More Chef Dinner Recipes

Prairie Urban Farm

Chef Elizabeth Dowdell came to show volunteers how to use PUF veggies in some fabulous recipes. Here are ways to use kale, all the squash, and a delicious apple recipe for dessert. Check back over the next weeks to see them all.

Kale Caesar

2 cups raw cashews (option to soak overnight, or in hot water for 1 hour)
2 tsp dijon mustard
1/2 tsp each sea salt & black pepper, plus more to taste
8-12 medium cloves fresh garlic, chopped
2 tbsp capers in brine
2 tbsp brine juice from capers
1/2 cup lemon juice ( 2 large lemons yield ~6 tbsp or 90 ml)
1/2 cup olive oil
Approx. 1 cup hot water (plus more to thin dressing)
2 tsp pure maple syrup (or sub Stevia to taste)
2 bunches of kale (washed and dried)

To prepare dressing, add raw cashews, mustard, salt, pepper, garlic, capers, brine juice, lemon juice, olive oil, hot water, and maple syrup to a high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable. Taste and adjust seasonings as needed, adding more lemon juice or mustard for zing, salt or capers for saltiness, olive oil for creaminess, or maple syrup for sweetness. Set aside.

Add kale to large mixing bowl. Drizzle with 1 tbsp each dressing and lemon juice. Massage by hand to remove some of the bitterness and soften the texture. Add more dressing as desired. Serve immediately. There may be leftover dressing, which will keep covered in the fridge for 7 to 10 days. Not freezer friendly.

Summer Squash Lasagne

2 - 3 lbs of summer squash ( any thin-skinned variety, mix of yellow and green)
1 - 2 lbs tomatoes
250 grams ricotta cheese
250 grams cottage cheese
2 cups mozzarella cheese
basil and oregano (chopped if fresh)
salt and pepper
olive oil

Heat oven to 400° F. Slice squash very thinly and set aside. Mix ricotta and cottage cheese. Season with salt, pepper, basil and oregano. Mince garlic and mix with just enough olive oil to cover. Oil bottom of pan. Layer squash in alternating colours as available. Sprinkle with garlic mixture every 3-4 layers. Dollop cheese mixture and spread to form a layer every 6-8 squash layers. Aim for 3 squash layers with 2 cheese layers in between. Sprinkle top with mozzarella. Cover with parchment paper and foil. Bake 30-40 minutes until easily cut with a knife. Remove foil/parchment and bake until cheese is brown and gooey.

Apple Crumble


Crumb topping:
1 1/2 cups all-purpose flour
1/4 cup old-fashioned oats
1 cup granulated sugar
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup unsalted butter (11 tbsp) cut into squares

8 cups apples
1/2 cup honey
8 thyme branches
2 tbsp apple cider vinegar, divided
4 tbsp unsalted butter, cut into squares
2 tbsp cornstarch
1 tsp fresh grated ginger
1/4 tsp ground cinnamon


Preheat oven to 400 degrees F. Lightly butter a 2-quart baking dish and set aside. In a large bowl, combine flour, oats, sugar, cinnamon and salt. Work the 11 tbsp of butter, previously cut into squares, into the flour mixture with your fingers just until it begins to cling together, just past the crumbly stage. Set aside.

Slice apples into 1/4 inch thick pieces. Preheat a saute pan over medium-high heat. Bring 1/4 cup honey to a boil. Let simmer about 2 min, until the honey has caramelized. Add 4 thyme branches. Saute apples in two batches. Arrange half the apples in the skillet with the caramelized honey and add 1 tbsp apple cider vinegar, as well as 2 tbsp butter. Cook apples, turning until well caramelized on all sides but not cooked through, about 10 minutes. Scrape the apples and honey into a large bowl. Repeat the cooking process with remaining honey, thyme, apples, vinegar and butter. Scrape into bowl with other apples. Discard thyme sticks (Be careful - apples are piping hot!) and toss apples with cornstarch. Add the remaining spices into the bowl and toss well until apples are thoroughly coated. Heap the apple mixture into your baking dish. Top with the oat crumb mixture. Cover the crisp with parchment paper, then foil. Bake in preheated oven for 20 minutes. Carefully remove foil and parchment, starting from the opposite side to avoid steam burn. Return to oven. Bake for an additional 30-40 minutes, until top is golden brown and apples are tender when poked with a fork. Thickened juices will bubble from the fruit. Let cool 20 - 30 minutes before serving. Serve with whipped cream and/or your favourite vanilla bean ice cream.

*recipe from

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