Pomegranate Kale Salad

Similar to the  kale salad with warm bacon vinaigrette, this salad has become a staple in our house. The original recipe calls for wild rice but I find it just as yummy without.

Adapted from Pinch of Yum, serves four

Ingredients

Seeds from half a pomegranate
3 cups kale, stems removed, chopped
1/2 cup walnuts, toasted, chopped
1/2 cup feta cheese

1/2 onion
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice

Directions

Combine the first four ingredients in a large bowl.

Combine the remaining ingredients in a blender. Blend until smooth.

Transfer the dressing to the bowl. Toss to combine.

♥  Amy

Swiss Chard or Kale Pesto

When our garden and CSA baskets hit full swing we are always overwhelmed by kale and swiss chard.  Now that I have found this recipe, we will no longer have a problem using up our leafy greens! It even works well with the ones that have been forgotten in the back of the fridge and started to wilt.

The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.

It could also be served over grilled chicken, shrimp or vegetables. 

Adapted from Kitchenaid, makes approximately 2 cups

Ingredients

1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
Salt
Pepper
1/2 cup olive oil

Directions

Bring a large pot of water to a boil.

Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.

Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.

Store in the fridge for up to a week.

♥  Amy

Kale Salad with Warm Bacon Vinaigrette

I have been trying to branch out and find new recipes for the vegetables we get in our CSA basket so we are not eating sautéed kale and swiss chard every night of the week. This recipe is one of the better ones we have found. Plus since it is made with raw kale it will hold up for a day or two in the fridge. I love recipes that make good leftovers for lunches.

Adapted from Just A Taste, serves 4

Ingredients

2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
 1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional

Directions

Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.

Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.

Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.

Remove the vinaigrette from the heat and season with salt and pepper.

Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.

♥  Amy

Grandma's Green Bean Casserole

This is one of my all time favourite foods. A family recipe passed down from my Grandma to my mom to me. Now it is also one of Dave's favourites as well.

Serves 6 to 10

Ingredients

2 tablespoons butter, melted
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 small onion, finely diced
1 cup sour cream
1 16 ounce bag frozen green beans, defrosted, or fresh beans, cut and blanched
2 cups cheddar cheese, grated
1 cup bread crumbs or panko
1 tablespoon butter, melted

Directions

Preheat the oven to 350 F.

In a large bowl, stir the flour into the melted butter. Add in the salt, sugar and sour cream. Stir to combine.

Add the onion and green beans. Toss until well coated. Transfer to a casserole dish, a shallow rectangular dish works best.

Spread the cheese over top of the bean mixture.

In a small bowl, toss the bread crumbs in the remaining tablespoon of melted butter. Sprinkle the bread crumbs over the cheese.

Bake for 30 minutes or until bubbly and golden brown.

Serve hot.

♥  Amy

Cranberry Mostarda

This is one of the first recipes I ever pinned on Pinterest. The original recipe called for cherries but pitting cherries is just so much work so I never got around to making the recipe.

Then when looking for ideas for our Christmas gift baskets, I had the bright idea to make it with cranberries instead!

The result is a savoury, rich cranberry sauce that would be fantastic over pork or duck. It would probably also be pretty yummy over melted brie.

Adapted from Family Style Food, makes approximately 3 cups

Ingredients

1 pound cranberries, fresh or frozen
1/3 cup sugar
1/3 cup balsamic vinegar
1/4 cup red wine
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon dijon mustard

Directions

Combine the cranberries, sugar, vinegar, wine and spices in a large saucepan. Simmer over low heat for approximately one hour until thickened.

Stir in the mustard and remove from the heat.

To can, ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight. Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours. Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.

If you don't want to jar, the sauce can be stored in the refrigerator for up to two weeks.

♥  Amy

Crunchy Kale Salad

This salad is one of those power house salads that is a meal on its own. Especially if you added diced chicken. I also often add hemp hearts or flax seeds.

This salad, with the exception of the avocado, will last an amazingly long time in the refrigerator so don't be intimidated by the large batch size. It will provide several days worth of lunches - always important in our house.

