Indulge in some delicious recipes crafted by the talented Chef Sarah Forrester, owner of MacroMom Foods and a local PEI superstar. We are excited to share these mouth-watering recipes with our Community-Supported Agriculture (CSA) members.

Developed in partnership with Chef Sarah, owner of MacroMom Foods and a local PEI superstar, these recipes were designed intentionally to feature the locally grown, sustainable ingredients available in your CSA membership! They not only taste delicious but also support your local farmers and promote environmental sustainability.

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Green Goddess Soup with Kale and Swiss Chard

Kale and Swiss Chard Soup is a delicious and nutritious way to enjoy your greens. This soup is packed with flavor and perfect for a light and healthy meal.

Whether you prefer your soup chunky (image one) or blended smooth (image two), Kale and Swiss Chard Soup a satisfying and comforting dish that's easy to make and sure to please.

• 1 big bunch Swiss Chard
• 1 big bunch Kale
• 1 bunch Green Onion - sliced
• 1/2 bunch Cilantro
• 5-6 cups Water
• 1 Tbsp Sea Salt
• 2 Potatoes - peeled and diced
• 2 Onions - diced
• 1-3 cloves Garlic - minced
• 2 1/2 Tbsp Olive Oil
• 3-4 cups Vegetable Stock
• Pinch of Cayenne
• Black Pepper to taste
• 1/2 Lemon juiced

Instructions:

1. Wash and de-stem kale and Swiss chard. Slice into small pieces.
2. Combine chard, kale, green onion, potatoes and cilantro in a soup pot with water, stock and salt. Bring to a boil.
3. Turn heat down and let simmer for about 20 min.
4. Heat oil in a pan and saute onion until soft.
5. Stir in the minced garlic and cook until it sizzles. Add to the soup pot.
6. Optionally use a blender for smooth soup: let soup cool for 10-20 minutes, then place soup in the blender and run until smooth. (Do not run blender when soup is hot! That's a recipe for a homemade soupy volcano...)
7. Stir in cayenne, lemon juice and black pepper.

👩‍🍳 Bon Appetit!

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Zesty Zucchini Ribbon and Bell Pepper Salad

A refreshing summer salad perfect for picnics or a light lunch.

• Yellow and Green Zucchini peeled into long thin ribbons, blanched and cooled
• 4 Bay Leaves
• 1 Bell Pepper, any colour (or 2 Chili Peppers to spice things up!)
• 1 tsp Sea Salt
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 1 cup Aioli
• 1/4 cup Fresh Dill

Instructions:

• Mix all together and let marinade in the fridge for 1 hour.

👩‍🍳 Bon Appetit! 

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Herb Pairings: A Guide to Pairing Fresh Herbs with Your Meals

Herbs can be a culinary mystery... until you unlock some simple secrets! Here are some meat and veggie pairings that go great with the following herbs.

Basil

Best paired with anything tomato! Pairs well with beef and pork. Can be sliced and tossed into soups, salads, rice. Can be blended with oil and frozen.

Cilantro

Also a tomato lover! Great in salsa, rice. Pairs well with seafood, fish and chicken. Add to yogurt or sour cream. Add to coleslaw for a kick!

Chives

With a flavour similar to onions. Great added to soups, stews, salads, sauces. Add to mashed or baked potato, omelettes and as a great tasty garnish.

Chervil

Can be added fresh to salads, dressings, soups and stirfrys. Mix with butter for a great flavour to add to any dish. Pairs well with mushrooms, beef and seafood.

Parsley

Add to grilled vegetables, potatoes, soups, stews, salads, pasta and grain dishes! Pairs well with fish!

👩‍🍳 Bon Appetit!

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Argentinian Garden-Fresh Chimichurri Sauce

A classic Argentinian sauce made with fresh herbs and spices. Goes great with any pairings of grilled meat, fish, tofu, and vegetables. 

• 1 1/2 cups fresh cilantro
• 1 1/2 cups fresh parsley
• 1/4 cup fresh chervil
• 1/2 cup fresh chives
• 1/4 cup fresh oregano
• 1/2 cup red onion
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1/2 tsp crushed red chili flakes
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• 1 tsp cumin

Instructions:

1. Blend everything in a blender until smooth.
2. Store in the fridge.
3. Chimichurri is a very flexible sauce! Enjoy with vegetables, fish, or meat:

• Pan-fry or roast any non-leafy vegetables or tofu for 5-10 minutes, and enjoy in a bowl with chimichurri sauce, or skewer for chimichurri shish kebabs!
• For red meat and fish bowls or skewers, roast or pan fry until internal temperature reaches 160F and/or red meat colouration turns light pink.

👩‍🍳 Bon Appetit!

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Swiss Chard Colcannon with Potatoes

This Irish classic gets a healthy twist with the addition of Swiss chard instead of cabbage. This dish is perfect for a cozy winter-spring dinner or a St. Patrick's Day celebration!

