Vancouver Recipes!

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Appetizers

A little 'appie' for ya?check out these ideas and send us more! Brie & Cranberry Bake with Apple Chips Ingredients: Apple Chips Cranberry Sauce Brie Directions Spread cranberry sauce over the base of a glass pie plate. Slice the brie into 8-10 wedges and arrange over the Cranberry Sauce. Bake until everything is warm and bubbly, serve right away with apple chips to scoop up the cheesy goodness! Notes: Apple Chips – Excellent crunchy organic apple chips are available from a small booth selling only apple chips at Granville Island Market. Cranberry Sauce – Cranberry Lady (www.thecranberrylady.com) cranberry sauce available from Capers Community Markets, Edible British Columbia also sells Cranberry preserves that would work well. Brie – Little Qualicum Cheeseworks (www.cheeseworks.ca) makes a nice brie, as does Moonstruck Organic Cheese (www.moonstruckcheese.com). Available at Granville Island Market, Capers Community Market, and specialty cheese shops. **************** Cheese & Pesto Stuffed Mushroom Caps These are really simple and turn out delicious. Ingredients 1.5 lbs white button or cremini mushrooms 200 g cheese (a goat cheese or strong cheese works or if you can find a local cream cheese...) 1/4 cup pesto* Directions Clean mushrooms and carefully remove stems. Place on a baking tray and stuff each with about a 1/4 teaspoon of cheese. On top of each a dab of pesto. Bake for about 10 minutes at 300 degrees F or until cheese is melty and mushrooms cooked. Apparently these can also be microwaved with good results. **************** *100-Mile Pesto by the 100-Mile Community Kitchen Ingredients: 4 cups washed basil leaves 1/2 cup hazelnut oil 4 cloves garlic 1/2 cup grated hard cheese (Moonstruck cheeses from Salt Spring Island has a good one) 1 teaspoon salt 1/2 cup hazelnuts Directions: Blend basil and hazelnut oil in food processor. Add the rest of ingredients and blend again. **************** Local Cheese and Apple Platter Moonstruck, Salt Spring Island Cheese Company and Little Qualicum Cheeses all make wonderful cheeses. Serve with sliced apples. ****************

Salads

The more I started making salads with local ingredients the harder it became to make them with anything but... Salad - Kale, Beet, Feta and Hazelnut Salad Based on a recipe by Birgitta Hellman, author of Taste This (www.birgittahellman.com). Ingredients: 1 bunch of Kale 1 � lbs. of Beets 1/4 cup of crumbled Feta Cheese 1/4 cup chopped hazelnuts Dressing: 3 Tbsp. Hazelnut Oil 1 Tbsp. Honey 1/2 tsp. salt Wash beets and boil them until they are soft enough to stick a fork into. Leave the tops and root bit on the beet – apparently that helps maintain flavour and nutrients. Allow beets to cool, remove tops and roots, peel, quarter and slice thin. Chop hazelnuts and roast in the oven or on low on the stovetop stirring frequently. They're ready when golden brown. Wash kale. Tear or cut into salad-sized pieces and put in a salad bowl. Mix hazelnut oil with Honey and salt. If the oil and honey are difficult to mix just warm the oil so that it more easily dissolves the honey. Toss the dressing with the kale then top with beets, feta cheese and roasted hazelnuts. 100-Mile Diet Notes: Kale is one of the first greens available in the spring and is available throughout the season. Local beets can be found from about June to January. Both can be found at farmers markets, Capers, and other stores that feature local produce. Local feta cheese is made by Qualicum Cheeeseworks, should be available at specialty cheese shops, Granville Island, Capers, and some farmers markets. I also like to use goat feta. I have found this at Granville Island market and at farmers markets. Hazelnuts and hazelnut oil are produced in Agassiz. Local hazelnuts are consistently sold at the Organic Connections stand at Granville Island Market. They are also available at some farmers markets. Hazelnut oil can be purchased from Edible British Columbia at Granville Island Market. **************** Kale, Onion and Garlic Salad The title might not sound 'yummy' but this salad/side dish turns out really well. Even people who might think they don't like kale like it! Ingredients: 1 bunch of Kale (I like to use Green Kale but Red Russia, Black/Lacinato, Chard and spinach all work) 1 medium sized yellow onion (sliced into rings) 2 cloves garlic (crushed) 3 Tablespoons Olive Oil (butter works too for 100% local) Directions: Heat oil on medium in a pan. Add onions, cooking until they start to brown. Add garlic. Lower heat, add kale and cook for a couple more minutes* (until it's cooked as you like it!). Optional - top with a sliced, tart apple. *When I do this with chard or spinach I turn the element off completely, add the greens, stir until they are slightly wilted and remove from heat.

