Use local nuts and seeds to showcase the fruits that are available in the fall or that have been dried and saved from summer. Normally cinnamon and salt would be used to prepare this apple pie, but try substituting a pinch of dried local herbs for added flavour.
1/2 cup (125 mL) ground raw sunflower seeds
1/2 cup (125 mL) ground raw walnuts or hazelnuts
3/4 cup (175 mL) ground flour (whole wheat, spelt, or amaranth)
2 Tbsp (30 mL) organic butter, melted
1 1/2 Tbsp (22 mL) honey or maple syrup
4 Tbsp (60 mL) water
3 cups (750 mL) apples or pears, sliced
1/2 cup (125 mL) dried raisins, cranberries, or blueberries
1/4 cup (60 mL) apple juice or honey
2 Tbsp (30 mL) locally made fruit jam
Pinch of dried lavender, rosemary, or lemon thyme
To prepare crust, oil a 9 in (23 cm) pie plate. Preheat oven to 350 F (180 C). Mix all dry ingredients thoroughly in a medium bowl. Combine melted butter and honey or maple syrup and slowly add to dry ingredients with your hands or with a fork. Add water 1 Tbsp (15 mL) at a time and mix until moist and crumbly. Press nut mixture evenly into the bottom and sides of prepared pie plate. Bake for 5 minutes and remove immediately to cool.
To prepare filling, mix together fresh fruit, dried fruit, and juice or honey in a large saucepan over medium heat. Warm through, just until fruit begins to soften; then remove from heat. Spread jam over the base of the pie crust, top with fruit mixture, and bake for 20 to 30 minutes, until fruit is soft. Serve hot with creamy local yogourt.
source: "Local Eating", alive #300, October 2007
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.