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Appetizers | Soups/Salads | Entrees | Entree Accompaniments | Desserts

Entrees

BISON FETA BURGERS
Yield: 4 burgers

The bison feta burgers feature bison from First Nature Farms located 1 hour west of Grande Prairie. Their products are available at the Strathcona Farmer’s Market year-round. Bison is available at most farmer's markets as well as Sunterra Lendrum. The feta is from Fairwinds Farm in Fort McLeod and their products (feta and chevre style goat cheese) are available at Planet Organic.

1	lb	Ground Bison*
1	large	Egg
1/4	cup	Fresh Breadcrumbs
1	tbsp	Chopped Fresh Herbs**
1/4	cup	Chopped Onion
1/2	tsp	Sea Salt
1/4	tsp	Freshly Ground Pepper
4	tbsp	Feta Cheese
4		Crusty Buns***
2	tbsp	Mayonnaise
2	tbsp	Mustard (your favourite)
4		Thick Slices Tomato****
		Your favourite greens (sprouts, lettuce, arugula, etc.

In a bowl, combine the ground bison, egg, fresh bread crumbs, chopped herbs, onion, salt and pepper. Mix well and refrigerate for an hour before forming into 4 burgers. Form into 4 burgers. Into the centre of each, stuff a piece of feta and cover/seal with burger. Flatten into 4 round burgers. To cook, either barbecue outside or fry indoors. To barbecue, heat up barbecue and grill on medium high, turning only once, for 6 to 8 minutes, until centre is no longer pink. To fry, use a heavy skillet and heat 2 tbsp of olive oil on medium high. Add burgers and sauté on each side for several minutes (turning only once). Turn down heat and continue to sauté until centre is no longer pink (about 8 to 10 minutes total frying time).

Grill or toast your hamburgers, and dress with mayonnaise, mustard, tomato and greens. Don’t forget to add the burger. Lot’s of napkins may be required.

*Ground Bison is 30% lower in cholesterol than ground beef. First Nature Farm’s bison is grass fed, hormone and antibiotic free.

**If you don’t have fresh herbs on hand, just substitute using 1/3 of dried herbs for fresh.

***I've used a crusty Ciabatta bun that I've toasted just before serving.

****Doef’s or Gulls are by far the best choice for tomatoes. Yes, they are more expensive, but when you consider they are locally grown and picked within days of appearing at the market, you know you are getting ripe and nutrient rich tomatoes, and after all, you are worth it!

 

GREENS EGGS AND HAM OMELETTE
Yield: 2 to 3

The Downtown Farmer’s Market opened this past Saturday. I strolled the market for inspiration for my ‘Eat Your Greens’ segment for my weekly CBC radio food column and found it at Greens Eggs and Ham*. Not only is this an ‘Eat Your Greens’ recipe, it includes Eggs and Ham --  greens are mustard greens (with a lovely hot Dijon flavour), the eggs are goose and duck eggs and the ham is duck ham, all from Greens Eggs and Ham.

1	tbsp	Olive OIl
2	cups	Mustard Greens (lightly packed)
	pinch	Sea Salt and Freshly Ground Pepper
1		Goose Egg **
1		Duck Egg ***
2	tbsp	Water
1	tbsp	Unsalted Butter
3	oz	Thinly Sliced Duck Ham
1/2	cup	Shredded Cheese

Heat a 10” frying on medium high heat, add the 1 tbsp olive oil and heat oil. Add the mustard greens and sauté for about ½ minute, reduce heat to low and cover for another minute, until greens are wilted. Sprinkle with salt and pepper and remove greens from frying pan. In a bowl, beat eggs, water and a pinch of sea salt and freshly ground pepper to combine well. In the same frying pan, melt butter and when butter is frothy, add eggs to the pan. Turn heat to medium low and let eggs set (about 1 to 2 minutes). On half of the omelette, spread the julienned duck ham, wilted mustard greens and shredded cheese. With a metal lifter, carefully fold the side of the omelette over the side with the toppings. Reduce heat to low/simmer and cover with a lid for 1 to 2 minutes. Eggs should be set and omelette puffed up.

*Greens Eggs and Ham is a 10 acre mixed farm near the Edmonton airport that believes in sustainable agriculture. They sell at the Downtown Farmer’s Market as well as Ocean Odyssey Inland’s retail store.

Their contact information is:

Mary Ellen and Andreas Grueneberg
RR#2   48534 Range Road 240
Leduc, Alberta  T9E 2X2
780-986-8680
info@greenseggsandham.ca
**Goose eggs are large and equivalent to about 4 regular chicken eggs. They are alkaline, whereas chicken eggs are acidic.

***Duck eggs are also larger than chicken eggs and are equivalent to about 2 regular chicken eggs. Like Goose eggs, they are also alkaline.

