Map and Directory

3 Cheese Ball
Bob Downey, Certified Culinary Development Chef, Wellington Times

1½ cups cream cheese (softened)
½ cup mozzarella cheese(shredded)
½ cup Monterey cheese (shredded)
1 cove garlic (minced)
¼ cup spinach (rinsed well and chopped)
1 tbsp. pimentos
½ tsp. curry powder
1 green onion (sliced)
½ tsp. lemon juice
salt & pepper to taste
½ cup walnuts (crushed)

In a large bowl add cream cheese, garlic, curry powder, lemon juice, salt, pepper and mix smooth
Add mozzarella cheese, Monterey cheese and fold even
Add spinach, pimentos, green onions and gently fold
Cover and chill until firm
Remove and form into a ball
Roll gently in crushed walnuts to coat even
Hold chilled until served

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African Tomato & Peanut Butter Soup

Vicki Emlaw, Vicki's Veggies

2 medium onions, 4 garlic cloves, 2 large red peppers - Fry them all together

28 oz of tomatoes, 8 cups of broth, 1/4 tea pepper, 1/8 tea chili pepper - simmer for 30 min. uncovered

add 1/2 cup of uncooked brown rice

then 2/3 cup extra crunchy peanut butter

let it sit for 5 mins on the heat and serve

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Apple Cheddar Spread

Grace Nyman , Taste the County

¼ cup milk

8 oz. package of cream cheese

1 cup shredded cheese (whatever type you desire)

¼ cup finely chopped local apples

¼ cup finely chopped walnuts

1 tbsp. sugar

¼ tsp. cinnamon

 
Gradually add milk to cream cheese

Beat until smooth and then add rest of ingredients

Serve with crackers or whatever you desire.

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Apple Ricotta Tortillas

Bob Downey, Certified Culinary Development Chef, Wellington Times

6 apples (peeled and sliced into wedges)

1 ½ cups crushed pineapple

1½ cups ricotta cheese

½ cup cream cheese (softened)

 1½ cups whipped cream

1 cup powder sugar

1 cup chopped walnuts

1 cup coconut (shredded)

1 tsp cinnamon

soft tortilla shells

powder sugar (for dusting)

in a blender oor food processor add ricotta cheese, cream cheese, whipped cream, powder sugar, cinnamon and blend smooth then spoon into a medium bowl

add crushed pineapple, coconut and fold until blended

lay out tortilla shells and dust lightly with powder sugar

lay apple wedges down one side of tortilla shell over powder sugar

spoon whipped cheese blend over apple wedges

roll tortilla shells half way, fold in bottom then finish rolling

serve

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Apple Sauce with Cranberries

Ron and Linda Waterson, Wellington Willows B&B

1 cup cranberries

8 apples - peeled, cored and chopped

½ cup sugar

Pinch of cloves and cinnamon

Combine cranberries, apples and sugar in slow cooker. 
Mix in cinnamon and cloves. 
Cover and cook on LOW until cranberries and apples are very soft and saucy.

It will probably be about 10 hours before it becomes juicy and soft.  The time will depend on your slow cooker setting. Enjoy!

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Asian Salad Dressing

Vicki Emlaw, Vicki's Veggies

2 cloves of garlic

1/2 cup rice vinegar

1/4 cup canola oil

1/4 cup soya sauce

2 tsp toasted sesame oil

3 tbsp honey

2 tbsp toasted sesame seeds

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Asparagus Guacamole

Richard Karlo, Karlo Estates

6 large spears fresh asparagus, ends trimmed, cut into 2" lengths
½ cup Fifth Town Artisan Cheese Quark
1 medium Miss Vicki’s Tomato, seeded and chopped
1 tbsp. Fresh Cilantro, chopped
1 clove Minced Garlic
1 tsp. Miss Vicki’s Red Hot Peppers minced
For extra colour, add some Heirloom Tomatoes in Purple, Yellow, Orange or Tiger Stripes

Boil 2 cups of water in a pot
Boil the asparagus for 3 to 5 minutes until tender
Drain and rinse under cold water
Pat dry
Place the asparagus in a food processor and blend until smooth
Add the Fifth Town Quark, chopped cilantro and garlic
Process half a minute until smooth again
Transfer the mixture to a medium, airtight plastic container
Stir in Miss Vicki’s tomato
Refrigerate for at least 2 hours or up to 2 days to blend the flavour

Yield: 1 1/3 cups
Serve with tortilla chips, fresh veggies or as burger topping, in sandwiches. Enjoy with chilled Pinot Gris.

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Baked Beet Salad With Fall Greens and Feta Cheese

Vicki Emlaw, Vicki's Veggies

Dressing

1 tbl rice wine vinegar

1/2 tea Dijon-stye mustard

4 tbl olive oil

2 tbl chervil or tarragon (or whatever you like)

salt and pepper

For the Salad

4 med beets, either red or yellow or a combination of the 2.

4 handfuls of fall greens (arugula, mibuna, lettuce, spinach etc.)

1/4 lb of feta, crumbled.

Boil or bake the beets and let them cool. Peel and cut them into long thin pieces. If you have 2 colours keep them seperate or they will bleed into each other.

Mix up the dressing and mix 3/4 of it with the greens. Lay the greens out on a serving dish. 

Mix the rest of dressing in with the beets and coat them all. Arrange the beets over the greens and sprinkle with feta cheese.

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Baked Salsa Dip

Bob Downey, Certified Culinary Development Chef, Wellington Times

½  lb ground beef

½ lb ground pork

5 large tomatoes (diced)

1 onion (diced)

2 green onions (diced)

2 cloves garlic (chopped)

2 chilli peppers (diced)

1 cup cream cheese

1 ½ cup cheddar cheese (shredded)

2 cups canned black beans (drained)

½ cup fresh cilantro (chopped)

1 tsp fresh basil (chopped)

1 tsp fresh oregano (chopped)

2 tbsp lime juice

1½ cumin

1 tsp chilli powder

½ tsp jalapeno (ground)

salt and pepper to taste

in a skillet add ground beef, ground pork, and brown

add 1 clove garlic, diced onions,basil, oregano, salt, pepper and saute for 2 minutes then remove from heat

add cream cheese, 1/2 cup cheddar cheese and fold to mix  

in a medium bowl add diced tomatoes, 1 clove garlic, green onions, cliantro, chili peppers, lime juice and fold gently to mix

in a small bowl add salt, cumin, chili powder, jalapeno pepper and mix well

dust tomato mix with seasoning and fold gently to mix the chill

a baking pan spoon cooked meat mix evenly

spoon black beans over meat mix

sprinkle remaining cheddar over top

place in oven pre-heated to 375F until heated through and cheese melts

remove from oven

spoon tomato mix over top

serve hot with tortilla chips

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Baked Cinnamon Trail Mix

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 cup peanuts (salted)

1 cup almonds

1 cup pecans

1 cup raisins

3 cups graham cookies

2 cups honey nut cheerios

½ cup butter

1 cup packed brown sugar

½ cup corn syrup

1 tsp orange juice

1 tsp cinnamon

in a large bowl add peanuts, pecans, almonds, raisins, graham cookies, cherrios and fold well to mix

in a medium sauce pan add and melt butter

add brown sugar, cron syrup, cinnamon and bring to a soft boil while stirring then

remove frome heat

add orange juice and mix well

drizzle sauce mix evenly over nut blend

spoon into a lightly greased baking pan

place in oven pre-heated to 275F and bake for 50-60 minutes stirring frequently

remove from oven and let cool stirring frequently to ensure keeping separate

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Barbecue Cheddar Dip

Katherine Minaker, Black River Cheese

¾ cup shredded Black River Cheddar Cheese, your choice

½ cup sour cream

2 tbsp. barbeque sauce

Assorted local fresh vegetables - cut-up broccoli flowerets, carrots, cucumber, tomato, and don’t forget mushrooms!

In a microwave safe bowl, combine cheese, sour cream and bbq sauce

Microwave, uncovered, on medium 50% power for 1½ to 2½ minutes, stirring once, until warmed, but not bubbling

Serve with vegetables

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Bean Salad With Grilled Corn

Bob Downey, Certified Culinary Development Chef, Wellington Times

2 cups canned red kidney beans (rinsed & drained)

2 cups canned white kidney beans (rinsed & drained)

1 cup canned black beans (rinsed & drained)

1 cup canned  pinto beans (rinsed & drained)

2 tomatoes (diced)

2 ears of corn (husks removed)

1 carrot (shredded)

½ cup yellow bell pepper (diced)

2 stalks celery (sliced)

3 green onions (chopped)

2 cloves garlic (minced)

1 tbsp butter (melted)

1 tbsp lime juice

1 tbsp fresh oregano (chopped)

1½ tsps cumin (ground)

1 tsp chilli powder

1 tsp fennel (ground)  

salt and cracked black pepper to taste

in a small bowl add melted buttwe, 1/2 clove garlic, salt, pepper and mix well

rub corn to coat well then wrap in foil sealing edges  

place wrapped corn on BBQ grill over medium heat for 20-30 minutes, until tender

remove from grill and let cool so it can be handled

cut grilled corn off cobs  

in a large bowl add red kidney beans, white kidney beans, black beans, pinto beans and fold gently to mix

add tomatoes, grilled corn,carrots, yellow pepper, celery and fold gently to mix

in a small bowl add corn oil, vinegar, remaining garlic, oregano, cumin, chili powder, fennel, salt, pepper and mix well

drizzle evenly over bean salad then fold gently to coat

add green onion and fold gently just to mix

serve chilled

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Beef and Cabbage Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 lb. beef steak (cut into 1” cubes)

4 cups beef broth

4 cups diced tomato with juice

1 ½ cabbage (chopped)

1 cup green beans (cut)

1 carrot (sliced)

2 stalks celery (sliced)

1 clove garlic (chopped)

¼ cup red wine

1 tbsp. Dijon mustard

1 tbsp. Fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tbsp. vegetable oil

salt & pepper to taste

1 onion (chopped) 

in a skillet add and heat oil

add beef cubes, garlic and brown

in a slow cooker add beef broth, red wine, mustard and mix

add tomatoes, cabbage, green beans, carrots, celery, onion and stir to mix

add beef sauté and stir to mix

add oregano, basil, salt, pepper and stir gently to mix

cook over medium low for 6-7 hours stirring constantly

serve hot

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Beef and Squash Stew

Bob Downey, Certified Culinary Development Chef, Wellington Times

2 lbs beef inside round (cut into 1-2” cubes)

2 cups mushrooms (sliced)

4 cups diced tomatoes in juice

1 small squash (peeled, cut into 1” cubes)

1 onion (peeled, chopped)

2 stalks celery (sliced)

1 clove garlic (chopped)

1 cup beef broth

2 tbsp. red wine

1 tbsp. butter

1 bay leaf

1½ tsp. fresh thyme (chopped)

2 tbsp. tomato paste

salt & pepper to taste

- in a skillet add and melt butter

- add beef cubes and brown lightly

- add garlic, mushrooms, celery, onions and sauté 2 minutes

- add red wine and sauté 1 minute then remove from heat

- in an oven pan add sauté mix, beef broth, tomato paste, diced tomatoes, squash and fold to mix

- add bay leaf, thyme, salt, pepper and fold to mix

- cover and place in oven pre-heated to 350 F for 2 hours, until beef is tend stirring occasionally

- remove from oven

- spoon unto serving dish

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Bread Salad

Vicki Emlaw, Vicki's Veggies

Cut stale bread into small squares and brush with garlic and olive oil.

