Cooked on Saturday, August 20

Serves 4

Ingredients:

Salad: 

1 head green romaine

4 portions of salmon, skin on or off, pin bones out

Green Goddess Dressing:

1 cup InFarm basil

1 cup InFarm flat parsley

½ cup InFarm mint

1 cup InFarm dill

1 cup InFarm chives

1 clove garlic

1 cup canola or sunflower oil

1 tbsp salt

2 cups raw peeled Agassiz hazelnuts + 2 cups water (soaked overnight in water)

Method for the Green Goddess Dressing:

Drain the hazelnuts, discard the water and replace with 1 cup water.

(If you didn’t want the nuts, you could add 2 ripe avocados or ½ cup of full fat yogurt to make the dressing silky smooth).

In a really good quality blender, add the raw hazelnuts that have been soaked and the 1 cup water.

Puree with the salt for 2 minutes until smooth

Add all the herbs and the oil.

Puree for 2-3 minutes

Method for Cooking Salmon:

Cook the BC Salmon your favourite way.

A summertime BBQ is one of my go-to’s

I also love Cedar planked, pan-seared, oven-baked, or even raw. Basically I love eating Wild BC Salmon any way!

For Pan Seared Salmon:

In a medium sized stainless steel fry pan over medium heat, add 2 tbsp canola oil.

(You want a hot pan, with hot oil, not smoking hot but pretty darn hot.

This will help the fish sear, gently become golden brown and delicious).

Season the Wild BC Salmon with kosher salt

Carefully lay the fish into the pan, sauté for 2 minutes

Flip the fish over in the pan, cook for an additional 1 to finish.

Finishing:

Serve the salmon with the romaine salad, garnish with the Green Goddess, the toasted hazelnuts and juicy fresh peaches or apricots or plums.

Recipe graciously provided by Chef Ned Bell – Naramata Inn

Cooked on Saturday, August 20

Ingredients:

CRUST

• 1/2 cup melted Coconut Oil
• 1 cup Coconut Flour
• 1 cup Almond Flour
• 1 tsp Himalayan Salt
• 1 Egg

FILLING

• 2 medium Avocados (very ripe)
• 12 oz Cream Cheese (softened at room temperature or by heating)
• 4 small Limes
• 2/3 cup @livafoods
• 1 tsp Vanilla Extract

Instructions:

To make the crust, stir together the flour, coconut oil, egg. Press the crust into the pie pan. Bake 375 degrees for 10-15 minute until golden. Set aside.

Saturday Place the avocado (skin removed), softened cream cheese, powdered sweetener, and vanilla extract into a high power blender or a food processor.

Zest the limes using a zester and add the zest to the blender. Squeeze the juice out of all the limes in there as well. Puree the mixture until smooth, scraping down the sides with a spatula.

Pour/spoon the pureed mixture into the crust. Smooth with a spatula or the back of a spoon.

Refrigerate for at least two hours, until the pie is firm. Keep refrigerated.

Cooked on Sunday, August 21

Ingredients:

• Poppy Seed Salad Dressing Home Style (355 ml)
• Blush Wine Vinagrette Dressing Home Style (355 ml)
• Creamy Caesar Salad Dressing (475ml)
• Thousand Island Salad Dressing (475ml)
• 12 Decorative Mason Jars with Lids and Bands (500ml size, wide mouthed)
• Carrots 1 KG
• Cherry Tomatoes (gourmet medley mixed colours or red) 1kg
• Canned Chickpeas 4 cans
• Canned Kidney beans 4 cans
• Organic raw Sunflower seeds 200g
• Feta Cheese 1 kg tub
• Organic Salad greens 1 big box, washed
• 300g Baby spinach 1 big box, washed

Mason Jar Salads are salads prepared in a jar, by putting in the ingredients in layers. The salad dressing is at the bottom and the salad greens are on the top. This way, the greens don’t get soggy and keeps the salad fresh.

Cooked on Sunday, August 21

Ingredients:

• Bow tie pasta
• Leftover veggies (this demo used red pepper, onion, gralic, asparagus, and mushrooms)
• Naturally Simple Shrimp
• Mozzarella cheese
• optional: Crusty Bread

Boil bow tie pasta – 10mins. Drain when cooked, put to the side

In Wok, add oil to heat pan

1 tbsp of unsalted butter

Add diced red peppers, onions, garlic,

Add asparagus sliced

Add mushrooms washed, stems removed & quartered

Dash of Kosher salt

Sautee, add ¼ of dry white wine

Add prawns, cooking until opaque.

Plate pasta & veggies/prawns

Sprinkle mozzarella cheese on top

Crusty bread to soak up sauce.

