RECIPES

From your garden to your dinner plate.

prepare to feast 

staff-picked recipes

  • BROCCOLI SALAD
  • POTATO SALAD
  • SQUASH SOUP
  • APPLE CRUMBLE
  • ZUCCHINI AND LIME MUFFINS
  • CARROT CAKE

from your garden to your plate

BROCCOLI SALAD

Green Tea Crepe Cake

Ingredients:

  • 60 ml (¼ cup) of mayonnaise
  • 45 ml (3 table spoons) of apple cider vinegar
  • 15 ml (1 table spoon) ancient mustard
  • 1 litre (4 cups) of mini bouquets of raw broccoli (about 1 broccoli)
  • 125 ml (½ cup) sliced almonds, toasted
  • 60 ml (¼ cup) dried raisins
  • 4 slices of cooked bacon, chopped finely
  • 2 green onions, chopped finely
  • Salt and pepper

Instructions:

In a large bowl, mix mayonnaise, cider vinegar and mustard. Salt and pepper. Add the rest of the ingredients and mix well.

Preparation time: 25 min.
Portions: 6 to 8

from your garden to your plate 

POTATO SALAD

potato

Ingredients:

  • 1 kg (2 lb) potatoes, brushed and chopped in medium sized cubes
  • 250 ml (1 cup) of sour cream (light or regular)
  • 60 ml (¼ cup) of mayonnaise
  • 15 ml (1 tbsp.) dijon mustard 
  • 5 ml (1 tea spoon) chili spice
  • 5 slices of bacon, cooked and crumbled
  • 125 ml (½ cup) diced red peppers
  • 125 ml (½ cup) green onion, finely chopped
  • 75 ml (1/3 tasse) de Fromage Monterey Jack Compliments râpé, en tout

Preparation time: 20 min.
Cuisson 10 min.
Portions: 10 

Instructions:

Dans une grande casserole, déposer les pommes de terre, les couvrir d’eau froide salée et les porter à ébullition. Les faire cuire de 10 à 12 minutes jusqu’à ce qu’elles soient tendres, mais encore fermes lorsque piquées à la fourchette. Égoutter et laisser refroidir.

Entre-temps, dans un grand bol, combiner la crème sure, la mayonnaise, la moutarde et l'assaisonnement au chili.

Incorporate delicately the cooked potatoes, bacon, red peppers, half the green onions and half the cheese. 

Garnish the remaining green onions and cheese on the top. 

from your garden to your plate 

SQUASH SOUP

potato

Ingredients:

  • 30 mL de beurre
  • 1 gros oignon
  • 3 garlic cloves, chopped finely  
  • 10 mL de gingembre frais, haché finement 
  • 7 mL de cari
  • 2 mL de sel 
  • 1 mL de poivre 
  • 1,25 L de courge musquée (courges Butternut) pelée, épépinée et coupée en cubes 
  • 1 grosse pomme de terre , pelée et coupée en dés 
  • 1 L de bouillon de légumes ou de poulet 
  • 30 mL de jus de citron fraîchement pressé
  • 30 mL de pâte de tomates
  • 80 mL de crème 10% ou de lait

Preparation time: 15 min.
Cooking time: 23 min.
Portions: 6 

Instructions:

In a large saucepan, melt the butter over medium heat. Add the onion, garlic, ginger, curry, salt and pepper and cook, stirring with a wooden spoon, for 3 minutes or until the onion has softened.

Add the squash and potato and toss to coat. Add the vegetable broth, lemon juice and tomato paste and bring to a boil. Reduce the heat, cover and simmer for 20 minutes or until the vegetables are very tender.

In a blender or food processor, reduce the squash preparation to a smooth purée, several times if necessary. In a fine colander placed on a bowl, filter the squash purée by pressing the lumps using a spatula.

Rinse and blot the pan. Put the squash purée in the pan. Add the milk and mix with the wooden spoon. Reheat over medium heat without letting it boil. Just before serving, using a ladle, divide the soup among six hot soup bowls.

from your garden to your plate 

ZUCCHINI AND LIME MUFFINS 

potato

Ingredients:

  • 260 g (2 cups) of grated zucchini (see note)
  • 210 g (1 cup) of sugar
  • 115 g (½ cup) of butter not salted, softened
  • 2 eggs
  • 2 limes, zest grated
  • 60 ml (¼ cup) of lime juice
  • 265 g (1 3/4 cup) of white all purpose flour
  • 5 ml (1 tea spoon) Magic Baking Powder
  • 5 ml (1 tea spoon) baking soda
  • Frosting (optional):  
  • 2 limes, zest grated
  • 30 ml (2 table spoon) of lime juice
  • 130 g (1 cup) icing sugar

