of Icing Sugar
¼ cup Softened Butter
1 tsp Vanilla Extract
2 tbsp Peach Purée
Garnish (Optional):
Fresh Thin Slices of Peaches

DIRECTIONS:

1) Add softened butter to mixing bowl along with icing sugar vanilla extract and the 2 tbsp peach purée that you set aside. Mix together until all ingredients are blended on low speed then move to a high speed on your mixer to make it a whipped like consistency.

2) With the tip of your choice for your piping bag in put the icing in bag and make nice swirls on top of each cupcake.

3) Top with small thin slices of fresh peaches if you want! Yum!

Warm “Nicoise Style” Salad

By Chef David Robertson of The Dirty Apron

 

Serves 2

For the Dressing:

INGREDIENTS:

15g Grainy Mustard
1 clove Garlic (minced)
2 sprigs Italian Parsley (chopped)
50ml Extra Virgin Olive Oil
1/4 Lemon (juiced)

 

DIRECTIONS:

In a bowl, mix the mustard with the garlic and parsley; incorporate the olive oil a little bit at a time, then add the lemon juice.
Season with salt and pepper.

 

For the Salad:

INGREDIENTS:

50g Fine Green Beans
120g Fingerling Potatoes
10 Nicoise Olives
1 Shallot (thinly sliced)
8 Red Grape Tomatoes
10g Toasted Pine Nuts
6 Chive Spears (sliced)
10ml Olive Oil
Vegetable Oil

 

DIRECTIONS:

1) Blanch the green beans and fingerling potatoes in boiling salted water. Refresh in cold ice water and set aside.
2) Cut the fingerling potatoes in half.
3) In a pan, sauté the potatoes in vegetable oil for 2 minutes; add the shallots and green beans and sauté for another minute. Add the tomatoes, dressing, chives, olives, and toasted pine nuts. Season with salt and pepper. Toss the salad together and serve.

 

 

 

 

 

Grapefruit Lime Ceviche with Golden Beet Carpaccio

By Chef David Robertson of The Dirty Apron

For the Ceviche:

Serves 2

INGREDIENTS:

5oz Scallops
1/2 Ear of Corn (grilled & kernels removed)
6 Grape Tomatoes (quartered)
1 Pink Grapefruit
1 Lime (zest & juice)
2 tbsp Cilantro (chiffonade)
1 tbsp Chives (thinly sliced)
20ml Extra Virgin Olive Oil
Salt
Pepper

 

DIRECTIONS:

1) Slice the scallops very thin. In a bowl, combine all the ingredients. Cover and refrigerate until needed. Do not season at this point.
2) Before serving, season to taste. Drain the scallops and serve.

 

For the Carpaccio:

Serves 6

INGREDIENTS:

3 Medium Beets
30ml Extra Virgin Olive Oil
1 Lemon (juice)

 

DIRECTIONS:

1) Place beets in a large saucepot and cover the beets with 2 inches of water. Bring to a boil; reduce to a gentle simmer and cook until a small knife inserted into the beet comes out with little resistance (about 40 minutes)
2) Drain and let stand until cool enough to handle.
4) Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandolin or sharp knife. 5) Toss the beet slices in a bowl with olive oil, lemon juice, salt and pepper.
5) Serve with any type of salad.

 

 

Mexican Summer Salad

By Kim B. – Runner-up in Kin’s 2013 Local Produce Recipe Contest

INGREDIENTS:

1 can of Black Beans – drained and rinsed
1 bunch of chopped Cilantro
1/4 diced Red Onion
1 box of Cherry or Grape Tomatoes, cut in half
1/2 diced Red Pepper
The niblets cut from 2 Cobs of Roasted Corn
Juice from 1/2 of a Lime
2 tablespoons Olive Oil
Salt and Pepper to taste

DIRECTIONS:

Mix all ingredients together in a large bowl. Refrigerate until chilled and serve.

Orange Balsamic Roasted BC Salmon with Shaved Fennel, Asparagus & Orange Salad

By Chef David Robertson of The Dirty Apron

For the Salmon:

INGREDIENTS:

2 × 3oz Salmon Filet (skinned & deboned)
2 Large Oranges (zested, segmented & juiced)
50ml Balsamic Vinegar
1 tsp Fennel Seed (crushed)
1 tsp Coriander Seed (crushed)
Salt and Pepper

DIRECTIONS:

1) Preheat oven to 400°F.
2) Place the zest of one orange in a medium-­sized bowl. Peel the orange then using a paring knife, remove segments and set aside for garnish. Juice the remainder of the orange (about 50ml) and reserve.
3) Incorporate the remaining ingredients in a small bowl then add the salmon. Marinate for 10-­15 minutes.
4) To cook the salmon, remove from the marinade and pat dry with a paper towel. Season the filets on both sides with salt and pepper. Heat vegetable oil in a non-­stick frying pan, add the salmon filets, and then place the pan into the preheated oven for 3 minutes. Remove the pan from the oven then flip the salmon over and allow it to rest in the pan for 1 minute before serving.
This cooking time is for medium rare salmon 125°F with a digital thermometer.

