Creamy Potato & Bacon Soup

Uncomplicated and quick to come together, this recip takes the stress out of deciding what's for dinner, as long as you've got a few basics kicking around your fridge.   You can definitely make this with water, but chicken stock will add in some extra body and nutrients.   Make sure you cook it enough so that some of the potatoes begin to fall apart---this is what give it some creaminess!  We avoid blending potato soup as this foolproof recipe ensures you don't end up with a gluey mess.  The bacon is just one of the many garnishes you can add to this--top with dill, green onion, diced jalapeno peppers, sour cream or cheese!

6 slices (thick) bacon, cut into 1/2 inch pieces 
2 tbsp. butter 
1 small onion, finely diced 
1 celery rib, finely diced 
1 large bay leaf (fresh if you can find it!) 
2lb. yellow-fleshed potatoes, peeled and diced (6-8 cups total diced potatoes) 
3-4 sprigs of fresh thyme
8 cups water or chicken stock 
salt and pepper, as needed
1 cups milk or cream 

1. Preheat your favourite soup pot over medium heat.   Fry bacon in butter until just crisp.  Remove with a slotted spoon, leaving all of the delicious fat behind.  
2. Stir onions into fat, seasoning lightly with salt.  Sweat until soft but not brown.  Stir in celery and sweat just the same.  
3. Stir in bay leaf, potatoes, thyme sprigs (those little leaves will fall off, and you can remove the stems later) and enough stock or water just to cover.   
4. Bring up just to a boil, then reduce heat to low and simmer until potatoes are nice and soft.  At this point, use a wooden spoon to 'mash' a few of the potatoes up against the side of the pot to give the soup some cohesiveness. 
5. Turn off the heat and slowly stir in milk or cream. 
6. Taste for seasoning, adding a few grinds of black pepper if you like, and serve garnished with the bacon and any other garnishes you like!  

Unlike more traditional 'homemade macaroni & cheese' dishes, this one is not baked (read: not dry!).   You make it, and you dish it up quickly and eat it!   It's what comfort food dreams are made of.   Feel free to swap out the cheddar with other cheeses--use what you've got, all those cheese ends collecting in the bottom of your fridge drawer, leftover from last week's wine & cheese party :)

Whole milk works best, but you can use a lower fat milk as well.   

And if you really want to gild the lily, top it with a little bacon crumble made ahead of time: fry chopped bacon with a little butter, then mix in breadcrumbs and a little parmesan cheese.  Fry for another minute or so, then let cool.  You've now made a bacon crumble topper!  

Like many, this mac & cheese starts with a classic Bechamel sauce, one of the five leading sauces in French cookery.   

1/4 cup butter
1⁄4 cup all-purpose flour
2 tsp Diamond Crystal kosher salt
3 cup milk
1⁄4 tsp ground nutmeg (optional)
Bay leaf (optional)

Classic Broccoli Salad (updated) 

Shopping at the market when heads of fresh, local broccoli are under $3 you're tempted to stock up, but there's only so much steamed broccoli you can eat.  Insert the classic broccoli salad.  There's a reason everyone has had it once in their life, it's delicious!   We've updated it just slightly to replace the raisins (you're welcome raisin haters) with a local Honeycrisp Apple.   We've also made the dressing with a little sour cream to tang it up and lighten it up.   Also, do not omit rinsing the onions under cold, running water.  It's a game changer!  With practice, you can whip this together in the time it takes to fry the bacon!

6 strips bacon 
1 head really fresh broccoli
1/2 large honeycrisp apple, diced 
1/3 cup salted & roasted sunflower seeds
1/2 cup grated old white cheddar cheese 
1/2 small red onion, finely diced

3-4 tbsp. white vinegar (taste and decide) 
2 tsp. sugar 
2/3 cup mayonnaise (full fat) 
1/3 cup sour cream (full fat) 
Salt & Pepper 

1. Dice and fry bacon over medium heat until crisp. 
2. Meanwhile, cut broccoli into small florets and place in a large mixing bowl with apple, sunflower seeds & cheese. 
3. Place diced red onion in a fine mesh strainer and rinse under cold, running water for 10-20 seconds.   Add to the bowl along with the now crisp bacon (add in some of that delicious bacon fat!). 
4. In a small bowl whisk together vinegar and sugar until sugar is dissolved.  Whisk in mayonnaise, sour cream and a good amount of salt & pepper.  
5. Toss dressing with broccoli etc. 
6. Allow it all to come together in the refrigerator (the vinegar is there to soften the texture of the broccoli) for at least 30 minutes before serving.  Leftovers keep well for a couple of days.   

