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Recipe: Sweet Potato & Root Gratin

This recipe is a long-time favourite from the Inn on the Twenty Cookbook,  by Anna and Michael Olson, published back in 2000. It’s tasty and indulgent and quick to put together and using a mandoline greatly, speeds up the process (simple but effective mandolines are available for less than $30).  We’ve made a few changes [...]

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Recipe: Braised Caramelized Carrots

This recipe comes from one of our favourite chef’s,  Jamie Oliver.  We aren’t giving measurements as this recipe is easily scalable. Wash, peel and cut carrots into chunks or if small leave whole Toss with a little oil (we use soya, he uses olive) a clove or two or three or four of whole garlic [...]

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Recipe: Braised Wild Leeks & Swiss Chard

This has become a favourite in Kathleen’s home… she eats it at least 2 times a week in wild leek season! 1 bunch wild leeks (approx 1/4 lb) ½ lb rainbow Swiss chard A knob of butter 3 tbsp. stock or water salt and pepper to taste Wash and clean wild leeks well. Cut off [...]

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Recipe: Braised Carrots & Parsnips

Kathleen is not a big fan of cooked carrots, but given carrots are a key part of eating local for much of winter, she’s learned to enjoy them through this recipe. Serves 4. ¾ lb carrots, peeled and sliced into sticks ¼  lb parsnips, peeled and sliced into sticks Pristine Gourmet GMO-free soya oil red [...]

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Recipes by chef Balbir Nijher for Asli Paneer, Local Dairy

PANEER KABOB Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

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