Looking for a healthy twist on a classic steak for Father’s Day? Our resident nutritionist, Jennifer Barnes, picked up a variety of fresh ingredients at the market to put together these steak salads – try them for yourself!

Directions

1. Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
2. In a large bowl, add the romaine, leaf lettuce, tomato, and red onion and pecans.
3. In a small bowl add the remaining oil, balsamic vinegar, and salt and pepper to taste. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the blue cheese and steak and sprinkle with parsley. Enjoy!

Notes

Leftovers
Salad is best stored separate from the dressing. Keep in an airtight container for up to three days.

Dairy
Omit the blue cheese and add feta cheese instead.

Additional Toppings
Add toasted walnuts, pine nuts, or pumpkin seeds.

Good Fat
Add sliced avocado to your salad.

Top Sirloin
In this recipe you can use top sirloin. If you use this cut of meat, it best grilled.

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Directions

1. Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
2. In a large bowl, add the romaine, leaf lettuce, tomato, and red onion and pecans.
3. In a small bowl add the remaining oil, balsamic vinegar, and salt and pepper to taste. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the blue cheese and steak and sprinkle with parsley. Enjoy!

Notes

Leftovers
Salad is best stored separate from the dressing. Keep in an airtight container for up to three days.

Dairy
Omit the blue cheese and add feta cheese instead.

Additional Toppings
Add toasted walnuts, pine nuts, or pumpkin seeds.

Good Fat
Add sliced avocado to your salad.

Top Sirloin
In this recipe you can use top sirloin. If you use this cut of meat it best grilled.

This summer, we are thrilled to welcome back Holistic Nutritionist Jennifer Barnes sharing her nutritional expertise with some delicious and easy recipes using in-season ingredients.

For June, try this Strawberry-Rhubarb Banana Cashew Cream for a light and tasty dessert.

The combination of the strawberry rhubarb is slightly tart and pairs well with the cashew cream.  It is gluten and dairy free and sweetened with natural sugars.  This recipe is an excellent source of vitamin C with over 60% of your daily intake per serving and good for skin health and healthy fats to balance your mood. This recipe is simple and fun and can be made in less than 20 minutes.  Add  your favourite toppings in season.  

Cherries are also in season and be combined with the strawberry/rhubarb and or add solo to the base of the cashew cream.  

Strawberry-Rhubarb Banana Cashew Cream

Ingredients

1 cup rhubarb, chopped
1 cup strawberries, sliced
1 tbsp maple syrup (optional)
3/4 cup cashews, soaked for 1 hour and drained
1/2 cup water
1 large banana, ripened

Directions

1. Place rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest. Optional to add maple syrup during the 10 minutes.
2. Combine cashews, water and banana in a blender. Blend very well until smooth and creamy.
3. Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!

Notes

Toppings
Sprinkle with cocoa, shredded coconut, pistachios, slivered almonds or extra fruit.

More Protein
Add protein powder or hemp seeds into the blender before blending the banana cashew cream.

Chocolate Lovers
Add cocoa powder into the blender before blending the banana cashew cream.

Added Sweetness
For added sweetness and a caramel taste, add two dates when you blend the cashew cream.

Good Fat
Add coconut milk when you blend the banana and cashews for a creamier pudding taste.

From the Market Booth to the Plate……

One cannot think well, love well, sleep well if one has not dined well!  How true this quote can be, as someone who loves food I can vouch for this fact.  I grew up in a large family, the dinner table was crowded and leftovers few.  My cooking style is a pinch of this, a cup of that, simple wholesome food without too much fuss – presentation does matter however!

The St. Jacobs Market is a great place for any foodie, there is a huge variety, great displays, all kinds of things going on.  At our booth we focus on small farm products, free range, pastured – nothing but simple traditional food.

When asked to participate in this recipe blog we thought why write when photos are so much more fun??  And so we decided to do a Sunday morning brunch and get the whole family involved!!

Breakfast Haystack

If you happen to have twelve kids this is the dish for you!!  Only one, that works too!!  For the best results follow these instructions step by step:

The Shopping Experience ~   Main Market Building, St. Jacobs Market

• Kipfers Heritage Farms: Just inside the main doors, pick up your free range eggs, yummy breakfast sausage and perfectly smoked back bacon.
• Mickey McGuires Cheese: Paul recommends their delicious two year cheddar, ask for sample!
• Produce Express: Here you will find your veggies, we used a purple onion, colourful peppers, cherry tomatoes, mushrooms and red skinned potatoes.

As you shop and chat with vendors, ask your questions, you’ll learn so much!

The Setting

• A large country kitchen over run with kids, family and friends, complete with a wood burning stove is ideal, however any kitchen will do!!! Set a cheery table, add a bouquet from the Floral Express to add cheer! 

