Mushroom Lentil Potato Stew

PREP TIME 5minutes  COOK TIME 8hours



12   baby bella mushrooms, sliced           6   golden russet potatoes, cubed

4  cups  vegetable broth                         1   yellow onion, chopped

1 clove garlic, minced (or more to taste)   1/2  tsp  dried thyme

1   bay leaf                                          1/2  cup  green lentils

  sea salt to taste


Add all the ingredients to a slow cooker and cook on low for about 6-8 hours. If you want to cook this in half the time, cook on high for around 3-4 hours, or until potatoes are soft.

Store soup in an airtight container. It will keep in the fridge for about a week. You can also freeze for up to 6 months. Enjoy!

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
  3. Lay rutabaga spears onto a baking sheet, leaving space between for even crisping.




Mediterranean Salad Dressing

3 TB olive oil

1 TB vinegar (white/rice)

1 TB maple syrup (adjust to taste)

1 TB lemon juice

1/4 hot mustard powder

salt and pepper to taste

Blend ingredients. Serve immediately.

Gerry Stephenson 

Yummy Chip Dip


1 cup sour cream

1 package cream cheese softened

1/2 cup garlic greens minced

1/2 cup lovage minced

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon black pepper


in a large bowl mix cream cheese & sour cream thoroughly. then add garlic greens, lovage & spices mix well & chill 1/2 hour before serving

Spicy Curry Salad Dressing


2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons mayonnaise

1 teaspoon cayenne pepper

1teaspoon black pepper

1 teaspoon curry

1 dash turmeric


Put all ingredients in a container with a tight fitting lid. Put on lid & shake thoroughly , cool & serve. For a lighter alternative add 1/2 cup water then shake. Recipes by A L

Rhubarb jellies


1 1/4 cups  coarsely chopped fresh rhubarb, about 170 g       1 tbsp  water        1 tsp lemon juice        1 cup granulated sugar       1/2 85-mL pkg liquid pectin        2 tbsp granulated sugar for garnish

•     Grease a 8×4-in. loaf pan with oil.
•     Combine rhubarb with water and lemon juice in a small non-stick heavy bottom pot and set over medium-high. Boil until rhubarb is very soft, 4 to 5 min. Transfer to a food processor. Puree, scraping down sides if needed, until smooth. Return to pot fitted with a candy thermometer. Stir in 1 cup sugar. Boil, without stirring, until temperature reaches 210F on thermometer, 2 to 3 min. Stir in liquid pectin. Boil, stirring constantly, for 2 more min.
•     Pour hot mixture into prepared loaf pan. Smooth top. Let stand until pâte de fruit is cool and firm, about 1 hour.
•     Flip candy onto a cutting board and cut into diamond shapes. Sprinkle with remaining 2 tbsp sugar and toss until coated.


Massaged Mustard Greens Salad

A few minutes of judicious massaging will transform bitter mustard greens into a mellow, well-balanced salad spiked with hints of lemon, garlic and Parmesan.

Makes: 6 servings, about 2 cups each    Total Time: 30 minutes


Low calorie | Low carbohydrate | High fiber |Low cholesterol | Low sodium | High potassium | High calcium | Healthy weight |Diabetes appropriate | Gluten free |


  • 2 bunches mustard greens
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 large cloves garlic or fresh garlic greens, minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
  • 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt


Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired. Please refer to the website for nutritional information.



Here's a quick and easy recipe for kohlrabi/carrot/apple slaw:

2-3 kohlrabi, peeled and cut into matchstick size pieces

1 large apple cut into matchsticks

1 or 2 medium carrots grated

salt and pepper


1 tbsp dijon mustard

1 tbsp honey

2 tbsp apple cider vinegar

4 tbsp olive oil

-mix dressing ingredients in small bowl until combined.

-mix kohlrabi, carrot and apple in medium bowl and pour dressing over top, toss to evenly coat. Add salt and pepper to taste and toss again. 

-if preferred, fresh chives or diced spring onions can also be added.

 -laura g

CSA Week 5

Thai-style Brassica stir-fry

Thai style Brassica stir-fry. Ginger, spring onion and garlic have a natural affinity with green vegetables of any sort, but the saltiness of the fish sauces with which Thai and Vietnamese cooks season their food do much for cabbage leaves. I often serve these with roast duck, which appreciates such seasoning, or as side order for a mushroom stir-fry hot with chillies and soy.

