Know Your Roots Camp (July 23-27 + Aug 13-17) Recipes

Monday Recipes:

Monday Morning Snack:

Sunshine Greek Yogurt Vegetable Dip

Ingredients:

  • 1 cup greek yogurt
  • ½ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • Crudite vegetables 

Directions:

In a bowl, scoop 1 cup of greek yogurt. 

Add curry powder, cinnamon, onion powder, garlic powder, honey, and salt.

Stir with a spatula until well combined, and then serve with fresh cut vegetables.  

Ranch Dip

Ingredients:

  • 1 cup Greek style yogurt
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoon finely chopped fresh dill
  • 3 tablespoon finely chopped fresh chives
  • Salt to taste

Directions:

In a medium bowl, combine all ingredients for ranch dip, mix together and check seasoning. 

Serve with fresh cut vegetables.

 

Monday Lunch Menu:

Chow Mein

serves 4-6

Ingredients:

  • 1lb chicken thigh fillets (or breast), cut into bite size pieces
  • 400 g /1 package fresh or dried chow mein noodles 
  • 3 - 4 cups green cabbage (savoy / green), finely shredded
  • 2 carrots, julienned
  • 2 Red Peppers, julienned (or use whatever vegetables you have on hand, or are in season) 
  • 3 shallot/scallions/green onions, sliced
  • 2 cloves garlic, finely chopped 
  • 1/4 cup water

Chow Mein Sauce:

  • 5 tbsp soy sauce 
  • 5 tbsp oyster sauce
  • 5 tbsp Chinese cooking wine (or cooking sherry) 
  • 1 tbsp brown sugar
  • 1/2 tsp olive oil
  • fresh cracked pepper to taste

Directions:

Make Chow Mein Sauce: Mix together sauce ingredients. Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 10 seconds - don't let it burn! Add chicken and stir fry about 45 seconds to 1 minute. Add the carrot, followed by the peppers and cabbage and the white pieces of shallots/scallions  Stir fry until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, Sauce and water. Stir fry for 1-2 minutes, tossing to coat the noodles in the sauce. Add remaining shallots/scallions. Stir through quickly and serve! 

Miso Honey Stir Fry Sauce 

Ingredients:

  • 1 clove of garlic, minced
  • 1 inch piece of ginger, finely chopped
  • 2 tbsp miso
  • 2 tbsp honey
  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tsp sriracha
  • 2 tbsp canola oil
  • ¼ cup chicken stock
  • ½ tsp cornstarch

Directions:

Combine all ingredients together in a medium bowl.  Stir fry vegetables, and when vegetables are mostly cooked, add sauce and cook until reduced to desired thickness.

Vegetables for miso honey stir fry to chop

  • 2-3 carrots
  • 1 pint fresh green beans (from garden if possible) 
  • 1 large handful spinach
  • 1 zucchini

 

Monday Afternoon Snack:

Herb and Green Onion Cheese Dip with Crostini

Ingredients:

  • 2 bricks of cream cheese, softened
  • ½ cup of feta cheese, crumbled
  • ½ cup cheddar cheese, grated
  • 2 pieces of green onion, chopped
  • 1 tablespoon basil, minced
  • 1 tablespoon thyme, minced
  • 1 tablespoon oregano, minced
  • 2 tablespoons of sundried tomato, cut into small pieces 
  • 2 baguette
  • Olive oil
  • Salt and pepper

Directions:

Mix cream cheese with feta, herbs sundried tomato and green onion. Season and place in an oven safe dish. Sprinkle top with cheddar and bake until bubbly and golden. While dip is in oven make baguettes by slicing on a diagonal. Arrange on a baking sheet and brush with olive oil, season. Bake at 350 until crisp and golden (about 5-7 minutes). 

Tuesday Recipes:

Tuesday Morning Snack:

Raspberry Muffins 

Ingredients:

FOR THE TOPPING

  • 2 tbsp. all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tbsp. lemon zest or 1/4 tsp. lemon extract, plus 1 tbsp. flour 
  • 1 tbsp. butter, softened

FOR THE MUFFINS

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1 1/4 cup yogurt (plain or other)
  • 3 tbsp. vegetable oil
  • 1 tbsp. lemon zest or 1/4 tsp. lemon extract
  • 1 1/3 cup fresh berries

Directions:

FOR THE TOPPING

In a bowl, mix the flour and the sugar with the zest. Add the butter and blend with a fork, until mixture resembles coarse crumbs.

