Spinach and Artichoke Dip Pizza

May 7th, 2017 | Posted by Anita in Recipes - (Comments Off on Spinach and Artichoke Dip Pizza)

 

YIELD: 8 SERVINGS PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 35 MINUTES

INGREDIENTS:

  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 cups baby spinach, chopped
  • 1/2 cup sour cream
  • 1/2 cup whipped cream cheese
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese, divided
  • 2 tablespoons freshly grated Parmesan
  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 450 degrees F. Lightly coat, a baking sheet or pizza pan with olive oil.
  2. In a large bowl, combine artichoke hearts, spinach, sour cream, cream cheese, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in 1/4 cup mozzarella cheese and Parmesan; set aside.
  3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to the prepared baking sheet or pizza pan.
  4. Spread artichoke mixture evenly over the pizza; top with remaining 3/4 cup mozzarella cheese.
  5. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  6. Serve immediately, garnished with parsley, if desired.

http://damndelicious.net/2017/04/07/spinach-and-artichoke-dip-pizza/

What’s in Season, In May?

May 7th, 2017 | Posted by Anita in Recipes - (Comments Off on What’s in Season, In May?)

While there may not always seem to be much in season in May, with the vast use of greenhouses, we are able to bring more to your table.  While some of these tasty morsels will vary by where you live and the time of the month here are some ideas of what may be in season in May.

  • Artichokes
  • Asparagus
  • Fava Beans
  • Blackberries
  • Blueberries
  • Broccoli
  • Cherries
  • Chives
  • Dandelion Greens
  • Fennel
  • Fiddlehead Ferns
  • Horse Radish
  • Lettuce (leaf and head)
  • Mangos
  • Okra
  • Papaya
  • Peas
  • Ramps
  • Rhubarb
  • Sorrel
  • Strawberries
  • Watercress

Apple Burritos a Favourite for the Children

February 15th, 2017 | Posted by Anita in Recipes - (Comments Off on Apple Burritos a Favourite for the Children)

APPLE BURRITOS

An ideal after school snack

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Preparation Time: 10 min

Cook Time: 20 mins

Serves: 4

Ingredients;

2 Tbsp (25ml) Unsalted Butter

6 Ontario Apples, peeled ( if desired) and cut into thin slices

1 Tsp (5ml) Cinnamon

1/4 tsp (1ml) Ground Ginger

1 tsp (5ml) Cornstarch

3 Tbsp (45ml) Ontario Maple Syrup

4- Large Flour tortillas, preferably whole grain

Topping:

1 Tsp (5ml) Butter Melted

1 Tsp (5ml) granulated sugar

Preparation:

Additional Fillings: (Optional); dried cranberries, raisins, granola, toasted coconut, chopped nuts or chocolate chips.

Additional Toppings: (Optional); Ontario maple syrup, Ontario Honey, frozen vanilla yogurt, or ice cream.

In a large skillet, melt butter over medium heat. Add apples begin to soften, about 3 minutes. Stir cornstarch into maple syrup until dissolved.

Add to apple mixture, stirring constantly until boiling and thickened, about 2 minutes. Divide apple mixture among the tortillas, placing in a row on the bottom third of each.

If using additional filling, top apples with 2 tbsp (25ml). Roll bottom of tortilla over filling; flip sides over then roll up tightly to close.

Place seam-side down on a baking sheet.

Topping:

Brush tops with melted butter; sprinkle with sugar. Bake in the oven at 425° F ( 220° C) until crispy, about 15 minutes.

Serve warm or at room temperature, sliced diagonally in half with additional toppings if desired.

Nutrients Per Serving:

Protein: 30 grams

Fat: 4.5 grams

Carbohydrates: 26.0 grams

Calories: 151

Fiber: 4 grams

 

Rich & Simple French Onion Soup

January 28th, 2016 | Posted by Anita in Recipes - (Comments Off on Rich & Simple French Onion Soup)

Red onions and cooking onions, like many other root vegetables, are plentiful during the winter. Visit your local farmers’ market and you will likely encounter a bounty of onions…often for a great price! If you love onions as much as I do, you probably love french onion soup too. There’s not much more satisfying than a hot cup of French onion soup (topped with some yummy local cheese and sliced bread!) on a chilly winter day. This version does have bacon on it, but if you’re not a meat eater, don’t fret! We’ll post a veggie version next time around!

Ingredients

1/4 cup unsalted butter
1 tablespoon olive oil
1/4 pound finely chopped bacon
6 cups sliced red and/or cooking onions (if you refrigerate them overnight first, you won’t tear up a much while you cut them!)
4 cloves of garlic (or more!)
8 cups beef broth
1/4 cup sherry
1 teaspoon thyme (fresh or dry will do!)
Salt and pepper to taste
Fresh bread, sliced thick (French or Italian is great!)
Sliced swiss cheese (or other cheese, if you prefer)

Directions

  1. Heat butter and oil in a large stock pot until butter melts. Add onions and cook, stirring often, until tender and translucent. Do not brown the onions.
  2. Add sliced bacon and continue stirring until bacon is cooked
  3. Add sherry, beef broth, and thyme. Season with salt and pepper and simmer for 30 minutes.
  4. Turn on the oven broiler.
  5. Ladle soup into oven safe bowls. Layer each bowl with slice of bread and slice of cheese. Place bowls on a baking sheet and broil until cheese starts bubbling.
  6. Enjoy! Beware, the bowl will be very hot!

