Steamed Mussels

Blueberry Slushie

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Blueberry Slushie

• 2 cups of apple cider
• 1 cup of frozen blueberries
• 2 tbsp of maple syrup

Directions:

Blueberry Slushie

1. Place ingredients into a glass jar and puree with an immersion blender until smooth. Alternately, put in a blender and puree.

Crispy Whole Grain Dippers

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Crispy Whole Grain Dippers

• 4 slices of whole wheat bread
• 2 tbsp of olive oil
• Salt and pepper

Directions:

Crispy Whole Grain Dippers

1. Preheat oven to 350 degrees.
2. Cut bread into thick slices of any shape. Drizzle with olive oil. Place on a baking sheet, season with salt and pepper, and toast in the oven for about 10 minutes, until crispy and golden brown.

Field Salad with Cider Vinaigrette

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

For the Vinaigrette:

• 1 tbsp of cider vinegar
• 1 tbsp of honey
• 2 tbsp of olive oil
• 1 tsp of Dijon mustard
• Salt and pepper to taste

For the Salad:

• 4 cups of baby greens
• 2 cups of sprouts (alfalfa, broccoli, onion or bean sprouts)

Directions:

For the Vinaigrette:

1. Whisk ingredients until emulsified.

For the Salad:

1. Place greens and sprouts into a salad bowl and toss with vinaigrette.

Oka Stuffed Potatoes

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Oka Stuffed Potatoes

• 6 x baker potatoes
• 2 cups of Oka cheese, grated
• 1/4 cup of parsley, chopped
• Salt and pepper

Directions:

Oka Stuffed Potatoes

1. Preheat oven to 350 degrees.
2. Place potatoes on a baking sheet and bake until tender, about 45 minutes.
3. Cut the tops off of the potatoes lengthwise and scoop out the flesh with a spoon, leaving one quarter of an inch on the inside of the skin. Place in a bowl and add cheese, parsley and season with salt and pepper. Mash together and stuff back into potato shell.
4. Place back on a baking sheet and bake for 20 minutes or until cheese has melted, and potatoes are heated through.

Steamed Mussels in Riesling Broth

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Steamed Mussels in Riesling Broth

• 2 cups of Riesling or 2 cups other white wine
• 1 tbsp of mustard
• 2 x onions, sliced thinly
• 2 cloves of garlic, peeled and sliced
• 5 lb. of mussels, cleaned and de-bearded

Directions:

Steamed Mussels in Riesling Broth

1. Put wine, mustard, onions and garlic into a large pot. Add mussels last. Place over high heat and cover with a tight fitting lid. Steam until mussels have opened, about five minutes
2. Separate mussels from shells, discard shells, and strain broth into a clean pot. Discard any un-opened mussels. Reheat broth and add mussel meat back in. When they have heated through, add 2 cups of baby spinach and stir until wilted.
3. Serve in wide bowls with crispy whole grain dippers.

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