Sunshine Soup

Perfect to warm you up and cheer you up on a grey winter’s day.  This is when we can turn local winter vegetables become the star of the show.  Remember, seasoning with salt as you go will give you a more balanced soup at the end. Fresh ground pepper at the table is nice.  

2 tbsp. coconut oil or canola oil
1 onion
1 large clove of local garlic
1-2" piece ginger
1 tsp. ground turmeric
½ tsp. black pepper
2 carrots peeled & roughly chopped
1 small sweet potato, peeled and chopped
2 cups butternut squash, peeled and chopped
1 can coconut milk (we like Aroy-d)
3 cups water, or as needed 
Salt & Pepper to taste

1. Heat a large soup pot over medium-high heat.   Add coconut oil to melt, and then add onions.  Sweat until soft and translucent.
2. Add garlic and ginger, sweat for a couple mintues before adding spices.  
3. Cook spices for 30 seconds, then add carrots, sweet potato and squash.  
4. Add coconut milk and water, bring to a boil and then turn down to a simmer
5. Simmer until vegetables are very soft, and then blend soup in a blender.  When you think that you are done blending…blend a longer. Finished soup should be silky smooth!
6. Taste for seasoning and serve!

Roasted Tomato Bisque

1 large can whole tomatoes or about 2 lbs plum tomatoes

2 tbsp. butter

3 strips of bacon, diced

1/2 cooking onion, finely diced

½ carrot, finely diced

1 rib celery rib, finely  diced

1 clove garlic, minced

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

1/4 tsp. cayenne pepper

splash of brandy (or white wine)

Kosher salt and freshly ground black pepper

2 ½  cups Stock, or Water, as needed

1/2 cup 35% cream

1. If using fresh tomatoes begin here (if using canned begin at step 5): heat oven to 425 degrees F
2. Core and halve tomatoes (if using fresh)
3. Toss with olive oil, salt and pepper
4. Roast on a baking sheet for 25 minutes or until skins are slightly blackened; cool and slip off skins
5. Meanwhile, heat a soup pot over medium heat. Add butter & fry bacon until browned but not too crispy. 
6. Add onion and sweat for a couple of minutes until soft, but not browned. Follow with celery and carrot
7. Add garlic and cook 30 seconds
8. Add tomatoes (canned or roasted). Allow to cook until reduced and thickened. 
9. Add herbs and spices, followed by wine or brandy. Boil for a few minutes. 
10. Add water, as needed; simmer for 15 minutes
11. Stir occasionally, breaking up tomatoes
12. Finish by stirring in 35% cream and salt and pepper to taste

Possibly the only vinaigrette you'll ever need!  Real punchy and delicious for hearty Fall & Winter salads.  Drizzle it on your favourite salad combination! We served it on a kale, quinoa & carrot salad with roasted salmon.  

2/3 cup cider vinaigrette 
1 inch piece of ginger, peeled and cut into slices 
1 large clove of garlic
2 tbsp. soy sauce 
1 heaping tbsp. white miso 
Juice of 1 lime 
1 tsp. sesame oil 
1/2 tsp. sea salt 
4-5 grinds of black pepper 
1 cup of olive oil 

1. Place all ingredients except oil in a blender.  Blend for 30 seconds until smooth on high speed.  
2. Reduce speed and drizzle in oil.  Taste for seasoning.  Dressing will keep for 5 days refrigerated.  Makes about 2 cups.  

Not too sweet, and really easy to bring together!  Serve plain or with a fresh fruit compote.  

Makes about 6 cups of salad.  Keeps 4-5 days in the fridge (not dressed), so perfect for lunch take-alongs!  Add cooked chicken for extra protein.  

1 large, ripe tomato, diced (remove some of the seeds) 
1-2 green onions, very finely sliced 
1 large clove of fresh, local garlic, finely minced 
Juice of 1 lemon 
2 tbsp. good quality olive oil 
A small handful of fresh basil, torn or roughly chopped

12 Scallops*
Salt, as needed
Oil (neutral), as needed 

*KEY TIP: Purchase a U10 or a 10-20 size FAS (frozen at sea) scallop.  We buy Comeau brand scallops from Nova Scotia at T&J Seafoods in Kitchener. Thaw them in the refrigerator overnight.   