Put on a cookie sheet and bake for 8-10 mins. (to make croutons)

In a large bowl cut Tomatoes 4-10 different colours.

1 large red onion

1/4 lb mozzarella cut into small chuncks.

1 dozen olives

fresh basil

Add croutons

Basil Vinegrette made in food processor

2 garlic cloves, 1 1/2 tbl mustard

2 tbls Honey 1/4 cup red wine vinegar, 

1 tbl balsamic vinegar, basil leaves, 1 cup olive oil,

Salt and pepper.

Mix up and pour over everything and let sit for 15 mins.

Serve to your very favourite people.

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Broccoli Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 bunch broccoli (washed and chopped)

12 strips bacon  (cooked and crumbled)

1 cup tasted sunflower seeds

½ cup raisins

1 cup Iceberg lettuce (washed and chopped)

½ cup sliced almonds

1 small red onion (finely chopped)

Dressing:

½ cup mayonnaise

½ cup plain yogurt

½ cup sugar

2 tbsp. red wine vinegar

1 tbsp. fresh basil (chopped)

Combine broccoli, bacon, sunflower seeds, raisins, lettuce, almonds and onion

Whisk dressing ingredients together in a small bowl

Just before serving, pour dressing over salad and toss well

Salt & pepper to taste

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Bruschetta
Lyndsay Richmond, Picton BIAA

1 large baguette
2 large tomatoes
½ cucumber
¼ of a whole onion
2 cloves of garlic
6 leaves of basil
Package of Goat Cheese
Dash of balsamic vinegar
Dash of olive oil
Dash of salt & pepper

1. Cut baguette into slices & toast in oven until golden brown
2. Dice tomatoes, cucumber & onion into small pieces and mix in a bowl
3. Add garlic, basil, oil & vinegar to the veggie mixture
4. Spread goat cheese onto warm baguette slices and cover with bruschetta topping

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Carrot & Ginger Soup

Vicki Emlaw, Vicki's Veggies

2lbs carrots sliced

1tbl fresh ginger

1lg onion, chopped

Saute together in a pan with butter

add 

1 tea sea salt

1/2 tea ground pepper

add

2 cups water (or chicken stock) and boil

Puree with hand blender and add 3/4 cup cream before serving.

Garnish with parsley or cilantro.

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Cheesy Salsa Bake
Bob Downey, Certified Culinary Development Chef, Wellington Times

1½ cups cheddar cheese (shredded)

¼ cup onion (diced)

¼ cup red bell pepper (diced)

½ cup tomato puree

¼ cup cream cheese

1 tsp lemon juice

1½ tsp fresh cilantro (chopped)

2 green onions (diced)

olive oil

1  French bread stick (sliced)

salt and cracked black pepper to taste

brush one side of French bread with olive oil

place oil side up on a baking sheet

in a medium bowl add tomato puree, cream cheese, lemon juice, salt, pepper and mix smooth

add onions, red bell peppers, cilantro and fold gently to mix

spoon onto oil side of French bread

sprinkle evenly with shredded cheddar cheese

place in oven pre-heated to 325F until cheese melts

remove from oven and sprinkle with green onions

serve warm

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Chicken Soup
Bob Downey, Certified Culinary Development Chef, Wellington Times

2 quarter chickens

2 potatoes (peeled, cut into 1” cubes)

1 tbsp butter

3 carrots (sliced)

2 stalks celery (sliced)

2 green onions (chopped)

1 parsnip (peeled and chopped)

1 clove garlic (minced)

6 cups chicken broth

water

½ cup white wine

1 tbsp fresh thyme (chopped)

1 tsp fresh rosemary (chopped)

½ tsp fresh oregano (chopped)

1 tbsp fresh parsley (chopped)

salt and pepper to taste

in a large stock pot add chicken, ½ clove garlic, salt, pepper and cover with water

over medium heat bring to soft boil and cook fully covered then remove from heat

remove chicken and strain remaining liquid and save

pull cooked chicken meat off bone removing any remaining skin

in  a stock pot add and melt butter

add celery, carrots and sauté 3-5 minutes

add strained liquid back to stock pot

add chicken stock, thyme, rosemary, oregano, white wine, remaining garlic, salt, pepper and mix well

add green onions, parsnips, potatoes chicken and stir together

over medium heat bring to soft boil, reduce heat and simmer until vegetables are tender

add and stir in parsley

remove from heat and serve

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Chicken Stew

Bob Downey, Certified Culinary Development Chef, Wellington Times

Evening temperatures starting to drop, keep the family dining table delivering hearty meals to keep the family warm. Keep an ample supply of baked pumpkin seeds, tailored to your own blends creating a seasonal treat for the kids after a day at school! Enjoy!

4 boneless, skinless chicken breast halves (cut into 1” pieces)

1 onion (diced)

4 potatoes (peeled and diced 1”pieces)

2 stalks celery (sliced)

3 carrots (sliced)

½ clove garlic (minced)

6 cups chicken broth

2 cups cream

¼ cup white wine

1 tbsp. vegetable oil

1½ tsp. fresh thyme (chopped)

1 tsp. fresh rosemary (chopped)

½ tsp. marjoram

1 tbsp. fresh parsley (chopped0  

2 tbsp. flour

salt and pepper to taste

In a skillet add and heat oil

Add garlic, onions, celery and sauté 2-3 minutes

In a large bowl add 5 cups chicken broth, white wine, thyme, rosemary, marjoram, salt, pepper and mix well

In a small bowl add remaining cup chicken broth, flour and mix until well blended and smooth

In a slow cooker add chicken, carrots, sauté mix and fold together

To slow cooker add broth mix and stir

To slow cooker and flour blend add stir to mix even

Place slow cooker on medium and cook for 2 hours covered then reduce heat to low

Add potatoes, cream and stir to mix

Continue to cook covered 3½ - 4 hours until full cooked, stirring frequently

Add parsley and stir to mix

Remove from heat and serve

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Chilled Cantaloupe Soup
Rosemary Smith, Milford

Eating is at its best in the summer because our local County produce tastes fantastic. Not only are we getting maximum goodness, we are supporting our terrific farmers who work from dawn to dusk providing a wonderful array of wholesome produce. And, we are reducing our global footprint when we buy locally grown food. We take control of our food source, our well being and the sustainability of our local market.

Serves 6.

This is the perfect starter on a hot summer night.

4 cups chopped cantaloupe
1 minced shallot (about 2 tsps)
1 tsp. chopped fresh tarragon or mint
1 tsp. chopped fresh chives
1 cup chicken or vegetable stock
1 cup 2% yoghurt
½ cup County cider or County riesling
2 tsp. maple syrup
1 tsp. salt
Fresh cracked pepper to taste

Whirl around in food processor or use hand Mouli until smooth.

Chill for at least 2 hours and serve.

Garnishes: Small dollop of yoghurt (or crème fraiche) and a sprig of tarragon or mint, whichever you prefer. A few floating blueberries looks pretty if you have on hand.

Some options:

• This is a low fat soup. For a richer soup, you can substitute cream for yogurt. If you are throwing caution to the wind, 35% cream would be superb.
• If you like a bit of heat, you can throw a hot pepper or some grated ginger into the mix.
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Chilled Minted Fresh Pea Soup
Kato Wake, Cherry Valley

I had a few wicked dinners this summer while entertaining this August, and it was a great feeling (body, mind and spirit!) to serve a 100% county feast.

Makes 4.
1½ cups chopped onion
1 tbsp. unsalted butter
6 cups peas (fresh or frozen)
5 cups chicken stock (bought or made)
2 handfuls fresh mint
Salt & Pepper
½ cup yogurt
Fresh mint to garnish

In saucepan, sweat onions in butter over moderate heat, covered, until translucent. Add peas and broth and simmer uncovered 5 minutes. Peas should be tender. Add chopped mint. In blender, puree all until smooth. Pass through a coarse sieve. Heat again, add salt and pepper to taste. Chill and add yogurt, mix well. Refrigerate well. Including the serving bowls! Garnish with fresh mint.
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County Leek Cheddar & Ale Soup
Lyndon Johnston, Currah's Café and Restaurant

¼ cup flour

¼ cup butter plus 2 tablespoons

6 cups chicken stock

2 cups 18% cream

2 bottles of local summer pale ale [Barley Days Brewery]

3 large leeks chopped medium

½ large Spanish onion chopped fine

2 cups grated white old cheddar

¼ teaspoon salt

Pinch of white pepper

Sauté leeks and Spanish onion in 2 tablespoons butter and a pinch of salt. Cook until tender. Add little bits of beer to keep it moist.

Heat remaining butter and add flour. Cook the roux until amber in color.

Add chicken stock approximately 2 cups at a time. Bringing back to boil over medium high heat, whisking constantly. After all the stock is incorporated add the remaining beer seasoning with salt and pepper.
Add 18% cream and slowly whisk in the cheddar.

The soup should have a nice silky texture.

Enjoy!

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County Sangria

Suzanne Lafrance, Moonlight on the Lake

1 bottle of chilled rosé
1 bottle (beer size) of chilled waupoos cider
1 cup of crushed seasonal berries (any or a mix)
¼ cup of maple syrup

Put everything in a pretty jug pitcher with a tray of icecubes and stir with a long spoon. Great as a cocktail sipper in tall stemmed wine glasses.

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County Sweet Relish
Brian and Janet Hadley, Napanee

County Sweet Relish is ideal for county meat. It is so simple to make. We usually buy the ingredients at local vegetable stands in the county to support local farmers directly.

Boil and skin 12 medium tomatoes
Dice and add
6 firm pears
6 apples
3 large red and

Crab Stuffed Pastry Pinwheels

3 large green sweet peppers
3 cups sugar
2 cups white vinegar
4 tbsp. of pickling spice in cheesecloth
2 tbsp. salt
(If you like it spicier, you can add onions or garlic, but we like it plain and simply sweet.)

Boil in a large pan for about an hour or until thickened. Pour boiling hot into sterilized mason jars and seal. Ready to use right away or store in all winter, no need to refrigerate.
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Crab Stuffed Pastry Pinwheels

Bob Downey, Certified Culinary Development Chef, Wellington Times

2 cups crab meat (cooked, flaked)

2 green onions (diced)

¼ cup celery (diced)

1 ½ cups cream cheese

¼ cup mayonnaise

¼ cup sour cream

1 tsp Worcestershire sauce

1 tbsp Italian salad dressing

½ tsp mustard powder

½ cup Swiss cheese (shredded)

salt and pepper to taste

pastry sheets

in a medium bowl add cream cheese, mayonnaise, sour cream,, Worcestershire sauce, Italian salad dressing, mustard, sakt, pepper and mix smooth

add crab meat, green onion, celery, Swiss cheese and fold even gently

lay out pastry sheets

spoon crab mix onto pastry sheets and spread even

roll pastry sheets then slice diagonally

1 1/2 thick

lay on lightly greased baking sheet

place in oven pre-heated to 375F

bake until golden 15-20 minutes

remove from oven let cool

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Cream of Sorrel Soup

Vicki Emlaw, Vicki's Veggies

Clean and chop 2 cups sorrel

Saute until wilted in 1-2 tbl butter

Add 5 cups of chicken stock or veggie stock

Simmer for 2 min and remove from heat

Add 1/2 cup cream + 3 beaten egg yolks

Heat until soup thickens slightly

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Creamy Basil Tomato Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

8 cups crushed tomatoes

2 cups chicken broth

1½ cups cream

¼ cup white wine

1 small onion (peeled, diced)

½ clove garlic (minced)

½ cup butter

 1 tsp fresh oregano (chopped)

1½ tbsp fresh basil (chopped)

salt and cracked black pepper to taste

fresh basil sprigs for garnish

in a skillet add and melt 1 tbsp butter

add onions, garlic and saute 2-3 minutes then remove from heat

in a syock pot add crushed tomatoes, chicken broth,white wine and mix well

bring to a soft boil then reduce heat and simmer 8-10 minutes

add oregano, basil, salt, pepper and mix well

continue to simmer 5 minutes

add cream and mix well

add butter and gently mix until melted and mixed in then remove from heat

garnish with fresh basil sprigs and serve

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Creamy Dill Potato Salad - featured at the 3rd annual Harvestin' the County Supper!

