What's for Dinner

Our final offering of the season, in What's for Dinner?

2011-10-26T18:49:00.000-07:00

Spinach Salad with Heritage French Dressing
Beef or Chicken Pot Pie
Caramel Apple Cake

Shopping List:
Spinach
Red Onion
Mushrooms
Harvest Goodies Heritage French Salad Dressing
2 - 8” pie crust packages
Either 1 pkg Poultry Place boneless skinless chicken breasts, or 2 packages Buis Beef Tenderloin Steaks
Carrots
Potatoes
Onions
Celery
Green Beans
Beef gravy or Condensed cream of Chicken soup
Salt and pepper, beef bouillon or poultry seasoning
Butter
Sugar
Eggs
Vanilla
Flour
Baking powder and soda
Sour cream
5 Empire Apples
1 pkg Chipits Skor Toffee Bits

Recipe for Chicken or Beef Pot Pie2- 8” pie crust packages
2 peeled and cubed potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
¼ cup chopped celery
½ cup of diced green beans
1 3/4 cups diced cooked beef tenderloin steak or boneless skinless chicken breasts
1 can beef gravy or condensed cream of chicken soup
salt and pepper to taste
½ tsp beef bouillon or poultry seasoning
Directions
1. Place all vegetables in a medium saucepan and add 2 cups water. Cover and cook over medium high heat until tender (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. In a medium bowl combine the vegetables, cooked meat, gravy or soup, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Pour contents into 2 pie shells.
5. Gently remove crusts from remaining two pie shells, and place on top of the pies, sealing the edges with a fork. Slit the top crusts with a knife.
6. Bake for 35 – 45 minutes or until bubbly.

Recipe for Caramel Apple CakeA recipe from Dave, our only full season employee, who first started working with us when he was just 14! This cake is so delicious, it is worth the effort.

Cake: Cream together until light and fluffy:
½ cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla

Combine dry ingredients and add to creamed mixture, alternately with the sour cream:
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup sour cream

Fold in: 2 cups diced apples
½ 225g pkg of Chipits Skor Toffee Bits
Spread batter evenly in a greased 9: x 13” pan.

Topping: Combine all ingredients, mixing until crumbly. Sprinkle evenly over batter.
1/3 cup flour
2 Tbsp brown sugar
¼ cup butter
Remaining ½ pkg of Skor Toffee Bits

Bake at 350F for 35-45 minutes, or until a toothpick inserted in centre comes out clean.

Autumn Fruit Green Salad & Pumpkin Sausage Pasta

2011-10-20T07:28:00.000-07:00

Shopping List:1 apple
1 pear
1 head Romaine or 1 bag of Spinach
Feta cheese
Parmesan cheese
Dried Cranberries
Almonds or walnuts
Maple syrup
Harvest Goodies Poppy Seed
Dressing
Pasta (we used penne)
I pkg Earlidale Garlic Sausage
1 onion
1 clove garlic
Bay leaf, sage, cinnamon, nutmeg, salt and pepper
Chicken or vegetable broth
Pumpkin
Evaporated milk

Recipe for Autumn Fruit Tossed Green Salad:
Modified from Simply in Season cookbook

6-8 cups romaine or spinach, torn into bite sized pieces
¼ - ½ cup crumbled feta cheese (or shredded parmesan cheese)
½ cup dried cranberries
½ cup almonds or walnuts – can be carmelized (see below)
1 apple quartered and chopped
1 pear quartered and chopped
Toss altogether with Harvest Goodies Poppy Seed Dressing
Carmelized nuts:
Drizzle 1-2 Tbsp maple syrup over nuts and toast in oven at 350F until nuts are toasted and coated. Watch carefully to avoid burning.

Recipe for Pumpkin Sausage Pasta:
From Simply in Season cookbook

500 g penne pasta or other chunky pasta
Cook, drain, and set aside.

1 lb Earlidale Garlic Pork Sausage
In a large deep frypan, remove sausage from casing and brown over medium high heat. When cooked, remove meat and set aside. Drain fat from frypan and return to stove.

1 medium onion, finely chopped
4 cloves garlic, minced
Add to frypan and sauté until soft, 3-5 minutes.

1 bay leaf
2 Tbsp fresh sage, or 1 scant tsp dried sage
1 cup dry white wine or chicken broth
Add and cook until half of liquid evaporates, about 2 minutes.

1 cup chicken or vegetable broth
1 cup pumpkin or winter squash, cooked and puréed
Mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.

½ cup evaporated milk
1/8 tsp ground cinnamon
½ tsp ground nutmeg
Coarse salt and pepper to taste
Stir in milk. Add seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese and fresh sage leaves. (optional)

Hamburger Stew, Pears & Apples With Caramel Dip

2011-10-13T05:32:00.001-07:00

Shopping List:
2 packages Lean Ground Beef – Buis Beef
1 onion
garlic
1 cup Mushrooms – cremini or button
1 large tomato
Celery – 2 ribs
Carrots
Basket green and yellow beans
Vegetable or beef broth
Worcestershire sauce
Dried oregano, basil and thyme
Salt & pepper
Onion soup mix (optional)
Whole Grain bread or dinner rolls
Old Cheddar Cheese
apples
pears
whipping cream
brown sugar

Recipe for Hamburger Stew:
A family favourite!
2 lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 cup mushrooms, sliced
1 large tomato, pureed
3 carrots, sliced
2 ribs celery, sliced
3 cups green & yellow beans, cut
2 cups water or vegetable broth or beef broth
1 Tbsp. Worcestershire sauce
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried thyme
2 Tbsp. dry onion soup mix (optional)
1 tsp salt
¼ tsp. pepper
1. Brown meat with onion, garlic and mushrooms. Stir in pureed tomato and heat until boiling.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 8-10 hours.

