Mang-Glow Smoothie

Serves 1, 20 oz

Ingredients:

For Smoothie

• 1 cup ice
• 1½ cups frozen mango
• 1 small piece of fresh ginger
• ½ tbsp agave
• ¼ tsp B12 (optional)
• ¾ cup oat milk
• ¾ cup orange juice

For Raspberry-Beet Compote

• 1½ cups frozen raspberries
• ½ cup peeled, cubed beets
• 2½ tbsp agave
• 1 cup water

Directions:

For Raspberry-Beet Compote 

1. Peel and cube the beets.
2. Add raspberries, beets, agave, and water to a blender. Blend until completely smooth.
3. Pour into a squeeze bottle or airtight container. Cover and refrigerate for up to 5 days.

For Smoothie

1. Add ice, mango, ginger, agave, B12 (if using), oat milk, and orange juice to a blender. Blend until smooth.
2. Pour the compote, then pour your smoothie.

The post Recipe for Mang-Glow Smoothie from HEAL Wellness appeared first on Toronto Guardian.

Moroccan Vegetable Tagine

Prep Time: 20 min
Serves: 6-8

Ingredients:

• pinch Farm Boy™ Spanish Saffron
• 1 cup boiling water
• 2 Tbsp Farm Boy™ Extra Virgin Olive Oil
• 1 ½ Tbsp minced ginger
• 1 ½ tsp Farm Boy™ Garlic Flowers
• 1 tsp Farm Boy™ Organic Ground Cumin
• ½ tsp Farm Boy™ Organic Ground Cinnamon
• 2 Tbsp Farm Boy™ Organic Tomato Paste
• 1 medium Spanish onion cut into 1″ pieces
• 3 medium carrots peeled and cut into 1″ pieces
• 2 bell peppers cut into 1″ pieces
• 1 medium Italian eggplant cut into 1″ pieces
• ½ small butternut squash peeled and cut into 1″ pieces
• 1 can Farm Boy™ Organic Chickpeas drained and rinsed
• salt and pepper to taste
• 1 pint grape or cherry tomatoes
• 1 lemon juiced and zested
• ½ cup cilantro or parsley chopped
• 4-6 cups couscous cooked

Directions:

1. In small bowl, place Farm Boy™ Spanish Saffron and top with boiling water. Set aside to infuse as you prep everything else.
2. In large Dutch oven, add Farm Boy™ Extra Virgin Olive Oil, ginger, Farm Boy™ Garlic Flowers, Farm Boy™ Organic Cumin, Farm Boy™ Organic Ground Cinnamon, and Farm Boy™ Organic Tomato Paste. Cook for a few minutes until fragrant.
3. Add onion, carrots, bell peppers, eggplant, butternut squash, Farm Boy™ Organic Chickpeas, saffron-infused water, salt, and pepper.
4. Bring to a simmer, then cover and cook for 30-35 minutes, or until vegetables are tender.
5. Add tomatoes, lemon zest and juice and continue to simmer, covered, for another 10 minutes.
6. Add cilantro, season to taste, and serve with couscous.

The post Recipe for Moroccan Vegetable Tagine from Farm Boy appeared first on Toronto Guardian.

Brown Butter Carrots with Whipped Feta Ricotta

Serves 3-4

Ingredients:

• 6 to 8 medium carrots, peeled
• salt for boiling water
• 1 – 2 tbsp olive oil
• ½ cup local ricotta
• ½ cup local cow’s milk feta
• 1 to 2 tbsp local milk or cream (to loosen)
• 3 – 4 tbsp local butter
• Chopped dill for garnish (optional)
• Lemon zest for garnish (optional)

Directions:

1. Pre-heat oven to 425°F (220°C).
2. In a large pot over high heat, bring generously salted water to a rolling boil. Add the carrots and cook for 3 to 4 minutes, just until slightly tender but still firm. Drain well and allow them to cool slightly until safe to handle.
3. Once cool enough, pat dry thoroughly with a clean kitchen towel to remove excess moisture. Slice the carrots lengthwise into thick strips.
4. Transfer carrots to a bowl and toss with olive oil, salt, and pepper until evenly coated. Arrange in a single layer on the prepared sheet.
5. Roast carrots for 20–25 minutes, flipping halfway through, until tender and caramelized with lightly crisp edges.
6. Meanwhile, in a medium bowl or food processor, blend the ricotta and feta with 1 tablespoon milk until smooth and creamy. Add more milk as needed to create a soft, spreadable texture. Set aside.
7. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, turns golden brown, and smells nutty, about 3–5 minutes. Remove from heat immediately.
8. Spread the whipped cheese mixture onto a serving plate. Top with the roasted carrots and spoon the warm brown butter over top. Finish with fresh herbs and lemon zest, if using.

