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Apple Sweet Potato Quinoa Salad

Apple Sweet Potato Quinoa Salad

Sep 29, 2022
Ingredients 3 medium sweet potatoes, peeled and diced 2 tbsp oil 2 apples, cored and diced 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider 1 tbsp...
Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...

Open face burgers with veggie sautee

You can make this recipe with fresh or frozen kale.  You can also substitute the kale with spinach or chard or bok choy or collard greens. I used delicata squash in this recipe, but I have used regular pumpkin, red kuri, butternut, acorn squash, or any other bright orange winter squash.  I keep the peel on with the delicata, pumpkin or red kuri, but if I use other squash I peel them. Take out 4 cups of chopped frozen kale (or other greens) and let thaw in a bowl. Or use fresh. Sautee one chopped onion with a few cloves of garlic.  Add about a cup and a half of very thinly sliced winter squash (I use a mandolin to get it really thin) and a few cups of sliced mushrooms. Sautee until the squash and mushrooms are soft. Add in your kale. Stir around until your kale is wilted and hot. Add in about 3 tbsp mascapone cheese and 1/4 cup of light cream or full fat milk.  This soft cheese will melt and make the veggies creamy.  Stir until incorporated and creamy.  If it's too liquidy, let it cook a bit more, if it's too dry, add more milk.  Check out that big mountain of kale that I use for this recipe. Grill or fry your beef patties on low until done. Slice and grill some good quality bread.  I used some potato rosemary bread that we had in the freezer left over from the summer.  Place each patty on the grilled bread.  Top with a mountain of the kale/squash/mushroom sautee and serve with a knife and fork.  It's tasty, creamy, savoury and so satisfying.  This is not your regular burger!>