News Archive - Page 5 of 8

Superheroes in our Community!

We are all struggling to manage our lives knowing that every morning we wake upon our reality might be different than it was the day before. As I write this it is Monday March 23, we have completed a full week of ‘Social Distancing’ and it impacts everyone differently.

Social Distancing at work for Group Photos!

For most of us it’s about breaking habits that personally I am finding hard to break. How do I stop myself from hugging a friend or loved one I haven’t seen in a while, or shaking the hand of a new acquaintance? How do I step back from a conversation, instead of leaning in so I can truly connect with another person. How will all of this impact how we deal with each other after this crisis has passed?

We have also learned over the last 10 days who the true ‘essential’ workers are in our community. First we must acknowledge front line health care workers for their dedication in putting the needs of the community ahead of their own, and in many cases the needs of their families. I am also cheering daily for those behind the scenes working on treatments and vaccinations. It can’t come soon enough!

Robin loading the car to deliver 100 meals to Cornerstone Home for Women

Those serving peoples who cannot fend for themselves like Karen and her team at Parkdale Food Centre and the team at Cornerstone Housing for Women, are essential. Delivery drivers like those bringing produce to grocery stores and business like ours, and those delivering meals to your door like are dear friends at GopherIt Deliveries are essential. Our farmers, growers and producers that are delivering to us, and in some cases to your door, are essential. If you are looking for lists of restaurants, farmers, and other local food business that are delivering to your door, Edible Ottawa is doing an amazing job of letting our community know how they can eat well and Support Local!

The food industry workers that do everything from deliver produce, stock the shelves, cook prepared meals, ring you through the check out, and delivery to your home are the new Super Heroes of this crisis and I can’t even imagine what things would be like right now without that entire group of often poorly paid and historically under-appreciated people. I hope that one of the positive outcomes of this crisis is that we reconsider how we ‘value’ people who do work we deem unimportant, but now know is essential.

At the Red Apron we continue to sanitize, sanitize, and sanitize constantly throughout the day. We have a client sanitization station set up inside our doors, allowing clients to sanitize their hands and their carts before shopping.

We have expanded our delivery days to include Monday and Friday for items from our retail store. Our drivers are sanitizing the vehicles before and after their route, and their hands before and after each delivery. We must INSIST that our customers leave a cooler or rubbermaid bin on their front porch for the driver to leave the food in. We don’t want any face to face contact at the door, please.

Our fridges and freezers are well stocked and our team is working hard to cook food for our customers, but also to satisfy a commitment we made to Parkdale Food Center. Starting last Friday, we are delivering 100 prepared meals to Parkdale (and their partners) every day or two, until we reach 1000 meals.

Baby Robin loading up the car for Parkdale

When we talk about Super Heroes, our team is full of them. Baby (pictured above) is one of the most amazing humans I have had the pleasure to know, let alone work with. At the ripe old age of 26, this incredible woman has worked her way up through our organization to the role of Sous Chef. She started here during her last few months of high school, and worked here while she studied cuisine at Algonquin college. She runs a team of 8-12 people at any given time, and if you didn’t know better, you would swear she has been doing it for 20 years. She is wise, calm, kind, tough, and and totally on top of all situations, all the time.

We have received tremendous support and positive feedback from our customers. They check in with us regularly to see how we are doing and if there is anything we need. We are fine, staying positive, and doing well. If you are looking to help in any way, what I suggest is consider buying a gift card for someone in need who might be unable to get out and would like to to take advantage of our delivery service.

This week’s recipe is for Soup. There is nothing more comforting to eat during difficult times than a hearty bowl of home made soup

Apple Butternut Soup

This recipe works well with most winter squashes including pumpkin, acorn, turban, buttercup, pepper, etc.

Ingredients:

: Olive oil or canola oil
1 medium: white onion, diced
2 cloves: garlic, diced
1 large: Butternut Squash
4 large: apples
4 cups: or vegetable chicken stock
1: Bay leaf
1 tablespoon: brown sugar
2 tablespoons: Butter
1/3 teaspoon: curry powder, or to your taste
1 pinch: nutmeg
1 cup: whipping cream
: Salt and pepper

Directions:

1: Cut butternut in half and remove seeds. Place cut side down on a greased baking sheet and bake in a 375 degree preheated oven for 45 minutes, or until tender. Let cool and remove meat and mash with a fork.

2: Peel and slice apples and toss with melted butter and sugar. Place in 375 degree preheated oven for 15-20 minutes until they start to caramelize. Let cool.

3: Sauté onion and garlic in oil until transparent, about 5 minutes. Add butternut puree, apples, stock, bay leaf, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Simmer for 20 – 30 minutes. Taste for seasoning.

4: Add cream and remove from heat and cool. Blend in batches in a blender until smooth. Add more water/stock if necessary to achieve the desired consistency. Re-heat until warmed through and serve.

Batten Down the Hatches

This 19th century nautical term was used to tell the crew to get ready for a big storm. For some reason, it seems like a good term to use right now for what’s going on in the world. For most of us, we have never lived through anything like this and it’s really hard to know how to feel and how to appropriately respond.

We want our customers to know that we are taking the threat of COVID-19 (Coronavirus) seriously and would like to share with you our strategy for staying healthy and open so that we can continue to serve you nutritious, delicious, locally sourced, seasonal and organic food during this difficult time.