Ingredients Serves 2

4 handfuls of mustard greens, gai lan or small cabbage leaves

2 large cloves garlic

a thumb sized knob of ginger

6 spring onions

2 tablespoons oil

a tablespoon fish sauce (nam pla)


Put a saucepan of deep water on to boil. Salt it lightly. Wash the leaves thoroughly. Peel the garlic and the ginger. Finely chop the garlic, shred the ginger into matchstick-like strips. Trim the spring onions and cut each into two or three.

Warm the oil in a shallow pan or wok. Toss the garlic, ginger and spring onions till deep gold, verging on being lightly browned and fragrant. Drop the cabbage leaves, whole or shredded as you wish, into the boiling water. Leave for only a minute or so before draining. Pour the fish sauce in with the garlic and ginger– it will spit and sizzle – then, toss with the hot cabbage leave and eat.

 Found at

Simple Swiss Chard 


2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste

Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve. 


Spring Turnip Frittata


  • 8 ounces broccoli or mustard greens
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 1/2 cups shredded peeled turnips (about 2 medium; see Tip)
  • 1/2 cup chopped onion
  • 8 large eggs
  • 2 large egg whites
  • 1/4 cup milk
  • 1/2 cup shredded fontina or Cheddar cheese


  1. Preheat oven to 425°F.
  2. Lightly steam broccoli, (3min) or mustard greens (1min) Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside.
  3. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan. Be sure it is then well greased.
  4. Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli or mustard greens
  5. Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.


Grilled English Peas Recipe


  • Fresh English or shell peas, in their pods
  • Olive oil
  • Kosher salt
  • Balsamic vinegar (optional)
  • A few fresh mint leaves, thinly sliced (optional)


1 Prepare your grill for high, direct heat.

2 Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt.

3 Place peas on hot grill, arranged in a way so that they don't fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside.

4 Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want.

Eat like edamame. Plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.

Collard Green Wraps

For this recipe, you won’t be cooking them down much. Instead, you’ll be using them as a vessel, or like we say: “Mother Nature’s tortillas” — because these hearty leaves really hold all kinds of ingredients well.

Now, like most dark leafy greens, these can taste bitter, so the tricks are:

  1. blanche the leaves to tone them down a bit (and make them more pliable)
  2. use a spread (like hummus, kale pesto, or guac) to add flavor to every bite
  3. sprinkle with sea salt and pepper before you close them up

Grilled Radicchio Salad Recipe

  • Yield: Serves 3-5.


  • 1-2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
  • 1/2 cup olive oil, plus more to coat radicchio
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 3 chopped garlic cloves/garlic scapes
  • 1/2 teaspoon mustard
  • Salt and black pepper
  • Pecorino or parmesan cheese for garnish


1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.

2 Prepare your grill for high, direct heat.

3 Coat quartered radicchio with olive oil and sprinkle with salt.

4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.

5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.

Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

Grilled Patapan/Zucchini

Clean vegetable, if skin is tough, peel the skin in strips, leaving some on.

Slice in long strips, rub with favourite herbs - dill, thyme, paprika, garlic, or and appealing combination.

Heat Grill. This recipe takes about 5 minutes (at the most) to cook.

Brush with olive oil, place on grill. Salt and pepper, each side. (optional, drizzle with balsamic).

Squash is cooked when there are good grill marks and the flesh has some colour change.


Cinque Terre Pesto Sauce


3 handfuls of fresh basil leaves

3 cloves of garlic, peeled

1 tsp salt

2 spoonful’s freshly grated Parmesan cheese•

1 handful of pine-nuts

3-4 spoonfuls olive oil

Wash and dry basil on a tea towel. Place basil and garlic in a food processor. Add salt, Parmesan cheese, pine-nut and olive oil. Continue blending until you have a sauce. You need very little of this flavourful sauce to season your fresh pasta.                                       Note: this recipe works well without the cheese for those who are lactose intolerant.                                                                      This recipe was adapted from a tea towel we bought in Italy.

Purple Russian Kale with Garlic & Onion

This can be served as a side dish or as a main course.


