winter squash soup

1 large  chopped white onion 1 clove garlic minced 1 large butternut squash peeled seeded and diced 3 tablespoons butter
4 cups cup vegetable stock (or chicken stock) 1 bay leaf
a pinch of ginger 1/3 cup light cream salt and pepper to taste Sauté onions and garlic with butter. Add squash, vegetable stock, and bay leaf. Add [...]

sweet & sour soup

This recipe has been a long time favourite at Rock Salt Restaurant and Cafe on Salt Spring Island. Saute until translucent: 1 cups yellow onions (1/2 moons not diced) 1 cups diced garlic 1/2 cup fresh ginger (food process) Then add: 1/2  cup soy sauce 1 cup bottled sweet chilli sauce (we make our own [...]

quinoa & roasted veggie pilaf

Serves 6 to 10 1 cup pecan halves 2/3 cup chopped dried apricots (two-thirds cup) 3 Tbs butter or oil 1 medium red onion, diced fine 2 cloves garlic, minced 2 -1/2 Tbs minced fresh thyme 2 tsps minced fresh sage 1- 1/2 cups white quinoa, well rinsed and drained 2 -1/4 cups vegetable broth 3/4 [...]

aromatic vegetable stock

4 quarts (4 litres) water 1 cup (250 mL) button mushrooms, sliced 1 medium onion, peeled and chopped 1 cup (250 mL) fennel bulb trimmings 1 rib celery, chopped 1 medium carrot, peeled and chopped 4 cloves of garlic 1 Tbsp (15 mL)thyme, chopped 2 Tbsp (30 mL) cilantro, chopped 1 Tbsp (15 mL) coriander [...]

shiitake mushroom stock

4 quarts (4 litres) water 8 large dried shiitake mushrooms 1 medium onion, peeled and chopped 1 rib celery, chopped 1 medium carrot, peeled and chopped 4 cloves of garlic, chopped 1 Tbsp (15 mL) ginger, minced 1 Tbsp (15 mL) cilantro, chopped In a large stockpot, combine all the ingredients. Bring to a boil, [...]

beetroot dip

Note beets stain everything but the end result is worth it. 2 pounds cooked bulls blood beets (or your favorite variety, you can try yellow beets to keep your guests guessing) 1 cup plain yogurt 2 Tablespoons ground cumin 1/2 Tablespoon of ground coriander juice of one lemon salt and pepper Boil beets until soft [...]

asian tomato crab soup

Serves 4-6 6 cups crab stock 2 lbs heirloom tomatoes, stemmed and chopped 1 onion, peeled and diced 1 cup celery, diced 1 cup chopped stem from cilantro (1 bunch) 1 cup sliced mushrooms (shiitake from stock) Salt and pepper to taste 1 Tbsp cornstarch (mixed with 1 Tbsp cold water) ¼ cup whipping cream [...]

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