Creamy Pumpkin Risotto

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Creamy Pumpkin Risotto

Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Recipe Notes

Serves 6

Chef Jeremy Gillmore, Sobeys Elmwood Drive

Shaved Brussels Sprouts with Whole Grain Mustard Sauce

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Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.
Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.

Cornmeal Crusted Chicken with Ground Cherry Pan Sauce

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Cornmeal Crusted Chicken with Ground Cherry Pan Sauce

Ingredients
  • 2 pounds bone-in chicken thighs skin and excess fat removed
  • 1/2 cup finely ground cornmeal
  • 1/2 tsp Salt
  • 1/2 tsp ground white pepper
  • 2 tbsp olive oil divided
  • 1/4 cup shallot finely chopped
  • 1/4 cup red pepper diced
  • 1 1/2 cups ground cherries/pineapple tomatillos
  • 2/3 cup unsweetened pineapple juice
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced
Instructions
  1. Dredge the chicken in the cornmeal, salt, and pepper to coat lightly. Heat one tablespoon of olive oil in a large, deep saucepan and brown the chicken until golden on both sides.
  2. Add the remaining olive oil, shallot, red pepper, ground cherries, pineapple juice, vinegar, and garlic and increase heat to high until the ingredients begin to boil. Reduce heat to medium, cover, and cook for 10-12 minutes, or until the ground cherries have broken down.
  3. Uncover and increase the heat to high and cook for another ten minutes, or until the sauce has reduced and the chicken is cooked through. Adjust the salt and sprinkle with flat leaf parsley, if desired.
Ingredients
  • 2 pounds bone-in chicken thighs skin and excess fat removed
  • 1/2 cup finely ground cornmeal
  • 1/2 tsp Salt
  • 1/2 tsp ground white pepper
  • 2 tbsp olive oil divided
  • 1/4 cup shallot finely chopped
  • 1/4 cup red pepper diced
  • 1 1/2 cups ground cherries/pineapple tomatillos
  • 2/3 cup unsweetened pineapple juice
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced
Instructions
  1. Dredge the chicken in the cornmeal, salt, and pepper to coat lightly. Heat one tablespoon of olive oil in a large, deep saucepan and brown the chicken until golden on both sides.
  2. Add the remaining olive oil, shallot, red pepper, ground cherries, pineapple juice, vinegar, and garlic and increase heat to high until the ingredients begin to boil. Reduce heat to medium, cover, and cook for 10-12 minutes, or until the ground cherries have broken down.
  3. Uncover and increase the heat to high and cook for another ten minutes, or until the sauce has reduced and the chicken is cooked through. Adjust the salt and sprinkle with flat leaf parsley, if desired.
Recipe Notes

Prep time:  10 mins | Cook time:  25 mins | Total time:  35 mins

Serves: 4-6

Squash Muffins

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Squash Muffins

Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.
Ingredients
  • 1 Butternut Squash peeled and cut into chunks
  • 1 Acorn squash peeled and cut in pieces
  • 3 1/2 cups (875 ml) oat flakes
  • 1 1/2 cup (375ml) whole wheat flour
  • 2 cups (500mL) brown sugar
  • 4 tsp (20mL) Baking Powder
  • 1 1/2 tsp (7 ml) baking soda
  • 1/4 tsp (1 ml) nutmeg
  • 3 Eggs
  • 1/3 cup (80 ml) olive oil
  • 3/4 cup (180 ml) Milk
  • zest of an orange
  • 1 tsp (5 ml) vanilla
  • 1/4 tsp (2 ml) ground ginger
  • 3 cups (750 ml) grated carrots
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a saucepan, cook squash until tender. Drain and purée in a blender. Put aside.
  3. In a bowl, combine oat flakes, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Put aside.
  4. In another bowl, beat the eggs. Add 3 cups (750 ml) mashed squash, oil, milk, orange peel, vanilla and ginger.
  5. Add the carrots and the dry ingredients and mix well.
  6. Pour into oiled muffin pans and bake for about 30 minutes or until toothpick inserted inside comes out clean.
  7. Let cool before removing from pan.

Butternut Squash Soup

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Butternut Squash Soup

Ingredients
  • 2 lb (1 kg) Butternut Squash peeled and cut into cubes
  • 1 tbsp (15mL) olive oil
  • 1 tsp (4mL) Salt
  • 1 large onion
  • 3 tbsp (45mL) butter or olive oil
  • 3-4 cups (750 mL - 1L ) poultry broth
  • 2 tbsp (30 mL) fresh ginger peeled and finely chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef's knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.
Ingredients
  • 2 lb (1 kg) Butternut Squash peeled and cut into cubes
  • 1 tbsp (15mL) olive oil
  • 1 tsp (4mL) Salt
  • 1 large onion
  • 3 tbsp (45mL) butter or olive oil
  • 3-4 cups (750 mL - 1L ) poultry broth
  • 2 tbsp (30 mL) fresh ginger peeled and finely chopped
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Using a chef's knife and a cutting board, cut squash in half lengthwise.
  4. Brush both squash halves with 15 mL (1 tbsp.) olive oil.
  5. Sprinkle with half the salt.
  6. Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
  7. Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
  8. Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
  9. Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
  10. Bring to a boil and simmer on low heat for 10 minutes.
  11. Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
  12. Add a little broth if necessary.
  13. Serve the hot soup in shallow bowl with chosen toppings.

Sweet ‘n savoury Brussels sprouts

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Sweet 'n savoury Brussels sprouts

Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Recipe Notes

Variation: Sprinkle with crumbled feta just before serving.

Oven Roasted Brussel Sprouts

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Oven Roasted Brussel Sprouts

Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.
Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.

Quick and Easy Brussels Sprouts

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Quick and Easy Brussels Sprouts

Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!
Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!

Balsamic Brussel Sprouts

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Balsamic Brussel Sprouts

Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.
Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.