Blueberry & Goat Cheese Spinach Salad
1 - pkg Organic Girl Baby Spinach
1 - pkg Organic Blueberries (from BC when in season)
1 - pkg SaltSpring Island Goat Chevre (we like the basil or roasted garlic)
1 - pkg Prana Organic Maple Nut & Seed Mix
1 - drizzle of Little Creek Original Dressing

Instructions:
Mix all items from list.  Place on two plates.  Find a friend and enjoy!
This makes a BIG salad.  You could put it on a few plates and find more friends.  ;)

---

Tomato, Basil & Goat Cheese Pasta Salad
1 - pkg of Organic Pasta cooked ( we like Prairie Harvest Veggie Gemelli for colour)
1 - pkg Organic Cherry Tomatoes halved
1 - bunch of Organic Basil (chiffonade - pile leaves on each other, roll up then slice in small ribbons)
1 - Organic Lemon - juice and zest
1 - Organic Yellow or Red Pepper - cut into small pieces
1/2 - jar of your favourite Olives (we like Divina) - sliced
1 - pkg of Woolwich Herbed Goat Chevre
1/2 - pkg L'Ancetre Grated Organic Parmesan Cheese
1 - drizzle + a glug of Organic Extra Virgin Olive Oil

Instructions:
Place halved tomatoes, chopped pepper, sliced olives, chiffonade of basil, some lemon zest and crumbled goat cheese in a bowl.  Add lemon juice and a couple tablespoons of Olive oil.  Toss in cooked pasta.  Add grated paremsan then toss all ingredients together.  Now it's ready when you are.

---

Delicata-Celery Leaf Salad

Delicata-Celery Leaf Salad (Serves 2)

1 lb delicata squash

4 tablespoons extra-virgin olive oil

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

Fine sea salt and freshly ground pepper

1/2 cup celery leaves

1/4 cup thinly sliced red onion

1 tablespoon lemon juice

Directions:

Preheat the oven to 425°F.

Cut the ends from the squash, then scoop out the seeds with a spoon, discarding seeds. Cut squash crosswise into rounds, about 1/3 inch thick, then toss with 2 tablespoons of the oil, cumin, coriander, and 1/2 teaspoon each salt and pepper. Spread squash evenly on a baking sheet and roast until browned and tender, about 25 minutes. Let squash cool.

Toss celery leaves and onion with lemon juice, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Make stacks of roasted squash, then top with celery mixture and dressing and serve.

---

Comox Brie, Portobello and Butternut Squash Quiche

 








Comox Brie, Portobello Mushroom and
Butternut Squash Fall Quiche
From Alesha Davies, Owner/Operator of AJ's Organic Catering

Quiche is often overlooked as an easy supper fix. This versatile meal can be made with the greatest of ease and easily transformed into a gourmet meal with the addition of local Natural Pastures Cheeses, fresh veggies from your local farm stand and herbs that are still t...hriving in your own garden.

Here is a local organic quiche recipe that I think you will enjoy. Keep in mind that the mushrooms, squash, herbs and cheese can be substituted for those you may have on hand. Pair this quiche with a simple green salad and suggest including carrot curls, shredded beets, bite size cauliflower florets and garlicky vinaigrette.

1 store bought pie crust (we suggest Maureen's Whole Wheat Crust)
1 tbsp organic olive oil (Nourish loves Cazorliva Spanish XV)
1 clove of minced garlic
1 medium chopped onion
1 medium size portabella mushroom chopped
½ cup of diced butternut squash
4 organic local farm eggs (Rabbit River Farms)
¼ cup milk (Avalon Dairy)
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
Salt & pepper to taste
1 dash of hot sauce (any kind will do)
1 round of Natural Pastures Comox Brie (or Natural Pastures Comox Camembert)

Preheat oven to 375°F

In a skillet over medium heat, add olive oil and sauté onions for 2 minutes followed by the garlic. Add the diced squash and sauté an additional 3 minutes. Add portabella mushrooms and continue to sauté until onions, squash and mushrooms have all softened but are not mushy.

In a medium size bowl, add the 4 eggs, ¼ cup of milk, chopped parsley, rosemary, salt & pepper and a dash of hot sauce. Whisk until well combined (mixture should be bubbly around the edges).

Add the onion mushroom sauté to the egg mixture and stir. Pour this mixture into your prepared pie crust.

Slice the Comox Brie into long strips. Lay the strips on top of the quiche mixture from the middle fanning outwards. Sprinkle with pepper and place into the preheated oven for 30-40 minutes. When gently wiggled, the quiche should be fully set (no jiggle) and lightly browned.

---

Seared Tuna Panzanella Salad

1 Package  W!ld Pacific Albacore Tuna™ medallions (227g), thawed
2 tbsp dried oregano
1/2 small orange pepper, sliced in to strips
50 g Spanish chorizo, grilled or sauteéd
12 cherry tomatoes, sliced in half
½ c extra virgin olive oil
1 loaf Italian bread, preferably day old
½ bunch of parsley, coarsely chopped
2 tbsp red wine vinegar to taste
salt and pepper to taste

For the Tuna: Rub medallions with olive oil then season with salt, pepper and oregano. In hot pan (or on BBQ) on high heat sear medallions 1-2 minutes per side, remove from heat and cut into chunks with sharp knife.

For The Bread: Remove the crust from the bread and cut into large cubes. Add olive oil and salt. Bake at 350°C for 8 -12 minutes, or until golden brown.

To Assemble: Gently mix tuna,  peppers, chorizo, tomatoes and bread together in a bowl. Dress with olive oil, red wine vinegar, salt and pepper. Mix in the parsley just before serving.

---

"You don't have to cook fancy or complicated
masterpieces - just good food from
fresh ingredients."   -Julia Child