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We received 2 huge bunches of fresh Swiss Chard from our Organic weekly farm delivery, so with one bunch I decided to make up a gratin.  Our temperatures are now dropping to freezing levels, so we will probably  not be seeing any more Swiss Chard until next year.

Most of the chard was green, but there were a few yellow and red chard’s in the bunch – such vibrant color, full of goodness.  We also made a new discovery:  Swiss Emmental Cheese.  Normally I would use Swiss Gruyere cheese when making a gratin, but I was not able to get any….then we saw the Swiss Emmental, and I thought lets give it a try.  While I was grating it, I took a taste.  Hmmmm,  I was not too sure about this cheese.  However, in this gratin it was delicious…it gave a sweetness and a richness to the dish that would otherwise not have been there. A great cheese to use in any gratin which we will definitely be using again.

16 Swiss Chard’s, remove stem, and cut into 1/2 inch sized pieces, cut the chard leaves into thirds then roughly chop

3 Tblsp. Extra Virgin Olive Oil

1 cup roughly chopped crimini mushrooms

1 large shallot, roughly chopped

2 large minced garlic cloves

2 Tblsp. Balsamic vinegar

1/2 cup chicken stock

good pinch of nutmeg

salt and fresh cracked pepper to taste

1/4 cup cream – we use lactose free

1/4 cup gluten free bread crumbs

1 cup Swiss Emmental Cheese – grated

1/4 cup fresh grated Parmesan Cheese

Heat up a large frying pan on low medium heat with the EVOO.  Add in the mushrooms, sauteing until their juices have released.  Add in the shallot and garlic, continue to saute for 5 minutes. Add in the chard stems, sauteing for five minutes.

Add in the balsamic vinegar and seasonings mix well, lid on and cook for another 8 minutes stirring occasionally.

Add in the chopped chard leaves and 1/2 cup of chicken stock.

The leaves will reduce in size, keep the lid on and stir occasionally for another 8 minutes.  Remove the lid, continue to cook until the liquid is reduced by half.

Pour in the cream, stirring well.  Add in the Parmesan cheese, mixing through out and remove from the heat.  Transfer to a baking dish and preheat the oven to 350 degrees.

Cover with the grated Swiss Emmental cheese, and top with the bread crumbs.  Bake until the top is nice and golden – about 40 minutes.

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We had these lovely Cheddar Kale Potato Cakes for lunch one day, however, they would be great as a side dish to any main, as well as a yummy Vegetarian main dish served with roasted squash and a salad.  Easy to make and tasty!


5 Tblsp. mayonnaise

juice of 1/2 a small lemon

1 tsp. Dijon Mustard

1 tsp. dried dill


3 1/2 cups peeled red potatoes, chopped to 1 inch size

5 garlic cloves, peeled

3  1/2 to 4 cups kale, chopped small

1 medium shallot, finely diced

1 cup grated aged cheddar cheese

1/2 cup grated parmesan cheese

1 large egg, whisk well

salt and pepper to taste

Extra Virgin Olive Oil – for frying potato cakes

Mix up the ingredients for the lemon dill sauce in a bowl and refrigerate until needed.

Add the potatoes and garlic cloves to a medium sized pot, cover with cold water, bring to a boil, then turn down to a simmer.  Cook until tender.  At the same time the potatoes are cooking add the chopped kale to a steamer and steam for about 5 minutes, then drain.  Drain the potatoes, add the kale to the pot of potatoes and return to the burner on low to remove any excess moisture.  Mash together, then add in the cheeses, minced shallot, salt and pepper and mash all together.  Remove from the heat and transfer to a large bowl, allow to cool about 5-10 minutes.  Add in the whisked egg, mixing well.

Heat up a cast iron pan on medium heat with a good drizzle of EVOO.  I usually heat up my pan for 5-6 minutes.  Using a big spoon scoop up a good sized portion, and with your hands shape into a patty.  Add to the frying pan.  I did mine in batches – this will make 6 good sized potato cakes.  Cook for 6 minutes each side, until nicely browned.