Recipe for Caramel Dipping Sauce:

1 cup whipping cream
¾ cup brown sugar
Combine in a saucepan and bring to a boil, stirring. Boil for 5 minutes. Cool.
Core apples and pears, and cut into sections.

Curried Butternut Squash Soup & Apple Cake

2011-10-06T07:56:00.000-07:00

Shopping List:
Butter or oil
onions
garlic
leeks
butternut squash
chicken broth
milk or light cream
curry powder
salt and white pepper
pepitas or slivered almonds for garnish
apples
sugar – white, brown and powdered
canola oil
eggs
whole wheat and white flour
baking soda
cinnamon
vanilla

Recipe for Curried Butternut Squash Soup:

A family favourite!
1 Tbsp butter or oil
1 large onion chopped
2 leeks, washed, and chopped- pale portions only
2 cloves garlic, minced
1 tsp curry powder
5 cups cubed butternut squash
2 Tbsp flour
3 cups chicken broth
½ tsp each salt and white pepper
1 ½ cups milk or light cream
¼ cup pepitas (pumpkin seeds)
1. In a large saucepan, melt butter and sauté the onions, and leeks for 5 minutes. Add the garlic and curry powder and sauté until tender.
2. Stir in the flour and the squash. Cook , stirring for 2 minutes. Add the chicken stock and bring to a boil.
3. Reduce heat to medium low and simmer until squash is tender.
4. Blend with an immersion blender or in a food processor until smooth.
5. Stir in milk, salt and pepper. Heat thoroughly.
6. Garnish with pepitas.

Recipe for Apple Cake:

from Simply In Season
5 cups apples
1 1/3 cups sugar
Combine and let stand while mixing other ingredients.

½ cup canola oil
2 eggs lightly beaten
2 tsp vanilla
Combine in a separate bowl.

1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup nuts (optional)
Combine in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into greased 9x13 “ pan. Bake in preheated 350F oven for 50-60 minutes (until a toothpick inserted in centre comes out clean.)

2/3 cup brown sugar
¼ cup milk or light cream
1 Tbsp flour
While cake bakes, heat to a boil, stirring occasionally. Remove from heat.
Mix in 1/3 cup powdered sugar. Drizzle over hot cake.

Sweet Potato Shepherd's Pie, & Pear Custard Bars

2011-09-28T19:08:00.001-07:00

Shopping List:
2 lbs Lean Ground Beef
Garlic
Celery
Tomato Paste
Onions
Carrots
Turnip
Green Pepper
Bay leaves
Dried thyme
Salt and pepper
Nutmeg
Sodium Reduced Beef Broth
Worcestershire sauce
Sweet Potatoes
Milk
Butter
Sugar
Whole Wheat Flour
Vanilla
Nuts
Cream Cheese or Plain Yogurt
Eggs
Pears
Cinnamon
Carrots, Cucumber, Broccoli
Vegetable Dip : Salad Dressing, or Cream Cheese Salsa, or Hummus
Whole Grain Bread

Recipe for Sweet Potato Shepherd’s Pie:

from September 2011 Canadian LivingThis recipe yields 2 pies – one for dinner and one to freeze for a busy day ahead!

2 lbs extra lean ground beef
3 cloves garlic, minced
¼ cup tomato paste
3 ribs celery, finely chopped
2 onions, finely chopped
2 carrots, peeled and diced
1 cup turnip, peeled and diced
1 sweet green pepper, seeded and diced
2 bay leaves
1 1/4 tsp salt
1 tsp dried thyme
½ tsp pepper
¼ tsp nutmeg
2 Tbsp flour
½ cup sodium reduced beef broth
¼ cup water
1 ½ tsp Worcestershire sauce
4 lb sweet potatoes, peeled and coarsely chopped
1/3 cup milk
2 tbsp butter

In Dutch oven, cook beef and garlic over medium heat, breaking up with spoon, until browned, about 10 minutes. Stir in tomato paste; cook, stirring for 1 minute.

Stir in celery, onions, carrots, turnip, green pepper, bay leaves, ¾ tsp of the salt, the thyme, pepper and nutmeg. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in flour; cook, stirring, for 1 minute. Stir in broth, water and Worcestershire sauce; simmer for 3 minutes. Discard bay leaves. Divide between two 8 x 8” baking dishes.

Meanwhile, in large pot of boiling salted water, cook sweet potatoes until tender, about 12 minutes. Drain and return to pot over medium heat; cook, stirring until dry, about 1 minute. Stir in milk, butter and remaining salt; mash until smooth. Spread evenly over each beef mixture.

Bake 1 of the pies at 350F until bubbly, about 35 minutes. (Freeze remaining pie with plastic wrap, then foil, for up to one month. Bake, uncovered and frozen, in 350F oven for 50-60 minutes.)