Waring House Catering

5 lbs. mini red skinned potatoes

2 bunches green onions

1.5 cups diced red pepper

½ cup minced fresh dill

2 cups mayo

1/3 cup white wine vinegar

1/3 cup vegetable oil

Salt and pepper to taste.

Cut potatoes into bite size pieces, leave the skins on. 
Boil in salted water. 
Slice onions, dice peppers. 
Mince dill. 
When potatoes are tender drain, place in a bowl, and pour vinegar over them while they are still hot. 
Mix the oil, mayo, and salt and pepper together. 

Put the chopped vegetables with the potatoes, mix the mayo mixture in, combine to coat. 

Serve cold.

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Creamy Potato Bacon Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 potatoes (peeled, cut cubes approx; ½”)

10 bacon strips (diced)

1 onion (peeled and chopped)

2 stalks celery (sliced)

½ clove garlic (minced)

6 cups chicken stock

1½ cups milk

1 cup heavy cream

1 3/4 cups milk

1½ tbsps ranch dressing

1 cup sour cream

¼ cup fresh parmesan cheese (grated)

1 tsp fresh thyme (chopped)

salt and pepper to taste

1 cup cheddar cheese (shredded)

2 green onions (sliced)

in a large stock pot add bacon, onions, garlic and saute until bacon is cooked

remove saute from pot and set a side

in stock pot add chicken stock, potatoes and bring to a soft boil

continue to cook until potatoes are firm tender

add saute mix back and stir to mix

add milk, cream, ranch dressing, parmesan cheese, thyme, salt, pepper and stir to mix

continue to simmer 8-10 minutes

add sour cream and stir to mix in

remove from heat

sprinkle with shredded cheddar cheese

garnish with green onions

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Easy Oven Stew

Leo P. Finnegan, Mayor

1 to 1½ pounds stewing beef

2 tbsp. instant tapioca

2 tbsp. sugar

1 20 oz. can V8 juice

Onions

Carrots

Potatoes

Celery

Salt and pepper

Mix beef, vegetables and salt/pepper together

Mix instant tapioca, sugar and V8 juice; pour over beef/vegetable mixture

Roast in 350° oven for three hours, OR, place in slow cooker on low for 8 hours

Stir and serve!

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French Potato Salad

Vicki Emlaw, Vicki's Veggies

3 tbs minced shallots

3 tbs minced garlic 

3000 ml cooked new potatoes, cut into quarters, skins on.

500 ml celery diced

1000 ml shaved fennel

250 ml green onion sliced on the bias.

Combine all ingredients.

Viniagrette: 

125 ml Dijon

125 ml olive oil

125 ml white wine vinegar

should be sharp and thick with mustard

chopped parsley

chopped tarragon

chopped dill

season with salt and pepper

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Fresh Pea Salad

The Grange of Prince Edward Vineyards & Estate Winery

Fresh green peas, blanched and chilled
Fresh baby beets, cooked, quartered and chilled
Shallots, finely chopped

Garnish with your favourite red wine vinaigrette recipe using Trumpour’s Mill Gamay Noir

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Fresh Pepper and Pasta Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 cups penne pasta (blanched firm, tender and chilled)

2 tomatoes (chopped)

¼ cup onion (chopped)

1 orange bell pepper (julienne)

1 yellow bell pepper (julienne)

½ cup black olives (pitted, sliced)

1½ cloves garlic (chopped)

¾ cup olive oil

1 cup feta cheese (crumbled)

½ cup white wine vinegar

1 tbsp fresh oregano (chopped)

2 tbsps fresh basil (chopped)

salt and black pepper to taste

in a large bowl add cooked pasta, orange peppers, yellow peppers, oions, olives and fold gently

add tomatoes  

in a small bowl add olive oil, white wine vinegar, garlic, oregano, basil, salt, pepper and mix well  

sprinkle feta cheese over pasta mix then drizzle vinaigrette over top evenly  

fold  gently to mix

serve chilled

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Fresh Salad With Tarragon Chicken

Bob Downey, Certified Culinary Development Chef, Wellington Time

3 chicken breasts (boneless, skinless, cut into 1½ pcs)

3 cups mixed salad greens (chopped)

10 cherry tomatoes (cut in half)

3 green onions (chopped)

1 carrot (shredded)

1 clove garlic (chopped)

3 tbsp olive oil

1 tbsp white vinegar

1 tbsp white wine

1 tbsp fresh tarragon (chopped)

1½ tsp fresh rosemary (chopped)

1 tsp lemon juice

salt and pepper to taste

- in a large bowl add 1 tbsp olive oil, rosemary, salt, pepper and mix well

- add chicken pcs and fold to coat

- add coated chicken to skillet heated to medium high

- sauté chicken while turning for 8-10 minutes, until fully cooked and browned

- remove from heat and set aside

- in a large bowl add salad greens, cherry tomatoes, green onions, carrot shreds and toss

- in a small bowl add 2 tbsp olive oil, vinegar, garlic, white wine, lemon juice and mix well

- add tarragon, salt, pepper and mix

- drizzle ¾ of vinaigrette over salad mix and toss gently

- portion salad on serving dishes

- spoon warm cooked chicken pcs over salad

- drizzle with remaining vinaigrette

- serve

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Fresh Strawberry Feta Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

Fresh strawberries in abundance, take advantage when creating salads, marinades and desserts. Fresh strawberries in salads are an excellent way to change up flavours while bringing out plate presentation. Enjoy!

4 cups salad greens (washed, chopped)

2  cups fresh strawberries (sliced)

1 carrot (shredded)

1 red onion (sliced thin, rings pulled apart)

½ clove garlic (chopped)

¼ cup olive oil

½ cup balsamic vinegar

1 cup feta cheese (crumbled)

1 tbsp. fresh marjoram (chopped)

1 tsp. white sugar

salt and pepper to taste

2 tbsp. walnuts (chopped)

In a large bowl add salad greens, strawberries, carrot, onion and toss gently to mix

Add crumbled feta cheese and toss gently

In a medium bowl add olive oil, vinegar, garlic, marjoram, sugar, salt, pepper and mix well

Portion out salad mix onto serving dishes

Drizzle vinaigrette over top

Garnish with chopped walnuts

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Fresh Summer Greens & Strawberry Salad
Bob Downey, Certified Culinary Development Chef, Wellington Times

With fresh strawberries in season, entice the family with fresh summer treats. Utilize fresh strawberries not only in your tantalizing dessert creations, but bring out full fruity flavour delivery to the dinning table in your salads. Enjoy!  

4 cups mixed salad greens (torn)

2 cups fresh strawberries (hulled and sliced in half)

8 cherry tomatoes (sliced in half)

1 carrot (shredded)

¼ clove garlic (minced)

½ cup mandarin oranges (drained)

1 cup olive oil

2 tbsp. balsamic vinegar

1½ tsp. fresh tarragon (chopped)

1 tsp.  white sugar

salt and black pepper to taste

2 tbsp. pecans (chopped)

In a large bowl add salad greens, strawberries, tomatoes, carrots and toss gently to mix

In a medium bowl add olive oil, balsamic vinegar, garlic, sugar, tarragon, sugar, salt, pepper and mix well

Add mandarin oranges to salad then drizzle with vinaigrette

Toss gently to mix even and coat

Sprinkle

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Garden Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

6 cups salad greens (chopped)

2 tomatoes (diced)

2 stalks celery (sliced)

1 cup mushrooms (washed well, sliced)

½ red bell pepper (julienne)

½ orange bell pepper (julienne)

1 carrot (shredded)

1 onion (peeled, sliced thin, rings pulled apart)

4 radishes (sliced)

in a large bowl add salad greens, celery, mushrooms, red peppers, orange peppers, onions, radishes and toss to mix

add tomatoes, carrots and toss gently to mix

add vinaigrette and toss gently

serve chilled

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Garden Pea Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

1lb fresh peas

½ cup red bell pepper (diced)

½ cup water chestnuts (drained, chopped)

2 tbsps cashews (chopped)

1 small onion (sliced thin, rings pulled apart)  

1/4 cup mirin wine vinegar

1½ tbsp sesame oil

1 tbsp orange zest

salt and pepper to taste

in a large bowl add peas, red bell peppers, water chestnuts, onions, orange zest and toss gently to mix

in a small bowl add mirin wine, sesame oil, salt, pepper and mix well  

drizzle over pea mix and fold gently to coat  

sprinkle cashews over top to garnish  

chill until served

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Garden Penne Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

Keep the grill sizzling, family and friends close at hand to enjoy fresh creations combining unique flavour combinations. Your family’s patio table will be completely dressed out not only pleasing to palettes but with a spray of color sure to entice. Always take advantage of the fresh local produce to deliver unsurpassed taste. Enjoy!

4 cups penne pasta (blanched firm and tender, rinsed well)

½  red bell pepper (julienne)

½  yellow bell pepper (julienne)

1 carrot (shredded)

2 tomatoes (diced)

¼ cup black olives (drained, sliced)

½ cup olive oil

1 clove garlic (minced)

2 tbsp. white wine vinegar

2 tbsp. Italian salad dressing

¼ cup fresh parmesan cheese (grated)

1 tbsp. fresh oregano (chopped)

½ tbsp. fresh basil (chopped)

½ tsp. fennel (ground)

salt and cracked black pepper to taste

sprigs of fresh parsley (for garish)

In a large bowl add blanched pasta, red peppers, yellow peppers, carrot shreds, tomatoes, olives and fold gently to blend

In a small bowl add olive oil, garlic, white wine vinegar, Italian salad dressing, oregano, basil, fennel, salt, pepper and mix well

Pour over pasta mix and fold together

Dust with parmesan cheese and fold gently

Garnish with fresh parsley sprigs

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Garlic Scape Pesto

Vicki Emlaw, Vicki's Veggies

1 lb. of Scapes

1 cup of cheese, we used 3/4 parmesan and 1/4 asiago

1 cup olive oil

1/2 cup sunflower seeds

2 tbls lemon juice

6 basil leaves

1 tea salt

1/4 tea pepper

and blend it all in the food processor

It will freeze really well

If you are sick of eating scapes make this and freeze it

You will be thankful in the winter when there are no garlic scapes

I use it on pasta or crackers with cheese. I also use it on pizza instead of sauce.

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Garlic Scape Soup

Vicki Emlaw, Vicki's Veggies

3 cups garlic spears, cut into 2-inch pieces

1 medium onion, chopped

1 tbsp olive oil

1 tsp thyme leaves or 1/2 tsp dried thyme

3 cups chicken broth

1 cup cream

Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium

heat until vegetables are soft

Add the thyme at the end

In food processor, pureé the vegetables and add chicken stock as needed to

make a smooth paste

In saucepan, heat the vegetable mixture and add the remaining chicken broth Bring to a simmer and add the cream

Adjust the seasoning

Serves 4

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Glazed Water Chestnuts

Bob Downey, Certified Culinary Development Chef, Wellington Times

2 cans water chestnuts (drained)

1 lb bacon slices (cut in half)

2 cups soya sauce

¼ cup mirin wine

¼ cup brown sugar

1 tsp sesame oil

¼ cup toasted sesame seeds

wrap water chestnuts with bacon slices and hold in place with toothpicks

in a medium bowl add soya sauce, sesame oil and mix well

add bacon wrapped water chestnuts to soya sauce mix to cover

chill for 4-6 hours

remove from sauce mix and place on baking sheet

place in oven pre-heated to 350F and bake for 20-25, minutes until bacon starts to crisp

remove from oven

in a small sauce pan add remaining sauce marinade

add mirin wine, brown sugar and mix well

over medium heat reduce until syrupy while stirring

remove from heat and drizzle over cooked water chestnut wraps

garnish with toasted sesame seeds

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Goat Cheese Bruschetta

Bob Downey, Certified Culinary Development Chef, Wellington Times

½ lb. goat cheese

1 cu sundried tomatoes (sliced)

3 tbsp. olive oil

1 clove garlic (minced)

1 tsp. fresh oregano (chopped)

6 slices French bread (sliced thick)

cracked black pepper to taste

sprigs of fresh parsley

place bread on BBQ pre-heated to medium

toast both sides until golden

remove from grill

in a small bowl add 2 tbsp. olive oil, garlic and mix well

brush top of toasted bread to coat well

spoon goat cheese on top of oil side of toast and spread even

place sundried tomato evenly over goat cheese

in a small bowl add remaining olive oil, oregano, black pepper and mix

drizzle over sundried tomatoes garnish with fresh parsley

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Grilled Apple Chutney

Bob Downey, Certified Culinary Development Chef, Wellington Times

The County harvest of fresh apples can be incorporated into your cooking creations. Apples can be roasted, grilled, or enjoyed fresh in smoothies. Use fresh chutneys as a complimenting garnish for freshly grilled vegetables and pork. Be sure to season adhering to personal family preferences. Enjoy!

6 tart apples (peeled and cored)

1 onion (diced)

1 cup raisins

1 stalk celery (diced)

½ cup apple cider

½  cup white wine vinegar

3 tbsp. butter (melted)

1¼ cup brown sugar

2 tsp. cinnamon (ground)

¼ tsp. nutmeg

¼ tsp. cloves (ground)

½ tsp. cardamom (ground)

salt and pepper to taste

foil (cut into squares)

In a small bowl add 2 tbsp. melted butter, raisins, ¼ cup brown sugar and mix well

Place apples on individual foil pieces and spoon raisin mix into middle

Wrap foil around apples to seal

Place wrapped apples on pre-heated BBQ over medium heat to grill

Cook for 20 minutes until apples are tender, remove from heat to cool

Open foil to remove cooked stuffed apples

Chop stuffed apples

In a medium sauce pan add 1 tbsp. melted butter, onions, celery and sauté 3-5 minutes

Add apple cider, vinegar and mix

Add 1 cup brown sugar, cinnamon, nutmeg, cloves, cardamom, salt, pepper and mix well

Add chopped grilled apples and fold to mix

Heat over medium heat until starts to bubble while stirring

Reduce heat and simmer 10-15 minutes while stirring

Remove from heat, spoon into bowl, cover and chill.

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Grilled Asparagus Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

1½ lbs  fresh asparagus spears

2 cups mushrooms (sliced)

1 carrot (shredded)

½ cups shallots (diced)

½ clove garlic (minced)

2 tbsp vegetable oil

1½ tbsps sesame oil

1½ tbsps rice wine vinegar

1 tbsp soya sauce

1 tsp Dijon mustard

¼ tsp ginger (ground)

1 tbsp toasted sesame seeds

salt and pepper to taste

in a medium bowl add 1 tbsp vegetable oil, salt, pepper and mix well

add asparagus spears and toss to coat well

place coated asparagus on BBQ pre-heated to medium-high

grill for 3-5 minutes, until desired tenderness, turning once

remove from grill and let cool then slice into 1"- 1/2" pcs

in a saute pan add remaining vegetable oil, mushrooms, garlic, shallotsand saute 2-3 minutes then remove from heat

in a large bowl add grilled asparagus, saute mix, carrot shreds and fold together

in a small bowl add rice wine vinegar, sesame oil, soya sauce, Dijon mustard, ginger, salt, pepper and mix well

drizzle marinade evenly over asparagus mix and fold gently to mix

garnish with toasted sesame seeds

serve

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Grilled Chicken Mandrain Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 chicken breasts (boneless, skinless)

6 cups salad greens

1 orange bell pepper (julienne)

1 tomato (diced)

½ cup raisins

2 small cans mandarin oranges (drain & save juice)

¼ cup almonds (sliver)

1 clove garlic (minced)

1 ½ cups celery (sliced)

3 green onions (chopped)

2 tsp fresh oregano (chopped)

1 tbsp vegetable oil

1 tbsp sesame oil

1 tbsp brown sugar

2 tbsp white wine vinegar

¼ cup toasted sesame seeds

1 tsp lemon juice

salt & pepper to taste

in a small bowl add sesame oil, ½ clove garlic, salt, pepper and mix well

rub chicken breasts to coat

place coated chicken breasts on BBQ grill over medium heat

grill until fully cooked, until juices run clear, turning once

remove from heat and gently slice julienne

in a medium bowl add vegetable oil, brown sugar, vinegar, oregano, juice from oranges, ½

clove garlic, salt, pepper and mix well

in a large bowl add salad greens, orange bell pepper, diced tomato, raisins, celery, green

 onions, almonds and fold gently to mix

drizzle vinaigrette over salad and fold gently to coat

portion salad on serving dishes

fan grilled chicken strips across salad

drizzle with lemon juice

garnish with toasted sesame seeds 

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Grilled Chicken Pasta Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

While creating your summer time meal favourites, be sure to dress-out with fresh pasta salads. Salads can easily be made ahead and held chilled until the family dinner hour. Bulk up with further fresh vegetables to flip out meat for a lighter vegetarian twist. Enjoy!

4 chicken breasts (boneless, skinless)

4 cups spiral pasta (blanched al dente)

3 tomatoes (chopped)

1 onion (chopped)

2 stalks celery (chopped)

½  cucumber (peeled and chopped)

2 green onions (chopped)

½ clove garlic (minced)

¾ cup mayonnaise

¼ cup plain yogurt

½ cup sour cream

2 tbsp. grainy mustard

¼ cup white wine vinegar

3 tbsp. Italian salad dressing

1 tbsp. olive oil

1 tbsp. fresh oregano (chopped)

2 tbsp. white sugar

Salt and black pepper to taste

In a medium bowl add olive oil, 1 tbsp. Italian salad dressing, garlic, salt, pepper and mix well

Rub marinade mix on chicken breasts to coat well

Place coated chicken breasts on BBQ pre-heated to medium

Grill until about cooked half way, turn once and finish cooking

Remove from BBQ and chill

In a large bowl add blanched pasta, tomatoes, onions, cucumber, celery and fold gently to mix

In a medium bowl add mayonnaise, yogurt, sour cream, mustard, vinegar, 2 remaining Italian salad dressing and mix well

Add oregano, sugar, salt, pepper and mix

Pour over pasta blend and fold gently to coat

Cover and chill until served

Sprinkle with chopped green onion to garnish just before serving

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Grilled Corn Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

6 ears of corn (in husks)

2 cups canned red kidney beans (drained and rinsed)

2 cups canned black beans (drained and rinsed)

1 cup canned pinto beans (drained and rinsed)

¼ cup green chilli peppers (drained, rinse, diced)

½  red onion (diced)

2 tomatoes (chopped)

¼ cup red bell pepper (diced)

¼ cup green bell pepper (diced)

1 cup olive oil

¼ cup butter (melted)

¼  cup cider vinegar

1 tbsp. sugar

2 tsp. cumin

2 tsp. chilli powder

1 tsp. hot sauce

salt and cracked black pepper to taste

fresh parsley sprig

Peel back husks on corn to about 1 inch from bottom and gently remove silk

In a small bowl add melted butter, 1 tsp. cumin, 1 tsp. chilli powder and mix well

Brush butter mixture to coat corn well

Wrap husks back up around corn and tie with a piece of string

Place corn on BBQ pre-heated to medium for about 20 minutes turning frequently

Remove from grill, let cool then remove husks and cut corn from cobs

In a large bowl add corn kernels, kidney beans, black beans, pinto beans, chilli peppers, tomato, onions, peppers and fold gently to mix

In a medium bowl add olive oil, vinegar, sugar, remaining cumin, remaining chilli powder, hot sauce, salt, cracked black pepper and mix well

Pour mix over corn blend and fold gently to coat

Garnish with fresh parsley.

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Grilled Cucumber Dill Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 cucumbers (peeled and sliced 3/8” – ½” thick)

¼ cup onion (diced)

5 cups chicken broth

½ cup white wine

2 tbsp. olive oil

1 tbsp. butter

1 tbsp. fresh tarragon (chopped)

½ tbsp. fresh dill (chopped)

1/8 tablespoon dried tarragon

¼ cup plain yogurt

½ cup sour cream

Salt and pepper to taste

2 tbsp. green onion (sliced)

In a medium bowl add olive oil, salt, pepper and mix well

Add cucumber slices and fold to coat

Place coated cucumbers on BBQ grill pre-heated to medium-low

Grill until slightly grilled and charred, turn once and finish cooking grilling

In a medium stock pot add butter and melt

Add onions and sauté 2-3 minutes

Add white and continue sauté 2 minutes

Add chicken broth, tarragon, reduce heat and simmer gently for 8-10 minutes

In a food processor add grilled cucumber, sauté with broth and pureé smooth

Add yogurt, sour cream, dill, salt, pepper and blend smooth

Pour into a bowl, cover and chill

Ladle into serving dishes and garnish with fresh sliced green onions

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Grilled Fruit Salad Mojito
Bob Downey, Certified Culinary Development Chef, Wellington Times

2 apples (cored, sliced thick wedges)

4 pineapple slices (sliced thick & quartered)

2 peaches (cored, sliced thick wedges)

3 bananas (peeled, sliced lengthwise then in ½)

2 tbsp. butter (melted)

½ cup white rum

1 tbsp. lemon juice

2 tbsp. sugar

3 tbsp. honey

fresh mint (chopped)

 in a large bowl add apples, pineapple, peaches, bananas and fold gently

in a small bowl add butter, honey, rum, sugar and mix well

drizzle over fruit mix and fold gently to coat

place coated fruit on BBQ grill covered with foil pre-heated to medium

grill covered until fruit starts to caramelize and highlights

remove from grill

sprinkle with fresh mint

drizzle with remaining glaze

can be served with French vanilla ice-cream

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Grilled Zucchini Bisque

Bob Downey, Certified Culinary Development Chef, Wellington Times

1  zucchini (sliced lengthwise and quartered)

2 tbsp. olive oil

1 tbsp. butter

2 cups onions (diced)  

1½ cloves garlic (minced)

1 tomato (chopped)

5 cups chicken broth

1 tbsp. balsamic vinegar

1 cup heavy cream

1 tbsp. fresh oregano (chopped)

½ tbsp. fresh basil (chopped)

¼ tsp. allspice

1 tsp. white sugar

salt and pepper to taste

¼ cup sour cream

1 tbsp. fresh parsley (chopped)

In a medium bowl add olive oil, balsamic vinegar, salt, pepper and mix well

Add zucchini quarters and fold to coat

Place coated zucchini on BBQ grill pre-heated to medium-high

Grill until highlights and slightly tender, turn once and finish grilling

In a medium stock pot add butter and melt

Add onions, garlic and sauté 2-3 minutes

Add tomatoes and continue sauté 2-3 minutes

Add chicken broth, oregano, basil, allspice, sugar, salt, pepper  fold together, reduce heat and simmer gently for 10-12 minutes

In a food processor add grilled zucchini, broth blend and pureé smooth

Add cream and blend smooth

Add mix back to a stock pot and gently heat to desired temperature

Ladle into serving dishes, place a small doll-up of sour cream on top and gently swirl once with a knife

Garnish with fresh parsley

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Haricots Verts in Basil Vinaigrette

Adapted from Recipes from a Kitchen Garden, Renee Shepherd

1 lb. young green beans (French filet beans – haricots verts - are best)

2 cups fresh basil leaves

1 garlic clove

Salt and freshly ground pepper

2 teaspoons Dijon mustard

4 tablespoons balsamic vinegar

½ cup olive oil

 Trim and string beans, then blanch briefly in boiling water – just until bright green and tender-crisp. 

Drain in colander and submerge briefly in ice water to stop cooking.  Drain well.

In a blender or food processor, put garlic, basil, salt and pepper and pulse on and off.  Add mustard and vinegar and pulse until smooth. 

Add oil slowly with machine running just until blended.

Place beans in a serving bowl and toss with vinaigrette. 

Garnish with sliced scallions and chopped toasted walnuts or pecans

Serves 6 to 8

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Harvest Chili

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 lb. ground beef

½ lb. ground pork

1 onion (peeled, chopped)

2 carrots (peeled, sliced)

2 stalks celery (sliced)

2 cups mushrooms (sliced)

½ green bell pepper (diced)

½ red bell pepper (diced)

1 clove garlic (minced)

1 large can diced tomatoes in juice

3 cups red kidney beans (canned, drained, rinsed)

¼ cup tomato paste

4 cups beef broth

1½ tsp. Worcestershire sauce

1 tbsp. fresh oregano (chopped)

½ tbsp. fresh basil (chopped)

1½ tbsp. chilli powder

½ jalapeno pepper (ground)

1 tsp. fennel (ground)

½ tsp. ground bay

1 tsp. sugar

salt and pepper to taste

1 cup old cheddar (shredded)

In a skillet add ground beef, ground pork, onions, garlic and cook until browns

In a slow cooker add diced tomatoes, beef broth, green peppers, red peppers, tomato paste, carrots, celery, mushrooms, Worcestershire sauce and fold to mix even

Add ground beef mix and fold to blend

Add oregano, basil, chilli powder, jalapeno pepper, fennel, bay, sugar, salt, pepper and fold to mix even

Turn slow cooker on to medium and cook for 3-4 hours, stirring frequently

Add kidney beans and fold to mix

Reduce temperature to low and continue to simmer 1½ - 2 hours

Spoon into serving dishes

Garnish with shredded cheddar

Serve hot

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Hearty Vegetable Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 large can diced tomatoes in juice

2 carrots (sliced)

3 stalks celery (chopped)

1 onion (chopped)

2 cups cabbage (chopped)

2 cups white kidney beans (drained)

1 cup pinto beans (drained)

1 cup chopped carrots

2 cloves garlic (minced)

4 cups vegetable broth

2 cups water

1 tbsp olive oil

1 tbsp fresh basil (chopped)

1 tbsp fresh thyme (chopped)

1 tsp fresh oregano (chopped)

salt and pepper to taste

in a skillet add and heat oil

add onions, celery, 1 clove garlic and sauté 3-5 minutes then remove from heat

in a large stock pot add vegetable broth, water, remaining garlic, basil, thyme, oregano, salt, pepper and mix well

add tomatoes with juice, sauté mix, carrots, cabbage, kidney beans, pinto beans and fold to mix

bring to a soft boil over medium heat while gently stirring

reduce heat and simmer covered 35-45 minutes stirring occasionally

remove from heat and serve

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Honey Mustard Vinaigrette

Bob Downey, Certified Culinary Development Chef, Wellington Times

¾ cup olive oil

½ cup white wine vinegar

2 tsp Dijon mustard

1 tsp grainy mustard

½ clove garlic (minced)

1 tbsp liquid honey

salt and black pepper to taste

in a small bowl add olive oil, white wine vinegar, Dijon mustard, grainy mustard, salt, pepper and mix well

add honey, garlic and mix well

drizzle over fresh salad and toss gently

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Hot Harvest Apple Cider

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 cups apple cider

2 cups apple juice

1 cup cranberry juice

1 tbsp. orange zest

½ cup maple syrup

3 cinnamon sticks

½ tsp. allspice ground

½ tsp. nutmeg ground

¼ tsp. cloves ground

¼ cup white sugar

1 tsp. cinnamon ground

Cinnamon sticks for garnish

In a large sauce pan add apple cider, apple juice, cranberry juice, maple syrup and mix well

Bring to a soft boil over medium heat, reduce heat and gently simmer for 10 minutes while stirring

In a small bowl add allspice, nutmeg, cloves and mix well

Add cinnamon sticks, spice blend to cider and continue to simmer 15-20 minutes

Remove from heat

In a small bowl add sugar, ground cinnamon and mix well

Wet the tops of serving cups and rim with cinnamon sugar

Pour hot cider mix into serving cups

Garnish with fresh cinnamon sticks

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Hunter's Stew

Bob Downey, Certified Culinary Development Chef, Wellington Times

2lb venison roast (cut into 1½” cubes)

4 cups beef broth

¼ cup red wine

1 tbsp Dijon mustard

2  onions (chopped)

1 carrot (shredded)

2 stalks celery (sliced)

1 can diced tomatoes in juice

1 can tomato paste

2 garlic cloves, minced

2 cups red kidney beans (canned, drained)

2 cups white kidney beans (canned, drained)

2 cups corn kernels

1 tbsp fresh oregano (chopped)

1 tbsp fresh thyme (chopped)

1 tsp fresh marjoram (chopped)

2 tbsps chilli powder

¼ tsp ground bay

salt and cracked black pepper to taste

in a small bowl add flour, salt, pepper and mix well

in a large bowl add venison and dust with flour blend

toss together to coat

in a large skillet  add and melt butter

add coated venison and cook until browned

add red wine, garlic and onions and continue to sauté for 2-3 minutes then remove from heat

in a slow cooker add beef broth, Dijon mustard, tomato paste and mix well

add oregano, thyme, marjoram, chilli powder, ground bay, salt, pepper and mix well

add diced tomatoes in juice, carrot, celery, corn and stir together

heat over medium high, covered,  until venison is fully cooked

reduce heat to low, add kidney beans and continue to simmer 50-60 minutes covered

serve hot

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Italian Wedding Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

¾ lb  ground beef

8 cups chicken broth

1 onion (peeled, diced)

¼ cup spinach (rinsed, chopped)

½ carrot (shredded)

1 egg, lightly beaten

2 cups acini de pepe pasta (blanched firm and tender)

1 tbsp fresh parmesan cheese (ground)

2 tablespoons dry bread crumbs

1½ tsp fresh basil (chopped)

1 tsp Italian seasoning

½ tsp fennel (ground)

salt and pepper to taste

fresh parsley sprigs for garnish

in a medium bowl add ground beef, egg, parmesan cheese, bread crumbs, Italian seasoning, fennel, salt, pepper and fold to mix well

form into firm balls approximately 3/4" - 1"

place in a skillet and lightly brown completely over medium heat then remove from heat

in a stock pot, add chicken broth, onion, meatballs stirring gently to mix

bring up to a soft boil, reduce heat and simmer until meatballs are fully cooked

add spinach, carrot shreds, basil, salt ,pepper, gently mix and continue simmer 2 minutes

remove from heat, garnish with fresh parsley

serve

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Leek Potato and Arugula Soup

Vicki Emlaw, Vicki's Veggies

4 tbls butter

1 onion chopped

3 leeks, chopped

2 med potatoes

4 cups stock

2 lg handfulls arugula, roughly chopped

2/3 cup heavy cream

salt & pepper

1. Melt butter add onion, leeks, potatoes and stir until coated with butter. Heat until sizzling then reduce the heat to low.

2. Cover and sweat the veg for 15 min. Pour in stock and boil, reduce heat cover and simmer for 20 min until tender.

3. Press through strainer or food mill and return to pan ( the book says- When pureeing the soup don't use a blender or food processor as these will give the soup a gluey texture.) Add the chopped arugula to the pan and cook the soup gently, uncovered for 5 min.

4. Stir in the cream, then season to taste and reheat gently

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Mandarin Chicken Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 boneless skinless chicken breasts (sliced julienne)

4 ½ cups iceberg lettuce (large shred)

1 tomato (chopped)

2 stalks celery (sliced)

1 carrot (shredded)

2 small cans mandarin oranges (drain & save juice)

½ clove garlic (minced)

1 ½ cups celery (sliced)

3 green onions (chopped)

1 tbsp vegetable oil

1 tbsp sesame oil

1 tsp vegetable oil

1 tbsp brown sugar

2 tbsp red wine vinegar

¼ cup toasted sesame seeds

1 tsp lemon juice

1 tsp curry powder

¼ cup almonds (chopped)

salt & pepper to taste

in a skillet add and melt butter

add chicken, dust with curry and sauté until fully cooked

in a small sauté pan add almonds, garlic, 1 tsp vegetable oil and sauté 2-3 minutes, set aside

and let cool

in a medium bowl add remaining vegetable oil, sesame oil, vinegar, ½  cup juice from oranges,

sesame seeds, brown sugar and mix well

in a large mixing bowl add lettuce, tomato, oranges, celery, lemon juice, salt, pepper,

green onions and  toss together

add cooked chicken and toss even

pour vinaigrette over salad and toss

sprinkle sautéed almonds over top as garnish

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Marinaded Grilled Asparagus

Bob Downey, Certified Culinary Development Chef, Wellington Times

1½ lbs asparagus

½ cup olive oil

¼ cup onions (minced)

1 clove garlic (crushed)

1 tbsp balsamic vinegar

1 tbsp soya sauce

1 tsp fresh basil (chopped)

1 tsp brown sugar

salt and pepper to taste

in a medium bowl add olive oil, balsamic vinegar, soya sauce, brown sugar, basil, salt, pepper and mix well

add garlic, onions and mix well  

add asparagus and fold gently to coat  

pre-heat BBQ to medium-high

place coated asparagus on lightly oiled grill

grill for 6-8 minutes turning once, until desired tenderness is reached

remove from grill

brush lightly with remaining marinade and serve

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Mixed Green Salad With Vinaigrette

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 cups mixed salad greens (chopped)

1 can mandarin oranges (drained)

1 apple (peeled, chopped)

1 carrot (shredded)

¼ clove garlic (minced)

2 tbsps apple juice

2 tbsps orange juice

2 tbsp maple syrup

1 tsp soya sauce

1 tbsps balsamic vinegar

1 tbsp olive oil

¼ tsp ginger (ground)

salt and pepper to taste

1 tbsp toasted sesame seeds

in a large bowl add salad greens, apple, carrot, mandarin oranges and toss gently to mix

in a small bowl add apple juice, orange juice, maple syrup, soya sauce, balsamic vinegar, olive oil and  and mix well

add ginger, salt, pepper and mix well

portion mixed salad on serving dish

drizzle with vinaigrette

sprinkle with toasted sesame seeds

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Oriental Citrus Vinaigrette

Bob Downey, Certified Culinary Development Chef, Wellington Times

¾ cup olive oil

¼ cup orange juice

¼ cup rice vinegar

2 tbsps mirin wine

1 tsp lemon juice

½ tsp lime juice

2 tbsps orange zest

1 tbsp fresh basil (chopped)

½ tsp fresh thyme (chopped)

salt and pepper to taste

in a small bowl add olive oil, orange juice, rice vinegar, mirin wine, lemon juice, lime juice and mix well

add orange zest, basil, thyme, salt, pepper and mix well

drizzle over fresh salad and toss gently

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Penne Pepper Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 cups penne pasta (cooked to firm)

1 small can white kidney beans (drained)

1 small can red kidney beans (drained)

1 small can black beans (drained)

2 stalks celery (sliced)

1 carrot (shredded)

1 bulb fennel (thin julienne)

1 red bell pepper (seeds removed and julienne)

½ orange bell pepper (seeds removed and julienne)

½ yellow bell pepper (seeds removed and julienne)

2 small tomatoes (sliced into small wedges)

2 green onions (chopped)

1 clove garlic (minced)

1 tbsp fresh oregano (chopped)

1 tbsp fresh basil (chopped)

1½ tbsp vegetable oil

½ cup extra olive oil

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

2 tbsp fresh parmesan cheese (grated0

salt & cracked black pepper to taste

in a skillet add vegetable oil and heat

add garlic, celery, fennel, red peppers, orange peppers, yellow peppers and sauté 2-3 minutes

in a small bowl add olive oil, balsamic vinegar, mustard, salt, pepper and mix well

in a large bowl add pasta, beans, sauté mix and fold together

add tomatoes, carrots, oregano, basil, green onions and fold gently

pour oil mix over salad blend and fold gently

hold chilled

dust evenly with fresh parmesan cheese before serving

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Penne Sausage Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 lb Italian sausage (cooked, sliced)

4 cups penne pasta (cooked to firm)

1 bulb fennel (thin julienne)

1 red bell pepper (seeds removed and julienne)

1 yellow bell pepper (seeds removed and chopped)

2  tomatoes (diced)

2 green onions (chopped)

1 clove garlic (minced)

1 tbsp fresh oregano (chopped)

1 tbsp fresh basil (chopped)

½ cup extra olive oil

1 tsp vegetable oil

¼ cup balsamic vinegar

salt & cracked black pepper to taste

1½ tbsps fresh Romano cheese

in a sauté pan add 1 tsp oil, Italian sausage, fennel, garlic  and sauté 3-5 minutes

in a large bowl add penne pasta, red bell peppers, yellow bell peppers, sauté mix and fold to mix

add tomato, green onions and fold gently to mix

in a small bowl add olive oil, balsamic vinegar, fresh oregano, fresh basil, salt, pepper and mix well

drizzle vinaigrette evenly over pasta blend and fold gently to mix

garnish with fresh Romano cheese

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Penne Sausage Tomato Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

½ lb sliced Italian sausage

3 tomatoes (diced 1”)

1 onion (chopped)

¼ clove garlic (chopped)

¼ cup black olives (sliced)

½ cup feta cheese (crumbled)

¼ cup olive oil

2 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tbsp fresh basil (chopped)

1 tsp fresh oregano (chopped)

1 tsp brown sugar

salt and cracked black pepper to taste

in a small bowl add olive oil, balsamic vinegar, Dijon mustard, garlic, brown sugar and mix well

add basil, oregano, salt, pepper and mix well

in a large bowl add tomatoes, onion, sliced sausage, sliced olives and fold gently to mix

drizzle evenly with vinegar blend and fold gently

add feta cheese and fold gently to coat

serve chilled

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Pumpkin Seed Delight

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 cups pumpkin seeds (rinsed well and pat dry)

¼ cup butter (melted)

½ tsp. nutmeg (ground)

½ tsp. salt

2 tsp. cinnamon (ground)

3 tbsp. brown sugar

1 cup pralines

1 tsp. powder sugar

In a large bowl add pumpkin seeds, melted butter and fold to coat

In a small bowl add nutmeg, 1 tsp. cinnamon, salt and mix well

Sprinkle over coated pumpkin seeds and fold to coat

Spread coated seeds evenly on a baking sheet and place in oven pre-heated to 300°F for 35-45 minutes, stirring occasionally then remove from oven

In a small bowl add brown sugar, 1 tsp. cinnamon and mix well

Place cooked hot pumpkin seeds in a large bowl, sprinkle with brown sugar mix and fold to coat

Add pralines and fold together

Let cool then dust with powder sugar

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Raspberry Vinaigrette

Bob Downey, Certified Culinary Development Chef, Wellington Times

¾ cup olive oil

¼ cup raspberry wine vinegar

¼ cup raspberries (pureed)

2 tbsps balsamic vinegar

1 tbsp soya sauce

1½ tsp Dijon mustard

1 clove garlic (minced)

2 tbsps sugar

1 ½ tsp fresh oregano (chopped)

1 tsp fresh basil (chopped)

salt and cracked black pepper to taste

in a small bowl add olive oil, raspberry wine vinaigrette, pureed raspberries, balsamic vinegar, soya sauce, Dijon mustard, garlic and mix well

add sugar, oregano, basil, salt, pepper and mix well

drizzle over fresh salad and toss gently

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Rebecca's Beet Salad of Love

Rebecca LeHeup-Bucknell, Ontario Culinary Tourism Alliance

Serves 6 or less, depending on who gets to it first

1 lb. organic greens washed

½ a dozen or so beets (an heirloom variety preferably but any Ontario beet will be beautiful) – boil those beets until they are still firm but you can stick a fork in em’. Note: don’t cut off the base of the tops as they will bleed into the water (keep the greens and fry up with some shallots and garlic) – when cooked the skin and stems will come off easily. After you’ve peeled the beets (do it under running cold water right after you’ve taken them off the stove), cut in half or quarter (depending on size) and while still warm spread out over the greens.

1 package Vicki’s Spring Splendor from Fifth Town Artisan Cheese – crumble this cheese over the beets and the greens while the beets are still warm. Dress with dressing (see below) just before you serve (no sooner or it will get soggy.)

Dressing:

1 shallot finely minced

1 tsp. Kozlick’s mustard or one of Mrs. McGarrigle’s mustards

Generous pinch of Fleur de Sel

2 tbsp. of red wine vinegar

Fresh cracked pepper

Mix all above about then add 4 tbsp. of REALLY GOOD olive oil

Voila!

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Roasted Tomato Basil Soup
Bob Downey, Certified Culinary Development Chef, Wellington Times

For a midday treat this summer try soups created with fresh County produce. Whether served hot or chilled the unique flavour blends will surely entice all providing full palate enjoyment to be savoured. Adjust herbs to your own personal family preference. Enjoy!

3 lbs tomatoes (chopped)

1 onion (diced)

½ cup carrot (shredded)

5 cups chicken broth

4 tbsp. olive oil

1 tbsp. balsamic vinegar

3 cloves garlic (chopped)

1 tsp. fresh oregano (chopped)

2 tbsp. fresh basil (chopped)

salt and cracked black pepper to taste

¼ cup sour cream

sprigs of fresh parsley

In a large bowl add chopped tomatoes

In a skillet add 1 tbsp. olive oil and heat

Add garlic, onions and sauté 2-3 minutes

In a medium bowl add sauté mix, balsamic vinegar, salt, pepper and fold together

pour mix over tomatoes and fold to coat

Spoon coated tomato mixture onto a baking sheet

Place on BBQ pre-heated to medium and grill covered until starts to blister, turn frequently

Remove from grill

In a food processor add grilled tomatoes and onions (with juices), chicken stock and pureé

Pour into a large bowl

Add oregano, basil, carrot shreds, salt, pepper and fold to mix well and chill

Pour into serving dishes and garnish with a doll-up of fresh sour cream and fresh parsley sprig.

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Sausage Penne Pasta Salad
Bob Downey, Certified Culinary Development Chef, Wellington Times

5 cups penne pasta (blanched al dente)

2½ cups cooked sausage (sliced)  

1½ cups red onion (chopped)

1 yellow bell pepper (chopped)

½ cup olive oil

2 tomatoes (chopped)

2 cloves garlic (chopped)

¼ cup rice wine vinegar

2 tbsp. Dijon mustard

1½ tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

½ tsp. fennel (ground)

1½ - 2 cups crumbled feta cheese

salt and cracked black pepper to taste

In a large bowl add penne, cooked sausage, onions, yellow pepper and toss gently

In a small bowl add olive oil, garlic, rice wine vinegar, Dijon mustard, oregano, basil, fennel, salt, pepper and mix well

Pour dressing over pasta mix and fold gently

Add tomatoes, crumbled feta and fold gently just to coat and mix

Cover and chill until served

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Sautéed Chicken Penne Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 cups penne pasta (blanched firm and tender)

2 chicken breasts (julienne)

10 cherry tomatoes (sliced in half)

½ onion (sliced thin, rings pulled apart)

½  red bell pepper (chopped)

½ yellow bell pepper (chopped)

1 carrot (shredded)

2 cloves garlic (chopped)

¼ cup olive oil

¼ cup white wine vinegar

1 tbsp olive oil

1 tbsp fresh basil (chopped)

1 tsp fresh oregano (chopped)

1 tsp fresh thyme (chopped)

salt and cracked black pepper to taste

1 cup feta cheese

to a sauté pan add 1 tbsp olive oil and heat

add chicken, 1 clove garlic and sauté until fully cooked then remove from heat and chill

in a large bowl add pasta, cherry tomatoes, red bell pepper, yellow bell pepper, carrot and fold to mix

in a small bowl add remaining garlic, white wine vinegar, remaining olive oil, basil, oregano, thyme, salt, pepper and mix well

-drizzle evenly over pasta salad and fold gently to mix

add sautéed chicken and fold gently to coat and mix

garnish with crumbled feta cheese

serve

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Sautéed Sausage Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

Enjoying the seasonal weather on the patio should include dinner salads along with BBQs. Try an array of herbs and spices blended with a little oil for rubs on grilled meats for a kick in flavour. Remember to indulge a little with an after meal treat outdoors in the evening air! Enjoy!