CHICKEN WITH CELERIAC* (A TURKISH STEW)
Yield: 3 to 4 entree servings

My 10th culinary tour took me to Greece and Turkey. The food was marvellous in so many ways. This is the first tour, where I actually lost weight and I’m convinced it is because these Mediterranean countries just naturally prepare healthier foods. Here is a Turkish dish, where the stew uses celeriac instead of potatoes – an ingredient that acts and tastes like starch, but without the starch and calories.

2	tbsp	Olive Oil
1	cup	Finely Chopped Onions
2	cups	1/2" Cubes of Celeriac (peel, cut and soak in water with a bit of lemon juice to prevent it from turning black, until ready to cook)
2 to 3		Chicken Breasts cut into 1" pieces
1/4 to 1/2	tsp	Sea Salt
1/8	tsp	Freshly Ground Black Pepper
1 to 2	cups	Water

1		Egg Yolk
1/2	cup	Water
1/2	cup	Olive Oil
1/8	tsp	Freshly Ground Black Pepper

Heat up a sauce pan over medium heat. Add olive oil and heat. Add finely chopped onions and saute for several minutes, until onions are soft. Drain the cubed celeriac and add to the saucepan and continue to saute for several minutes. Add the cut chicken breasts and saute for 5 more minutes, to lightly brown and cook through. Add enough water to cover mixture in saucepan, bring to a bowl and then reduce to a simmer. Cover and simmer for about 30 minutes or until celeriac is soft. Beat the remaining ingredients together in another bowl and slowly add to the saucepan. Bring to a bowl, reduce to a simmer and cook for several minutes, until heated through.

*Celeriac is also known as 'celery root. It is a type of celery and grown as a root vegetable
for its large and bulbous root. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. It has a light celery flavour and is used in soups, stews, casseroles and gratins. It can also be eaten raw. It’s avaialble in most grocery stores and farmers markets.

TURKEY ROULADEN
Yield: 3 to 4 entree servings

1	2 lb	Turkey Breast, boneless and skinless
2	cup	Traditional Turkey Stuffing (below)
1	tbsp	Melted Unsalted Butter
	to taste	Sea Salt and Freshly Ground Pepper
2	cups	Gravy (below)

Rinse turkey breast with cold water and pat dry with a paper towel. Place between parchment paper, waxed paper or plastic wrap and flatten with a meat tenderizer, so that turkey is approx. ¼” to ½” thick. Remove paper or plastic wrap. Spread stuffing across turkey breast, leaving about ½” edge free of stuffing. Roll into a strudel and place in a greased loaf pan or casserole dish, so that turkey breast fits well and will not unravel. If you don’t have a pan small enough, tie with butcher twine and place in a greased casserole dish. Brush with melted butter and season with salt and pepper. Cover loosely with foil and roast at 325 F for 1 to 1 ½ hours or until meat thermometer reads 160 F. Remove from oven and let sit covered for about 10 minutes. Slice and serve with gravy, fresh vegetables or salad.

Turkey Stuffing
Yield: 2 cups approx.

2	tbsp	Unsalted Butter
1/4	cup	Chopped Celery
1/2	cup	Chopped Onions
1/4	tsp	each Dried Sage, Savory
1/8	tsp	Dried Thyme
1/8	tsp	Freshly Ground Pepper
1/4	tsp	Sea Salt
1	tbsp	Chopped Parsley
1 1/2	cups	Bread Cubes, slightly dried out
1/4 to 1/2	cup	Chicken Broth or water

In a medium skillet, melt butter. Add celery and onions and sauté until tender. Add dried sage, savory, thyme, pepper, salt and parsley. Blend well. Transfer to a bowl and mix with bread cubes. Add enough broth or water for stuffing to loosely stick together. Set aside.

Turkey Gravy
Yield: 2 cup

		Drippings from roasting turkey rouladen
		Unsalted Butter (enough to make 1/4 cup of fat with turkey drippings)
1/4	cup	All Purpose Flour
2	cups	Chicken Stock (heated)

In a saucepan, heat up drippings and unsalted butter over medium heat. Add flour and stir for 1 minute. Slowly add heated chicken stock and continue to stir with a balloon whisk to ensure that gravy is not lumpy. Bring to a boil and reduce heat to simmer to thicken. Season with salt and pepper to taste.

ASPARAGUS CRÊPES
YIELD: 12 X 4" OR 6 X 8"

1	dozen	Asparagus Spears, blanched, steamed or roasted
1		Recipe of Basic Crêpe Batter
1	cup	Mornay Sauce
1	cup	Grated Swiss or Pramesan Cheese

Basic Crêpe Batter

1/2	cup + 2 tbsp	All-Purpose Flour
	pinch	Nutmeg
	pinch	Salt
1	large	Egg, beaten
3/4	cup	Milk
	tbsp	Unsalted Butter, melted

Place all ingredients in a blender or mixer and beat well. Let batter stand for 1 hour for more perfect crêpes. Fry crêpes using vegetable or butter and a small pan. Lightly fry both sides. Separate using parchment or waxed paper, until ready to use. Refrigerate up to a week and freeze for several months

Mornay Sauce
Yield: 1 cup

2	tbsp	Unsalted Butter
2	tbsp	All-Purpose Flour
1	cup	Milk
1/2	cup	Grated Swiss Chese or Pramesan Cheese

In a saucepan, melt butter on medium heat and stir in flour. Stir for a minute or two and slowly add milk, stirring constantly. Once sauce has thickened (3 to 5 minutes), add cheese and stir until melted. Remove from heat.

