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Travis KennedyBoiled KaleFor about 4 cups:
8 ounces kale
1-1/2 diced yellow onions (6 ounces)
5 tablespoons extra virgin olive oil
A pinch of dried red pepper flakes (or tequila sunrise)
2 garlic cloves slivered
3 to 4 cups water
Trim the kale of any discoloured or damaged leaves, wash in several baths of cold water and drain. Stack and roll a few leaves at a time, then slice 1/8
inch thick. Place the onions and oil in a 4 quart(whatever that is) saucepan and set over low to medium heat. Cook, stirring once or twice, until the onions are transplucent but still firm about 3 minutes. Add the optional chili and garlic and the kale, and stir as it wilts into a heavy mass, about 5 minutes. Add water to cover by 1/2 inch and bring to a simmer. Salt to taste. Cover and simmer until the kale is tender but not mushy, about 30 minutes; add water if necessary to keep the kale just submerged. Taste for salt. Boiled kale on toast Grill or toast thick slices of crusty, chewy peasant style bread until golden or evenly charred. Rub both sides with raw garlic while still hot. Float the toasts on the surface of the simmering kale, just long enough to soak up some of the "pot liquor," then transfer to wide soup plates. Generously garnish each slice of steamy bread with a few sloppy forkfuls of boiled kale, then finish with a drizzle of extra virgin olive oil, shavings of aged Tuscan pecorino or grated pecorino romano, and freshly cracked black pepper. If you have a slice of leftover prosciutto or smoked prosciutto, (or smoked tofurkey) cut it into ribbons and drop them on the warm kale. Serve with a knife, fork and spoon.
Zuni Cafe recipe
VickyPesto with Garlic Scapes
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon

Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process on high for 15 seconds.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil and lemon juice, and process until reaching the desired consistency.
Add salt to taste and serve immediately.
New York Times
RoseSour cherry amaretto jelly3 ½ pounds tart red cherries, pitted
½ cup water
5 cups granulated sugar
2 cups packed brown sugar
1 tsp butter (not margarine)
1 tablespoon lemon juice
1 6 ounce (2 foil pouches) liquid pectin
½ cup amaretto
Combine pitted cherries and water in large pot. Bring to a boil stirring occasionally, reduce heat. Simmer gently covered for 10 minutes. Remove from heat, mash with potato masher. Let stand for 20 minutes.

Place a fine mesh sieve over a large bowl. Ladle cooked cherries into the sieve and drain juice through the cheesecloth. Once done, strain one more time. Cover the juice to let sediment settle 12 hours or overnight.

Strain one more time. Combine 3 ½ cups of juice, granulated sugar, brown sugar, butter, and lemon juice. Bring to boiling over medium heat, stirring constantly.

Increase heat to medium high bring mixture to a full rolling boil, stirring constantly. Stir in pectin, return to a full rolling boil. Boil hard for 1 minute. Remove from heat and stir in amaretto. Skim off foam with metal spoon.

Ladle jelly into hot half pint jars. Wipe jar rims and adjust lids.

Process jars in hot water bath for 5 minutes. Remove from canner and cool.

Make 8 half pint jars
Better Homes & gardens preserves magazine
RoseTart cherry coffee preserves½ cup unsweetened cherry juice
½ cup whole Italian-roast coffee beans
6 ¼ cups sugar
1 tsp butter 5 cups fresh or thawed, frozen pitted tart red cherries, quartered
1 6 ounce package (2 foil pouches) liquid fruit pectin
Bring cherry juice to boiling. Add coffee beans. Remove from heat. Cover and let stand for 30 minutes. Strain mixture through fine sieve reserving juice. Discard coffee beans.

In a 6 – 8 quart pot combine the reserved cherry juice, the sugar, butter, and cherries. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Quickly skim off foam with a metal spoon.

Ladle hot preserves into hot sterilized jar (250 ml), leaving a ¼ inch headspace. Wipe jar rims, adjust lids and screw bands.

