Balsamic Chicken with Strawberries, Basil and Feta Cheese

This dish is as simple as roasting the chicken breasts – feel free to use thighs if you prefer – with a little balsamic vinegar, salt and pepper. While it’s cooking, wash and cut your strawberries and combine them with basil and feta cheese. Goat cheese would be a nice option here. Top your chicken with the strawberry mixture and drizzle with a little more balsamic vinegar and you’ve got dinner.

Balsamic Chicken with Strawberries, Basil and Feta Cheese

Those beautiful juicy berries are from Barrie Hill Farms. When I heard the strawberries were ready I got out there as quickly as possible because they go fast!

Balsamic Chicken with Strawberries, Basil and Feta Cheese

Balsamic Chicken with Strawberries, Basil and Feta Cheese

Roast your chicken breasts – feel free to use thighs if you prefer – with a little balsamic vinegar, salt and pepper. While it’s cooking, wash and cut your strawberries and combine them with basil and feta cheese. Top your chicken with the strawberry mixture and drizzle with a little more balsamic vinegar and you’ve got dinner.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: balsamic chicken, chicken with strawberries
Servings: 4 persons
Calories: 260kcal
Author: Robyn Gleason

Ingredients

  • 4 chicken breasts or thighs
  • 1 cup balsamic vinegar
  • kosher salt
  • freshly ground black pepper
  • 1 pint strawberries, washed, hulled and chopped
  • 4-6 ounces feta cheese, chopped or crumbled
  • 1/2 cup fresh basil

Instructions

  • Preheat oven to 400 F. Place chicken in baking pan, salt and pepper both sides and drizzle with half of the balsamic vinegar. Roast for 25-35 minutes depending on the thickness. Check to ensure the internal temp reaches 165 F. Let rest for 5 minutes.
  • While chicken is roasting, prepare strawberries, cheese and basil – combine in small bowl.
  • Top chicken with strawberry mixture and drizzle with remaining balsamic vinegar. Serve

Nutrition

Calories: 260kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 273mg | Potassium: 836mg | Vitamin A: 70IU | Vitamin C: 2.7mg | Calcium: 16mg | Iron: 0.8mg
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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

Strawberries with Honey Lemon Syrup

Strawberry Jalapeno Salsa

Strawberry Topping (Sugar Free)

 

A calendar showing when crops are available at Barrie Hills Farm.

 

Strawberries with Honey Lemon Syrup

A  simple, healthy, vegetarian dessert. I thought about the flavors I love with berries and this yummy syrup was born. Topping it with whipped coconut milk is the best!

Strawberries with Honey Lemon Syrup in a bowl

This is super simple. Combine your honey (raw if you have it) and lemon juice and mix them with your berries for 20 minutes or so. Add a few beautiful basil leaves and you’re done.

Strawberries with Honey Lemon Syrup in a bowl_2

Strawberries with Honey Lemon Syrup

A  simple, healthy, vegetarian dessert. I thought about the flavors I love with berries and this yummy syrup was born. Topping it with whipped coconut milk is the best!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: Canadian
Keyword: strawberries
Servings: 4 persons
Calories: 139kcal
Author: Robyn Gleason

Ingredients

  • 4 cups strawberries, washed and quartered
  • 2 tbsp fresh lemon juice
  • 1/4 cup honey (raw if available)
  • 1/4 cup coconut milk

Instructions

  • Combine lemon juice and honey well, stir in berries gently and let sit for 15 minutes.
  • Meanwhile, whip coconut milk until frothy.
  • Spoon mixture into each bowl and top with fresh basil and whipped coconut milk.

Nutrition

Calories: 139kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 262mg | Fiber: 2g | Sugar: 24g | Vitamin A: 15IU | Vitamin C: 87.5mg | Calcium: 26mg | Iron: 1.2mg
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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

Cantaloupe Strawberry Soup Recipe

Fresh Strawberry Lemonade with Rhubarb

Strawberry Jalapeno Salsa

A calendar showing when crops are available at Barrie Hills Farm.

Fresh Picked Raspberry Salad with Smoked Salmon and Bocconcini

This  blend of raspberries and smoked salmon is divine!  Throw the bosc pear in there and you’re in heaven. This salad is quick and easy to put together. The unique colours will have your guests quizzing you about the recipe.

Fresh picked raspberry salad with smoked salmon and bocconcini in a large bowl

Raspberries are my very favorite fruit.. The raspberries at Barrie Hill Farms were pure perfection. I was  happy to hear that we can expect to be picking them well into the 3rd week of August. They had some wonderful pea tendrils at the farm as well and they make such a nice addition on top of a salad.

Fresh picked raspberry from Barrie Hill Farms

This salad is also so full of flavors that you only need a very simple dressing. So I combined just extra virgin olive oil with balsamic and it worked very well.

Fresh picked raspberry salad with smoked salmon and bocconcini in a large bowl

Fresh Picked Raspberry Salad with Smoked Salmon and Bocconcini

This  blend of raspberries and smoked salmon is divine!  Throw the bosc pear in there and you’re in heaven. This salad is quick and easy to put together. The unique colours will have your guests quizzing you about the recipe.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Keyword: rasberry salad, smoked salmon
Servings: 8 people
Calories: 136kcal

Ingredients

  • 1 head lettuce or your choice of greens; washed and torn. Arugula or dandelion greens would do very well with this dish. I used both red lettuce and romaine.
  • 1/2 pound smoked salmon
  • 2 cups raspberries
  • 1 pear, sliced thinly. I used bosc.
  • 8+10 bocconcini balls
  • 1/4 cup sliced almonds

Dressing

  • 1/4 cup grapeseed oil
  • 1 tbsp balsamic vinegar

Instructions

  • Mix all ingredients together for salad.
  • Mix dressing ingredients and drizzle over salad.

Nutrition

Calories: 136kcal | Carbohydrates: 7g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 9.6mg | Calcium: 120mg | Iron: 0.7mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Raspberry Recipes from Barrie Hill Farms

Raspberry Chipotle Sauce on Roasted Chicken

Raspberry And Peach Wine Spritzer Recipe

A calendar showing when crops are available at Barrie Hills Farm.

Pappardelle with Salmon and Sugar Snap Peas

This is my new favorite pasta dish. What I love most is that the flavors are subtle yet the freshness makes it special.

Pappardelle with salmon and sugar snap peas in a large bowl

I have to say that I am both surprised and delighted by my excitement with each trip to the farms. Looking at the produce in the fields, watching it being picked and boxed and then going directly into my grocery bag is simply the best! We snacked on fresh peas on the ride back to the main market area and the crunch and taste really inspired this dish.

Fresh peas in the Barrie Hill Farms field

I used pappardelle pasta with this and if you substitute another one, please use a broad noodle because the dish really demands it. There are not a lot of ingredients so I wouldn’t vary far from the recipe. What I love most is that the flavours are subtle yet the freshness makes it special.

This comes together in no time at all and please remember that you can use chicken or vegetable stock in place of white wine with no compromise in taste. Ohhh, one other little note. I like to roast my salmon but if you like you can cut it into bite sized pieces and add it during the cooking process to make the dish even simpler.

Pappardelle with Salmon and Snap Peas

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Keyword: salmon, sugar snap peas
Servings: 4 persons
Calories: 575kcal
Author: Robyn Gleason

Ingredients

  • 1 tbsp butter
  • 1 pound dried pappardelle, cooked, drained and rinsed
  • 2 cups sugar snap peas, washed and trimmed
  • 1 tsp garlic, minced
  • 3 green onions, chopped
  • 1/4 cup white wine (or substitute chicken or vegetable stock)
  • 1 tsp Asian chili sauce
  • 8 ounces salmon fillet, skin removed, brush with Asian chili sauce, salt and pepper it and cut into bite sized pieces
  • 2 tbsp fresh mint, more for garnish
  • 1/4 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 tbsp fresh dill, more for garnish
  • 1/2 lemon

Instructions

  • Melt the butter in a large skillet over medium heat, add snap peas, green onion and garlic. Stir often, until tender – about 4 minutes.
  • Stir in the wine (or broth) and scrape up any brown bits from the bottom of the pan. Let it cook on medium heat for 2 minutes.
  • Add the salmon, mint, dill, salt and pepper. Cook for 4 minutes, stirring gently to ensure the salmon doesn’t fall apart. (You can roast the salmon separately and add at the end if you prefer. Roast at 400 F for 12-15 minutes, let rest for 5 and cut into bite sized pieces).
  • Add the pappardelle and toss gently with tongs.
  • Garnish with fresh dill and mint. Squeeze juice from lemon over dish and serve.

Nutrition

Calories: 575kcal | Carbohydrates: 88g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 223mg | Potassium: 607mg | Fiber: 4g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 9.7mg | Calcium: 45mg | Iron: 2.3mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Pea Recipes from Barrie Hill Farms

Easy Sauteed Sugar Snap Peas

 

A calendar showing when crops are available at Barrie Hills Farm.

