Seasonal 56 recipes

— image credit:










Apple and Agassiz Alpine Gold cheese stuffed breast of chicken

Serves 4-6

  • 6 breast of Croaking Frog Farms
  • chicken, trimmed and cut to
  • create a pocket
  • 1 tbsp. Agassiz butter
  • 1 tbsp. minced shallots
  • 1 Granny Smith apple cored,
  • peeled and diced
  • 1 tbsp. fresh thyme
  • 4 oz. Agassiz Alpine Gold cheese
  • salt and pepper

Heat the butter and sweat the shallots; add apple, thyme, salt, and pepper; sauté for 2-3 minutes until the apples begin to soften.

Remove, cool and add diced Alpine Gold to the mixture; stuff chicken breasts.

Sauté chicken in butter/oil mixture over medium-high heat until brown and finish cooking in oven.

Thyme jus

  • 2 shallots, fi nely chopped
  • 2 sprigs fresh thyme
  • 1/2 cup red wine
  • 1 cup veal stock

Cook shallots in red wine until reduced to 1/4 the original quantity. Add veal stock and simmer gently for 10 minutes. Strain.

Roasted potatoes

  • 1.5 lbs fi ngerling potatos, cut in half
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • salt and pepper

Heat butter and oil in pan, add potatoes; season with salt and pepper.

Place in 350 degree oven and roast 12-15 minutes until cooked through.

Roasted squash

  • 1.5 lbs. baby summer squash, halved
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • salt and pepper

Heat butter and oil in pan, add squash; season with salt and pepper.

Place in preheated 350 degree oven and roast 8-10 minutes, or to desired doneness.


Dungeness crab cakes

yields 10-12 crab cakes

  • 1 lb. Dungeness crab, squeezed dry
  • 1 whole egg
  • 3/4 cup mayo
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2 tbsp. chopped fresh sweet herbs (parsley, basil, tarragon,
  • chives)
  • 3/4 cup bread crumbs
  • 1/2 tbsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. butter
  • 3 tbsp. vegetable oil

Combine all ingredients in bowl. Cover and refrigerate.

Allow to sit for an hour or so to let bread crumbs absorb moisture.

Form in 2 oz. cakes.

Heat butter and oil in pan over medium heat. When hot, add crab cakes and cook 3-4 minutes per each side or until heated through and golden.

Serve with your favourite dipping sauce aioli, or tartar sauce.


Grilled salmon with a summer bean and tomato salad

Serves 4

  • 4 4-6 oz. salmon fi lets
  • 1.5 lbs. fresh beans
  • 2 cups Abundant Acre Farms cherry tomatoes
  • 6 cups Glorious Organics salad mix
  • edible fl owers for garnish
  • 1/4 cup lemon basil vinaigrette

Wash beans. Bring a large pot of salted water to a boil. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes.

Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.

When ready to serve, coat salmon with olive oil salt and pepper. Cook on

a preheated grill to desired doneness. Toss the green beans and greens with the lemon basil dressing in a large mixing bowl. Taste and add more dressing or salt as needed.

Pile the mixture high in the center of a plate. Arrange the tomato around the edge. Top with salmon and garnish with edible flowers.

Lemon basil vinaigrette

1/4 cup lemon juice

1/4 cup red wine vinaigrette

1/2 cup basil leaves, sliced thin

2 tbsp. Dijon mustard

1 1/4 cup olive oil

2 tsp. salt

1/2 tsp. black pepper

Whisk together all ingredients. Leftover dressing will keep for up to a week in your fridge.

Fromage Frais Panna Cotta with Matsqui Blueberry sauce

  • 6 gelatin sheets (or 2 1/4 tsp. powdered gelatin)
  • 1 cup Birchwood dairy milk
  • 2 cups Birchwood dairy cream
  • 3/4 cup sugar
  • 1 cup Agassiz fromage frais
  • 1 1/2 tsp vanilla extract

Soften gelatin in 1 cup milk. Meanwhile, heat cream and sugar till just simmers and sugar dissolves.

Add softened gelatin mixture, fromage frais, and vanilla extract; stir till smooth and gelatin dissolved Pour into ramekins and allow to sit a few hours or overnight.

Remove from ramekin and serve with seasonal fruit or fruit sauce.


  • 2 cups Matsqui Blue Farms organic blueberries
  • 1/2 cup granulated sugar
  • 1 tbsp. cornstarch
  • 1/2 vanilla bean, seeded
  • 2 tsp.  lemon juice

In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely.



We encourage an open exchange of ideas on this story's topic, but we ask you to follow our guidelines for respecting community standards. Personal attacks, inappropriate language, and off-topic comments may be removed, and comment privileges revoked, per our Terms of Use. Please see our FAQ if you have questions or concerns about using Facebook to comment.