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68Ingredients:Serves 4-6Squash:2 squashes Butternut, kabocha, acorn (whatever is in season)1 cup Local organic honeyTo tasteSalt, chili flakes, paprika, black pepperGrain Salad:2 cupsQuinoa½ cupDried fruits; we used apricots and cranberries¼ cup Sherry vinegar½ cup Toasted nuts; we used almonds and pumpkin seeds½ cupGood quality nut oil or extra virgin olive oilGarnish:1 pound Mixed greens; we used baby Swiss chard leaves,brussel sprout leaves and turnip greens½ cup Pickled chanterelle mushrooms or sautéed mushroomsMethod:Preheat the oven to 375° Fahrenheit. Cut the squash into half-inch thick slices,making sure to remove all the seeds. Toss the squash with the honey until theyare evenly glazed. Season the squash by dusting them with salt, pepper, chiliflakes, paprika, and any of your favourite spices. Place the squash on a bakingsheet in a single layer. Place in the oven and roast until the outside becomesgolden brown and the inside is soft. Test by poking a knife into the squash. If itcomes out easily, they are done. It should take between 15-30 minutes,depending on the thickness and the type of squash you have selected.Place the quinoa in a pot with a pinch of salt and 4 cups of water. Bring to a boil,cover, and reduce to a simmer. Cook for approximately 15 minutes until all thewater has been absorbed. The quinoa should look transparent. As the quinoa iscooking, plump the dried fruits in warm water with a splash of vinegar. After theyare plump, pat them dry and roughly chop. Chop the nuts to the same size. Letthe quinoa cool slightly to room temperature and toss with the nuts, fruit, andfinish with the oil, salt and pepper. Use enough oil so that the salad is glistening.Place a line of the quinoa salad on the plate. Arrange several pieces of squashover top. Dress the greens with oil, sherry vinegar and season with salt andpepper. Arrange the pickled or sautéed mushrooms around the plate.Remember to make any changes to the recipes you wish. Be creative, have fun,and enjoy your dish. We hope to see you at the market soon!Roasted Squash with Quinoa and Dried Fruit SaladFROM THE KITCHEN OF MARC ST. JACQUESne of the many benefits of living in Southern Ontariois our access to great produce from local farms. Wehave been building relationships with local farmers,even to the extent that my wife, Kindra, spends timeat Mark Trealout and Laura Boyd's farm, Grassroots Organics.She helps out on the farm and spends Saturdays selling forthem at the Evergreen Brick Works Farmers' Market. GrassrootsOrganics not only grows amazing vegetables, but they also helpto represent many other small farms from the Kawartha Lakesregion at the farmers' market and deliver their produce toToronto restaurants.When we are trying to plan a meal, we always start with themarket. A good rule of thumb is to focus on vegetables that thefarmers have in abundance. Produce that is at its peak seasontastes, smells and looks its best. Talk to the farmers about thedifferent varieties, their various uses, and how to prepare them. For this recipe, we selected two different varieties of squash with the plan of roasting them. When we got home, I rummagedthrough our cupboards and found lots of bits and pieces ofthings: quinoa, nuts, and dried fruits that Kindra uses for baking.Roasted squash, quinoa and dried fruit salad is a great lunch.O