Soups

Warm, nourishing, delicious.What could be better on a cool rainy day? West Coast Salmon Chowder by Birgitta Hellman author of "Taste This" "This is the very first fish soup recipe I ever wrote and it is still my favourite. It is one of those recipes that keeps getting passed on and on." Serves 4 Ingredients 1 lb. wild salmon 1 Tbsp. butter 2 Tbsp. crushed garlic 1 medium red onion, diced 3 stalks celery, chopped 6 tomatoes, diced (1-1/2 cups) 3 Yukon Gold potatoes, chopped 1 large red and 1 orange bell pepper, chopped 1 Tbsp. fresh basil, chopped 1/2 bunch cilantro, finely chopped 4 Tbsp. Bragg's seasoning (Not local, but important to the flavour. Can be deleted for 100% local) Directions In a large soup pot, over medium heat sauté onion and garlic in butter for 2 minutes. Add rest of vegetables and cilantro. Sauté for 5 minutes. Add tomatoes and enough water to cover. Cover and bring to a boil then reduce to simmer for 10 minutes. Add Bragg's seasoning. Cut salmon into large chunks, removing skin and bones. Add fish and simmer for 15 minutes. Add basil the last 5 minutes. Season with salt pepper and hot sauce.

Main Dishes

Salmon, squash, potatoes, beans... what are your favourite local-food main dishes? Mushrooms and Potatoes in Wine Sauce (by Anna Thomas from the Vegetarian Epicure Book Two) Ingredients: 1 � oz dried wild mushrooms 5 Tbsp butter 2/3 cup chopped onion 1 clove garlic, minced 2 � lbs. russet potatoes 1 � cups dry white wine 1 tsp. salt, and more to taste � lb. fresh mushrooms � tsp. dried dill weed � tsp. dried whole thyme 4 Tbsp. chopped fresh parsley fresh-ground black pepper Directions: Put the dried wild mushrooms in a bowl and pour over them enough hot water to amply cover them. Let them soak for about 1 hour, or longer if you have the time. Drain the mushrooms reserving the liquid. Carefully wash the mushrooms, cut them in wide strips, and put them aside. Strain the liquid through several layers of cheesecloth or through a paper filter, and simmer it in a small pot until it is reduced to 1 cup. Melt 3 tablespoons of the butter in a large pot and sauté the chopped onione and minced garlic in it until they begin to show colour. Peel the potatoes, cut them in 1 inch cubes, and add them to the onions and garlic. Pour in the white wine, add the salt, stir, and cover the pot. Simmer on medium-low heat for 10 minutes, then add the soaked mushrooms and the reduced mushroom liquid, stir and cover again. Continue simmering, stirring occasionally for another 20 minutes. The potatoes should be completely tender. Meanwhile, wash and slice the fresh mushrooms. Melt the remaining 2 tablespoons of butter in a skillet, add the dill, thyme, chopped parsley, sliced mushrooms, and sauté them. Stir constantly until the mushrooms are tender. When the potatoes are cooked, add the sautéed herbed mushrooms to the pot and simmer, uncovered, for a few more minutes, stirring often. Add fresh-ground black pepper to taste, and more salt if needed. The liquid should be reduced to a thick, gravy-like sauce. Serve hot. Makes 6 servings. 100-Mile Diet Notes: Dried wild mushrooms: The wild product network (www.wildproducts.ca) sells wonderful dried wild mushrooms. They often have a stand at the Granville Island Market (http://www.granvilleisland.com/en/public_market?PHPSESSID=cd705d383c0b0e43583341168b688907). Butter – Avalon and Island Farms are readily available local butters Onions – Local onions have been seen at Capers Community Markets and the SPUD booth at Granville Island Market (http://www.granvilleisland.com/en/public_market?PHPSESSID=cd705d383c0b0e43583341168b688907). Russet Potatoes – Local potatoes from Delta and Pemberton can be easily found at stores like Choices Markets, Kin's Farm Markets, Capers Community