Garden Wisdom Blog — category: Recipes

The end of winter is bittersweet. It spells the end of cold, crisp days, but it’s also the beginning of gardening season, and what could be better than that? This Bittersweet winter wrap uses some of the storage vegetables from last fall and adds some fresh, spicy and slightly bitter mustard greens to the mix. It’s the perfect quick and easy lunch wrap, and it’s colourful too! Ingredients: 125 mL (½ cup) grated red cabbage 125 mL (½ cup) grated carrot 125 mL (½ cup) mustard green microgreens 125 mL (½ cup) grated mozzarella cheese Any other veggies you have...

This traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In this Sopa de Ajo – Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as well garlic as a central ingredient. Garlic! 1/4 cup olive oil One whole garlic bulb, cloves separated, peeled, and sliced very thin 1.5 to 2 cups bread crumbs (use stale, crusty, artisanal bread for best results) chopped finely 1 TBSP Spanish sweet paprika 1 tsp Spanish...

Perhaps the most fragrant of all herbs is lavender (Lavendula species). The word lavender is derived from the Latin word for wash, so it isn’t surprising that this herb is associated with bathing and a fresh clean scent. What is surprising is how well the rich flavour of chocolate blends with the clean scent of lavender. Try these Chocolate Brownies and you will be pleasantly surprised. Did you know Lavender is a member of the mint family. 2 ounces unsweetened chocolate (2 squares) ¼ cup butter 2 eggs 1 cup sugar 1 tsp vanilla ½ cup flour Dash of salt...

Sprout some sun with this Sunflower Sprout Salad recipe ! This salad combines stored root vegetables with fresh and delicious microgreens. • 375 mL (1 1/2 cups) of sunflower seed microgreens • 62 mL (1/4 cup) pistachios • 250 mL (1 cup) grated carrot • 30 mL (1/8 cup) red onion • 125 mL (1/2 cup) chevre • 125 mL (1/2 cup) avocado • 1 tablespoon lemon juice • Sea salt to taste When your first step in a recipe is growing the ingredients, you know that you’re working with fresh, local food. At least a week before you want...

3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 aubergine, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chick peas, drained and rinsed 1 tbsp Balsamic vinegar 175g Feta cheese, crumbled freshly ground salt and black pepper Chop together fresh ingredients sprinkle over baby leaf salad lettuce, rinsed and dried, and drizzle dressing atop the salad to taste. Sprinkle some salt and pepper and serve!