Our service is important, and in some cases essential to many people within our community and we will remain open for regular business hours. Should this policy change we will update our customers by email and on social media.

Our fresh meal and delivery service will continue. We want to remind you that you can have items from our retail store delivered to your home. Deliveries are on Tuesdays, Wednesdays and Thursdays, and we need to receive your order the day before your desired delivery day.

Our location at 564 Gladstone is implementing the following steps in accordance with the recommendations from the Public Health Agency of Canada.

We have advised our staff to stay at home for 14 days if they have recently travelled outside of Canada, even if they are not experiencing any symptoms, if they have been in close personal contact with anyone who recently returned from one of the Group A & B risk zones, regardless if symptoms are present, if they believe they have contracted the coronavirus or they are exhibiting any symptoms of the coronavirus or if they have come into contact with someone who has been exposed to the coronavirus, even though they have not travelled to any of the listed risk zones.

Within our space we are taking the following precautions:

Increased hand washing and sanitization including hourly sanitization of all equipment, door handles, counters, tables, chairs, shoping baskets and workspaces.
Daily sanitization of our delivery vehicles.

We want to ask customers who are ill, showing symptoms, or who have been exposed to the virus, to please stay home and take advantage of our delivery service, leaving a box or cooler on their front porch.

Empty freezers — Our freezers after Saturday

Our store has been busier than ever with clients putting a few extra items in the fridge and freezer. We had a full team working an extra day on Sunday so we could re-stock our fridges and freezers after being cleaned out on Thursday-Friday and Saturday.

Working hard on Sunday to restock the Fridges & Freezers

Our delivery service continues and we are taking many precautions to maintain the health of both our team, and our customers. We are keeping our clients updated by email and social media of the precautions we are taking, and will continue to use those tools to update on any changes, as they arise. Please subscribe to our email at the bottom right of our web page, or follow us on Facebook (The Red Apron) or Instagram (@redapronyummm).

But like every big storm, this too will pass and when it does it will be interesting to see what we will learn from this. As longtime proponents of the support local/buy local/eat local movement, we feel strongly that access to sufficient, safe and nutritious food (Food Security) is an important priority for everyone in the world today. As borders close, and movement of people and things slows, having the ability to feed ourselves is the thing that is going to make us feel most secure. Being able to feed ourselves while supporting our community (farmers, growers, producers & small local food businesses) is going to make our community stronger, safer, and able to weather this storm.

We are trying to build a list of all the independent food business in Ottawa that need our support and can help us get through this by providing nutritions, delicious and nourishing foods during this time, while still putting money into our local economy and keeping as many vulnerable people employed. Small business and their employees rely on their customers so they can pay rent & utilities, and put food on their own tables. We know that these businesses are taking the necessary precautions to keep their people safe while making great food, as are we. So far our list includes the following business.

Enright Cattle Company, Ferme-Reveuse, and Grazing Days all deliver beef, pork, chicken and eggs to your door.

Good Food 2 U and Bryson Farms will deliver local and organic ingredients to your home.

Many of the Independent Grocers, including McKeens Metro in the Glebe offer delivery as well.

We have a lot of family owned bakeries in Ottawa that are still producing bread and other baked items that can be sliced and frozen for later use. Our friends at True Loaf, just across the street, and Black Walnut Bakery, just a short drive from Orleans are both still open & producing. Check their websites for hours and get there early, as they are selling out most days.

Myro & Isaac at Black Walnut Bakery in Cumberland

Many of our small family owned business are getting hit hard, but some are offering meals ‘to-go’ so call ahead or check with the online delivery services to see who is still serving. You could also support them by purchasing gift cards to use after this passes.

We want to remind you that small craft breweries like Dominion City will deliver to your home, as will most many County wineries and distilleries like Kinsip and Rosehall Run.

Since you might be at home with time on your hands and mouths to feed, I am re-sharing a series of recipes I created for just this situation. You can feed a family of four for a week with these ingredients, these recipes, and one chicken. You might even have leftovers!

Feed a family of 4 for a week with one chicken

Shopping List

7-8 pound: pasture raised Ferme Rêveuse chicken
3 medium: onions
3-4: red peppers
Small bag: baby spinach
2 medium: sweet potatoes
3 medium: potatoes (Yukon gold or russet)
1 large: carrot
1: bunch of kale
1: whole leek
2 cups: frozen sweet peas
1 large: Spanish onion
1 bunch: green onions
2: ripe avocados
2: lemons
1 cup: frozen corn kernels
2 heads: garlic
1 knob: fresh ginger
3 cups: organic brown basmati
1 small package: organic whole-wheat penne or ziti
250 ml: whole cream (whipping cream)
½ cup: grated Parmesan
4 cups: grated cheddar
500 ml: sour cream
8: soft corn tortillas (or soft wheat tortillas)
1 large (750 ml) can: diced tomatoes
1 large (750 ml) can: organic white beans
1 small (450 ml) can: organic black beans
1 large (750 ml) can: organic chickpeas
1 jar (500 ml): mild salsa

Herbs and spices including: cumin, chili powder, mild curry powder, fresh thyme, fresh cilantro, fresh oregano, bay leaf, salt, pepper

Sunday – Cook Chicken/Make Stock

: Whole Local Chicken (7-8 lb) – Organic or Hormone & Antibiotic Free
1: Onion, peeled & quartered
1 head: of garlic, peeled
1 medium: carrot, peeled, large dice
1: celery stalk
1: thyme branch
2: bay leaf
1 teaspoon: salt

Directions

Cover the chicken cold water in a large stainless steel stockpot and bring to a boil. When the water comes to a full boil, reduce the heat to a low simmer and skim off the gray foam that rises to the surface. Add the onion, carrot, celery, thyme, bay, and salt.