1. Make tomato lemon sauce:  In a bowl mix together tomato, green onion, garlic, lemon juice, olive oil & herbs.  Season with a few good pinches of salt.  Set aside at room temperature, make up to a few hours ahead of time.  
2. Place scallops on a paper-towel lined plate.  Remove the abductor muscle (a small, opaque white piece attached to the scallop. Some may not have one).  Season very well with salt (pepper will burn).  
3. Pan-sear scallops: preheat a frying pan over medium-high heat.  For best results, use a stainless steel or aluminum frying pan, not a non-stick.  Preheating the pan (without any oil in it) is key to getting that crust.  Put your hood fan on!  
4. Once your pan is hot (you'll place your hand over top of the pan, and only be able to hold it there for about 5 seconds), drizzle in a neutral oil, 1-2 tsp.
5. Your pan will smoke so act quickly: quickly PLACE (don't drop) your scallops onto the pan.  Allow to cook for about 90 seconds, undisturbed before turning over for a further 60-90 seconds.  Good quality scallops should be served medium to medium-well (i.e. there should be a thin line of translucency in the center of the scallop). 
6. Serve immediately in a shallow dish with tomato lemon sauce, and some warm baguette to mop up all the juices.  Enjoy!

We speed this up by a few hours by starting with smaller pieces, doing a relatively quick smoke, and then finished with some moisture in the oven.  We've gone from 8-10 hours for 'pullable' pork to 3-4! 

1-8lb boneless pork shoulder 
Salt, as needed
BBQ Spice rub, as needed 
Your favourite BBQ Sauce, as needed

1. Cut your pork shoulder (or ask your fave butcher) to cut it into 4 thick pieces
2. Lightly salt and sprinkle BBQ spice rub all over pork pieces.  This can definitely be done the day before, wrapped back up in butcher paper and refrigerated.  But day of works too! 
3. Set your smoked to 300 degrees. 
4. Smoke pork pieces for 1 hour. 
5. Remove to a roasting pan with a lid.  Add in about 2 cups of water (or beer!), place lid (or tinfoil) on top and continue to cook in a 325 degree F oven for 2 hours, or until pork is pulling apart with a fork.  
6. Assess the liquid: if there is a lot of remaining liquid in pan, remove it.  You can always add it back in.  
7. Pull pork with 2 forks in a bit of the accumulated juice 
8. Drizzle on some bbq sauce and stir in.  
9. Great for make ahead and then reheated (that's why you save any juices).  

Here's how it went:  Jody wanted a buttertart.  Kirstie wanted a coffee-cake type muffin.  Thus,  the Buttertart Muffin was created!  A real treat, this one.  

Fresh Thai Tuna Burger
Warning: this sauce has an addictive personality and would be good on just about anything!  

Thai Curry Mayo:
2 tsp. white sugar 
2 tbsp. (30ml) lime juice (1 large lime) 
2 tbsp. (30ml) fish sauce (Red Boat brand is exceptional) 
1 tsp. red Thai curry paste (Aroy D brand is preferred) 
3/4 cup mayonnaise 

1 lb. (450g). piece fresh tuna, cut into 2 steaks 
Salt, as needed 
Oil, as needed 
2 green onions, thinly sliced 
2 sprigs fresh mint, roughly chopped 
2 sprigs fresh cilantro, roughly chopped 
2-3 radishes, thinly sliced 
1/4 English cucumber, thinly sliced 
4 large pieces leaf lettuce 
4 brioche buns
Butter, as needed 

1. Preheat a medium frying pan over medium-high heat 
2. Season the tuna steaks well with salt and drizzle generously with oil.  Set aside while you make Thai Curry Mayo
3. In a bowl, whisk together sugar and lime juice to dissolve sugar.  Whisk in fish sauce, curry paste and mayo until combined.  Set aside.  
4. Place tuna in now hot pan and sear for one minute per side.  Set on a cutting board to rest for a few minutes while you toast the buns.  
5. Add a little butter to the pan and toast cut side of buns until soft and golden brown. 
6. Slice tuna into 1/2 inch slices and then build your burger!  Top brioche buns with mayo, tuna, green onions, herbs, cucumbers, radishes, lettuce and more Thai curry mayo as needed.  Enjoy!