Adapted from Use Real Butter, serves four to six

Ingredients

4 cups kale, shredded

2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 Granny Smith apple, julienned
1 avocado, diced
1 cup almond slivers
1 cup dried cranberries or raisins

1/2 cup orange juice
1 tablespoon maple syrup
3 tablespoons tahini

1/3 cup olive oil

2 tablespoons lemon juice
Pinch of salt, to taste

Directions

Place the orange juice, maple syrup, tahini, lemon juice and salt in a medium bowl and whisk together until blended. Slowly drizzle the olive oil into the bowl while whisking constantly. Set aside.

In a large bowl, combine the kale, cabbage, apple, avocado, almonds and cranberries. Pour the dressing over the salad and toss until well coated. 

♥  Amy

Baked Potato Salad

The easiest potato salad recipe ever. My standby recipe for any bar-b-que I am hosting.

This version of potato salad is a lot lighter than the traditional mayonaise and egg based recipes. It is a perfect salad for a summer potluck or picnic.

Adapted from Martha Stewart, serves  four

Ingredients

2 pounds new potatoes, quartered

1 cup sour cream

1/2 cup green onions or chives, thinly sliced

4 slices of bacon, cooked and crumbled
Salt
Pepper

Directions

In a large pot, cover the potatoes water. Bring to a boil and reduce the heat. Simmer until potatoes are tender, about 12 to 15 minutes. Drain.

In a large boil, combine the sour cream, potatoes, green onions and bacon. Season with salt and pepper. Fold to combine.

Refrigerate at least 1 hour before serving.

♥  Amy

Better Baked Beans

Another recipe from David's birthday party that I didn't manage to get a photo of...

Baked beans are definitely not the most elegant food but they are a standard at bar-b-ques at Dave's mom's and I decide to make them since they would appeal to any young ones or picky eaters.

Typically baked beans just come straight out of a can but I was looking for something to take them to the next level and this recipe did not disappoint. And it did not require significantly more effort.

I used the slow cooker but they could also be made on the stove top or in the oven.

Adapted from The Pioneer Woman, serves 18

Ingredients

8 slices bacon (or more), chopped
1 large onion, diced
6 14 ounce cans pork and beans
1 cup barbecue sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 teaspoons mustard seeds

Directions

Combine all of the ingredients in the slow cooker. Cook on high heat for 2 hours. Serve hot.

♥  Amy

Tomato Soup

Adapted from Everyday Occasions, serves four

Ingredients

3 cloves garlic, minced

2 tablespoons olive oil

28 ounce can crushed tomatoes

28 ounce can diced tomatoes

2 cups stock, chicken or vegetable

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/4 cup heavy cream

3 tablespoons fresh basil, chopped

 

 

 

Directions

In a saucepan over medium heat, saute garlic in olive oil for one minute until softened. Add the tomatoes, stock, salt, pepper and sugar. Cook at a simmer for 10 minutes.  Reduce the heat to low and add the cream and basil. Garnish with parmesan and balsamic vinegar.

♥  Amy

Vegetable Fritters

These make a fantastic fast lunch, light dinner or side dish.

Adapted from Spoon Fork Bacon, serves two

Ingredients

1 sweet potato, peeled and grated
2 carrots, peeled and grated
1 zucchini, grated
1 clove garlic, minced
1 egg
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
Olive oil

1/4 cup mayonnaise
1/4 teaspoon cumin
1/4 teaspoon curry


Directions

Squeeze as much liquid out of the grated vegetables as possible. Combine the vegetables, garlic, egg, flour, baking powder, salt and pepper in a large bowl. Stir well.

Heat the oil in a large skillet over medium-high heat. Form the 2 to 3 tablespoons of the vegetable mixture in to a ball with your hands. Gently press to flatten and place in the skillet.

Fry 4 to 6 minutes, flip, and cook for an additional 2 to 3 minutes. Transfer the fritters to a lined baking sheet in a warm oven to keep hot until serving.

To make the curry mayonnaise, combine the mayonnaise, cumin and curry in a small bowl.

Serve the hot fritters with the curry mayonnaise.

Enjoy!

♥  Amy

Indian Spiced Peas

Adapted from the Kitchn, serves four

Ingredients

1 tablespoon ghee
1 teaspoon cumin
1/2 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamon
1/2 teaspoon crushed chilies
1 tablespoon ginger, minced
1 clove garlic, minced

1 onion, finely chopped

1/2 pound peas
Salt
Pepper
1 tablespoon lemon juice
Cilantro, for garnish

Directions

In a large skillet over medium-high, melt the ghee. Add the ginger, garlic, cumin, mustard, coriander, cardamom, chili and onion to the pan and cook until onions are softened, about 5 minutes. Add the peas. Season with salt and pepper to taste.

