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        Recipes

        10 Acres Bistro Ricotta Gnocchi w/ Sage Brown Butter & Butternut Squash

        10 Acres Bistro Ricotta Gnocchi w/ Sage Brown Butter & Butternut Squash

        Ricotta Gnocchi with Sage Brown Butter and Butternut Squash Purée From 10 Acres Bistro + Bar + Farm.
        A 10 Acres Bistro Recipe. "In December we have sage and winter squash from the 10 Acres Farm!"
        A featured recipe in the July 2021 Victoria & Circle Tour Art Calendar:

        You will need:

        • a small butternut squash
        • 200+ gm ricotta cheese
        • 2 egg yolks
        • 1/2 tsp salt
        • 3/4 c flour
        • 1 c melted butter
        • salt and pepper
        • finish with micro-planed Parmesan

        Roast a small butternut squash cut in wedges at 450 F for 30 min.

        Meanwhile, Place 200+ gm ricotta cheese into cheesecloth inside a colander and let drip for 60 - 90 minutes, to end with 200 gr pressed ricotta.

        Combine with 2 egg yolks and 1/2 tsp salt.

        Add a heaping 3/4 c flour slowly by hand, for a soft texture. On a floured surface, compress the dough into a ball and divide into 4 portions.

        Roll each portion into tubes of the same thickness (add a little more flour if needed to prevent sticking).

        Cut the gnocchi to whatever length you prefer. Place 2 c of the roasted squash meat into a blender with almost 1 c melted butter, season with salt and pepper, and blend until it is completely soft.

        Keep on very low heat.

        Bring a pot of water to a hard boil, and drop in the gnocchi.

        Stir gently to prevent them from sticking. In a pan over low heat, slowly melt 2/3 cup butter.

        When it starts to brown, add 12 sage leaves and slowly cook, without burning the butter.

        Transfer the gnocchi into the butter and cook for 2 minutes.

        To serve: In each pasta bowl, serve 3 Tbsp butternut purée, then the gnocchi with the sage brown butter sauce, and finish with micro-planed Parmesan.

        - Chef Marcello Najarro, 10 Acres Bistro + Bar + Farm, 614 Humboldt St Victoria, 250-385-4512, www.10acres.ca.

        10 Acres is named for the owners’ farm on the Saanich Peninsula. Taking “farm to table” to the next level, Chef Dwane works closely with farmer Andrew Rushmore who, along with his staff, grows a variety of vegetables, herbs, fruit in the orchard and raises many contented egg-laying hens, very happy pigs and rabbits.

        This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.

        Just Jakes Chicken Taco Salad Recipe

        Just Jakes Chicken Taco Salad Recipe

        Chicken Taco Salad from Just Jakes
        For this recipe we make large batches, but for a couple salads, I'd recommend just portioning to taste.
        A featured recipe in the September 2021 Victoria & Circle Tour Art Calendar:

        You will need:

        • fresh tortillas or tortilla chips
        • tomatoes
        • green onion
        • diced chicken breast
        • romaine lettuce
        • Top with: taco-spiced chicken, crispy corn tortilla strips, diced tomato, green onions, corn and black bean salsa, shredded nacho cheese and a drizzle of the spicy Southwest Ranch Dressing.
        • Black Bean Salsa:
        • corn kernels
        • black beans
        • red onion,
        • chipotle peppers
        • cilantro
        • salt & pepper
        • Spicy Southwest Ranch Dressing:
        • taco spice or hot sauce
        • regular ranch

        Assemble as many ingredients as you need for the number of people.

        Dice tomatoes and mince green onion.

        For a Black Bean Salsa, blend equal parts corn kernels and black beans, and about a quarter that amount of red onion, chipotle peppers and cilantro, and add salt and pepper to taste.

        For a spicy Southwest Ranch Dressing, add taco spice or any hot sauce to a regular ranch dressing, to your taste.

        For crispy corn tortilla strips, cut tortillas and fry them - or just break up tortilla chips.

        Finally, quick-fry diced chicken with taco seasoning.

        To assemble: Start each plate with crispy cold Romaine lettuce.

        Top with taco-spiced chicken, crispy corn tortilla strips, diced tomato, green onions, corn and black bean salsa, shredded nacho cheese and a drizzle of the spicy Southwest Ranch Dressing.

        - Just Jakes, 35 Craig St, Duncan, 250-746-5622, https://www.csbrewery.ca/just-jakes

        Lance & Liz have been taking in talented young folks, teaching them how to cook, then sending them off to do great things for 20 years. They also compost, feed the brew mash to the pigs, and average 29 hugs/ day.

        This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.

        Fernwood Inn Dark Chocolate Paté Cake

        Fernwood Inn Dark Chocolate Paté Cake

        Dark Chocolate Paté Cake from The Fernwood Inn
        This cake is gluten-free. Bon Appetit!
        A featured recipe in the August 2021 Victoria & Circle Tour Art Calendar:

        You will need:

        • 250 gm dark chocolate (60% Callebaut)
        • 28 gm unsalted butter,
        • 375 ml white granulated sugar.
        • Whipped cream, fresh fruit and your favourite jam or jelly (to top)

        Butter an 8’’x 8’’ baking dish and line the bottom with parchment paper.

