Our Client's Recipe's

Borani Kado (Afgani)

1 medium squash (peeled and cut into small pieces)
1 medium onion
1-2 tbsp butter or oil
1 tbsp tomato paste
1 tsp tumeric
1-2 red chilli peppers
1 tbsp grated ginger
1/3 c. sugar
salt and pepper

Accompanying sauce

1/2 c. plain yoghurt
1 clove garlic
2 tbsp fresh mint
pinch of salt

Make a sauce of plain yoghurt crushed garlic, fresh mint and salt. Let sit covered in refrigerator.

Cook butter and pureed onions until onions start to brown. Add squash, tomato paste and the rest of the ingredients. Allow to simmer. Add a small amount of water if squash mixture starts to dry out.

Before serving add a few spoonfuls of yoghurt mixture on top of each serving.

Serve with rice.

Valerie Knowles's Salad dressing

I use this recipe with all kinds of green salads, including one that features small cooked beets, slices of tasty goat cheese and sugared pecans..

Salad Dressing

1 cup sunflower oil
1/3 cup freshly-squeezed lemon juice and balsamic vinegar (most of the
1/3 cup comprises lemon juice)
1 tablespoon pure maple syrup
1/2 tablespoon salt

Mix, serve and enjoy.

Jennifer Heagle's Blue Potato Herb Gnocchi

2 lbs blue potatoes
1 ¼-1 ½ cups flour
3 large egg yolks
½ to 1 tablespoon sea salt
3 tbs chopped fresh herbs (tarragon, thyme, chives, oregano – or whatever you have that’s fresh)

Bake potatoes in 350 degree oven until cooked (can steam or boil but let them dry well before proceeding to the next step). Scoop out the flesh and press through a ricer. Place potatoes on the counter with ½ cup of flour and make a well in the center and add egg yolks, then ½ cup flour and salt. Mix ingredients with a dough scraper quickly. Add more flour as necessary until dough forms and is barely sticky on the outside. Pull off a section of dough and role on lightly floured surface into a snake about ½ inch thick. Cut into ½ inch pieces and form into a ball and roll over the back of a fork or gnocchi paddle.

Cook in boiling water until gnocchi rises to the surface and then remove with a skimmer. They can be cooled in ice water and then sautéed before serving (in butter or olive oil until) or frozen on a parchment lined cookie sheet and stored in a freezer bag. I have also frozen them before cooking in the boiling water.

I served mine with a dice of fresh heirloom tomatoes (peeled, and drained of juice) heated through and I garnished with a touch raw ewe milk feta from Back Forty Artisan Cheese (www.icelandicsheep.ca). YUMMMMM….

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