Saute for about 3 minutes, until the peas are cook through. Remove from the heat and stir in the lemon juice.

 Serve garnished with cilantro.

♥  Amy

Avocado Beet Salad

Serves two

4 small beets
4 fingerling potatoes, optional
1 avocado
1/4 cup red onion, thinly sliced
1 lemon, juiced
2 tablespoons truffle-infused olive oil
Salt
Pepper
3 cups mixed salad greens

Preheat the oven to 375 F. Place the beets and potatoes into a roasting pan. Roast for 40 minutes or until tender. Allow to cool.

Remove the skin from the beets and slice into 1/4 inch thick slices. Slice the potatoes and avocado into 1/4 inch slices. Combine the vegetables in a large bowl. Wash the salad greens, dry well and place in a large bowl.

Add the lemon juice, oil, salt and pepper to a bowl. Whisk to combine.

Divide the dressing between the bowl with the greens and the bowl with the vegetables. Toss to coat. Plate the salad greens and top with the vegetables.

♥  Amy

Roasted Brussel Sprouts

Serves four

1 pound brussels sprouts
1 tablespoons olive oil
Salt
Freshly ground black pepper

Preheat oven to 400 F. Cut off the brown ends of the brussels sprouts and remove any discoloured leaves. If the brussel sprouts are larger, cut them in half lengthwise. Coat the brussel sprouts with olive oil, salt and pepper. Roast for 20 to 30 minutes or until tender. Serve warm.

Amy

Curry Vegetable Ragout

Adapted from Eats Well With Others, serves four


2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 small squash, peeled and cubed
3 green peppers, chopped
1 stalk lemongrass, coarsely chopped and pounded
1 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons curry powder
1 15 ounce can coconut milk
1  can corn, drained
1 15 ounce can chickpeas, drained
1/4 cup fresh cilantro

Heat the olive oil over in a large wok over medium heat.  Add the onion, squash, carrot, lemongrass and ginger.  Saute until slightly softened, about five minutes.

Add the curry powder and saute until fragrant. Pour in the coconut milk.  Add the chickpeas and corn. Continue cooking until heated through.

Garnish with cilantro.

Amy

Twice Baked Squash

Adapted from Martha Stewart, serves four

1large butternut squash
salt
freshly ground black pepper
1/2 cup sour cream
2 teaspoons paprika
6 fresh chives, finely chopped
3 tablespoons fresh breadcrumbs, lightly toasted

Preheat oven to 450 F. 

Cut the squash in half lengthwise. Remove the seeds and fibbers with a spoon. Sprinkle squash halves with salt and pepper. 

Fill a roasting pan with 1/4 inch of water. Place the squash halves into the pan. Cover with aluminum foil. Bake on the centre rack 35 to 45 minutes or until the squash is tender. Remove from oven and allow to cool. 

Use a spoon to remove the flesh out of one squash half and transfer into a large bowl. Use a spoon to hollow out enough flesh from the second squash half to leave a 1/2 inch border all around and transfer the flesh into the bowl. 

To the bowl, add the sour cream, paprika, salt and pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Add half of the cheese and the chives, stir to combine. Fill 

the hollowed out squash with the mixture. Sprinkle tops with cheese and breadcrumbs. 

Return the squash to the pan. Bake 20 to 30 minutes or until golden brown and warm throughout.

Amy

Baked Lemon Pasta

Adapted from The Pioneer Women, serves 6

1 pound spaghettini
4 tablespoons butter 
2 tablespoons olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups sour cream
Salt
Pepper
1/4 cup Parmesan cheese, grated, plus more for garnish
2 tablespoons lemon juice
Parsley, finely chopped
Lemon wedges

Preheat the oven to 375 F.

Cook the spaghettini according to the package instructions until al dente. Drain well and set aside.

In a skillet over low heat, melt butter and olive oil. Add the minced garlic and cook for a minute. Squeeze the juice from the lemon into the pan. Remove from heat. Add the sour cream, lemon zest, salt and pepper. Stir until combined.