Vegan Pumpkin Bread (GF)

The craving for everything pumpkin is still going strong and this moist and flavourful bread is popular with both kids and adults alike.

Sliced pieces of vegan pumpkin bread

You know I’m all about ensuring that healthy dishes taste as good (and better) than unhealthy alternatives and this pumpkin bread ranks up there as a big winner.

Three slices of vegan pumpkin bread

When you check out all the ingredients in this pumpkin bread, you’ll be smacking your lips in anticipation of every scrumptious bite!  Gotta have it!

Vegan Pumpkin Bread (Gluten-Free)

Cook Time: 1 hour
Total Time: 1 hour
Course: Dessert
Keyword: pumpkin bread, vegan bread
Calories: 109kcal

Ingredients

  • 1 cup buckwheat flour
  • 1 cup pumpkin puree
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 cup coconut oil, melted
  • 6 tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/4 cup water
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar

Instructions

  • Preheat your oven to 350 F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
  • In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
  • Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  • Allow to cool completely before slicing and serving.

Notes

Adapted from Dextoxinista.com . Recipe prepared and photographed by Liz Renshaw, Simply Fresh Dinners. *Use Bob's Red Mill Buckwheat Flour for best results.

Nutrition

Serving: 48g | Calories: 109kcal | Carbohydrates: 16g | Protein: 1.5g | Fat: 4.9g | Saturated Fat: 4g | Sodium: 107mg | Potassium: 125mg | Fiber: 1.9g | Sugar: 6.9g | Vitamin A: 3200IU | Calcium: 20mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Pumpkin Recipes from Barrie Hill Farms

Vegan Pumpkin Pasta with Fresh Herbs

A calendar showing when crops are available at Barrie Hills Farm.

Easy Sauteed Sugar Snap Peas

Is there anything better than fresh sugar snap peas from the field mixed with fresh herbs? This yummy dish is so quick and easy to make and and you just know the kids are going to gobble these up!

Easy sauteed sugar snap peas in a frying pan

A little butter, garlic, red onions and your favorite herbs and you’re ready to go. These make an excellent side dish or a simple mid-afternoon snack.

I watched these peas getting loaded into the truck in the field and grabbed a a few big handfuls before they could haul them away.

Fresh peas in the field

Aren’t they pretty just after the rain?  I think Mother Nature gives us the best photographs of all. No styling or arranging is necessary because she creates a canvas of natural beauty that requires a simple click of the camera.

If you’re working on weight loss or simply trying to keep at your current weight, sweet, crunchy sugar snap peas are your friend. They have 35 calories per 3 ounces serving (about 1 cup). They contain 2 grams of protein, no fat, 3 grams of natural sugar and 2 grams of fiber. The fiber will keep you full between meals. You can add these to your salad, pasta or a simple stir-fry.

Easy sauteed sugar snap peas in a frying pan

Easy Sauteed Sugar Snap Peas

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Keyword: peas, sugar snap peas
Servings: 4 persons
Calories: 238kcal

Ingredients

  • 1/2 lb sugar snap peas – stem ends trimmed
  • 1 tbsp sea salt for the blanching water
  • 1 cup water
  • 1 tbsp gluten-free butter
  • 6 garlic cloves – skinned and finely sliced
  • 16 basil leaves – torn in 1” pieces
  • 12 mint leaves – torn in 1” pieces
  • 1/2 small red onion, sliced thinly
  • 1 tsp sea salt to taste
  • freshly ground black pepper to taste

Instructions

  • Put water in saucepan with salt and bring to a boil. Add peas and boil for one minute. Drain and immerse in ice water to stop cooking process.
  • Melt butter in same saucepan. Add garlic and onions and saute on medium heat for 3 minutes. Add peas, herbs and salt and pepper. Saute for 4 minutes. Top with a few remaining fresh herbs if desired.
  • Remove and serve.

Nutrition

Serving: 299g | Calories: 238kcal | Carbohydrates: 26.4g | Protein: 8g | Fat: 12.1g | Saturated Fat: 7.4g | Cholesterol: 31mg | Sodium: 1967mg | Potassium: 580mg | Fiber: 7g | Sugar: 10.7g | Vitamin A: 2800IU | Calcium: 140mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Peas Recipes from Barrie Hill Farms

Pappardelle with Salmon and Sugar Snap Peas

A calendar showing when crops are available at Barrie Hills Farm.