Recipe for Pear Custard Bars:

from Simply In Season
1/3 cup butter, softened
1/3 cup sugar
Cream together with an electric mixer.

¾ cup whole wheat flour
¼ tsp vanilla
Add and beat until combined.

2/3 cup chopped nuts
Stir in and press into an 8 x 8” pan. Bake in preheated oven at 350F until lightly browned, 20 minutes. Cool on a wire rack.

8 ounces cream cheese softened or 1 cup plain yogurt
½ cup sugar
1 egg
½ tsp vanilla
In a mixing bowl beat cream cheese until smooth (no need to beat the yogurt). Mix in sugar, egg and vanilla. Pour over crust.

3 cups peeled and sliced fresh pears
Arrange over filling

½ tsp sugar
½ tsp cinnamon
Combine and sprinkle over pears. Bake in preheated oven at 350F for 25-30 minutes. (Center will be soft and will become firmer upon cooling.) Cool for 45 minutes, then cover and refrigerate at least 45 minutes before cutting. Store in refrigerator.

Potatoes Rosti, Apple Stuffed Pepper Squash, Chicken Parmesan Schnitzel & Apple Dumplings!

2011-09-22T08:17:00.000-07:00

Shopping List:Poultry Place Chicken Parmessan
2-3 large pepper squash
3 tart apples
Maple syrup
Butter
6 large potatoes
Canola oil
Parmesan Cheese
Apple Dumplings
(available from the Bakery in our Market)

Recipe: Apple Stuffed Pepper SquashFrom Simply In Season cookbook.
Cut squash in half and remove seeds and strings. Place cut sides down on a lightly greased baking sheet with sides. Bake at 350 F until almost soft, but not mushy, 30 minutes.** Remove from oven, turn over and fill with stuffing.
Stuffing:
Combine: 2-3 tart apples – diced
¼ cup maple syrup
¼ cup melted butter
Bake at 350 for 20-30 minutes
** I put potatoes in the oven to bake at the same time, on the same tray.

Recipe: Potatoes RostiPartially precook potatoes. Put them in oven on same tray as squash to bake. Remove from oven and, when cool enough to handle, grate them.
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
shredded potatoes
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups shredded Parmessan cheese, divided
Directions
1. In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Press down into pan.
2. Cook for about 7 minutes or until bottom is browned.
3. Sprinkle with cheese and cook until melted.
4. Remove from the heat. Loosen pancake from sides of skillet, and turn onto a plate. Keep warm until served.
5. Repeat steps 1-4 for remaining ingredients.

Chicken Parmesan Schnitzel
Bake at 350 F for 40-50 minutes from frozen. Baking times will vary depending on oven and size.

Herrle's Corn Chowder & Sweet Potato Pecan Pie

2011-09-15T09:20:00.000-07:00

Shopping List:1 pkg Stemmlers Lean Pork Side Bacon
1 large cooking onion
2 leeks
Chicken broth
Thyme, bay leaf
4 large potatoes
3 cups sweet corn kernels
dinner rolls or fresh bread

2 – 8” frozen pie shells
1 large sweet potato
Corn Syrup
Pecans
Brown Sugar
Eggs
Butter

Recipe: Herrle’s Corn Chowder A family favourite! The vegetarian version of this recipe is found in a new community cookbook, called Taste the Diversity, that we are selling. All proceeds support the 2012 Plowing Match, which will be in Waterloo Region next September.
4 strips lean pork bacon
2 leeks
1 large cooking onion or 1 spanish onion
1 tsp salt
1/2 tsp white pepper
1/4 cup flour
1/4 cup dry chicken soup base powder
1 bay leaves
6 cups water
4 large potatoes -washed, cubed and chopped (can leave skins on)
3 cups corn kernels - can use frozen or fresh
1 cup milk (or cream)
1. Chop the bacon. Place it in a soup pot and cook until crispy. Remove from pan, keeping the drippings.
2. Wash and clean leeks. Finely chop white and pale green portions.
3. Finely chop onions. Saute in bacon drippings until very tender.
4. Add salt and pepper, soup base and flour. Stir well
5. Add bay leaves, and water. Stir well.
6. Add potatoes and corn.
7. Bring to a boil. Reduce heat and simmer until potatoes are tender.
8. Add milk (or cream) just before serving.

Recipe: Sweet Potato Pecan PieFrom Simply In Season cookbook.
Heat oven to 350 F.
1 cup sweet potato – cooked and pureed
¾ cup light corn syrup
3 eggs beaten
1/3 cup brown sugar
¼ cup butter
1 tsp vanilla
½ tsp salt
Beat together with an electric mixer.
Pour into 2 -8” pie shells. Bake for 30-35 minutes, or until set.

Tastes of Fall: Harvest Stew and Apple Crisp!