Assemble Crepes:

On the centre of each crepe place a spears of asparagus (on small crepes place one spear, on larger crepes, 2 spears). Sprinkle with grated Swiss or Parmesan Cheese. Add a ½ to 1 tbsp of Mornay sauce and roll to close. Place in an ovenproof casserole dish. Continue with all crepes. Pour remainder of sauce over crepes and sprinkle with remaining cheese. Place under broiler until cheese melts and starts to brown. Serve with a salad.

ROASTED ASPARAGUS TOSSED WITH PASTA AND BACK BACON
Yield: 4 to 6 servings

2	cups	Roasted Asparagus Spears* cut into 2" lengths
1	tbsp	Unsalted Butter
8	oz	Back Bacon, julienned**
1	lb	Pasta***
4	litres	Water
1	tbsp	Olive Oil
1	tsp	Sea Salt
1/2	cup	Goat's Cheese ****
1/2 to 1	cup	Yogurt (plain) *****
1	tbsp	Fresh Lemon Juice
		Zest from 1 Lemon
	to taste	Sea Salt and Freshly Ground Pepper
1/4	cup	Pine Nuts
1/2	cup	Grated Parmesan Cheese

Preheat oven to 500 F. Wash asparagus spears. Toss with a tbsp of olive and sprinkle with sea salt. Roast for 10 to 15 minutes or until tender. Remove from oven and cut into 2” lengths.  In a medium frying pan over medium heat, melt butter and sauté julienned back bacon until gold brown. Remove from heat.

While roasting asparagus and sautéing back bacon, bring four litres of water to a boil. Add 1 tsp salt and 1 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.  Always cook pasta ‘al dente’ or firm to the bite. Drain pasta and rinse with cold water.

Return the pasta to the pot and add goats cheese, yogurt, lemon juice and lemon zest. Add roasted asparagus and sautéed back bacon and heat until warmed through (just a minute or two). Adjust seasoning with sea salt and freshly ground pepper if required. Garnish with toasted pine nuts and grated Parmesan Cheese.

*If using local asparagus such as Edgar Farms, the stalks are usually so tender and fresh that you will not have to break off the bottom of the spear before roasting.

**Alberta has wonderful pork products: try peameal back bacon available at most grocery stores or Homestyle Bacon by Valbella Meats out of Canmore available at Sunterra. My Downtown Farmer's Market carries back bacon by Irving's -- an English style that's fabulous too!

*** Try Prairie Harvest (an Edmonton company) Organic Whole Wheat Pastas, available at Planet Organic.

****Fairwind's Farm Goat Cheese is my favourite goat cheese and it's local! From Ft. McLeod Alberta, this company makes a variety of flavours as well as feta and all products are available at Planet Organic.

*****Yogurt is Bleswold's from Lacombe Alberta available in most grocery stores and at Planet Organic.

GAIL’S GREEK PASTITSIO (a classic baked pasta casserole)
Yield: 4 to 5 servings

2	tbsp	Olive Oil
1	cup	Finely Chopped Onion
1	lb	Ground Bison* or Beef
1/4	lb	TK Ranch Chorizo Sausage**, cut into 1/4" coins
1	cup	Chopped Plum Tomatoes or Tomato Sauce
1	tsp	Crushed Garlic
1/2	tsp	Ground Cinnamon
1/8	tsp	Ground Nutmeg
1/2	cup	Melted Butter
1/8	tsp	Freshly Ground Pepper
1	tsp	Sea Salt
8	oz.	Pasta (spaghetti, rotini, macaroni or Greek bucatini***or ziti****)
1	tbsp	Olive Oil
1/3	cup	Parmean Cheese or Greek Kefalotyri*****
4	tbsp	Unsalted Butter
4	tbsp	All-Purpose Flour
1/4	tsp	Sea Salt
2	cups	Milk
	pinch	Ground Nutmeg
1		Egg Yolk
1/4	cup	Grated Parmesan Cheese or Greek Kefalotyri

Heat a large frying pan over high heat; add 2 tbsp olive oil and heat oil. Add onions and sauté over medium heat until translucent (about 3 to 5 minutes), stirring frequently. Add lean ground beef and sausage coins and continue stirring until meat begins to brown (break down the clumps of meat with a spoon). Add garlic, crushed plum tomatoes or tomato sauce, cinnamon, nutmeg, pepper and sea salt. Stir well to combine all ingredients. Lower heat and simmer covered for 20 to 30 minutes.

While the meat mixture simmers, cook the pasta and make the béchamel sauce.

