Seven Easy Ways to Use Your Fresh City Bag (Week of Nov 5)
"Spaghetti" with Tomato Sauce
- Cut spaghetti squash in half. Bake at 375 for 30-40 minutes, until easily pierced by a fork. Cool slightly.
- In a pot, heat up your tomato sauce.
- When squash is cool enough to pick up, separate the strands by running a fork through from stem to stem. Toss with tomato sauce and sprinkle with parmesan.
Cream of Broccoli Soup
- Dice one onion and sautee in butter or olive oil until translucent. Add one potato, also diced, and toss to coat.
- Add 6 cups of stock, bring up to a boil. Add 3 cups of broccoli florets (and stem, sliced thinly). Cook for 20-30 minutes.
- Puree soup to desired consistency and serve with a splash of cream or some grated cheddar cheese.
- Steam 3-4 beets, cool, then slice to ½-1 inch thick.
- Slice one quarter of a yellow onion. Combine onion, ½ cup red wine vinegar, 2 tbsp sugar, 1 cinnamon stick, 4 peppercorns and 2 cloves in a large saucepan. Bring to a boil.
- Simmer for 5 minutes, and add beets. Transfer to a bowl to marinate for 30 minutes.
- Wash and cut carrots into quarters. Toss with grape seed oil, mustard, and honey.
- Bake at 375 for 15 minutes. Flip, then return to oven, increase temperature to 400 and bake for another 15 minutes.
- Remove from oven, sprinkle with salt, and serve with dip of your choice.
Douglas McNish's Sesame Carrot Ginger Dressing
- In a blender, combine ¼ cup water, ¼ cup apple cider vinegar, 2 tbsp wheat-free tamari, 2 carrots (roughly chopped), 1 tbsp sesame seeds, 1 inch piece of ginger, 1 tbsp agave nectar, and 1 tbsp sesame oil.
- Puree until smooth. Adjust flavour.
- Serve over salad or as a dip for broccoli and cucumber. Make a quick slaw with cabbage, broccoli stem and florets, bok choy, shredded carrots, and shredded beets.
Roasted Broccoli with Garlic & Orange
- In a small bowl, mix orange juice (1/2 orange), 1 tsp canola oil, 1 clove of garlic, minced, and 1 tsp soy sauce.
- Cut broccoli into florets and place in a 9x11 roasting pan. Toss with the orange dressing.
- Roast for 15-20 minutes at 375. Remove and drizzle with 1 tsp sesame oil, then serve.
Mushroom and Onion Omelet with Spinach
- Slice mushrooms into strips. Mince one garlic clove and dice up ½ onion. Sautee the onion until soft; add the mushrooms and cook until they’ve released most of their liquid. Add garlic and toss to coat.
- Crack four eggs, whisk, and pour into a separate buttered/oiled pan. Using a spatula, push the eggs around until they begin to thicken. Top with the mushroom mixture, cheese (optional), and cover with a lid for two minutes.
- Wash and dry a handful of spinach. Place on a plate and flip omelet onto the bed of spinach.