Here are
some of our favourite ways to eat some of our produce.
Please feel free to send us your recipes! (and we'll be sure to
give you credit!) Email
mnavrot@kos.net
Click Here for Recipes from the Foodland Ontario
Site
http://www.foodland.gov.on.ca/english/recipes.html
* Stuffed Zucchini Boats
Cut 2 or 3 large tender-skinned zucchinis in half
lengthwise and scoop out the inside, lightly salt
Potato
and Cheese Stuffing:
1 box of
potatoes
1 cup of
shredded sharp cheese
2 cloves of
garlic - minced
1 bunch of
green onions – chopped
Olive or
vegetable oil
Seasoning
Scrub potatoes and dice into small cubes
Saute garlic and onions in several tablespoons of
oil and add the potatoes. Stir fry the potatoes until browned, remove
the pan from heat and allow to cool before adding the shredded cheese, 1
tablespoon of Maia’s salted herbs and freshly ground black pepper.
* Meat and Rice Stuffing
1 pound of
ground meat
2 cups of
cooked rice
1 large
onion –chopped
2 cloves
garlic – minced
Olive or
vegetable oil
Seasoning
Saute the garlic and onions in 2 tablespoons of
cooking oil and add the meat. Cook thoroughly, add 1 tablespoon of
Maia’s salted herbs, ground pepper, or fresh herbs. Mix in the rice.
Mix the filling(s) thoroughly and fill the
zucchinis. Place the boats on a baking sheet and bake at 400ºC for
about 30 minutes or until the zucchinis are tender.
*Collard Salad*:
Thinly slice one bunch of collards and place in a
small bowl. Prepare a dressing from 2 tbsp maple syrup, 2 tbsp olive
oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard (optional), 1
level tsp Maia’s salted herbs or salt to taste and 1 crushed garlic
clove. Drizzle the dressing over the collards and refrigerate until
ready to serve.
*Cooked Beets with Greens
1 bunch of beets, sliced up (tops and all). Place
in a pot with about 2 cups of water, bring to a boil and cook for no
more than 5 minutes. Rather than pour off the liquid, thicken with a
mixture of 2 tablespoons of butter or margarine worked into a rounded
tablespoon of flour. Salt to taste and garnish with freshly chopped
dill.
*Stir-fried Swiss Chard*
3 tbsp. olive oil
1 bag of swiss chard (chopped)
½ bunch of chopped green shallots/green onions
3 garlic scapes (finely chopped) or 1 clove of garlic crushed
1 tsp of Maia’s salted herbs
Heat oil in a large pan and sauté the shallots/onions and scapes/garlic, Stir in the
swiss chard and fry over medium heat until limp. Add salted herbs. Serve
on steamed rice or as a side dish.
* Kale Chips*
(one of my personal favourite
ways to eat Kale)
Spritz leaves with olive oil (or brush on
very lightly), sprinkle with a little salt and herbs/garlic for
flavouring. Bake in the oven until dry and crisp. These
are wonderfully crispy melt in your mouth kale chips.
*Raw Scape Pesto (even the pup loves the
scapes!)
2 bunches scapes (chopped into 1" sections)
½ c. olive oil
3/4 c. grated parmesan cheese
½ tsp of Maia’s salted herbs
In a blender or food processor, combine the scapes, olive oil, and
salted herbs. Blend in the cheese. Use as a bread spread, with pasta, in
cream sauce, dips or dressings.
*Scape Hummus*
1 can of chick peas drained (leave half of the liquid for a smoother
spread)
3 tbsp. tahini (ground sesame seeds)
Juice of half a lemon
1 bunch of garlic scapes
1 tsp. of Maia’s salted herbs
Combine ingredients in a blender or food processor on high until smooth.
Garnish with a tbsp of olive oil, paprika and chopped parsley. Use as a
spread on pita wedges and top with fresh vegetables.
*Stir-fried Swiss Chard*
3 tbsp. olive oil
1 bag of swiss chard (chopped)
½ bunch of chopped green shallots
3 garlic scapes (finely chopped)
1 tsp of Maia’s salted herbs
Heat oil in a large pan and sauté the shallots and scapes, Stir in the
swiss chard and fry over medium heat until limp. Add salted herbs. Serve
on steamed rice or as a side dish.
*Bitter Melon *
Bitter melons are bitter! If you haven't acquired a taste for
them, about a 3-minute parboil before adding them to a recipe
will reduce the bitterness.
Slice the bitter melon lengthwise scoop the
seeds out (as these are very hard seeds) slice the bittermelon
into thin slices and sauté with in olive oil with garlic and
onions and some salted herbs and spice to taste (cumin or
tumeric is nice)
* Another Recipe for Bitter Melon*
1-2 slices of bacon
4-5 bitter melons
2-3 tablespoons soy sauce
2-3 tablespoons sugar
1/2 cup water
Slice bacon into 1/4" thick
pieces and sauté until done. Cut bitter melons in half
lengthwise and remove seeds. Slice into
1/4" thick pieces and add to
cooked bacon. Add soy sauce, sugar and water and cook until
desired doneness.
* Stuffed Pickling Melons*
Pickling Melon cored (seeds removed)
Ground Chicken
4 Garlic Cloves
Salted Herbs (to taste)
Chopped up Pepper
Green Onions and or cooking onion
Grated Carrots
Chicken Stock
Coriander Leaves
Ginger Root (optional)
1-2 eggs to bind the stuffing
(above is the basis then we chop up a whole
variety of vegetables in season for this stuffing, okra, swiss
chard, Thai eggplant, garlic onions, peppers, grated carrot,
cayenne peppers to taste)
Preparation
1. Clean and chop off the top and the bottom of the melon then
scoop out the inside.
2. Create your filling of ground chicken and mix it with garlic,
salt, pepper and green onion, and other vegetables to wish to
include and fry together and add two eggs prior to stuffing
3.
Boil the water & stock cube.
4. Stuff the melon with the minced chicken and then add the
stuffed melon into the boiling soup and simmer for 10 minutes to
cook.
Serve With Fragrant Rice