Cook gently on simmer for 1-1.5 hours until the chicken is cooked. Remove the chicken, and when cool enough to handle remove all the meat & wings. Put the carcass and the wings back in the pot and continue to simmer on low for another 2-3 hours or more, until the broth tastes rich and is a light golden color. Strain through a fine-mesh sieve or a colander lined with cheesecloth or fine sieve. Return the stock to pot and simmer on high to reduce to 2-3 litres. Refrigerate the chicken meat.

Allow the stock to cool completely; skim the fat and promptly refrigerate.

Cook 3 cups of basmati rice per instructions on bag.

Monday – Curried Sweet Potato & Chicken Stew

: oil (canola or olive)
2 medium: onions, peeled and diced
1: red pepper, seeded and sliced
1 tablespoon: fresh ginger, peeled & grated
2 cloves: garlic, peeled and minced
½ can: diced tomatoes diced (reserve juice and remaining tomatoes for another recipe)
1 small can: coconut milk
1 cup: organic canned chickpeas, drained & rinsed
2 cups: chicken stock
1 tablespoon: curry powder
1 large or two medium: sweet potatoes, peeled, cubed (1 inch cubes) and cooked until just tender (sweet potatoes could be cooked in the chicken stock)
: cooked meat from one chicken breast, cubed
½ bag: baby spinach leaves.
: Salt, to taste

Sauté onions in a large saucepan on medium high heat until soft. Add Red Peppers, and cook until peppers wilt. Add garlic, ginger and curry powder. Cook for 1-2 minutes. Add tomatoes and coconut milk and simmer for 1-2 minutes. Add chickpeas, 1 cup of chicken stock, chicken and sweet potatoes. Simmer on low heat for 15-20 minutes. Season with salt and more curry powder to taste. If the stew is too thick, thin with remaining chicken stock. Before serving, toss in spinach leaves.

Serve on steamed rice (follow directions on bag) and garnish this dish with chopped green onions, cilantro & avocado.

Tuesday – White Bean, Kale & Potato Soup

: Olive oil
1 medium: onion, diced
2 cloves: garlic, peeled & minced
1 can: organic white beans (rinsed & drained)
1 bunch: kale (rough chopped)
3 medium: potatoes (peeled, cubed )
1 liter: chicken stock
: diced meat from one chicken thigh
: Juice from can of tomatoes
: Fresh time & oregano (1 tablespoon each, chopped)

Sauté onions & garlic in soup pot in 2 tablespoons of oil. Add kale and cook until wilted. Remove from pan. Put potatoes, chicken stock, tomato juice in the soup pot and bring to a boil. Reduce heat and simmer on low until potatoes are tender. Add white beans, chicken and herbs and simmer for 10-15 minutes. Add back kale & onion mixture and test for seasoning. Add salt to taste and serve.

This meal would be best served with crusty bread. The soup can be garnished with fresh chopped parsley and grated cheese on top.

Wednesday – Pasta, Chicken, Pea & Leek Casserole

2 tablespoons: butter
1 whole: leek, cleaned and sliced thinly (white and light green parts only)
1 small package: organic whole wheat penne or ziti, cooked, rinsed in cold water, and drained
250 ml: whole cream (35%)
1 cup: green sweet peas (frozen),
½ bag: of baby spinach leaves
: meat from one chicken breast (cubed),
½ cup: grated Parmesan
1 cup: grated cheddar
: salt & pepper to taste

Melt butter in a saucepan. Sauté the leeks until soft. Add cream and bring to a simmer. Add peas, season with salt & pepper. In a large bowl mix together cooked pasta, cream/leek mixture, peas, chicken, cheddar cheese & spinach. Transfer to ovenproof casserole and top with parmesan. (Everything up to this step could be done one to 2 days in advance.)

To serve: Cook at 375 until warmed through and top is golden brown.

Thursday – Layered Chicken Tacos

: Olive oil
1 large: Spanish onion, peeled & sliced
1 large: red pepper, seeded & sliced
½ can: diced tomatoes, rough chopped (reserve juice for another recipe)
: meat from chicken leg and thigh (shredded)
2: green onions, diced
2: avocados
: juice of 2 lemons
1 package: small corn tacos (fresh),
1 cup: frozen corn kernels,
1 cup: organic black beans drained & rinsed
: cumin, chili powder
2 cups: shredded cheddar cheese
500 ml: sour cream
1 jar: mild salsa

Heat oil in a sauté pan and sauté onions and peppers until caramelized. Add shredded chicken meat and season with cumin, salt & pepper. Remove from pan and set aside.

Heat more oil in pan and sauté green onions, tomatoes, corn kernels and black beans. Season with chili powder and lemon juice.

Layer ingredients in a 9×12 inch baking pan, starting with bean mixture, chicken, salsa, sour cream, tacos – at least 2 layers, finishing with tacos, thin layer of salsa and cheddar cheese. Bake at 350 for 20-25 minutes until warmed through.