Cooked on Sunday, August 28th

Ingredients

• 2 cups all-purpose flour
• 1 tbs sugar
• 1 tbs baking powder
• 2 tbs garlic powder
• ½ tsp kosher salt
• ¼ tsp cayenne (optional)
• 1 cup buttermilk
• ½ cup unsalted butter
• 1 ½ cups cheddar cheese

Instructions:

Oven @ 450, line baking sheet with parchment paper

Combine dry flour, sugar, garlic powder, salt, baking powder, cayenne

Glass measuring cup whisk buttermilk & butter

Pour wet into dry & stir until moist fold in cheese

Biscuits – ¼ cup onto sheet & bake 10-12 mins

Waffles – spray waffle iron, drop 1/4 cup of batter & cook 4 mins.

Gravy:

Ingredients

• 5 lbs of breakfast sausage meat uncased
• 1 small yellow onion diced
• 3 tablespoons of All purpose flour
• 5 cups of whipping cream
• Chopped parsley for garnish

1. In a cast iron skillet on medium-high heat, brown the sausage meat, getting a nice sear.  Add onions and continue to cook until translucent.
2. Sprinkle in the flour and stir vigorously until flour is no longer clumpy and a slight beige colour
3. Add whipping cream and stir, lowering temperature to medium-low.
4. Once the sauce is thick to the consistency of a gravy, remove from heat.  Ladle 1/2 cup over cheddar waffles and top with a poached egg and a sprinkle of chopped parsley for garnish.

This nutritious and delicious recipe features locally grown root vegetables in two unique preparations for an interesting texture and attractive plating.  We recommend whipping up a larger batch of the mash or roast veggies to use in easy, healthy dinners all week long.

Serves 4-6

Prep time: 30 minutes

Cooking time: 45 minutes

Total time: 1.25 hours (not including marinating time)

Ingredients

• 2 lbs Sterling Silver Top Sirloin Medallions
• 1lbs each of BCfresh Root Vegetables (Potatoes, rutabaga, squash, beets, parsnip,
• carrots) – rinsed, pealed and chopped coarsely
• 1/2 cup Whipping Cream
• 1/4 lbs Butter
• Salt and Pepper
• 1/4 cup Olive Oil
• 1 oz. InFarm Rosemary
• 1 oz. InFarm Chives
• 2 bay leaves
• 1 tsp nutmeg
• 2 heads Garlic

For marinade

• 1/4 cup Orange juice
• 1/4 cup Lemon juice
• 1/4 cup Lime juice
• 1 Cup Onion, Minced
• 1 Cup Olive Oil
• 3 Heads Minced Garlic
• 2 tsp. Salt
• 1 tsp Black pepper
• 1 oz. InFarm Mint
• 1 oz. InFarm Cilantro
• 1 oz. InFarm Parsley

Marinade Directions

1. Add the garlic, salt, and peppercorns to a mortar and pestle, food processor or blender. Combine into a paste and add the orange juice, lime juice, lemon juice, onion, and herbs.  Let sit at room temperature for 30 minutes or longer.
2. Whisk or blend olive oil into the garlic/citrus mixture until well mixed.
3. Cut beef into 1” cubes and marinate in citrus, herb, garlic mix for 30 mins at room temp or up to 24 hours covered in the fridge.

Vegetable Directions

1. Preheat oven to 400F.
2. Add potatoes and parsnips to 3-4L of boiling water, add a pinch of salt to the water and boil for 30-40 mins until tender.
3. Combine other root veggies in mixing bowl w/ salt, pepper, rosemary and chives. Add 1 tbsp of olive oil and toss to coat. Transfer to parchment-lined baking sheet.
4. Roast mixture until vegetables start to brown but still have some firmness (al dente) – test with the tip of a paring knife. Remove.
5. Melt butter and cream in a small pot or microwaveable bowl, add salt, pepper, bay leaf and nutmeg.
6. While veggies are cooking, skewer marinated beef on 6-8” wooden or metal skewers.
7. Grill beef skewers on high on a bbq or cast-iron grill pan for about 2 minutes per side for medium rare.
8. Drain potato/parsnips, add butter/cream mixture and mash well – can also be pureed with hand blender. Transfer to piping bag at time of plating.
9. Pipe mashed potato/parsnip on the plate as desired, add roasted veggies and top with beef skewers.

TIPS: Preheat the bbq when the veggies have about 20 minutes cook time remaining.  Start cooking the about 10 minutes before the veggies are done to ensure the skewers are finished about the same time.  The veggies can sit for a short while as the mash and roasted mixture will retain their heat

NOTES: You can choose almost any root vegetable or squash to add to the potatoes, be sure to chop them in similar sized pieces for even cooking and smooth mashing.