To Cook Pasta:
Bring four litres of water to a boil. Add salt and 1 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.  Always cook pasta ‘al dente’ or firm to the bite. Drain pasta and rinse with cold water. Return to pot and toss with 2 tbsp olive oil and 1/3 cup grated Parmesan cheese or Kefalotyri.

Béchamel Sauce:
In a saucepot, melt butter. Add flour and ¼ tsp salt. Stir well. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form. Cook and stir on medium low until mixture starts to thicken (about 3 to 5 minutes). Stir for one minute more, then remove from heat and add a pinch of nutmeg and egg yolk and stir well to mix.

In a loaf pan or casserole dish, spread half the pasta across the bottom. Pour on the meat sauce, spreading evenly over the pasta. Sprinkle with 2 tbsp of grated cheese. Add remaining pasta. Pour Béchamel sauce over pasta, making sure it’s evenly spread over the top of the pan. Sprinkle with 2 tbsp of grated cheese. Bake, uncovered, at 350 F for about 40 minutes, or until hot and lightly browned. Let stand for 5 minutes before servings.

*Medicine Man Bison is sold at the Downtown Farmer’s Market and at Ocean Odyssey Inland’s Retail Store at 10027 0- 176 Street
**TK Ranch products are found at Planet Organic
***Greek bucanti pasta is like thick spaghetti pasta
****Greek ziti pasta is like rotini pasta. Both bucanti and ziti are available at Greek stores such as Hellas and Omonia
*****Kefalotyri is a hard cheese made for sheep or goat’s milk and is available at Hellas and Omonia.

SMOREBROT WITH TRI-COLOURED TOMATOES AND GOATS CHEESE
Yield: 4 pieces

Smorebrot are Danish open-faced sandwiches. At my catering company, Gourmet Goodies we prepared small ones as appetizers and larger ones for lunch, using a variety of toppings and served them cold.

4	slices	Whole Grain Bread *
4	tbso	Fairwind's Farm Goat Cheese **
12	slices	Tri-Coloured Tomatoes***
1	tbsp	Highwood Crossing Cold Pressed Canola Oil****
		Sea Salt and Freshly Ground Black Pepper

Spread 1 tbsp of goat cheese over bread and top with overlapping slices of yellow, red and orange tomatoes. Brush with canola oil and top with a dusting of sea salt and freshly ground black pepper. You can also toast bread before hand and broil the finished product for 2 to 3 minutes or until tomatoes are warm and goat cheese begins to melt.

*Today I’m using Baker Bill’s whole grain sauerkraut bread from the downtown farmers market.

**Fairwinds Farm Goat Cheese is available at Planet Organic in a variety of flavours – plain chevre, herbes de Provence, peppercorn or roasted pepper. Any variety is fine.

***Greenhouse growers at markets are producing a Monet painting of colour – these tomatoes are vine ripened yellow, orange and red and are from Doef's

****Highwood Crossing in Aldersyde AB, make this cold pressed Canola Oil from non GMO canola, that pairs perfect with fresh vegetables or salads. It has a more vibrant flavour and colour than regular canola oil that is heated to release its oil. It's available at Safeway, Planet Organic, Sunterra and the Italian Centres.

 

BAKED STUFFED PASTA SHELLS WITH SPINACH, BACON AND ONIONS
Yield: 2 to 4 servings

For the month of June, the focus is fresh summer produce available at farmers markets. My market is the Edmonton Downtown Farmers Market on my street (104 Street) every Saturday from the May long weekend to Thanksgiving, 9:00 am to 3:00 pm come rain or shine. I love opening my front door to the sounds and smells of a market that is in full swing! Students of my loft cooking classes shop the market with me and come back to the loft cooking school to create a three-course meal featuring the freshest available Alberta products.

Baby Spinach is availbable at local markets. This week I'm using spinach from Green Valley Farms and baby onions from Kuhlmann's. Combined with bacon and asiago cheese, stuffed into cooked al dente pasta shells and then baked with cream and cheese, you have a meal that speaks comfort (at any time of the year). Make lots and enjoy this over several days with a fresh salad.

2	litres	Cold Water
	pinch	Salt
1/2	tbsp	Extra Virgin Olive Oil
1/2	lb	Pasta Shells
1	tbsp	Extra Virgin Olive Oil
1/4	lb	Bacon, cut into 1/2" pieces
1	cup	Finely Diced Onions
1	lb	Spinach (if fresh, steam, if frozen, thaw and drain)
1	cup	Ricotta (Franco's from Calgary is amazing)*
1/2	cup	Grated Asiago Cheese
1/2	tsp	Freshly Ground Black Pepper
1/4	tsp	Grated Nutmeg
1	tbsp	Unsalted Butter
1	clove	Crushed Garlic
1/2	cup	Whipping Cream
1	cup	Grated Asiago, plus 2 tbsp for garnish
2	tbsp	Chopped Fresh Parsley
	to taste	Freshly Ground Pepper

Preheat the oven to 375 degrees F.  Bring two litres of water to a boil. Add salt and 1/2 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.  Always cook pasta ‘al dente’ or firm to the bite. Drain pasta and rinse with cold water. Set aside. Warm 1 tbsp olive oil in a large, heavy skillet over medium heat. Add the chopped bacon and onions and sauté until lightly golden, about 5 minutes. Remove the bacon and onions from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, Asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish. Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the Asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 2 tbsp Asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately. Round out the plate with a fresh salad.