Combine the sour cream mixture, parmesan cheese and spagettini in an oven safe dish. Bake covered for 15 minutes. Bake an additional 7 to 10 minutes uncovered. Do not let the pasta dry out or burn.

Remove the pasta from the oven and add the additional lemon juice. Garnish with Parmesan cheese, chopped parsley and lemon wedges.

Serve hot.

Pumpkin Risotto

This is the first recipe I made from my home-grown, home-made pumpkin puree. It could also be made with pureed squash.

Adapted from Chef In You, serves two

1 tbsp butter
2 cloves garlic, finely minced
1 onion, finely chopped
1 cup arborio rice
1 cup pumpkin puree
5 to 8 cups of vegetable stock or water
1/4 teaspoon nutmeg
Salt
Pepper
4 tablespoons parmesan cheese, grated, plus more for garnish
Balsamic vinegar, for garnish

Melt the butter in a sauce pan over low heat. Add the garlic and onions and saute until soft. Add the rice and saute until the grains are translucent, about 2 minutes.

In the meantime, warm the vegetable stock or water in another saucepan. Ladle 1/2 cup of warm stock in to the rice and stir well. Continue adding stock, 1/2 cup at a time, every time the rice absorbs the liquid, while stirring constantly. Continue cooking and adding stock until the rice is tender. With the last of the stock, add the pumpkin puree.

Remove from the heat and stir in the cheese, nutmeg and pepper. You can also add another tablespoon or more of butter if you desire a creamier risotto.

Top with additional parmesan cheese and balsamic vinegar. Serve immediately.

Amy

Cheese Sauce

Adapted from AllRecipes

1/4 cup butter

1/4 cup all-purpose flour

1/8 teaspoon paprika

1/2 teaspoon dry mustard

1/8 teaspoon black pepper

2 cups milk

1/3 cup cooking sherry (optional)

1 cup shredded cheese - any combination of swiss, cheddar, mozzarella, etc

Melt butter in a medium saucepan over low heat. Add in the flour, paprika, mustard, and pepper. Stir constantly until the flour begins to brown. Add the milk and sherry, stirring constantly until thickened.

Stir in the cheeses until melted and well blended.

Serve over broccoli or your favorite vegetables.

  

Amy

Green Tomato Gratin

A little more original and refined than the traditional fried green tomatoes. I was actually surprised how the freshen and tartness of the tomatoes lent itself so well to the creamy gratin.

From No Recipes, serves 4


1 pound green tomatoes, sliced 1/8″ thick
1/2 cups breadcrumbs or panko
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1-1/2 tablespoons butter
1 large shallot, minced
2 teaspoons flour
3/4 cup heavy cream
1 teaspoon kosher salt
1/4 cup parmesan cheese, grated
1/8 teaspoon nutmeg


Preheat over to 450 F. Lightly oil a casserole dish.
In a small bowl, combine the breadcrumbs, salt, pepper and oil olive. Stir to combine. Set aside.
In a small saucepan over medium heat, melt the butter. Add the shallots and sauté until fragrant. Add the flour and cook for about one minute longer. Whisk in the cream, ensuring all of the flour is broken up. Add the cheese, salt and nutmeg. Continue whisking until well combined. 
Dip the tomato in the white sauce and arrange in the casserole dish. Spread the remaining sauce over the tomatoes. Sprinkle the breadcrumb mixture over the top. 
Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are browned. 

Amy

Baked Potato Salad

Another recipe from Shauna's baby shower. This version of potato salad is a lot lighter than the traditional mayonaise and egg based recipes. It is a perfect salad for a summer potluck or picnic.

From Martha Stewart, serves four

2 pounds new potatoes, quartered

3/4 cup sour cream

1/4 cup mayonaise

1/2 cup green onions or chives, thinly sliced

4 slices of bacon, cooked and crumbled

In a large pot, cover the potatoes water. Bring to a boil and reduce the heat. Simmer until potatoes are tender, about 12 to 15 minutes. Drain.

In a large boil, whisk together the sour cream and mayonnaise. Add the potatoes, green onions and bacon. Season with salt and pepper. Fold to combine.

Refrigerate at least 1 hour before serving.

 Amy