Roasted Cherry Tomatoes 
This recipe is a starting point to many things!   Snackable on their own with warm or toasty baguette, tossed with pasta & more olive oil (or bacon!), served with Burrata cheese, or as a perfect side dish to grilled steak, this is simply a reminder to make this recipe when cherry tomatoes are in abundance and at their finest.  

If you roast them and then pack them into containers and top with extra olive oil, they will keep in the refrigerator for weeks for you to use at will! 

1-2 pints Cherry Tomatoes (or 2 'tomatoes on the vine' which we picked up at ForeQuarter Butcher Shop)
1-2 cloves local garlic, thinly sliced 
3-4 sprigs thyme, leaves & stems if you like 
4-5 tbsp. olive oil 
1/2 tsp. good quality sea salt

1. Preheat oven to 375F
2. Slice tomatoes in half and toss with remaining ingredients.  Place on a parchment-lined baking sheet and roast for 12-15 minutes.  
3. Use as desired!   

Mango-Cucumber Rice Noodle Salad 
Make this salad your own!   Omit or add as you like-- even try the vinaigrette on fresh, local honeydew melon garnished with toasted peanuts.  Amazing!  

1/4-cup peanuts
1 pkg. Thin rice noodles

Dressing:
2 tsp. chilli garlic paste (also known sambal oelik)
Juice of 2 large limes
1 tbsp. white sugar
2 tbsp. fish sauce

1 mango, peeled and julienned (ideally not too ripe) 

1 English cucumber seeds removed and cut on a bias
3-4 sprigs of mint leaves, finely sliced
3-4 sprigs of coriander (cilantro), including steps, finely chopped 

1. Toast peanuts either in a dry frying pan and toast for a few minutes until fragrant or in the oven on a baking sheet (375- 400) for 3-4 minutes. Let cool before chopping.
2. Soak rice noodles in hot water for 10 minutes (if necessary), then drop into boiling water until just cooked.   Check for directions on the package.   Drain and rinse with cold water for a couple  of minutes.  Set aside until ready to toss with remaining ingredients.  
3. Whisk together dressing ingredients in a large bowl (chilli paste, lime juice, sugar and fish sauce) until sugar is dissolved. 
4. Thinly slice mango & cucumber and finely chop herbs.   Stir in with the dressing along with the peanuts and rice noodles.  Enjoy!  

Togarashi Spiced Crab Pasta Salad 
Serves 6 as a side

450g. box shell pasta
1 cup mayonnaise
⅓ cup rice wine vinegar
1 tbsp. sesame oil
2 tsp. togarashi
Juice and zest 1 lime
1 tbsp. soy sauce
½ tsp kosher salt
¼ cup pickled ginger, finely chopped
2-3 green onions, finely chopped
½ cucumber, seeded and diced
1 rib celery, finely diced
400g imitation crab meat, in large pieces
3 tbsp black sesame seeds

1.  Fill a large pot with water and bring to the boil. Add enough salt so that the water tastes salty. Add pasta and boil until just under al dente. Drain and place on a baking sheet to cool.

2. With a bowl and whisk or in a jar with a lid, mix together mayonnaise, rice wine vinegar, sesame oil, togarashi spice, lime juice & zest, soy sauce, salt and pickled ginger.Whisk or shake until well combined.

3. In a large bowl add chopped green onions, cucumber, celery & crab meat.

4. Toss gently with pasta and fold in dressing. Garnish with sesame seeds and refrigerate until needed.

When it comes to refreshing summer vegetables, cucumbers are an undeniable favorite. Crisp, cool, and packed with hydration, cucumbers are not only delicious but also incredibly versatile in the culinary world. In Canada, a variety of cucumber cultivars thrive due to the diverse climate across the country.  Here's just a few of the cucumber varieties found in Canada, and the best way to use them! 