2011-09-08T08:24:00.000-07:00

Shopping List:1 pkg Earlidale Garlic Pork Sausage
1 large cooking onion
garlic
1 green pepper
8 tomatoes
1 butternut squash
1 large potato
1 large sweet potato
6 carrots
fresh cilantro
cumin
jalapeno peppers (optional)
Bright’s parmesan cheese
dinner rolls or fresh bread

Bakery prepared Apple Crisp, or the following:
basket Gala Apples
brown sugar
Large Flake Oats
Flour
Cinnamon, nutmeg
Butter
Whipping cream (optional)

Recipe: Fall Harvest Stew Serves 6 Recipe adapted from Extending the Table, Somali Stew
In a large heavy soup pan, sauté in 1 teaspoon olive oil
1 onion chopped
Add and brown 1 pkg of Earlidale Garlic Sausage, casings removed
Add 8 large tomatoes, peeled and chopped.
Cook 10 minutes over high heat, stirring occasionally.
Add:
2 cups butternut squash, peeled and chopped
6 carrots, sliced
1 large sweet potato, peeled and chopped
1 large potato, peeled and chopped
1 Tablespoon salt
1 Tablespoon ground cumin
3 large cloves garlic, minced
1/2 cup fresh cilantro, finely chopped
Bring to a boil over medium heat, and simmer for 10 minutes.
Add 1 large green bell pepper, chopped
Simmer until vegetables are tender.
Garnish with grated Bright’s Parmesan or Asiago cheese.
Serve with warmed dinner rolls or fresh bread, and butter.

Recipe: Apple CrispHeat oven to 375 F. Grease square 8x8” baking pan.
4 cups sliced apples (We recommend Gala Apples at present.) Arrange apples in pan.
Mix together :
¾ cup brown sugar
½ cup flour
½ cup large flake oats
1/3 cup softened butter
¾ tsp cinnamon
¾ tsp nutmeg
Sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm. Garnish with whipping cream, if desired.

Vegetable Pasta and Wild Blueberry Oat Bars

2011-09-01T09:10:00.000-07:00

Shopping List:
Fettucini – (We carry Maria’s Noodles if you want a locally made pasta)
2 cups button or cremini mushrooms
Celery
Cooking onions
Milk
Flour
Cooked chicken breast strips
Bright Parmesan Cheese
Fresh basil , parsley
Shelled peas

Wild Blueberry Oat Bars from our Bakery, or another treat of your choice
Nectarines or Peaches and blueberries for garnish

Recipe for Quick and Easy Vegetable Pasta:

from The 2000 Milk Calendar
8 oz (240 g) fettuccine or spaghetti
2 tsp (10 mL) vegetable oil
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) chopped onion
1 cup (250 mL) sliced celery
3 cloves garlic, minced
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) milk
1 -1/2 cups (375 mL) cooked chicken stips
1/2 cup (125 mL) freshly grated Bright Parmesan cheese
1/4 cup (60 mL) chopped fresh parsley
1/2 cup (125 mL) packed chopped fresh basil
Salt and pepper, to taste

In large pot of boiling water, cook fettuccine until tender but firm; drain.
Meanwhile, in large saucepan, heat oil over medium heat; cook mushrooms, onion, celery and garlic, stirring often, for about 8 min or until tender.
Whisk flour into cold milk until well mixed; stir into mushroom mixture and cook, stirring, until hot. Add chicken, Canadian Parmesan cheese, parsley, basil, and hot pasta; simmer, stirring gently, for 3 to 5 min or until sauce is thickened. Season with salt and pepper.
Note: I enjoy freshly shelled peas with this recipe. Cook and serve on the side.

Classic Leek & Potato Soup, and Tomato Basil Tart

2011-08-25T08:50:00.000-07:00

Shopping List:
1 pkg of 2 – 8” pie shells
Gordon’s Goat Dairy goat Cheese or Bright’s Feta Cheese
2 pints grape tomatoes
Fresh pesto
Basil leaves
Butter
Milk
1 qt box of Potatoes
1 bunch Leeks
2 stalks celery
1 lemon
Vegetable or Chicken Broth
Peaches
Whipping Cream

Recipe for Tomato Basil Tart:
from The Ontario Table by Lynn Ogryzlo

2 - 8” pie shells
140 g Gordon’s Goat Dairy Cheese (or Bright’s Feta Cheese if preferred)
1/3 cup fresh garden pesto
2 pints red grape tomatoes
Basil leaves for garnish
1. Prebake the empty pie shells at 375F for 15 minutes.
2. Mix the goat cheese and pesto together. Season and spread it on the bottom of the cooled pie shell.
3. Fill the tart in with grape tomatoes.
4. Bake for an additional 25 min or until the filling bubbles.
5. Remove from oven and allow to cool. Garnish with fresh shredded basil.

Recipe for Classic Leek Potato Soup:
from The 2011 Milk Calendar
1 tbsp (15 mL) butter
3 leeks, white and light green parts only, thinly sliced
2 stalks celery, thinly sliced
Salt and pepper
3 large baking or yellow-fleshed potatoes, peeled and diced (4 cups/1 L)
2 cups (500 mL) reduced-sodium vegetable or chicken broth
2 cups (500 mL) Milk
2 tbsp (30 mL) freshly squeezed lemon juiceions
In a pot, melt butter over medium heat. Add leeks, celery and 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and cook, stirring often, for 5 min or until leeks are tender. Add potatoes, broth and 1 cup (250 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 min or until potatoes are soft. Remove from heat.
In a blender, in batches, or with an immersion blender, purée about half of soup until smooth, leaving half chunky. Return to pot, if necessary. Stir in Milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with salt and pepper.

Recipe for Peaches & Whipping Cream:
Whip whipping cream. Sweeten with maple syrup, honey or sugar. Add Almond flavouring, or vanilla, to taste. Peel and slice fresh Red Haven peaches. Enjoy!

