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Caramelized Onion and Tomato Galette

Jul 23, 2021
Check out this recipe from Chef Cryssi featuring your Week 5 Summer Food Box ingredients! Ingredients: 3-4 Beefsteak tomatoes, sliced and salted 8 oz cream cheese, softened ½ cup soft...
Carrot Tops 3 Ways: Our New Favourite Green!

Carrot Tops 3 Ways: Our New Favourite Green!

Jul 14, 2021
Knowing how much time, energy and resources goes into growing high quality, fresh produce, we strive to waste as little as possible, and more often than not,  something delicious is...
Kale + Garlic Scape Pesto with Sorrel and Parsley

Kale + Garlic Scape Pesto with Sorrel and Parsley

Jul 09, 2021
Ingredients 1 bunch kale 1 bunch basil 1 bunch garlic scapes 1 bunch parsley 1 bunch sorrel 1/4 cup walnuts 1 cup parmesan cheese 1 cup olive oil Salt and...
Beef Bulgogi + Rice

Beef Bulgogi + Rice

Jul 09, 2021
BEEF BULGOGI + RICE (photo from Sweet and Savoury Meals)   Ingredients: 1 lb beef sirloin,  thinly sliced ¾ cup Cryssi’s Bulgogi Sauce 2 green onions, thinly sliced (for garnish)...
Sour Cherry Chutney

Sour Cherry Chutney

Jul 07, 2021
  Sour cherries slip out of sweets category and into savoury mode in this rich chutney!  Pair with rich meats such as duck, venison, bison, grass-fed beef and dark meat portions...

Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup 1 small leek, finely sliced, white and light green parts only 1 small onion, chopped 3 cloves garlic, chopped 2-2.5 lbs carrots, peeled and chopped 1 lb potatoes, scrubbed, chopped (don't bother peeling them!) 1/2 cup olive oil 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp chile flakes, or ancho chile powder 6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk Sea salt and pepper 1/2- 1 cup 18% cream, optional Carrot Top Pesto 2 cups carrot top leaves, packed 1 cup basil 3/4 cup olive oil 2 cloves garlic 1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts) 2 tbsp parmesan cheese 1 tbsp red wine vinegar or lemon juice Good pinch of sea salt and pepper
  Roasted Carrot and Cumin Soup This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!! 1. Preheat oven to 400 degrees. 2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile. 3. Toss to combine, and pour on a parchment lined baking sheet. 4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven. 5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant. 6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft. 7. Add the carrots, and simmer another 10 minutes. 8. With a hand blender or stand blender, blend until smooth and creamy. 9. Add cream if desired. (This adds another level of creaminess, but not necessary) 10. Reheat slightly and season with salt and pepper. Serve with pesto!   Carrot Top Pesto 1. Combine all ingredients in a food processor, and pulse until a nice paste forms. 2. Add more olive oil if needed, and season with salt and pepper. 3. Serve on soup as a garnish!