Blueberry Pizza

This recipe for sweet and savory Blueberry Pizza will have your eyes popping in surprise and your taste buds thanking you as you do the happy dance.  This easy blueberry pizza recipe is baked on naan bread for a tasty shortcut.

A individual serving of blueberry pizza on naan bread.

 

Blueberry Season at Barrie Hill Farms

It’s blueberry season and I love being at Barrie Hill Farms to watch everyone’s excitement to climb the wagons and get into the fields to pick.  This year the berries are as big as quarters and SO juicy!

Did you know that blueberries contain:
  • blueberries are the most nutrient dense of all the berries
  • the king of antioxidant foods
  • reduce DNA damage which may help protect against aging and cancer
  • can help maintain brain function and improve memory

Blueberries hanging on the vine at Barrie Hill Farms.

An Easy Blueberry Pizza Recipe

I’ve included pancetta on this pizza but I’m sure it would be delicious without it as well if you’re vegetarian.  I don’t cook pancetta very often and every time I do I’m left wondering why I don’t add it to everything, ha.  I absolutely love it!

I used mini Naan because you know I’m all about quick and easy.  The kids can help with this dish and each make their own.  The base is simply honey and goat cheese combined topped with the red onion, pancetta and a little thyme.   Bake for 12 minutes and add the blueberries for another 5 minutes and lunch is served!

A pizza made on naan bread with blueberries, pancetta, red onion and basil.

I will be making these often throughout the summer because I love the look of surprise on everyone’s face when they take their first bite – fabulous!

What’s your favourite dish for the family this summer?  Do you have a go-to meal that is sure to please everyone?  Share it with me on Instagram so I can share your talents with my followers.  Cheers!

Blueberry Pizza

This recipe for sweet and savory blueberry pizza will have your eyes popping in surprise and your taste buds thanking you as you do the happy dance. I swear, this isn't strange - it may sound a little weird but just look at that yummy blue deliciousness!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 10 mini pizzas
Calories: 675kcal
Author: Robyn @ Simply Fresh Dinners

Ingredients

  • 10 mini naan bread or 5 regular sized
  • 10 ounces goat cheese
  • 4 tablespoons honey
  • 12 ounces pancetta cooked and drained
  • 1 red onion sliced thinly
  • 2 pints blueberries
  • fresh thyme optional, to garnish
  • fresh basil cut into this strips, optional, to garnish
  • freshly ground black pepper to taste

Instructions

  • Preheat oven to 425F. In a bowl, combine softened goat cheese and honey until well blended.
  • Place the naan on a baking sheet. With the back end of a spoon or knife, spread the goat cheese evenly on the naan, leaving a one inch border. Top with cooked pancetta, red onion and a few sprigs of thyme.
  • Bake for 10 - 12 minutes until sides are golden. Add blueberries and return to oven for 3 minutes. Remove and top with thin strips of basil and pepper if desired.

Nutrition

Calories: 675kcal | Carbohydrates: 81g | Protein: 20g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1178mg | Potassium: 168mg | Fiber: 4g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 1mg
Tried this recipe?Let us know how it was!

A crisp blueberry pizza garnished with basil leaves.

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Blueberry Recipes from Barrie Hill Farms

Berry French Toast Casserole

Pan Seared Scallops in Blueberry Sauce

 

When are Blueberries Available at Barrie Hill Farms?A calendar showing when crops are available at Barrie Hills Farm.

Vegan Pumpkin Pasta With Fresh Herbs

This creamy Vegan Pumpkin Pasta will delight your taste buds with its tantalizing flavor combo of pan-fried capers and slivered almonds, roasted shallots, garlic and sage along with the addition of creamy vegan goat cheese.  Try making this vegan penne pasta with high quality and all the delicious herbs and you will want to experiment with more punpkin pasta dishes like this one!

overhead shot of vegan pumpkin pasta on a set table with a small pumpkin in the corner

What Makes Vegan Pumpkin Pasta Awesome?

Are you ready for another season of pumpkin crazed recipes?   I don’t have a lot on my blog so I decided it was time to combine it with some penne pasta and make a vegan penne pasta!   I’m finding that I’m leaning towards more vegan recipes these days as well so this was the perfect opportunity to play mad scientist in my kitchen.  I was pretty impressed with this one once it was all done.  This is a recipe that everyone will enjoy and you get those healthy carbs into your active families diet!

