Weather conditions and time play a key role at harvest. They also come into consideration for meals – the type of day can dictate not only how your prepare your food, but what you serve.
On cool mornings you don’t mind turning on the oven to make a hearty meal or bake a few family favourites. But on those blistering hot days keeping the kitchen range use to a minimum is preferred, and the barbeque may be called into action to grill your meat and veggies.
Having a day when time is at a premium? All four food groups can easily be incorporated into a hearty sandwich. Here a few flavourful meal-time combinations designed to suit the weather and your time.
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Warm and Hearty
Braised Beef and Vegetable Stew
This beef and vegetable stew is a healthy take on a hearty classic. Braising allows the beef and vegetables to reach the perfect tenderness while the tomatoes, red wine and Worcestershire give the dish just the right amount of acidity.
Recipe courtesy of www.canolainfo.org.
Cheddar Baking Powder Biscuits
Biscuits are traditionally made with a solid fat like butter but they are even better with canola oil!
There is nothing better than warm biscuits straight from the oven. Enjoy them with stew, Chili, soup or as a snack with tea.
Apple Galette
Impress your farmer and serve this for dessert at your next field meal! Popular in French cuisine, galettes are free-formed pastries filled with vegetables, cheese or fruit such as apples.
The flaky pastry is made using frozen canola oil. The apple and cinnamon filling gets baked directly in the galette. Eaten best warm and fresh right out the oven. If you like apple pie, you’re sure to love our galettes.
Picnic-like Fare
Angel Wings Pasta
Less is definitely more when it comes to this quick and easy pasta! Make this in no time for a tasty lunch with friends.
Fresh bell peppers, crisp cucumbers, juicy tomatoes and any other veggies you have at home. Lather your bow tie pasta and veggies in a simple, 5 ingredient, dressing!
S
pice it up Paste for Chicken Legs
Our best rub for a grilled chicken recipe. Mix the spices with canola oil to make the paste and rub on chicken legs.
Hints of rosemary and oregano will have you BBQing this chicken recipe year-round.
Roasted Beet Salad
This simple, yet elegant beet salad has lots of colour, flavour and nutritional value. Roasted beets, sliced apples, feta cheese and toasted sunflower seeds are drizzled with a mustard dressing. Enjoy in the summer and early fall when beets are plentiful.
Roasting Beets Tip: Preheat your oven or grill to 400F. Scrub your beets well, coat one side of a piece of aluminum oil with canola oil, centre beets on foil, drizzle with additional canola oil, season with salt and pepper, wrap foil over beets and bake. Bake for about 30 minutes or until beets are tender when pricked with a fork. Allow beets to cool for 5 minutes before serving. There is no need to peel well scrubbed beets.
Zucchini Chocolate Chip Muffins
Enjoy these mini muffins with a hot cup of coffee in the morning, as a mid afternoon snack or a sweet treat to finish a meal. The perfect recipe to help use up the zucchini harvest.
Make 24 minis or 12 regular sized muffins.
On the Go Meals
Stoplight Sandwich
Tired of the same old boring sandwich? This recipe uses the Kickin’ Orange Chicken as the “lunch meat,” is packed with stoplight coloured vegetables and topped with a special sauce.
Jenn’s Chewy Granola Bars
A household favourite at Jenn’s home, these chewy granola will quickly became a family favourite snack in your family too!
Healthy oats and fiber-rich wheat bran combined peanut butter, honey, raisins, chocolate chips, almonds, and sunflower seeds make this delicious and nutritious for you and your family.
Wishing you well this harvest season as you transition your ‘farm table’ from the kitchen to the field.
Eat Well…Sandi Knight
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