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 ½ oz dried wild mushrooms
5 Tbsp butter
2/3 cup chopped onion
1 clove garlic, minced
2 ½ lbs. russet potatoes
1 ¾ cups dry white wine
1 tsp. salt, and more to taste
½ lb. fresh mushrooms
¼ tsp. dried dill weed
¼ 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 (¾ tsp. instead of ¼).

Fresh parsley from Friesen Farms was recently spotted at the Organic Connections booth at Granville Island Market.

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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.

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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.

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