Hey, all you Greenbelt farmers and producers! I’m Aviva, a 23 year-old food-lover and novice cook living in downtown Toronto, with a passion for heirloom tomatoes and purple carrots. I’m looking for that special someone who can provide me with endless bounties of asparagus and fiddleheads, someone who is not afraid to deliver organic fruits and veggies to my door, and whose Greenbelt-grown potatoes will sweep me off my feet. Got what I’m looking for? Sign up at www.greenbeltfresh.ca and show me what you’re selling!
The Friends of the Greenbelt Foundation is proud to launch our newest jewel, the Greenbeltfresh Online Marketplace! The Marketplace is an amazing resource for local food lovers, chefs, farmers, producers, and all friends of the Greenbelt - consider it a matchmaking service, a place for you to get your fill of Greenbelt-grown goodies and for farmers and producers to showcase their farm-fresh fare.
Tuesday, May 18, marks the official launch of the Online Marketplace, and we couldn’t be more excited! Joining us in launching the site are some of the Greenbelt’s brightest culinary stars – Jeff Crump of the Ancaster Old Mill, Robin Pradham of Rocky Racoon Café, Marco Tucci of Hart Horse, and Lulu Cohen-Farnell, of Real Food for Real Kids, to name a few. And even if you won’t get the chance to taste their treats in person, we managed to snag a few recipes from the chefs themselves. Check out some our chefs’ recipes as well as some recipes from some other incredible chefs from the Greater Golden Horseshoe below!
- Artichokes and Potatoes with a Dill Avgolemono Sauce with Warmed Pastry and Brie (Frank Cutrara, Cutrara’s Kitchen, Stouffvile)
- Seared Dingo Farms Lamb Loin with Meritage Roasted Onions and Goat Cheese (Jason Parsons, Peller Estates Winery, Niagara-on-the-Lake)
- Stuffed Chicken a la Grey-Bruce with Curry Pesto Cream Sauce(Robin Pradham, Rocky Raccoon Café, Owen Sound)
- Roasted Root Vegetables (Jeff Crump, Ancaster Old Mill, Ancaster)
- Ginger Beef with Roasted Carrots, Beets and Rutabaga (Real Food for Real Kids, Toronto)
- Mushroom Barley Risotto (Marco Tucci, Hart House, University of Toronto)
Scroll down for the full recipes…
And check out www.greenbeltfresh.ca for more recipe ideas and to find your favourite Greenbelt-grown foods!
Frank Cutrara, Chef-Owner, Cutrara’s Kitchen, Stouffville
Artichokes and Potatoes with a Dill Avgolemono Sauce with Warmed
Pastry And Brie
1/2 cup all-purpose flour
2 tbsp unsalted butter, cubed
Pinch of salt
1 or 2 tbsp cold water
2 egg yolks
1/4 cup chicken stock
2 tbsp lemon juice
½ tsp salt
2 tbsp unsalted butter, chilled, cubed
1 tbsp finely chopped fresh dill
2 medium artichokes
2 medium Yukon-Gold potatoes, peeled and diced into 1/2-inch cubes
¼ cup extra-virgin olive oil
Salt and freshly ground pepper
6 oz Comfort Cream cheese
For pastry: Place the flour, butter and salt in a bowl and chill in the freezer for 20 minutes. Place the mixture into a food processor and process until the butter resembles peppercorn-sized balls. Add 1 tbsp of the water and pulse for a few seconds, making sure dough does not form a ball. Squeeze a small amount of dough between your fingers. If the dough does not hold together, add a bit more water. Turn dough out onto clean work surface and gather together to form a disc. Wrap in plastic wrap and chill in refrigerator for 30 minutes.
Preheat the oven to 350˚F.
Roll out the pastry to form rectangle, approx. 7 x 11 inches and 2 inches thick. Place the dough onto a parchment paper--lined baking sheet and chill for 15 minutes.
Using a 3-inch pastry cutter, cut out 6 circles. Place on baking sheet and bake for 15-18 minutes or until lightly golden.
Prepare the artichokes: Pull off the dark-green outer leaves of the artichoke until only the pale, tender leaves remain. Cut off the top third of the artichoke and all but 1 inch of the stem. Using a sharp knife, peel away the tough outer layer of the stem. Cut the artichoke in half lengthwise. With a small spoon, scoop out and discard the choke. Cut each half in thirds. Rub artichoke heart with lemon to prevent discoloration. Place artichokes in a steamer basket over simmering water, cover and cook for 20 minutes or until tender. Place in a bowl. Add 2 tbsp olive oil, and a pinch each salt and pepper; toss lightly to coat.
In a steamer basket over simmering water, cook potatoes for 15 minutes or until tender. Place in a bowl and add remaining olive oil, and a pinch each salt and pepper: toss lightly to coat. (Note: If you have a double-decker steamer, steam the artichokes and potatoes at the same time.)
