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Market Demo Recipes
To help you expand your menu, we are developing a recipe collection based on seasonal produce. We are starting with asparagus, but don't guarantee to end with zucchini.
Enjoy!
Here are some of our favourite recipe sites and food blogs:
posted July 23, 2009
Perfect Basil Pesto Sauce
Green never tasted better
This is a recipe I've been using faithfully (with slight modifications) since I discovered that I liked basil pesto. It comes from Evelyn Raab's The Clueless Vegetarian. Get bunches of this fragrant herb from our farmers and make batches for use on lazy winter evenings. When grocery shopping is the last thing you want to do in subzero temperatures, this is the perfect meal to remind you that summer is on its way.
posted September 19, 2007
Use your beets from top to bottom! Here are two recipes by Madeleine Greey that make cooking and eating beet roots and greens easy-peasy.
BEETS WITH A BITE
Beets with a Bite
When the sweet taste of beets meets the spicy bite of horseradish, it's a match made in heaven. Beets and horseradish are an age-old Jewish combination, especailly at Passover.
Serves 4.
posted August 16, 2007
Cold Rice Paper Rolls
COLD RICE PAPER ROLLS
WITH SWEET RED CHILI SAUCE
by Debbie Diament
When you see how easy it is, you'll want to make these tasty rolls often. Add vegetables and herbs of your choice. You can also add chicken, shrimp or grilled tofu, leftover duck! Use your imagination and experiment with different fillings!
posted August 7, 2007
CRISPY MUSHROOM SALAD
WITH BABY ARUGULA, SHAVED PARMESAN AND AGED BALSAMIC VINEGAR
by Sacha Douglas
Mushroom Salad
The trick to getting your mushrooms crispy lies in the size of pan you use. Using the widest skillet you have will allow the mushrooms enough room to get properly crispy. If using a smaller pan, crisp the mushrooms in two batches. I like to use an assortment of exotic mushrooms from Fun Guy Farms. Serves 4.
posted August7, 2007
CHINESE SALAD
provided by the breast health team of the South Riverdale Community Health Centre
Chinese Salad
Many ingredients used in international cuisines are readily available at farmers markets. Many farmers have been incouraged to grow an assortment of Asian vegetables for the increasingly diverse taste palette of new and old Canadians. Since many regions of the world have similar climates, many more fruits and veggies, besides the European standard, can be grown in Ontario, avoiding the accumulation of food miles. And as always, adding a large quantity of fresh vegetables and fruits (preferably organic) to the diet improves health and overall well-being.
Try variations of this fresh tasting salad by mixing and matching your favourite local ingredients.
posted August 7, 2007
ZUCCHINI CARPACCIO
WITH ALMONDS, SHAVED PARMESAN AND FRESH HERBS
Zucchini Carpaccio
by Sacha Douglas
This dish is the ultimate in simple, elegant summer fare. Make this only when you can get fresh-from-the-field local zucchini to fully appreciate the delicate flavour of this vegetable. Match with a glass of chilled rosé for a delicious and light warm-weather appetizer.
Green Mango Salad
posted June 29, 2007
GREEN MANGO SALAD
by the breast health team of the South Riverdale Community Health Centre
Although mangos are not a fruit that can be grown in Ontario, it is an important staple in the diets of many peoples. While it is important to support local Ontario farmers and use local and seasonal produce, it is also important to respect the culinary needs of many cultures. Although the mangos came from a different source, the greens for this salad were purchased at the market.
Grilled Asparagus Salad
posted June 27, 2007
GRILLED ASPARAGUS SALAD
WITH PINE NUTS, SHEEP’S MILK FETA, AND GRILLED LEMON VINAIGRETTE
by Sacha Douglas
This simple but impressive salad is the perfect way to use local, seasonal asparagus in the springtime. I love the sheep’s milk feta from Best Baa- a local farm specializing in... you guessed it, sheep’s milk. Look for their cheeses at the Withrow Park Farmers’Market and at Leslieville Cheese Market. Serves 6
Ontario Strawberry Fool
posted June 27, 2007
ONTARIO STRAWBERRY FOOL
WITH MASCARPONE CREAM, ORANGE FLOWER WATER AND PISTACHIO
by Sacha Douglas
Serves 8
This is a simple, fresh, not-too-sweet dessert that highlights the season’s best local strawberries. Try this with any seasonal Ontario berry or a mix of different types. Orange flower water is a lovely, fragrant addition to the cream, but no worries if you don’t have any. I like to serve this dessert in vintage juice glasses, but it also looks great in wine glasses, champagne flutes or martini glasses. You can also assemble it several hours in advance and chill it - just make sure that the whipped cream is stable enough.
Our Contributors
Sacha Douglas is a Riverdale resident and chef, and the owner of COUPE SPACE, a unique and innovative event venue and gallery in Leslieville bringing together art, design, and cuisine. The in-house catering menu is seasonal, sustainable and delicious. Join Coupe Space for their signature Tasting Club Events to explore the most unexpected artisanal food and drink with Toronto's top chefs, sommeliers and experts.
Visit www.coupe-mag.com/coupespace.html for more info.
The South Riverdale Community Health Centre is a multi-disciplinary agency committed to serving the community in which it is located. Comprised of primary health care services, health promotion programs for babies to seniors, environmental health experts, and a world-renowned harm reduction program just to name a few, SRCHC tries to provide services to meet the ongoing needs of the South Riverdale community. The centre's values include equitable access, respect, active partners in health, meaningful community involvement, social justice and a holistic approach to achieving good health. For information about how to become a member or other services, please contact: (416) 461-1925, ext. 300, or visit www.actoronto.org/website/referrals.nsf/pages/referrals.0412.
Debbie Diament is a mom, recipe developer and owner of My Place for Dinner through which she offers hands-on cooking classes for groups of 8 to 80 people.
For details on planning your own private group cooking class or corporate team-building classes, please contact debbie@myplacefordinner.com or call 416-465-7112. Classes are held at the gorgeous new Miele showroom at Higway 400 and Bass Pro Mills Drive (Vaughan Mills), or Debbie and her team can come to YOUR home to hold a customized cooking class/event.
For details visit http://www.myplacefordinner.com/.
Madeleine Greey's monthly nutrition column has been appearing in the pages of Today's Parent for three years now. She's a cookbook author, food writer, cooking teacher and mother of two teenagers. Madeleine's first cookbook, Get Fresh! was published in 1999 by Macmillan Canada. She's also co-editor of All Stirred Up! (Random House, 2003). For over eight years, Madeleine wrote weekly food columns for The Toronto Star. Her popular Thai cooking classes were held at Loblaws and LCBO for five years. When she's not writing or cooking, Madeleine finds herself talking about food and nutrition to audiences across Canada.
Visit Madeleine's website at http://madeleinegreey.com/.
All cooking demos are graciously sponsored by The Cook's Place, your source for the latest in quality kitchen equipment. http://www.thecooksplace.com/index.php
Content last modified on September 22, 2011, at 09:21 AM EST