Recipes

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Beef Carpaccio Black Lentil Asparagus Salad

Step One: Prepare the Beef Carpaccio

Ingredients

Ask your local butcher for 1 Lb center cut beef tenderloin (it is important that it is
one whole piece and not multiple steaks)
 
1 t ground juniper
1 t Maldon sea salt
1/2 t black pepper
1 T chopped thyme
1 T extra virgin olive oil

Method

  • Combine the ingredients and season the beef
  • Allow to sit for 1 hour
  • Turn on barbeque to very high and allow the grill to get searing hot (10 minutes)
  • Grill beef for 1 minute, rolling beef every 15 seconds to mark the exterior
  • Chill for 15 minutes, then wrap tightly in saran wrap. Freeze for 2 hours
  • Remove saran wrap and then slice thinly with sharp knife approximately 1/8th inch thick slices
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Beef Carpaccio Black Lentil Asparagus Salad

Step Two: Black Lentil & Asparagus Salad

Ingredients

4 c Cooked Saskatchewan black beluga lentils
4 c Asparagus spears cut into 2 “ pieces
1 c Kohlrabi cut into .” cubes
4 c Mesculun salad greens

Method

  • Prepare ice water bath in a large bowl
  • Blanch asparagus pieces in salted boiling water just until spears turn bright green, approximately 10-15 seconds
  • Then plunge into ice water bath…..after 30 seconds remove and drain
  • Mix remaining ingredients together then add drained asparagus
  • Toss together with vinaigrette
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Beef Carpaccio Black Lentil Asparagus Salad

Step Three: Fairwinds Farm Goat Cheese Vinaigrette

Ingredients

1/4 c Three Farmers camelina oil
3 T Apple cider vinegar
1 T Shallots finely minced
1 t Garlic finely minced
3 T Parsley chopped
2 T Chives chopped fine
1 T Grainy mustard
1/4 c Fairwinds Farm goat cheese

Method

  • In a medium bowl mix together shallot, garlic and apple cider vinegar
  • Let sit for 5 minutes
  • Add camelina oil, grainy mustard, parsley, chive and goat cheese
  • Whisk to combine, season with a touch of salt and fresh cracked pepper
 
To Plate:
  • Lay 6-8 slices of beef carpaccio on a large round plate
  • Place approximately 1 cup of Lentil & Asparagus Salad on top
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Edgar Farms Asparagus, Wild Fiddlehead & Great Northern White Bean Soup

Ingredients

  • 1 tsp (5ml)                ginger root, minced
  • 1 tsp (5ml)                garlic, minced
  • 1 Tbsp (15ml)           shallot, minced
  • 1 head                      fennel, minced
  • 1 tsp (5ml)                Three Farmers Camelina oil
  • ¼ cup (60ml)            dry white wine
  • 8 cups (2 L)              cold water
  • 1 tsp (5ml)                miso
  • 1 tsp (5ml)                fresh thyme, chopped
  • 1 tsp (5ml)                fresh oregano, chopped
  • 1 tsp (5ml)                fresh lemon juice
  • 1 tsp (5ml)                grainy mustard
  • 2 cups (500ml)         cooked Great Northern white beans
  • 1 lb (500g)                small torn Chanterelle mushrooms or other wild mushroom                   
  • 1 Tbsp (15ml)           extra virgin olive oil
  • 1 cup (250ml)           fresh Edgar Farm asparagus, blanched and cut into 1” (3cm) pieces
  • 1 cup (250ml)           fresh fiddleheads, rinsed, blanched and rinsed again

Sachet:

  • ½ tsp (2ml)               whole black peppercorns
  • 1                               bay leaf
  • 3-4                            juniper berries
  • ½                              yellow onion, chopped
  • ½                              carrot, chopped

Method

  • In a pot, sauté the ginger, garlic, shallot and fennel in the Camelina oil over medium heat for 10 minutes or until tender.
  • Be careful not to let it brown. Add the white wine to deglaze.
  • Place the peppercorns, bay leaf, juniper, onion and carrot in a piece of cheesecloth and tie it up to make a sachet (spice bag).
  • Add the water, thyme, oregano, lemon juice, mustard, cooked beans, miso and the sachet to the pot. Bring up to a low simmer.
  • In a hot frying pan, sauté the mushrooms quickly with olive oil. Add them to the pot. Continue to simmer for 20 minutes. Season generously with salt.
  • Just before serving, add the asparagus and the fiddleheads and adjust the seasoning.
  • Finish with an extra drizzle of extra virgin Olive oil and a few shavings of Parmesan.
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Local Organic Roasted Carrot & Split Pea Soup

With Moorish spices, Fairwinds Farm Goat yogurt, Toasted fennel oil and mint

Ingredients

  • 2 kg Organic Poplar Bluff farm carrots
  • 350 g diced yellow onion
  • 100 g  diced shallot
  • 50 g garlic smashed and chopped
  • 1/4 c olive oil 
  • 15g toasted ground cumin 
  • 8g toasted and crushed coriander seed
  • 8g toasted and ground fennel seeds 
  • 75g chopped preserved lemon 
  • 6g chipotle pepper from adobo minced (we like to make our own in the restaurant)
  • 150 g yellow organic split peas
  • 4 L  water 

 

Method

  • Peel, half and quarter carrots, toss with ¼ c olive oil, salt and pepper. Place in cast iron pan, roast for about 1hr @ 400  stir every 20 min. (We usually like to roast in our wood oven to add a nice smoky flavor, but a conventional oven will do fine). Carrots should be well roasted and slightly caramelized when finished.
  • Sweat onion, shallot, garlic and olive oil in a pot until onions are translucent (no color).
  • Add cumin, coriander seed, fennel seeds, lemon and chipotle pepper to onion mix. Sweat for 2 min to cook out flavours.
  • Add yellow organic split peas, 4 L or water and pre-roasted carrots. Simmer all together with lid for about 2-3 hrs or until split peas are all tender. Add more water if needed
  • Finish with juice of 2 lemons. Soup should equal 5 L when finished.
  • Season and blend using hand mixer, leaving slightly chunky to enjoy the soft texture of the carrots and spices. 
  • Ladle into bowls, garnish with a spoon of Fairwinds Farm Goat yogurt, a drizzle of Fennel Seed Oil and a few strands of sliced mint.