Red Beet and Apple Chutney

Serve this beautifully bright red chutney as part of an appetizer platter. Pair with baby arugula or cheese.

Serves: 4-5 cups 

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

8 large beets, trimmed
1 lemon, zest and juice
4 apples, peeled, cored and choppped
1 cup sugar
1 tbsp. mustard seeds
1 large onion, finely diced
1 cup apple cidar vinegar
1 cup raisins
1/4 cup candied ginger, finely diced
1/2 tsp. salt and pepper

Directions

1. Place beets in a large pot and cover with water. Boil until beets are tender, about 25 minutes.  Rinse and peel, then dice in small cubes. Set aside.
2. In another pot add remaining ingredients. Stir to combine and bring to a boil over medium heat.
3. Add beets and reduce to a simmer, stirring occasionally.  As the vinegar begins to reduce and the sugar crystallizes, the mixture will become thicker.
4. Once thick, remove from heat and either can using proper canning procedures, or allow to cool before refrigerating.
5. Serve chutney on a bread and cheese appetizer platter. Spread over fresh baguette slices and top with baby arugula, or make mini crostini using slice of brie cheese or white cheddar cheese.

Lightly adapted from canadianliving.com

Slow Cooker Apple Butter

Make this delicious slow cooker apple butter using this simple recipe.

Serves: 3-4 cups

Prep Time: 10 min

Cooking Time: 3-5 hours

Total:  3-5 hours, 10 min

Ingredients

5 1/2 lbs apples, a mix of sweet and tart
1/2 tsp. ground cinnamon
1 tbsp. fresh lemon juice (optional)
maple syrup, to taste
pinch of salt

Directions

1. Wash and core apples and cut into wedges.
2. Place in the slow cooker, cover and cook for 3 hours on high. Stir occasionally to avoid apples from sticking to the sides and bottom.
3. Mash apples with a masher or spoon and allow to cool a bit. Transfer to a blender or food processor.
4. Blend until very smooth.
5. Return to slow cooker and cook on high for another 45-75 minutes with the lid off. This will allow the apple butter to reduce to desired thickness.  Note that as the apple butter cools it will also thicken slightly.
6. Stir in cinnamon, salt, lemon juice and maple syrup to taste.

Recipe from ohsheglows.com

Fig Tapenade

Dried figs bring a sweetness and small crunch to this delicious savoury tapenade.

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 5 min

Total:  10 min

Ingredients

1 1/4 cups dried figs, finely chopped
1/2 cup water
1/2 tbsp. olive oil
1-2 tbsp. balsamic vinegar
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme leaves
1/4 tsp. cayenne pepper
1/3 cup pitted kalamata olives, finely chopped
1 small clove garlic, pressed
salt and pepper, to taste

Directions

1. Combine figs and water, cooking on low heat until liquid has evaporated and figs have softened.
2. Remove from heat and stir in olive oil, vinegar, herbs and spices.
3. Add olives and garlic, mixing well. Season with salt and pepper to taste.
4. Cover and refrigerate for 2-3 hours.
5. Serve in a dish along with a cheese platter, or make little bites by spreading plain cream cheese on a slice of baguette and topping with fig tapenade.

Adapted from Great Lakes International.

Blueberry Chia Jam

A delicious, fresh blueberry jam made in minutes. Eat with bread, pancakes, muffins or more!

Serves: about 1 1/2 cups

Prep Time: 1 min

Cooking Time: 10 min

Total:  10 min

Ingredients

3 cups fresh blueberries, rinsed
2-3 tbsp. pure maple syrup, to taste
2 tbsp. chia seeds
1/4 tsp. vanilla extract

Directions

1. Combine blueberries and maple syrup in a pot.
2. Cook for 3-4 minutes on low heat, stirring frequently as the blueberries soften.
3. Remove from heat and mash with a potato masher or fork. Leave some whole blueberries for texture.
4. Return to low heat and add chia seeds. Stir constantly for another 5-6 minutes until desired consistency is reached. Jam will also thicken slightly when cooled.
5. Add vanilla, taste and adjust sweetness if necessary.
6. Cool and transfer to a jar. Keep refrigerated for 3-4 days. 

Recipe from ohsheglows.com

Homemade Mayonnaise

Literally whip up your own mayonnaise in minutes with this super easy recipe!

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 organic egg
1 cup olive oil
1/4 tsp. salt
1/2 tsp. dry mustard
2 tbsp. white vinegar

Directions

1. Thoroughly wash the shell of egg with soap and water. Dry well and crack egg into the work bowl of a food processor or blender.
2. Add 1/4 cup oil, salt, mustard and vinegar, blending for 2-3 minutes. Scrape sides of bowl as needed.
3. Add a thin steady stream of the remaining oil while blending, until it turns into the consistency of mayonnaise.
4. Transfer to an airtight glass jar and refrigerate until needed.

