Our Favourite Recipes

Here are some of our favourite recipes containing our greens.  Some of them I have been enjoying for years and others I tried for the first time and loved.  I had a lot of fun preparing all of them and decided to take pictures to share with you.

                                                 I hope you enjoy them as  much as we have. Thank you! -Pauline Slegers  

Basil Pesto
  • 2 cups fresh Slegers Basil leaves

  • 1/2 cup freshly grated Parmesan-Reggiano or Romano Cheese

  • 1/2 cup extra virgin olive oil

  • 1/3 cup pine nuts or walnuts

  • 3 medium sized garlic cloves, minced

  • Salt and freshly ground black pepper to taste

DIRECTIONS:

 

1. Combine the Slegers Basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and cheese and pulse a few times more.

 

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Monique's Mango Salsa
  • 2 ripe mangos, peeled, pitted, and diced (about 1 cup) 

  • 1/2 medium red onion, finely chopped

  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)

  • 1 small cucumber, peeled and diced (about 1 cup)

  • 3 Tbsp fresh Slegers Cilantro leaves, chopped

  • 3 Tbsp fresh lime juice

  • Salt and pepper to taste

DIRECTIONS:

 

Combine all of the ingredients into a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. 

Watercress & Daikon Radish Salad.
  • 1 1/2 tablespoons white-wine vinegar

  • 1/4 cup olive oil

  • 3 bunches of Slegers Watercress, rinsed well and spun dry (about 12 cups)

  • 2 red bell peppers, cut into julienne strips

  • 1 clam of Slegers Red Daikon Radish, cut above the soil with scissors

DIRECTIONS:

In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the Slegers Watercress, the bell peppers and the daikon and toss the salad well.

Goat Cheese Arugula Pizza
  • 1 unbaked pizza crust

  • 6 tablespoons of prepared  Basil Pesto sauce from previous  recipe.

  • 3 roma tomatoes, thinly sliced

  • 1( 8 ounce ) package seasoned goat cheese

  • 2 cloves garlic, peeled and thinly sliced

  • 1 cup fresh Slegers Arugula

  • 1 teaspoon olive oil

DIRECTIONS:

 

1. Preheat oven according to pizza package instructions.

2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.

3. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set.

4. After a couple of minutes, cover the pizza with a few handfuls of Slegers Arugula. Cut, serve, and enjoy!

"Our kids loved this Pizza!"

 

Roasted Red Pepper & Garlic Soup
  • 6 red bell peppers, cut in halves and seeded

  • 1 onion, sliced

  • 2 tomatoes

  • 8 cloves garlic

  • 1/4c. olive oil

  • 6 c. chicken stock

  • 1/4 c. fresh Slegers Basil

  • salt and pepper to taste

DIRECTIONS:

 

In a large skillet, mix the peppers, tomatoes, garlic, onions, and olive oil together. Roast in a 500 degree oven until slightly brown. Transfer into a pot and add chicken stock. Bring to a boil and let simmer for 15 minutes. Add Slegers Basil and Puree the solids in a blender until smooth. