Avocado Grapefruit Salad

Ingredients: 2 Ripe Organic Avocado, sliced in wedges

2 Organic Grapefruit, cut into segments, juice reserved

1 head Organic Lettuce, washed and torn

½ Organic Red Onion, sliced in thin half moons

¼ cup Organic Sunflower seeds toasted

1 Organic Lime, juiced, fine zest of half

1/3 cup Organic Extra virgin olive oil

1 tbsp Organic Coconut milk/cream

1 tbsp Local Honey

¼ tsp Organic Chili flakes

¼ tsp Smoked Paprika

¼ tsp Organic Mustard

Sea salt & Organic black pepper to taste

Directions:       Prep veggies for salad, when slicing segments out of grapefruit do it over a bowl so you can add the juice to the dressing. Combine dressing ingredients in a jar and shake until blended. There will be a little extra, rumor has it, it’s great with a little extra coconut cream & garlic over prawns.


Roasted Parsnip & Apple

Ingredients: 1lb Organic Parsnip, peeled or scrubbed, cut in thick wedges

1lb Organic Carrot, peeled or scrubbed, cut in thick wedges

3 Organic Apple, cored and cut in thick chunks

3 tbsp Organic Butter or Coconut oil

1 Organic Leek, white & light green sliced thinly, 1 clove Organic garlic chopped

1 tbsp Local Honey

1 tbsp Organic Balsamic Vinegar

1 tbsp Organic Orange zest (or Satsuma)

1 tsp Organic Garam Masala spice blend

Sea salt & Organic black pepper to taste

Directions: Preheat oven to 450, prep veggies. Arrange in baking dish with the rest of the ingredients and season. Bake for about 20-30mins, stirring occasionally, until golden and tender. Check seasoning and serve along with a meal and people you love. Happy holiday season!


Rich & Roasted Mash Potato

Warm up for the season of festive feasting, this is a pretty decadent recipe, so feel free to lighten it up if it’s too much for you.

Ingredients: 1.5lb Organic Red Potato, peeled or scrubbed well

1 lg or 3 small Organic shallot

1 bulb Organic garlic

¼ cup Organic butter

¼ cup Organic full cream

¼ cup Organic parmesan

sea salt & organic black pepper to taste

Directions: Rub garlic and shallots with a little oil and wrap, shiny side in, in aluminum foil. Roast in oven at 400 for about a half hour. Meanwhile prep potatoes and boil in salted water until very soft, a little crumbly. Drain leaving potatoes in pot and reserving about 2 cups of the water (closer to the end of the pot is better) When garlic & shallot are finished squeeze into potatoes straight out of peels. Mash with the rest of the ingredients until smooth. Add potato water if it needs more liquid, season well with salt & pepper. Not sure what to do with those beets? Well they are delicious a hundred ways, here’s one. Boil them with the potatoes and add them to the mash with a little splash of white wine.


Avocado & Grapefruit Salad

o  2 organic grapefruits

o  1 tsp grapefruit zest

o  1 organic shallot, minced

o  1 tsp white wine vinegar

o  2 organic Hass avocados, sliced

o  Sea salt

o  ½ tsp Organic Herbes de Provence blend

o  2 tbsp organic extra-virgin olive oil

o  Ground organic black pepper

Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits, if you want a great vitamin C blast blend the pith with some water and shoot it. Cut between the membranes to release each section of grapefruit, collect the juice that squeezed out in a bowl. Add the remaining juices you can squeeze out.

Use 2 tablespoons of the juice, add the zest, shallot, herbs and vinegar and let is sit to mellow.

Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle dressing and if you like some raw cashews.


Kohlrabi Slaw

Ingredients: 1 lg Organic kohlrabi, peeled or scrubbed and grated

½ Organic Green Cabbage, grated

1 Organic Apple, cut into “matchsticks”

1 Organic Carrot, cut into “matchsticks”

1 piece Organic Celery, sliced thin, plus a handful of leaves chopped rough

1/3 cup homemade Mayonnaise, or 1/3 cup Organic cashews soaked & blended

2 tbsp Organic Coconut oil, melted

3 tbsp Organic Apple Cider Vinegar

2 tbsp Organic mustard

2 tbsp Organic fresh dill, chopped

½ tsp Organic cane sugar, or honey

1 tsp Sea salt, ½ tsp Organic Black Pepper

Directions: Mix all dressing ingredients except the dill. Prepare the vegetables, toss with dill in a large bowl. Stir in dressing, I usually use about ¾ at first, cover and refrigerate for at least an hour. When ready to serve add more dressing if needed, top with celery leaves and season with sea salt & pepper.


Broccoli & Parsnip Soup


  • 1lb Organic broccoli
  • 1lb Organic parsnip
  • 1 Organic yellow onion
  • 3 Organic garlic cloves, minced
  • 6 cups Organic/homemade vegetable stock
  • 2 Tbsp fresh Organic thyme leaves
  • grated Organic nutmeg to taste, a little goes a long way
  • handful of Organic fresh parsley leaves
  • handful of Organic raw walnuts
  • Organic coconut oil
  • Sea salt & Organic black pepper


  • Heat oil in a large soup pot. Saute onion and garlic together until soft and golden.
  • Add roughly chopped broccoli (stems + florets) and roughly chopped parsnip. Stir until coated.
  • Add vegetable stock & thyme. Bring to boil then reduce the heat and cook for 20 mins until vegetables are soft.
  • I like chunkier soups, but if you like smooth, blend until desired texture
  • Season to taste with salt, pepper and nutmeg.
  • Serve sprinkled with walnuts and a swirl of cream if you like it rich