Recipe from food.com

Marmalade Jam

There's nothing better than homemade Marmadale jam on a piece of toast!

Serves: 6-7 250 mL jars

Prep Time: 10 min

Cooking Time: about 60 min, over 4 days

Total:  4 days, 70 minutes cooking time

Ingredients

3 large organic oranges, with thick skin
1 large organic grapefruit, with thick skin
1 large organic lemon
2 litres water, to cover citrus fruit
1 kg - 1.5 kg sugar

Directions

1. Wash and cut citrus fruits, rind and flesh into thin slices, about 1/4 inch or thinner.  Remove any seeds and place into a large pot.
2. Cover citrus pieces with water and close the lid of the pot.  Let stand for 24 hours.
3. The next day, bring contents to a boil, uncovered and let it simmer for 10 minutes.  Turn heat off and recover with the lid.  Leave at room temperature until the following day.
4. Repeat boiling and cooling process another time.  The mixture will look pulpy.
5. On the fourth day, bring marmalade to a boil while uncovered, and continue to simmer until most of the water evaporates.  Stir frequently to avoid sticking.
6. Add sugar, more or less depending on how tart or sweet you like your marmalade, and cook until dissolved, continuing to stir frequently until it has thickened and set.
7. Test marmalade by taking a sample with a spoon and cooling it in the freezer.  Place marmalade on the edge of a curved plate, and if it is properly set, it will be jelly-like and not run down the side of the plate.
8. Refrigerate or can marmalade using proper canning methods.

Thank you Savta Naomi for the recipe and photo.

Bean "Liver" Spread

Thank you Granny for this recipe!

Serves: about 2 cups

Prep Time: 10 min

Cooking Time: 15-20 min

Total:  30 min

Ingredients

3 cups green beans, washed and trimmed

1 large egg
1-2 tsp. oil

1 onion, chopped

salt and pepper

Directions

1. Steam beans, either in a steamer basket or in the microwave, until tender, about 5-8 minutes.
2. Heat oil in a frying pan and saute onions and garlic until brown, about 4-5 minutes.
3. In a pot, place the egg and bring lightly salted water to a rolling boil.  Cook until egg is hard boiled, about 8-10 minutes.  Run under cold water and then peel.
4. Place all ingredients into a food processor and pulse until desired texture is reached.  Season with salt and pepper to taste.
5. Transfer to a bowl or dish, and keep refrigerated until serving.  Serve with fresh bread or pita, or use as a sandwich filling.

Roasted Red Pepper Sauce

Use this delicious roasted red pepper sauce on pasta, pizza or lasagna.

Serves: 2 cups, freezes well.

Prep Time: 5-10 min

Thank you Lisa for this recipe!

Cooking Time: 0 min

Total:  10 min

Ingredients

1 tbsp. extra virgin olive oil
2 cloves garlic

1 jar roasted red peppers or homemade

1 small sweet baked potato or 1/2 cup plain pumpkin puree

4-5 fresh basil leaves

1 cup fresh parsley

2 tbsp. balsamic vinegar

1/2 tsp. oregano

salt and pepper to taste.

Directions

1. Add all ingredients in a blender or food processor and pulse until desired consistency is reached.
2. Adjust taste if necessary.
3. Warm in a saucepan or in the microwave and serve over pasta. Use as a sauce for pizza or lasagnas.
4. Refrigerate for 3-4 days or freeze in small portions.

Classic Hummus

This smooth and creamy hummus is perfect for dipping vegetables or crackers, or spreading on a sandwich.

Serves: about 2 cups

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 tin, (24 oz) chickpeas, drained

1 cloves garlic

3 tbsp tahini

1 tsp. lemon juice
1/4 tsp. citric acid
2 tbsp. olive oil

1/2 cup water or chickpea liquid

1/4 tsp. salt
1/4 tsp. pepper

Garnish

extra virgin olive oil

paprika
cayenne pepper
toasted pine nuts
fresh parsley

Directions

1. Add all ingredients to the work bowl of a food processor.  Process for 6-8 minutes, until smooth and creamy.
2. Taste and adjust if necessary. 
3. Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika or cayenne pepper, toasted pine nuts or sprigs of fresh parsley.
4. Serve with pita chips, fresh pita slices, or fresh cut vegetable sticks such as carrots, celery, red pepper, cucumber, broccoli etc.