So what makes this dish so tasty? I believe the high quality organic extra virgin olive oil is what helps it be that much more delicious.  I use this oil to pan fry the shallots and capers. and then I reserve the leftover oil.  Place the garlic and sliced shallots on your cookie sheet and top the shallots with fresh sage leaves and drizzle it all with the oil.  Fabulous.

overhead closeup shot of vegan pumpkin pasta on a set table with a small pumpkin in the corner

The Secret is in the Blender

It’s so much fun to experiment with this healthy Vegan Pumpkin Pasta in my kitchen and there is no end to the types of dishes you can make with gorgeous, seasonal produce. I am just loving the pumpkin from Barrie Hill Farms this season – there is something amazing about this seasons crop!

One of my biggest tips for this recipe is to make sure you are using a high-quality blender.   I have never gone cheap with my blenders because I use them soo much and they are a really important part of my kitchen.  Do yourself a favor, and invest in a great blender (and food processor!)  For this recipe, you can roast the pumpkin but I’m all about quick and easy so I went with pumpkin puree this time. You can use a food processor or your high powered blender to bring it all together and you’re ready.  Quick and easy, right?

vegan pumpkin pasta mixture in an open blender

With the holiday season fast approaching, this is a great go-to meal for the nights when you’re in need of some clean eating.  A simple dish with robust flavors.  Enjoy and let us know how it turned out. If you are on Instagram, please hashtag your photos with #barriehillfarms. Thanks and Cheers!

Vegan Pumpkin Pasta

This creamy Vegan Pumpkin Pasta will delight your taste buds with its tantalizing flavor combo of pan-fried capers and slivered almonds, roasted shallots, garlic and sage along with the addition of creamy vegan goat cheese.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 574kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1/2 cup raw cashews
  • 4 tbsp olive oil extra virgin
  • 2 tbsp capers dried
  • 1/4 cup slivered almonds
  • 2 shallots sliced
  • 5 cloves garlic peeled
  • handful of fresh sage leaves
  • 1 cup pumpkin puree
  • 4 oz vegan goat cheese
  • 1/2 cup vegetable stock
  • salt and pepper to taste
  • pinch red pepper flakes
  • 8 oz pasta penne

Instructions

  • Soak the cashews in water overnight or a minimum of 3 hours.
  • Heat olive oil in small pan on medium high. Add capers and almonds and saute until almonds are toasted; about 4 minutes.
  • Remove capers and almonds with a slotted spoon and set aside. Reserve oil.
  • Preheat oven to 350 F. On baking sheet place garlic and shallots. Top each slice of shallot with a fresh sage leaf. Use reserved oil to drizzle over sage, shallots and garlic. Roast for 15 minutes. Remove from oven.
  • Pour the vegetable broth into the blender. Add raw cashews, pumpkin puree, goat cheese, shallots, garlic and sage. Add salt and pepper to taste. Reserve a few roasted sage leaves for garnish.
  • Blend on high speed and smooth and creamy. You may need additional vegetable broth to get your desired consistency.
  • Cook your pasta according to package directions. Reserve 1 cup of pasta water. Drain, rinse and return to pot.
  • Add 1/4 cup of pasta water along with pumpkin sage sauce to your pasta, tossing lightly until penne is coated. Add additional pasta water if you want it super creamy.
  • Top with reserved sage leaves, capers and almonds. Sprinkle with a pinch of red pepper flakes.

Nutrition

Calories: 574kcal | Carbohydrates: 57g | Protein: 18g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 351mg | Potassium: 463mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9890IU | Vitamin C: 4.7mg | Calcium: 103mg | Iron: 3.8mg
Tried this recipe?Let us know how it was!

overhead shot of vegan pumpkin pasta on a served dish with cutlery

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Winter Squash Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Quinoa Stuffed Acorn Squash

 

When are Pumpkins Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Vegetarian Butternut Squash Soup

This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it’s smooth, creamy and shines with bright, beautiful autumn colours.  The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.

overhead shot of 2 bowls of Vegetarian Butternut Squash Soup with 2 silver spoons on the table.

Vegetarian Butternut Squash Soup Tips

Uh oh, it’s soup season and this means the start of my soup addiction which can sometimes last up to three or four months!  I once considered changing the name of my blog to Simply Soup because I could happily create them all week long but I’m guessing not everyone shares my obsession.  You have to agree though, in the food world there’s nothing quite as good as a big bowl of super flavourful soup!

Using a good blender is a key tip for this recipe.  I will not say that there is one kind of blender, so do your research and make sure your blender is high-quality.  Another tip is to first roast the squash and onions as this will give your soup a delicious depth of flavour.   Last year I developed a craving for roasted onions.  If you haven’t tried roasting your onions, try it! They really are delicious. In fact, I’m totally happy with a big bowl of roasted veggies for dinner as long as there’s onion in there!

overhead shot of 2 bowls of Vegetarian Butternut Squash Soup

Thai Butternut Squash Soup

This recipe could also have been called Thai Butternut Squash Soup because of the Thai curry ingredients and the lemongrass that really makes this soup pop with flavor.  As you may already know, lemongrass is a key ingredient in any Thai soup but it is often avoided because most people don’t really know what to do with it.  Have you ever avoided recipes that include lemongrass for this reason? Well, I’ve included a short video below that will help you with your lemongrass preparations! 