Markets, and at Farmers Markets. White wine – Choose BC VQA wines for higher BC grape content (non-VQA may contain a high percentage of imported grapes). Saturna and Domaine de Chaberton are two very local wines. Fresh Mushrooms – Local white button and cremini (brown) mushrooms are available in most stores. Richmond Specialty Mushrooms (http://www.specialtymushroom.net/) produces many varieties of organic mushrooms. Dill and thyme – if you are substituting fresh for dry use 3 times more (� tsp. instead of �). Fresh parsley from Friesen Farms was recently spotted at the Organic Connections booth at Granville Island Market. **************** Roasted Salmon Use wild sockeye or spring salmon for best results. Serves 4 Ingredients: 4 salmon filets, (6oz / 170g each) 2 large red tomatoes, thinly sliced 1 tsp (5ml) garlic, minced 1 Tbsp (15ml) extra virgin olive oil salt and pepper Directions Heat oven to 400�F/200�C 1. Place the fillets on an oiled (or lined with parchment paper) baking sheet.Top each with tomato slices and sprinkle with garlic, olive oil, salt and pepper. 2. Roast for 10 minutes or until the tomatoes are slightly dry and the salmon flesh is firm and beginning to brown on the bottom. 3. Remove from oven and serve. Based on a recipe by Janice Kariotakis from the "Chefs in the Market Cookbook" by Bill Jones and Stephen Wong. 100-Mile Diet Notes: Salmon:Really local wild salmon is trickier to find than you might expect.Try http://www.organicocean.com/products.html for an "eco-friendly supply of salmon and other seafood" Tomatoes:Local hot house tomatoes are readily available from April to October but don't forget to double check the sticker!Some "BC Hot House" tomatoes and peppers are actually grown in Mexico. Garlic:If you're lucky you'll find some of last year's local garlic at Granville Island Markets or in stores like Capers.You could also try shallots, we found some local ones at the Organic Connections booth at Granville Island Market. Olive oil – It is hard to find a local replacement for olive oil but try either melted butter (Avalon and Island Farms are readily available) or hazelnut oil.Hazelnut oil is available from Edible British Columbia at Granville Island Market.It is pricey ($20 for a bottle) but delicious and recently seen on sale.Hazelnut oil is wonderful for salads too. **************** Apple Filled Acorn Squash with Honey Glace by Birgitta Hellman, author of "Taste This" This dish is elegant and simple to make.It works as a vegetarian main course or as a side dish with poulty or fish.Be sure to overfill the acorn rings as the filling shrinks when cooked.Serves 4 to 8 people. Preheat oven to 350 degrees F (180 degrees C) Filling 1 medium yellow onion, diced 1 medium parsnip, peeled and cut into small cubes 1 small rutabega, peeled and cut into small cubes 2 Apples, cored and cut into small cubes 4 Tbsp. butter, melted. 2 tsp. fresh rosemary, finely chopped salt and pepper to taste. In a large bowl mix all vegetables and apples. Add melted butter and (save a bit for brushing on the squash). Season with rosemary, salt and pepper. Toss well and set aside. Squash Rings 2-3 large acorn squash (unpeeled) Seed and cut into 1-inch thick (2.5 cm).Save ends for roasting or soup! Glaze 2 Tbsp. Honey 2 Tbsp. freshly squeezed lemon juice (Birgitta suggests this is important for the flavour but can be deleted for 100% local) Garnish 1/2 cup chopped hazelnuts Directions Arrange squash rings on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle salt and pepper. Scoop filling into centre of rings (overfill). Bake for 30 minutes. Remove from oven and drizzle with glaze. Bake another 15 minutes or until squash is done. Set aside to cool for 10 minutes. Transfer onto plates using a spatula and garnish with hazelnuts.