Slice avocados and drizzle with lemon juice & oil. Season with salt. Serve with Tacos.

Cooking with Friends & Family

One of the things I love to do is cook with my family & friends. As a chef, it’s an opportunity to pass on knowledge to others in a fun way that gets them engaged. When preparing a big meal for a group it’s also a way to lighten the load by enlisting the help of others.

Cooking with family and friends in Italy this past summer

There are so many reasons that cooking with your family, especially with young children, is beneficial to their health and wellbeing. Most people, especially young children, don’t really understand how food impacts their health, both mental and physical. When we fuel our bodies with nutritious foods, we perform better at work, in school, in sports, and in life. Cooking with your kids provides an opportunity to transfer knowledge at the same time.

In many homes, cooking is the responsibility of one person, often the mother. I love to cook, so this isn’t a chore, however anyone who has cooked for others day after day knows that you are not always given the credit that you deserve for taking time from your other activities to feed your family well. Involving the rest of the family in the process gives them an appreciation of the importance of the task of cooking, and allows everyone to feel that they are contributing to the process in a meaningful way. In our home we always make a point of thanking those that helped create the meal before we ‘dig in’.

In a world that is inundated with screen time, social media, and other activities that ‘disconnect’ us in physical ways, cooking together is an important ‘offline’ social activity that provides room for important conversations to happen. It also teaches important life skills that will carry your young people through their life. Sending my kids ‘out of the nest’ with the ability to grow food, cook for themselves and feed others, is one of my greatest accomplishments as a parent. I know they will never be dependent on someone else to feed them and will always appreciate the importance of those who grow, raise, cook and serve our food.

If you have picky eaters in the house, involving them in the cooking process goes a long way to opening their minds and their mouths to new flavours and textures. Most children will at least taste something they had a hand in cooking. It also helps teach them to respect food, and the people that prepare it. Furthermore it helps young children develop skills such as: using sharp tools; being cautious around heat or flame; measuring; reading; sorting; developing their touch, taste & smell senses. The list goes on….

Finally, cooking with friends & family has taught me patience. As a young, busy, and often overwhelmed mother I didn’t have patience to work with others in the kitchen. My goal was just to be as efficient as possible and get a decent meal on the table quickly! Now I enjoy the benefit of taking time, allowing others to contribute in a meaningful way, listening to their ideas and suggestions, allowing them to make mistakes and learn. It has undoubtedly made me a better person.

One way you can easily cook for and serve a family or group that might include picky eaters and people with allergies and intolerances is to create a ‘bowl bar’. We recently served a group event this way, as the group was looking to bring an element of creativity to their noon day break. We sent them a ‘composed lunch salad’ that they could build themselves. Ingredients were lined up along the buffet, and included grains, greens, roasted vegetable, chicken, two sauces and crispy garnishes. Participants got a bowl, and were able to pick and choose the items they wanted to include in their bowl. It was a tremendous success.

A new book that we are selling in the store, ‘Bowls – Vibrant Recipes with Endless Possibilities’, by America’s Test Kitchen, will provide lots of inspiration for creative and nutritious meals, that can be served in this manner.

Our recipe for the week is for a composed salad that I made this past weekend while cooking with friends & family for brunch. I have to admit that I stole the idea from my good friend Calrly, the mastermind behind the Urban Element on Parkdale.

Bulgur, Butternut & Blueberry Salad

1 cup: of Bulgur, cooked per directions and cooled (you could substitute faro, quinoa, or any of your favourite grains
1 small: butternut squash, peeled, tossed in oil, then roasted until tender (you could substitute yams, delicata squash, acorn squash, or any winter squash)
1 cup: fresh blueberries (you could substitute dried cranberries)
1 small: log of fresh chèvre (or crumbled feta)
1/2 cup: toasted hazelnuts (or almonds, macadamia, sunflower seeds)
150 grams: of fresh greens (arugula, baby kale or spinach)

For the dressing

1 teaspoon: dijon
1 tablespoon: maple syrup
1/4 cup: apple cider vinegar (or white balsamic or sherry vinegar)
1/4 to 1/2 cup: good quality olive oil
: salt & pepper to taste

Wisk ingredients together.

For the presentation, I used a large wooden platter but you could layer in a bowl or on a tray. Start by mixing the cooked bulgur with a small amount of the dressing. Spread that as a base layer on the platter. Toss the arugula with the remaining dressing and arrange over the bulgur layer. Then place the cooked squash on, under and around the greens. Crumble the cheese over top and garnish with the nuts. A good twist of freshly ground pepper and a sprinkle of finishing salt will finish it off. Serve with tongs. This salad could be arranged on individual plates.

Real Food, What to Eat & Why

At the Red Apron, our values and guiding principles are both simple and complex. We believe that the ingredient is the key. Nutritional labels tell you what you are eating in the form of calories, fats, proteins, and carbs, but tells you nothing about where or how the food was grown, and who might have been exploited along the way. It provides a false sense of security and very little insight into how healthy the food you are about to eat is.

When Health Canada and the USDA found melamine in Baby Formula in 2008, that product had a nutritional label. Nutella lied about the sugar in their spread, and were sued. Both of these products had a Nutritional Label. My opinion about Nutritional Labels tell you one thing mainly – that the food was made in a factory, probably far away from the source of the ingredients, and the consumer.