Plate while hot and serve with the lemon dill sauce.

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This was such a simple delicious salad, I wanted to share…it is definitely a salad I will be making again and again.  As a matter of fact, I just requested more yellow beets in my next weekly organic veggie delivery.  We have never had yellow beets before, and being the some what purest that I am, I was a bit dubious whether or not we would like them.  YES we do.

As with my other roasted beet salad, roasting brings out such incredible flavor and sweetness to the beets.  Add roasted garlic, and you have a winning combination.

10 -12 small yellow beets, about 2-3 inch in size

1 medium sized red onion, cut in half and sliced

1 bulb of garlic

2-3 Tblsp. minced Italian Flat Leaf Parsley

Organic Extra Virgin Olive Oil

juice of 1/2 lemon

salt and pepper to taste

feta cheese

Preheat the oven to 375 degrees.  Wash and trim the ends off the beets, then peel and slice in half.  Place onto a large piece of tin foil.  Add a few drops of water – with wet hands sprinkle on the water.  Wrap up tightly and place onto a baking sheet.  With another piece of tin foil add a large garlic bulb – remove just the outer skin of the bulb.  Drizzle with EVOO and wrap tightly.  Place onto the same baking sheet.

While the beets and garlic are roasting, heat up a frying pan on low medium heat with a good drizzle of EVOO.  Add the red onion, and saute until nicely caramelized about 15 minutes, season with salt and pepper to taste, then set aside.

Roast the garlic for about 45 min. and remove.  Continue to roast the beets – about 1 hr. or until tender, then remove from the oven, open the foil and allow to cool for 10 minutes.  Slice the beets into a medium sized bowl. In a separate bowl squeeze out the garlic from it’s skin and mash with a fork.  Add the juice of 1/2 a lemon mixing well.  Add to the sliced beets, with the minced parsley, and a good drizzle of EVOO seasoning with salt and fresh cracked pepper, mix well.  Taste for seasonings.

Sprinkle on a good handful of crumbled feta cheese and serve along side any main dish.

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I have fallen in love with Tuesdays.  Once our summer Organic Local Farm Market closed for the season in the first week of October, it used to be that that was it for farm fresh organic veggies until next year.  Happily that is not so any longer.  I joined one of our favorite local Weekly [...]

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Wanna bite?  Trust me….yes you do.  Oh.  My. Goodness.  This was a most delicious pizza.  Who would ever have thought that beet pesto could be so delicious?  Then add kale and goat cheese?  This is truly a marriage made in heaven.  This lovely recipe came from THE ROASTED ROOT.  Please check out this blog for [...]

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Tonight we had a different version of Vegetarian Shepherds pie.  Although this did not photo well, it was darn tasty!  When it comes to a dish like this, I found that using a little more seasonings, the better the taste.

While I did not really measure out a whole lot of the ingredients, I will give [...]

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The inspiration for this recipe came from a Magazine called “TASTE MAGAZINE” that our B.C. Liquor Stores put out quarterly, I believe.

You can see a copy of the magazine here.  While the magazine’s focus is on wine and spirit pairings with food, it also showcases the new releases of wines and spirits.  It is a [...]

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We have been getting the most lovely organic leeks and carrots from our local farmer’s market as well as gorgeous fall/winter squashes.  Such a beautiful time of year when the harvest is coming in, the leaves are turning color – one of my favorite seasons.

Leeks seem to be a much underused vegetable – but one [...]

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This year, I have endeavored to buy whole fresh salmon – enough to have 7 or 8 in the freezer.  Usually, I will buy pink salmon – I somehow missed my favorite salmon this year which is CoHo.

(in the picture above, we love to serve salmon with organic garlic scape pesto which I make every [...]

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I have never made a double crusted pie before… ahem-mm, as you can see from the photo below, I am no pie master, plus, I cheated!  Normally I always use the never fail Dream Pastry from Bette Hagman’s book:  Bette Hagman Cooks Fast and Healthy.   However, this time I tried Glutino boxed Perfect Pie [...]