The post Recipe for Brown Butter Carrots with Whipped Feta Ricotta from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Roasted Squash Soup

Prep Time: 10 min
Total Time: 1 hr 10 min
Serving: 6

Ingredients:

• 1 small butternut squash, sliced in half length-wise, seeds removed
• 30 ml (2 tbsp.) olive oil
• 2 garlic cloves, whole and unpeeled
• 2 onions, minced
• 5 ml (1 tsp.) smoked paprika
• 1.5 l (6 cups) vegetable broth
• 5 ml (1 tsp.) fresh thyme
• 500 ml (2 cups) Armstrong Italiano Natural Shredded Cheese
• 250 ml (1 cup) 35% cream

Directions:

1. Preheat oven to 180°C (350°F).
2. On a clean work surface, use your hands to rub approximately 15 ml of olive oil inside the butternut squash. Season. Place the squash on a baking sheet lined with parchment paper and insert a garlic clove into each cavity. Cook in the centre of the oven for approximately 35 minutes, or until flesh is tender.
3. Once the squash is cooked, remove the skin and peel the garlic.
4. In a pot set over medium heat, sauté the onions in the remaining olive oil for 2-3 minutes. Add the paprika, stir, then add the broth. Add the squash with the peeled garlic and reduce heat to medium-low. Cook for approximately 20 minutes.
5. Using an immersion blender, puree the soup until smooth. Add the cream and half of the Armstrong Italiano Natural Shredded Cheese. Stir until cheese has melted. Serve and garnish with cheese, thyme, and freshly ground pepper.

The post Recipe for Roasted Squash Soup from Armstrong Cheese appeared first on Toronto Guardian.

Bacon, Spinach, and Cheese Stuffed BBQ Chicken

Prep Time: 20 min
Total Time: 40 min
Serving: 4

Ingredients:

For Chicken

• 4 5 oz (142 g) Chicken breasts, boneless skinless
• 1/3 cup Chipotle Mayonnaise, plus 2 tbsp for basting

For Stuffing

• 4 slices bacon, cut into ¼ inch strips
• ½ red onion, diced
• ½ jalapeño, seeded and diced
• 1 garlic clove, thinly sliced
• ½ tsp chipotle seasoning or chili powder
• 3 cups fresh spinach, washed
• 2 tbsp water
• 1 cup Armstrong Tex Mex Shredded Cheese

Directions:

Preparation

1. Start by forming a pouch for the stuffing. On a clean cutting board, cut a slit into the chicken horizontally ¾ of the way into the center, being careful to not cut all the way through. Fold the flap open to reveal the pocket for the stuffing.
2. Coat the chicken liberally all over with the chipotle mayonnaise. Marinade for an hour or overnight for a more flavourful product.
3. Fry bacon pieces in a non-stick skillet on medium heat for 5 minutes.
4. Add onions, garlic and jalapeño, and sauté until soft and fragrant and bacon is crispy, about 3 minutes.
5. Stir in chipotle seasoning and cook for 2 more minutes.
6. Stir in spinach and water and take the pan off the heat immediately to slowly wilt the spinach, stirring constantly to ensure everything blends.
7. Transfer the mixture to a mixing bowl and when cooled to room temperature, blend in the Armstrong Tex Mex shredded cheese to form a cohesive stuffing.

Assembly

1. Add ¼ cup of the filling into the center of the butterflied chicken. Fold the other side of the chicken over to close the envelope. Use 2 large toothpicks or a skewer to seal it shut.

Cooking

1. Preheat your barbecue to 375°F with the cover down.
2. Brush chicken breasts lightly on both sides with chipotle mayonnaise (this will ensure chicken won’t stick to the grill).
3. Place chicken breasts directly on the hot grill. Close the cover and cook for 10 minutes.
4. Turn the chicken over carefully with tongs and cook for another 10 minutes.
5. Insert a meat thermometer and ensure that it reads 165°F. If not, continue cooking until it reaches that internal temperature.
6. Remove from heat and let rest for a few minutes before serving.

***

Tips:

• Easily substitute spinach with kale or arugula.
• If you prefer your spinach raw, you can eliminate the cooking process and simply chop the spinach and mix it into the other ingredients.
• Substitute chipotle seasoning in the stuffing with your favourite Mexican or Tex Mex inspired seasoning.

The post Recipe for Bacon, Spinach, and Cheese Stuffed BBQ Chicken from Armstrong Cheese appeared first on Toronto Guardian.