Harvest Loaf, Baked Cauliflower,Broccoli & Bacon, Sausage and Blueberry Peach Delight

2011-08-18T07:11:00.000-07:00

Shopping List:

Garlic
Shallots
6 Button mushrooms
1 Jalapeno pepper
Zucchini
Red pepper
Fresh herbs – basil, parsley, oregano or chives
Eggs
Whipping cream
Milk
Butter
Breadcrumbs
Bright’s Fresh Parmesan cheese
Bacon
Cauliflower
Broccoli
Earlidale Smoked Garlic Sausage or other meat of choice
Honey
Cornstarch
Peaches
Blueberries
Lemon Juice
Flour
Sugar
Wellesley Applesauce

Recipe: Harvest Loaf From The Ontario Table by Lynn Ogryzlo
2 TBSP Canola Oil
2 garlic cloves, roughly chopped1/4 cup shallots, minced
6 button mushrooms, washed and sliced
1 jalapeno pepper, seeded and diced
½ cup zucchini, chopped
½ red pepper, chopped
3 TBSP fresh herbs – basil, oregano, parsley, or chives
2 eggs
1/3 cup whipping cream
2/3 cup milk
1 tsp salt
1 Tbsp baking powder
1 ¾ cup flour

1. Warm canola oil in skillet over medium heat. Add garlic and shallots and cook until shallots are soft. Add mushrooms and cook until they give off their liquid. Add the jalapeno, zucchini, red pepper and herbs. Season and cook until vegetables begin to soften, about 3 minutes. Set aside to cool.
2. Preheat oven to 350F. Wipe a loaf pan with oil and set aside.
3. Beat the eggs with the cream and milk until well incorporated. Whisk the salt, baking powder and flour together and add to the egg mixture. Do not over mix.
4. Fold almost all of the cooled vegetables into the dough and pour into prepared loaf pan. Put remaining vegetables on the top and bake for 50 minutes.
5. Remove from oven and cool on baking rack.

Recipe: Baked Cauliflower, Broccoli & Bacon
Adapted from The Ontario Table by Lynn Ogryzlo
butter
½ cup fresh breadcrumbs
½ cup Parmesan Cheese
4 slices bacon, cooked and crumbled
1 Tbsp fresh parsley, chopped
3 cups cauliflower florets
3 cups broccoli florets
2 tsps butter, melted
salt
1. Preheat oven to 350F. Smear the base of an I inch square casserole dish with butter. Set aside.
2. In a bowl, mix the breadcrumbs, parmesan cheese, bacon and parsley together.
3. Cut the cauliflower and broccoli into medium, even sized florets and cook in lightly salted water for 5 minutes. Drain. Toss immediately with half the breadcrumb mixture.
4. Arrange in a single layer in the buttered dish. Add melted butter to remaining breadcrumb mixture and sprinkle over top.
5. Bake for 25 minutes or until edges begin to brown. Serve hot. Serves 4-6.

Recipe: Blueberry Peach Delight

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
¾ cup water or juice from fruit
1/3 cup honey
1 ½ Tbsp cornstarch
Mix in 2L casserole.

3 cups peaches, sliced
1 ½ cups blueberries
1 ½ Tbsp lemon juice
Add peaches and blueberries and microwave until mixture thickens; stir a few times as the mixture heats. Remove and stir in lemon juice.

1 cup flour
½ cup sugar
1 ½ tsp baking powder
½ tsp salt
Sift together in a bowl.

½ cup milk
¼ cup applesauce (or softened butter)
Add and stir until blended. Pour over fruit; top with 1 tbsp sugar and 1/8 tsp nutmeg (optional).
Bake in preheated oven at 350F for 30 minutes.

It's Tex Mex with Fajitas, Corn and Guacamole!

2011-08-11T06:36:00.000-07:00

This Week's menu: Beef /Chicken Fajitas
Guacamole, Salsa & Sour Cream
Corn on the cob
Fruit Pie or Crisp

Shopping List:
2 Boneless skinless chicken breasts or 2 Rib Eye steaks Cooking onion
Coloured pepper
Chili powder
Cumin
2 tomatoes
Romaine lettuce
Montery Jack cheese
Sweet corn
Corn chips or Soft Flour tortillas
2 avacadoes
Salsa
Sour Cream
Lemon juice
Pie or Crisp

Prepare toppings for the Fajitas:
Chop the tomatoes, and ½ the romaine lettuce. Grate 1 cup Montery Jack Cheese.
Husk the Corn, and bring a large pot of water to a boil.
Make the Guacamole.

Recipe: GuacamolePeel and remove the pit from 2 ripe avacadoes. Mash them well.
Add 1/3 cup salsa, ½ tsp salt, and 1 tsp lemon juice. Mix well.

Recipe: Fajitas
1 teaspoon olive oil
1 thinly sliced onion
thinly sliced beef or chicken
1 thinly sliced orange pepper
In a hot frying pan, cook the onions and meat, adding the sliced peppers in the last 5 minutes.
At the same time, cook the sweet corn. (Once water is boiling, put corn in the pot, bring it back to the boil and cook for 5-7 minutes. Remove from immediately. Do not overcook.)

Serve Fajitas on corn chips, or soft flour tortillas.
Garnish with fresh salsa, sour cream, guacamole, tomatoes, lettuce and cheese.

