Bison Meatballs with Blueberry Compote
2017-07-14 14:00:11
Serves 4
Bison is truly a North American meat. It is lean and its dense nutritional profile fits a healthier, more natural diet. Berries are packed with nutrients and incredibly versatile to top savory or sweet dishes. Serve meatballs with our blueberry compote to showcase local ingredients of the prairie provinces.
Ingredients
- 1 slice bread, crumbed
- 1/4 cup milk
- 1/4 cup onion, chopped
- 2 pounds of ground bison
- 2 cloves garlic, minced
- 1 apple, cubed with skin on
- 1/4 cup parsley, chopped
- Salt and pepper
- 1 Tbsp Sharples Ranch Smoky BBQ Rub (available at Silk Road Spice Merchant)
- Grapeseed oil
For Compote
- 1 cup fresh blueberries
- 4 Tbsp honey
- 1/4 cup balsamic vinegar (We used Wild Blueberry Balsamic Vinegar from Soffritto)
- fresh mint (optional)
- 1/2 tsp vanilla
For Meatballs
- Soak bread in milk for 5 minutes.
- Mix in remaining ingredients. Overmixing will cause meat to toughen. Roll meat into 2 inch meatballs.
- Heat cast iron pan to medium-high heat. Add a small amount of oil to coat the bottom of pan. Once pan is hot, place meatballs and turn meatballs to brown on all sides. Then cover to allow meatballs to finish cooking.
For Compote
- Combine the honey and balsamic in a small pot and simmer over medium heat for 15-20 minutes until thickened slightly.
- Add the blueberries and gently mix to coat the berries with the balsamic reduction. Serve warm.
Notes
- Use a scoop to form meatballs into same size for consistent cooking time.
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Sage Bison Burgers
2017-06-26 16:51:15
Yields 4
Bison is a very lean meat and an excellent source of protein and iron. It is a great way to add variety to the kinds of proteins you choose and of course, celebrate Canada's 150th birthday with a local food.
Ingredients
- 1lb ground bison
- 2 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 12 tablespoons choice of fat (we used bacon fat)
Instructions
- Mix your burger ingredients together in a bowl.
- Make burger patties and place burgers in a skillet under medium heat with your choice of fat or grill on the BBQ. We cooked 5-6 strips of bacon to top of burgers in the skillet first then used the bacon fat to cook the burgers.
- Cook on both sides for about 5-8 minutes or until cooked to preference.
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Rhubarb Lemonade
2017-06-15 10:23:26
In the mood for lemonade or new twist for a summer cocktail? This rhubarb syrup recipe can be used for both - best enjoyed in the sunshine, but would taste pretty good on a rainy day too!
Cook Time
10 min
Total Time
25 min
Ingredients
- 8 cups rhubarb, cut
- 3 cups water
- 3 cups sugar
- 3 Tbsp grated lemon rind
- 1 1/2 cups lemon juice
Instructions
- Bring rhubarb, water, sugar and lemon zest to a boil. Reduce heat and cook for approximately 10 minutes or until rhubarb breaks apart. This will take longer if you are doubling the recipe.
- Remove from heat and stir in the lemon juice. Strain using cheesecloth or fine sieve. Discard pulp and let syrup cool.
Notes
- Serve one part syrup to 3 parts water or soda water.
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Radish and Mango Salad
2017-06-20 11:04:39
Serves 6
Mango and Radish salad brings a fun addition to your summer meals. A beautiful combination of sweetness from mango tames the more bitter radish. This recipe was prepared by elementary school students participating in our Edible Education program. The students had grown radishes and a variety of greens in their classroom that were harvested for a salad base. Enjoy the tropical nuance of this salad with your own greens!
Ingredients
- Lettuce, spinach or red giant mustard leaves
- 1 mango
- 1 bunch radishes (8-10)
- ½ English cucumber
- 1 Tbsp. finely grated lime zest
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- pinch of salt
Instructions
- Wash lettuce or spinach and tear into bite-size pieces.
- Wash and peel mango. Cut into wedges.
- Wash radishes and cucumber and slice thinly.
- Arrange lettuce or spinach, mango, cucumber and radishes on a platter.
- Whisk together lime zest and juice, olive oil and honey. Season with salt.
- Drizzle dressing over salad. Enjoy immediately.