*Franco's Ricotto is currently available at both Italian Centres. Their Mozzarella is available at Safeway.

PASTA WITH EDGAR FARMS ASPARAGUS, GARLIC AND PARMESAN
Yield: 4 to 6 servings

4	litres	Cold Water
	pinch	Salt
1	tbsp	Extra Virgin Olive Oil
1	lb	Pasta
2	tbsp	Extra Virgin Olive Oil
25 to 30	spear	Fresh Asparagus cut into 2" pieces
1/4	cup	Fresh Lemon Juice
2 to 3	large	Cloves of Garlic, crushed
2	tbsp	Dijon Mustard
2	tbsp	Extra Virgin Olive Oil
	to taste	Sea Salt and Freshly Grated Pepper
1/2	cup	Freshly Grated Parmesan Cheee
		Shards of Parmesan for Garnish

Bring 4 litres of water to a boil. Add the salt, 1 tbsp oil and pasta. Bring to a boil and reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.  Always cook pasta ‘al dente’ or firm to the bite. Drain pasta and rinse with cold water, return to pot and set aside.

In a frying pan, heat up 2 tbsp of olive oil. Add asparagus and sauté for 2 to 3 minutes. Add fresh lemon juice, garlic and Dijon mustard and continue to sauté until asparagus is fork tender. Add to pot containing pasta. Stir in ½ cup of Parmesan Cheese and 2 tbsp of olive oil. Heat on medium/low heat until pasta mixture is warm. Adjust seasonings with Sea Salt and Freshly Ground Pepper if required. Serve with shards of Parmesan Cheese. *

*Shards of Parmesan Cheeses are easy to do: use a potato peeler and run along the length of a block of Parmesan Reggiano cheese.

EGGS BENEDICT
YIELD: 2 SSERVINGS

Legend has it, that at the turn of the last century, Mr. and Mrs. Benedict dined every Saturday at Delmonico's in New York. One day, Mrs. Benedict asked the maitre d' hotel to come up with a new dish. He asked her if she had anything in mind and she suggested poached eggs on toasted English muffins with a thin slice of ham and hollandaise sauce. Voilà, eggs benedict were created.

Poached Eggs

4		Large Eggs, ar room temperature
4	cups	Water
1	tbsp	White Vinegar
	pinch	Sea Salt

In a medium frying pan with 2 inch sides or pot, heat up water to a boil and add vinegar and sea salt. Turn heat down so that water gently simmers. Crack eggs into water, keeping yolks whole and eggs separate. Cover and poach on simmer for 3 minutes for medium-soft eggs.

2		Sliced and Toasted English Muffins
4	oz.	Thinly Sliced and Warmed Ham (honey/black Forest Ham) or Fried Back (Peameal) Bacon
8	tbsp	Hollandaise Sauce
	pinch	Paprika or Cayenne

Place ham of back bacon on each half of toasted English muffin. Top with poached egg and cover egg with a tablespoon or two of Hollandaise Sauce. Sprinkle with paprika or cayenne.

Hollandaise Sauce (the easy version)

Yield: ¾ cup

1/2	cup	Unsalted Butter
3		Egg Yolks
1	tbsp	Lemon Juice
1/4	tsp	Sea Salt
	dash	Cayenne

Melt butter. Place remaining ingredients in a blender, cover and whip. At once pour butter in a steady stream through the top of the blender. Stop motor as soon as all butter has been added.

Replacing the ham or back bacon with smoked salmon results in Salmon Benedict. Replacing the ham or back bacon with cooked spinach and topped with a Mornay sauce, results in Eggs Florentine.

SLOPPY JOES
YIELD: 4 servings

1	tbsp	Olive Oil
1	cup	Finely Diced Onion
2	tbsp	Crushed Garlic
1/2	cup	Finely Diced Bell Pepper
1/4	cup	Finely Diced Carrot
1/4	cup	Finely Diced Celery
	to taste	Sea Salt and Freshly Ground Pepper
1	lb.	Ground Beef or Ground Bison
2	cups	Tomato Sauce
1/4	cup	Tomato Ketchup or Chili Sauce
1	tbsp	Worcestershire Sauce
4		Whole Grain Buns
1/2	cup	Grated Aged Cheddar Cheese

In a large frying pan over medium high heat, heat up olive oil.  add onions, garlic, bell pepper, carrot, celery, salt and pepper and sauté until vegetables are soft (about 5 minutes), stirring frequently. Add the ground meat to the skillet, and stir (breaking up the chunks with the back of a spoon) until meat is cooked through and is not pink (about 5 minutes). Add the tomato sauce, ketchup or chili sauce and Worcestershire sauce to the mixture. Bring to a boil and turn to simmer for about 5 to 8 minutes, until the mixture thickens. Adjust seasoning. Serve over hamburger buns and top meat mixture with cheese.

