Recipes (Image)

Featured Recipe

Featured Recipe

Coconut Vinaigrette

Yield: +/- 18 ounces depending on several variables

Ingredients:
12 oz of warm (liquid) Extra Virgin Coconut Oil
1 tsp. Sesame Oil
1 medium Shallot finely diced
1 tsp. Mustard (Dijon or any but ballpark yellow, please)
1 tbsp Honey (raw is best or unpasteurized next best)
4 - 5 oz. Rice Vinegar (start with less and work up to balance)
Salt to taste

Method:
Warm the coconut fat in a bowl over another bowl or pot of hot water until it is liquid – this happens quickly and at a temperature only slightly warmer than room so it’s fast and do not over-heat as that can change the nature of the fat.

This should have the light but distinct aroma of coconuts – if it has no smell, it has no flavour. If it has no smell or flavour, one that is delicious and pleasing – don’t eat it. It’s not Extra Virgin, it has probably been heat or chemically extracted, gone rancid and then chemically stripped again. There is no need to use this for anything other oiling your bicycle chain. Just sayin’.

Put the diced shallots in a medium sized bowl and lightly whisk in all the remaining ingredients saving the warm fat as the last addition.

It is certainly possible that you may need to adjust the acid (vinegar) and the salt to find the best balance so start with less and work up to the full amount or more if needed – taste it!

This vinaigrette will solidify quickly so it must be warmed slightly before use and it also must be firmly and constantly agitated by stirring or shaking – the easiest way to do this is put it in a squeeze bottle or any upright jug or pitcher and nest that inside a bowl or pot of warm water.

Use liberally on your favourite salad and refrigerate the remaining – it can be warmed, mixed and used again for several days.

Credits:
Brad Long
Café Belong
Evergreen Brick Works
550 Bayview Avenue, Toronto

Asian Spring Rolls

Asian Spring Rolls

These spring rolls are quick and easy to make. We have chosen Greenbelt Spicy Mix (arugula, daikon, red mizuna) for a bit of sweet heat. You can create your own flavour profile with any of our microgreens.

Soften rice wraps according to package directions.

Place desired amount of microgreens centred on lower half of round and fold wrap tightly over microgreens tucking in the sides. Continue rolling until you have a tight cigar shaped cylinder. Cut roll on an angle through the centre. Repeat for as many rolls as needed.

Arrange cut roll open side up. Drizzle with your favourite dressing or use a dipping sauce. ENJOY!