For dessert, choose a freshly baked fruit pie or crisp from our bakery.

Vegetable Frittata

2011-08-04T11:02:00.000-07:00

This week’s menu:
Vegetable Fritatta
Whole Grain Toast
Fresh Fruit Salad in Melon Bowl

Shopping List:
cooking onion
garlic
green pepper
broccoli
zucchini
2 tomatoes
potatoes
eggs
parmesan cheese
mozzarella cheese
whole grain bread (pictured is flax bread)
Salsa (optional side garnish)
Canteloupe
Blueberries
Strawberries
Peaches
Plums
Maple syrup
Whipping cream (optional)

Recipe: Vegetable Frittata
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
½ cups chopped broccoli
2 cups cooked and diced potatoes
1 cup chopped fresh tomatoes
6 eggs
salt and pepper to taste
1/4 teaspoon dried oregano
1 pinch cayenne pepper
1/2 small tomato, sliced
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions
1. Preheat the broiler on your oven.
2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic, green bell pepper and broccoli over low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
3. Then add the chopped tomatoes, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
4. Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
5. Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
6. Slip the pan under the broiler for a few minutes, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Recipe: Fresh Fruit Salad in Melon Bowl

Prepare fresh fruit salad by washing and slicing fruit. Mix together in a bowl and drizzle with maple syrup. From the canteloupe, scoop out melon balls to within 1 inch of rind, and add them to the salad. Serve salad from the saved melon bowl.
Garnish with whipping cream, if desired.

Taste the flavours of fresh beans, and peaches in this meal!

2011-07-28T07:59:00.000-07:00

Tossed Salad
Chicken Chops
Potatoes & Onions
Bean Sensation

Peach Crisp

Shopping List
Lettuce Greens
Croutons
Harvest Goodies Salad Dressing – French or Maple Balsamic recommended
Poultry Place Marinated Chicken Chops
Potatoes – quart box
1 Onion – Spanish or cooking
Green Beans – quart box
Tomato
Horseradish
Harvest Goodies Hot Coarse Honey Mustard
Heavy Aluminum Foil
Butter
Peaches - basket
Oak Manor Flour & Large Flake Oats
Brown Sugar
Cinnamon

Recipe for Potatoes & Onions1. Wash and thinly slice both potatoes and onion.
2. On a large piece of heavy aluminum foil, place the sliced potatoes and onion. (Alternately, a cast iron pan with a tight fitting lid may be used. Stir often. )
3. Dot with 2 Tbsp butter, cut into smaller pieces. Salt and pepper to taste.
4. Wrap tightly in foil, rolling the seams to prevent leaking.
5. Cook on BBQ on medium heat for 45 minutes, turning often.

Recipe for Bean Sensation1. Wash and trim ends of green or yellow beans.
2. Place beans on a large piece of heavy aluminum foil. (Or use a cast iron pan and lid.)
3. Cut tomato into wedges and arrange on top.
4. Dot with 1 Tbsp butter, cut into smaller pieces. Salt and pepper to taste.
5. Spread 1 Tbsp each of hot coarse honey mustard and horseradish over top.
6. Sprinkle 1 Tbsp brown sugar over top.
7. Wrap tightly in foil, rolling the seams to prevent leaking.
8. Cook on BBQ on medium heat for 30 minutes, turning often.

Grill Poulty Place Chicken Chops on hot barbecue, over medium heat, for 30 minutes, or in the oven.

Recipe for Peach Crisp modified from Simply in Season
6 cups peeled quartered peaches
1 cup flour
1 cup large flake oats
1 cup brown sugar
1/3 cup butter
1/3 cup chopped nuts – optional

1 tsp cinnamon (or more to taste)

1. Put peach quarters in bottom of a 10” deep dish pie plate or 9 x 13” pan.
2. Mix together remaining ingredients until crumbly. Evenly sprinkle over fruit.
3. Bake in preheated oven at 375 until fruit bubbles and top is golden, about 30 minutes

Bursting with Flavour On the grill!

2011-07-21T07:40:00.001-07:00

Beef Shishkabobs
Zucchini Ribbons
Green Onion and Havarti Loaf

Lemon Cream with Blueberries

Shopping List

Sirloin Tip, Tenderloin or New York Strip Steak
1 red, orange, or yellow pepper
1 Onion
8 Mushrooms – cremini or button
Harvest Goodies BBQ Sauce
Skewers
1 each yellow and green zucchini
1 pint cherry tomatoes
¼ cup pine nuts, pepitas or almonds
Apple cider vinegar
Oil
Oregano
1 Loaf of Bread – Cracked wheat, white or Whole Wheat
Havarti Cheese
2 green onions
Butter
Blueberries or raspberries
Plain yogurt (with no gelatine)
1- 250 ml Whipping cream carton
2 lemons
Sugar
Cornstarch

Recipe for Beef Shishkabobs
1. Cube steak.
2. Cut onions and peppers into large pieces.
3. Wash and trim the mushroom bottoms.
4. Arrange vegetables and meats onto skewers.
5. Brush with BBQ Sauce before and while grilling. Cook for 15-20 minutes or until desired texture, on medium heat, turning often.

