HQ Field Trip Recipes

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  • Flaky Biscuits with Cheddar Cheese and Fresh Garden Chives
  • Chicken Soup with Seasonal Vegetables
  • Creamy Asparagus Risotto
  • Garden Salad with Fresh Micro Greens and Classic Herb Vinaigrette
  • Fruit Filled Muffins with various garnishes

 

Cheddar and Chive Biscuits

Ingredients

  • 4 cups all-purpose flour
  • 1.5 tbsp. baking powder
  • 1.5 tsp. salt
  • 1/2 cup butter, cubed
  • 1.5 cups cheddar, grated
  • 1 bunch chives, chopped
  • 1 cup milk
  • 1/2 cup + 2 tbsp 35% cream

Directions

Combine dry ingredients, chives and grated cheddar in bowl. Cut butter into flour. Add cream and milk until it comes together, forming a sticky dough. Turn out onto a floured surface. Using your hands, press dough into a rectangle 1 ½” in thickness. Cut into strips, then into triangles (must yield 60 small triangles). Bake at 400°F for approximately 8 minutes.


Chicken Stock

Ingredients

  • 2 whole chickens, raw
  • 3 carrots, peeled and chopped
  • 1 head celery, chopped
  • 6 onions, chopped
  • 1/2 bunch parsley
  • 10 peppercorns
  • 2 bay leaves

Directions

Add all ingredients to stock pot, fill with cold water. Put pot over low heat and slowly bring to a simmer. Simmer stock for 2-3 hours (adding water as needed) until chicken is fully cooked or falling apart and stock is flavourful.


Vegetable Stock

Ingredients

  • 5 carrots, peeled and chopped
  • 1 head celery, chopped
  • 6 onions, chopped
  • 1/2 bunch parsley
  • 10 peppercorns
  • 2 bay leaves
  • 5 cloves garlic

Directions

Add all ingredients to stock pot, fill with cold water. Put pot over low heat and slowly bring to a simmer. Simmer stock for 2-3 hours (adding water as needed) until stock is flavourful.


Chicken Vegetable Soup

Ingredients

  • Olive Oil 
  • 2 onions, diced 
  • 6 cloves garlic, minced 
  • 4 carrots, diced 
  • 1/2 head celery, diced 
  • 3 peppers, diced 
  • 5 roma tomatoes, diced 
  • 1 tsp red pepper flakes 
  • 2 tbsp salt 
  • 2 tsp pepper 
  • Meat from two cooked chickens, shredded 
  • 10 litres chicken stock 
  • 1/2 cup each basil, oregano, thyme, finely chopped

Directions

In an large stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil until fragrant. Add the carrots, celery, peppers, tomatoes, red pepper flakes, and salt and pepper. Sauté until fragrant, then add chicken and stock. Bring to a boil and simmer uncovered for 30 minutes or until vegetables are tender. Check for seasoning and add fresh herbs before serving.

 

Creamy Asparagus Risotto

Ingredients

  • 1 cup butter, cubed
  • 1 bunch green onion, finely chopped
  • 5 cloves garlic, minced
  • 2 bunches asparagus, sliced and blanched
  • 6 cups arborio rice
  • 4 L vegetable stock, simmering
  • 2 cups parmigiano reggiano, grated
  • 2 lemons, juiced
  • salt and pepper
  • olive oil

Directions

Melt 2 tbsp butter in a heavy-based saucepan, sweat down the white part of green onions and garlic until softened. Add in the risotto rice and stir until coated in butter and translucent. Add about a ladleful of hot stock at a time, stirring until the stock has been absorbed. Keep adding stock until rice is al dente (just about cooked), then add the asparagus and green onion. Add one more addition of stock and cook until absorbed. Remove from the heat and stir through the parmigiano reggiano and lemon juice and remaining cubed butter. Season to taste. Serve sprinkled with parmigiano reggiano and a drizzle of olive oil.

 

Garden Salad

Ingredients

Salad:

  • Freshly Picked Micro Greens
  • Vegetables of your choice
  • Classic Herb Vinaigrette

Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 3/4 cup oil
  • 2 lemons, juiced
  • 1 tsp honey
  • 1/2 tsp dijon mustard
  • 1/2 tsp garlic, minced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • salt

Directions

Cut and wash lettuce and vegetables to appropriate sizes. For vinaigrette; add honey, mustard, garlic, and spices to a large mason jar, then pour in vinegar, lemon juice, oil, and season with salt to taste.  Shake jar well until ingredients are combined. Toss vegetables and lettuce with desired amount of vinaigrette right before serving.

 

Fruit Filled Muffins

Ingredients

  • 2 cups yogurt
  • 1 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 cups berries of choice, fresh or frozen

Directions

Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well). In a large bowl, whisk together yogurt, oil, eggs and vanilla. Add in sugar until combined completely. Add flours, baking powder, baking soda, and salt and stir until combined. Carefully fold in berries. Using a 1 oz. scoop, add batter to muffin pans. Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.

 

Vegan and Gluten Free Brownies

(yields one loaf pan, 6 portions)

Ingredients

  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 1/2 cup vegan butter or coconut oil, melted
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup gluten-free flour blend

Directions

Mix together flax eggs, oil, sugar, syrup and vanilla. Sift in baking powder, salt, cocoa, and flours. Bake at 325 degrees F in a loaf pan for about 20 minutes or until toothpick shows crumbly texture rather than wet texture.




 



 



 




 

 

 
 
    
     
      
   
  
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