Blueberry Maple Bread Pudding

It’s time for Blueberry Maple Bread Pudding!  You can do a delicious bread pudding without guilt and it’s quick and simple too!

Blueberry maple bread pudding in a large bowl

When was the last time you had bread pudding? I know, right!  In our family, we always talk about the delicious bread pudding my grandfather used to make. On the other hand, I’m always bookmarking the good looking ones I come across online but I never ever get around to making them.

Bread pudding doesn’t have to be unhealthy and if you substitute maple syrup for sugar, your result is an even more delicious flavour. I picked these fresh blueberries from Barrie Hill Farms.

Blueberry hanging from the tree

This dish couldn’t be any easier. Simply combine your ingredients, whisk well and pour over your bread pieces. If you can let it sit in the fridge overnight – perfect.  If you don’t have the time, however, a couple hours will do. A little time in the oven, add some more fresh blueberries and almonds and you’ve got yourself breakfast, brunch or a delicious snack. I’ve included the option of adding a little lemon or orange zest if you like as well.

Blueberry Maple Bread Pudding

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Keyword: blueberries, bread pudding
Calories: 263kcal

Ingredients

  • 3/4 loaf of your favourite bread (challah, brioche works well)
  • 4 eggs
  • 2 1/4 cups whole milk
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch of nutmeg
  • 1 1/2 cups blueberries, washed
  • zest from 1/2 lemon or orange (optional)
  • If you’d like a little something extra, add some peaches as well.

Instructions

  • Cut pieces of bread into 1 inch cubes and place into a 9 inch baking dish.
  • Whisk together the remaining ingredients except for 1/4 cup of blueberries. Pour the mixture carefully over the bread letting it soak in well. Add the remaining fresh berries on top.
  • Cover pan in plastic wrap and set in fridge for 2 hours to 24 hours.
  • Preheat oven to 350 F and replace the plastic with foil. Bake covered for 20 minutes. Remove foil and bake an additional 30 minutes until puffy and golden.
  • Remove and let rest for 5 minutes. Top with slivered almonds, a drizzle of maple syrup and serve.

Nutrition

Calories: 263kcal | Carbohydrates: 1g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 654mg | Sodium: 831mg | Potassium: 242mg | Sugar: 1g | Vitamin A: 950IU | Calcium: 99mg | Iron: 3.1mg
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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

Blueberry Pizza

Quinoa Lentil Salad with Blueberries and Toasted Pecans

A calendar showing when crops are available at Barrie Hills Farm.

Barrie Hill Lemon Blueberry Cashew Cake

Barrie Hill Lemon Blueberry Cashew Cake is that irresistible combo of lemon and blueberry.  It’s creamy, delicious and healthy!

Barrie Hill Lemon Blueberry Cashew Cake top view

Ok, on to the dessert – these pictures were taken on the fly because my friend, Paula and I were both so busy chatting that I forgot about taking more pics but these will give you a good look at her super delicious treat. This was the first taste test of her experiment and we were both delighted with the results.

Paula used Barrie Hill Farms frozen blueberries for this recipe and we both agreed that they are amazing. When you open up that package, the wonderful aroma of fresh berries greets you and you feel as though you’ve picked them that morning.  Fabulous!

Barrie Hill Lemon Blueberry Cashew Cake on a dish

Barrie Hill Lemon Blueberry Cashew Cake

Author: Paula Card

Ingredients

Crust

  • 1 cup pitted dates
  • 1 cup raw almonds

Filling

  • 1.5 cups raw cashews
  • 2 large lemons
  • 1/4 cup honey or maple syrup
  • 1/2 can coconut milk (add a little more if you want it thick)

Topping

  • 1 600 gram bag of Barrie Hill Farms Frozen blueberries or fresh if available.
  • 2.5 cups blueberries
  • 1/4 cup maple syrup

Instructions

Crust

  • Soak dates in warm water for 10 minutes, then drain
  • Process nuts into a meal using food processor. Set aside.
  • Process dates until small bits remain and it forms into a bal. Add nuts back into processor and blend until a loose dough forms. It should stick together when you squeeze a bit between you fingers.Too dry? Add more dates. Too wet? Add more almonds.
  • Line a small baking dish with parchment paper and pack down the crust using your fingers. Place in freezer and let set.

