Posted on August 21, 2014 by Dan
1 rutabaga 1 Tbsp olive oil 1 Tbsp balsamic vinegar sea salt Heat oven to 500 degrees F. Peel rutabaga. Use a heavy, sharp knife to cut rutabaga in half lengthwise, then cut each half into 3-4 long wedges. Place wedges in a baking pan and toss with olive oil to coat well. Spread… Read more »
Posted on August 21, 2014 by Dan
1 1/2 cups thinly sliced potato 1 cup thinly sliced beets 4 cups water 1 to 2 Tbsp butter 1 1/2 cups chopped onion 1 tsp caraway seeds 1 1/2 tsp salt (or more, to taste) 1 stalk celery, chopped (or 1/2 cup celeriac, chopped) 1 medium sized carrot, sliced 3 to 4 cups shredded… Read more »
Posted on August 21, 2014 by Dan
Bake it in the oven like a potato! Prick squash with a fork so the skin won’t burst while cooking. Bake in a pan in the oven at 350 degrees for 45 minutes to 1 hour, (depending on the size), until tender. Remove from oven and let cool slightly. Cut squash in half (length wise)… Read more »
Posted on August 21, 2014 by Dan
1/4 cup raw fresh cranberries 1 small apple, cored, chopped into small pieces 1/8 cup raisins 1/4 cup apple juice (or orange juice) 2 tsp maple syrup 1 tsp butter pinch of salt 1 acorn squash, cut in half, seeds removed Heat oven to 350 degrees. Combine cranberries, apples, raisins, juice, maple syrup, butter and… Read more »
Posted on August 21, 2014 by Dan
2 kg (4 lb) whole beets, scrubbed (leave root and bit of stem on to help prevent “bleeding”) 500 ml (2 cups) white vinegar 500 ml (2 cups) sugar 15 ml (1 Tbsp) mustard seeds (optional) 5 ml (1 tsp) salt In a large pot, boil beets, covered just until tender, about 1 hour. Drain… Read more »
Posted on August 21, 2014 by Dan
Two bunches beets (about 4 lbs) ¾ cup extra-virgin olive oil, divided ½ tsp kosher salt Six tablespoons of balsamic vinegar Two tablespoons local honey ½ small onion, thinly sliced 4 oz feta cheese, crumbled ½ cup packed arugula leaves or mesclun salad ¼ cup toasted pumpkin seeds Salt and freshly cracked black pepper… Read more »
Posted on August 21, 2014 by Dan
Ingredients ½ cup chopped garlic scapes ½ cup grated parmesan cheese ⅓ cup lightly toasted pine nuts (or pumpkin seeds) ½ cup fresh basil, packed tightly – then roughly chopped juice of ½ lemon kosher salt & fresh ground pepper to taste ⅓ cup good quality olive oil Instructions 1. Add everything but the… Read more »
Posted on August 21, 2014 by Dan
Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup… Read more »
Posted on August 21, 2014 by Dan
1 oignon 1 carotte 1lb de porc ou de bœuf ou de veau haché 2 œufs 4 c à soupe de parmesan râpé 2 branches de menthe (facultatif) 1 botte de bette à carde 3 c soupe d’huile 1 citron ½ t. de bouillon 1. Pelez et hachez finement l’oignon et la carotte, mélangez-les à… Read more »
Posted on August 21, 2014 by Dan
1 bunch arugula (and/or mixed salad greens) 2 pounds beets (red & golden) 1/2 cup shelled walnuts 2 blood oranges (or regular oranges) 2 Tbsp red wine vinegar 2 Tbsp orange juice zest of half an orange 1/4 cup olive oil S& P to taste Preheat oven to 400 F. Trim, wash and roast… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1035 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