Preparation time: 30 min.
Cooking time: 30min
Portions: 12

Instructions:

Muffins:  
Place the grill in the centre of the oven. Preheat to 180 °C (350 °F). Line 12 muffin cups with paper or silicone cases.
In a glass bowl or plate, cover and cook the zucchini in the microwave for 3 minutes.
In a blender or food processor, mix into a smooth purée with the sugar and butter. Add the eggs, zest, and lime juice. Mix for a few seconds. Add the rest of the ingredients and mix again until the dough is smooth. Pour the dough into the molds.
Bake in the oven for 25 minutes or until a test with a tooth pic comes out clean. Let cool down completely.
Frosting: 
In a bowl, mix all the ingredients. Frost the muffins as desired.

from your garden to your plate 

APPLE CRUMBLE

potato

Ingredients:

  • 6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)
  • 2 table spoons of granulated sugar
  • 1 3/4 tsp. ground cinnamon, divided
  • 1 1/2 tsp. lemon juice
  • 1 cup of light brown sugar
  • 3/4 cup of ancient oats
  • 3/4 cup of all purpose flour
  •  1/2 cup cold unsalted butter, cut into small cubes
  •  pinch of kosher salt

Preparation time: 15 min.
Cooking time: 45 min.
Portions: 6
Preparation time: 1 hr

Instructions:

Preheat the oven to 180 ° C (350 ° F)

Grease the 8x8 pan with butter. Set aside.

In a mixing bowl, add the chopped apples, granulated sugar, 3/4 tsp cinnamon and lemon juice. Stir to combine, then transfer to a prepared baking dish.

In another mixing bowl, add the ingredients for the filling (brown sugar, oats, flour, 1 tsp cinnamon, salt and diced cold butter). Use a cookie cutter to cut the butter into the oat mixture, using a slight downward twist, until the mixture looks like pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut the butter into the mixture.

Spread the filling on the apples in a baking dish and tap gently to even out. Cook 40 to 50 minutes, until golden and bubbling.
Serve hot and voila!

from your garden to your plate 

CARROT CAKE 

potato

Ingredients:

Cake:

  • 560 ml (2 1/4 cups) of unbleached, all purpose flour
  • 7.5 ml (1 1/2 tsp) of magic baking powder
  •  2.5 ml (1/2 tsp) of baking soda
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 2.5 ml (1/2 tsp) of ground nutmeg
  • 1 ml (1/4 tsp) of salt
  • 4 eggs, separate
  •  430 ml (1 3/4 cups) of brown sugar
  •  180 ml (3/4 cup) canola oil
  • 125 ml (1/2 cup) of orange juice
  • 1 litre (4 cups) of carrots, peeled and grated
  • 250 ml (1 cup) of walnuts, coarsely chopped
  • 125 ml (1/2 cup) of raisins

Frosting:

  • 1 pack of 250g of cream cheese, softened
  • 30 ml (2 tbsp) of unsalted butter, softened
  • 750 ml (3 cups) of icing sugar

Preparation time: 40min.
Cooking time: 1h10 min.
Portions: 12

Instructions:

Cake:
Put the grill at the center of the oven. Preheat the oven to 180 °C (350 ° F). Line the bottom of two 8-inch (20 cm) pans with parchment paper. Do not butter the pan or parchment paper.
In a large bowl, mix the flour, magic baking powder, baking soda, all the spices and salt. Set mixture aside.
In another bowl, whisk the egg whites with an electric mixer until they are frothy. Gradually add 250 ml (1 cup) of brown sugar and whisk until the meringue forms firm peaks. Set aside.
In another bowl, combine the egg yolks, oil, orange juice and the rest of the brown sugar (3/4 cup / 180 ml) with a whisk. Gently fold in the dry ingredients. Using a spatula, fold in the meringue, gently folding, then the carrots, nuts and raisins.
Divide the dough into the molds. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cakes comes out clean. Leave to cool in the molds on a wire rack. Pass the blade of a knife all around the cakes then unmold.
Frosting:
In a bowl, cream the cheese and the butter with an electric mixer. At low speed, gradually stir in icing sugar until the icing is smooth and creamy.
Spread the frosting over the cakes and place them on a serving platter.

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