Seasonal 56 recipes

Seasonal 56 recipes

A collection of recipes from Seasonal 56's chef Adrian Beaty. Photos by Rob Newell.

  • Nov. 1, 2012 11:00 a.m.










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.



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