Place the egg yolks in a medium bowl and whisk until pale yellow. Whisk in the chicken stock, lemon juice and salt. Place over a pot of simmering water and whisk constantly for 3 to 4 minutes or until thickened. Add the butter and whisk to melt. Remove from the heat and stir in dill.
Cut a 1 oz wedge of cheese per pastry and place onto each circle. Bake in 350˚F oven for 3 to 4 minutes or until the cheese is melted. Remove from oven and place a disc on each of 6 plates. Spoon some of the potatoes around each pastry and place 2 pieces of artichoke onto each plate. Drizzle with avgolemono sauce.
Makes 6 servings.
Butter, eggs, potatoes, dill: Reesor Farm Market, Stouffville, 905-640-4568, www.reesorfarm.com
Comfort Cream cheese: Upper Canada Cheese Company, Jordan Station, 905-562-9730, www.uppercanadacheese.com
Adapted from the menu of Jason Parsons, Executive Chef, Peller Estates Winery, Niagara-on-the-Lake
Seared Dingo Farms Lamb Loin with Meritage Roasted Onions and Goat Cheese
12 garlic cloves, peeled
6 baby red peppers, halved and seeds removed
6 baby white onions, peeled and halved
1 tbsp olive oil
½ cup lamb or beef stock
1/4 cup Private Reserve 2007 Meritage
Salt and pepper
1 lamb loin (about 1-1/2 lbs)
4 oz Ontario goat cheese (crumbled)
¼ cup mixed sprouts
Cold-pressed Ontario canola or soybean oil
Place garlic, peppers and onions in high-sided ovenproof frying pan and toss with olive oil. Roast in 425˚ F oven for 20-25 minutes or until softened and slightly caramelized. Transfer to stove and pour in stock and wine. Over medium-high heat simmer sauce and vegetables until sauce is reduced by half. Taste and season with salt and pepper. Keep warm.
Sprinkle lamb with salt and pepper. In another ovenproof frying pan, sear lamb, turning to brown all sides. Roast in 425˚ F oven for 15-20 minutes or until meat thermometer reads 125˚ F. Remove to cutting board, cover loosely with foil and allow to rest for 10 minutes. Slice the lamb into thick slices and serve over mashed potatoes with the vegetables and sauce. Garnish plates with crumbled cheese, sprouts and a drizzle of soybean oil.
Lamb: Dingo Farms, Bradford, 905-775-5520
Peppers: St. David’s Hydroponics, Niagara-on-the-Lake, 905-988-5636, www.stdavidshydroponics.com
Wine: Peller Estates Winery, Niagara-on-the-Lake, 905-468-4678, www.peller.com
Sprouts: Sprouts for Life, Kettleby, 905-778-8574, www.sproutsforlife.ca
Robin Pradham, Chef-Owner, Rocky Raccoon Café, Owen Sound
Stuffed Chicken à la Grey-Bruce with Curry Pesto Cream Sauce
1/4 cup fresh cream cheese or goat cheese
40 g pecorino cheese, grated
1 tbsp finely chopped smoked ham
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breasts
4 slices smoked bacon
1/2 tsp cumin
1/2 tsp chopped fresh oregano
1/4 tsp dry mustard powder
1/4 tsp each salt and freshly ground pepper
1 tbsp sunflower oil
1/2 cup packed fresh basil leaves
1/4 cup sundried tomatoes
1 clove garlic, minced
1/2 tsp curry powder
2 tbsp sunflower oil
1/2 cup 35% cream
1/4 cup Rosé wine
In small bowl, stir together labneh, pecorino, ham and pepper until well combined; set aside.
Make a slit in the chicken horizontally and slice until you can open like a book. Spread 1/4 of filling over one side of each breast; fold closed. Wrap a slice of bacon around each breast, using a toothpick to secure to chicken.
In small bowl, mix together cumin, oregano, mustard, salt and pepper. Sprinkle over chicken.
In an ovenproof skillet, heat oil over medium-high heat; brown chicken on both sides. Transfer to 425˚ F oven and bake for 20 minutes or until chicken is no longer pink inside.
To make sauce: In food processor or blender, puree basil, tomatoes, garlic, curry powder, oil and salt until smooth. In small saucepan, heat cream; whisk in pesto and wine until sauce is smooth and hot.
To serve, place chicken on plate and ladle sauce over and around chicken.
Chicken: Fenwood Farms, 774 Sawmill Road, Ancaster, (905) 765-1479, toll free: 1-800-373-7686, www.fenwoodfarm.com.