You really can make this as mild or as spicy as you like.  I’ve made this one for the average family with average taste buds but you’ll find ways to spice it up in the recipe if you’re like me and want your food to make your tongue tingle a little.  Soups really area great way to pack in the nutrients and feed the whole family with cost-effective ingredients and time-efficient cooking methods. Give this soup a try and let us know what you think!

What’s your favourite kind of soup?  I’d love it if you shared your recipe so I could cook it up.  Take a pic of this recipe and share it on Instagram with the hashtag, #barriehillfarms.   Cheers and happy cooking!

Vegetarian Butternut Squash Soup

This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it's smooth, creamy and shines with bright, beautiful autumn colours.  The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.
Servings: 4
Calories: 369kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 3 tbsp coconut oil or olive oil
  • 3 cups butternut squash peeled, seeded, and cut into small ½-inch pieces
  • 1 yellow onion chopped into little pieces
  • 4 garlic cloves pressed or chopped
  • 1 tbsp ginger minced
  • 1 stalk lemongrass mashed (see video)
  • 1.5 tbsp thai red curry paste
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • For some extra spice add up to ¼ teaspoon red pepper flakes
  • 4 cups vegetable broth or chicken broth
  • 1 can coconut milk (reserve 3 tablespoons for drizzling)
  • 1 tbsp fresh lime juice
  • Handful fresh cilantro leaves, chopped
  • 1 red chilli pepper chopped finely for garnish (optional)

Instructions

  • Preheat oven to 400 F. Place squash and onions on baking sheet and drizzle with 1 tablespoon of oil. Place in oven and roast for 30 minutes or until tender.
  • In large soup pot, heat 2 tablespoons of olive oil on medium heat. Saute ginger and garlic for 2 minutes. Add cumin and Thai red curry paste and saute for an additional 1 minute.
  • Add broth, coconut milk, lemongrass, roasted squash and onion; simmering for 5 minutes on medium heat.
  • Remove from heat and remove lemongrass. Let cool slightly.
  • Blend in batches in your blender until smooth and creamy.
  • Return to heat and add salt and lime juice; blending until heated through.
  • Drizzle remaining coconut milk on top of each bowl and garnish with chopped cilantro and chili pepper.

Nutrition

Calories: 369kcal | Carbohydrates: 24g | Protein: 3g | Fat: 31g | Saturated Fat: 27g | Sodium: 1106mg | Potassium: 704mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12655IU | Vitamin C: 43.7mg | Calcium: 92mg | Iron: 4.9mg
Tried this recipe?Let us know how it was!

vegan butternet squash soup with herbs and a silver spoon in the bowl

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Winter Squash Recipes from Barrie Hill Farms

Vegan Pumpkin Pasta

Quinoa Stuffed Acorn Squash

 

When is Squash Available at Barrie Hill Farms?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Quinoa Stuffed Acorn Squash With Maple Glaze

This Quinoa Stuffed Acorn Squash recipe makes use of delicious farm fresh acorn squash and a beautiful mix of fresh vegetables and quinoa that make this entree healthy and delicious! The addition of the maple syrup glaze is equally as delicious and adds a nice sweetness to the mix. 

 

2 quinoa stuffed acorn squash halves on a oval white plate with a large sunflower in the background

Quinoa Stuffed Acorn Squash – Vegetables Anyone?

When I saw the beautiful acorn squash at the Barrie Hill Farms,  I knew I had to make this dish.  I’ve long admired stuffed squash recipes but I had never made it before.  With the holidays fast approaching and the beautiful produce at my fingertips, it was time.

Once I started contemplating the kinds of veggies to include with the quinoa, I had to slow myself down because I wanted everything! I had some bell peppers from the farm in the freezer that I wanted to use.  Have you ever frozen those?  It’s fabulous because you cut them into strips before you freeze them so it’s very handy to just take a few out as you need them.  No wastage!

I sauteed some of the peppers, carrots, celery, onion, garlic, kale, and sunflower seeds before adding it to the quinoa. Then I tossed some diced apple in there just before stuffing the squash and the combination was super flavorful.  I had not cooked red and white quinoa before and I loved the colour it added to the dish.

landscape photo of kabocha squash from Barrie Hill Farms

And so many wonderful types of squash – spaghetti, butternut, kabocha, acorn, buttercup – so many to choose from but I finally settled on acorn because they’re just so darn pretty.  Those are kabocha above.  That’s the fun thing about this Quinoa Stuffed Acorn Squash, it will look so elegant on your table but takes only a few minutes to make.  I loved the thin stalks and I’ve made some celery soup from it as well that I’ll share soon.  I wondered if there would be a difference in taste and I may have detected a slightly stronger flavour but I’m not quite sure.