Let’s look at an example. When the Red Apron makes Pizza for our Pop Up Pizza nights (next one scheduled for March 13, from 5pm – 8pm), we make our sourdough crust using ancient amber wheat from Against the Grain farms, and top it with items like Ontario Goat Cheese, Seed To Sausage Speck, Organic Le Coprin Mushrooms, etc. On a nutritional label, this pizza might look exactly like a fast food pizza in terms of fats, carbs, calories & proteins. But in your body, from a micro nutrient level, and in terms of the care and attention to growing, milling, curing and cooking – there is no comparison.

Preparing food for people to consume is a relationship of trust. When you grow, raise, cook food, and serve your customer directly, you have been entrusted with their health and well-being. The farther we get form the grower and producer of the food, the less trust we should have in the product

Micheal Pollan, in his revolutionary book ‘The Omnivore’s Dilemma’, (which I would encourage every person to read) said ‘Shake the Hand that Feeds You’. These are wise words to live by, and a principle that guides our business. Our relationship with our growers, producers, and suppliers is ‘tight’ and based on trust.

The creator of the Fogo Island Inn, Zita Cobb, a truly inspirational person, got it right when she created the Economic Nutrition Label. When you spend money at her Inn, she tells you how those dollars are impacting her community in terms of food, labour, etc and how those dollars are benefiting the local economy, her province, Canada, and the rest of the world. This is meaningful information that helps consumers make informed buying decisions.

We have just reordered a book that we thoroughly enjoy, called ‘Real Food, What to Eat & Why’. In this book, Nina Planck dives deep into the conversation about why you should care about where your food comes from. A huge supporter of local farmer’s markets, Nina explains how ancient foods like beef, grains and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease.

A rebuttal to dietary fads and a call for the return to old-fashioned foods, Real Food’s message is consistent with Red Apron’s guiding principles.

Since we are talking pizza, let’s build one right here. In our retail store we occasionally sell our house made sourdough ancient grain pizza dough – frozen. You can thaw and use this as your base. Some of our local bread bakers will sell you their dough frozen and unbaked. If you are feeling adventurous you can try your hand at making your own. There are so many beautiful grains to choose from including Almanac Grains heirloom varieties available at the Ottawa Farmer’s Markets. You can find lots of recipes on the internet.

*Note: Sourdough breads are so much healthier than yeasted breads and crusts.

Pizza Toppings

There are so many to choose from and it really boils down to what you like. Our favourite are:

Tomato sauce, roasted mushrooms, goat cheese, mozzarella, truffle oil drizzle, fleur de sel

Cream (whipping), caramelized onions, arugula, shaved parmesan, ‘Seed to Sausage’ speck or prosciutto , olive oil drizzle, fleur de sel

Tomato sauce, fresh mozzarella, fresh basil, olive oil, fleur de sel – a kids favourite

The important things to remember are 1) get your oven as hot as possible. Preheat to a temperature of at least 500 degrees. 2) stretch your dough carefully, using your fingers, and place it on a baking sheet or pizza pan on a base of cornmeal or flour so it doesn’t stick 3) don’t get too crazy with the toppings. A thin pizza needs thin toppings so a little goes a long way. If you overload on toppings you will have a soggy crust.

Cook your pizza for 7-10 minutes but keep your eyes on it. You want bubbly cheese and a charred crust for flavour. Let it sit for 1-2 minutes before cutting and serving so that the toppings can ‘set’ on the pizza and it’s cool enough to eat.

And if this sounds like too much work, join us on March 13 to kick off March Break. Dine in or call ahead to take out a delicious, nutritious, thin crust sourdough pizza made using ancient and nutrient dense grains and local toppings!

Spring is Coming!

The smell of spring is in the air and everyone has a little bounce in their step. We have enjoyed some sunny, warm days, and according to the forecast, there are more of those to come. We all know from experience that winter will rear it’s head a few more times before we see tulips, but we can really sense that it’s not far off.

Our business follows the seasons very closely. In summer, we enjoy vegetables grown close to home. We see our farmers like Rideau Pines, Roots & Shoots, and Ferme Pleine Lune on a daily basis. We cook using fresh local ingredients, and we modify our menus to focus on meals that don’t require heating, side dishes to accompany the BBQ, and easy entertaining items that you can take to to the cottage, or host in your own backyard.

Mat from Rideau Pines delivering Strawberries

In the fall we are in full harvest and gearing up for the big holidays – Thanksgiving and Christmas. We are stocking our cellars with pumpkins from Ferme Chapeau Melon and apples from Hall’s Apple Market, and flash freezing tomatoes and late fall berries. We are in full production all the time, working hard to keep up with the volume of business, while ‘putting up’ some vegetables for later use. We are cooking more root vegetables, stews, and heartier dishes to keep you warm as the weather changes.

Randy from Ferme Pleine Lune planting our summer herb wall

In the winter we see a real scarcity of local vegetables, other than our few greenhouse growers, and the farmers that are able to overwinter beets, potatoes, apples, etc. The cost of ingredients skyrockets, and those ingredients are coming from much farther away. We continue to be able to source our meats locally from farmers like Pickle Patch Farm (seen here featured in Edible Ottawa), and things like mushrooms grown year round by Le Coprin, eggs from Bekings, and herbs & lettuces from Burt’s Greenhouse, which we sell weekly in our retail store.