Desserts

honey, hazelnuts, ice cream, blueberries... mmmm... What wonderful 100-Mile dessert ideas do you have?Let us know! 100-Mile Genoise Cake by Liz Abu Al-Saoud 240 gr. eggs (4-5 eggs) 125 g. honey 125 g. sifted flour 25 g. (2 Tbs) melted butter Add eggs & honey to mixer.  Use whisk attachment. Allow to whisk until eggs reach a ribbon stage.  Remove the whisk from machine and dip in batter drawing a figure 8 in it. When it holds the figure 8 for 8 seconds you have reached the ribbon stage. Very gently fold in flour 1/3 at a time using a slotted spoon or rubber spatula. Gently fold in melted butter. Fill buttered and parchment lined 8” cake pan. Bake at 350F for 20-30 min (center will spring back when touched lightly). Careful: do not open the oven until cake is well set (at least 20 min) as cake can deflate. Once cake is cooled you can cut it into 3 layers and ice with homemade whipped cream. ---------------------------- Frozen Yogurt Sundae from Sandra & Jo Magee 1 pint of frozen vanilla yogurt - thawed for an hour (Island Farms available at most city stores - or buy direct from a Dairy if you're in the Fraser Valley.) 12 oz. frozen raspberries - thawed (buy fresh berries in season and freeze them yourself.) honey to taste (1/4 cup or less). fresh fruit (raspberries or pear) for garnish. Line your mold (can be individual small bowls or 1 round or funky-shaped cake pan) with saran wrap that is about 1' larger than your mold. Pour the yogurt in and put more saran wrap on top, then fold the edges of the bottom saran wrap over so nothing spills out. Freeze for a minimum of 2 hours. In a blender or food processor, puree the thawed raspberries and honey. Pour puree into a fine mesh sieve set over a bowl and using a spoon, press the puree against the bottom of the sieve to push the pulp and juice through. This takes a while, but it's worth it. Discard the seeds (or plant them!). Refrigerate your puree if you are not using it immediately. Just before you serve dessert, take the top saran wrap off of the frozen mold(s) and place the yogurt upside down on a serving dish and remove the 2nd piece of saran wrap. Pour the puree over your sundae and garnish. ---------------------------- 100-Mile Pumpkin Pie by Kelly Kuryk, based on the Moosewood Cookbook recipe This pumpkin pie recipe embraces the "eat locally, season globally!" philosophy. The hazelnut crust goes beautifully with the pumpkin filling. Serve with whipping cream plain or sweetened with honey. To make this 100% local dish use all local ingredients and delete the spices. Preheat oven to 375 degrees F Ingredients & Directions Filling 2 cups pumpkin puree* 1/2 cup honey 2 eggs, beaten 1 cup cream 1/2 teaspoon allspice 2 teaspoons cinnamon 3/4 teaspoon salt 1 teaspoon powdered ginger Mix all ingredients in a bowl. Crust 3/4 cup ground hazelnuts 1/4 cup melted butter Mix and press into the bottom of a 9" pie plate. Pour the filling over top of the crust. Bake at 375 degrees F for 10 minutes. Lower temperature to 350 and continue baking for 40 minutes or until the filling is solid. Serve warm or cold! *Pumpkin Puree pumpkin puree can be easily made by removing the seeds** from a pumpkin (I Iike to use the sugar pie pumpkins - not too big and a nicer flavour) cut it into large chunks and steam for about 20 minutes. When the pumpkin is easily pricked with a fork it is ready. Remove the skin and mash or puree until smooth. **Roasted Pumpkin Seeds Roasted pumpkin seeds make a terrific high energy snack. To roast: wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250�F for 10 minutes to 15 minutes, stirring occasionally. Salt, if desired, cool and store.