From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard Serves 6 Ingredients: 1/2 cup chopped leeks 1 tbsp melted butter, divided 3 cups cooked, mashed turnip 2 eggs, separated 1/4 cup milk 3 tbsp all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/4 tsp ground nutmeg Dash ground pepper 1/2 cup whole wheat bread crumbs Preparation: Cook onion in non-stick skillet in 1 tsp. butter until tender. Add to mashed turnip. Beat egg whites until stiff;…
This is how Heather’s mom prepares Brussel sprouts. She probably uses a recipe, but this is how Heather has adapted it over the years. Ingredients: 1 lb Brussels sprouts (sliced in thirds) 2 leeks 1 tbsp olive oil 1 tbsp butter 1/4 cup water 3 tbsp balsamic vinegar 2 tbsp maple syrup Salt and pepper to taste 1/4 cup walnuts, chopped Preparation: In large frypan, sauté Brussels sprouts and leeks in olive oil and butter, about 4 minutes. Add the…
From Moosewood Restaurant New Classics by the Moosewood Collective Serves 4 to 6 Ingredients: 1 1/2 lbs thick fish fillets, such as sea bass, cod, lake trout, or salmon 2 to 3 leeks, sliced and rinsed well (about 2 cups) 1 tomato, coarsely chopped 3/4 cup dry white wine 2 tbsp capers 2 tsp chopped fresh thyme (1/2 tsp dried) Salt and ground black pepper to taste Preparation: Preheat the oven to 425’C. Rinse the fish fillets, pat dry, and…
This recipe comes to you from Heather’s grandma Maxine. She’s a great cook, and very supportive of our farm. Thanks Grams! Ingredients: 1/4 cup butter 1 large onion, chopped 2 leeks, chopped (whites only) 1 large potato, diced 1 cup pumpkin, cut into small cubes 3 cups stock (veggie or chicken) 1 1/2 cup light cream, or 2% milk Pinch of nutmeg and cayenne Salt and pepper to taste Preparation: Melt the butter in a large saucepan. Add onion and…