Filling

  • Soak in water 4-6 hours then drain. (note…to speed this process up, pour boiling hot water over cashews and soak for one hour).
  • Juice and zest lemons. Place all filling ingredients into food processor and blend till smooth. For coconut milk, be sure to use the ‘cream’ part first as this makes the filling richer tasting then add the liquid after.
  • Taste mixture to ensure it has a good lemony flavour. Add more lemon juice and zest if needed.
  • Once mixture is to your liking, pour it into the cake pan, layering it over the crust evenly.

Topping

  • Place all topping ingredients into a fry pan and sauté till blueberries soften Pour blueberry mixture over cashew cake and serve.
  • Garnish on the side with additional fruit if desired.
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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

Blueberry Pizza

Berry French Toast Casserole

A calendar showing when crops are available at Barrie Hills Farm.

Roasted Garlic Beef Stew

This Roasted Garlic Beef Stew is a must for garlic lovers and you’re going to love all the fresh vegetables !

Roasted garlic beef stew on a large plate

The flavors are phenomenal in this stew! The creation of these hearty flavors is the method of roasting the garlic in oil in your saucepan and then using this oil to saute your beef and onion. Delish!

I used baby white potatoes (unpeeled) because I’m lazy when it comes to peeling and cutting up potatoes  and I used top sirloin steak instead of stewing beef. That’s just a personal choice and it’s mainly due to my excitement about the recipe and wanting to make a ‘super stew’.

Fresh chopped meat on a chopping board

I love the wholesome goodness of this dish.  Every single spoonful is so satisfying to the taste buds.  Cheers!

Close up view of roasted garlic beef stew on a large plate

Roasted Garlic Beef Stew

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Canadian
Keyword: beef stew, roasted garlic
Servings: 8 persons
Calories: 275kcal

Ingredients

  • 12 garlic cloves
  • 2 tbsp vegetable oil
  • 2 carrots
  • 2 parsnips
  • 2 Yukon Gold potatoes
  • 1-1/2 lb stewing beef cubes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, chopped
  • 1-1/2 tsp dried thyme
  • 1-1/2 tsp dried sage
  • 4 cups sodium-reduced beef stock
  • 1 cup red wine or beef stock
  • 1/4 cup tomato paste
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley

Instructions

  • In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
  • Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
  • Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
  • Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
  • Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
  • Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.

Nutrition

Calories: 275kcal | Carbohydrates: 24g | Protein: 22g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 35mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2550IU | Vitamin C: 13.7mg | Calcium: 40mg | Iron: 1.8mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Steak Recipes from Barrie Hill Farms

Balsamic Blueberry Steak Crostinis

A calendar showing when crops are available at Barrie Hills Farm.

Quick and Easy Baked Salmon with Roasted Asparagus

Today, I’m sharing a quick and easy baked salmon with roasted asparagus recipe. I have a feeling that you’re going to love it. This is so quick and easy (and healthy, of course) that it’s got to go straight into your recipe file!

Quick and easy baked salmon with roasted asparagus in a large bowl

Quick and Easy Baked Salmon with Roasted Asparagus

Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Canadian
Keyword: baked salmon, roasted asparagus
Servings: 4 people
Calories: 67kcal

Ingredients

  • 1 pound of mini potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried parsley
  • ¼ tsp freshly cracked black pepper
  • 16 asparagus spears, woody ends cut off, halved
  • 3 large handfuls cherry tomatoes
  • 4 salmon fillets, about 5-6 oz. each
  • 1 lemon, cut into small wedges
  • ½ tbsp balsamic vinegar
  • small handful of fresh basil leaves

Instructions

  • Preheat oven to 425 F
  • Place potatoes in baking dish and drizzle with 1 tablespoon of oil. Sprinkle parsley and season with pepper. Place in oven for 15 minutes or until golden. (larger potatoes will require a longer cooking time)
  • Remove from oven and add remaining ingredients except for basil. Nestle the salmon in amongst the vegetable and drizzle tomatoes and asparagus lightly with balsamic vinegar.
  • Return to oven for an additional 12 minutes or until salmon is opaque and flaky.
  • Remove from oven, squeeze two of the roasted lemon wedges over the salmon if desired. Top with fresh basil leaves and serve.

Nutrition

Calories: 67kcal | Carbohydrates: 1g | Fat: 7g | Sodium: 2mg
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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Roasted Asparagus Pesto with Pasta

Spicy Sauteed Shrimp with Maple Roasted Asparagus and Tomatoes

Shaved Asparagus Salad

A calendar showing when crops are available at Barrie Hills Farm.