Harvest Time 2008 Recipes

Best Bean Salad

This recipe is the very easiest. Start with beans, as many as you like, different colours and tastes and fill a whole bowl full. Green, Purple, Young Scarlett Runner or Yellow Wax Beans from the garden or farmer’s market!

1. Dump all your fresh beans in boiling water for 5 mins until they have just cooked through. Drain and rinse in cold water. Place in large serving bowl.
2. Open a couple of cans of organic precooked beans and drain and rinse well. Try Red Kidney, Garbanzo, Black Turtle, or a mixed bean medley. Sprinkle on top of long beans.
3. Now for a bit of funky flavour, add a couple of extra ingredients -- some chopped sweet pepper, fresh whole basil leaves, sundried tomatoes, marinated artichoke hearts, drained corn niblets, fresh sweet onion….

Get crazy…pick a theme and run with it… Tuscan or Mexican or Nicoise come to mind. All are fantastic. Be creative, veggies all work wonderfully together as long as you know how to finish them.

And you say, for the finish??? Our fabulous…

Daring Dill Balsamic Vinaigrette (for Best Bean Salad).

¼ cup Balsamic Vinegar
¾ cup Extra Virgin Olive Oil
2 Tbsp of our Daring Dill Spice Blend

Shake all three ingredients well in an empty spice blend bottle and drizzle vinaigrette on top of bean salad (or any other salad!!!) and toss well. Add loads of dressing because the cooked veggies and beans will soak it up. Place salad in fridge for two hours or overnight. Top with another little drizzle of dressing and toss again before serving.

Voila! Summer harvest in a bowl and oh so good!!!

Fresh Trout Fillet with Garlic Rosemary Marinade

The most healthy part of your fish, are the oils just below the skin. With this recipe, your fish is ready to serve with crispy crunchy skin on top, filled with healthy essential fatty acids. So go ahead, eat the skin and enjoy every bit, like crunchy chicken skin but with a serving of super healthy omega oils!!!

1. Start with a whole side of trout. (So yummy, my favorite fish of late.)Rinse fish, drip dry and place it on a large greased baking sheet with skin side down.
2. Preheat oven to 400F.
3. Squeeze half a fresh juicy lime over fish, drizzle with 1 Tbsp Maple syrup, 1 Tbsp Braggs Soy Sauce and sprinkle with 1 Tbsp Crimson Love Spice Blend.
4. Now flip your fish over…yes I really mean it, so the skin side is up. Drizzle the skin side with 2 Tbsp Olive Oil and the other half of your lime and a pinch of course sea salt.
5. Finally put this wonderful fish in the very top of your hot oven and turn the oven broiler to low. Cook 7-12 mins. until brown and bubbly on top.

Serve with Daring Dill Tartar Sauce below.
- Enjoy!

Daring Dill Tartar Sauce

1 cup real mayonnaise.
1 dill pickle finely chopped.
2 tbsp capers, drained and chopped.
2 Tbsp finely chopped sweet onion.
Juice of half a lime.
1 Tbsp Daring Dill Spice Blend.

Mix all ingredients together and serve with fish.

And for Colin…

My husband is obsessed with fresh tomato bruschetta. Well anything Italian in origin really, which -- I guess -- is why he picked me! And I can not say enough good, about all the amazing rainbow colour heritage tomatoes which are flooding the farmer’s Markets from coast to coast.

We already have three other bruschetta recipes on file, but Colin pointed out that the Country Onion Spice Blend was fabulous for it and was sadly missing!
So after a lot of sampling this recipe to rave reviews at the market this summer, here it is!

Country Onion Fresh Tomato Bruschetta

2 cups of fresh chopped tomatoes

…think tiny currant or grape tomatoes whole or halved, yellow or sweet orange cherry tomatoes in tiny wedges, purple and green striped heirlooms or any other gorgeous tomato that tickles your fancy!

Juice of half a lime.
2 Tbsp Country Onion Spice Blend
2 Tbsp Extra Virgin Olive Oil

Toss together and let marinate 30 mins or more to blend flavours.Serve on fresh Italian thick crust artisanal baguette and your mouth will burst with summer flavour and thank you profusely.