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Italian White Bean Soup with Meatballs
This soup is hearty enough for dinner and is sure to be enjoyed by the whole family. Simply eliminate the meatballs to make it meat free, and use veg stock in place of chicken. Italian White Bean Soup with Meatballs 2/3 pound Italian sweet sausage meat1 medium yellow onion, finely...
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Jerusalem Artichoke Soup
Jerusalem artichokes, also known as sunchokes, are a nutrient-rich root vegetable with a slightly nutty, sweet flavour and a texture similar to potatoes. These versatile tubers are rich in fibre, antioxidants, and a unique type of carbohydrate called inulin, which makes them a great choice for digestive health. Jerusalem artichokes...
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Coconut-Quinoa Coleslaw with Minty Tahini Dressing
Coconut- Quinoa Coleslaw with Minty Tahini Dressing ½ C quinoa, rinsed 1 C water ¼ t salt Dressing: ½ C tahini ¼ C lime juice 2 T olive oil 1 T maple syrup ¾ C water Salt 1 C packed mint leaves Veggies: 2 C each, red cabbage, green cabbage,...
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Smoky Carrot Red Lentil Soup
This smoky carrot red lentil soup is bursting with flavour, thanks to the sweet Ottawa Farm Fresh carrots combined with smoked paprika, cumin, coriander, cayenne, lime, and cilantro. Red lentils are blended in for added substance and a boost of protein, iron, and folate! Serves 6. Smoky Carrot Red Lentil...
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Roasted Carrot Hummus
This might not technically be hummus but it's delicious all the same. Roasting the carrots makes them extra sweet, and when you whizz them together with the earthy flavour of cumin and the fresh green flavour of cilantro you end up with a delicious dip that is great with pita...
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Beet Pesto Pasta with Miso Butter Charred Cabbage
This Beet Pesto Pasta with Miso Butter Charred Cabbage from Up Beet Kitchen sounds fancy, but it’s really quite simple to prepare, and so flavourful! Cabbage wedges are roasted to perfection with miso butter and served atop a bright pink beet pesto pasta that could very well become a summer...
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Green Shakshouka
This recipe will get your mouth watering for all the fresh spring vegetables that you’ll find in the Farm Store on opening weekend. The beauty of this recipe is that you can use whatever greens you have on hand - spinach, arugula, kale, swiss chard, turnip and beet greens, or...
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Warming Chickpea Mushroom Ragout with Crispy Sage
Ragout is just a fancy word for stew, so don't be intimidated! This hearty winter stew filled with chickpeas and mushrooms will warm you from head to toe, and is just as delicious served on a bed of rice, as creamy polenta, or comforting mashed potato. You could even top...
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Lentil & Kale Salad
Lentil & Kale Salad large bunch Tuscan kale (about 10 oz.)½ C raw almonds3 green onion4 garlic cloves1 lemon½ C extra-virgin olive oil1½ C black beluga or French green lentils1 T cumin seeds½ t crushed red pepper flakes5 oz. feta1 C green olives -Strip leaves off kale stems, chop...
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Pasta with Carrot Miso Sauce and Kale
This week's meal of the week is a new way to enjoy those sweet, sweet Farm Fresh carrots, including the green tops! Did you know that carrot tops are edible?! They are reminiscent of parsley, and make a great pesto or addition to homemade stock. Pasta with Carrot Miso...