Our 100 Mile Menu experiences allow us a unique opportunity to source out new growers and producers in our region, many of which become regular suppliers to us year round. This year we hit the jackpot with the discovery of Against-the-Grain farm near Winchester.
Shelly and Tony have been growing some very exciting grains — after one conversation with Shelly, we were sold on her product. Their purple corn is a non GMO, gluten free, whole grain. The dark purple color is due to natural pigments known as anthocyanins, which are rich in antioxidants. Purple corn has a higher antioxidant capacity than blueberries. These antioxidants also have anti-inflammatory abilities and encourage connective tissue regeneration. Studies also indicate that they reduce the risk of cardiovascular disease, inhibit abnormal cell growth, promote collagen formation, and improve circulation.
Their hulless barley is a variety of barley that has been adapted to grow in Canada. It is free of genetically modified organisms and commercial additives, and is more nutritious than traditional barley. The beta-glucans found in this barley are a type of soluble fibre that lowers blood cholesterol and reduces the risk of heart disease. One gram of beta-glucan from barley grain products equals 35% of the recommended daily intake! Beta glucans slow stomach emptying and creates a feeling of fullness, and prevents fast rise in blood sugar after eating. Beta-glucans also aid in the support of the immune system and can help regulate blood sugar.
The nutritional benefits of these grains puts them in the Super Food category – which is any nutrient-rich food considered to be especially beneficial for health and well-being.
In this day and age of grain fears and phobias, it is nice to be able to use some locally grown, non GMO products that taste delicious while delivering a highly nutritious kick!
We have been experimenting in our retail store with a number of recipes to really make use of these lovely products, and here are two we would like to share with you. The purple corn flour, purple corn meal, barley berries, and barley flour are all available in our retail store so you can have fun cooking at home!
‘Against the Grain’ Purple Corn cake with Blueberries
½ cup raw skin-on almonds
¾ cup purple corn flour
½ cup granulated sugar
¼ teaspoon kosher salt
½ cup chilled butter, cut into pieces
1 ¾ cups Purple Corn Flour
1½ teaspoons baking powder
½ teaspoon kosher salt
6 ounces almond paste
1 cup granulated sugar
¾ cup butter, room temperature
3 large eggs
1 lb Blueberries
Powdered sugar (for serving)
Pulse the almonds in a food processor until about the size of grains of rice. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain. Set Aside
Preheat oven to 350°. Coat a springform pan with oil or nonstick spray.
Whisk the corn flour, baking powder, and salt in a medium bowl.
In a stand mixer with paddle attachment, break up the almond paste in a large bowl until crumbly. Add the sugar and butter and mix until blended, about 2 minutes. Add the eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in the dry ingredients until just incorporated. Fold in the blueberries
Scrape batter into pan; sprinkle crumble on top. Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. Let cool in pan before unmolding and dust with powdered sugar just before serving.
‘Against the Grain’ Barley Berry Pilaf with Roasted Vegetables and Feta Crumble
¼ cup canola oil
1/2 cup onions-small dice
1/2 cup carrots-small dice
1 cup barley berries
3 cups of vegetable stock
1 tsp salt-or to taste
1 cup crumbled Feta
1 cup crumbled herbed croutons
Basil to garnish
Selection of Seasonal Farmer’s Market Vegetables – Grilled to your liking – We like to use peppers and zucchini and garnish with fresh cherry tomatoes.
In a bowl, whisk the following ingredients
¼ cup good quality balsamic vinegar
¾ cup good quality olive oil
dash of salt
In a medium sized saucepan on medium high heat, sauté the onions and carrots until the onions are translucent. Add barley berries, vegetable stock and salt. Bring the water and barley to a boil over medium high heat, skimming off any foam. Reduce heat to a low simmer cover and cook until the barley is done – approximately 25 – 35 minutes. Add more water if the pan becomes dry before the barley has finished cooking; check every 5 minutes until desired chewiness is reached. Leave the barley to sit for 10 minutes, covered, until any remaining liquid has all been absorbed.
Slice the vegetables into bite sized pieces. Mix with the barley and vinaigrette. Garnish with the cherry tomatoes and crumble mixture. Enjoy cold or at room temperature!
Guest Blogger: Tanya Ewanovich, Red Apron Client, Foodie & Cheesemaker
We love our weekday Red Apron meals and the containers always look great…but what to do with all the garnishes in the containers? Quite honestly, we eat some of them, but mostly we we were throwing them out and I felt so guilty wasting these fragrant bundles.
I also love cooking with herbs but the problem is that when I grow them in my garden, half the time I forget about using them. When I buy them at the store, there is always way more than the recipe calls for and so again, I forget about them at the back of my veggie bin until they are spoiled beyond recognition.
