Appetizers | Soups/Salads | Entrees | Entree Accompaniments | Desserts
Entree Accompaniments
RATATOUILLE
Yield: 4 to 6 servings
2 |
tbsp |
Olive Oil |
½ |
cup |
Onion, cut into 1”dice |
1 |
cup |
Bell Peppers, cut into 1” dice |
1 |
tbsp |
Minced Garlic |
1 |
tsp |
Dry Basil |
1 |
tsp |
Dry |
½ |
cup |
Eggplant, cut into 1” dice |
½ |
cup |
Zucchini, cut into 1”dice |
2 |
cups |
Tomatoes, cut into 1” dice |
¼ |
cup |
Tomato Paste |
to taste |
Salt and Pepper |
|
½ to 1 |
cup |
Water/Tomato or V-8 Juice |
In a large thick bottom pot, heat the olive oil. Add the onions, peppers, garlic and herbs. Saute for 4 or 5 minutes and add the eggplant, zucchini, tomatoes and tomato paste. Add enough water or tomato/V-8 juice to allow mixture to stew. Cook on medium-low heat until the vegetables are tender (about 15 minutes) and mixture thickens. Season with salt and pepper. Serve.
Ratatouille is a popular dish from the French south region of Provence. It can be served as a casserole with melted cheese on top or served cold/room temperature as an appetizer. Enjoy this dish and make it your own by adding your favourite in season vegetables.
FARMERS MASH OF BABY POTATOES
Yield: 4 servings
| 16 to 20 | Baby Potatoes | |
| 1/2 to 3/4 | cup | Sour Cream |
| 1/2 | cup | Whipping Cream (optional) |
| to taste | Salt and Pepper | |
| 1/4 | cup | Finely Chopped Green Onions |
Cook the potatoes in salted water until easily piereced with a fork (about 15 to 20 minutes). Drain and mash (leave chunky). Add sour cream, whipping cream, salt and pepper, until mix until liquid is blended (do not puree -- you want a coarse potato dish). Adjust seasonings and green onions and serve.
Serving options: serve with sautéed leeks, fresh chopped dill or caraway.
Try the Little Potato Company's baby potatoes such as Piccolo and Blushing Bells. These potatoes grown by an Alberta success story, are sweet and tender and their 2 and 5 lb bags are available in most grocery stores.
Multi Grain Harvest Rice
Yield: 4 x ½ cup portions
| 1 | cup | Multi Grain Rice* |
| 2 | cups | Water or Half and Half Water with Vegetable or Chicken Stock |
| 1 | tbsp | Olive Oil or Butter |
| to taste | Salt and Pepper |
In a heavy saucepan, combine rice with water/stock and olive oil or butter. Bring to a boil and stir. Reduce heat to simmer and cover with a tight fitting lid. Cook for 30 minutes or until liquid is absorbed and rice is tender. Remove from heat and allow to rest for 5 minutes. Fluff with a fork and serve.
*Several varieties of packaged multi grain rice are available (or use brown rice). Try Sunwest Harvest Medley – it’s a mixture of CalMati Brown Rice, Wild Rice, Heirloom Red Rice and Sweet Brown Rice. Each serving is scaled to ¼ cup cooked rice and has 4 grams of fibre! It’s available at Costco.
Roma Tomato Concassé
Yield: 4 servings
| 8 | Roma Tomatoes, blanched, peeled, de-seeded and chopped | |
| 3 | tbsp | Olive Oil |
| ¼ | cup | Shallots, fine diced |
| 1 ½ | tbsp | Garlic, chopped fine |
| ¼ | cup | Fresh Basil, chopped |
| ½ | tsp | Crushed Chillies |
| 1 | tbsp | Balsamic Vinegar |
| to taste | Salt and Pepper |
To blanch the tomatoes, core them and drop them in boiling water for two minutes. Remove from hot water and immerse in cold water. Peel the skin off and cut them in half width wise. Squeeze the seeds out and chop the meat in ½" pieces.