• English Cucumber: The English cucumber, also known as the hothouse or seedless cucumber, is a popular choice in Canada. It is known for its long and slender shape, smooth skin, and crisp texture. With minimal seeds and a mild flavor, English cucumbers are often enjoyed raw in salads, sandwiches, and as a refreshing snack.  Also fantastic for beverages, we love a gin & soda with cucumber slices! 
• Persian Cucumber: Similar in appearance to the English cucumber, Persian cucumbers are shorter and slightly thicker. They are crisp and tender, with a mild and subtly sweet flavor. Persian cucumbers are ideal for pickling, or slicing into thin rounds for appetizer platters. This is the traditional cucumber used in in tzatziki!  Also try a 'smashed' cucumber salad, with a traditional Thai vinaigrette of lime, fish sauce, sugar and chili.  Gently 'smash' the cucumbers first before dicing so they hold the vinaigrette well.  
• Kirby Cucumber: The Kirby cucumber, also known as the pickling cucumber, is a favorite among home gardeners and pickle enthusiasts. These small and bumpy cucumbers are excellent for making pickles due to their firm texture and ability to retain crunch even after pickling. 
• Beit Alpha Cucumber: Originally from the Middle East, Beit Alpha cucumbers have gained popularity in Canada due to their exceptional flavor. These small and slender cucumbers have a thin, edible skin and a sweet, crisp flesh. They are perfect for slicing and adding to salads, blending into chilled soups, or making cucumber-infused cocktails. 
• Lemon Cucumber: True to its name, the lemon cucumber resembles a small, round, yellow lemon. This rarer variety is unique not only in appearance but also in flavor. Lemon cucumbers have a mild, citrusy taste that adds a unique twist to salads and summer dishes.  Try using in gazpacho, or infused water for a refreshing citrusy touch.
• Field Cucumber: one of our favourites, Field Cucumbers, also known as slicing cucumbers, are the most commonly grown cucumbers in Canada. They are typically larger in size with a slightly thicker skin and more prominent seeds compared to other varieties. Field cucumbers are almost always peeled and seeded, are perfect for slicing and of course, for this creamy cucumber salad, as they take on the dressing better than an english cucumber.   

Creamy Cucumber Salad 
Serves 4

2 large field cucumbers, peeled, quartered, seeded and cut into 1/2 inch pieces 
Salt, as needed 
1 cup sour cream (go full-fat) 
2 tbsp. white vinegar 
1-2 tsp. sugar 
A good amount of freshly ground black pepper
A handful of fresh dill, chopped (optional) 

1. Toss the seeded and cut cucumbers with a good pinch of salt.  Let stand in a strainer over a bowl to drain to remove excess water, for about 30 minutes.  
2. Meanwhile, make dressing:  whisk together sour cream, vinegar, sugar, pepper and another pinch of salt.   
3. Turn drained cucumbers out into a new bowl, leaving any liquid behind.  
4. Fold in as much or as little dressing as you like, along with the dill, if using.  
5. Taste for seasoning (sometimes a little flaky sea salt to finish is nice), chill and serve.   

Easy Roasted Sockeye Salmon 
Serves 2

Sockeye salmon has a distinct, nutty flavour that does well with a variety of spices and marinades.  Sockeye salmon is highly nutritious, and cooking the salmon helps to preserve its nutritional content, making it easier for your body to absorb and benefit from these essential nutrients!  Bonus:  it has a nice firm flesh that doesn't fall apart as easily as other salmon species. 

This recipe literally takes 12 minutes total time, and is delicious hot, cold or room temperature with any type of salad or grilled vegetables!   

2 7 oz. Sockeye Salmon Filets
Zest & Juice of 1/2 lemon 
2 tbsp. olive oil
1/2 tsp. (or a real good pinch) kosher salt 
1 tsp. Za'atar seasoning (or another favourite spice blend) 

1. Preheat oven to 375 F (convection) 400 F if on bake.  
2. Place salmon filets on a parchment-lined baking sheet.  
3. Season with salt, lemon zest & juice, olive oil and seasoning.  Let sit for 1 minute in this little marinade, flesh-side down.   
4. Turn filets over to skin side down and roast for 9-10 minutes, depending on the thickness of the filets.  
5. Enjoy with rice & a salad!