Nicoise Salad

Chef. Luis Felipe Lavieri

Ingredients:

- Seared sockeye salmon
- Yellow grape tomato
- Russet potato
- Beans (you can use purple)
- Hard boiled egg
- Mandarin orange segments
- Mediterranean organic pitted black olives



Mandarin Vinaigrette

- Zest of 1 mandarin
- Juice of 1 mandarin
- 3 leafs of mint
- 1/2 cup of olive oil
- 1 tea spoon of Dijon Mustard
- 2 cloves of garlic, minced


Directions

Seared sockeye salmon - Portion, Salt, and pepper. On a hot pan, add 1 tbsp of Olive oil, quickly cook each side of the salmon. Each side should be cooked for less than 1 minute, only long enough to get a little colour and for all the pores to be sealed.

Hard boiled egg - Put egg(s) in a pot with cold water, bring to a boil. Once the water begins to boil, set a timer for 8 minutes. When the timer goes off, strain the egg(s) and run under cold water. Peel and cut in half longwise

Purple beans - Bring a small pot of water to boil, put in the cleaned purple beans for 30 seconds, strain the water and place the beans into an ice water bath to stop cooking process.

Russet Potato - peel and cut into cubes about 1-2 inches wide, put into a small pot of cold water, bring to a boil. Once boiling, bring the heat down to a medium heat. Check the potatoes every 3-5 minutes for done-ness. Usually takes less than 10 minutes for potato cubes to be fully cooked from the moment the water begins to boil. Do Not Overcook, otherwise you will end up with mash.

Yellow grape Tomatoes - cut in half

Mandarin orange segments - Peel mandarin. divide mandarin into segments. Remove any of the rind still attached to the segments and any seeds.

Mandarin Vinagrette 

Combine and emulsify all ingredients except for the mint. Chop mint finely and combine with the dressing.


Finishing the salad

In a hot pan at medium heat, pan fry Potatoes, beans, olives, grape tomatoes, and 2 tbsp of the vinagrete. Take off heat, add 1 tbsp of vinagrette and toss, Salt and Pepper to taste. Plate as the base. Add Hard boiled egg halves on top. Add Pan seared Salmon on top. Spoon 1 tbsp of vinaigrette on top of the salmon.

Mandarin vinagrette works really well also with Arugula

Hypothyroidism, Salt, and Iodine

Periodic Table - Iodine

The government began adding iodine to salt to prevent Iodine deficiencies over a century ago. This worked great until we started moving towards Sea Salt and other gourmet options for cooking. 

So, suddenly we have iodine deficiency conditions on the rise again, especially for infants whose mothers were already iodine deficient. To combat this, try consuming natural sources of iodine like eggs, navy beans, pinto beans, lima beans, corn, and seaweed or kelp on a more regular basis.

Flourless Peanut Butter Cookies

Adapted from PBS Kids

Ingredients:

1 cup peanut butter, crunchy or smooth
1 cup sugar
1 large egg, lightly beaten
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

Zucchini Oatmeal Cookies

In honour of St. Patrick's Day, a healthy and sweet cookie treat.

Adapted from AllRecipes

Ingredients



1/2 cup butter  
3/4 cup white sugar  
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda  
1 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup granola 

Directions

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. 

Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

Healthy Tuna Burgers

Adapted from @sashafitness

Ingredients 

DIRECTIONS

Preheat oven to 350 degrees.

Mix all the ingredients in a bowl.

Portion out evenly into burger shapes.

Place burgers in an ovenproof pan and bake until burgers are golden.

Cheese Stuffed Yam Croquettes

Adapted from Recipe Archive

Ingredients: 

250g Yams chopped coarsely (Sweet Potatoes & Potatoes can be substituted)
25g Butter
½ Egg beaten
1 Spring Onion chopped
25g Mozzarella or Edam Cheese cut into 5 cubes
35g Fine Dry Breadcrumbs
Oil for deep frying
Salt and Pepper
Pinch Thyme
Optional Garnish:
6 Pimento Stuffed Olives

DIRECTIONS

1. Boil yams until soft, drain well and put through the ricer add the egg and the butter mix to a smooth puree and mix in the spring onion and thyme.
2. Shape the mix into required size.
3. Push a cube of cheese into the centre of each ball and re-shape the yam mix around them.
4. Roll the balls in beaten egg and then breadcrumbs until coated.
5. Deep fry until golden brown drain on kitchen paper.
6. Place on a warm plate and garnish.

Avocado Baked Egg

INGREDIENTS

2 avocados
4 eggs
Lime, to taste
Salt and Pepper, to taste
Green Onion, sliced (optional)
Cilantro, chopped (optional)
Salsa (optional)

DIRECTIONS

Who doesn't love avocado with their morning eggs? This recipe combines these two breakfast darlings to make something better than the sum of their parts - decadent deliciousness, bursting with health.

