Recipes



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APPETIZERS

Bruschetta Grilled Corn on the Cob

Directions

In a medium sized bowl add tomato concasse, salt, garlic and red wine vinegar and toss. Marinate tomatoes in vinegar and garlic for at least 30 minutes at room temperature or up to and hour. After tomatoes have marinated toss tomatoes with chives, olive oil and finish with cracked peppercorns. Place bruschetta mix off to the side and prepare a high gas or charcoal grill fire. Remove the husks and silk from 4 ears of fresh corn. Grill the corn, turning frequently with tongs, until charred in spots, 6 to 8 minutes and cooked fully. On a large tray place cooked cobs of corn and cool slightly. Using a pastry brush, brush cobs of corn with mayonnaise or aioli completely covering the corn. Using the mayonnaise or aioli as glue roll or top corn on the cob with bruschetta mix and serve. Optional garnish: fresh basil.

Recipe By: Marvin

Ingredients

Yield: 4 portions
  • 4-6 cobs of corn, husked
  • 2 cups concasse tomtato, small dice
  • 1 cup chives, sliced fine
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp fleu de sel
  • 1 cup mayonaisse or aioli
  • to taste – cracked black peppercorns

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Thai Style Tropical Shrimp Cocktail


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SALADS

Apple sugar pea and candied walnut salad with a vanilla and balsamic dressing

Directions

Salad

Wash and dry all produce, remove side strips from peas. Julienne apples, yellow pepper and sugar peas (approx same size) And combine with lettuces, toss to mix lightly. Add dressing and toss, place onto four plates and garnish with 7-10 candied walnuts.

Candied Walnuts

Heat butter in saucepan on med high heat until butter starts to lightly brown, add walnuts and toss to coat evenly. Cook approx 2-3 minutes on med heat, then add cayenne and thyme. toss again to mix through out. finally add maple syrup and coat evenly. cook 2-3 min on high heat to reduce syrup. Cool on wax paper.

Vanilla and Balsamic Dressing

Combine all ingredients except the oil and extract, whisk to blend. Add oil while whisking constantly, check flavour and add vanilla extract only if necessary. Refrigerate.

Ingredients

Salad

Yield: 4 portions
  • 24 sugar peas
  • 1 c candied walnuts
  • 1 Brea burn apple
  • 1 pink lady apple
  • 1/2 yellow pepper
  • Mixed baby greens

Candied Walnuts

  • 1 tbsp butter
  • 2 tbsp pure maple syrup
  • 3 sprigs thyme (picked and chopped)
  • 1/2 tsp cayenne
  • 1-1/2 c walnuts (halved)

Vanilla and Balsamic Dressing

Yield: approx 1 cup
  • 1.5 tbsp lemon juice (fresh squeezed)
  • 1.5 tbsp orange juice(fresh squeezed)
  • 1/2 c grape seed oil
  • pulp of 1 vanilla bean
  • 2 tbsp balsamic reduction (1 cup balsamic vinegar reduced by 3/4)
  • 1/4 tsp vanilla extracts (Mexican preferred)

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Roasted Garlic Poach Prawn Avocado Salad

Directions

Roasted Garlic Vinaigrette Dressing

Preheat oven to 375F. Using a Chef’s knife cut the tops off the garlic bulbs. Brush bulbs with olive oil and roast root side down on a baking sheet at 375F until garlic is soft and golden brown. Remove from the oven, allow too cool. Once the garlic is chilled enough to hold, peel the skin off and only reserve the cloves discarding the skins and roots of the garlic bulbs. In a blender or food processor add all the ingredients and pulse till smooth.

Poached Prawns

In a medium sized sauce pot add onion and cook on low heat to caramelized slightly. Add the remaining ingredients to the poaching pot and allow liquid to come to a high simmer and then turn down to a light simmer. Add prawns and poach till cooked about 6-8 minutes. Remove prawns from poaching liquid when cooked and discard poaching liquid or reserve for another day.

Salad

In a bowl toss the salad greens, peppers, red cabbage, frisee with the roasted garlic vinaigrette and garnish with prawns, sliced avocado and sesame seed sprinkled on top. Serve.

Recipe By: Mark and JJ

Ingredients

Salad

Yield: 4 portions
  • 12 prawns, shelled and deveined
  • 1 head of frisse
  • 1 head of bibb lettuce, chiffonade
  • 2 cups bell peppers, sliced
  • 1 cup of red cabbage, finely sliced
  • 2 avocados, sliced

Roasted Garlic Vinaigrette

  • 5 heads of garlic, roasted and peeled
  • 2 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 6 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp honey

Poaching Liquid

  • 1 L of water or fish stock
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 small carrot, small diced
  • 1 stalk celery, small diced
  • 1/2 onion, small dice

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