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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 Tomatillo Salsa

Prep and cook time: 35 – 40 minutes Makes about 2 cups Ingredients:
  1. ¾ pound tomatillos
     2. ¼ pound small onions (about 1”)      3. 1 – 2 mild fresh green chilies – poblano or Anaheim      4. ½ cup packed fresh cilantro      5. 2-4 tablespoons lime juice     6. Salt  
  1. Pull off and discard tomatillo hulls.  Rinse tomatillos and set one aside. Place remaining tomatillos, onions (don’t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan.  (Use an old pan; this process tends to discolour the surface – I use an old cast iron frying pan.)   Shake pan or turn veggies frequently until they are charred all over, about 15 minutes.  Tomatillos should be soft when pressed.
  2. Let vegetables cool.  Peel onions if roasted in their skins.  Pull loose skin from chili and discard; also cut out and discard stem and seeds.
  3. In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro.  Season mixture to taste with lime juice and salt.  Serve, or if making ahead, cover and chill up to 4 days.
Superb with grilled meat and poultry, also a refreshing dip for tortilla chips.  A big spoonful or two may also be mixed with a mashed ripe avocado, add more lime and salt to taste.