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6/29/2022

Saag Paneer

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Ingredients: 
  • 1 pound fresh baby spinach (about 8 packed cups or three bags)
  • 2 tablespoons ghee (I used butter)
  • 8 ounces paneer, cut into 1-by-½-inch pieces (Here's a link to recipe to make your own!) 
  • ½ cup finely chopped shallot (You could use a spring onion for a seasonal twist) 
  • Kosher salt and black pepper
  • 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
  • 2 teaspoons grated garlic (from about 3 cloves)
  • 1 serrano chile, stemmed and minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup heavy cream
  • Steamed rice, for serving

  1. Working in batches, mince spinach, you can use a food processor for this step, be sure not to over fill or it will turn the spinach into a mush.
  2. Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Transfer cheese to a plate, leaving as much ghee as possible in the skillet.
  3. Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
  4. Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
  5. Add minced spinach and ½ cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
  6. Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
  7. Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.

6/25/2022

Miso Glazed Spring Radish

Adapted from Dishing up the Dirt by Andrea Bemis 
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Ingredients 

  • 2 tablespoons white miso 
  • 2 tablespoons butter 
  • 1 bunch of radishes with greens 
  • 1 1/2 tablespoons honey 
  • salt 
  • Option bed of rice 

1. Stir together the butter and the miso.

2. Separate the greens from the radishes, halve any large radishes and leave small ones whole. Add the radishes with 3/4 of a cup of water and the honey. Cover, and bring to a boil. Remove the lid and keep on high until most of the water has evaporated and the radishes are soft, 10-12 minutes. 

3. Reduce the heat to low and cook until the remain water turns into a glaze 3 to 5 minutes. Add the miso butter and allow to melt, add the greens and cook until the radishes show signs of caramelization. Serve warm. 

Optional: use more butter and miso to increase the amount of sauce and serve over a bed of rice. 

2/13/2020

Cauliflower wings

- 1 head of cauliflower approx. 4 cups of florets
- 1/2 cup water
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika 
-1/4 tsp salt
- 1/4 tsp ground pepper
-  1 cup Frank's red hot sauce (or any hot sauce of your choosing)
- 1 tbsp butter

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1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 400-425 F depending on your oven.

2. Wash and cut cauliflower head into bite-sized pieces/florets.

3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet.

4. Lay the cauliflower single layer on the baking sheet. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

5. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan low heat, melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

6. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
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​7. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Enjoy!

11/14/2019

Parsnip Gratin

Parsnip Gratin
  • 1 pound parsnips
  • 1 pound potatoes
  •  Enough hot cream to come about 3/4 of the way up the vegetable layers
  • 1 to 1 ½ cups of grated Gruyere
  •  A sprinkling of salt
  •  A sprinkling of pepper
  •  A sprinkling of thyme
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  1. Heat oven to 375.
  2. Put 2 or 3 cups of cream in a pot and heat until it's hot. 
  3. Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
  4. Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
  5. Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
  6. Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
  7. Let stand for a few minutes, then serve.

10/17/2019

Spaghetti Squash With Garlic, Parsley & Breadcrumbs


  • 2 spaghetti squash, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 3 to 4 large garlic cloves, green shoots removed, minced
  • 2 tablespoons breadcrumbs
  • 2 tablespoons finely chopped flat-leaf parsley
  •  Salt
  •  Freshly ground pepper to taste
  •  Freshly grated Parmesan
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  1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Lightly oil a sheet pan place squash on top. Bake for 30 min- 45 min until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from  the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish
  2. Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

7/29/2017

Preparing Swiss Chard

Swiss chard is delicious when it is prepared properly. If not prepared properly it can be soggy and unpalatable. This is a super easy way to have success every time. Use this recipe for any braising greens: kale, collards, beet greens, etc.

Ingredients

- Swiss Chard (Chopped in 1/4" strips. You  have the option to remove the stem, we prefer to keep it in as it adds some nice colour.)
- 1 clove of garlic (minced or grated with a microplane)
- Oil of your choice (We often use sunflower oil or lard)
- Salt

Directions

1. Heat the oil and garlic in a dutch oven over medium heat
2. Cook garlic until golden brown then add swiss chard
3. Stir frequently until the chard is slightly wilted on all sides and then increase temperature to evaporate the bulk of the water from the leaves (30 seconds)
4. Transfer to a bowl, salt and toss 
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7/25/2017

Cucumber Kohlrabi Dill Salad

Serves 4

Ingredients:

- 1 cup sour cream 
- 3 table spoons apple cider vinegar 
- 1 teaspoon sugar 
- 1/4 cup minced fresh dill
- Salt and ground black pepper
- 3 medium cucumbers (about 1.5 pounds)
- One handful of baby kale (if using full size kale chop coarsly)
- 1/2 cup minced scallions (or red onion) 

**Depending on what type of cucumber you are using you may want to remove the seeds. If the salad will be sitting for some time before serving it you may also want to reduce the amount of water from the cucumber by salting and draining) 
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Directions:

Whisk the sour cream, vinegar, sugar, dill, and salt + pepper to taste in a medium bowl. Add the cucumber, kohlrabi, baby kale, and scallions and mix to coat with dressing. 

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Rooted Oak farm is located on the traditional territory of the Anishnabek, Huron-Wendat, Haudenosaunee, and Oneida peoples. ​

Address

North Augusta, ON

Telephone

613-340-7633

Email

info@rootedoak.ca