Make sure your avocados are ripe but still firm -- they're going in the oven, so they need some structural integrity. Preheat your oven 450°F (or, if it's particularly hot, 400°F).

Cut each avocado in half, remove the pit, and scrape out a space large enough to fit an egg in each halved avocado. Squeeze lime juice and sprinkle salt over the avocados to taste and place on baking sheet. Break an egg into the center of each avocado.

Bake until the egg whites are set and yolk is runny, about 10 to 12 minutes, or longer if you like your egg yolks fully cooked. Garnish with cilantro, green onions, salsa or whatever else you like -- and enjoy!

Veggie Quiche in a Potato Crust

INGREDIENTS

1/2 lb red, white, or yellow potatoes, peeled and shredded
1 1/4 tsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground pepper
3 Tbsp butter
1/2 cup minced onion
1/2 lb crimini mushrooms, sliced
1/2 lb zucchini, sliced into coins
1 Tbsp flour
1 cup grated medium cheddar
1/2 tsp sea salt
1/4 tsp ground pepper
3 eggs, lightly beaten
1/2 cup milk or 1/2 cup cream

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in the pie dish, up the sides like a crust. Bake for about 20 minutes, until golden brown at the edges and dry. Let cool.

Increase heat to 425 degrees Fahrenheit.

In a large frying pan, melt the butter over medium heat. Add the onions and saute, stirring constantly, until wilted. Add the mushrooms and zucchini and saute for four more minutes. Stir in the flour and cook for two more minutes, until thickened. Remove from heat and let cool slightly before stirring in the grated cheese.

Spread the vegetable and cheese mixture in the potato crust.

Combine eggs, milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over the vegetables.

Bake for 15 minutes. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes longer, or until filling is set and top is lightly browned.

Serve warm.

Crustless Quinoa & Greens Quiche

INGREDIENTS

1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch pie plate with either butter or extra virgin olive oil.

Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
   
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.

With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.

Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.

Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.

In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.

Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.

Serve hot or at room temperature.

Egg Drop Soup

INGREDIENTS

6 cups broth
1/2 cup thinly sliced green onions, green parts only
1/4 cup fresh baby spinach or arugula, coarsely chopped
4 large dried mushrooms, reconstituted and thinly sliced
1 tsp tamari
1/8 tsp ground pepper
2 eggs, lightly beaten
Sea salt, to taste

DIRECTIONS

In a medium saucepan, bring the broth to a simmer.

Add 6 tablespoons of the green onions, the spinach or arugula, mushrooms, tamari, and pepper. Return to a low simmer and cook for 3 minutes.

Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove saucepan from the heat.

Ladle soup into bowls, garnish with remaining green onions.

Season with salt to taste and serve immediately.

Avocado Egg Salad Sandwich

INGREDIENTS

1 avocado
1 tsp lemon juice
1 tsp Dijon mustard
1 Tbsp dried parsley flakes or fresh parsley, finely chopped
1/2 tsp sea salt
1/4 cup apple cider or apple juice
4 hard-boiled eggs, peeled
1/2 cup veggies, finely chopped: green onions, bell pepper, celery, red onion, dill pickle, and/or tomato
1 tsp fresh herbs, finely chopped: chives, parsley, and/or dill
8 slices multigrain bread
8 leaves of lettuce

DIRECTIONS

In a small bowl, mash the avocado with a fork. Add the lemon juice, mustard, parsley, salt, and apple cider or juice and then mix until well blended.

Mash up the eggs with a fork. Add the avocado mixture and your choice of the veggies and herbs, and mix until combined.

Lightly toast the bread and top with a lettuce leaf and the egg salad.

Makes 4 sandwiches.

Shakshuka

INGREDIENTS

1 Tbsp extra virgin olive oil
1 onion, chopped
2, 3 or 4 garlic cloves, minced
2 bell peppers, any colour, chopped
8 tomatoes, chopped
796 mL can diced tomatoes, strained
1 1/2 tsp turmeric
1 tsp sugar
Sea salt & ground pepper to taste
4 - 6 eggs

DIRECTIONS

Heat a large frying pan over medium heat. Add the olive oil. When hot, add the onion and saute, stirring frequently, until lightly browned, about five minutes.

Add the garlic and bell peppers and saute two to three minutes, then add the fresh and the canned tomatoes. Reduce the heat to low and simmer for five minutes. Add the sugar, turmeric, salt, and pepper, and stir for 1 minute. Adjust seasoning to taste.

Gently crack the eggs into the pan, taking care not to break the yolks. Simmer until the egg whites solidify but the yolks are still slightly runny, about 8 minutes.

