WARM DELICATA SQUASH AND KALE SALAD

Ingredients

  • 1 delicata squash from Plenty Wild Farm, not peeled, cubed

  • 1 bunch of lasinato kale from Laughing Crow Organics - broken up, stems removed

  • 1 leek from Laughing Crow Organics - halved and sliced

  • 5 Tbsp pino gris from Fort Berens Winery - divided

  • 1 Asian pear from Snowy Mountain Organics - sliced

  • 2 packs of garlic scape cumulus cheese from Blue Heron Creamery

  • 250 g shredder granola with chocolate chunks removed from Whistler Granola

  • 3 cloves of garlic from Plenty Wild Farms - minced

  • Berry salt from Bowen Island Herb Salts - to taste

  • 4 Tbsp olive oil

Method

  1. Heat oil in a pan on medium heat and add squash to caramelize (can also be roasted in the oven)

  2. Add 3 Tbsp wine to the pan to deglaze

  3. Add the leek to the pan and cook until soft

  4. Mince garlic and combine with berry salt to taste; add 2 Tbsp of pino gris and 4 Tbsp olive oil and combine to form a dressing

  5. Remove stems from kale and break into bite-sized pieces and soak in dressing ahead of time (about 1/2 hour) to soften

  6. Toss contents of pan with kale and dressing

  7. Add chunks of garlic scape cheese to salad

  8. Top with granola

  9. Enjoy!

RAW VEGGIE PLATE WITH CHEESE SAUCE

Ingredients

  • 1 jar smoke and spice cheese sauce from Blue Heron Creamery

  • 1 salad turnip from Plenty Wild

  • 1 head romanesco from Laughing Crow Organics

  • 1 bag of balsamic vinegar and sea salt zucchini chips from Team Baskin Kitchen

  • 1/2 head kohlrabi from Plenty Wild

  • 3 carrots from Laughing Crow Organics

  • 1 Jerusalem artichoke from Nutrient Dense

  • 1 head of broccoli from Laughing Crow Organics

  • 1 roasted squash and hazelnut from Rising Knead Bakery

  • 1 pumpernickel loaf from Christy’s Good Bread

Method

  1. Heat the contents of the smoke and spice cheese sauce in a sauce pan on medium-low until warm

  2. Slice and half salad turnip

  3. Core and roughly chop head of romanesco

  4. Remove skin of kohlrabi, half and slice into fingers

  5. Cut carrots into strips

  6. Thinly slice artichoke

  7. Roughly cut broccoli

  8. Slice bread loaves and serve with all prepared vegetables and chips

  9. Dip in cheese sauce and enjoy!