1 healthy bunch Purple Russian kale, washed and loosely chopped

2 TB extra virgin olive oil

4 chopped garlic scapes (or two cloves)

1 small chopped onion or scallion

salt and pepper to taste


Brassica Salad Dressing De-vein leaves Salt lightly Massage leaves (yes!) Chop to bite-size Dress with good oil and vinegar (3 oil to 1.5 vinegar) Yum!


Greek Swiss Chard Pie

Time 1 hour 30 minutes Yield: Serves 6


  • 2 to 2 ½ pounds Swiss chard, stemmed and washed thoroughly

  • tablespoons extra virgin olive oil 1 large onion, chopped 2 large garlic cloves, minced or pressed 1/4 cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano 3 large eggs, beaten 4 ounces feta cheese, crumbled

    Freshly ground pepper

  • 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing
  • Preparation   Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
  1. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
  2. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
  3. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
  4. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.



Country Style Borscht

Art and the Kitchen


5c red beets cubed

1/2 green cabbage shredded

1 1/2c carrots

3c cubed potatoes

1 1/2c onions

1 tbsp olive oil

1 tbsp butter

6 tbsps tomato paste

8 c chicken stock

2 bay leaves

1 tbsp sugar

2 tbsps white vinegar

2 grams fresh dill

1/2 tsp ground pepper

1/2 tsp kosher salt

118 ml sour cream

Total Time 75 mins Servings 8



  • 1 large eggplant

  • 1⁄4 cup tahini, plus more as needed

    3 garlic cloves, minced

  • 1⁄4 cup fresh lemon juice, plus more as needed

    1 pinch ground cumin

  •  salt, to taste

    1 tablespoon extra virgin olive oil

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1⁄4 cup brine-cured black olives, such as kalamataPrepare a medium-hot fire in a charcoal grill.
  • Preheat an oven to 375°F.
  • Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
  • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
  • Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
  • Remove from the oven, let cool slightly, and peel off and discard the skin.
  • Place the eggplant flesh in a bowl.
  • Using a fork, mash the eggplant to a paste.
  • Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
  • Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  • Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle the olive oil over the top and sprinkle with the parsley.
  • Place the olives around the sides.
  • Serve at room temperature.


Baked Delicata Squash with Lime Butter


  • 2 delicata squash, halved and seeded

  • 3 tablespoons butter, softened

  • 1 tablespoon fresh lime juice

  • 1 teaspoon chili powder, or to taste

  • 1/2 teaspoon lime zest (optional)

  • salt and ground black pepper to taste

    Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.

    Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.

    Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.


From Scratch Pumpkin Pie

Total Time: 3 hr 50 min Prep:35 min Inactive:1 hr Cook:2 hr 15 min Yield:8 servings Level:


  • 1 medium sugar pumpkin (about 3 pounds)
  • oil, for oiling pumpkin
  • Easy Pie Crust:
  • 2 cups all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
  • Filling:
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs


For the pumpkin: Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses,  oil, cinnamon, ginger, salt and eggs and combine thoroughly.

Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Recipe courtesy of Nancy Fuller

Roasted Fall Vegetables


  • acorn squash
  • carrot
  • parsnip or turnip or rutabaga
  • beets
  • 8 shallotshallots or small onion
  • 3 sprigs rosemary, or thyme or savory or combination
  • 2 tbsp oil
  • salt
  • pepper


Cut vegetables into bite-size pieces

Halve shallots/onions; add to bowl. Add herbs, oil, salt and pepper; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spread on large rimmed baking sheet. Roast in 400°F (200°C) oven until tender and browned, about 1 hour.

adapted from Canadian Living

    Baked Spaghetti Squash Lasagna Style

    Servings Per Recipe: 6
    1 spaghetti squash, halved lengthwise and seeded

    • 1 onion, chopped

    • 2 tablespoons minced garlic

    • 2 (14 ounce) cans stewed tomatoes

    • 1 tablespoon dried basil

    • 1 cube vegetable bouillon

    • black pepper to taste

    • 1 (15 ounce) can black olives, chopped

    • 1 cup shredded mozzarella cheese

    • 1 cup shredded Parmesan cheese

    • Add all ingredients to list

      Directions   Prep 30 m Cook 1 h 15 m Ready In 1 h 45 m

    1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
    2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
    3. Over medium heat, sauté the onion and garlic in 1 TB oil until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
    4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
    5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes. Use them as appetizers.