Serve hot with warmed pita bread or flatbread. For a quick brunch, make the tomato sauce the day before, refrigerate overnight, then heat it to simmering and finish it with the eggs in the morning.

Quinoa Croquettes

INGREDIENTS

3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
2/3 cup finely chopped green onions (green parts only) or chives
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil

DIRECTIONS

Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.

In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.

If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.

Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.

Baked Brown Rice Croquettes

INGREDIENTS

Rice balls:
1 1/3 cups brown rice
2 2/3 cups water
2 tsp extra virgin olive oil
3 eggs
1 cup finely cubed mozzarella
3 Tbsp grated Parmesan
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalapeno pepper, seeded and finely minced
2 cloves garlic, minced or crushed
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes

Coating:
2 eggs
2 tsp extra virgin olive oil
1 1/2 cups bread crumbs
Fresh ground black pepper (to taste)

DIRECTIONS

Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

In a large bowl, mix together the other ingredients for the rice balls. Stir in the cooled rice until all the ingredients are well combined.

Preheat an oven to 400 degrees Fahrenheit. Coat the bottom of a glass baking dish with a generous layer of extra virgin olive oil.

To make the coating for the rice balls, whisk together the eggs and olive oil together in a small bowl. In a separate small bowl, stir together the bread crumbs with the black pepper.

Wet your hands to keep everything from sticking to you. Shape some of the rice mixture into a 2-inch ball, then dip it into the egg and oil mixture and then roll it around in the bread crumbs to cover it evenly. Place it in the prepared baking dish.

When all the rice mixture has been shaped and coated, bake until the bottoms of the balls are golden brown, about 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Drain on paper towel and serve hot with a side of salsa or pasta sauce for dipping.

Makes about 18 2-inch croquettes.

Tamari Eggs

INGREDIENTS

4 hard boiled eggs, peeled
5 Tbsp tamari

DIRECTIONS

Pour the tamari into a 10-inch diameter pan and heat at medium-high. When the tamari starts foaming up, reduce the heat to medium and carefully add the eggs. Roll the eggs around in the tamari continuously until the eggs are a rich dark brown and the tamari has been reduced to a thick sludge.

Remove the eggs, letting any extra sauce drain off, and place on a plate to cool. Serve at room temperature or cover and refrigerate for a great snack on-the-go.

Popovers

INGREDIENTS

2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs

DIRECTIONS

Preheat oven to 375 degrees.

Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.

In a medium sized bowl, combine the flour and salt.

In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.

Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.

Remove from the pan promptly. Cut into squares and serve hot.

One Egg Tamagoyaki

INGREDIENTS

1 egg
1 Tbsp water
1 tsp tamari
1/2 tsp sugar
Sunflower oil for cooking

DIRECTIONS

Heat a small frying pan over medium heat.

Put all the ingredients in a small bowl and mix well with a fork or chopsticks.

When the pan is hot enough that a drop of water dances and evaporates immediately, pour in the egg. Stir gently with a fork or chopsticks until half-set. Use a spatula to fold the egg in half. Fold one third of the egg over with the spatula and press down. Fold the other third over and press the whole thing down.

Flip over and press again. Remove from heat promptly.

Egg Delays

Every once in a while, Maple Hill Farms gets new hens. Younger hens are smaller and don't lay as many eggs and tend to lay smaller eggs. As a result, Maple Hill Farms may not have enough eggs to fill our orders for the next couple of weeks and may have to substitute medium eggs for the usual large ones. We will continue to order eggs from Maple Hills, but may bring in eggs from other organic suppliers as needed. We apologize for any shortages and any inconvenience in the meantime.

Raspberry Brie Canapes

Light tasting canapes with a hint of sweetness. The recipe calls for recipe jam, but feel free to use any fruit jam or preserves.

INGREDIENTS

2 x 135 g packages of brie cheese, chilled

4 eggs

Sea salt to taste

Butter for greasing

1/3 cup raspberry jam

DIRECTIONS

Slowly remove cheese rind, then slice cheese. Let slices reach room temperature for 30 minutes.

Preheat oven to 180 degree Celsius (350 degree Fahrenheit). Put eggs in a food processor and whisk them a little. Add cheese slices and salt to taste. Blend until you obtain a smooth, uniform consistency.

Butter 24 miniature muffin tray cavities and fill with batter. Oven bake 10 minutes or until canapes are puffy and golden.

Retrieve from oven, let cool 5 minutes. Remove canapes from cavities and arrange them on a serving platter. Brush each canape with raspberry jam, and then serve immediately.

If preparing this recipe in advance, cool thoroughly after baking, cover and refrigerate. Heat in microwave oven for 1 to 2 minutes prior to serving and garnish with jam.