Cheese: Silani Cheese, Schomberg, (905)939-2561Toll Free: 1-877-855-1987, www.silanicheese.com
Ham and bacon: Beretta Organics, www.berettaorganics.com, (416) 674-5609
Wine: Frogpondfarm Winery, Niagara on the Lake, 905.468.1079, www.frogpondfarm.ca
Jeff Crump, Executive Chef, Ancaster Old Mill, Ancaster
Roasted Root Vegetables
1 lb (about 3) parsnips, trimmed and peeled
1 ½ lbs celery root, peeled
½ lb (about 2) medium carrots, trimmed and peeled
1 lb (about 4) small turnips, peeled
1 lb (about 2) red onions, peeled and cut into wedges
¼ lb (about 6) Jerusalem artichokes, halved
¼ cup canola oil
¼ cup chopped fresh thyme
Salt and freshly ground black pepper
Cut parsnips, celery root, carrots and turnips into ½-inch pieces. Transfer to a large bowl. Add onions and artichokes; toss vegetables to coat with oil.
Spread, in single layer, on a large parchment paper--lined, rimmed baking sheet. Roast in 375˚F oven, turning occasionally, until softened and slightly caramelized, about 30-40 minutes. Sprinkle with thyme, salt and pepper.
Makes 4-6 side-dish servings.
Vegetables: ManoRun Farm, 782 Hwy #52
RR#2 Lynden ON L0R 1T0, (905) 304-8048, www.manorun.com and Plan B Organics, 1377 5th Concession West, Branchton ON N0B 1L0, (905) 659-2572, www. planborganicfarms.ca
Real Food for Real Kids, Toronto
Ginger Beef with Roasted Carrots, Beets and Rutabaga
1 lb top-sirloin grass-fed beef
1 tbsp tapioca starch
1/4 cup sunflower oil or grapeseed oil
3 green onions, chopped
1/2 green pepper, sliced thinly
2 cloves garlic, minced
1/2 cup water
1/4 cup tamari or low-salt soy sauce
2 tbsp organic rice miso (optional)
2 tbsp freshly squeezed lemon juice
1 tbsp maple syrup
2 tsp apple cider vinegar
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1/4 tsp freshly ground black pepper
Thinly slice beef into strips. In bowl, toss beef with tapioca starch.
In wok or large skillet, heat oil over high heat; stir-fry beef until browned, about 2 minutes. Transfer to plate.
Add green onions, green pepper and garlic to wok; stir-fry until pepper is tender-crisp, about 2 minutes.
Return beef and accumulated juices to wok. Stir in water, tamari, miso (if using), lemon juice, maple syrup, vinegar, ginger, red pepper flakes and pepper. Cook until sauce is thickened, about 1 minute. Serve over roasted carrots, beets and rutabaga (recipe follows) on a bed of quinoa.
Roasted Carrots, Beets and Rutabaga
2 medium carrots, trimmed and peeled
2 medium beets, trimmed and peeled
1/2 small rutabaga, peeled
2 tbsp sunflower oil
1/4 tsp chopped fresh rosemary
1/4 tsp chopped fresh thyme
Pinch each salt and freshly ground pepper
Cut carrots, beets and rutabaga into 1/2-inch pieces. Transfer to a roasting pan and toss with sunflower oil, rosemary, thyme, and salt and pepper. Roast in 375˚F oven, stirring occasionally, for 50-60 minutes or until vegetables are tender.
Grass-fed beef: Faul Farms, Sheffield, 519-632-7678,www.faulfarms.com
Rutabagas: Greenfields Organic Farm, 10715 Guelph Line, Campbellville, (905) 854-5458, greenfieldsfarm.ca
Carrots and Beets: Carron Farms, Bradford, 905-775-2432, www.carronfarms.ca
Marco Tucci, Executive Chef, Hart House, University of Toronto
1/4 cup olive oil
1 onion, finely chopped
8 oz mushrooms (mixture of cremini, oyster, shiitake), chopped
1/4 cup white wine
3 cups chicken or vegetable stock
1 cup barley
Salt and freshly ground pepper
1/2 cup grated Parmesan or pecorino cheese
1 tbsp butter
In saucepan, bring stock to boil: keep warm.
In large saucepan, heat oil over medium-high heat; cook onions until translucent, about 5 minutes. Add mushrooms and cook until softened. Add barley and stir to coat. Add wine and cook, stirring, until almost no liquid remains, about 1 minute.
Add 1 cup of stock, and salt and pepper to taste. Cover and simmer, stirring occasionally and adding more stock, approximately 2/3 cup at a time, until barley is creamy and softened and most of the liquid is absorbed, about 35-40 minutes. Stir in the Parmesan and butter. Taste and add more salt and pepper if desired.
Makes 4 servings.
Mushrooms: Everdale Organic Farm, Hillsburgh, 519- 855-4859,www.everdale.org and Fun Guy Farm, Goodwood, 416-963-5520, www.mycosource.com
Wine: Henry of Pelham Winery, St. Catharines, 905.684.8423,www.henryofpelham.com
Barley: Highland Acres, Zephyr, ON, 905-473-5753