Process jars in boiling water bath for 10 minutes. Remove jars from canner and cool. Makes 6 half pints.
Better Homes & gardens preserves magazine
RoseCarrot Cake Jam2 cups finely shredded carrots
1 15 ounce can crushed pineapple
1 cup finely chopped pear
2 tablespoons lemon juice
1 teaspoon ground cinnamon
¼ tsp ground nutmeg
1 package of powdered pectin
4 cups sugar
2 cups packed brown sugar
¼ cup flaked coconut
1 tsp vanilla
Combine carrots, pineapple, pear, lemon juice, cinnamon and nutmeg. Bring to boiling stirring constantly. Reduce heat. Simmer covered for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin, stir until pectin is dissolved.

Bring carrot mixture to boiling, add granulated and brown sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with metal spoon. Stir in coconut and vanilla.

Ladle hot preserves into hot sterilized half pint jars, leaving a ¼ inch headspace. Wipe jar rims, adjust lids and screw bands.

Process jars in a boiling water bath for 10 minutes. Remove jars from canner and cool. Makes 7 half pints.
Put It up - preserves cookbook
Kevin VCarrot Top Pesto6 - 7 ounces fresh carrot top leaves (ommit long stems)
1/2 - 3/4 cup olive oil
3/4 cup almonds (or whatever nut or seed you want to use)
4 large garlic cloves
3 tablespoons of Nutritional Yeast
1/2 teaspoon salt (add to taste if you need more)
1/4 teaspoon black pepper (add to taste if you need more)
Before you begin, clip all of the leafy parts from the carrot stems. Discard the hard stems. Wash and spin dry the carrot leaves you will be using.

1) Add almonds, nutritional yeast, salt, pepper and garlic to a food processor and grind the mix until well chopped. About 1 minute.

2) While the food processor is still running add 1/4 cup of oil to the mix and let it blend in.

3) Now add about half of the carrot top leaves to the running mixer. When the mix starts to get too thick, keep the food processor running and slowly start adding more oil. Add oil until the mix starts to move again and gains a pasty consistency.

4) Once the paste is smooth and has enough oil, keep the mixer running, and slowly add the remaining carrot top leaves.

5) Once all is mixed well, have a taste. Add more salt, pepper or oil for how you like your pesto.

This recipe will make about 2-3 cups and freezes well. Serve with fresh bread, crackers, or mix into a pasta.

SuzyHorseradish Beet Relish3/4 Cup finely grated peel horseradish root
1/2 cup cider vinegar
1/3 cup finely grated peeled beet (cooked or raw)
2 tbsp granulated sugar
1/4 tsp salt
Stir together grated horseradish, vinegar, beet, sugar and salt.
Seal in airtight container. Refridgerate for upto one month.

Makes approx 1 cup.

Courtesy of "Canadian Living: The Complete Preserving Book" by the Canadian Living Test Kitchen
SuzyMediterranean Hemp Seed Tabbouleh2 big bunches of parsley (curly leaf is best)
1/4 cup fresh mint
1/2 hemp seeds
1 large tomato seeded and diced
1/4 cup lemon juice
1/4 cup dried cranberries
2 tbsp chopped yellow onion
1 tsp seal salt
1. Place parsley and mint in a food processor and pulse several times until well chopped
2. transfer to a mixing bowl and add the rest of the ingredients and toss.

This tabbouleh will keep for 1-2 days in the refrigerator
Adapted from of "Going Raw" by Judita Wignall
Joss Green tomato pie the online instructions. I recommend using more flour to prevent the filling being too runny. I used 1cup but this was a bit too thick, 2/3cup would probably be ideal. I also cut the sugar down to 1cup.
This actually does taste like apple pie :)
ThereseGarlic Scape Pesto3 garlic scapes chopped
juice of 1/2 lemon
1/4 cup extra virgin olive oil
handful of basil
salt & pepper to taste
1 cup grated parmesan cheese (optional)
Process all ingredients in blender until required consistency, adding more oil if necessary.


Spinach can be substituted for basil and chopped pine nuts or walnuts may be added for extra texture and flavour.