Notes
- Pour the dressing on the salad just before serving. This will keep the salad crisper. Oil softens lettuce, spinach and other greens very quickly.
Adapted from Martha Stewart
Adapted from Martha Stewart
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Rhubarb BBQ Sauce
2017-06-15 08:32:40
Yields 3
Rhubarb’s tart taste gives this savory barbeque sauce a delicious tangy flavour. It’s not just for desserts!
Rhubarb is packed with nutrients most notably dietary fiber, protein, and vitamin K which supports healthy bone growth and brain health.
Ingredients
- 1 pound rhubarb, fresh or frozen (about 4 cups)
- 1 Tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic
- ¼ cup ketchup
- 2 Tbsp water (more water to thin sauce to desired consistency)
- 2 tsp smoked paprika
- ¼ cup brown sugar
- 1 Tbsp molasses
- 1 Tbsp cider vinegar
- 1 Tbsp Worcestershire Sauce
- 1 tsp Dijon mustard
- 1 tsp hot sauce (optional)
- ¼ tsp freshly ground pepper
- Salt to taste
Instructions
- Prepare a boiling water bath and jars to sterilize. Place the lids in a small saucepan, cover them with water and simmer over very low heat.
- In a large, nonreactive skillet add olive oil and heat on medium heat. Add the chopped onion and cook, stirring occasionally until the onion begins to turn golden but not browned. About 10-15 minutes.
- Add the garlic and cook, stirring constantly for 1 minute.
- Add the rhubarb, ketchup, water, molasses, brown sugar, smoked paprika, cider vinegar, Worcestershire sauce, Dijon mustard and hot sauce (if using) and ground black pepper.
- Bring mixture to a boil. Reduce the heat to medium and cook, stirring often until the rhubarb is tender and starts to fall apart. It should take about 10 – 15 minutes.
- Transfer the food to a blender and puree until smooth. Add more water if necessary to thin sauce to desired consistency. Add salt to taste.
- Ladle the sauce into hot jars. Leave ½ inch headspace. Remove any air bubbles from inside the jar. Wipe the rims, apply the lids and rings and process in a boiling water bath for 25 minutes (adjusted for Calgary altitude).
Notes
- Tip: Use sauce to baste pork, poultry, beef and even tofu before or during cooking.
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One Pan Baked Salmon and Asparagus
2017-05-31 19:04:00
Serves 4
Lemon, garlic and parsley are infused in One Pan Lemon Garlic Baked Salmon & Asparagus ready in only 10 minutes!
Cook Time
10 min
Ingredients
- 4 - 6 (6 oz or 170 g) salmon fillets, skin removed
- 2 tablespoons minced garlic
- 2 tablespoons fresh chopped parsley
- ⅓ cup freshly squeezed lemon juice
- Olive oil cooking spray
- 1 teaspoon Kosher salt (or sea salt flakes)
- ½ teaspoon cracked black pepper
- 4 bunches asparagus (24 spears), woody ends removed
- 1 lemon, sliced to garnish
- ⅓ cup beans/peas or any other greens
Instructions
- Preheat oven broiler (or grill) to high heat. Line a baking sheet with aluminium foil. Arrange oven shelf to the second top shelf (about 8-inches from the heat element).
- Place the salmon on a large baking tray. Rub each fillet evenly with the garlic and parsley to evenly coat; pour over the lemon juice. Spray with a light coating of olive oil spray and season with salt and pepper. Arrange the asparagus and greens around the salmon in a single layer, and place the lemon slices over the top.
- Broil (or grill) for 8-10 minutes, or until salmon is cooked through to your liking.
- Serve with the asparagus and beans/peas
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Summertime Ratatouille
2017-05-24 19:53:52
Serves 4
Ratatouille is a rustic vegetable mélange out southern France, great for summer with fresh seasonal vegetables. Hearty and filling, made mostly of vegetables makes it lower in calories and each bite is packed with flavour.
Prep Time
15 min
Cook Time
45 min
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 eggplant, cut into 1/2 inch cubes
- salt to taste
- 1 cup grated Parmesan cheese
- 2 zucchini, sliced
- 1 large onion, sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper, sliced
- 2 large tomatoes, chopped
Instructions
- Preheat oven to 350 degrees F. Coat bottom and sides of a casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 30 minutes.
