By: Valli Little, Taste.com Crunchy cos lettuce tastes even better with a good dollop of garlic mayonnaise. This is also a fun presentation – in 2 jars. Ingredients 2 baby cos lettuce 1 cup good quality mayonnaise 2 garlic cloves, crushed 2 tablespoons lemon juice 1 teaspoon lemon rind Method Wash and dry the lettuce […]
Cos Lettuce with Chunky Tomato Vinaigrette
Recipe by: Lynn Lewis Prep: 12 minutes Serves: 6 Ingredients 2 large ripe tomatoes, halved, seeded and coarsely chopped cup loosely packed fresh basil leaves 2 tablespoons tomato sauce 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 small clove garlic, crushed ½ teaspoon salt 1 large head cos lettuce, torn into bite-sized pieces 35g […]
First week of the box program
The local food box program has officially started, we hope you are ready for a season of fresh local food! Members who have purchased a vegetable box will notice lots of greens in their boxes for the first few weeks of the program. Leafy vegetables grow well in cooler, spring-type weather while others prefer warmer […]
Vij’s Grilled Coconut Kale
Vij’s is an Indian restaurant in Vancouver. Wonderful food, and they have a cookbook! The grilling softens the texture of the kale without overcooking it or removing its essential structure — or the mild bitterness of the leaves — while the marinade of coconut milk, cayenne, salt and lemon juice balances out the flavors, caramelizing in the […]
Festive Kale with Fennel, Cranberries and Walnuts
From Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist) Serves: 6 to 8 2 tablespoons olive oil 1 fennel bulb 2 pounds kale (roughly 8 cups, packed) 1/4 cup sherry 1 pinch red pepper flakes 1/3 cup dried cranberries 1/3 cup walnuts sea salt and pepper to taste Heat oil in a large pot […]