Multiply ingredients for extra quantity, fill containers and store in freezer for further use.
Great on toast, pizza, add to salad dressings, stir-fry etc.

Thérèse variety of ingredientsAdapt for vegetarian or non vegetarian Great ideas for stuffed zucchini on this site . Large zucchini can be used with good results
PatBaked beet bunsBeet leaves
Your favourite bun recipe
Wash beet leaves thoroughly and dry.
Butter your hands and massage on to beet leaves.
Take a small amount of bun dough,shape into log and roll beet leaf around dough. Do the same with balance of beet leaves.
Cover and let rise until double in size.

Bake at 350. For 20 minutes or until golden brown
Brush with melted butter. Pop into mouth and enjoy. Yummy!

Note: use soft beet leaves, brittle ones will crack and you will not be able to roll them.

RoseTart Cherry Pie Filling10 lbs frozen tart red cherries, thawed in the refrigerator for 24 hours
3.5 cups granulated sugar
1 cup ClearJel
1/2 tsp ground cinnamon
1/4 cup lemon juice

ClearJel can be purchase at Barb's kitchen in Edmonton 9755 51 Ave or it is available on Amazon Cornstarch is not a suitable substitute
In colander placed over a large bowl, drain thawed cherries, stirring occasionally, until you have collected 8 cups (2L) of juice, about 2 hours. Set liquid and cherries aside.

Prepare canner, jars and lids

In a large stainless steel saucepan, whisk together 4 cups (1L) cherry liquid, sugar, ClearJel and cinnamon. Bring to a boil over medium high heat, stirring constantly, and boil until thickened and mixture begins to boil and mixture begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Add reserved cherries all at once. Return to a boil over medium high heat, stirring constantly and gently. Remove from heat.

Ladle hot pie filling into hot jars, leaving 1 inch (2.5 cm headspace) . Remove air bubbles and adjust headspace, if necessary by adding more hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both pint (500 ml) and quart (1L) for 35 minutes. Remove canner lid. Wait 5 minutes and then remove jars, cool, and store.
Bernarding - Complete book of Home Preserving
RoseGrandma's Dill Pickles8 lbs pickling cucumbers trimmed
2 tbsp pickling spice
3/4 cup pickling salt
6 cups white vinegar
1/4 cup white sugar
7 tsp mustard seeds
fresh dill head (or 7 tbsp dill seeds)
7 cloves of garlic
Wash cucumbers and poke with a fork 3 - 4 times.

Put some garlic and dill in the bottom of the jar. Pack cucumbers into jars to within a generous 1/2 space of top of jar. Add 1 tsp of mustard seed to the jar, top off with more garlic and dill.

To make brine combine 8 cups of water, vinegar, 3/4 cup pickling salt, sugar and pickling spice tied in a spice bag. Bring to a boil over medium high heat stirring to dissolve salt and sugar. Reduce heat, cover and boil gently for 15 minutes, until spices have infused the liquid.

Ladle hot pickling liquid into jar to cover cucumbers, leaving 1/2 inch headspace. Wipe rim, center lid on jar and screw band down until resistance is met, then fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool and store.

Makes 7 pint (500 ml) jars
Bernarding - Complete book of Home Preserving
VickyGreek Swiss Chard PieI used this recipe from New York Times. Used regular pie crust instead of phyllo. This uses a lot of chard. I ended up doubling the amount I had originally picked.

2 to 2 ½ pounds Swiss chard, stemmed and washed thoroughly
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced or pressed
¼ 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

Or regular double-pie-crust recipe.

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.

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.
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.

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.

Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

(I baked at 425 for first 15 minutes, then 375 for 30 minutes.)
RoseButtermilk Cheddar Cornbread1 cup flour
1 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shredded cheddar
1/4 cup finely chopped green onion - optional
2 eggs
1 cup buttermilk
1/4 cup butter melted
Combine first 6 ingredients (flour through salt) in a bowl. Stir in cheese and onion. Whisk together eggs, buttermilk and melted butter until well blended. Pour egg mixture into dry ingredients and stir just until combined. Spoon batter into a greased 8 inch square baking pan. Bake @ 400F for 25-30 minutes or until a cake tester inserted in centre comes out clean. Serve warmATCO Blue Flame Kitchen
RoseBasil Oil with Lemon and Black Peppercorns1 cup canola or extra virgin olive oil
6 leaves fresh basil
2 strips lemon rind, about 1/2 x 3 inches
8 black peppercorns

Place oil, basil, lemon rind and peppercorns in a clean 2 cup glass measuring cup. Set on a pie plate. Bake in a 300F oven for 90 minutes or until basil is blackened and crisp. Remove to a rack to cool for 30 minutes.

Line a small strainer with a coffee filter or several layers of cheesecloth. Strain oil into a clean glass jar, cover and store in the refrigerator at all times. Use within a month

Makes about 1 cup.
The Complete Book of Small-Batch Preserving
RoseCucumber Jelly3 - 4 big cukes, shredded and ground up with the peel on. Strain through cheese cloth or sieve. Don't push too much, or the juice will be cloudy.
2.5 cups of strained cucumber juice (from the step above)
7 cups of sugar
1 cup white vinegar
2 pouches of liquid pectin
Mix cucumber juice, sugar and vinegar in a big pot. Stir, and bring to a boil for 2 minutes. Then remove from heat and stir in the pectin. Continue to boil for another minute and remove from heat again. Stir and skim off any foam for 4 - 5 minutes. The jelly will be a light green. If you want more colour add 2 - 3 drops of green food colouring. Bottle in jelly jars. Process in a boiling water bath for 10 minutes and then let sit in canner for 5 minutes then remove to cool. Internet
RoseBasil Banna Pepper Jelley1/2 cup thinly sliced seeded mild banana peppers
1/4 cup thinly sliced partially seeded red or green chili peppers
1/4 cup finely chopped red onion
3 - 4 fresh basil leaves, cut into thin ribbons
1/4 tsp dried basil
3/4 white vinegar
3 cups white sugar
1 pouch liquid pectin (3oz)
ln a large stainless steel saucepan combine banana peppers, chili peppers, red onion, fresh and dried basil and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute . Remove from heat and skim off foam
Pour hot jelly into jars and seal Process in hot water bath for 10 minutes. Remove jars and cool.
Bernardin - Complete Book of Home Preserving
RoseTomatillo Marmalade10 cups tomatillos, husks removed, washed and chopped
1/2 cup bottled lemon juice
3 cups mild flavoured honey

1 orange seeded and finely chopped (including rind)
1 1/2 lemons, seeded and finely chopped (including rind)

2 limes, mostly peeled (but leave a little peel for flavour) seeded and finely chopped
1 1/2 lemons, seeded and finely chopped

optional: 1/3 cup finely chopped (peeled) fresh ginger
Bring ingredients to a boil in a stainless steel pan. Reduce heat and simmer briskly, stirring often, until thickened sufficiently (about three hours). Ladle into hot clean jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Remove and coolRoman Life Blog:

3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water
Mix together the dry ingredients.

Mix in water until the water is incorporated.

Cover with plastic and let sit 12-18 hours.

Follow video instruction for folding.

Cover loosely with plastic and rest for 15 minutes.

Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.

Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.

Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.

Let cool completely on rack.

Consume bread, be happy.
Geordan PattersonKale Chips1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste
Preheat an oven to 300 degrees F (150 degrees C).
Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.'

Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Jeannie PoolePesto2 cups fresh basil leaves, thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup walnuts
1 cup best-quality olive oil
1 cup freshly grated Parmesan cheese
¼ cup freshly grated Romano cheese
Salt and freshly ground pepper, to taste
Combine the basil, garlic and walnuts in the bowl of a food processor-or halve the recipe and use and blender- and chop.
Leave the motor running and add the olive oil in a slow, steady stream.
Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.
2 cups, enough to sauce 2 pounds of pasta

This pesto is equally at home on pasta, fluffed into hot rice, or stirred into homemade mayonnaise as a sauce for cold fish or crudités.
“The Silver Palate” cookbook
ChristineSpicy Pickled Green Beans 4lb green beans
5 c. water
5 c. white vinegar
4 Tablespoons mustard seeds
4 Tablespoons dill seeds or 8-12 stalks of fresh dill
4 Tablespoons pickling salt
8 cloves garlic, peeled
8 small hot chili peppers or 4 tsp dried chili flakes
Trim the stem ends from the beans and cut to jar length if necessary. When standing upright the beans should be about 1 inch below the rim of the jar.