Cooked on Sunday, August 28th.

Ingredients:

Mac and Cheese

• 2 cups pasta
• ½ cup butter (unsalted)
• ½ cup flour
• 2 cups whipping cream
• 4 cups shredded cheese (parmesan and cheddar)
• ½ tsp salt
• ½ black pepper
• 1 tsp Dijon mustard

Butter Chicken

• 2 chicken breasts (boneless and skinless)
• 1 onion diced
• 4 cloves garlic
• 2 tablespoons Pataks Butter Chicken cooking Sauce
• ¼ cup whipping cream
• ½ cup diced tomatoes
• 1 tsp ketchup
• Salt and pepper to taste

Instructions: 

For the Mac and Cheese:

• Boil pasta until Al dente- about 10 minutes
• before draining pasta, keep one cup of pasta water to add to the sauce
• heat up butter in a saucepan
• add flour and stir until smooth
• add whipping cream and bring to a boil
• lower the temperature to low and start adding cheese 1 cup at a time
• stir until smooth
• add Dijon mustard

Butter Chicken:

• heat 2tbsps vegetable oil in a pan
• add garlic and onions
• once soft add fresh tomatoes, ketchup and Pataks sauce
• simmer a few minutes on medium heat and then add chicken and whipping cream
• simmer for about 10 minutes
• add to Mac and Cheese

Can be broiled in the oven after adding extra cheese or just add extra cheese in the pot and enjoy!

Cooked on Thursday, September 1

Ingredients:

2 chicken breasts from a cooked rotisserie chicken

3 Roma Tomatoes

500g Cherry Tomatoes

250g Fresh Asparagus

2 Shallots

½ red onion

¼ package of InFarm chives

6 InFarm Basil leaves

Red Wine Vinaigrette (you’ll have leftovers)

1 tbsp honey

1 tbsp Dijon mustard

1/3 cup red wine vinegar

1 tsp kosher salt

1 cup extra virgin olive oil

Instructions: 

Prep the vegetables and chicken

1. Remove the breasts and slice into ¼” slices on a bit of an angle
2. Remove the core and quarter the roma tomatoes
3. Halve all the cherry tomatoes
4. Cut the shallots in half, remove the papery skin on the outside and slice thinly lengthwise
5. Do the same for the red onion, halve and remove the skin then slice end to end not across – you’ll get nice julienne that way not rainbows
6. Cut the woody ends off of the asparagus and cut into 1-2” long pieces
7. Finely chop the chives

Make the Vinaigrette

8. Mix the honey, Dijon, vinegar and salt together with a whisk until combined.
9. Using a cloth to hold the bowl steady (or make in a food processor) slowly drizzle the oil in while whisking to emulsify it all together.
10. Once slightly thickened taste to make sure it doesn’t need any more salt

Combine and present the salad

11. Combine the sliced chicken, shallots, onion, asparagus and both tomatoes with ¼ cup of the dressing and toss until everything is combined.
12. Plate up for family style service or on individual plates and garnish with chives and torn basil leaves.

Ingredients:

2 Tbsp (28g) Unsalted Butter

500 g sliced brown cremini mushrooms

1 Shallot

2 cloves of garlic

2 Tbsp All Purpose Flour

1 Tbsp Dijon Mustard

½ Cup White Wine

750 ml 35% Cream

125 ml 2% Milk

2 Thighs and 2 Drumsticks from a rotisserie chicken

1 Cup Green Peas

1 tsp kosher salt (for the sauce)

20 g (1/4 package) chives

2 Cups Bowtie pasta, egg noodles, or elbow macaroni

1 Tbsp Kosher Salt (for the pasta water)

3 Tbsp Shredded Parmesan

Directions:

Prepare the Sauce

1. Melt the unsalted butter, and saute the mushrooms, shallots and garlic until caramelized and slightly golden
2. Mix in the flour and cook on medium heat until flour is toasted
3. Add Dijon mustard and white wine. Let simmer 1-2 minutes until thickened and reduced
4. Add in the Cream and bring back up to a simmer. Add the milk and let simmer on low heat for 5-10 minutes until sauce is thickened.
5. Remove the drumstick and thigh meat from the bones and retain the bones for stock
6. Add in the green peas and bring back up to a simmer.
7. Add ½ the salt and taste the sauce. If you feel it needs more salt add the rest of the salt. (It might not)

Cook the pasta

8. While the sauce is cooking bring a pot of 2-4 L of water to a boil. Add in the Tbsp of salt
9. Once boiling cook the pasta or noodles to the package instructions and drain.