        Assemble your ingredients: 250 gm dark chocolate (60% Callebaut), chopped; 28 gm unsalted butter, diced; 375 ml white granulated sugar.

        Prepare a double boiler by placing a glass or steel bowl over a pot of simmering water.

        Combine chocolate and butter in a bowl and melt over the double boiler. Set aside to keep warm and melted.

        In another bowl whisk eggs and sugar over heat till the volume has tripled and the mixture is light and airy.

        Very gently fold the chocolate into the eggs with a spatula, being careful to retain the air whisked into the eggs.

        Pour the mixture into the prepared pan and bake on the middle rack of your oven at 350°F.

        The cake is done when a crust has formed on the top and a skewer inserted into the centre is removed clean and dry.

        Cool completely in the pan.

        Remove by turning out onto a cutting board. Portion into even squares and then cut on the bias for an attractive triangle shape.

        Serve with whipped cream, fresh fruit and your favourite jam or jelly melted in the microwave for a quick sauce.

        - Chef James Wolfe, The Fernwood Inn, 1302 Gladstone Ave, Victoria, (250) 412-2001, https://fernwoodinn.com/

        Mike Colwill and a close group of family & friends have poured love into the Inn since buying it in 2007. With Open Mic Thursdays, local art on the walls, and an eclectic neighbourhood, the Inn “is a true neighbourhood gathering place. Any given night we could be full of young families, college students, Belfry play goers and sports teams with everyone enjoying each other's company!”


        This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home

        Grilled Summer Squash and Eggplant Recipe

        Grilled Summer Squash and Eggplant Recipe

        Grilled Summer Squash and Eggplant from Lohbrunner Community Farm Co-op.
        Over 40 varieties of certified organic produce in box programs, U-pick, and at markets!
        A featured recipe in the July 2021 Victoria & Circle Tour Art Calendar:


        You will need:

        • 2-3 eggplants and zuchini (and/or summer squash)
        • salt & pepper
        • 1/4 c olive oil
        • 2 tsp balsamic vinegar
        • 1 1/2 - 2 tsp fresh or dry herbs (oregano, basil, summer savoury)

        Cut 2 - 3 eggplant, and zucchini and/ or summer squash (such as patty pan squash) into 1/2 inch thick slices (just cut in half if the summer squash are smaller).

        Sprinkle with salt.

        Whisk together 1/4 c olive oil, 2 tsp balsamic vinegar, and 1 1/2 - 2 tsp fresh or dry herbs (oregano, basil, summer savoury), and salt and pepper.

        Brush half over vegetable slices.

        Place on greased grill over medium heat; close lid and grill, turning once and brushing with remaining oil mixture, until tender, about 10 minutes.

        - Ariella Falkowski, Lohbrunner Community Farm, 1152 Lippincott Road, Langford, www.lohbrunnercommunityfarm.org.

        Farmed since the 1940s, this land was placed in a land trust by Norma Lohbrunner, to create a farm for the community. With an environmental studies background, Ariella’s been farming for 10 years; “I love feeding people, growing the food, spending time outside.” Sign up for the box program, try U-pick, connect at the Goldstream and Metchosin markets.

        This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.

        Summer Fruit Pudding Recipe

        Summer Fruit Pudding Recipe

        Summer Fruit Pudding Recipe from Silver Rill Berry Farm
        The Berry Farm with Great Taste!
        A featured recipe in the June 2021 Victoria & Circle Tour Art Calendar:

        You will need:

        • 1 1/2 - 2 lbs of soft fruit. You can use red/green gooseberries, red/black/white currants, apples, rhubarb, strawberries, raspberries or a mixture as desired.
        • 12 individual sponge cakes
        • custard or fruit juice
        • teaspoon arrowroot powder to every 11/4 c juice
        • shredded almonds (optional)

        Cook 1 1/2 - 2 lbs of soft fruit in the least amount of water, with 3 - 5 oz of sugar, depending on the sweetness of the fruit.

        You can use red/green gooseberries, red/black/white currants, apples, rhubarb, strawberries, raspberries or a mixture as desired.

        Cook just until pulped, and sweeten to taste.

        Cut about 12 individual sponge cakes (or bread) into 1” wide fingers and line the sides of a deep 9” pudding basin or soufflé mold.
        Cut into triangles to line the base.

        Pour fruit into the lined mold. Cover the top with slices of sponge cake, press down with a small weighted saucer, and leave the pudding to become cold.

        Turn pudding out onto a dish.

        Coat with either custard or fruit juice thickened to coating consistency with one level teaspoon arrowroot powder to 11/4 c juice.

        Decorate with choice pieces of fruit or shredded almonds.

        - Pamela Fox, Silver Rill Berry Farm
        1490 Hovey Road, 250-652-5227, www.silverrillberry.com.

        Camping in Africa brought home to Lyn & Don Bull how much they enjoyed daily activities that are outside, getting away from technology, and simple living. Add to that a love of growing things, and the creativity demanded by wine-making, and Silverside was a perfect fit.

        This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.