I think you know where this might be going. For several months I have been drying the Red Apron’s herbaceous garnishes in my kitchen and now I have little scented gems ready to become part of a meal. See how quickly they dry on my hutch!
Here is a picture of roasted chicken thighs using oregano and thyme (both Red Apron meal garnishes dried in my kitchen), rosemary (yea! I remembered to get some from my pot in the garden), red chilli flakes, Dijon mustard, leftover white wine, olive oil, sea salt and freshly ground pepper.
Yumm…my aromatic Red Apron Trick!
Another simple way to use up Red Apron leftovers…I had some kale waiting in my fridge for some inspiration along with Seed to Sausage Juniper and Garlic Bacon, leftover from Sunday brunch. I also had some dressing from last week’s Red Apron salad. Since my husband doesn’t like a lot of dressing, we always have extras accumulating in the fridge. There was also a bit of Red Apron slaw, but not enough to use it as a proper side dish. So here you have it…kale salad and not a single bite leftover for tomorrow…sigh.
Our good friend and client Tanya and I were sitting on her patio one evening and we came up with the idea for a series of blog posts. Since we both enjoy the Red Apron dinners every Tuesday, Wednesday & Thursday, we end up with some leftovers at the end of the week. While comparing notes, we found that we both get an immense amount of pleasure from taking Red Apron leftovers and transforming it into something amazing.
At my house, breakfast often consists of almost any Red Apron dinner leftover warmed up in a fry pan with a poached or fried egg folded in or served on top. I often take the leftover vegetables and toss them with some cooked pasta, olive oil, and grated cheese for a simple Friday night dinner. Mediterranean style vegetables work the best for this dish.
Below: I used some Farmer’s Market vegetables and left-over fish from the Thursday dinner, topped with a little Canreg Station Pecorino cheese.
If I end up with extra salmon or chicken breast, I will often dice it up and use leftover dressing or aioli to create a quick chicken or salmon salad to serve on crackers or bread. This is a super easy school lunch solution.
We are reaching out to our client base to share their Red Apron Hacks with us too! Show us what you have made using your Red Apron leftovers. You can email photos to firstname.lastname@example.org, or tweet them to @redapronyummm using #redapronleftovers and we will share them on our blog, Twitter feed, or Facebook page.
Below: I used leftover corn & tomato salad served on an avocado, with some leftover shrimp on top. The vegetables were a stir fry of leftover slaw and I refried leftover potatoes.
If this summer has you entertaining a large crowd, there are so many fun & interesting ways to do it.
The simplest is to have an event catered. Think outside the box! Many of our Ottawa food truck operators will bring their truck to your event. The Street Food application allows you to not only find a food truck, but request a catering quote. Other options include specialty caterers like The Grateful Griller who will come to your event with all the food you need to make your event a success, and will cook it right in front of you.
If you are more of a DIY type, there are some amazing themed dinners that you can plan, including a Clambake or Lobster Boil. All you really need is an outdoor propane burner and the largest pot you can get your hands on. A number of websites offer recipes and tips, but essentially you layer it all in a pot with white wine and broth, starting with the item that takes the most time to cook (new potatoes, sausage, corn on the cob, lobster, clams, mussels, herbs and aromatics).
Feeling a little more adventurous? Try a Méchoui. Spit roast a whole pig, wild boar or lamb, and serve it up with some simple side salads and crusty bread. Ottawa Party Rentals (and a few other places) rent out spits for just this purpose, and you can arrange with one of the Ottawa Farmers’ Market vendors to purchase the meat. Discuss with them in detail the correct size for your crowd. This can really turn dinner into an all day event!
If you are looking for something a little in-between, invite your guests to bring their own items for the grill, and you provide the side salads, bread & dessert. In this day of gluten avoiders, vegans & pescetarians, planning a dinner party can be a real challenge. By inviting your guests to bring their own grill-ready protein, you take away all the guesswork.
You can always stop by the Red Apron and assemble the ingredients for a fantastic dinner. We have grill ready meats, side salads, dips, spreads, cheeses & breads. This month’s menus are for two of our most popular side salads, which will be available in our deli case all summer long.
Regardless of how you choose to entertain this summer, I hope you enjoy your time with as many friends and family members as you can, and relaaaaaaaax.
Have a safe & happy summer!
1 can organic black beans, drained and rinsed
1 cup of corn kernels
3 large sweet potatoes, peeled and small diced (less than ½ inch square)
1 red pepper, seeded and diced
4 green onions
2 chipotle peppers (canned in adobo sauce)
1 small bunch of cilantro, stems removed, chopped
¼ cup of lime juice
¾ cup of olive oil plus more for cooking
sugar and salt to taste
Pre-heat oven to 375 degrees. Toss the sweet potatoes in a few tablespoons of olive oil and season with salt. Place on a baking sheet and roast for 15 minutes, or until tender. Remove and let cool.