The Cooking Process

• Scrub your potatoes clean, cube and spread onto a greased cookie sheet, sprinkle with salt & pepper – we added garlic salt and parsley flakes as well – bake @ 350°F
• Begin frying breakfast sausages on a low heat
• Chop back bacon in small pieces, fry slowly on low heat
• Beat your eggs – (note the lovely orange yolks!) Add salt & pepper and any other spices you wish, also parsley flakes then set aside.
• Chop all your veggies and grate cheese – shoo away the kids and keep an eye on your frying pans, flip as needed.
• When sausage is done set aside to cool
• Return to eggs, sauté chopped onions with a few tablespoons of butter, add your beaten eggs (note the purple onion may cause your eggs to turn colour slightly).
• Cube breakfast sausage, return to frying pan and re-heat

Cheese Sauce

Melt 4 tbsp butter, stir in 4 tbsp flour, cook until thickened.  Add 2 cups milk, 1 cup of grated cheese (or cheese whiz) and one tin of mushroom or cheddar cream soup (Campbell’s), stir constantly until hot and a thick consistency.

I find the biggest challenge when cooking this meal is having all of your hot food done at precisely the same time.  It is possible, it just takes a little practice.

c

And now the Best Part!!!!!

Building the Plate

• Begin with a layer of potatoes
• Add a layer of scrambled eggs
• Dribble on cheese sauce
• Sprinkle with bacon bits
• Sprinkle with breakfast sausage
• Add veggies and grated cheese
• A little more cheese sauce

And you did it!  Enjoy your plate to the fullest, thanks so much for participating in an authentic market experience!

Joanna Kipfer

www.kipfersheritagefarms.com 

 

The next stop in our kitchen tour is with Chef Adam Brenner of the Garden Stand who is cooking up something sinfully sweet (albeit healthy) for Valentine’s Day!

Chef Brenner’s store The Garden Stand (part 2) has been in Peddler’s Village at the St Jacob’s Market since September 2020. While they haven’t been here long, they are absolutely amazed by all the love and support of both vendors and customers alike. The best thing about St Jacob’s market is how much of a family it is, everyone is so welcoming and friendly, eager to learn about what they have to offer.

The recipe they have chosen is for their Keto brownie truffles. This recipe is great for chocoholics and really healthy with no sugar and low carbs.

Super easy to make but can also be picked up for your sweetheart at the Market Thursday and Saturday 8am to 2pm!!

Keto Brownie Truffles

1¼ cup almond flour

½ cup powdered monkfruit erythritol blend

⅓ cup cocoa powder

pinch salt

1 tbsp vanilla

½ cup butter, melted

3oz keto friendly chocolate, melted

1tbsp coconut oil

Combine dry ingredients, add butter and vanilla. Roll into balls, freeze until solid.

Melt chocolate, dip balls in chocolate using a fork and refrigerate for 1 hour.

Just in time for the Superbowl, we are at the table of one of the newest members of the Market community.  KW Craft Cider has been open in the Market Building since January 2021 and loves the feeling of community at the St. Jacobs Market.  From the entire Market staff to the other vendors in the building, everyone is like a big family who is always willing to lend their help and support!  They love how the visitors to the Market always bring a smile and sometimes a great story to go with it.  They are excited to a part of this warm and inviting community and are looking forward to many years ahead sharing their locally made hard dry cider with all the visitors to the Market. 

The team at KW Craft Cider will be complementing their Superbowl feast with their Apple Pie Martini made with their signature Sparkling Dry Cider!   KW Craft Ciders Sparkling Dry Cider can be enjoyed with a meal, on its own, or in a fun cocktail! Their premium hard dry cider is prepared from carefully selected fresh-pressed apples cultivated from within 150km of the cidery. One orchard is located minutes from the market and the apples are grown by the wonderful team at Martin’s Family Fruit Farm. The Apple Pie Martini not only features the delicious hard cider, but also the beloved Martin’s Sweet Apple Cider that can be purchased at various vendors throughout the market. This is one of the many reasons they love this cocktail – like many marketgoers they understand the importance of supporting fellow small & local businesses.

Enjoy a little slice of heaven in a glass with the Apple Pie Martini!

Apple Pie Martini

 4 oz KW Craft Cider Sparkling Dry

0.5 oz Vodka

0.5 oz Butterscotch Schnapps 

5+ oz of Martin’s Sweet Apple Cider

*Enjoy plain or garnish with apple slices, whipped cream, and/or caramel sauce.

In a chilled glass add 0.5 oz of Vodka and 0.5 oz of Butterscotch Schnapps. Top with 4 oz KW Craft Cider Sparkling Dry and at least 5 oz of your favourite local sweet cider. 

Stir. Garnish how you wish & serve!