Adding Maple Syrup Completes This Recipe

The maple syrup was a great addition to the squash but if you don’t have it, a friend of mine uses a little butter and cinnamon and I think that would be delicious!

I didn’t even know until recently that people like to make jokes about Canadians and their maple syrup – it could be worse, right?  They could make fun of our obsession with Tim Horton’s, hockey, and poutine – oh,wait, they do! It’s all good and of course, there is some truth to it so we better all have the ability to laugh at ourselves, don’t you think?

The maple syrup container I used contains just a little over 4 ounces!  It’s kind of like those liquor bottles that people slip into their jackets! When we need a nip, we just take a sip…..Kidding!  I hope you try this super easy Quinoa Stuffed Acorn Squash dish and wow your guests over the holidays or just surprise your family with a healthy treat during the week.  Cheers!

1 closeup photo of a quinoa stuffed acorn squash halve on a white plate

 

Quinoa Stuffed Acorn Squash With Maple Glaze

This Quinoa Stuffed Acorn Squash recipe makes use of delicious farm fresh acorns and a beautiful mix of fresh vegetables and quinoa that make this entree healthy and delicious! The addition of the maple syrup glaze is equally as delicious and adds a nice sweetness to the mix. 
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 311kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 2 acorn squash halved (Careful when cutting them, they can roll around on you. Use a very sharp knife)
  • 1/2 tbsp maple syrup
  • 1 cup quinoa
  • 1 tbsp olive oil extra virgin
  • 1/4 cup red peppers diced
  • 1/4 cup carrots sliced thinly
  • 1 small handful of kale chopped finely
  • 1/4 cup onion diced finely
  • 1 tsp minced garlic
  • 1 stalk celery diced finely
  • 2 tsp sunflower seeds or walnuts or pine nuts
  • 1/4 cup apple diced finely

Instructions

  • Preheat the oven to 425 F. Scoop the flesh and seeds from each halved piece of squash using a spoon or melon baller.
  • Brush the cut sides with maple syrup, ensuring you do the insides as well. Season with a little salt and pepper.
  • Place cut sides down on parchment paper or foil wrap on baking sheet and bake for 25 minutes or until fork tender. Check at 20 minute mark. It may require more or less time depending on your oven. Mine was done perfectly in 25 minutes.
  • Cook the quinoa according to the directions on the package. I used organic vegetable broth instead of water.
  • Heat the oil in a medium sized saucepan on med-high heat. Saute onions, garlic, carrots and celery until softened. Add sunflower seeds and kale, cooking for an additional 3 minutes.
  • Remove from heat and add apple, mixing well.
  • Add mixture to quinoa and mix thoroughly.
  • Scoop mixture into acorn halves and serve immediately.
  • NOTE: If you time this right and cook all the elements at the same time, everything will be piping hot. If it needs a little help, don’t hesitate to return stuffed acorn into oven for 5-7 minutes before serving.

Nutrition

Calories: 311kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Sodium: 23mg | Potassium: 1089mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2465IU | Vitamin C: 37.7mg | Calcium: 100mg | Iron: 3.6mg
Tried this recipe?Let us know how it was!

2 quinoa stuffed acorn squash halves on a oval white plate with a silver fork

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Winter Squash Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Vegan Pumpkin Pasta

 

When is Squash Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Strawberry Jalapeno Salsa

Do you need a fun, colorful and tasty appetizer? Try this Strawberry Jalapeno Salsa at your next gathering or celebration! The fun sweet and spicy flavors will impress your guests and this recipe will be a big hit! It’s super simple to make and it’s healthy and delicious!

A bowl of strawberry jalapeno salsa, a bowl of 3 tortilla chips with salsa on them, and a half bowl of tortilla chips

Simple & Satisfying Strawberry Jalapeno Salsa

Yes, I’m still on the salsa kick and what better way to get yourself some important nutrients than with healthy and delicious snacks like Strawberry Jalapeno Salsa!  This quick and easy snack is so full of flavor that I had a hard time photographing it because I just wanted to gobble it up after one bite.  It demonstrates so well that fresh and simple is always super tasty.  When you have prime ingredients you don’t need much to enhance the natural essence – especially something special like fresh, local strawberries from Barrie Hill Farms.

