Rhubarb Chutney - Chef Mark Griffith

Ingredients
Rhubarb 1/2 kilo
Shallots 4oz or 2 bulbs
butter 1 Tbsp
sugar 2 cups (white)
salt & pepper (add to taste)
red wine 1/4 cup merlot

Procedure
Sweat the shallots in the butter until they become translucent.

Add the rhubarb; stir and cook gently for a few minutes on medium low heat.

Glaze with the red wine, add the sugar dissolve and reduce until the liquid is almost gone.

Cool and refrigerate for later use.

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Chicken Spinach Salad - Chef Mark Griffith

Ingredients

chicken breast 4 oz., portabello mushroom 2.5 oz
fresh baby spinach 6 oz. match stick vegetables 4 oz.
(yellow pepper, carrot, red onion)
honey mustard sauce 4 oz
pepper, grape seed oil, garlic
balsamic vinegar

Procedure

Season the chicken breast with salt and pepper.
Season the portabello mushroom with a sprinkle of balsamic vinegar, grape seed or canola oil, salt, pepper and a pinch of minced garlic.
Charbroil / BBQ the chicken and portabello mushroom.
Once cooked, slice the chicken and mushroom, set aside and let cool.
Cut yellow pepper, carrots and red onion into long thin strips about 3" in length.
In a bowl add the spinach, vegetables and toss with the dressing.
Place the sliced chicken and mushroom on the bottom of the plate and stack the dressed spinach on top.
Pour any juice from the chicken and mushroom over the salad and garnish the plate with a drizzle of the dressing.

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Red Pepper Relish - Chef Mark Griffith

Ingredients

Jumbo Onion 6 oz small diced
Red Onion 6 oz small diced
Red Pepper 2 lb small / medium diced
Fresh Sage 10oz
Lemon 2 zest and juice
Fresh Parsley 1 bunch
White Sugar 4 oz
Olive Oil 1/4 cup

Procedure

Heat the olive oil. Add the sugar, lemon zest and juice. Caramelise the sugar. Add them onions and cook 5 minutes. Add the pepper and sage, cook another 5 minutes. Once cooled add the chopped parsley. Label, date and refrigerate for later use.

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BC Wild Mushroom Soup - Chef Mark Griffith

Ingredients
Butter 1/4 lb
Whole Mushrooms 1 1/4 lb
Wild Mushrooms 2 oz
Sliced Mushrooms (thin) 4 oz
Red Pepper 2 oz
Onion 4 oz
Garlic (minced) 10oz
flour ( all purpose) .25 lb
Chicken stock 2 litres
Pesto 1 oz
Cream 1/2 litre
Salt and Pepper to taste

Procedure
Brown butter in a large pot. Add mushrooms, (except for sliced), onions, red peppers and garlic. Sautee the vegetables until the mushrooms are soft and tender. Stir in the flour and make a roux then add the chicken stock, cream and pesto. Bring to a slow boil, stirring often and reduce the heat to low. Simmer 45 minutes, stirring occasionally. Remove the soup from the heat and puree smooth with a hand blender. Add the sliced mushrooms and adjust the seasonings.

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Creamy Kale & Potato Soup - Sonja Limberger

Ingredients

1 onion, 3 or 4 cloves garlic, ¼ tsp. Fennel seeds, Olive oil
¼ to ½ tsp. Nutmeg
½ to 1 tsp. Rosemary, ½ tsp. Mustard powder
¼ to ½tsp. Thyme
1 Tbs. dry parsley, 1 to 2 tsp. Nutritional yeast
½ to 1 tsp. Sea salt, dash of black pepper
2 to 3 medium potatoes, 1 bunch green chard
1 large bunch Kale, Soup stock (8 cups)
½ to ¾ cup raw cashews, Juice of 1 small lemon

Procedure

Heat some olive oil; chop the onion into small pieces and saute´ in the oil, with the fennel seeds.
After a few minutes add the garlic and continue saute´ing, another 2 to 4 minutes then add the rest of the spices and saute´ another 5 minutes or so.
In the mean time chop the potato into medium sized chunks and add to the pot.
Add some soup stock about 4 to 5 cups and turn the heat to high. Then de-stem and chop the kale into small pieces and add to the pot.
Bring to a boil then turn down to a medium heat and continue cooking on a low boil. Boil a little longer till the potatoes are soft; let the soup cool for about 5 minutes.
Place the cashews in a blender then with a ladle scoop a little liquid from the soup just enough to cover the cashews and blend at high speed for 2 or 3 minutes.
Pour some of the soup and the lemon juice into the blender with the cashew cream and blend again till smooth. Pour out into a bowl or another pot and put the remaining soup into the blender and blend again till smooth.
Taste for salt then reheat soup if necessary. Garnish with fresh chopped parsley if desired.

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Roasted Root Vegetable Salad - Sonja Limberger

Ingredients

Beets, Carrots, Parsnips, Purple-topped turnips
Red onions, Sweet potato's, Yams, Zucchini
Celery (optional), Olive oil, Balsamic vinegar
2 Tbs. fresh rosemary

Dressing

½ cup Balsamic Vinegar, 1 to 2 tsp. Mayonnaise
½ to 1 tsp Salt, ¼ tsp Black pepper
1 ½ Tbs. Nutritional yeast, 1 tsp. Dijon Mustard, 2 Tbs. Maple syrup
½ cup olive oil, ½ cup sunflower or grape seed oil
Fresh parsley for garnish Procedure

Pre-heat the oven to 400 degrees. Chop the veggies into chunks.
Start to roast the vegetables in the order of how long they take to cook. First the beets then the carrots, then the parsnips, then the turnips, then the red onions, then the sweet potato's, then the yams, and last the zucchini.
Coat the veggies with some balsamic vinegar, oil, a dash of black pepper, rosemary and a pinch of salt. You may want to use 2 or 3 pans for the different stages of roasting.
For the dressing use a blender or an electric hand mixer, combine the first 7 ingredients. Then add the oil slowly while the blender or mixer are on a slow speed, till the dressing gets thicker and is emulsified.
Mix all the veggies together then toss with the dressing and garnish with some chopped parsley. Serve either warm or chilled.

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Roasted Squash & Apple Soup - Sonja Limberger

Ingredients

1 large butternut squash or buttercup or acorn squash
2 apples (Macintosh or Spartan), 1 small to medium onion
1 potato (chopped into small chunks), 1 tsp.fresh ginger (minced)
¼ tsp.nutmeg, 1/8 tsp. Cloves (ground), 1/2tsp.sage, frac12; tsp.thyme
½ tsp.chilli powder, Pinch of black pepper or cayenne pepper
Salt to taste, Olive oil, Soup stock ( about 4 cups)
Procedure

First pre-heat the oven to 425. Cut the squash lengthwise and scoop out the seeds. Lay the squash on an oiled sheet pan (peel side up) Cut the apple in half and cut the core out, lay them down beside the squash. Place in the oven and bake until soft and the edges are brown. The apples probably roast quicker; remove when soft and starting to collapse. In the mean time, heat a little olive oil in a medium to large sized saucepan; chop the onion into small pieces and saute´ in the oil. After about 5 minutes add the ginger and the rest of the herbs and spices, and saut for about another 5 to 6 minutes on a low heat. Then add the chopped potato and the soup stock and bring to a boil, keep at a low boil until the potato is soft. Scrape the squash and apple away from their skin and add to the pot. Blend till smooth with an electric hand mixer or place into a blender and mix at a medium speed. Add more soup stock if soup is too thick, taste for salt. Reheat slowly if needed. Then serve into bowls, garnish with chopped parsley or finely chopped chives.

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