Recipe for Zucchini Ribbons
1. Make zucchini ribbons by running a vegetable peeler lengthwise down the yellow and green zucchini.
2. Toss zucchini with 2 Tbsp Oil, 1 Tbsp Apple Cider Vinegar, ½ tsp oregano and ¼ tsp salt and pepper.
3. Grill in a vegetable basket on the BBQ for 5-6 minutes.
4. Meanwhile, quarter 2 cups cherry tomatoes.
5. Add grilled zucchini to tomatoes, and sprinkle with ¼ cup pine nuts, almonds or pepitas.
Recipe for Havarti Green Onion Loaf
1. Take 1 loaf of unsliced bread and make 1 inch slices ¾ of the way through, in both the length and width. The result is squared fingers of bread that are attached at the bottom of the loaf.
2. Grate 1 cup Havarti Cheese and sprinkle through loaf.
3. Dice 3 green onions, and sprinkle through the loaf.
4. Melt ½ cup butter and pour it evenly through and over the loaf.
5. Wrap in heavy duty aluminum foil, with the opening at the top. Grill for 12 minutes, 4 minutes on each side and the bottom. Open the top and grill for 5 additional minutes.

Recipe for Lemon Cream from Anne Lindsay’s Light Kitchen

2 cups low fat yogurt (gelatine free)
2/3 cups granulated sugar
¼ cup cornstarch
½ cup lemon juice
½ cup water
2 egg yolks, lightly beaten
Grated rind of 2 lemons
½ cup whipping cream, whipped

1. In cheesecloth or paper towel lined sieve set over a bowl, drain yogurt in refrigerator for 4 hours or until yogurt is 1 cup. Discard liquid.
2. In saucepan, mix sugar and cornstarch. Add lemon juice and water. Bring to a boil, stirring constantly. Reduce heat and simmer gently for 3 minutes or until thickened.
3. Whisk a little hot mixture into the egg yolks; gradually stir back into saucepan. Cook over low heat, stirring, for 2 minutes. Stir in lemon rind.
4. Cool to room temperature. Stir in drained yogurt. Gently fold in whipping cream.
5. Serve with fresh blueberries, or raspberries.

Quinoa Stuffed Peppers

2011-07-14T12:12:00.000-07:00

This week’s menu: Quinoa Stuffed Peppers (vegetarian entrée)
Optional: BBQ a London Broil for those with a heartier appetite.
For dessert, enjoy the fruits of the season on their own, or in a pie: cherries, blueberries and raspberries .

Shopping List:
Oak Manor Quinoa
4 Sweet peppers – red, green, orange or yellow
1 medium Onion
8 Mushrooms
2 cobs Sweet corn
cilantro or parsley
soy sauce
sesame oil
garlic
red pepper flakes
whole wheat bread crumbs
cherry tomatoes (optional for garnish)
London Broil from Krugg’s Meat Market (optional)
Cherries, Raspberries, Blueberries

Recipe: Quinoa Stuffed Peppers From Anne Lindsay’s Light Kitchen
½ cup quinoa
4 sweet peppers
1 tsp vegetable oil
1 medium onion, chopped
8 mushrooms, quartered
2 cups cooked sweet corn kernels
2 tbsp minced fresh cilantro or parsley
1 tbsp soy sauce
2 tsp sesame oil
2 tsp minced fresh garlic
pinch red pepper flakes
¼ cup fresh whole wheat bread crumbs

1. Rinse quinoa under cold water. Drain. In a saucepan, bring one cup of water to boil. Stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and the quinoa is transluscent.
2. Cut tops off of peppers; remove seeds. In a large saucepan of boiling water, immerse peppers in water to cook for 5 minutes or until tender crisp. Remove and drain upside down.
3. In a skillet, heat oil over medium heat, cook onion for two minutes. Stir in mushrooms and sauté. Stir in quinoa, corn, half the cilantro or parsley, soy sauce, garlic and red pepper flakes. Stuff into peppers.
4. Sprinkle with bread crumbs and remaining cilantro or parsley. Bake in a greased 8” square pan at 350 degrees oven for 30 minutes or until heated through.

Pea Salad & Chocolate Dipped Strawberries

2011-07-07T08:29:00.000-07:00

We have been enjoying fresh peas from the pod for a couple of weeks, but now that they are available freshly shelled, it is time for a summer fresh salad featuring peas!
For dessert, although raspberries, saskatoons and blueberries are just in, I wanted one more week of strawberries, so we had fun with the boys dipping strawberries in chocolate and laying them on oatmeal cookies!

Shopping List:
1 head romaine lettuce
1 bag spinach
I dozen eggs
1 1lb bag of shelled fresh peas
4 strips bacon, cooked & crumbled (optional)
2 chicken breasts cooked & cubed (optional)
Mayonaise
Honey Mustard Salad Dressing
Cheddar cheese

1 qt of Strawberries
oatmeal cookies
chocolate

Pea Salad Recipe
8 eggs – hard boiled, cooled and chopped or sliced
4 slices bacon (optional) – cooked and crumbled
2 boneless skinless chicken breasts – cooked, cooled and chopped
2/3 head romaine lettuce - rinsed, dried & chopped/torn into bite-size pieces
2/3 bag Spinach – rinsed, dried & chopped/torn into bite-size pieces
1 1 lb bag freshly shelled green peas – blanched and cooled
2 cups mayonnaise
¼ cup Honey Mustard Salad Dressing by Harvest Goodies
¼ cup skim milk
3 tablespoons white sugar
2 cups shredded Bright Cheddar cheese

Directions
1. Spread Romaine lettuce and Spinach evenly into a 9”x13” baking dish. Layer crumbled bacon, chicken, peas, and eggs over the lettuce.
2. In a small bowl, mix together mayonnaise, milk, salad dressing and sugar until smooth. Pour evenly over salad, and top with grated cheese.
3. Chill in the refrigerator for 2 hours or longer. Serve.