1 ½ cups cooked Sausage (chopped)

1 red bell pepper (julienne)

1 orange bell pepper (julienne)

½ yellow bell pepper (julienne)

2 large diced tomatoes

1 zucchini (sliced)

1 onion (peeled, sliced, pulled apart)

1/3 cup olive oil

½ cup fennel (chopped)

1 tbsp. fresh oregano (chopped)

1 tsp. fresh thyme (chopped)

1 tbsp. fresh basil (chopped)

1 cup Italian salad dressing

lettuce leaves

salt & pepper to taste

In a skillet heat olive oil

Add garlic, fennel, onion and sauté 3-5 minutes

Add zucchini, peppers, basil, thyme, oregano fold and continue to sauté 3 minutes

Add Italian salad dressing, salt and pepper and fold together

Add sausage, tomatoes and continue to cook while folding until heated

On a serving dish lay out lettuce leaves

Spoon sauté mix over top

Garnish with fresh parsley sprigs

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Sautéed Mushroom Bacon Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 cups salad greens (chopped)

2 cups mushrooms (sliced)

2 cups button mushrooms

1 small onion (diced)

1 clove garlic (chopped)

1 tomato (diced)

6 strips bacon (chopped)

½ red wine vinegar

3 tbsp Italian salad dressing

1 tsp basil (fresh chopped)

1 tsp oregano (fresh chopped)

½ tsp fennel (ground)

salt & pepper to taste

½ cup ricotta cheese (crumbled)

in a sauté pan add bacon and cook fully

remove bacon from pan and keep drippings

add sliced mushrooms, garlic and sauté 3-5 minutes

in a large bowl add salad greens, onion, button mushrooms, sauté mix , bacon and toss gently to mix

in a small bowl add red wine vinegar, Italian salad dressing, fresh basil, fresh oregano, fennel, salt, pepper and mix well

drizzle vinaigrette evenly over salad mix and toss gently to coat

sprinkle evenly with crumbled ricotta cheese for garnish

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Sautéed Tofu Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 cups tofu (diced)

4 cups lettuce (shredded)

1 cup orzo pasta (cooked to tender)

1 tomato (chopped)

2 stalks celery (chopped)

1 onion (sliced thin)

½ cup red bell pepper (chopped)

½ carrot (shredded)

3 tbsp vegetable oil

1 tbsp soya sauce

2 tbsp balsamic vinegar

1 tbsp red wine

1 tsp sugar

2 tsp fresh oregano (chopped)

1 clove garlic (minced)

salt & cracked pepper to taste

to a skillet add 1 ½ tbsp vegetable oil, tofu, soya sauce, ½ clove garlic and sauté 2-3 minutes

add onion,red wine and continue to sauté 2 minutes

remove from heat and chill

in a small bowl add balsamic vinegar, ½ clove garlic, oregano, sugar, salt, pepper, 1 ½ tbsp

 vegetable oil and mix well

in a large bowl add orzo, celery, tomato, red pepper and toss together

add tofu sauté and fold together

pour vinaigrette over salad and toss evenly

place shredded lettuce on plate and spoon salad mix over

garnish with shredded carrot

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Seared Ginger Tenderloin for Spinach Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

Bring the family a special evening treat of a warm beef topped Asian salad, garnish out with fresh toasted sesame seeds. Dress the dinner plate with a grilled marinated vegetable skewer to finish off fare. This is a meal truly to be enjoyed on the patio while relaxing after the day. Create your own warm salads from a variety of grilled proteins. Enjoy!

Seared Ginger Tenderloin:

4 beef tenderloins (6 oz. each)

½ cup rice wine vinegar

1/3 cup orange juice concentrate

2 tbsp. soya sauce

1 tbsp. sesame oil

2 tbsp. olive oil

1 tbsp. fresh ginger (minced)

½ tsp. ground cinnamon

¼ cup toasted sesame seeds

salt & pepper to taste

In a medium bowl add vinegar, orange juice concentrate, soya sauce, sesame oil, olive oil, salt, pepper and mix well

Add ginger, cinnamon and mix well

Place tenderloins in marinade to coat

Cover and chill for 3-4 hours

Pre-heat grill to medium high

Lay tenderloins on grill and turn once to sear completely

Reduce heat to medium and cook until desired doneness

Remove from grill and slice

Fan out over salad

Heat remaining marinade until soft boil while stirring

Remove from heat and drizzle over cooked beef

Dust with toasted sesame seeds for garnish

Spinach Salad Base:

4 cups spinach (washed and chopped)

2 cups bean sprouts (rinsed well)

1 cup celery (sliced diagonal)

3 cups broccoli florets

2 carrots (shredded)

¼ cup rice wine vinegar

1 ½ tbsp. soya sauce

1 ½ tbsp. sesame oil

1 ½ tbsp. honey

1 tbsp. vegetable oil

¼ cup water

2 cups spinach leaves (rinsed well)

In a sauté pan heat vegetable oil, add broccoli, celery and sauté 2-3 minutes (do not brown)

Add water, bean sprouts and continue to simmer vegetables about 3-5 minutes (until tender and firm)

Drain and set aside

In a large bowl add chopped spinach, carrot and toss well

In a medium bowl add vinegar, soya sauce, sesame oil, honey and blend well

Pour over spinach, carrot mix and toss well

Add sauté blend and fold until coated

Lay spinach leaves out to cover serving dish

Spoon salad over spinach leaves

Lay beef on top

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Seasoned Beans

Vicki Emlaw, Vicki's Veggies

1 lb of green, yellow or purple string beans

2 tbl of winter savory (can sub thyme)

1 tbl of honey

3 tbl apple cider vinegar

1 shallot

Take the ends off of the beans cook until they are done

Meanwhile slice the shallot really thin

Take savory off the stem and chop finely

Add vinegar and honey in a bowl with the savory and shallot

Let it all marinate for a while and mix in with the beans  

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Slow Cooked Chicken Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

Keep your family warm with hearty soups and stews piping hot from the slow cooker. When adding wine to soups, you can cook in or use to finish with depending on personal flavour preferences. Ensure all proteins are fully cooked when utilizing your slow cooker. Keep vegetables chunky and seasoning full to create not only eye appeal, but flavour burst on the palate. Enjoy!

3 chicken breasts (boneless, skinless, chopped into 1” pieces)

2 stalks celery (sliced)

2 carrots (peeled, sliced)

1 onion (peeled, chopped)

1 cup green beans

1 cup turnip (chopped)

1 cup cabbage (chopped)

 ½ clove garlic (minced)

6 cups chicken stock

1 cup cream

1 tbsp. white wine

1 tbsp. vegetable oil

1 tbsp. fresh rosemary (chopped)

½ tbsp. fresh thyme (chopped)

½ tbsp. fresh oregano (chopped)

salt and pepper to taste

½ tbsp. fresh parsley (chopped)

In a skillet add and heat oil

Add chicken, ½ tbsp. rosemary and cook until golden highlights

In a slow cooker add chicken broth, garlic, ½ tbsp. rosemary, thyme, oregano, salt, pepper and mix well

Add celery, carrots, onions, turnip, cabbage, cooked chicken and fold to mix

Turn slow cooker on to medium and cook for 4-5 hours, stirring frequently

Add green beans, cream, white wine and fold to mix

Reduce temperature to low and continue to simmer 1 - 1½ hours

Spoon into serving dish

Garnish with fresh parsley

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Smoked Salmon Crescents

Bob Downey, Certified Culinary Development Chef, Wellington Times

2 cups smoked salmon (chopped)

2 tbsps mayonnaise

2 tbsp cream cheese (softened)

1 tbsp sour cream

2 green onions (sliced)

½ tomato (diced)

1 celery stalk (diced)

1/2 cup finely chopped celery

1 tbsp fresh dill (chopped)

1 tsp lemon juice

salt and fine ground pepper to taste

fresh crescents (sliced in half)

fresh dill sprigs

cherry tomatoes

in a medium bowl add mayonnaise, cream cheese, sour cream and blend smooth

add fresh dill, lemon juice, salt pepper and fold to mix

add smoked salmon, green onions, celery, tomatoes and fold gently to mix then hold chilled

spoon min onto bottom slice of crescents then place top slice of crescent over to close

garnish with fresh dill sprig and cherry tomatoes

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Spinach Salad with Ricotta-Chevre Timbales, Red Onions and a County Cider Vinaigrette

Andrew Laliberte, Fifth Town Artisan Cheese Co.

Serves 4

For the salad:
400 gms fresh cleaned spinach leaves, free from stems
1 small red onion, thinly sliced

For the dressing:
100 ml walnut oil
50 ml County Cider
juice from ½ lemon
1 small shallot, minced
heaping tsp. parsley
½ tsp finely chopped thyme
salt and pepper to taste

Combine all ingredients and reserve until ready to toss the salad.

For the timbales:
150 ml Plain Jane or dill and lemon Fifth Town Bagel Chevre
125 ml Fifth Town fresh goat cheese ricotta
2 small shallots, finely diced
40 gms finely diced walnuts

Sauté shallots in a little butter until they are softened, do not burn. Blend both cheeses and shallots with a rubber spatula or wooden spoon until they are uniformly mixed. Roll into 1 inch balls (about 20 or so), then roll the balls in the walnuts and place on parchment paper lined baking sheet.

Put the dressing in a large bowl and then add the finely sliced onions. In a 300° oven warm the cheese timbales until slightly softened (about ninety seconds to two minutes). Toss the spinach with the onions in the dressing. Arrange the Spinach on a serving platter or individual plates. The onions will settle to the bottom of the bowl, arrange them on top of the salad. Arrange the warmed timbales on the salad and serve.

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Spring Salad with Marinated Chicken Breast

Bob Downey, Certified Culinary Development Chef, Wellington Times

Tantalize the family with fresh salad in raspberry vinaigrette along with the savory flavour of grilled chicken. Place your cooked, sliced chicken on top of your salad before drizzling with vinaigrette to bring these two dishes together or enjoy separate. Don’t feel guilty about dessert, indulge - you behaved at dinner! Enjoy!

Marinated Grilled Chicken Breasts

4 boneless chicken breasts (skin removed)

2 tsp. orange juice

2 tbsp. soya sauce

1 clove garlic (mined)

2 tbsp. olive oil

1½ tsp. fresh rosemary (chopped)

1 tsp. fresh thyme (chopped)

salt & pepper to taste

toasted sesame seeds

In a medium bowl add orange juice, soya sauce, garlic, olive oil and mix well

Add rosemary, thyme, salt, pepper and mix well

Add chicken and coat well

Cover and chill 4-6 hours

Place chicken on BBQ grill pre-heated to medium for 6-8 minutes

Brush well with remaining marinade and turn

Finish cooking fully

Remove from heat

Slice cooked chicken breasts diagonally

Dust with sesame seeds

Spring Salad

6 cups mixed greens

1 carrot (shredded)

10 baby tomatoes (sliced in half)

2 green onions (chopped)

1 can mandarin oranges (drained, save ½ juice)

1 cup raspberries

¼ cup pecans (crushed pieces)

2 tsp. olive oil

1 tbsp. brown sugar

¼ cup raspberry vinegar

1½ tsp. soya sauce

1 tsp. dijon mustard

½ clove garlic (minced)

½ cup raisins

salt & pepper to taste

In a large bowl add mixed greens, raisins, carrot, green onions and toss

Add baby tomatoes, mandarin oranges, raspberries and toss gently

In a small bowl add olive oil, raspberry vinegar, soya sauce, dijon mustard, garlic, lemon juice and mix well

Add brown sugar, thyme, salt, pepper and mix well

Place salad on serving dishes

Sprinkle pecans evenly over salad

Drizzle with vinaigrette

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Stuffed Mushrooms

Bob Downey, Certified Culinary Development Chef, Wellington Times

18 large fresh mushroom caps (stems removed and washed)

¼ cup sausage (ground)

1 cup cream cheese

2 tbsp onion (diced small)

1 tbsp red pepper (diced small)

¼ clove garlic (minced)

2 tbsp Italian salad dressing

¼ tsp cayenne pepper

1 tsp fresh oregano (chopped)

1 tsp fresh basil (chopped)

1 tbsp olive oil

1 tbsp fresh parmesan cheese (grated)

1 tbsp fresh Romano cheese (grated)

salt to taste

¼ cup Asia go cheese (shredded)

fresh parsley (chopped)

in a skillet add ground sausage, olive oil, garlic, onion and cook fully then remove from heat

 in a medium bowl add cream cheese, Italian salad dressing, cayenne, salt, parmesan cheese, Romano cheese and blend smooth

add red peppers and fold gently

spoon mix into mushroom caps

in a small bowl add parsley, Asia go cheese and mix gently

place stuffed caps on a lightly greased baking sheet

place in oven pre-heated to 425F for 6-8 minutes

top with parsley cheese mix

place back in oven cheese melts and slightly browned

serve warm

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Summer Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