 

 

Simple Carrot Soup

January 15th, 2016 | Posted by Anita in Recipes - (Comments Off on Simple Carrot Soup)

Visit your local all-season farmers’ market and you’ll see that carrots, onions, and garlic are plentiful, even during the winter season!

What better way to use those carrots , onions and garlic then to make a hot and hearty carrot soup to keep your warm on those cold winter days?!

Ingredients:

1 Tbsp butter
1 Tbsp Extra Virgin Olive Oil
1 medium onion, chopped
1 stalk celery, chopped
2 (or more!) cloves garlic, chopped
a Tsp Thyme or parsley
5 cups chopped carrots
2 cups water
4 cups chicken or vegetable broth
1/2 Tsp salt
Black pepper, to taste

Method:

  1. Heat butter and oil in a pot over medium heat until butter melts.
  2. Add onions and celery; cook, stirring occasionally until softened (approximately 6 minutes). Add garlic and thyme/parsley.
  3. Stir in carrots. Add water and broth and bring to simmer over high heat. Reduce heat and allow to simmer for 25-30 minutes, until carrots are tender
  4. Puree the soup in a blender until smooth. Be sure to use caution!
  5. Stir in salt and pepper, serve, and enjoy!

Bruschetta

July 28th, 2014 | Posted by Sylvia in Recipes - (Comments Off on Bruschetta)

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Bruschetta is one of my favourite summer meals — it’s easy, delicious, and a great way to celebrate fresh, local produce. I like to use tomatoes with a strong, sweet flavour — if you’re not sure which ones to use, ask your produce vendor! This is a recipe that is easy to adapt to your own tastes and the ingredients you have this week — change the herbs, use different quantities of the seasonings, add or omit extra toppings.

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Quick Pickled Radishes

July 10th, 2014 | Posted by Sylvia in Recipes - (Comments Off on Quick Pickled Radishes)

Ingredients:

1 Tbsp sugar
1 tsp kosher salt
2/3 cup water
1/3 cup white vinegar
Small bunch radishes, washed and leaves removed, sliced thinly
Artisan bread, sliced
Fresh butter or softened cream cheese

Method:

  1. Combine the sugar, kosher salt, water and white vinegar in a medium non-reactive bowl. Stir to dissolve the solids. Add the sliced radishes. Cover and refrigerate for at least 3 to 6 hours.
  2. Serve radishes on thickly sliced artisan bread spread with fresh butter or softened cream cheese.

FROM THE KITCHEN OF RELISH COOKING STUDIO: Demonstration at the UpTown market on July 10, 2014

Relish Cooking Studio is a next generation cooking and dining experience. We offer a variety of cooking classes (including hands-on or sit-back and relax demonstration-style) plus a gourmet kitchen boutique stocked with items we love to use too! Come visit us at 56 Regina Street North, Waterloo ON or online at www.relishcookingstudio.com

Crispy Thai Cucumber Salad

July 10th, 2014 | Posted by Sylvia in Recipes - (Comments Off on Crispy Thai Cucumber Salad)

Ingredients:

3 tbsp lime juice or rice vinegar
2 tbsp water
1 tbsp fish sauce
2 tsp granulated sugar
1 large English cucumber, thinly sliced
2 shallots, thinly sliced
1 ½ tsp chopped fresh chilies
2 tbsp chopped roasted peanuts, optional
2 tbsp fresh mint leaves
2 tbsp fresh cilantro leaves

Method:

  1. In a large bowl, whisk together lime juice, water, fish sauce and sugar until sugar dissolves.
  2. Add cucumber, shallots and chilies. Toss together and let stand for 30 minutes.
  3. Sprinkle with peanuts, mint and cilantro.

Makes 4 servings  

FROM THE KITCHEN OF RELISH COOKING STUDIO: Demonstration at the UpTown market on July 10, 2014

Relish Cooking Studio is a next generation cooking and dining experience. We offer a variety of cooking classes (including hands-on or sit-back and relax demonstration-style) plus a gourmet kitchen boutique stocked with items we love to use too! Come visit us at 56 Regina Street North, Waterloo ON or online at www.relishcookingstudio.com

 

Vendors’ recipes

July 1st, 2014 | Posted by Sylvia in Recipes - (Comments Off on Vendors’ recipes)

Many of our vendors post seasonal recipes on their websites.  Check them out and buy local to eat these delicious meals!

Nith Valley Organics Recipe page

Dana Shortt Gourmet Blog