Pint containers overflowing with fresh farm picked strawberries.Strawberries, jalapeno, red onion, cilantro and lime – that’s it.  All complementary yet distinct flavors.  That’s why we love salsa, isn’t it?  Each bite is so full of zest and gusto.   I think there is no end to the types of salsas you can make but I will stop here for a little while.  Or at least until something comes along that begs to be made into another dish that packs a wallop!

a closeup overhead shot of strawberry jalapeno salsa on a white background

Strawberries Are Amazing In Any Dish!

This weekend I’m headed out to the farms to get my hands on loads more fresh strawberries at Barrie Hill Farms.  What do you like to do with your strawberries?  I honestly have a difficult time not gobbling them up on the way home but I used self-control because this year I want to create some fun and unique ways to enhance these delectable treats.  Not only are strawberries an excellent addition to salads, but they are also so much fun in a salsa.  I think that strawberries can be used in so many different kinds of recipes.  Strawberries are sweet and delicious and they bring a unique flavor to any recipe, especially a salsa!  Who doesn’t love a good salsa?  

Strawberries are best picked fresh and can also easily be frozen.  It’s so satisfying picking them from your favorite farm because you know where they come from and you know how they are farmed. Having the knowledge of where your food comes from can really help you eat and live a healthier life with whole foods and delicious fruits.

Do you have a recipe you’d like to share?  Ever made strawberry salsa? Share your creations on Instagram and hashtag #barriehillfarms.   I’d love to hear about what inspires you.  Cheers!

Strawberry Jalapeno Salsa

What better way to get yourself some important nutrients than with healthy and delicious like Strawberry Jalapeno Salsa!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 49kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1 pint strawberries washed, hulled and chopped
  • 1 jalapeno seeded and diced
  • 1/2 cup red onion finely chopped
  • handful of finely-chopped fresh cilantro, loosely-packed
  • juice of 1 lime
  • kosher salt and freshly ground black pepper to taste

Instructions

  • Add all ingredients to large bowl and toss to combine well. Serve immediately.
  • Note: This does not keep well so eat it all up the same day!

Nutrition

Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 3mg | Potassium: 220mg | Fiber: 2g | Sugar: 6g | Vitamin A: 185IU | Vitamin C: 78mg | Calcium: 24mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!

A bowl of strawberry jalapeno salsa on a white plate on a yellow tablecloth with garnish on the side

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Strawberry Recipes from Barrie Hill Farms

Fresh Strawberry Lemonade

Strawberry Soup Recipe with Canteloupe

 

When are Strawberries Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Risotto Stuffed Tomatoes

Risotto Stuffed Tomatoes are such a delicious entree or appetizer, you could really serve this in so many different ways.  I love how filling they are, yet low in total calories and really easy to make. Risotto is delicious and when combined in these beautiful fresh tomato halves, you can’t go wrong!

Risotto stuffed tomatoes on a white plate

Risotto Stuffed Tomatoes: A Flexible Dish For Many Occasions

If I said I had a confession to make would you say,| “Uh oh, what’s she going to confess THIS time?”  Ha!  Nothing dramatic although it is kind of odd.  I’ve NEVER cooked risotto before!  I’m not sure why really because I love it in restaurants and at friends’ homes but it always seems to me to be something you ate somewhere other than home.  I made these Risotto Stuffed Tomatoes last year for the first time and have had it many times since. So easy!

By adding spring onions, zucchini, mushroom and a little heat with red chile flakes you’ve got a scrumptious side dish or main.  If you use the smaller tomatoes, they’re great as a snack, too.  You’ll definitely want firm tomatoes (on the vine if possible) to ensure they don’t crumble under the heat.  They’re also easier to cut and scoop.

Lots of recipes call to separate the seeds but to heck with that.  I scoop out the pulp and remove the hardcore and mash the rest.  I’ll skip my usual rant about fresh herbs because I ran out of parsley and oregano so was forced to use dried.  I did use fresh basil and thyme though.   Some good Parmesan is a must as well.  You don’t want to go to the trouble to make this delectable dish and then ruin it with cheap cheese, right?

6 Risotto Stuffed Tomatoes in a baking dish

I will be making these Risotto Stuffed Tomatoes often!  I loved the ease of this dish and it’s yet another way to get that tomato superfood into your diet.  If you make these, I’d love it if you shared it on Instagram and hashtag #barriehillfarms. Let us know how it goes – Cheers!