Colourful salad made with spring vegetables & Burt’s Greens

The spring is a mixture of excited anticipation, and depleted inventory. There is almost nothing left in the ‘cellars’ and nothing available yet from our growers. We rely on those climates that see spring earlier than us to supply us with those early spring vegetables. We wait with excitement for those first signs. Asparagus is usually the first herald of Ottawa spring, followed quickly by leafy greens, rhubarb, and other vegetables that the farmer has started early in the greenhouse. This Foodland Ontario guide is very helpful when planning seasonal meals using local ingredients.

So as we dream about tulips, asparagus and green grass, and reflect on how the seasons change, and we change with them, let’s share a recipe that makes us think about spring.

Ham and Asparagus Quiche

1: 10 inch pie shell
2 tablespoons: olive oil
2 medium: shallots, thinly sliced
10 ounces: asparagus spears, cut on the diagonal into 1-inch long pieces
1/2 pound: ham, cut into 1/4-inch cubes *
: Freshly ground pepper
1/2 cup: milk
1/2 cup: heavy cream
3 large: eggs *
6 ounces: Aged Cheddar, grated (1 1/2 cups) *

Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent. Add asparagus. Cook, stirring frequently, until asparagus are just cooked but still crisp (not mushy). Pre-heat oven to 375°F. Place pie pan on a baking sheet to catch any overflow. Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

*We like to use St. Albert’s. Cheddar, Beking’s Eggs & Ontario Berkshire Ham

Beking’s Egg Delivery

Sautéed Mushrooms in warm Balsamic on Organic Greens

1 pound: Mushrooms diced *
1 small: onion diced
1 clove: garlic diced
½ cup: good quality olive oil
1 tbs: butter
¼ cup: good quality balsamic vinegar
1 tbs: chopped fresh rosemary and thyme
4 handfuls: mixed greens
: Salt and Pepper to taste

*White Button Mushrooms will work well for this recipe but you can also use oyster mushrooms or King Eryngii mushrooms from Le Coprin.

Sauté onion and garlic in butter and 1 tbs of olive oil until onions are clear.Add mushrooms and sauté until the mushrooms are golden brown (add more oil if necessary). Season with Salt and Pepper.

In a medium sized bowl whisk balsamic, a pinch of salt, freshly ground pepper and remaining olive oil.Add to mushroom mixture in pan and heat through until the vinaigrette is warm.
Toss warm Balsamic & Mushroom mixture gently with Greens and serve immediately.

More to Love About Ottawa this February

February is a great month to Love Ottawa for so many reasons!

This is the last week of Winterlude, our annual celebration of snow and ice. It’s a spectacular event providing visitors from all over the world a unique opportunity to see our beautiful city and enjoy the great, wintery, outdoors. Winterlude runs until February 17. Skate all 7.8K of the Rideau Canal and take the free shuttle to Jacques Cartier Park and enjoy the giant winter playground, Beavertails, snow sculptures, tube sliding and much more!

February is a great month for indoor activities as well. You could take in a dance or music performance at the NAC. They have a fantastic line up of interesting shows.

Visit one of Ottawa’s many museums. There are so many to choose from, including the newly renovated Science and Technology Museum. Check out the Museum of Nature’s current exhibit called Me and My Microbes – The Zoo Inside YOU. Then there is the Aviation Museum, Experimental Farm, Museum of Civilization, War Museum, and the list goes on.

There are so many outdoor activities that you can enjoy in Ottawa in February. Visit any number of our local Ski Hills, including Camp Fortune, Vorlage, Calabogie, Edelweiss, or venture out a bit further to Mont Ste. Marie or Tremblant. Besides the Rideau Canal (one of the longest skating rinks in the world), there are other outdoor skating rinks all over the city including the Rink of Dreams at City Hall, a rink at Rideau Hall, and of course the Oval at Brewer Park. You can walk through Jack Pine trail or snowshoe and cross-country ski through Gatineau Park. There are also small cabins & yurts available to rent if you want to book one and spend the night.

Regardless of which outdoor activity you plan, you might want to include a ‘winter picnic’. We often think about picnicing in the warm summer months, but a winter picnic can be just as fun if you are properly dressed, and plan out the meal. This week’s recipe tips and ideas are for a simple outdoor picnic. Remember to bring a warm blanket, matches if you want to build a fire, tissues and a small trash bag.

Visit our website to see the details on our full Valentine’s Day menu and get your pre-orders in for pick up on the 14th of February.

Fire Warmed Burritos

We sell both vegetarian and chicken burritos in our retail store. They can be wrapped in foil and warmed in the coals of your winter campfire. If you want to make up a batch quickly for yourself, here is an easy recipe:

1 pound: taco meat (you can use leftover shredded chicken, cooked & seasoned ground beef, or an assortment of roasted vegetables)
1 cup: cooked rice (white, brown, whatever you have easily on hand)
½ cup: shredded cheese (mild to sharp cheddar or jack cheese)
¼ cup: salsa (choose your favourite – we sell our house made salsa in our retail store)
4 large: flour tortillas (10” or more)

Fill each flour tortilla with ¼ of all the ingredients, roll half way, fold over the ends, then continue rolling. Wrap each burrito in foil and pack for your picnic! These can be made ahead and frozen.

