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Beet & Herb Salad with Cherry Blossom

Beet & Herb Salad with Cherry Blossom
Course: Salad, Side Dish
  • Small head of Raddichio
  • 1/2 yellow beet
  • 1/2 red beet
  • 1/2 candy cane beet
  • 1/2 bag of bean sprouts
  • 1/2 can water chestnuts cubed
  • 3 spring onions
  • 4 radishes
  • 1/2 cup shredded basil
  • 1 tbsp peanut butter
  • 1 tbsp freshly grated ginger
  • 2 tbsp Cherry Blossom Vinegar
  1. Finely slice raddichio and basil. Use spiralizer to cut each beet, separate and place aside. Rinse and dry bean sprouts, place in salad bowl.

  2. Finely chop radishes and spring onions, chop water chestnuts into 4 pieces and place in the bowl. Add beets.

  3. Mix dressing and toss salad.

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Apricot & Icewine Teacake with Apricot & Bay Ice Cream

Apricot & Icewine Teacake with Apricot & Bay Ice Cream
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
Course: Dessert
  • Apricot & Icewine Tea Bread Mix
  • 250mL Apricot & Bay Vinegar
  • 1 cup sour cream
  • 1 cup cream cheese
  • Chocolate to gain the top of the cake
  1. Boil Kettle and Make Tea Bread.

  2. Make two thin cakes approximately 8 inches in diameter. Bake for about 10 minutes -- until brown, use skewer as tester. Place aside and let cool.

  3. Reduce a bottle of Apricot & Bay Vinegar in a saucepan for about 10 minutes. Place in fridge to cool on a wire rack.

  4. Place chilled vinegar, cream cheese and sour cream in an icecream maker. The mixture takes about 15-20 minutes to freeze.

  5. Assemble by placing one cake on a plate, top with ice cream, then layer the second cake and garnish with chocolate. Place in freezer for 20 minutes and serve!

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Curried Lentils and Portobello Mushrooms

Stuffed Portobello Mushrooms
Curried Lentils and Portobello Mushroom
Curried Lentils and Portobello Mushrooms
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Course: Main Course
  • 1 Snowdon House Curried Lentil Soup Mix
  • 1/2 cup Shredded Mozzarella Cheese
  • 4 Portobello Mushrooms
  • 1 tbsp butter
  1. Preheat over to 350F

  2. Prepare Snowdon House Curried Lentil Soup Mix according to instructions. This takes about 20 minutes.

  3. Remove stems from mushrooms and chop finely, sautee in a frying pan with butter.

  4. Remove from heat. In a bowl mix the mozzarella cheese, curried lentil soup and chopped mushroom stems.

  5. Linea baking sheet with parchment paper or a silicone baking mat. Stuff mushrooms with mixture, place on tray and bake for 20 - 25 minutes until mushrooms are done.

  6. Serve with a medley of roasted vegetables or corn on the cob.

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Popeyes Passion with Miso Cones

Popeyes Passion with miso Cones
Popeyes Passion with Miso Cones
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Appetizer, Side Dish
Servings: 8 people
Popeyes Passion
  • 1 Red Pepper Chopped in chunks
  • 1 Yellow Pepper Chopped in chunks
  • 3 roma tomatoes
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese
  • 1 cup Quinoa cooked
  • 1/2 cup chopped spinach
  • 1 tsp olive oil
Miso Cones
  • 1/4 cup sesame seeds
  • 1/4 cup white sugar
  • 4 oz butter
  • 1/3 cup agave syrup
  • 1/2 cup flour
  1. Preheat oven to 350F

  2. Cook Quinoa from instructions on packet

  3. In a mix master combine the sesame seeds, sugar, butter, flour and agave syrup until mixed well.

  4. Spoon small amounts of dough onto a silicone baking mat or parchment paper. Bake for 4 - 6 minutes until golden brown.

  5. Remove from oven and wrap around a rolling pin to give it a cone shape.

  6. Spoon vegetable quinoa mixture into cones and serve immediately.

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Chive and Chilli Focaccia


chive and chilli focaccia
Chive & Chilli Focaccia
Course: Appetizer, Snack
  • 1 Bag Snowdon House Chilli & Chive Beer Bread Mix
  • 1 can Beer
  • 1 cup assorted multicoloured tomatoes sliced into thin rounds
  • 1 cup Mozzarella Cheese
  • 2 peppers, one yellow, one orange sliced into narrow strips
  1. Preheat Oven to 375 degrees

  2. Mix Beer Bread in a bowl according to instructions.

  3. Place dough in the middle of a lined cookie sheet and stretch to look like a pizza shape. Should make a 10 inch round shape.