Presenting

10. Toss the cooked noodles into the heated sauce and stir to combine
11. Plate family style on a platter or serve in individual bowls
12. Garnish with some chive and a sprinkling of shredded parmesan and enjoy!

Additional tip: Making Stock with Chicken Bones

Ingredients

Bones and remaining scraps of meat from a rotisserie chicken

2 Onions – 2 Cups Chopped

1 Large Carrot – 1 Cup Chopped

3 Stalks of Celery – 1 Cup Chopped

1 Tbsp Olive Oil

Optional – 1 Parsnip – 1 Cup Chopped

Preparation

1. Heat the Olive oil in a large pot
2. Roughly chop the carrots, onions, and celery (and parsnip if you have it)
3. Saute the vegetables until browned
4. Add in the Chicken bones and cover with cold water (about 3-4 Litres depending on pot size)
5. Bring to a simmer and reduce the heat to low
6. Skim any floating protein.
7. Strain and store either in the freezer for 4-6 months or in the fridge for 4-5 days

Serves 4

Prep Time 35 min

Cook Time 2½ hr

Total Time 3 hr

Difficulty: Advanced

Ingredients:

Short Ribs

4 Sterling Silver Beef Bone-in Short Ribs, about 2 inches (5 cm) thick (2 lb/1 kg)

Salt and fresh ground pepper

Canola or sunflower oil

1 large carrot, diced

1 large onion, diced

6 cloves garlic, smashed

3 sprigs fresh InFarm thyme

1 bottle (750 mL) dry red wine (approx, see Tip)

¼ cup (60 mL) unsalted butter, cut into cubes

Chopped fresh InFarm parsley and/or chervil (optional)

Mussels

2 tbsp (30 mL) canola or sunflower oil

1 shallot, thinly sliced

4 cloves garlic, minced

2 cups (500 mL) dry white wine

20 to 24 fresh mussels, scrubbed and beards removed

½ cup (125 mL) fresh Italian InFarm parsley, leaves coarsely chopped (about 1 bunch)

6 tbsp (90 mL) unsalted butter, cut into cubes

Salt

1. Short Ribs: Pat short ribs dry with paper towel; season all over with salt and pepper to your taste. Place on a plate and refrigerate for 15 to 20 minutes.
2. Heat a thin layer of oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster. Pat beef dry again to remove excess moisture. Brown short ribs, in batches as necessary to avoid crowding the pot, turning until browned on all sides. Transfer to a bowl and set aside.
3. Add carrot, onion, garlic and a pinch of salt to pot. Cook, stirring, for 1 minute. Pour in half of the red wine and bring to a simmer, stirring to scrape up browned bits. Return ribs and any accumulated juices to pot, arranging bone-side down, if possible. Pour in remaining wine, adding enough until liquid just about covers the ribs (see Tip).
4. Cover and cook in preheated 325°F oven for 1½ to 2 hours or until beef is fork-tender. Carefully remove short ribs with a slotted spoon and place on a plate, cover with foil and set aside.
5. Strain braising liquid through a sieve, discarding solids. Return liquid to pot. Skim off fat from surface. Bring to a boil over medium-high heat; boil until reduced and thickened.
6. Reduce heat to low. Gradually add butter, a few cubes at a time and stirring constantly, until melted and incorporated and sauce is glossy. Season to taste with salt and pepper. Cover to keep warm and set aside.

7. Mussels: Heat oil over medium heat in a sauté pan or large deep skillet. Cook shallot and garlic, stirring, for about 3 minutes or until soft. Pour in white wine and bring to a simmer, stirring to scrape up browned bits. Add mussels, cover pan and cook, gently shaking the pan to keep mussels moving while steaming, for about 5 minutes or until shells are open.
8. Transfer mussels to a bowl, discarding any that are not open. Remove half the mussels from the shell and keep the remaining in the shell. Set aside.
9. Return cooking liquid to low heat. Stir in parsley. Gradually add butter, a few cubes at a time and stirring constantly, until butter is melted and incorporated and sauce is thickened. Season to taste with salt. Return mussels to pan; stir until mussels are lightly coated. Remove from heat.
10. Reheat beef glaze over medium heat until steaming. Drizzle beef glaze over short ribs.
11. Spoon white wine-butter sauce onto each serving plate. Place one short rib in middle of the plate. Add mussels (in and out of shell) around beef. Garnish with parsley and/chervil, as desired.

Tips: For a milder flavour, you can decrease the amount of red wine in the short ribs and use 1½ cups (375 mL) EACH dry red wine and no-salt added beef broth.

If you need additional liquid in step 3 to cover the beef, use no-salt-added beef broth or water.

From Chef Thea Van Herwaarden