• 1 bunch Swiss chard (approx. 3 cups)
• 1-2 diced yellow onions
• 1 1/2 pounds of quartered potatoes
• 4-6 cloves of garlic
• 1/4 cup fresh chopped parsley
• 1 cup of milk or cream (or milk substitute)
• 1/4 cup of butter (or butter substitute)
• Sea salt and black pepper to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the quartered potatoes and cook for 15-20 minutes or until tender when pierced with a fork.
2. While the potatoes are boiling, heat a tablespoon of butter (or olive oil/butter substitute) in a large skillet over medium heat. Add the diced onions and chopped Swiss chard, cooking for 5-7 minutes until onions are soft and translucent, and chard is wilted and tender. Stir occasionally to prevent burning.
3. Remove the skillet from heat and set aside.
4. Add the cloves of garlic to the pot of boiling potatoes for the final 2-3 minutes (until soft enough to be mashed).
5. Drain the potatoes/garlic and set aside.
6. In a small saucepan, heat the milk or cream (or milk substitute) and butter (or butter substitute) over low heat until the butter has melted and the mixture is warm. Be careful not to let it boil or scald.
7. Mash the cooked potatoes using a potato masher or a fork. Gradually add the warm milk mixture, mashing until you reach your desired consistency. You can add more milk if you prefer creamier potatoes.
8. Stir the cooked Swiss chard mixture into the mashed potatoes until well combined. Fold in the chopped parsley and season with sea salt and black pepper to taste.
9. Transfer the colcannon to a serving dish, and if desired, create a small well in the center of the dish to place an extra dollop of butter (or butter substitute) to melt.
10. Serve the Swiss Chard Colcannon warm as a side dish, accompanied by your favourite main course.

👩‍🍳 Bon Appetit!

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Grilled Green and Yellow Beans with Honey Garlic Glaze

These grilled green and yellow beans are coated in a sweet and savory honey garlic sauce with a hint of spice from red pepper flakes. Perfect as a side dish for any summer barbecue or grilled meal.

• 1 lb. green and/or yellow beans
• 1/2 lemon, use rind and juice
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. soy sauce
• 1 tsp chili powder
• 2 gloves garlic, minced
• 2 tsp. honey/agave
• Pinch red pepper flakes
• Sea salt and black pepper to taste

Instructions:

1. Combine all ingredients and let marinate for half an hour.
2. Place on grill and lightly char all over.
3. Can toss with leftover marinade.

👩‍🍳 Bon Appetit!

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The Ultimate Beet Salad with Orange Twist

This salad is the perfect mix of sweet and savory, with tender beets, juicy oranges, and a tangy dressing.

• 6 medium beets, mixed colors
• 2 oranges, peeled and diced
• 2 cloves of garlic, minced
• 2 tbsp mint leaves, sliced thin
• 1/2 bunch of cilantro, sliced thin including stems
• 1/4 red onion sliced thin
• 3 tbsp extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. Boil beets until tender and can be pierced with a fork.
2. Cut into large chunks.
3. Stir together all ingredients.
4. Let marinade for half an hour in the fridge and enjoy!

👩‍🍳 Bon Appetit!

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Creamy Potato Spinach Soup

This creamy soup is loaded with spinach and perfect for a cold winter day.

• 1 Tbsp extra-virgin olive oil
• 1 onion, diced
• 1 bunch green onions, chopped
• 1 large potato, diced
• 2 cloves garlic
• 1/2 lb. spinach
• 4 cups vegetable stock
• 1 cup oat milk or 1/2 cup heavy cream
• Salt and pepper to taste
• Half a lemon or lime zested and juiced

Instructions:

1. In a medium soup pot sauté onion and garlic in olive oil until soft.
2. Add all ingredients except for oat milk and lemon.
3. Bring to a boil and simmer for 15 min.
4. Add oat milk and lemon juice/zest.
5. Blend until smooth.
6. Can be served hot or cold!

👩‍🍳 Bon Appetit!

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Hearty Spinach and Mushroom Risotto

This creamy risotto is loaded with earthy mushrooms and fresh spinach. It's a comforting and indulgent meal that's perfect for a special occasion or a cozy night in. Top it off with some grated Parmesan cheese and enjoy!

• 6 cups vegetable stock
• 3 Tbsp extra-virgin olive oil
• 1/3 cup onion, diced
• 1/2 lb spinach, sliced thin (optionally substitute with Swiss chard or kale depending on season)
• 1/2 lb crimini or portobello mushrooms
• 2 cups Arborio rice
• 2/3 cup white wine
• 2 Tbsp butter or olive oil
• 2 Tbsp grated parmigiana or nutritional yeast
• Nutmeg, salt and pepper to taste

Instructions:

1. In a large pot, heat 3 Tbsp of olive oil and sauté onion until soft, about 3-4 min.
2. Add rice and stir to coat with oil.
3. Add white wine and let the rice soak it in.
4. On low heat, add one ladle of stock at a time and stir until absorbed, about 15-18 min.
5. Stir in the spinach and mushrooms and let them cook until wilted and darkened in colour.
6. When the rice is done, stir in the butter, cheese, salt, pepper, and a pinch of nutmeg.

👩‍🍳 Bon Appetit!

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Crispy Blue Dino Kale Chips with Sea Salt and Olive Oil

A healthy and tasty snack that's easy to make and packed with nutrients.

• 1 bunch kale, rinsed and dried
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 300°F.
2. Tear kale leaves into bite-sized pieces, removing tough stems.
3. Massage kale with olive oil, salt, and garlic powder until coated.
4. Spread out on a baking sheet in a single layer.
5. Bake for 10-15 minutes until crispy, flipping halfway through.

👩‍🍳 Bon Appetit!

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Rustic Roasted Root Vegetables with Rosemary and Thyme

A hearty and flavorful side dish, perfect for fall and winter meals.

• 1 lb mixed root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and chopped into 1-inch pieces
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried rosemary and thyme

Instructions:

1. Preheat oven to 400°F.
2. Toss vegetables with olive oil, salt, pepper, rosemary and thyme until coated.
3. Spread out on a baking sheet in a single layer.
4. Bake for 30-35 minutes until tender and golden brown, flipping halfway through.

👩‍🍳 Bon Appetit!

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