Easy Vegetarian Chili

Chili is the perfect thing to warm you up on a cold day, and depending on your taste you can add additional ‘heat’. Pack it in a large thermos, and bring non-breakable mugs and spoons to serve. You could also pack cornbread or dinner rolls, that could be wrapped in foil and warmed in the campfire. If you don’t want to cook, we sell beef & vegetarian chili in our retail store.

Ingredients

1 tablespoon: vegetable oil
1 cup: chopped onions
3/4 cup: chopped carrots
3 cloves: garlic, minced
1 cup: chopped peppers (any colour will do)
2 cups: other assorted vegetables (we like zucchini, diced sweet potatoes, broccoli)
1 tablespoon: chili powder
1 1/2 cups: chopped fresh mushrooms
1 large can: of chopped tomatoes (28 ounce)
2 cups: cooked kidney beans (or black beans or any bean will do)
1 cup: whole corn kernels
1 tablespoon: ground cumin
1 1/2 teaspoons: dried oregano
1 1/2 teaspoons: dried basil
: salt & hot sauce to taste

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir peppers and other vegetables (except mushrooms) and chili powder. Cook until vegetables are tender. Add mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally. You can add your favourite hot sauce at this point and season to taste with salt.

Other Winter Picnic Ideas:

Hot Chocolate or Apple Cider in a Thermos
Homemade cookies, Muffins, or Granola Bars
Sandwiches
Grain Salads
Veggies & Dip
Baked sweet or white potatoes, wrapped in foil to reheat – great with chili!
Garlic Bread (wrapped in foil)
S’mores ingredients for if you are making a fire

Red Apron Loves Ottawa this Valentine’s Day!

There are only 11 days left until Valentine’s Day. Each year we theme our meal and have drawn inspiration from Julie Child, Frida Kahlo, Italian food, Spanish Food, and more. This year, being 2020, and knowing that Valentines’ Day occurs during Winterlude, we decided to take inspiration from all of the things we love about Ottawa.

Here is the full menu:

Appetizer

Ottawan’s love to ‘Do Brunch’. Enjoy appetizers inspired by some of Ottawa’s great brunch spots, without the lineups!

Mini Quiche with Caramelized Leek & Beking’s Egg
Shrimp with Bloody Caesar Salsa & Pickled Green Bean
Everything Bagel Bites with Herbed Cream Cheese

Soup

One of the beautiful things about our City is that People from all over the world call Ottawa home, share their incredible cultures and inspire the fusion of flavours in our soup course.

Vegetable Medley with Curried Coconut Broth

Mains

Ottawa’s street food and restaurant scene lets us enjoy foods from many different cultures. Our main course pays homage to some of Ottawa’s best street food in the comfort of your home!

Mediterranean Spiced Breast of Chicken, Roasted Red Pepper Hummus, House Pickled Turnips

Vegetarian Sweet Potato & Chickpea Cakes, Roasted Red Pepper Hummus,
House Pickled Turnips

Both come with:

Green Beans, Peppers, Roasted Tomatoes & Feta with Black Olives &
Oregano Balsamic Dressing
Oven Roasted Fingerling Fries with Garlic Aioli

Dessert

One of Ottawa’s great treasures is the Rideau Canal. It provides us with so many opportunities to walk, bike, boat, and skate! Ottawa would not be as ‘lovable’ without it so our dessert course is a tribute to this beautiful waterway.

Hot Chocolate Mousse with Cinnamon Sugar Donut Holes

The meal is available for pre-order and pick up in our retail store on the 14th of February between 9am and 6pm and can be enjoyed on Friday or Saturday in the comfort of your own home!

If this menu is not what you are looking for, keep in mind that our Gourmet Shop will be well stocked with seasonal items, and our Thursday February 13 Fresh Meal Menu features Duck Confit with ‘Heart’ Beet Risotto!

February is a great month to LOVE Ottawa and until February 17 you can take in one of many Winterlude activities.

This month we are sharing a recipe for a Gluten Free Shortbread cookie, a Sugar Cookie, and Royal Icing so you can make your own cookie Hearts. We have these beautiful decorated and somewhat ‘cheeky’ cookies in our retail store, and for the week of Valentine’s we will be stocked with cookies, mini decorated cakes, and much more!

Gluten Free Shortbread Cookies

4 sticks (2 cup): butter
1 ½ cup: granulated sugar
2 large: eggs
2 tsp: vanilla
3 ¼ cup: white rice flour + ½ cup for dusting work surface
1 ½ cup: arrowroot or corn starch
1 ¼ cup: potato starch
2 tsp: salt
1 tsp: xantham gum

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add eggs one at a time. Mix for 1 min. Add the vanilla.
In a separate bowl, combine 3 ¼ cups of the rice flour and all of the arrowroot (or corn starch), potato starch, salt and xantham gum. Add ½ of the flour mixture to butter and mix for 1 min. Add the rest of the mixture and continue mixing until ingredients are combined.
Divide the dough into 3 balls. Set two aside. Dust your counter with flour. Press the ball flat with your hands first. Then roll dough out to just over ¼ inch thick. Using your favourite cookie cutter, cut out cookies and place them on prepared cookie sheets about 1 inch apart.
Bake in preheated oven for about 12-15min. Cookies are done when they just start to get golden around the edges. Remove from oven and place them on a cooling rack. When cool, decorate cookies with icing.

Sugar Cookies

2/3 cup: butter
3/4 cup: sugar
½ tsp: orange zest
½ tsp: vanilla
1 egg 4 tsp: milk
2 cups: flour
1 ½ tsp: baking powder
¼ tsp: salt

Preheat oven to 350ºF.

