Sour Cherry Dessert

  Low in Fat, Sugar and High in Fibre, this cool dessert is perfect for neighborhood potlucks, family picnics and summer block parties. It is packed with local ingredients and is ready in a snap!   Submitted by Danah Hysuick [ view this recipe ]

Recipes

Sour Cherry Dessert

  • Prep Time:
  • Bake Time: 20 min
  • Ready In:

Ingredients

Crust:
2/3 C Graham Cracker Crumbs
2/3 C Omega Meals Sprouted Flax and Berry Blend
¼ C Butter or Margarine (melted)
Filling:
500 ml Tub Low Fat Greek Yoghurt
1 L Tub Cool Whip (Softened)
½ C. Melissa Liquid Honey
1 500 ml Package Over the Hill Orchard Sour Cherries. (thawed and drained, reserve juice for another recipe)
Topping:
1 500 ml Jar Prairie Sun Orchards Sour Cherry Topping

Directions

Crust:

Blend all ingredients in a bowl and press into 9x13 pan

Bake at 350 F for 20 minutes

Cool

 

Filling:

Blend all ingredients together in food processor until smooth.

Pour over cooled crust

Refrigerate overnight

 

 

- B

Blueberry Cream Cheese Gingerbread Crepes & Crispy Cherry Bacon

  • Prep Time:
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Ingredients

Crepes batter:
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp salt
1 tsp each cinnamon and ground ginger
4 large eggs
1/4 cup melted butter
4 Tbsp molasses
2 Tbsp brown sugar
1 and 1/2 cups milk
1 tsp vanilla
Crepes filling:
1 pkg cream cheese
1 cup Over the Hill Orchards Organic Blueberry Spread
Bacon:
1 lbs bacon
1 cup Over the Hill Orchards Prairie Cherry Topping

Directions

Blueberry Cream Cheese Gingerbread Crepes

Batter: Combine flour, baking powder, salt and spices. In a separate bowl, mix eggs, butter, molasses, sugar, vanilla and milk then add to dry ingredients. Stir until all lumps are gone. Batter can be refrigerated up to two days. Makes about 16 crepes, using a 1/4 cup measure to pour batter.  Recipe doubles nicely.

Crispy Cherry Bacon

Spread bacon in a single layer on a parchment paper topped cookie sheet. Bake at 400 F until bacon begins to crisp, about 20 minutes. Remove from oven and carefully drain most of the fat. In a large bowl, toss bacon with cherry topping until coated. Return to oven for another 15 minutes.

Steelhead Trout & Peach Chutney Pizza with a Barley Swiss Cheese Crust

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Ingredients

2 Lake Diefenbaker Steelhead Trout Fillets
2 cups pot barley
2 cups grated Swiss Cheese
1 tablespoon butter
2 tsp dried thyme
1 tsp onion powder
½ tsp. ground black pepper
¼ cup Northern Lights Foods Wild Rice
250 ml jar Chatty’s Indian Spices Peach Chutney
2 tbsp. Northern Neutraceuticals Organic Sesame Oil
1 mango, cut in large pieces
1 tsp. garlic powder
½ tsp. salt
1 green pepper and ½ red onion, cut in thin strips

Directions

Cook the  wild rice in 1½ cups water until grains open slightly. Drain and set aside.

Cook trout using a lightly oiled Panini grill or cast iron pan until medium well done. When cool enough to handle, break into bite sized chunks. Grill or saute’ the peppers and onions using the same pan.

Bring barley to a boil in just enough water to cover. Reduce to a simmer for about 15 minutes until tender but not mushy. Drain water and add 1 cup of the cheese, thyme, onion powder, salt and pepper.

Puree’ the mango, peach chutney, sesame oil, garlic powder and salt. Spread barley mixture onto the bottom and up the sides of a buttered pizza pan. Bake at 40 until barley begins to brown. Top with the peach sauce, followed by the trout, veggies, wild rice and remaining cheese. Return to the oven until cheese is nicely melted and bubbly, about 15 minutes. Enjoy!