Risotto Stuffed Tomatoes

A delicious side dish or main made with spring vegetables stuffed into tomatoes and baked. Light, healthy and full of flavor. Risotto Stuffed Tomatoes are going to be your new favourite!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 184kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 4 tomatoes medium sized
  • 2 tsp olive oil
  • 1 garlic clove minced
  • 1/2 cup risotto rice
  • 1/4 tsp red chili flakes
  • 2 spring onions chopped
  • 1 small zucchini chopped
  • 3/4 cup mushrooms wiped and sliced
  • 1 cup vegetable stock (low-sodium, organic if possible)
  • 2 tbsp fresh herbs a combination of parsley, basil, oregano, chopped
  • 1 tbsp Parmesan finely grated, omit for vegan
  • sea salt and freshly ground pepper
  • fresh thyme or basil for garnish

Instructions

  • Preheat oven to 350F
  • Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and seeds. Toss the hard, central core.
  • Heat the oil in a medium saucepan and add garlic, sauteing for 2 minutes. Add rice, chile flakes, onions, zucchini and mushrooms, stirring over low heat for 2 minutes.
  • Pour in the stock then stir in the fresh herbs, tomato pulp and seeds.
  • Cook for 15 minutes, stirring frequently until rice is tender and liquid has been absorbed – add extra stock if necessary.
  • Turn off the heat, add Parmesan. Season with salt and pepper and stir well.
  • Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then garnish with fresh thyme or basil.

Nutrition

Calories: 184kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Sodium: 266mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 19.1mg | Calcium: 51mg | Iron: 2.3mg
Tried this recipe?Let us know how it was!

side view of 1 risotto stuffed tomatoe on a while plate

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Tomato Basil Salad with Green Beans

Roasted Grape Tomatoes with Herbs

 

When are Tomatoes Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Roasted Grape Tomatoes With Herbs

Try these Roasted Grape Tomatoes With Herbs as an easy and quick way to eat those delicious tomatoes you bought at your local market.  The herbs added to these sauteed grape tomatoes really make this such a flavorful appetizer or side dish to your entree that you will definitely want to make it again!

roasted grape tomatoes with herbs on a skillet on a yellow and white cloth

Quick And Easy Roasted Grape Tomatoes

I buy a LOT of tomatoes every week.  Sometimes beefsteak, sometimes heirloom, pretty much whatever looks freshest and catches my eye.  It never fails that I have too many and I have to search for ways to use them in a hurry.  I often roast them in the oven like these scrumptious delights,  and that method works great for the larger tomatoes but I had lots of little grape tomatoes this week and had very little time so I decided to do them in my cast iron pan on the stove top and wow – I hit the flavor jackpot!  Can you believe these little gems took less than 10 minutes?

You can use these with pasta, sandwiches, bruschetta or add a little cheese for a delightful appetizer.  You can also freeze these for a future lasagna sauce if you can’t use them right away. Imagine how much your kids are going to like them when you want to get those extra veggies in them!

Add Herbs For The Final Touch

Use your favorite herbs in this one and there is no rule as to what’s right.  I used basil, a little Thai basil and thyme (both dried and fresh) along with pepper.  I added a wee bit of salt after cooking but I generally go easy on salt with all of my dishes.  Some garlic would be fabulous.  The nice thing about a dish like this Roasted Grape Tomatoes recipe is that there isn’t a set amount of herbs you can add.  What kind of herbs do you like? If you aren’t a fan of the thyme, then leave it out. There is no end to the amount of flavor that you could add to make these sweet little tomatoes that much more delicious!

 closeup photo of roasted grape tomatoes with herbs on a skillet on a yellow and white cloth

If you cook up your leftover tomatoes, take a pic and share it with me on Instagram and hashtag #barriehillfarms. We can’t wait to see what you’re up to!

Roasted Grape Tomatoes With Herbs

Delicious little gems bursting with the sweetness from the roasting and fresh herb flavors. Perfect for sauces, appetizers or sandwiches.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 91kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 3 tbsp olive oil extra virgin
  • 2 pints grape tomatoes (or cherry)
  • 1/2 tsp dried basil
  • 1 tbsp Thai basil chopped
  • 2 tbsp fresh basil chopped
  • 2 tsp fresh thyme plus more for garnish
  • 1/4 tsp black pepper freshly ground

Instructions

  • Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer.
  • Add the tomatoes, basil, thyme, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to pop. Sprinkle with a little fresh chopped basil and serve hot or at room temperature.

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 373mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1395IU | Vitamin C: 22.2mg | Calcium: 16mg | Iron: 0.6mg
Tried this recipe?Let us know how it was!

roasted grape tomatoes with herbs on a white dinner plate

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Asparagus Tomato Salad with Feta

Easy Homemade Salsa with Asparagus and Tomatoes

 

When are Tomatoes Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Green Beans With Bacon And Shallots

Cooking with fresh vegetables has to be one of my favorite things to do! I keep this green beans with bacon recipe super simple – just the bare bones!  Sometimes simple is good and with our busy lives, preparing a dish that is not only healthy but also delicious is important. Despite this recipe using the bare bones, once you add a light dressing you will have a tasty side dish that will go with almost any main course.

a bowl of green beans with bacon and shallots

Cooking Green Beans With Bacon

The photography is a little different today – be patient with me please, I’m experimenting!  I promise it will get better.  After talking with my blogger/photographer friend, Anita (check out her amazing Instagram and blog) this week I decided it’s important not to become complacent and to experiment along the way while I develop my style.  I’ll try to be sure the food always looks good even if my props and backgrounds are a little off!