5 cups salad greens (chopped)

1 pear (cored, sliced into thin wedges)

2 small oranges (peeled, wedges pulled apart)

1 carrot (shredded)

2 tbsp. honey

2 tbsp. red wine vinegar

¼ cup olive oil

1 tbsp. fresh basil (chopped)

1 tbsp. fresh mint (chopped)

salt & pepper to taste

in a large bowl add salad greens, pear, oranges, carrot and toss together

in a small bowl add honey, red wine vinegar, olive oil and mix well

add basil, mint, salt, pepper and mix

hold vinaigrette for 1-2 hours

drizzle vinaigrette over salad and toss gently

serve

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Summertime Tomato Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 tomatoes (sliced into wedges)

½ cup spinach (washed and chopped)

½ cup onion (diced)

½ cup orange bell pepper (diced)

1 clove garlic (chopped)

1 tbsp. fresh coriander (chopped)

2 tbsp. olive oil

1 tbsp. white wine vinegar

salt and pepper to taste

1 ½ cups feta cheese (crumbled)

in a large bowl add tomato wedges, spinach, onion, orange peppers and toss gently

in a small bowl add olive oil, vinegar, garlic, coriander, salt, pepper and mix well

drizzle over tomato salad

toss gently to coat

sprinkle feta cheese over top to garnish

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Sweet Pumpkin Loaf

Bob Downey, Certified Culinary Development Chef, Wellington Times

Tis the time of year to let the Great Pumpkin provide our seasonal treats. Adding orange juice, zest is an excellent accent flavour for pumpkin and squash recipes. Cranberries add a unique twist to round out your festive creations utilizing County fresh pumpkins. When incorporating fresh pumpkins in your culinary delights, they can be baked, blanched, micro-waved or just fresh purée depending on your recipe. Remember to adjust spicing to meet family palates! Enjoy!

1 small pumpkin (cut into quarters, seeds removed)

¼ cup butter (melted)

1 cup cream cheese (softened)

1 cup cranberries (cut in half)

1 tbsp. orange zest

11/3 cups vegetable oil

4 eggs (beaten)

1½ cups brown sugar

1½ cups white sugar

3½ cups flour

2 tsp. cinnamon (ground)

1 tsp. nutmeg (ground)

1 tsp. allspice

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

Drizzle melted butter on flesh side of pumpkin

Place pumpkin quarters on baking sheet cut side down

Place in oven pre-heated to 375°F and bake until tender, about 30-40 minutes

Remove from oven and let cool

Scoop out cooked pumpkin flesh and purée

Measure out 2¼ cups puréed pumpkin

In a large bowl add vegetable oil, eggs, white sugar, brown sugar and mix well

Add pumpkin, cream cheese and mix well

In a medium bowl add flour, cinnamon, nutmeg, allspice, baking powder, baking soda, salt and mix even

Add to pumpkin blend and mix even

Add cranberries, orange zest and fold even

Spoon mix into greased and floured 2 loaf pans  

Place in oven pre-heated to 350°F and bake for 50-60 minutes, until tooth pick inserted in center comes out clean

Remove from oven

Serve warm or let cool

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Bob Downey, Certified Culinary Development Chef, Wellington Times

2 cups penne (cook to firm)

1 lb ground beef

2 large cans diced tomatoes with juice

1 cup beef broth

1 carrot (sliced)

2 stalks celery (sliced)

1 cup corn kernels (canned, drained)

1 onion (chopped)

1 tbsp fresh oregano (chopped)

1 tsp basil (fresh chopped)

1 clove garlic (chopped)

1 tsp sugar

1 tsp cumin

1 tbsp parsley (fresh chopped)

salt & cracked pepper to taste

1 tbsp fresh parmesan cheese (grated)

in a skillet add ground beef, garlic, cumin and cook until browns

add onions, celery and continue sauté for 2-3 minutes then remove from heat

in a large stock pot add tomatoes with juice, beef broth, oregano, basil, sugar, salt, pepper and

 fold until blended

add cooked ground beef mix and fold until blended

over medium heat bring to a soft boil, reduce heat and simmer for 40-50 minutes

add penne pasta, corn and continue to simmer for 5-7 minutes

remove from heat, add parsley and fold even

ladle into serving dishes

garnish with fresh parsley

dust with fresh parmesan

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Tomato Chili Stew

Bob Downey, Certified Culinary Development Chef, Wellington Times

2 pounds ground beef

1 lb andouille sausage (chopped into ½  inch pcs)

1 can diced tomatoes in juice

1 cup red bell pepper (diced)

1 cup green bell pepper (diced)

2 stalks celery (sliced)

1 cup tomato puree

2 onions (chopped)

2 cups corn kernels (drained)

2 cloves garlic, chopped

3 cups red kidney beans (canned, drained)

1 ½ cups pinto beans (canned, drained)

4 cups beef broth

1 tbsp fresh oregano (chopped)

1 tbsp chilli powder

2 tsps cumin (ground)

½ tsp paprika (ground)

½ tsp Tabasco sauce

1 tbsp Worchester sauce

1 tsp sugar

salt and cracked black pepper to taste

in a skillet add ground beef and brown

add garlic, onions, celery, sausage and saute for 2-3 minutes then remove from heat in a slow cooke add beef broth, tomato puree, Tobasco sauce, oregano, chili powder, chili, cumin, paprika, sugar, salt, pepper and mix well  

add cooked beef mix, diced tomatoes with juice, red peppers, green peppers, corn, kidney beans, pinto beans and fold to mix

heat covered at medium heat and simmer 2-3 hoursa while stirring occasionally

serve hot

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Tomato Sausage Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 lb. Italian sausage (ground)

2 onions (chopped)

1 carrot (diced)

1 red bell pepper (chopped)

3 cloves garlic (minced)

1 large can tomatoes (diced in juice)

1 can black beans (drained)

1 cup corn kernels (drained)

4 cups vegetable broth

1 tbsp. cumin (ground)

1 tbsp. fresh oregano (chopped)

1 tsp. fresh thyme (chopped)

salt and pepper to taste

½ cup tomato paste

in a skillet add sausage, 1 clove garlic, salt, pepper and brown then remove from heat

in a small bowl add cumin, oregano, thyme, salt, pepper and mix well

in a slow cooker add broth, tomato paste, garlic and mix well

add sausage sauté mix, onions, carrots, red pepper, tomatoes with juice, beans, corn and stir to mix

add seasoning and stir gently

cook on medium for 6-7 hours stirring occasionally

serve hot

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Tortellini Mushroom Soup

Bob Downey, Certified Culinary Development Chef, Wellington Times

3 cups fresh tortellini

1 onion (chopped)

½ carrot (chopped)

1 clove garlic (minced)

2 stalk celery (chopped)

1 cup mushrooms (sliced)

1 tbsp. butter

½ cup white wine

1 cups chicken stock

1 tbsp. fresh rosemary (chopped)

1 tbsp. fresh thyme (chopped)

1 tsp. fresh oregano (chopped)

salt & pepper to taste

fresh sprigs parsley for garnish 

in a skillet add and melt butter

add onions, carrots, celery, garlic and sauté 2-3 minutes

in a slow cooker add chicken broth, wine, rosemary, thyme, oregano, salt, pepper and - stir to mix

add sauté mix, tortellini, mushrooms and stir

cook over medium-low for 4-6 hours stirring occasionally

garnish with fresh parsley

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Waldorf Salad With Strawberries

Bob Downey, Certified Culinary Development Chef, Wellington Times

1 cup strawberries (hulled and sliced)

4 cups cubed apples

2 cups pineapple tidbits (drained, save ½ cup juice)

½ cup celery (diced)

¼ cup carrot (shredded)

½ cup raisins

2 tbsps pecans (chopped)

½ cup mayonnaise

½ cup plain yogurt

¼ cup sugar

1 tsp lemon juice

in a large bowladd strawberries, apple, pineapple, celery, carrot, raisins, drizzle with lemon juice and fold to mix

in a medium bowl add mayonnaise, yogurt, pineapple juice, sugar and mix well

pour over salad mix and fold gently to coat

add pecans and fold gently to mix

serve chilled

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White & Wild Rice Salad

Bob Downey, Certified Culinary Development Chef, Wellington Times

4 cups cooked white rice

½ cup cooked wild rice

2 tomatoes (diced)

1 carrot (shredded)

½ cup feta cheese (crumbled)

1 cup canned black beans (drained)

1 red onion (peeled, diced)

½ green bell pepper (diced)

¼ cup white wine vinegar

¼ cup balsamic vinegar

½ cup olive oil

1 tsp lemon juice

1 tbsp fresh basil (chopped)

1 tbsp fresh oregano (chopped)

1 tablespoon white sugar

½ tsp curry powder

salt and pepper to taste

fresh parsley sprigs for garnish  

in a large bowl add cooked white rice, cooked brown rice and fold to mix

add diced tomatoes, carrot, red onion, green pepper, olive oil and fold gently tomix and coat then hold chilled

in a small bowl white wine vinegar, balsamic vinegar, frsh basil, fresh oregano, sugar,curry powder salt, pepper and mix well

drizzle evenly over rice salad and fold gently to mix and coat

sprinkle feta cheese over mix

drizzle with lemon juice

lay parsley sprigs over to garnish

serve chilled

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Zucchini Bread

Vicki Emlaw, Vicki's Veggies

1 cup white sugar

1 cup brown sugar

2 1/2 cups flour

2 teas baking soda

1 tea baking powder

1 tea salt

1 tea ground ginger

1/2 tea ground cloves

1 table sp cinnamon

mix all dry ingredients together

seperate bowl 2 cups of grated zucchinis 

3 eggs

1 tbl vanilla

mix wet ingredients together.

mix wet and dry. 

1 cup walnuts or more. 

Pour into 2 loaf pans bake at 350 for 45 mins.

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Zucchini Loaf
Grace Nyman, Taste the County

2 cups of shredded locally grown zucchini

2 cups of white sugar

1 cup vegetable oil (Instead of oil I substitute 1 cup of applesauce made from locally grown apples)

3 local eggs

2 cups all purpose flour

2 tsp. baking soda

3 or 4 tsp. cinnamon

1 tsp. salt

1 cup nuts (optional)  (I use finely chopped walnuts)

Mix sugar, oil, eggs and zucchini

Add flour, soda, cinnamon and salt

Mix well then add nuts

Pour batter in well greased & floured bundt pan

Sprinkle with nuts

Bake on 350° for 1 hour and 15 minutes (check at the 45 or 50 minute mark based on ovens)

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Zucchini Salad
Yvonne Temple-Vermeulen, Wellington

Ingredients for 4 people:

4 small zuchini’s

¼ cup apple cider or apple vinegar

2 tbsp. lemon juice

¼ cup (or more if you prefer) sunflower seeds

Black River Very Old Cheddar Cheese or any hard cheese

A few mint leaves, pepper to taste

2/3 cup of thinly shaved Black River Very Old Cheddar Cheese

Peel and slice the zuchini’s very thin (use cheese slicer or normal slicer)

Put zucchini in a bowl and sprinkle with preferably sea salt and lemon juice

Let stand for ½ hour or longer. Drain excess juice.

Before serving:

Put wanted quantity of zucchini on each plate

Shave Black River very old cheddar over each portion

Sprinkle with sunflower seeds and mint (if you put seeds to early they will become soggy)
Grind pepper to taste

Sprinkle apple cider on top

Serve
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