Spice Muffins

  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min

Ingredients

2 cups Only Oats Cinnamon Spice Muffin Mix
1/3 cup oil
4 lightly beaten eggs

Directions

Mix all ingredients until batter is combined. Portion into paper lined muffin pans. Bake at 350F for 12 to 15 minutes. Makes 12 small muffins.

Tips

  • Add 1 tsp extra oil to the mix to make these extra moist!
  • Add ½ cup chopped fruit  

Roasted Asparagus

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Ingredients

Asparagus
Prosciutto
Three Farmers Camelina Oil

Directions

Wrap spears of asparagus with a thin slice of prosciutto.  On high heat, sear the spears in 2 tbsp of Three Farmers Camelina Oil.  Sautee until tender (4 to 5 minutes).  Garnish with an extra drizzle of Three Farmers Camelina Oil.

or

Drizzle the asparagus with a generous amount of the Three Farmers Oil.  Roast in the oven at 375oF until tender (8-10 minutes).

Try this to add some kick:

Replace Three Farmers Original oil in this recipe with our Roasted Garlic and Chilli variety.

Cream of Potato Leek Soup

  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min

Ingredients

1 pkg Picnic Basket potato leek soup mix
3 cups water
1 cup cream
¼ cup grated cheese

Directions

Bring soup mix and water to a boil, reduce heat and simmer 10 minutes. Add the cream, and bring back up to a boil. Serve with grated cheese sprinkled on top.

Choo-it Granola Bars

  • Prep Time: 5 min
  • Bake Time: 20 min
  • Ready In: 25 min

Ingredients

1 1/2 cups CHOO-IT Oatmeal
1 1/2 cups quick oats
1 cup flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
1 egg
1/2 cup canola oil

Directions

Preheat oven to 350F. In large bowl, stir together the CHOO-IT, quick oats, flour, baking powder and salt. Stir in the sugar, egg and oil. Mix together well then spread mixture into a 8x8 pan. Bake 18-20 min.

Sprouted Lentils, Broccoli and Flax

  • Prep Time: 5 min
  • Bake Time: 20 min
  • Ready In: 25 min

Ingredients

1 cup BioLive sprouted lentil, broccoli and flax blend
1 ½ cups water
¼ tsp salt
½ tsp butter

Directions

Place water in a saucepan and bring to a boil. Add lentils. Simmer, uncovered, for 15 – 20 minutes until tender and water is absorbed. If the lentils are not tender enough, add water as needed.

Garlic Pesto Morel Muffins with Sour Cherry Butter by Chef Jenni

  • Prep Time:
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Ingredients

For the Muffins...
3 cups Daybreak Sheresky Mills Stone Ground flour
3 tsp. baking powder
¼ cup brown sugar
1 tsp. salt
¼ cup Fresh Air Flavours Garlic Pesto
¼ cup Three Farmers Camelina Oil
A few grindings of Costa Rican Black Peppercorns
2 cups cold water
One package of Prairie Infusions dried morels, re-hydrated and chopped
For the Butter...
½ lb salted butter, room temperature
4 tbsp Over the Hill Orchards Sour Cherry Juice
4 tbsp icing sugar
½ tsp. onion powder

Directions

Mix all dry ingredients. Add pesto, oil and water and mix just until combined. Spoon into buttered muffin tins and bake at 375 until tops are golden and crunchy. Makes 6 large muffins or about 24 appetizer sized bites!

 

For the Butter:

Cream the butter. In a separate bowl, combine sour cherry juice, icing sugar and onion powder. Add to butter, using more icing sugar if needed. Mmmmmm!

Saskatoon Berry Salad

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Ingredients

1 cup sweetened dried saskatoon berries
1 cup sweetened dried cranberries
½ cup pistachios
1 cup diced purple onions
1 package cherry tomatoes cut in halve
Large bowl of mixed greens

Directions

Works best with the mixed greens. Serving size 6-8 .

1 cup sweetened dried saskatoon berries

Salad Dressing- Light Herb Oil or Sun Dried Tomato