 

For the Salad:

INGREDIENTS:

1 small Fennel Bulb
10 Sprigs Watercress
2 Oranges (8-10 segments)
Cooked Asparagus Tips
1 Tbsp Lemon (juiced)
1/2 Olive Oil
40ml Salt and Pepper

DIRECTIONS:

1) Using a mandolin or a very sharp knife, cut paper thin slices of fennel and toss with all other ingredients in a small bowl.
2) Season with salt and pepper.

Warm Pea & Herb Chickpea Salad

By Hilary M. – Runner-up in Kin’s 2013 Local Produce Recipe Contest

INGREDIENTS:

1 1/2 cups English peas, shelled
3 cloves Garlic, roughly chopped
4 tbsp Olive Oil
5 Spring Onions, sliced finely
1 can Chickpeas, rinsed
1 cup Spinach
1/2 bunch Parsley
1/2 bunch Mint
1 tbsp Capers and their liquid
Juice of 1 Lemon
Salt and Pepper to taste

 

DIRECTIONS:

1) Add oil to a saucepan. Once warm, add garlic and sauté for one minute. Turn heat to medium low and add peas. Sauté until bright green (about 3 or 4 minutes). Add green onion and continue to cook until onion is slightly wilted.
2) Add pea mixture to drained chickpeas in a bowl. Roughly chop spinach and herbs and add to bowl. Add capers and squeeze lemon juice over salad. Add salt and pepper to taste.

 

 

Tofu & Spinach Gravy

By Shailja V. – Runner-up in Kin’s 2013 Local Produce Recipe Contest

INGREDIENTS:

350g Spinach
100g Tofu
1 Tomato, Chopped
1” piece Ginger, Finely Chopped
2 Green Chillies, Finely Chopped
2 to 3 Cloves Garlic, Finely Chopped
1 tbsp Oil
Salt to Taste

DIRECTIONS:

1) Chop the spinach finely and add 1/4 teacup of water and cook.
2) When cooked, blend in a liquidizer.
3) Cut the tofu into small pieces (1 inch).
4) Heat the oil in a pan. Add the ginger, garlic and green chillies and fry for a few minutes.
5) Add the spinach puree, tofu, tomato and salt. Bring to a boil.
6) Serve Hot.

Caramelized Onion & Goat Cheese Tart

By Chef David Robertson of The Dirty Apron

INGREDIENTS:

10 × 3 inch Puff Pastry Sheet (rolled thin)
1 Large Onion (finely sliced)
170g Soft Goat Cheese
2 tsp Olive Oil
2 Tbsp Walnuts (toasted)
12 Grape Tomatoes
Vegetable Oil
Salt & Pepper
Egg Wash (1 egg beaten)

 

DIRECTIONS:

1) Preheat oven to 450°F.

2) Heat vegetable oil in a small sauté pan over medium heat. Add onions and, stirring constantly, cook until golden brown and evenly caramelized. Season the onions with salt and pepper before removing from heat.

3) While the onions are caramelizing, prick the puff pastry all over with a fork, brush with egg wash and bake for 8 minutes before removing from the oven. Using a spoon, push down the centre of the puff pastry to make an indentation for the goat cheese, onion, tomatoes and walnuts. Place the filled pastries back in the oven for 2 minutes.

4) Once the tarts are finished, drizzle olive oil and serve immediately.

Yam Casserole

INGREDIENTS:

Casserole:

5 yams

1 cup brown sugar

2 eggs

½ cup melted butter

1 tsp vanilla

 

Topping:

1 cup brown sugar

1/3 cup butter

1/3 cup flour

1 cup chopped or whole pecans

 

DIRECTIONS:

1) Preheat oven to 400 degrees F.

2) Pierce the yams with a fork, then bake for about 1 hour until they are soft.

3)  Let the yams cool, then peel and mash them.

4) Change oven temperature to 350 degrees.

5) For the casserole, mix the yams, sugar, eggs, butter and vanilla. Transfer to a lightly greased casserole dish.

6)  Mix together all the ingredients for the topping, then sprinkle on top of the casserole dish.

7) Bake for about 30-35 minutes, then serve.