In a sauté pan on medium high heat, heat a few tablespoons of oil and sauté the red peppers for 2-3 minutes. Add the corn kernels and sauté for another 2 minutes.
In a blender, place lime juice, chipotle peppers, a good pinch of sugar and ½ the cilantro. On medium speed add the olive oil in a slow stream to emulsify. Taste and adjust seasoning.
Place all the ingredients in a large bowl and toss. Serve at room temperature. This dish keeps well for 3-4 days.
Picnic Potato Salad
2 pounds of new potatoes (fingerlings or tri-coloured potatoes work well too)
4 eggs, hard boiled
6-8 radishes, washed and shredded a cheese grater
¼ cup diced sweet pickles
½ cup diced dill pickles
small bunch each of basil, dill & parsley, stems removed & chopped
1 cup of good quality mayonnaise or aioli
1 tablespoon of Dijon mustard (grainy mustard is a nice alternative)
1 clove of garlic, minced
salt & pepper to taste
Halve the potatoes and put them in a medium pot. Cover with salted water. Bring pot to a boil. Reduce to a simmer and cook until the potatoes are well cooked. Drain but do not rinse the potatoes. Set aside.
Peal the eggs and shred 3 of them using a cheese grater. Reserve the 4th for garnish.
Mix the mayonnaise with the mustard and garlic.
Mix all the ingredients in a large bowl. Season with salt & pepper to taste. Adjust seasoning and mayonnaise if necessary. Transfer to a decorative serving bowl and garnish with sliced egg. You can also sprinkle on a bit of paprika for colour.
For two weeks in June, the Red Apron will be celebrating the Women’s World Cup by featuring menus inspired by the cuisine of the visiting teams. Visit our website for the full menus.
Sign up for all three days of either week before the 12th of June & your name will be entered into a draw to win two tickets to the games on Wednesday June 17. Mexico will play France at 4pm. Korea will play Spain at 7pm. Tickets get you into both games. Draw will held on Saturday June 13th.
We thought we would share with you some recipes from the menu for Wednesday, June 17 – Tapas Night in honour of the visiting team from Spain.
Red Apron Gazpacho – Available weekly in our retail store!
1 English cucumber, halved but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes, cored
1 small red onion, peeled and sliced
1 garlic clove, minced
3 cups of tomato juice
1/8 cup of balsamic vinegar
1/8 cup of lime juice
1/4 cup good quality olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet smoked paprika
1 small bunch each of basil and mint (stems removed)
In a blender, blend the vegetables to desired consistency. We enjoy it with some texture remaining so do not over process. Season with salt and pepper, and serve cold.
Spanish Potato Tortilla – Available by pre-order on June 17
3 to 4 large Yukon Gold potatoes, peeled and sliced thinly
1 large onion, peeled and sliced
1 cup olive oil
7 large eggs
Salt and freshly ground black pepper
Pre-heat oven to 350 degrees.
In the bottom of a large bowl, lightly beat eggs with pinch of salt and freshly ground black pepper.
Heat oil half the oil in an 8- to 10-inch oven proof skillet. Add the onions on medium heat and sauté until caramelized and soft. Remove from the skillet and set aside.
Heat the remaining oil in the skillet over medium-high until hot, about 3 minutes. Turn off heat and add potatoes and onions in even layers, seasoning lightly with salt and pepper in between the layers. Pour over the egg and flatten everything with a spatula, packing the potatoes tightly. Place in the pre-heated oven for 30-40 minutes. Potatoes are done when they are tender when pierced with a sharp knife.
Let cool for 10 minutes. Loosen the tortilla with a spatula then flip it onto a large dinner plate.
To serve, slice in wedges, and enjoy hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or dollop of aioli or mayo.
1 tablespoon olive oil
2 chorizo sausages, sliced
1 red onion, chopped
1 red pepper, seeded and chopped
3 garlic cloves, finely chopped
1 1/2 teaspoons dried oregano
540g can chickpeas, rinsed, drained
1/2 cup (125ml) dry white wine
1 large can (750ml) diced tomato
1 teaspoon smoked paprika
1 bag of baby spinach
1 tablespoon chopped flat-leaf parsley
Heat oil in a casserole or large, ovenproof fry pan over medium-high heat. Cook chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel.
Return the pan to medium heat. Add the onion and pepper and cook, stirring, for 5 minutes or until softened. Return chorizo to the pan with the garlic, oregano & paprika. Add canned chickpeas, wine and tomatoes. Season, bring to the simmer, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Just before serving add the spinach to wilt and garnish with parsley. Serve with crusty bread.
We are Mothers, residents of our community, entrepreneurs as well as active participants in our local economy. We individually have a history of owning and operating successful local businesses.
Our commitment to getting people “back to the table” starts at home and extends to our community through a number of philanthropic endeavours.