At Barrie Hill Farms, they’ve got beans for miles and miles!  Last year I was inspired to make a Spicy Thai Bean Salad when the beans were in season.  I also managed to sneak some bacon into that dish, ha!  The bacon at the farm is so darn delicious I am always trying to find a way to include it.

Beans on their own may not sound all that appetizing, but when you combine these green beans with bacon, that dish starts to sound a little more exciting! I boil the beans at the same time that I am lightly crisping the bacon on a skillet since the preparation of both do not take that long.  It cuts down on the time and allows me to spend more time eating and enjoying this delicious side dish!

Health Benefits of Green Beans

We often think of green beans going into soups, stews, and casseroles but I think we forget about fresh beans as a healthy additive in the summer.  In addition, green beans are a good source of copper, vitamin B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3 fatty acids, iron, vitamin B6 and vitamin E.  Whew!  that’s a lot of nutrients and goodness for you and your growing children!  Besides that, they taste great!

You’ll want to pick up fresh beans while you can because like everything else in certain parts of North America, the growing season is short.  I can’t believe we’re into August already.  Say it isn’t so!  In the meantime, share your fabulous summer creations with me on Instagram.  You know I’m dying to see what goes on your grill!

Green Beans With Bacon And Shallots

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 142kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 2 pounds green beans trimmed
  • 6 slices bacon
  • 2 shallots sliced
  • 2 tbsp cider vinegar
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil

Instructions

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 3-4 minutes. Drain and immerse in ice bath. Drain and spread out on paper towels to thoroughly dry.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
  • Discard all but 1 tablespoon of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute and remove.

Dressing:

  • Combine vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Nutrition

Calories: 142kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 14.4mg | Calcium: 46mg | Iron: 1.4mg
Tried this recipe?Let us know how it was!

overhead photo of green beans and bacon in a bowl

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Green Bean Recipes from Barrie Hill Farms

Tomato Basil Salad with Fresh Green Beans

 

When are Green Beans Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Tomato Basil Salad With Fresh Green Beans

The fresh green beans and tomatoes in this tomato basil salad make it a healthy choice for any season, but in particular, it makes a great salad for the Fall.  The dressing is sweet and simple and tastes delicious with the basil when drizzled over the vegetables. Enjoy this simple and beautiful looking salad for any casual or fine-dining occasion.

tomato basil salad with green beans on a wooden oval shaped plate

A Simple Tomato Basil Salad For Any Occasion

So you may have guessed by now that I’m in love with heirloom tomatoes!  I know I did a similar salad to this a couple weeks ago but when I looked in my fridge and saw more green beans and heirlooms there was just no turning away.  This HAD to be made!

This tomato basil salad is great to make around Thanksgiving because they tomatoes and green beans are fresh for the picking.  I spent time at Barrie Hill Farms a few weeks ago and the green beans look amazing! This salad will make a lovely side dish for Thanksgiving or any occasion.

I picked up a giant basil plant at the farm earlier in the summer and it has been a real joy to use the large, beautiful leaves in so many dishes.  This dish can’t be any simpler – tomatoes, green beans and basil.  The dressing is simple too but if you want to change it up feel free.

Tomato and Basil Salad Tips

When it comes to salads, I can go wild with loads of ingredients and flavours like this Halloumi and Za’atar Fattoush Salad and those are lots of fun to assemble but then I go completely the other way and pare it down to the bare minimum.  When you have farm fresh produce, I think it’s the best way to go.  They don’t need much – their natural taste shines.  The best thing about this salad is it’s bright colours and it will dress up any meal from casual to fine dining.

You don’t want to steam your beans for more than 1-2 minutes in order to retain their nutrients.   They are chock full of Vitamin K, Vitamin C, manganese and fiber just to name a few.   Besides, your kids will enjoy the taste much more if they’re not cooked to death.  Did your mom cook your veggies till they were limp when you were a kid? lol.  Mine did and now I barely steam them for more than a minute!  No saggy, sad veggies on my plate!

tomato basil salad with green beans on a wooden oval shaped plate

Aren’t those salad plates cool?  I got them from GlucksteinHome.  If you’re in Canada you can find them at Home Outfitters or The Bay.  Love them!  Ok, I’m taking a break from heirlooms for awhile and right now my mind is busy with Indian meatballs.  It will be so interesting to see how these turn out!  Can’t wait to share them with you.   Cheers!