PASTA WITH ROASTED ASPARAGUS, LEMON AND GOATS CHEESE
Yield: 4 to 6 portions

25 to 30		Fresh Asparagus Spears, washed and trimmed
2	tbsp	Extra Virgin Olive Oil
	to taste	Seas Salt and Freshly Ground Pepper
1	lb.	Spaghetti/Linguine/Fettuccini style pasta*
4	litres	Cold Water
1	tbsp	Extra Virgin Olive Oil
1	tsp	Sea Salt
1/2	cup	Goats Cheese
1/2	cup	Yogurt
1	tbsp	Fresh Lemon Juice
		Zest of 1 Lemon
	to taste	Seas Salt and Freshly Ground Pepper
1/4	cup	Toasted Pine Nuts
1/2	cup	Finely Grated Parmesan Cheese

Prepare a baking sheet with parchment and preheat oven to 400 F. Spread asparagus on prepared baking sheet, sprinkle with olive oil, sea salt and freshly ground pepper. Bake for 10 to 15 minutes, until asparagus is just tender. Bring four litres of water to a boil. Add salt and 1 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10.  Always cook pasta ‘al dente’ or firm to the bite. Drain pasta and rinse with cold water.

Return the pasta to the pot and add goats cheese, yogurt, lemon juice and lemon zest. Cut the asparagus into 3” pieces and add to pasta. Heat until warmed through (just a few minutes). Adjust seasoning with sea salt and freshly ground pepper if required. Garnish with toasted pine nuts and grated Parmesan Cheese.

 

ASPARAGUS AND CHEESE OMELETTE
Yield: 2

½	tbsp	Butter
4		Large Eggs
2	tbsp	Water
	pinch	Salt and Freshly Ground Pepper
4		Spears Steamed Edgar Farms Asparagus
½	cup	Grated Cheese (preferably Sylvan Star Gouda)

In a medium frying pan (8 to 10 inches in diameter). Melt butter. In a bowl, beat eggs, water and salt and pepper until well blended. Pour into frying pan on medium heat. When eggs are firm on the bottom, place asparagus on half of the omelette and cover with grated cheese. Reduce heat to low and cover frying pan for a few minutes, until eggs are firm, but still soft. Remove lid, and carefully fold omelette in half. Serve with ratatouille and several slices of multi-grain toast.

Arctic Char with Sambal Vinaigrette and Wasabi Cream
Yield: 4 Entrées

1 1/2	tbsp	Rice Vinegar
2	tsp	Sambal Oelek* (Indonesian chili sauce)
1 1/2	tsp	Dijon Mustard
1/3	cup	Vegetable Oil
	pinch	Salt
4	4 to oz.	Arctic Char** Fillets, boneless
	to taste	Salt and Freshly Ground Pepper
4	tbsp	Wasabi Cream
2	tbsp	Cilantro

In a bowl, whisk the first five ingredients together, add the Arctic Char fillets and marinate for 30 minutes. Transfer to a baking dish and season with salt and freshly ground pepper. Bake for 15 to 20 minutes at 375 F until the fish is firm and cooked through. Serve fish  with Wasabi Cream and fresh chopped cilantro.

 

Wasabi Cream

1/2	tsp	Wasabi Paste
4	tbsp	Sour Cream

Mix the wasabi paste with the sour cream and serve.

*Sambal Oelek is available in most grocery stores or in specialty ethnic stores. You can substitute with other hot chili sauces and chili flakes.

**Arctic char or Arctic charr (Salvelinus alpinus) is both a freshwater and saltwater fish in the Salmonidae family, native to Arctic, sub-Arctic and alpine lakes and coastal waters. No other freshwater fish is found as far north. Arctic char are closely related to both salmon and trout and has many characteristics of both. Generally, whole market sized fish are between 2 and 5 lb in weight (900 g and 2.3 kilograms). The flesh colour of char varies; it can range from a bright red to a pale pink.

***Wasabi Paste is available in most grocery stores in the Asian section. If paste is not avialable, you can use wasabi powder and add to sour cream.

BARLEY AND WILD RICE PILAFF Yield 6 servings

1/2	cup	Wild Rice, rinsed
1	cup	Pearl Barley
1	tbsp	Olive Oil
1	tbsp	Garlic, crushed
1/2		Onion, fine diced
1/2		Red Bell Pepper, seeded and fine diced
1/2	cup	Mushrooms, thinly sliced
	to taste	Salt and Freshly Ground Pepper
1/2	cup	Fresh Basil, torn

Cook wild rice for 30 to 45 minutes in 2 to 3 cups water. Cook pearl barley in 2 cups of water for 20 to 30 minutes. When tender, drain wild rice and pearl barley and set aside. Heat olive oil in saucepan and sauté garlic, onion, red pepper and mushrooms for 5 minutes. Season with salt and pepper. Add basil and stir just until wilted. Adjust seasoning. Serve.