Chocolate Dipped Strawberries
Melt Chocolate in a double boiler. Strawberries must be completely dry.
Dip strawberries in chocolate and place on an oatmeal cookie, or set on parchment or waxed paper. Refrigerate to harden chocolate. A hit with the kids!

Crepes for Dinner!

2011-06-30T10:11:00.000-07:00

What's for Dinner? Asparagus Crepes
Strawberries and Cream Crepes
Crepe batter:
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 4 eggs
• 4 tablespoons oil
• 1 cup milk
• 1 cup water
• 1 large bunch asparagus
• cheddar cheese, shredded
• bacon, crumbled (optional)

Directions
1. In a large mixing bowl, whisk together the flour and the salt. Gradually add in the eggs, oil, milk and water, stirring to combine. Beat until smooth. Alternately, combine liquid ingredients in a blender, and then add in the dry ingredients.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Keep warm.
4. Meanwhile steam asparagus for 4-6 minutes, until tender.
5. Fill crepes with asparagus, grated cheddar cheese and crumbled bacon, and roll them up. Can be served with fresh salsa on the side, for added flavour.

Dessert Crepes
• 1 quart strawberries, sliced
• Whipped cream
Fill crepes with strawberries, roll up and garnish with whipped cream.

Shopping List (with local shopping suggestions)
White Flour from Oak Manor Farms
Whole Wheat Flour from Oak Manor Farms
1 dozen eggs OK Eggs Elmira
1 carton milk - Hewitt's Dairy
1 package Bright Cheddar Cheese- medium, old or extra old
1 package Stemmler's Lean Pork Side Bacon (optional)
1 pint Hewitt's whipping cream or whipped cream canister
1 bunch asparagus
1 quart strawberries

This week: on the grill!

2011-06-22T19:32:00.001-07:00

This week’s menu:
Marinated Grilled Vegetables with Feta or Goat Cheese
New Potatoes
Marinated Chicken Breasts

Strawberry Rhubarb Sauce
recipe from Smart Cooking by Anne Lindsay

Shopping List:
Garlic Expressions Marinade
Hot coarse Honey Mustard
Asparagus
Peppers – red, orange, yellow
Onion
Grape tomatoes
Zucchini
4 Boneless, Skinless Chicken Breasts
1 qt box of potatoes
Feta or goat cheese
1 qt of Strawberries
1 bunch rhubarb
1 lemon

Recipe for Marinated Grilled Vegetables
Mix 1/3 bottle of Garlic Expressions with 1 tbsp Harvest Goodies Hot Coarse Honey Mustard.
Wash and coarsely chop the onions, peppers and zucchini. Leave the grape tomatoes and the asparagus whole. Mix with marinade and store in refrigerator for 4 hours or overnight.
Grill on hot barbecue in a grilling basket, flipping several times.
When tender, remove from heat and sprinkle with crumbled Bright Feta Cheese or Gordon’s Goat Dairy cheese.

Recipe for Marinated Chicken
Cut chicken breasts in half, to allow for more marinade saturation. Pour 1/3 bottle of Garlic Expressions marinade over chicken. Refrigerate for 4 hours, or overnight. Grill on hot barbecue on medium low heat.

New potatoes can be cooked in foil on barbecue, or steamed.

Recipe for Strawberry Rhubarb Sauce:
from Smart Cooking by Anne Lindsay

2 ½ cups chopped rhubarb
½ cup sugar
¾ cup water
Grated rind of 1 lemon
Boil together until rhubarb is tender.
Stir in ¼ tsp cinnamon, the juice of 1 lemon and 2 cups chopped strawberries.
Cool. Can be served with yogurt, ice cream, angel food cake, pound cake, or enjoyed on its own.

What's For Dinner?

2011-06-20T12:45:00.000-07:00

Looking for nutritious and easy meal ideas?
Each Thursday, we will suggest a dinner menu and recipes which feature fresh, in season, local foods.
Menus and recipes will be posted weekly in our Farm Market,
on the news page of our website: herrles.com,
on twitter and on Facebook.
Enjoy the tastes of the season with Herrle’s!
This week’s menu:
Leaf Lettuce Salad tossed with French Dressing
Sausage Asparagus Skillet
(recipe from Simply in Season cookbook, p 56)
Sliced Strawberries drizzled with Maple Syrup
(can be served with Pound Cake)

Asparagus Sausage Skillet

2011-06-20T11:59:00.001-07:00

1 lb Earlidale Garlic Pork sausage – remove from casing into skillet
1 medium onion, chopped
Fry together until lightly browned in large skillet. Drain fat.

5 medium potatoes, chopped
½ cup water
Salt and pepper to taste
Add, cover and simmer for 10 minutes

1 lb asparagus cut into 2 cm lengths
Add and simmer an additional 10 minutes or until potatoes are tender. Add extra water if needed.

½ cup Bright Cheddar Cheese grated and sprinkled on top