FOR THE MUFFINS

In a large bowl, whisk the whole wheat flour with the all-purpose flour, sugar, baking powder, baking soda, and the salt.In another, smaller bowl, whisk together the egg, yogurt, oil, and the zest. Stir the egg mixture into the flour mixture just until combined, (batter will be quite thick). Gently, so as not to break them up too much, stir in the berries. Spoon the muffin batter into prepared muffin cups, or paper lined muffin cups. Sprinkle with the topping mixture. Bake at 375° F for about 22 minutes, or until golden in colour, and a toothpick inserted into the center comes out clean.

 

Tuesday Lunch Menu:

Pizza one:  Garlic cream sauce with bacon and mushrooms

Ingredients:

  • 1 lb cremini mushrooms
  • 2-3 tbsp fresh chopped herbs from garden
  • 1 lb thick cut bacon
  • 3 cloves garlic
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 3 cups 35% cream
  • Salt and pepper
  • Olive oil

Directions

Slice mushrooms and fry in olive oil until tender. Finish with a minced clove of garlic and fresh herbs and set aside. Cut bacon into pieces and fry. Add butter to a pot with 2 cloves of minced garlic and begin to fry, being careful not to brown the garlic. Add in the flour and cook for one minute stirring often. Slowly whisk in the cream and cook on low whisking often until the sauce has thickened. 

Pizza two: Olive oil, charred corn, jalapeno, queso fresco and cilantro

Ingredients:

  • Olive oil
  • 5 cloves garlic
  • 4 cobs of corn, charred
  • 2 jalapeno
  • 2 bricks queso fresco
  • 1 bunch cilantro

Directions:

Infuse oil with garlic. Cut corn off of cob. Cut jalapeno into tiny pieces. Crumble queso and pick cilantro.

Pizza three: Middle Eastern pesto with lamb sausage, chevere and cherry tomatoes

Ingredients:

  • 2 lb lamb sausage
  • 200 gram chevere
  • 1 pint cherry tomato
  • 2 cloves of garlic
  • 2 bunch of thyme
  • I bunch of flat leaf parsley
  • ½ cup canola oil 
  • ¼ cup lemon juice
  • 1 tablespoon sumac 

Directions:

Crumble lamb and fry until cooked through. Half cherry tomatoes. Blend pesto ingredients until smooth. 

Pizza four: Margarita - tomato, basil, mozzarella 

Ingredients:

  • 2 cans marzano tomatoes
  • 2 bunch basil
  • 1 bunch oregano 
  • ¼ cup of olive oil
  • Salt and pepper
  • 300 grams mozzarella
  • 8 roma tomatoes 

Directions:

In a small pot add tomatoes, ½ of the basil, oregano, olive oil and seasoning. Cook until reduced by about an inch. Grate mozzarella. Slice tomatoes. Pick basil

 

Tuesday Afternoon Snack:

Red Pepper Jelly

Ingredients:

  • 6 firm red peppers
  • 3 cups sugar
  • 1/8 tsp. Butter
  • 1/2 cup Apple Cider Vinegar
  • 3 drops hot pepper sauce (optional)
  • 1 pouch Certo Liquid Pectin

Direction:

 Remove stems and seeds from peppers. Cut into chunks and dice in a blender or food processor. Place peppers in a fine sieve or cheesecloth and drain off the juice to make 1 cup. Measure juice, sugar, butter, vinegar and if desired, 2 to 3 drops of Tobasco, into a medium saucepan. Place on high heat and bring quickly to a boil. If desired add red food colouring as mixture heats. BRING mixture to a boil and stir in liquid pectin. Bring to a full boil again and boil 1 minute stirring constantly. SKIM off any foam and pour immediately into warm sterilized jars.