Tomato Basil Salad With Fresh Green Beans

This tomato basil salad is a healthy choice for any season.  The dressing is sweet, simple and tastes delicious with the basil when drizzled over the vegetables. 
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Calories: 302kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1 pound green beans (I used yellow as well), washed and trimmed
  • 1 pound tomatoes (I used heirloom but any type will do), halved
  • 1/4 cup fresh basil leaves

Dressing:

  • 1/2 cup olive oil extra virgin
  • 1/4 cup red wine vinegar
  • 1 tsp lemon zest
  • 1 tsp honey

Instructions

  • Blanch the green beans in a pan of boiling water for 1-2 minutes. You want them tender but still crisp. Transfer to a bowl of ice water to stop the cooking process and cool. Pat dry and cut into 2-inch pieces.
  • Combine beans, tomatoes and basil leaves.
  • Combine the dressing ingredients in a small bowl and whisk until combined well. Drizzle over vegetables, toss gently and serve.

Nutrition

Calories: 302kcal | Carbohydrates: 13g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 508mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1805IU | Vitamin C: 30.3mg | Calcium: 56mg | Iron: 1.7mg
Tried this recipe?Let us know how it was!

close up of tomato basil salad with green beans on a wooden plate

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Bruschetta with Mozzarella, Asparagus and Tomatoes

Easy Homemade Salsa with Asparagus and Tomatoes

 

When are Tomatoes and Beans Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Chilled Cantaloupe Soup Recipe

This is a fast and easy to make Cantaloupe Soup Recipe that uses few but important ingredients to ensure the sweet flavors and creamy textures.  This soup should be served chilled and you can add your own toppings and garnishes to make it look that much more beautiful. Enjoy!

Cantaloupe Soup on a red napkin with a small box of strawberries next to it and a silver spoon

A Keep It Simple Cantaloupe Soup Recipe

I’ve been eating the most delicious cantaloupe this week!  Barrie Hill Farms has the sweetest melons I’ve ever tasted.  I’m going to have to ask Morris what his secret is to such amazing taste.  I came home with four of them and I’ve been eating them every day!  I decided a quick and easy soup would be another great way to enjoy them and so I created this fun little recipe that I hope you’ll enjoy.

This will take you ten minutes to make and you can let it chill for a couple hours or overnight.  There are very few ingredients in this soup so it’s important not to take any shortcuts on this recipe.   Each one is integral to the final flavour so no cheating, please!

You can put a dollop of yogurt on top when serving or do a drizzle of honey as I did.  To be honest, I was certain the yogurt would sink immediately and make it impossible to get a good photo but it would definitely add to the deliciousness.

Cantaloupe Soup on a red napkin with a small box of strawberries next to it and a silver spoon

Chilled Soups Are Delicious

I have surprised myself and become a big fan of chilled soups and this chilled Cantaloupe Soup is no exception. Last summer I made a Strawberry Melon Summer Soup that is still very popular on the blog so if you’ve got extra strawberries, just toss them in and add some lime and you’ll have another lip-smacking treat.  And you’ve got to know this is going to impress your guests, right?  Find some fresh flowers to garnish and they’ll think you slaved all day.

Next up is cantaloupe slushies.  Can hardly wait to see how those turn out!  I just have to figure out what to put in them!  Are you a fan of chilled soups or do you prefer the more traditional hot soups?  I will admit that the only thing remotely appealing to me about winter is the thought of creating some scrumptious new soup recipes!  If you share your favorite types of soup in the comment section below, I’ll try to create a recipe for you.  Cheers!

Chilled Cantaloupe Soup Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 68kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1 cantaloupe cut into chunks
  • 1/3 cup plain non fat Greek yoghurt
  • 1 tbsp ginger freshly grated
  • 1 tsp honey plus more to garnish
  • 1/4 tsp nutmeg
  • pinch of kosher salt
  • fresh basil leaves for garnish

Instructions

  • Place all ingredients except basil into food processor and pulse until blended well.
  • Refrigerate at least 2 hours before serving.
  • **NOTE: Cantaloupes and their sweetness are always an uncertainty so check before removing from food processor for taste and add more honey if needed.
  • Garnish with basil and a drizzle of honey if desired.

Nutrition

Calories: 68kcal | Carbohydrates: 13g | Protein: 3g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 368mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4665IU | Vitamin C: 50.7mg | Calcium: 34mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!

Cantaloupe soup on a red napkin with a small box of strawberries next to it and a silver spoon

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Melon Recipes from Barrie Hill Farms

Chilled Strawberry Soup with Canteloupe

 

When are Melons Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.