Ingredients 2 celery heads, trimmed 50g butter 1 onion, thinly sliced 2 bay leaves 100g breadcrumb 50g walnut, roughly chopped 75ml white wine 250ml vegetable or chicken stock 100ml double cream 25g grated parmesan Method Cut any thick celery stalks in half, trim all of it into thumb-size lengths,
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Recipes for meals from seasonal and local produce.
INGREDIENTS 3 pounds fingerling potatoes, scrubbed, halved lengthwise ⅓ cup fresh lemon juice 2 teaspoons kosher salt 6 tablespoons unsalted butter, cut into pieces, divided ⅓ cup chopped fresh parsley Flaky sea salt RECIPE PREPARATION Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter
Here is a great post with a few ways to use an unripe watermelon, including an Indian Salad, a puree for mixed drinks and a sorbet: http://portpotager.blogspot.com/2012/08/what-to-do-with-unripe-watermelon.html If you're into pickling, you can also try out some pickled watermelon rind recipes: htt
I found this recipe which is made with the torpedo melon we have at the moment. Really interested to try it! Maybe I'll find the time, but if anyone else does, let me know how it is! I'm not sure what the purpose of the double boiling is, but it appeared in another recipe as well. Curious what the
This recipe makes enough dough for a top and bottom crust for a 9-inch pie. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie. If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 stick
Ingredients 1 1/2 cups white sugar 1 cup light brown sugar 1 cup butter, melted 2 eggs 1 tablespoon vanilla extract 3 cups pumpkin puree 4 cups all-purpose flour 2 tablespoons ground cinnamon 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1
Ingredients 1/4 cup frozen raspberries 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder, preferably Fry's 3/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 398-mL can beets, rinsed, drained, patted dry (or fresh peeled and boiled beets) 3/4 cup granulated sugar 1/4 cup safflo
INGREDIENTS 1 container part-skim ricotta 4 oz. part-skim mozzarella tsp. freshly grated or ground nutmeg 1/4 c. grated Parmesan 2 tbsp. grated Parmesan Kosher salt and pepper 1 bunch spinach, thick stems discarded 1 package frozen winter squash purée 6 no-boil lasagna noodles Green salad, for ser
Ingredients 8 yellow squash 2 tablespoons butter 1 onion, chopped 1 clove garlic, minced 1 (10 ounce) package frozen chopped spinach, thawed 2 eggs 2 cups ricotta cheese 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1 teaspoon Italian seasoning 1 pinch ground
Ingredients 1 tablespoon vegetable oil 2 green onions , chopped 1 teaspoon ginger , minced 1 pound (450 grams) ground meat (beef, pork, chicken, or turkey) 2 teaspoons Doubanjiang Spicy Fermented Bean Paste 1 Daikon radish about 700 grams / 1 pound 2 cups chicken stock vegetable stock, or water 1
Ingredients 2 eggs 1/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour) 3 cups spaghetti squash , cooked and wringed out (see instructions below) 1/2 cup Parmesan cheese , freshly grated 1/4 salt , plus extra, if needed 3 green onions chopped 5 strips bacon , co
INGREDIENTS Tomatillo Sauce 1 1/2 lbs tomatillos 1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped 1 clove garlic, chopped 1 teaspoon salt 2 Tbsp lime (or lemon) juice Pinch of sugar S
Ingredients 4 large zucchinis 1/2 cup salsa 3/4 lb. ground beef, browned 1 Tbsp minced onion 1 tsp garlic powder 4 oz. tomato sauce 1 small red bell pepper, seeded and diced 1/2 Tbsp chili powder 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper Sliced green onion, ch
Ingredients 4 zucchini, medium 1 cup red bell pepper, finely chopped 1/2 cup tomatoes, finely chopped 1/2 cup Kalamata olives, finely chopped 3 large garlic cloves, minced 1 tbsp oregano, dried 1/4 tsp ground black pepper 1/4 cup feta cheese, crumbled 1/4 cup parsley, finely chopped Instructions P
Ingredients 2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness Nonstick cooking spray or neutral oil 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper 1 small clove garlic (or 1/2 of a larger clove) 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives
Choho is one of the many delicious Asian mustard greens that we grow (along with bok choi, tat soi, komatsuna, mizuna, fun gen). I love the flavor of these because they don't have the bite of green and purple mustards (so can be eaten raw in a salad) and they go well with just about anything, in my
Most people don't think of using their carrot tops, but they can make a great pesto or chutney! Try out something like these: https://yupitsvegan.com/carrot-top-pesto/ http://www.thelastcookie.ca/carrot-greens-chutney/ You can also cook with your radish greens, using them like you would mustard
These flavourful Japanese peppers are mostly mild with the occasional heat. Often cooked whole, check out these recipes as a jumping off point: https://www.foodandwine.com/vegetables/shisito-pepper-recipes https://www.thekitchn.com/how-to-roast-shishito-peppers-recipe-221033
INGREDIENTS 2 large acorn squash 2 Gala apples, or other hard baking apple 1 teaspoon lemon juice 1 tablespoon lemon zest ¼ cup brown sugar 1 tablespoon cinnamon 1 teaspoon freshly ground nutmeg 2 tablespoons all-purpose four ½ teaspoon salt ¼ teaspoon dry sage 1 cup applesauce (sweetened or unswe
INGREDIENTS 2 large eggs plus the yolk of a third egg 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 teaspoons of cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground cardamom 1/2 teaspoon of lemon zest 2 cups of pumpk
Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts Directions Grease and flour two 8 x 4 inch pa
Ingredients 1/4 cup olive oil 1 tsp sugar 1 cup warm water 1 1/4 cup wholemeal flour 1 bunch sage leaves, shredded 1/3 cup strong white flour plus more for shaping 1 tsp fast-action yeast 2 tsp fine salt 6 medium green spring onions finely chopped 1 medium eggs 1 sea salt flakes and olive oil (to
Ingredients 2 tbsp olive oil 1 large onion, diced 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, roughly chopped 2 tbsp tomato paste 1 tsp ground cumin 1 tsp smoked paprika ¼ tsp ground fennel seeds 2 cans chickpeas, drained and rinsed 1 sprig rosemary, picked and chopped 2 sprigs t
INGREDIENTS 1 large spaghetti squash 1 large boneless skinless chicken breast, or 2 small, cut into bite sized pieces 2 teaspoons olive oil 1/4 cup finely chopped shallot 1 clove garlic, minced 1/4 teaspoon red pepper flakes, use 1/2 teaspoon if you want it spicier 2 cups broccoli florets 1 ounce
Ingredients: 24 napa cabbage leaves 1 lb extra lean ground beef (97/3) 1/3 cup chopped onion 1/3 cup chopped celery 2/3 cup chopped mushrooms 1 tsp garlic powder 1 tsp ground cloves 1 tsp paprika 1 tsp salt 2 tsp ground black pepper, divided 1 tsp red pepper flakes ¼ cup chopped fresh cilantro 1 2
Ingredients 1 (16 ounce) package penne pasta 1 tablespoon olive oil 2 zucchini, chopped 2 yellow squash, chopped 1 red onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tablespoon crushed garlic 1 (28 ounce) can diced tomatoes, drained (Chop and squeeze/drain fresh tomatoes