Notes
- This recipe was prepared in our Plant to Plate class. Learning how to grow veggies and prepare tasty dishes with the freshest of ingredients is part of how Poppy Innovations is changing the way we eat!
https://www.poppyinnovations.ca/
Very Berry Salsa and Cinnamon Snackin' Chips
2017-05-06 16:41:06
The freshness of this salsa comes from the assortment of berries and the fresh mint. Your tastebuds will be tingling with the bright flavours. Substitute fruit with based on seasonal availability. Serve the berry salsa with these homemade chips made right on the stovetop.
Prep Time
15 min
For Salsa
- 1 cup strawberries
- 1 cup blueberries
- 1 cup black berries
- 1/3 cup chopped fresh mint
- 1 tbsp honey
- Juice and zest of 1 lime
- Juice and zest of 1 orange
- Salt as needed
For Cinnamon Snackin' Chips
- 1 tsp cinnamon
- ¼ cup sugar
- 1 package of soft wheat tortillas
- ¼ cup butter, melted
For Salsa
- Mix together all ingredients and serve with cinnamon tortilla chips.
For Cinnamon Snackin' Chips
- Heat a medium frying pan over medium heat.
- Once warm, lightly mist frying pan with vegetable oil spray or butter.
- Take one tortilla and place in frying pan. Allow one side to brown (like you would a grilled cheese).
- While the tortilla is browning, in a bowl, mix together the cinnamon and sugar.
- Using a pair of tongs or a fork, flip over the tortilla shell.
- Brush the melted butter over the top of the browned tortilla. Then lightly dust/sprinkle with cinnamon sugar.
- Once other side is browned, remove from heat. To serve, cut into 8 wedges. Serve with a salsa or dip.
Notes
- Homemade snackin' chips are great for a savoury treat too. Replace the cinnamon sugar with spices of choice. Try garlic, cumin and paprika.
https://www.poppyinnovations.ca/
7 Veg Tomato Sauce
2017-04-01 10:47:19
Yields 3
Fool Your Food this April Fools Day! Hide extra veggies into your meals and see who notices. Jam-packed with nutritious veg, this has to be one of the easiest ways to get extra veggie portions into our diet, as well as all sorts of brilliant micronutrients.
Cook Time
1 hr
Ingredients
- 2 small onions
- 2 small leeks
- 2 sticks of celery
- 2 carrots
- 2 small zucchini
- 2 red peppers
- ½ a butternut squash (600g)
- 2 cloves of garlic
- olive oil
- 2 teaspoons dried oregano
- 4 x 400 g tins of plum tomatoes
Instructions
- Peel the onions, wash and trim the leeks, celery, carrots and zucchinis, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly. Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz with immersion or regular blender until smooth, taste, and season to perfection.
Notes
- Divide up this batch recipe and freeze for future meals on anything from pizza to simple pastas. In other recipes using more than one tin of tomatoes, try swapping out one tin for a tin’s worth of this sauce for an extra nutritional boost.
https://www.poppyinnovations.ca/
Cocoa Mock-Tini
2017-02-01 22:32:13
Yields 4
Got a weakness for chocolate? You’re going to love this! With just a few ingredients, a little bit of heat and a fancy glass the Cocoa Mock-Tini is a little drink of heaven
Prep Time
5 min
Cook Time
3 min
Ingredients
- 1/2 cup sugar
- 2 level tablespoons natural cocoa powder
- 1/4 teaspoon ground cinnamon
- 1 cup water
- 2 cups almond milk
- Lemon wedge
Instructions
- Combine sugar and cocoa powder together in a small bowl.
- Set aside two tablespoons of the mixture on a plate.
- In a small saucepan bring the remaining sugar mixture, cinnamon and water to a simmer over medium-high heat, whisking occasionally until sugar is completely dissolved.
- Remove from heat and cool to room temperature.
- Slice into the lemon wedge; run the cut lemon around the edges of four martini glasses and dredge the wet rims through the sugar and cocoa mixture on the plate to coat.
- Pour one cup of almond milk into a cocktail shaker, add the cooled syrup and one cup of ice cubes. Shake vigorously until chilled and strain into two glasses. Repeat for remaining two glasses and garnish as desired.
https://www.poppyinnovations.ca/