Recipies Archives - Page 8 of 8 - Rocky Mountain Flatbread

Recipies

Easy Guacamole Recipe

Here is a favorite dip for all the family.  And with avocado as a base it has nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.  Great for after school snacks, pre dinner nibbles or even a sandwich spread.

This secret recipe has been very generously shared with us by Mike Fox, our Head Chef at Rocky Mountain Flatbread, Canmore. I only had to bribe him with about 10 big smiles, 4 hugs and about 5 gushy praises before he broke!  Enjoy!

 Guacamole Ingredients

2 ripe avocados

1 cup of small diced red onions

¼ cup of roasted garlic chopped

¼ cup of fresh cilantro chopped

¼ cup of fresh diced mango

1 fresh jalapeno diced (use less if desired)

2 TBSP honey

Juice of one lime

Add sea salts to taste and fresh ground pepper

Instructions:

Mash ingredients together in a bowl with fork.  Serve with tortilla chips, rice chips, oven roasted flatbread or as a sandwich spread!

Recipe by: Mike Fox, Head Chef of Rocky Mountain Flatbread, Canmore

Cooking With Garlic Scapes

Suz loves garlic scapes – I love looking at them grow in my garden (they are groovy looking), snipping them and baking or frying with them to add a little kick to my chard, spinach, cabbages, potatoes and any other veggie you can think of .  Here is a little summary on garlic scapes: “what they are”, “where to get them” and “ideas of how to cook with them”.

What Is It?

Garlic scape is the flowering stem which rises from the roots or crown of a plant. A garlic scape has a mild garlic flavor without the bite of too much garlic and they are in season for a few weeks in June/ July.

Where Do I Get My Supply?

To get your supply simply snip them off the tops of garlic growing in your garden or pick a bunch up at your local farmers’ markets

How Do I Cook With It?

To cook with garlic scapes try annointing them with some olive oil and grill them just like you do asparagus. They can also be chopped thick or thin and added to salads and stir-fries.

Here is  a link to a great blog for a  delicious garlic scape pesto recipe.

Zucchini Crepes

Season Recipe With Doug Hawrish

Zucchini Crepe Recipe

A simple fast and delicious recipe you can try with the kids at home.  Can’t get much better than that!  Try it and let us know what you think – we would love to hear suggestions of other seasonal veggies you think we could use.

Ingredients:

3 cups of grated zucchini, course
1 egg
Salt and pepper
1/2 cup flour
1 tsp baking powder
Melted butter
Grated parmesan cheese

Directions:
Combine grated zucchini, egg, salt and pepper in a bowl.  Sift flour and baking powder over zucchini and mix thoroughly. Drop by large spoonfuls onto a lightly oiled frying pan or griddle and cook until brown on both sides. Serve with melted butter and parmesan cheese or your favourite condiment.  Delicious!

Organic Greens With Spot Prawns

Seasonal Recipes With Field Chef Doug Hawrish

Local Spot Prawns are in season! And they melt in you mouth – just like lobster!

I have created a simple and delicious green salad with a honey herb vinaigrette topped with you know what!   Enjoy some of the best of our local delights here in Vancouver.

Organic Greens With Charred Spot Prawns

Honey Herb Vinaigrette

Whisk together in a small bowl:

- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp white wine vinegar/ champagne
- 1 tbsp local honey or to taste
- ½ teaspoon course grain mustard or to taste

Add in a slow steady stream whisking constantly 8 TBSP extra virgin olive oil.

Taste and adjust seasoning.  Add a pinch of finely chopped parsley/ cilantro.

Toss with fresh local greens (Mizunia, Rocket, Red Leaf etc…) Divide salad on four plates.

Charred Spot Prawns

- 1 lb spot prawns peeled
- 1 tbsp paprika
- 1 tbsp olive oil
- 2 tbsp fresh Italian flat leaf parsley
- 1 teaspoon lemon zest

Place prawns in a bowl.  Add paprika, toss and coat evenly.  Place large frying pan (preferably cast iron) on medium high heat.  Add prawns and stir-fry for four minutes.  Remove from heat, place prawns in a bowl.  Toss with lemon zest and parsley.

Arrange prawns evenly among 4 plates, sprinkle with more parsley if desired.

Recipe by: Field Chef, Doug Hawrish