Prepare the preserving jars

Combine the water and vinegar in your preserving pot and bring to a boil. Reduce the heat to keep the liquid at a simmer.

Working with one jar at a time, place 1 Tablespoon each mustard seeds, dill and salt, 2 cloves garlic, 2 hot peppers into jar. Pack the beans tightly into the jar (easier if you lay jar on side and start filling then stand up as it gets full.) It is important to pack the beans tightly so they do not float.

Carefully pour the hot vinegar solution over the beans to within 1/2" of rim. Release air bubbles. Add additional liquid if needed leaving 1/4" headspace. Seal according to manufacturer's directions. Repeat with remaining jars. Process in boiling water bath for 10 minutes.
pg 130 Well Preserved, Mary Anne Dragan. yield: 4 1L jars
ChristineBeets with horseradish sauce1 to 2 medium beets (about 0.5 lb)
2.5 mL red wine vinegar
2.5 mL sherry wine vinegar
15 mL extra-virgin olive oil
8 mL vegetable oil
15 mL heavy cream
8 mL prepared horseradish (or to taste)
Salt and white pepper to taste
1. Roast beets covered in oven at 350F until tender. Remove, cool and peel. Cut into ¾ “ dice.
2. In small bowl wisk together vinegars ans salt. Gradually wisk in oils until well blended. Season. Add cream and horseradish. Adjust seasoning.
3. Pour dressing over beets and toss to coat evenly. Cover and refrigerate. Serve at room temp.
Robuchon, Joel and Wells, Patricia (1991). William Morroa and Company, Inc. New York, NY. “Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon.” Pg 57. Yeild: 2 to 3 servings
ElviraVeggie Burgers

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped parsley
3 tablespoons flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced
1/8-1/4 teaspoon cayenne pepper
Butter or oil for greasing the baking sheet.

If you like veggie burgers, you will love this recipe. Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy cheddar cheese and lots of toasty nuts and seeds. If you dislike frying, you will appreciate this recipe, which calls for baking the patties in the oven. (For a vegan version, omit the cheese and replace egg with homemade flaxseed egg substitute).

1. Preheat the oven to 350F. Lightly grease a baking

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic. Add cayenne and mix until thoroughly combined.

5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to flip them.

Makes 12 patties.
ChristineChocolate Beet Cake4 eggs
1.5 cips cooked beets
1 cup oil
1 teaspoon vanilla
1.5 teaspoons baking soda
1.75 cups flour
1.5 cups sugar
1.5 teaspoons salt
6 tablespoons cocoa
In a blender or food processor puree together eggs, beets, oil, vanilla. Mix together dry ingredients in a large bowl. Combine dry and wet gently – do not over mix. Pour into a 9”x13” cake pan or 2 round pans. Bake at 350F or 180C for 35 minutes or until toothpick comes out clean. Nice with a lightly minted icing.
ChristineSmoked Salmon, Poached Egg and Beet salad200g hot-smoked salmon, shredded
1 small beet
1 Tablespoon balsamic vinegar
1 egg
1 Tablespoon white wine vinegar
200 g small tomatoes, oven dried
Parmesan cheese
3 Tablespoons olive oil
1 teaspoon mustard
juice of half a lemon
1 teaspoon runny honey
Roast beet (or use leftover roasted beet), let cool slightly and slice, sprinkle with salt and balsamic vinegar.
Bring 1 L water to boil. Add salt and white wine vinegar, reduce to a simmer and poach egg 4-5 minutes.
While egg is cooking whisk together oil, mustard, lemon juice and honey and a pinch of oregano.
Layer lettuce, beets, salmon, tomatoes, egg, Parmesan shavings and then drizzle with vinaigrette.

