RECIPES
Can't figure out what to do with some of the produce that you received in your weekly CSA basket? Then you have come to the right place! This is where we keep a recipe box of mouthwatering, tried and true recipes which use Cooper's own amazing produce! If you have any questions, comments, or would like to share some of your family's favourite
recipes which use our produce, please email us!!
Click on the links below to access some of our past favourites:
CAULIFLOWER & CILANTRO 'RICE' - Brandi McCarthy-Keays
Having too many carbohydrates at dinner (which is so easy to do!) is a great way to spike your insulin levels and prevent your body from accessing fat stores overnight – but let’s face it, sometimes you just want a big serving of rice to go along with that chicken or fish! This recipe is very much like rice or couscous, but it’s made with cauliflower instead of grains. Cauliflower is a high fibre, low calorie food that will fill you up, give you the feeling that you are having rice and keep that fat burning fire stoked! The recipe below is for cilantro lime “rice”, but you could try it with all sorts of seasonings! Curry, garlic butter, dill....use your imagination and spice cabinet and see what you come up with!
Ingredients:
1 medium head of cauliflower, chopped fairly small
2 tbsp olive oil
2 cloves finely chopped garlic
Juice of a half a lime
¼ cup chopped cilantro
½ teaspoon chipotle chilli powder (regular chilli powder will do to keep the “heat” out)
Sea Salt and Pepper to taste
Method:
- Put all of the cauliflower in a food processor and pulse until it resembles rice grain or couscous – you may need to toss it around in the food processor a couple of times.
- Heat the olive oil on medium in a pan with chopped garlic just until the garlic is fragrant. Add the cauliflower bits, lime juice and chilli powder and cook on medium high heat until cauliflower is “al dente”. You’ll need to keep it moving so that it doesn’t burn. If you like it a bit softer or stickier you can add some veggie or chicken broth as this will “stick” the cauliflower together a bit better. Once it’s cooked to your desired texture, toss in the cilantro and season with salt and pepper.
Enjoy it along side your favourite meat or fish as a low carb (and food combining friendly) option! By the way, it’s also great cold as a salad the next day with chickpeas, chopped veggies and some dressing!
ZUCCHINI BROWNIES - Elinor Hansen
This comes from a long-time CSA member of ours, and sounds too good not to try!!!
Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
2 to 3 cups shredded zucchini
1 egg
3/4 cup sugar
3/4 cup plain yogurt
1/2 cup oil
1 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
Method:
- Preheat oven to 350F.
- Combine flours, cocoa, baking soda and salt in a large bowl. Stir in the shredded zucchini.
- In a separate bowl, mix together the egg, sugars, yogurt, oil and vanilla. Add the wet ingredients to the zucchini mixture.
- Spread evenly into a greased 9" x 13" pan and sprinkle with chocolate chips and nuts, if using.
- Bake until a toothpick inserted in the centre comes out clean, approximately 35 to 40 minutes
STUFFED ZUCCHINI - Tamara Stimpson
This is one of my family's favourite zucchini dishes!
Ingredients:
1 medium zucchini
1 1/2 tsp olive oil
1 cup chopped green onions
1 minced garlic clove
1 chopped medium-sized tomato
2 tbsp whole wheat bread crumbs
1 tbsp drained capers
1/2 cup chopped basil
2 ozs soft chevre (goat cheese)
salt & pepper
Method:
- Preheat oven to 400F. Cut zucchini in half, lengthwise, trim both ends. With a teaspoon, carve out the centre of each half, and reserve flesh.
- Put the zucchini shells into a small casserole dish and add 1/2 cup water. Cover dish with foil. Bake 10 minutes. Remove from oven and reduce heat to 350F.
- Stuffing: Heat oil in a skillet and add onions, sautee gently. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 minutes. Take off heat and add rest of ingredients. Mix well and season with salt & pepper.
- Drain water from casserole dish. Fill zucchini halves with stuffing and bake 15 minutes before serving.
CREAMY ZUCCHINI SOUP - Ijade Rodrigues
Ingredients:
1 tablespoon olive oil
1 large yellow onion, chopped
2 pounds zucchini, sliced 1/4 in. thick
4 cups chicken broth ( I prefer homemade)
1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
2 tablespoons sour cream, plus more for garnish
Sprinkle of Kosher salt
Method:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.
- Purée the soup in batches in a blender. Add 2 tbsp. of sour cream. (if you wanted to make this a dairy-free option, use soft tofu) Season with salt to taste.
- Divide soup among bowls and garnish each with some sour cream, and a few basil leaves.
905.830.4521 steve-lisacooper@coopersfarm.ca
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