Appetizers | Soups/Salads | Entrees | Entree Accompaniments | Desserts
Soups/Salads
ROASTED VEGETABLE SOUP WITH TOMATOES, BELL PEPPERS AND ONIONS
Yield: 4 to 6 servings
This soup is loaded with vitamins C and A and natural fibre. The tomatoes and onions were purchased at the Strathcona Farmer's Market.
| 4 | Medium Tomatoes, cut into quartersl | |
| 2 | Red Peppers, seeded and cut into eight pieces lengthwise | |
| 1 | Medium Onion, cut into eight wedges | |
| 2 | Large Cloves Garlic, crushed | |
| 1 to 2 | tbsp | Olive Oil |
| 1 | tsp | Dried Basil |
| 2 | cups | Water |
| 1 to 2 | tbsp | Fresh Lemon Juice |
| 1/2 | tspcup | Sea Salt |
| 2 | tbsp | Maple Syrup * |
| to taste | Freshly Ground Black Pepper | |
| 1/4 | cup | Sour Cream, Yogurt or Grated Cheese ** |
Pre-heat oven to 400 F. Gently toss tomatoes, peppers, onion and garlic with olive oil and dried basil. Transfer to a prepared baking pan (i.e. covered with parchment) and roast for 20 to 30 minutes, until vegetables are softened. Transfer roasted vegetables and any juices from the roasting, to a soup pot. Add 2 cups of water and purée the vegetables using an immersion blender (or purée in a food processor or blender and then transfer to soup pot). Stir in fresh lemon juice, salt and maple syrup. Bring the soup to a boil and reduce to a simmer for 5 to 10 minutes. Adjust seasonings with salt or pepper if required. Serve with a dollop of sour cream, yogurt or a handful of grated cheese. Serve with your favourite grilled cheese sandwich.
*If you don’t have maple syrup, add a teaspoon or two of dark sugar, preferably demerara. (the darker the sugar, the richer and deeper the flavour it will add to the soup).
**Try Liberté Sour Cream (available at Planet Organic) or Yogurt. Bleswold is a wonderful yogurt from Lacombe available at Planet Organic and Sobeys. If using grated cheese, give Sylvan Star Gouda or Cheddar or Fairwinds Farm Feta a try, also available at Planet Organic.
GAIL’S ROASTED BELL PEPPER GAZPACHO WITH GREMOLATA
Yield: 4 servings
| 4 | Bell Pepeprs, quartered and seeded | |
| 2 | Medium Tomatoes, halved | |
| 1 | cup | 1/2" Onion Slices |
| 2 | Large Garlic Cloves, crushed | |
| 2 | tbsp | Olive OIl |
| 1 | tsp | Ground Coriander |
| 1/2 | English Cucumber, peeled | |
| 1 | tsp | Chopped Fresh Parsley |
| 1 | tsp | Tabasco or other hot sauce |
| 1 | tsp | Fresh Lemon Juice |
| 1 1/2 | tsp | Sea Salt |
| 1/4 | tsp | Sugar |
| 1/4 | cup | Sour Cream or Yogurt |
Pre-heat broiler. Gently toss peppers, tomatoes, onion and garlic in olive oil and coriander. Transfer to a baking pan and broil until the vegetables start to char. Turn vegetables once and continue cooking until vegetables are tender. Chop 1/4 ofthe roasted peppers and 1/4 of the cucumber. Puree the remaining vegetables and any juices from the pan in a food processor. Stir in the remaining ingredients except sour cream or yogurt. Stir in the chopped peppers and cucumber and chill soup. Serve with a dollop of sour cream or yogurt and garnish with a tsp of gremolata.
GREMOLATA
Gremolata is a traditional Italian garnish used on Osso Buco. It' livens up this gazpacho with more colour and zest.
| 3 | tbsp | Chopped Fresh Parsley leaves (preferably flat-leaf) |
| 1 | tsp | Freshly Grated Lemon Zest (about 1 lemon) |
| 3 | Garlic Cloves, minced |
Mix ingredients and use to garnish and flavour meat, fish or poultry as well as potato dishes. Will keep for 1 to 2 days in an airtight container in the refrigerator.
Baby Spinach Salad with Grape Tomatoes and Long Flat Broad Beans
Yield: 4 portions
4 |
cups |
Baby Spinach, washed |
½ |
cup |
Washed and Sliced Mushrooms |
½ |
cup |
1” diced Long Flat Broad Beans |
1 |
cup |
Grape or Cherry tomatoes, cut in half |
to taste |
Sea Salt and Freshly Ground Pepper |
|
¼ |
Cup |
Extra Virgin Olive Oil |
2 |
tbsp |
Balsamic Vinegar |
On a large plate or platter, place baby spinach, mushrooms, broad beans and tomatoes. Sprinkle with seas salt and freshly ground pepper, oil and vinegar.
Waldorf Salad
Serves 6-8 people
The fall is a wonderful time for recipes using apples. Buy fresh BC apples at a roadside stand, farmer’s market or local grocery store.
| 2 | red apples | |
| 2 | granny smith apples | |
| 2 | golden delicious apples | |
| 1/2 | cup | rasins |
| 1/4 | cup | walnuts |
| 1/2 | cup | mayonnaise |
| 1/2 | cup | finely choppyed celery |
| 1/2 | cup | whipped cream |
Wash and core apples. Cube 1/2"-1" with skin on. Toss remaining ingredients and mix with mayonnaise. Best if prepared several hours before serving. Serve on a bed of red or green leaf lettuce. Garnish with coconut. This is a great accompaniment with bbq foods, fish and chicken. Add some tuna or diced ham and cheese for a great lunch salad!
Chilled Roasted Tomato And Red Pepper Soup
Yield: 4 cups
Alberta a lots of greenhouse growers and produce unbelievably sweet, rich produce throughout the year. Our daylight hours and intensity of sunlight, results in some of the best produce in the country. In the wintertime look for local green house tomatoes and peppers under the ‘pic ‘n pac’ label.
This soup is great cold, at room temperature or served hot
| 2 | Red Peppers, quartered and seeded | |
| 4 | Medium Tomatoes, halved and cored | |
| 1 | Small Onion, cut in ½” slices | |
| 2 | Large Garlic Cloves | |
| 2 | tbsp | Olive Oil |
| 1 | tsp | Ground Coriander |
| 3/4 | cup | Water |
| 2 | tbsp | Heavy Cream |
| 1 | tsp | Fresh Lemon Juice |
| 1 1/2 | tsp | Salt |
| 1/4 | tsp | Sugar |
| 2 | tbsp | Chopped Fresh Mint or Basil |
Pre-heat broiler. Gently toss peppers, tomatoes, onion and garlic in olive oil and coriander. Transfer to a baking pan and broil until the vegetables start to char. Turn vegetables once and continue cooking until vegetables are tender. Puree the vegetables and any juices from the pan in a food processor. Stir in the remaining ingredients except mint. Chill soup and stir in chopped mint just before serving.
This is an excellent soup for a picnic. Any hearth style or rustic bread would be suitable accompaniment.