- 1 large eggplant from your garden
- 2 eggs, beaten
- 1 ½ – 2 cups of breadcrumbs (you can use pre-seasoned or add your favourite seasonings to them)
- ¼ cup olive oil
- 3 cups tomato pasta sauce
- fresh mozzarella
- grated parmesan
- basil from your garden
Have leftover squash after the Halloween season? Here’s a comforting dish to use it up! Our Butternut Squash Risotto is the perfect recipe for a cozy night in as the weather starts to get cooler.
Tools Needed:
1 Dutch oven or oven safe dish with lid
1 blender
1 large pot
1 small frying pan
Ingredients:
1 Butternut squash
Half a large onion
4 tbsp unsalted butter, divided
1 cup coarsely grated zucchini
1 1/2 cups arborio rice
1 1/2 cups grated Pecorino Romano cheese
1/2 cup seasoned panko breadcrumbs
2 tbsp of sage (or 4 large fresh sage leaves)
1/2 cup dry white wine (optional)
Before starting recipe, wash all produce and preheat oven to 350°F` (177°C).
step 1.
Prep the squash for purée: Peel then cut butternut squash in half. Scoop out the seeds using a spoon, then cut into 3-2 inch pieces. Carefully place squash in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer for 10 minutes, until squash is soft.
step 2.
Prep other veggies: While squash cooks, chop half the union into thin slices, grate zucchini (1 cup) and pecorino cheese (1 ½ cups).
step 3.
Squash Puree: Remove squash with a slotted spoon and place in a blender. Purée until creamy. Reserve 3 cups stock water and keep hot.
step 4.
Add ingredients to oven safe dish: In a large Dutch oven with a lid, add 2 tbsp unsalted butter, rice, sliced onions, grated zucchini, 2 cups of squash purée, 3 cups of squash stock water and wine (if you’re not using wine, add another ½ cup of squash stock water). Season with salt and pepper. Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.
step 5.
Risotto topping: While risotto is baking, heat oil in a small saucepan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden, about 1 minute. Add 1 tbsp of sage. (If you’ve opted for fresh leaves, fry them before adding breadcrumbs until crisp, about 30 seconds. Finely crush leaves and mix into panko crumbs.) Remove from heat and set aside.
step 6.
Add cheese and panko breadcrumbs: Remove dish with risotto from oven and set oven to high broil. Stir in the remaining 2 tbsp butter, 1 cup of cheese, remaining sage, salt and pepper. It should have a creamy consistency. Add breadcrumbs and remaining cheese on top. Place back in oven on high broil for 5 minutes.
step 7.
Remove from oven and let stand for 5 minutes. Serve and enjoy!
This recipe combines the earthy flavours of asparagus with the tangy richness of goat cheese, all complemented by the refreshing crunch of radishes. This combination of flavours and textures is a perfect side dish for any summer BBQ.
Ingredients:
1 bunch of asparagus OR asparagus from your garden
Spinach from your garden (about 2 cups)
½ red onion
½ cup radishes from your garden
Fresh parsley from your garden
Goat cheese to top your salad
Dressing:
1 clove of garlic (minced)
Juice of 1 lemon
¼ cup olive oil
2 tsp Dijon mustard
Salt and pepper to taste
step 1.
Preheat your oven to 425F
step 2.
Thoroughly rinse all ingredients taken from your garden and set aside.
step 3.
Chop the thick ends of your asparagus off and discard them. Chop the remaining spears into bite sized pieces. Set aside in a bowl. Slice your red onion into thin slices and add to the bowl with your asparagus. Toss together with olive oil.
step 4.
Spread the asparagus and onion into a single layer on a lined baking sheet and bake for 20 minutes. Remove and let cool.
step 5.
While your asparagus is cooking, assemble the salad and mix your dressing.
step 6.
Chop spinach to bite sized pieces and thinly slice your radish. Add both to a large salad bowl. Add the cooked asparagus and onion to the salad bowl and toss.
step 7.
To make the dressing, add minced garlic, lemon juice, Dijon mustard and olive oil to a bowl and whisk vigorously.
step 8.
Toss your salad ingredients with the salad dressing. Top with goat cheese and serve. Best enjoyed with friends and family!
Bon appetite!
There’s something special about harvesting your own eggplants and transforming them into a delicious Eggplant Parmesan dish.
Try our vegetarian version of the classic Italian chicken parm with the added flavours of homegrown eggplants, elevating this recipe to new heights.
step 1.
