Recipes

We would like to share with you some of our favourite recipes that we use to create delicious mains, brunch items, sauces, sides and desserts.

Each few weeks our Chef, James Waters, will give you insight to his creative process as well as some tricks of the trade.

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Guest Chef Dan Clapson (Contributing writer for @FoodNetworkCA & @AvenueMagazine) of @dansgoodside, @StartFrmScratch & food blog http://www.dansgoodside.com shares one of his original recipes for the holidays.

Check out his website for more great food ideas.

 

Dec.1/11

Butternut Squash Breakfast Hash with Poached Eggs

Here’s what you’ll need…

6 strips bacon

1 small red onion (diced)

1 TBSP butter

1 TBSP brown sugar

2 cups butternut squash (peeled, 1/2″ cubed)

1 cup celery root (peeled, 1/2″ cubed)

1 TSP chili powder

1 TSP yellow curry powder

1 TSP cumin

1/2 TSP cayenne pepper

1/4 cup maple syrup

8 eggs (soft poached and waiting to be eaten)

salt and pepper

Not exactly the healthiest thing you could eat for breakfast, but everyone loves some bacon grease on the weekends, right? It looks kind of sexy too…just saying. Continuing on my quest of not just using squash for soups, I decided to try and cook it up in a breakfast hash. Maple and squash is a pretty traditional flavour pairing, so I tried to spice it up a bit with, well, some other spices. Definitely hits the spot on a weekend morning when you’re feeling a tad tired from last night’s escapades.

Start by cooking the strips of bacon in a large pan on medium-high heat until they’re nice and crispy. Remove from pan and place on some paper towel to absorb any excess grease. Once the bacon has cooled slightly, chop into small pieces and set aside. Next, add the red onion, butter and brown sugar to the pan and let cook for 10 minutes, stirring occasionally.

In the meantime, place the next six ingredients in a medium-sized bowl and toss to combine. Add the squash mixture to the onions, stir to combine and let it continue to cook for another 10 minutes. Finally, return the chopped bacon to the pan and stir in the maple syrup. a healthy dose of black ground pepper, some salt, then you’re good to go!

For serving, place a generous scoop of hash on a plate, top with a couple poached eggs and a final drizzle of maple syrup.

As for poaching the eggs, don’t be afraid. It’s easier than it seems. There are approximately 12000 YouTube videos on how to do it successfully. You can do it, I believe in you. If you want to skip the poaching, fried eggs on top are just as tasty, but make sure to keep that yolk runny!

Serves 4

Total cook time…25 min

 

 

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Nov.24/11

With it being American Thanksgiving today we thought we would share our recipe for a delicious holiday staple…

Vegan Herbed Cranberry Stuffing

Ingredients

1 loaf Artisan Bread (we recommend Urban Baker’s Apple Flax Rosemary Sourdough)

1 Onion

1/2 cup Celery

1/2 cup Carrot

3/4 cup Cranberries

1/2 cup Toasted Cashew

1/2 cup mixed herbs (Rosemary, Thyme & Sage)

1/4 cup Olive Oil

1 cup Vegetable Stock

Fresh Parsley

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Directions

  • Roughly chop celery, onion and carrot.
  • Dry toast the cashews in a heavy skillet over moderate heat. Set aside cashews.
  • Lightly sauté the vegetables in the olive oil until soft (approximately 5 min).
  • Transfer vegetables to a large bowl and add chopped herbs, cranberries and cubed bread. Season with salt and pepper.
  • Stir in heated stock.
  • Place all ingredients in a greased 9 x 13 baking dish covered with foil in a pre-heated oven at 350 F for 30 minutes.
  • Remove foil and bake for an additional 10 minutes until the top is golden and crispy.
  • Sprinkle the top with the toasted cashews and chopped parsley.
  • Serve and enjoy.

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