Butternut Squash Risotto
2 cups butternut squash in small cubes (1/2 inch)
1 leek, sliced
8 oz mushrooms sliced
2 cups risotto
2 tbsp butter
5 1/4 cups chicken stock
1 cup Asiago or Parmesan Cheese
In pressure cooker, over medium heat melt butter and saute leek, mushrooms and squash for 3 or 4 minutes. When vegetables begin to wilt add risotto and saute another 2 minutes. Add chicken stock. Put lid on pressure cooker and bring to full pressure for 6 minutes. Release steam using quick release method of your choice.
Open lid, stir in grated cheese if desired.
Kale, Date and Toasted Hazelnut Salad with Lemon Honey Vinaigrette
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tsp honey
1 shallot, finely chopped
salt and pepper to taste
1 head of kale, finely chopped
1/2 cup dates, finely diced
1/4 cup toasted hazelnuts
1/2 cup Asiago or Parmesan cheese, grated
Mix together lemon juice, olive oil, honey, salt and pepper .
Toss over kale, mix in dates, hazelnuts and shredded cheese.
What a wonderful afternoon it was at the Fairmount Farm Market . It’s the perfect time of year to show off our Ontario produce. Here’s our Fairmount Farm Market Applesauce Recipe, made with a mixture of Russett, Spy and Cortland apples.
Fairmount Farm Market Applesauce
4 lbs Apples
½ cup Water
1 tsp Cinnamon, Ground — or to taste
Peel your apples and remove the core. Cut into quarters. Place apples and water into pressure cooker. Bring pressure cooker to pressure. Turn off heat, let stand until pressure dissipates naturally. Open lid, stir in cinnamon, enjoy your fall bounty and freeze your leftovers.
Carrot And Beet Salad With Ginger Vinaigrette
8 medium Beets — shredded
4 large Carrots — shredded
2 inches Ginger Root — minced
½ cup Oil, Olive
2 cloves Garlic — minced
¼ cup Rice Vinegar
1 tbsp Soy Sauce
Mix together shredded beets and carrots in a large bowl.
In a small bowl whisk together oil, rice vinegar, minced garlic and soy sauce.
Pour dressing over carrots and beets and mix thoroughly.
Our last recipe is for Butternut Squash Soup
Fairmount Park Farm Market Butternut Squash Soup – Serves 10
1 large Butternut Squash — peeled, chopped
3 medium Onions — peeled, chopped
2 tbsp Oil, Olive
2 cloves Garlic — minced
½ tsp Thyme
1 litre Stock, Chicken — or more to taste
½ cup Cream, Heavy, Whipping — or more to taste
Heat pressure cooker over medium high. Add chopped onion and sauté for a few minutes or until onion is translucent. Add thyme and squash cubes. Add minced garlic and chicken stock. Put lid on pot and bring to full pressure. Let run at full pressure for 20 minutes.
Release pressure naturally. Use immersion blender to grind soup to desired texture. Season with salt and pepper, add cream if desired.
Sometimes only a fabulous cupcake will do. In celebration of my husband’s and my son’s birthdays we decided to make cupcakes that Zaidy (grandpa) could enjoy as well.
Made from black beans, white kidney beans, eggs, cocoa or coconut flour they are sweetened with Stevia and Splenda. They won’t raise your blood sugar but you will love them as all of our guests did and they disappeared in no time.