In a large bowl, cream together butter, sugar orange zest and vanilla until pale yellow. Add egg and beat until light and fluffy. Stir in the milk. In a small bowl, sift together flour, baking powder and salt. Add to butter and sugar mixture and mix until well combined.

Divide the dough in two. Flatten each half into a disk, wrap in cling-film and refrigerate for 1 hour.

Grease a cookie sheet. Remove one disk from the fridge. On a lightly floured surface, roll out dough to approx 1/8 inch thick. Cut out desired shapes (I used trees that were around 4-inches.) Place cutouts on prepared cookie sheet and bake for 6-8 minutes, or until slightly golden around the edges. Allow to cool, then decorate with Royal Icing (recipe below.)

Yield: 3 dozen 4-inch cookies

Royal Icing

1: egg white
2 cups: icing sugar
: juice of one lemon
1-2 tsp: water food colouring (optional)

In a small pot, bring an inch or so of water to a simmer. Place a small bowl over the pot and add egg white. Beat egg white until stiff but not dry. Remove from heat and add icing sugar and lemon juice, beating until well combined. The icing should be slightly runny so that when you drop a spoonful back into the bowl it melds with the rest easily with only a slight resistance. If your icing is too thick, add one teaspoon of water at a time until the desired consistency is reached.

Add food colouring if desired, mixing well. Fill a pastry bag with icing and pipe on cookies to decorate, starting by outlining the cookie and then filling it in. The icing should run together to fill in the gaps. Use different coloured icings to make patterns.

Allow to dry for 2 hours before storing cookies.

Red Apron on getting more Veggies into your Diet!

Our January ‘Nourish Yourself’ has been a huge hit among Vegans, Vegetarians and veggie loving meat eaters. The portion sizes we have been serving are identical to our regular meals, but the difference is that 2 out of 3 days, we are substituting animal protein with nutrient dense vegetable options.

For years, the Red Apron has been trying to ‘encourage’ our clients to eat more vegetables and less meat. We are not vegetarians ourselves, but believe that reducing our consumption of animal proteins is both good for our health and the planet. This thinking has not been wholeheartedly embraced by our meat loving customers in the past, although this year we seem to be winning a few more people over.

However, I think it’s important that all of our customers understand some of the challenges we face in moving this goal forward. First, regardless of how popular a vegetarian or vegan menu is, it is never as popular as our meat based meals. In fact, on average we see 50 to 75 people fewer people sign up for each vegan of vegetarian ‘Dinner to your Door’ Menu than those with meat. As you can imagine, this takes it’s toll on our bottom line. Additionally, we see that the meatless meals are being enjoyed by meat eaters looking to expand their vegetable intake, but we don’t see a lot of vegans and vegetarians step up to order these meals. Often their commitment to being vegetarian/vegan is combined with other food intolerances, allergies, and preferences.

With all this in mind, we have decided to carry on with at least one Vegan or Vegetarian dish each week, rotating it around the days on Tuesday, Wednesday or Thursday. Over the next few months we will evaluate the feedback and the numbers and hopefully we will the interest in those meals continue to grow. So please, tell your vegan and vegetarian friends to check out those menus online!

We want to remind all of our customers that we have a large, and growing selection of Vegan and Vegetarian meals in our retail store. These items can be added to your deliveries on Tuesday, Wednesday, and Thursday.

There are many ways to squeeze more veggies into your diet each day:

Make a vegetable soup! Most of our soups are vegetarian or vegan, and many of them are pureed. They are super popular, especially with people who have young kids. It seems that a kid who would not eat a vegetable unless forced, would happily slurp up a creamy cauliflower and potato soup without blinking. Chunky soups make a delicious and hearty dinner, served with warm bread and butter or olive oil. They also provide you an opportunity to use bone broths which are extremely good for your skin, bones and hair.

Blend veggies into a smoothie! A fruit based smoothie can be made more delicious and nutritions by adding a veggie or two. Beets are nutritious and add beautiful colour. A handful of spinach or kale can make a smoothie vibrantly green and nutritious.

Start every meal with a salad! Make a small green salad and load it up with other vegetables to enjoy before your meal. For young children, put a plate of carrots, snap peas, radishes, and cucumbers out before dinner so they can snack on vegetables. Then you don’t have to argue over whether they eat veggies on their plate. I did this often when my kids were young, and I was always surprised by how many vegetables a ‘hangry’ kid will eat.

Build a Bowl! We have a new cookbook in house from America’s Test Kitchen called ‘Bowls – vibrant recipes with endless possibilities. It’s available in our retail store and it’s full of veg-forward ideas to build a bowl. It’s a beautiful and creative book that will get you enjoying vegetables in many different ways, and with every meal, including breakfast. Here is a photo of my breakfast bowl, which was vegan chili, served over sweet potato, with a poached egg and avocado on top.

This week I am sharing a few recipes for soups that are easy and adaptable.

Potato & Leek Soup

Note: The basic recipe is very versatile, and you can easily adapt this recipe to accommodate different vegetables. Some examples are Butternut & Fennel, Carrot & Ginger, Pumpkin, Sweet Potato, Jerusalem Artichoke etc.. If you want to add some depth of flavour, the root vegetables can be roasted beforehand.