I would suggest oven drying a large batch of tomatoes, they store well in the freezer. Likewise some beets.

To oven dry tomatoes: slice tomatoes in half, place on paper lined baking sheet, sprinkle with salt and oil (optional), put in oven at lowest temperature until wrinkled and dry. Time depends on size of tomatoes but at least 1 hour.
The Kitchen of Sepamaa Talu Part 2, Anni Arro
ChristineRoast Beet and Feta Pie1 pie crust

Roast Beets:
3-4 small beets
3 onions
4 Tablespoons olive oil
1 teaspoon oregano
1 Tablespoon balsamic vinegar
sea salt

200g feta coarsely chopped
2 eggs
250mL whipping cream
Clean and cut beets into segments. Halve onions and place with beets on baking sheet. Sprinkle with oil, salt and oregano. Bake at 200C for 30-40 minutes. Remove from oven and sprinkle with balsamic vinegar then let sit 10 minutes.

Blind bake pie shell at 200C for 10 minutes until starts to turn golden brown. Cover base with beets. Whisk together topping ingredients. Pour over beets and bake for 30 minutes more. Let pie cool and set a bit before serving with a nice green salad.
The kitchen of Sepamaa Talu. Part 2. by Anni Arro.
Marshalll MithrushFresh Pack Pickle RecipeFor one jar:

1/2 clove garlic
1 dill head
1/4 teaspoon pickling spices (optional)
1 Raspberry / Oak / Horseradish Leaf for crunchiness
5-10 pickling cukes

Adjust proportions accordingly depending what volume you want to make:
1 cup salt: 1 cup vinegar: 18 cups of water
Boil the brine for 3 - 4 minutes
Quarter the cucumbers

Put all the ingredients in the jar with the cukes
Pour the boiled brine over the cucumbers and put the lid on.
Let sit for a few days, to stop the fermentation, put in the fridge.
Marshall Apple Pudding Top Cake2 cups apple (chopped) Topping
1 cup sugar ¼ cup brown sugar
1 egg ¼ cup white sugar
1tsp vanilla 2 tbsp flour
1 cup flour 1 cup water
1 tsp baking soda ¼ cup butter
1.5 tsp. ground cinnamon 1tsp vanilla
¾ chop walnuts ½ cup walnuts, raisins or even chopped apple
¾ raisins
Preheat oven to 350 F. Grease and flour 8” square pan.

In large bowl mix apples and sugar together. Let stand until sugar is dissolved about 8 minutes.

Stir egg and vanilla into apple mixture. Sift together flour, bake soda and cinnamon, and stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan.

Bake in oven for 30 – 40 minutes, or until toothpick inserted into the center comes out clean.

Make topping – In sauce pan combine the brown sugar, white sugar and flour. Stir in water. Cook over medium heat, stirring until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts. Pour over cake while cake is still hot.

NOTES: The above amounts produce a really decadent version or the cake. In an effort to reduce our sugar and fat consumption, I usually reduce the sugar by half in the cake part of the recipe. I also have done the recipe with 3 – 4 cups of chopped apples. I also only do half of the topping. And all those little adjustments still produce a damn good cake!!!
morrisLovage pesto2 large cloves of garlic.
3 cups of lovage leaves, sans stems, loosley packed.
3/4 cup of full-flavoured olive oil.
1/2 cup of walnuts.
1/2 tsp of sea salt.
In a food processor, add garlic, lovage leaves and half the olive oil. Coarsely chop. Add sea salt, the rest of the oil, and the walnuts. Process until nuts are coarsely ground.
Use as you would any other pesto, on pasta or in a vinaigrette. It makes a good marinade for fish. At the table it can be used with a roast of lamb as a sauce to dip into.
I freeze it in ice-cube containers, transfer the frozen cubes to a freezer bag and use the single cubes in soups stews, or any of the above suggestions.
The lovage is up in the perennial garden & is best used young.
ElviraArugula Pesto

2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

toss with fresh cooked pasta, over salmon, freeze and add to a soup in the winter time : )
Elvira Grilled Salmon with Walnut-Arugula Pesto1/4 cup walnut halves
2 cups loosely packed fresh arugula (2-1/2 oz.)
1 cup loosely packed fresh basil (about 1/2 oz.)
3 Tbs. freshly grated Parmigiano-Reggiano
1 medium clove garlic
5 Tbs. extra-virgin olive oil; more for the grill pan
Kosher salt
4 6- to 8-oz. skinless salmon fillets
Freshly ground black pepper
In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt.

Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto.
ElviraWilted Arugula Salad with Crisp Potatoes, Feta & Warm Black Olive Vinaigrette1/2 lb. baby arugula, washed and spun dry (12 loosely packed cups)
3 Tbs. red-wine vinegar
1/3 cup pitted Kalamata olives (about 15), finely chopped
1 tsp. Dijon mustard
2 tsp. chopped fresh thyme
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large russet potato (about 3/4 lb.), peeled and cut in 1/2-inch dice
Kosher salt and freshly ground black pepper
3/4 cup finely diced red onion (1 very small)
1/4 lb. feta, crumbled (scant 1 cup)
1/2 lb. small ripe cherry (or grape) tomatoes, halved (1 heaping cup)
Put the arugula in a large bowl. In a food processor, pulse the vinegar, olives, mustard, and 1 teaspoon of the thyme. Processing continuously, slowly pour in 1/2 cup of the olive oil and 3 Tbs. water to make a loose dressing. Transfer to a liquid measuring cup.

Heat the remaining 2 Tbs. oil in a large (preferably 12-inch) nonstick skillet over medium-high heat for 30 seconds. Add the diced potatoes, sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and cook, stirring occasionally, until they begin to brown all over, 5 to 8 minutes. Reduce the heat to medium and cook until the pieces are just tender, another 4 to 5 minutes. Add the onion and cook, stirring, until it’s soft and lightly browned, 3 to 5 minutes. Stir in the remaining 1 teaspoon thyme. Transfer to a bowl or plate.

Reduce the heat to low and pour the olive vinaigrette into the pan. Cook, stirring with a wooden spoon or spatula until the vinaigrette is warmed through, about 1 minute. Return the vinaigrette to a liquid measuring cup and whisk to recombine.

Toss the arugula with about half of the vinaigrette or enough to lightly coat. Portion the arugula among four (or six) plates. Top with the potato and onion mixture and then the feta and tomatoes. Drizzle with some of the remaining vinaigrette (you may not need it all) and serve.
Brenda JorgensenAsparagus Milanese24 asparagus spears
4 chicken or duck eggs
8 T extra virgin olive oil
½ lemon (or to taste)
300g Parmigiano Reggiano
4 T unsalted butter
kosher salt and black pepper
Bring a large pot of salted water to a boil. Blanch the asparagus for approx 1 to 2 minutes or until cooked al dente. Run under cold water to stop cooking and to keep brilliant green colour. Toss the asparagus in a large bowl with the olive oil, lemon and a large pinch of salt. Season to taste with more lemon and salt.

Heat a 12-inch nonstick frying pan over low-medium heat. Add the butter. Once the butter is melted add the eggs, season with a pinch of salt. Cook the eggs until the whites just set up (sunny side up).

Divide the asparagus evenly among 4 plates. Spoon a little of the olive oil and lemon left from the mixing bowl over the asparagus. Place 1 egg on top of each plate of asparagus. Grate the cheese over top of the asparagus and egg. Drizzle with more extra virgin olive oil, crack a little black pepper over.

Serve immediately.

Serves 4.
Daniel Costa, Corso 32, published in the May/June 2012 issue of The Tomato.
Brenda JorgensenWhitewater Granola BarsMakes 16 big bars

1 cup butter
1 ½ cups peanut butter
1 ½ tbsp vanilla
2 cups brown sugar
1 cup corn syrup
6 cups oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
2 cups chocolate chips (or 1 cup raisins and 1 cup chocolate chips)
In a skillet, toast coconut, sunflower seeds and sesame seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add corn syrup and then mix in remaining ingredients. Press into greased 12 x 18 inch cookie sheet. Bake in a 350F oven for approximately 20 minutes or until golden brown. Let cool slightly and cut while still warm.

