Submitted by the market community! Pop by often as we add to the list throughout the colder months. Do you have a recipe to share? Submit it to marketing@memorialcentremarket.ca

BRUSSEL SPROUT & FENNEL MAPLE BACON BAKE
2 pints brussel sprouts, halved
1-2 fennel bulbs, separated into leaves
½ cup walnuts, rough chopped
1 med. onion cut into wedges
2 tbsp. maple syrup
2 tbsp. olive oil
3-4 chopped bacon slices or 1 tbsp. bacon fat
1 tbsp. balsamic vinegar
4-6 garlic cloves, halved
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Mix solids in large bowl. Combine liquid ingredients. Mix together & stir to coat. Spread evenly onto baking sheet. Bake at 400°F for 30mins or so until edges brown. Stir every 10mins. Add 10min cook time for glass baking pan.
SUNFLOWER SPROUT SMOOTHIE
1 banana
1 apple, chopped
½ cup sunflower sprouts
1 cup baby spinach
1 tbsp. hemp seeds or ground flax
1/2 lemon, juiced
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Combine ingredients in blender or food processor and blend until smooth. Refrigerate for up to 24 hours.
KOHLRABI RADISH & HERBS WINTER SALAD
1 bulb kohlrabi, peeled
1-2 harukei turnips, thin sliced
1/2 small red onion, thin sliced
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Dressing:
Juice of half a lime
1 tbsp. apple cider vinegar
1 tbsp. sunflower or olive oil
1 tsp. sugar
2 tbsp. minced fresh herbs
(cilantro, parsley, rosemary, mint or basil)
Salt, to taste.
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Trim off ends & outer skin from kohlrabi. Grate, or cut into matchsticks. Add with onion & turnip into bowl. Prepare dressing and toss everything together. Refrigerate for 15 min. Taste to adjust seasoning, stir in herbs, and serve.
KALEIDOSCOPE WINTER VEGGIE SLAW
3 cups cabbage, shredded
1 apple, chopped
4 medium carrots, grated
2 tbsp. red onion, finely chopped
2 cups greens (arugula, kale, mustard, etc.)
3 tbsp. chopped nuts (almonds, seeds, pecans, etc.)
4 hakurei turnips, chopped
2 oz old cheddar cheese (optional, grated)
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Dressing:
2 tbsp. mayonnaise
2 tbsp. cider vinegar
1 tsp. honey
sea salt & fresh-ground pepper to taste
– – –
Toss all of the ingredients together. Mix dressing and toss through.
CRISPY GARLIC PERFECT POTATO WEDGES
6 large potatoes cut into wedges
¼ cup sunflower seed or olive oil
1 tbsp. minced garlic
3 tsp. salt (or to taste)
1 tsp. paprika
⅔ cup grated parmesan, set aside
2 tbsp. chopped parsley, set aside
– – –
Mix & pour seasoning over potatoes. Toss to coat. Lay wedges skin side down on large baking tray. Sprinkle on half the parm & bake at 390°F for 35 mins. Turn half way. Check with fork to ensure crisp & cooked through. Sprinkle remaining parm & parsley to finish. Also great with sweet potatoes!

Stay tuned – – more recipes are on the way!

Jolene Simko

Jolene Simko has blogged 100 posts