 

Braised Beef Short Ribs - Yields 6 to 8 Entrees

2	tbsp	Olive Oil
1	cup	Onions, fine dice
1	tbsp	Crushed Garlic
1	tsp	Salt
1/2	tsp	Freshly Ground Black Pepper
4	lbs.	1" or 2" Beef Short Ribs
2 to 3	cups	Tomato Ketchup
2	tsp	Cider Vinegar
1	tsp	Worcestershire Sauce
1/2	tsp	Ground Cumin
1/2	tsp	Coriander
1 to 2	cups	Beef Stock
1 to 2	tbsp	Chipotle (optional)

The beef is from Spring Creek Ranch, a fourth generation family farm with roots deep in the Alberta countryside. The beef is available at IGA on 99 Street and 89 Avenue and all of their beef is natural grass fed, hormone and antibiotic free. I'm convinced that the extra care taken in raising this beef adds to the flavour of the recipe!

Heat oil in a frying pan and sauté onions with garlic, salt and pepper. Sauté for several minutes, until onions are soft. Put in a crock-pot. Place ribs in crock-pot and add enough tomato ketchup until ribs are almost covered. Add remaining ingredients and enough beef stock to cover ribs. Cook in crock pot for 6 to 7 hours. To remove the fat that will form on the sauce, remove the ribs from the sauce and refrigerate for several hours until the fat solidifies at the surface. Remove the fat and add the cooked ribs. Heat and serve.

Serve with farmer’s mashed potatoes.

to 10 servings

Salmon with Wasabi Mayonnaise
Yield: 4 entrees

2	tbsp	Olive Oil
2	6 oz.	Salmon Fillets (skin and bones removed)
	to taste	Salt and Pepper
2	tsp	Herbs and Spices (dry Oregano, Basil, etc.*)
1/4	cup	Mayonnaise
1	tbsp	Wasabi Paste or 1 to 2 tsp Wasabi Powder**
2	tbsp	Crushed Pistachios

In an oven proof***skillet, heat olive oil on medium high heat. Add salmon fillets and sprinkle with salt and pepper and herbs and spices. Pan fry until golden brown, turn and season and continue to pan fry until golden brown (about 5 minutes). Remove from heat. Turn on broiler. In a small bowl mix mayonnaise and wasabi. Spread 1 tbsp on top of fillets and top with pistachios. Broil for several minutes, until mayonnaise begins to brulée or lightly brown. Remove and serve. Try this dish with Mulit Grain Harvest Rice pilaff listed under entree accompaniments.

*If using fresh herbs instead of dried, double the quantity ie. 2 tsp of dry herbs equals 4 tsp of fresh.

**Wasabi paste is available in small squeeze tubes. If using Wasabi powder, use sparingly to start and taste for flavour – it should colour the mayonaaise a light green and have a bit of heat!

***The best oven-proof skillet is completely metal with a metal handle. Do not use Teflon and if using a metal frying with a plastic or wooden handle, cover it well with aluminium foil.

Beef Chili
Yield: 8 to 10 servings

 

2	tbsp	Olive Oil
1	cup	1/4" diced White Onions
1/2	cup	1/4" diced Celery
1	cup	1/4" diced Red Pepper
2	lbs	Lean Ground Beef
6	tbsp	Chili Powder*
1	tbsp	Ground Cumin
1 to 2	tbsp	Crushed Garlic
1/3	cup	All Purpose Flour
2	cups	Hot Water
1/4	cup	Tomato Paste
2	cups	Cooked,drained and rinsed Kidney Beans
	to taste	Salt and Freshly Ground Pepper
	to taste	Tabasco (optional)

In a heavy pot or saucepan, heat olive oil and sauté onions and celery for 2 minutes. Add peppers and continue to sauté for 2 minutes. Add lean ground beef and stir using a wooden or metal spoon (keep the meat from clumping by breaking it down with the back of the spoon). Sauté until meant is not pink. Add seasonings and garlic, and continue to sauté for 2-3 minutes until aromatic. Add flour and stir well for several minutes. Mix tomato paste with hot water, add to mixture and stir well. Add kidney beans and simmer covered for 1 to 2 hours, stirring occasionally. Adjust seasonings and if mixture is too thick, add water as required. This recipe can be finsihed in a crock-pot (transfer to crockpot once kidney beans are added). Serve with grated Cheddar Cheese and Sour Cream or Yogurt.

*For more intense flavour, try a smoked sweet paprika such as "La Chinata", along with the chili powder.