Lacinato Kale & Choggia Beet Salad


  • 1 bunch Organic Lacinato kale cleaned, tough part of stemmed removed, and leaves sliced in ribbons
1 cup of Organic beet greens cleaned, stems removed
, sliced in ribbons
  • 1 or 2 Organic Choggia beets, peels and sliced very thin on a mandolin, then cut in half moons (if you are afraid of losing a finger, roast the beets and cut into thin half circles instead)
  • ¼ cup of Organic Almonds, roasted with a pinch of sea salt and smoked paprika, chopped
  • ¼ cup Organic feta, crumbled
  • Sea Salt & Organic black pepper to taste
  • ½ cup of cooked Organic red quinoa (I always have some leftovers hanging around the fridge)
2 Extra Large Organic Eggs, poached (if that’s your thing)
  • 1 head of roasted Organic garlic
  • ¼ cup Organic balsamic vinegar
  • 1 tsp Organic mustard
  • ¼ cup Organic extra virgin olive oil
  • ¼ cup Organic Coconut oil, melted
  • Sea Salt & Organic black pepper


Prep your kale and beets while you roast the almonds and garlic. When garlic is finished squeeze out into a jar and combine with remaining dressing ingredients. Use a hand blender or mash garlic with a fork and shake well. Coat kale and beets with half the dressing, I always use my hands to kind of massage the dressing in to help soften kale. Add quinoa and set aside, this part can be done as much as a day ahead. When ready to serve, poach the egg like you would for eggs benedict. Arrange the salad, drizzle a little more dressing over and adjust seasoning. Sprinkle with almonds and feta and place the poached egg on top, or just eat the salad as is if eggs aren’t your thing.


Roasted Garlic Acorn Squash Mash

Ingredients:       1 Organic Acorn Squash, halved seeds removed

1 head Organic garlic, wrapped in foil

7 tablespoons unsalted butter

1 Large Organic leek, sliced thin, I use the whole leek, just cook the green longer

1 Organic apple, cored and diced into 1/2-inch pieces

Sea Salt to taste

1 tsp Organic fresh thyme leaves or ½ dried, soaked in a little water, chopped

Optional ½ cup Organic parmesan cheese

Directions:       Preheat the oven to 400 degrees F. Place the squash in baking dish cut side down fill with water or stock up to halfway on dish. Roast the garlic and squash until very tender, about 1 hour. Cool slightly, if you want to be fancy, scoop the squash and reserve the shell to use as a serving bowl J

Melt a little butter over medium-high heat. Add the leeks and apple and saute until tender but still a bit firm, about 5 minutes. Season to taste. Scoop the cooled acorn squash flesh, butter and squeeze out the roasted garlic into a large bowl and mash until smooth. Stir in the thyme and season with salt, to taste. Add the parmesan if you like and mash one last time. Serve with the apple & leeks on top.


Organic Vegetable Stock

An under appreciated and often bought staple in any kitchen. The backbone to any good soup, and adds great flavor to any vegetable or grains. Save money, save the carbon footprint and make your own, this is a great kid project too because things don’t need to be fussy & can be chopped as weird as they can manage. A super “clean out the fridge out project”! And this beautiful BC Celery just calls to be made into soup!

Ingredients: 1 tbsp Organic oil of choice (I use EVO or Coconut)

1 Organic Yellow Onion

4 Stalks Organic Celery (leaves included)

2 Organic Apples

4 Organic Carrots

1 Organic Bell Pepper

1 Organic Garlic bulb

4 Organic Bay leaves

1 tbsp Sea Salt

1 tbsp Organic Black peppercorn

1tbsp Organic Coriander seed

1 tsp Organic thyme (or other herbs you like)

handful Organic fresh parsley (tbsp dried if you can’t find it)

20cups filtered water

Directions:       If veggies look like they need peeling or a deep scrub, do so, otherwise you can leave on. Chop everything course. Using a large stock pot on medium heat, sauté onion, carrot, celery, salt, and bay leaves for about 5 minutes. Continue to stir add the rest of the ingredients and boil. Reduce heat and simmer for 45mins to an hour. Strain, making sure to really push through the sieve with a spatula to get all the great flavor out. Use right away, or freeze in portions for a later date


Local Spinach Salad with Beet Greens & Grilled Portabella


4 Large handfuls Organic Spinach rinsed and torn

1 bunch of beet greens, stems chopped fine, leaves washed and torn

½ Organic Red Onion, cut into thin half moons

2 Organic Portabella Mushrooms, cut into thick slices

2 cloves Organic Garlic, minced

¼ cup Organic Extra Virgin Olive Oil

¼ cup Organic Balsamic Vinegar

1 tbsp Organic Dijon Mustard

1 tbsp Organic Tamari

½ tsp Organic dried Thyme

2 tbsp Organic Coconut oil, melted

1tsp Organic Maple Syrup

sea salt and black pepper to taste


Combine garlic, oil, vinegar, mustard, tamari & thyme in a large mason jar (or ziplock if that’s your thing). Add sliced portabella (you may need two jars if you have big mushrooms). Gently shake and turn to coat and refrigerate for a couple of hours or overnight. Remove portabella and reserve marinade. Grill on BBQ about 5 minutes until tender but not dried out. Add extra oil & maple syrup to jar and shake to emulsify. If you like your greens wilted, arrange mushrooms over straight off the BBQ, otherwise wait until cooled and drizzle dressing over, try not to overdress, you may have extra. Season if needed and enjoy the last of the Edible Acres gems until next spring!