Thoroughly rinse your eggplant and cut it into slices.
step 2.
In a colander, layer your sliced eggplant and salt generously. Let the layered eggplant sit for 30 minutes and pat dry.
step 3.
Dredge eggplant slices through your beaten eggs and then through the seasoned breadcrumbs one by one.
step 4.
Preheat oven to 350F.
step 5.
Fry the eggplant slices in heated olive oil over medium-high heat for about 2 minutes per side, or until golden. Pat extra oil off each slice of eggplant to prevent excess oil from accumulating.
step 6.
Spray an oven-safe baking dish with non-stick spray. Begin arranging your fried eggplant on the bottom of the dish. Layer with pasta sauce, mozzarella and a sprinkle of parmesan. Repeat until you have finished with eggplant slices.
step 7.
On the final layer, add extra parmesan. Bake for 20-25 minutes.
step 8.
Top with fresh basil. Serve and enjoy!
Perfect for a cozy family dinner or a potluck dinner party, this stuffed pepper recipe is designed to impress and satisfy
So, roll up your sleeves, preheat your oven, and start crafting a dish that’s as delightful to the eyes as it is to the taste buds.
here is what you need:
1 ½ cups of cooked brown rice
6 bell peppers (use your favourite colours)
2 tbsp olive oil
¾ cup yellow onion, chopped
1 lb of your favourite ground meat
3 cloves of garlic, minced
2 cups chopped fresh tomatoes
1 cup tomato sauce
½ cup of chicken stock
2 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
1 cup of your favourite cheese, shredded
step 1.
Cook rice according to package directions or your preferred cooking method. Set aside to cool.
step 2.
Preheat oven to 400° F.
step 3.
Cut the tops off the peppers and remove the seeds.
step 4.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, 2-3 minutes.
step 5.
Add the ground meat to the pan and cook until browned and cooked through. Drain off any excess grease. Add the garlic and cook, stirring for 30 seconds.
step 6.
Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Reduce heat to low and simmer, stirring for 5 minutes.
step 7.
Remove the pan from the heat and stir in the cooked rice and half of the cheese.
step 8.
Pour ½ cup of chicken stock into a baking dish. Fill bell peppers with the meat and rice mixture and place in the baking dish. Sprinkle on the remaining shredded cheese.
step 9.
Cover with a piece of aluminum foil that you have lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, uncover, and bake for 5 minutes more, until the cheese is lightly browned and the filling is hot.
step 10.
Serve and enjoy!
Looking for a delicious salad to bring to your next potluck or picnic?
This Lemon & Garlic Kale Salad is perfect for the occasion! It takes full advantage of seasonal ingredients from your garden, combining the zesty flavours of lemon and garlic. The best part? It’s super quick and easy to make!
here is what you need to get started:
Ingredients from the store:
Olive oil
Grated parmesan cheese
Salted pistachios
Salt & pepper
Juice of one lemon
Ingredients from your garden:
1 large head of kale
1 clove of garlic
step 1
Thoroughly rinse kale and pat dry. Chop or tear kale into bite sized pieces.
step 2
In a large bowl combine kale, lemon juice and olive oil. Next, add minced garlic.
step 3
Massage the kale until it’s a vibrant green colour and it becomes soft and flexible.
step 4
Top salad with salted pistachios and grated parmesan.
Craving a refreshing summer salad bursting with flavour?
Look no further than this quick and easy BLT Pasta Salad! It’s the perfect way to savour the deliciousness from your summer garden. Not only does it combine the timeless flavours of a BLT, but you can whip up in minutes.
here is what you need to get started:
Ingredients from the store:
- 4 strips of Bacon
- 2 ½ cups of Bow tie pasta
- 1/3 cup ranch dressing
- 1 tbsp bbq sauce
- Salt & pepper
Ingredients from your garden:
- 6 cups of lettuce (we like romain for this one)
- 1 medium tomato (10 cherry tomatoes)
- 1 onion
step 1.
Cook your bow tie pasta according to the directions on the package. Rinse under cold water and set aside to cool.
step 2
Cook your bacon on the stove top until crispy. Remove from pan & pat excess oil off with paper towels. Set aside to cool, the chop into bacon bits.
step 3
Set aside a large bowl, we’ll use this to build the salad in.
step 4
Rinse and gently pat dry ingredients from your garden. Chop garden vegetables to small, bite sized pieces. Combine in the large bowl.
step 5
Add the cooked pasta and bacon bits to the large bowl.
step 7
Drizzle dressing over salad, toss & serve.
