Harvest Time
By Renee Poirier
Photography by Francis Tetrault
We encourage you to share your tasty treats with us. Delicious meal ideas – just like mom used to make. E-mail your recipe or suggestions to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Harvest time is like a celebration of food’s freshest flavors. If you’re a gardener with a green thumb and you’ve been anticipating your beloved sun ripened tomatoes, there is no better time of year. Maybe you decided to experiment and your culinary wanderlust has begged you to grow egg plant? Well these late bloomers are beautiful and simple to grill with this age old secret. Another favorite garden item is the zucchini, and is more versatile then you might imagine. Use it in lasagna or loaf cakes, grill it, stuff it or stir fry it. In this recipe we bake it in a medley of all our favorites, make it as a side dish or serve it as a main vegetarian option.
Crops are bountiful with locally raised meats and produce, and the farmers’ market is the best way to taste the season’s freshest and finest vegetables. Get that sun kissed flavor that you crave while supporting your local growers. Late fall is an opportune season to gather friends; live, laugh, love and share your harvest!
ORANGE LOLLIPOP LAMB
Ingredients:
- Rack of Frenched lamb
- 1 orange
- salt and pepper
How to prepare:
- Slice lamb close to each bone
- Season with salt and pepper
- Heat barbecue or skillet to medium high
- Sear lamb for 2 minutes per side
- Grate a small amount of orange peel onto serving platter
- Juice half the fresh orange on top of the lamb
- This adds a fresh citrus summer burst of flavor
GRILLED EGGPLANT
Ingredients:
- 1 large eggplant
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp steak spice
How to prepare:
- Slice eggplant lengthwise ½ inch thick
- Lay flat on paper towel and salt both sides, cover with paper towel for 30 minutes. (this removes the bitter flavour, leaving your eggplant ready for any recipe)
- Baste with oil and sprinkle steak spice
- Grill on medium for 3 minutes each side
HARVEST BAKE
Ingredients:
- 1 zucchini
- 2 fresh tomatoes
- 1 onion
- 2 cloves of garlic
- ¾ cup of shredded cheddar cheese
How to prepare:
- Slice zucchini and onion into coins ¼ inch thick
- Layer these on the bottom of an oven proof skillet or casserole dish
- Layer the sliced tomatoes and minced garlic
- Top with cheddar cheese
- Bake or grill covered with tin foil on 350°F degrees for 30 minutes
- Uncover and cook for a further 15 minutes
- It is optional to add your favorite spice, but the simplicity of this is sweet and juicy
PINEAPPLE PEACH MARTINI
Ingredients:
- 1 canned or fresh pineapple
- 1 ounce peach schnapps liquor or peach juice
- 1 ounce vanilla vodka or 1 drop vanilla extract
How to prepare:
- Skewer 2 or 3 pineapple chunks
- Barbecue several skewers at a time
- Place in the freezer until well chilled
- Mix your other ingredients into a martini glass
- Trim excess off the skewer so it can balance in the glass