Super Greens Pasta with Crispy Mushrooms
With spring just around the corner, we’re starting to see fresh greens return to the Winter Markets in the form of kale, chard, sorrel, watercress, and nettle. This week’s recipe from Just Giulia (Chef Giulia of Lombardo’s Pizzeria) for Super Greens Pasta with Crispy Mushrooms, incorporates pan fried mushrooms with dinosaur kale, red chard and […]
Read moreWild Mushroom Miso Noodle Bowl
Chef Haley Parrent of Vega is passionate about fresh, local food, which inspired her to initiate a bi-weekly delivery of the VFM Direct Fresh Box for Vega employees. Health-conscious Vega staff look forward to their box of fresh greens, fruits, and vegetables assembled for them every other week from local producers like Taves Family Farms, Tsawwassen Farm School, and […]
Read moreFall cooking & nutrition tips to keep you nourished this season
Our friends at Canadian School of Natural Nutrition know a lot about good, healthy food. They run a number of classes and food skills workshops across the year at their Vancouver campus – everything from probiotic foods & beverages to knife & kitchen skills to raw food fundamentals. We asked CSNN’s marketing coordinator Lynne Faires, RHN to […]
Read moreIn Season: Healing Bone Broths with Andrea Potter, RHN
This week’s In Season recipe for healing bone broth come from local registered holistic nutritionist and chef, Andrea Potter. Read on for her recipe for both beef and chicken stock, and for more in-depth info on the nutritional benefits of bone broths, make sure to check out Andrea’s guest post on our Market News blog! Brown […]
Read moreIn Season: Apple Almond Cake
Apple Almond Cake by: Real Food, Real Simple Ingredients: 1/4 cup butter 2 cups apples, sliced into 1/2 inch 4 medium sized (granny smith or golden delicious) 1 teaspoon cinnamon 3/4 cup sugar, divided 1 1/2 cups almond flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon nutmeg 4 eggs, separated 1/2 teaspoon almond extract […]
Read moreIn Season: Sweet Pepper + Cherry Tomato Panzanella
Sweet Pepper + Cherry Tomato Panzanella By: Danica Studio Ingredients: 3 sweet peppers Olive oil Red wine vinegar 2 –4 slices bread (depending on size) 2 handfuls cherry tomatoes 1/2 cup small mozzarella balls (or quartered medium mozzarella balls) 1/4 red onion, thinly sliced Handful torn basil Salt & pepper Instructions: To toast the bread, […]
Read moreIn Season: Peppers
Peppers are stealing the show these days at the markets, appearing at farmers’ stalls in a rainbow of shapes and sizes, flavours and spiciness. As versatile as they are nutritious (they contain more than 200% of your daily vitamin C intake), peppers can be stewed, stuffed, sauteed, dried, or – our favourite – eaten raw […]
Read moreIn Season: Vegan Cream of Tomato Soup
Vegan Cream of Tomato Soup with Basil-Miso Pesto by: Abundant City Ingredients: FOR THE SOUP: 1 large onion, roughly chopped 1 tablespoon olive oil 4 cups fresh tomatoes, roughly chopped (romas are ideal, but any variety will work) ½ cup roasted cashews ½ chili (optional) 3 cups water Salt and pepper to taste FOR THE […]
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