Substitute toasted almonds and 1 tsp almond extract for the sunflower seeds and vanilla if you want to switch it up a little. Use a big mixing bowl (large enough to hold all of the ingredients)
Recipe posted with permission from Shelley Adams, author of Whitewater Cooks (Whitecap Books)
Val GrantCosta Rica Smoothie*Cucumber
*Coconut water or milk
Option: Lemon or Lime (Peeled)
Put all ingredients in a blender.
Blend on high until everything is smoothie.
Val GrantSweet Spinach Smoothie*Spinach
*Raw honey
*Milk or Yogurt of choice
Put all ingredients into blender. Blend on high speed until smooth.
Note: You can make this thick and eat it like a cold soup or thin it out with more milk and drink it like a smoothie. I top mine with bee pollen.
Val GrantCold Mango Tomato Soup*Mango
*Pinch of a good quality salt.
I prefer the ratio of two mangos to one tomato but everyones taste buds are different so I would suggest starting with one mango and one tomato (with a pinch of salt), blend in blender on high, taste, and add more if needed. Simple and Yummy.
Val GrantYam Breakfast Hash*Yams (2-3) grated
*Bag of fresh or frozen cranberries
*Good quality oil
*Good quality Salt

*Option: Cinnamon and/or brown sugar
Mix grated yams and cranberries together. Toss in a bowl with a little bit of oil and salt. Transfer into glass pan (I prefer 8x13)
Bake at 400 for about 45 minutes. (I like mine crispy, bake until it reaches the texture you like)
I transfer mine into a few small glass tupperware containers for the week. Then in the morning I heat up the single serving and top with a little milk of choice, and ground flax. Nuts or granola would also be wonderful. This is great on a cold morning.
SharynZucchini Pie3 cups grated zucchini
1 large onion chopped
1 tsp. each salt & pepper
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
1 cup Bisquick Mix
4 eggs
3 tbsp. parsley
1/2 cup oil
Mix and pour into 8 X 8 greased pan.
Bake @ 350' for 45 minutes.
Serve hot or cold with mushrooms and green peppers.

I used leeks instead of onions*
ThereseBeet Cake

2 teaspoons lemon juice
1 cup beets, cooked and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
2 cups white sugar
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.

Combine flour, 1 teaspoon salt, baking powder & I soda, white sugar, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes.

Cool and serve plain sprinkle with icing sugar and top with ground nuts.
May also be topped with your favourite frosting.

A combination of vegetable oil and butter may be substituted for all butter.
1/2 cup of unsweetened cocoa can be added to make this a chocolate beet cake.
Sharyn RoseRaw Superfood Squares1/2 cup Hemp Hearts
1/2 cup Chia seeds (dark looks best)
1/2 cup Tahini (sesame Butter)
1/2 cup Almond Butter
1/4 cup Cacao Nibs
1 tbsp. Maca powder
6 tbsp. Cocoa powder
1/4 tsp. salt
1/3 cup honey
2 1/2 tbsp.Extra virgin Coconut Oil
1/4 cup shredded coconut (add more if you like coconut)
1 tsp. Vanilla
1 tsp. Orange or Almond Extract
Combine all ingredients and press into pan.
Sprinkle extra coconut on top and refrigerate until ready to serve.
Recommend using organic ingredients to ensure maximum nutrition.

Also I spray or wipe measuring cups with oil prior to using as it ensures easy pouring and measuring. Enjoy these healthy squares. Maca powder can be found in most health food stores.It is a root found in South America.

Bon Apetit
These squares were brought to the 2014 Harvest Dinner.
JossZucchini Salsa use this online recipe as a loose guide, altering the ingredients (eg +/- peppers/celery/corn/spices) depending on what I have. I also cut the sugar by 50%.