Chicken Parmesan
Yield: 4 servings

ield: 4 entrées

4		Boneless Chicken Breasts, skin removed
6	tbsp	Melted Butter
1/8	tsp	Worcestershire Sauce
1/2	tsp	Dry Mustard
1/4	cup	Breadcrumbs
6	tbsp	Parmesan Cheese
1	tbsp	Parsley Flakes

Melt butter and add garlic salt, Worcestershire sauce and dry mustard. In a separate bowl mix breadcrumbs, Parmesan cheese and parsley together. Keep melted butter mixture warm (either on a warming tray or in a saucepan on low heat.

Dip chicken breasts one at a time, into melted butter and then into the dry mixture. Place on a greased cookie sheet and bake at 350 F for 20 to 30 minutes or until internal temperature reaches 165 to 170 F or 75 to 77 C. Chicken should be a light golden brown.

This dish is excellent hot or cold. Create a great appetizer dish, by cutting each chicken breast into 10 to 12 tidbits and then dip in butter mixture and breadcrumb mixture. Great for picnics!

Thai Marinated Flank Steak Thai Barbequed Flank Steak

Yield: 10 to 16 skewers

Marinade:

3	tbsp	Granulated Sugar
4		Kaffir Lime Leaves
1	tbsp	Minced Garlic
4	tbsp	Soya Sauce
2	tbsp	Vegetable Oil
1	tbsp	Cornstarch
1	lb	Whole Flank Steak

In a medium bowl combine the sugar, kaffir leaves, garlic, soya sauce, vegetable oil and cornstarch. Whisk to blend well. Lay flank steak in a glass casserole dish/roaster or plastic container (not metal) and cover with marinade. Cover tightly and refrigerate overnight or at least 8 hours. Turn the steak over in the marinade once or twice.

Sauce:

½	cup	Asian Fish Sauce
¼	cup	Rice Vinegar
¼	cup	Chopped Fresh Mint
¼	cup	Chopped Fresh Coriander
2		Green Onions, chopped
1	tbsp	Hot Chili Sauce

In a bowl combine fish sauce, vinegar, mint, coriander, green onions and chili sauce. Stir to blend well. Set aside.

Pre-heat the barbecue to medium-high. Remove the flank steak from the marinade. On a cutting board slice the steak diagonally across the grain and thread the meat onto bamboo skewers. Grill the skewers turning once until cooked and still juicy. Serve them on a platter with the dipping sauce in the middle.

Barbecued Chipotle Chicken Calzone

Yield: 12

You can make these ahead and freeze either before or after barbecuing (just remember to bbq or bake off if you freeze them before they are finished on the bbq or oven). Great for lunches or dinner with a side salad. Don’t be afraid to try this recipe – working with yeast is not as difficult as you might think!

Dough:

3 ½	cup	All-Purpose Flour
1	tbsp	Dry Instant Yeast
2	tsp	Salt
1	tsp	Sugar
1	tbsp	Olive Oil
1 ¼	cups	Water, lukewarm
		Flour for rolling out dough

Combine the 3 ½ cups flour, yeast, salt and sugar in mixing bowl. Slowly mix in water and olive oil, to dry ingredients. Mix until dough pulls together and is soft and pliable. Proof until double in size. Meanwhile prepare the filling:

Filling:

3	tbsp	Olive Oil
3	5 oz.	Chicken Breast, boneless, skinless, julienned
	to taste	Potlatch Seasoning
2	cups	Red and Yellow Peppers, sliced thin
1	tbsp	Garlic, chopped
2	tsp	Chipotle Chili in Adobo Sauce
2	cups	Monterey Jack Cheddar, grated
2	tbsp	Cilantro, chopped

In a sauté pan, heat the olive oil over medium heat and sauté the chicken. Season with potlatch seasoning. When the chicken is cooked (about 5 minutes) remove to a bowl. Add the peppers and garlic to the pan and sauté until the peppers are tender. Transfer to the bowl of chicken and let cool for a few minutes. Mix in the Chipotle, cheese and cilantro. Pre-heat the BBQ on medium. Divide the dough into 12 equal portions and pin out to 5” rounds. Brush the edges with egg wash (one egg mixed with 4 tbsp milk). Divide the filling equally between the dough. Fold the rounds in half and seal the edges by pinching the edges together. Brush lightly with a little olive oil and barbecue on low to medium heat for 4 to 5 minutes per side until cooked and golden brown. Serve immediately.

You can bake these in a 350 F for 15 to 20 minutes or until golden brown. Freeze lots – they make great quick suppers or lunches, just add a salad.

Potlatch Seasoning

This mixture of seasonings was developed at Gourmet Goodies after our culinary tour to Santa Fe, New Mexico in 1997.

4	parts	Salt
3	parts	Chili Powder
1	part	Granulated Garlic
1	part	Ground Oregano
2	parts	Cumin
.5	part	White Pepper
1	part	Celery Salt
.5	part	Paprika
.25	part	Turmeric

Mix and store in airtight glass jar. Will keep for months

 

 

 

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