  4. Add assorted sliced tomatoes and peppers and top with mozzarella cheese.

  5. Cook in the oven. Check after 20 minutes. It is done when the cheese has melted and dough on the bottom is light brown.

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Tomato Sauce to Die For!

Cooked Tomatoes

A combination of cherry, beef steak, roma, marzano tomatoes, purple basil, red onions, zucchini, parsley, sage, thyme, oregano, and garlic, all fresh from the garden. Roasted in olive oil and infused with thyme vinegar and slow roasted for 6 hours at 200 degrees. Homemade pizzas were made with this yummy sauce and the rest was frozen.

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Kale Crop

Our Kale crop is so bountiful that anyone who visits the house goes home with some! The germination rate and crop yield of the 4 Kale Mix from Salt Spring Seeds has been exceptional!

Kale Salad

“A mix of our 4 favourite kales: Red Russian, White Russian, Laurel’s Frilly and Rainbow Lacinato. Easy to care for and extremely winter hardy. Delicious and nutritious in winter salads or steamed.”

Retrieved from:

Kale Salad Recipe:

½ cup of coarsely chopped toasted pecans

2 bunches of chopped kale

4-5 thinly sliced radishes

½ cup of coarsely chopped cranberries

1 chopped Granny Smith apple

2 ounces of soft goat cheese

Dressing: 3 Tablespoons of olive oil

1 ½ Tablespoons of Snowdon House Fruit Infused Vinegar

Vinegar: 1 tablespoon of Dijon mustard

1 ½ teaspoon of honey

Sea Salt and Freshly Ground Pepper

Toss kale, radishes, cranberries, pecans and apple in a large bowl. Crumble goat cheese over the top. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey & salt and pepper. Drizzle over kale mixture and serve. Serves 4-6.

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Summer Salad Recipe

Amaranth Salad

Amaranth & Mango Salad

1/2 cup of yogurt

1 1/2 teaspoons of curry powder

1 teaspoon of grated ginger

1/2 teaspoon of sea salt

1 cup of Amaranth grain

1 1/2 cups of water

2 chopped mangos

1/2 cup of diced red pepper

1 tablespoon of parsley

1 tablespoon of diced jalapeno

2 tablespoons of chopped cilantro

Mix the yogurt, ginger, curry, salt, and jalapeno. Bring the water to a boil and add the Amaranth, reduce the heat to low and simmer for 20 minutes. Remove from heat and drain the water. Cool the Amaranth. Toss the cooked Amaranth with mangos, red pepper, jalapeno, yogurt, and herbs. Serve your salad right away or when chilled.

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Fresh From Our Garden – Rhubarb Crunch!

rhubarb crumble

Rhubarb Crunch Recipe

1 cup of flour

3/4 cup of rolled oats

1 cup of brown sugar

1 teaspoon of cinnamon

1/2 cup of melted butter

4 cups of sliced rhubarb

Topping ingredients:

1 cup of sugar

2 tablespoons of cornstarch

1 cup of water

1 teaspoon of vanilla

In a bowl, combine flour, rolled oats, brown sugar, cinnamon, and melted butter. Mix ingredients in a bowl until crumbly. press half of your mixture into an ungreased square baking pan. Cover with rhubarb. For the topping, add sugar and cornstarch to a small saucepan and add 1 cup of water. Cook and stir until thickened. Then cook for an additional two minutes. Remove from heat. Stir in vanilla and pour over rhubarb. Top with extra crumb mixture. Bake at 350 degrees for 50 minutes.

This recipe was retrieved from Visit the Rhubarb Compendium for more recipes!

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Fresh From Our Garden – Rhubarb!

Look what’s fresh this week! We’re freezing rhubarb and making rhubarb vinegar.

rhubarb vinegar

Curried Lentils with Rhubarb & Sweet Potatoes Recipe

1 cup of dry orange lentils

1 peeled and sliced sweet potato

1 tablespoon of oil

1 cup of diced rhubarb

2 tablespoons of our rhubarb vinegar

1 tablespoon of curry powder

1 teaspoon of chilli powder

1 teaspoon of grated ginger root

1/4 cup of shredded coconut

First, add lentils to a pot, and cover with water. Bring the water to a boil, reduce heat, and add sliced sweet potato. Simmer until the lentils are soft. Remove from heat, drain the water. Preheat oven to 400 degrees. Heat the oil in a skillet. When the oil is hot, add the rhubarb. Lower heat, cook rhubarb until it is tender. Add vinegar, curry powder, and chilli powder. Mix with the cooked lentils and sweet potato. Pour into a dish and bake at 400 degrees for 20 minutes. Top with coconut.

This recipe was retrieved from Visit The Rhubarb Compendium for more recipes!