Raspberry Jalapeno Jam

Ingredients: 

  • 6 cups raspberries (approximately 3 pounds)
  • 3 cups granulated white sugar
  • 2 jalapeno, sliced along the sides
  • 1 lemon, juice and zest
  • pinch of salt

Directions:

Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer. In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go. Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno. Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili. Once the jam has thickened to a spreadable consistency and passes the plate test, add the salt, lemon juice and zest.

Blueberry Lavender Jam 

Ingredients:

  • 6 cups blueberries
  • 3 cups sugar
  • 1 tablespoon dried lavender flowers, crushed (2 tbsp if fresh lavender)
  • 1/2 packet (28g) powdered fruit pectin (optional)
  • 1/4 cup water (if using pectin)
  • juice and zest of 1 lemon
  • Pinch of salt

Directions:

In a large bowl, mix berries, sugar, and lavender, let sit 20 minutes, stirring occasionally until sugar dissolves. Mix water and pectin in large saucepan (if using), heat to boiling, stirring constantly for 1 minute. Add blueberry mixture and mix well. Reduce heat and simmer until thickened. The jam is ready when you pull a spatula through and it takes some time for the trail to fill back up again. Add lemon juice and salt then mix well. Transfer to a jar and store in refrigerator for up to 2 weeks.

Strawberry Jam

Ingredients:

  • 3-3/4 cups prepared strawberries (buy about 12 cups strawberries)
  • 7 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 pouch Certo Liquid Pectin

Direction:

Hull and crush strawberries, one layer at a time. Measure exactly 3-3/4 cups prepared strawberries into large saucepan. Add sugar and lemon juice; mix well. Bring to boil on high heat; cook 1 min. Remove from heat. Stir in pectin. Stir and skim 5 min. to prevent fruit from floating to surface. Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.

 

Wednesday Recipes:

Wednesday Morning Snack:

Toast with Jam (prepared yesterday)

 

Wednesday Lunch Menu:

Bean and Cheese Pupusas/ Chorizo and Cheese

Ingredients:

  • 2 cups masa harina, commonly sold as the brand name maseca
  • 1 ½ cups water
  • ¼ tsp. salt
  • ¼ tsp. ground cumin
  • 1 cup refried beans/ chorizo
  • Extra virgin Olive Oil for hands

Directions:

Combine masa harina, salt, cumin and water in a mixing bowl until smooth; knead well. Cover with a towel and let stand for 10 minutes. Lightly oil your hands and form 4 balls with the dough. Pat each ball with your hands and form 4 disks, then with your thumb, shape each one into cups. Fill each cup with ¼ cup of refried beans or chorizo and seal. Flatten by patting each cup to form disks again, but now with filling inside. Cook each pupusa over a lightly oiled skillet over medium-high, 3 minutes on each side until golden brown. Serve warm with curtido on the side.

Curtido

Ingredients:

  • 2 cups of shredded cabbage (you can use red cabbage)
  • 1 cup grated carrots
  • 1 cup thinly sliced red onions
  • 1 cup apple cider vinegar or lime juice
  • 1 cup water
  • 1-2 tsp sugar
  • 1 tbsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground mexican oregano
  • 1 tsp black pepper
  • 1 jalapeno pepper, seeded, cored, and thinly sliced *optional

Directions:

Combine all ingredients except vinegar, water and sugar in a large bowl. Toss until all ingredients are well combined. Heat vinegar and sugar in a small pot until you can see steam rising but no bubbles or boiling. Poor vinegar sugar mixture over cabbage and let cool.

Blender Tomato Salsa

serves 18

Ingredients:

  • 8 cups tomatoes, chopped or pureed
  • 1 cup chicken stock
  • 1/2 cup onion, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon cumin
  • 1 teaspoon mexican oregano
  • 1 tablespoon garlic, minced
  • 1 tablespoon jalapeno , minced (more or less to taste)
  • 1 Pinch salt and pepper to taste

Directions:

Combine all ingredients in food processor or blender , pulse until desired texture is reached. Adjust seasoning if needed. Bring to boil in a medium sized saucepan and reduce by ¼. Cool to serve


 

 

 
 
    
     
      
   
  
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