In a medium sauté pan heat the olive oil and sauté the shallots and garlic for one minute. Add the basil, chillies and sauté for another 3 to 4 minutes. Add the tomatoes and balsamic vinegar, reduce the heat and simmer for 5 minutes. Season with salt and pepper and serve warm or cold.
Tomato Au Gratin
Yield: 6 servings
A traditional recipe that is easy and servable with all your proteins!
| 6 | small | Ripe Tomatoes, cored, tops cut |
| to taste | Salt and Pepper | |
| 3 | tbsp | Brown Sugar |
| 2 | cups | Fresh White Bread Crumbs |
| ½ | tbsp | Garlic, minced |
| ½ | cup | Fresh Grated Parmesan |
| ¼ | cup | Fresh Basil, chopped |
| ¼ | cup | Olive Oil |
Season the hollowed out tomatoes with salt and pepper. Cover cut surface of tomato with brown sugar. In a bowl, blend the crumbs with garlic, Parmesan and basil. Drizzle with olive oil and season with salt and pepper. Mix well, firmly stuff the tomatoes and bake at 350 F until the tomatoes are tender.
Potato and Zucchini Latkes (Pancakes)
Yield: 12 to 16 2 oz. portions
I love potato latkes! This recipe adds zucchini, which enhances the texture and colour.
| 2 | cups | Finely Shredded Peeled Potatoes, drained well |
| ½ | cup | Finely Shredded Peeled Onion |
| 1 | cup | Finely Shredded Zucchini |
| 3 | Eggs | |
| ½ | tsp | Salt |
| 1/8 | tsp | Pepper |
| ¼ to ½ | cup | Flour |
| Vegetable oil for frying |
Mix shredded potatoes, onion and zucchini with eggs. Add salt and pepper. Add ¼ cup flour and blend well (if mixture is too runny, add the remaining flour). Heat oil (hot) and fry in 2 oz. portions until golden brown.
Use as a side dish with your favourite meat, fish or chicken.
Green Beans Amandine
Yield: 4 to 6 servings
| 1 | pound | Green Beans (tip ‘n tailed)* |
| 2 | tbsp | Unsalted Butter |
| 1 | tsp | Fresh Lemon Juice |
| 2 | tbsp | Sliced or Slivered Almonds |
| to taste | Salt and Pepper |
Steam beans or cook in lightly salted boiling water until tender. Drain well cover and set aside. In a saucepan, melt butter, add lemon juice and almonds. On medium heat, sauté until almonds are lightly brown. Add green beans and salt and pepper to taste. Serve.
*At this time of year, local farmer’s markets have yellow and green beans – use both! Tip’n tailed is one of those great terms used in commercial kitchens – simply means that the ends are cut of. If the beans are very fresh and the ends are not tough, leave the ends on for more flavour and fibre!
Roasted Root Vegetables
Yield: 3 to 4 servings
| ¼ | cup | Canola Oil* |
| ¼ | cup | Birch Syrup** |
| 1 | tsp | Each Salt and Freshly Ground Pepper |
| 2 | cups | Quartered Baby Potatoes, washed, skin on |
| 1 | cup | Diced Parsnip, washed, peeled and cut into 1” pieces |
| 1 | cup | Diced Carrot, washed, peeled and cut into 1” pieces |
In a medium bowl, mix together canola oil, birch syrup, salt and pepper. Add root vegetables and toss to coat. Roast at 375 for 30 to 45 minutes until lightly caramelized and cooked through. Stir regularly. Eat hot or cold!
*Use Highwood Crossing’s Fresh Pressed Organic Canola Oil (from Aldersyde Alberta), available at health food/organic food stores and Safeway. You can substitute canola for olive oil
**Birch Syrup is produced by the Alberta Sugarmakers’ Association and is available at Bard’s Baskets at the Strathcona Farmer’s Market. He also produces a great Manitoba Maple syrup!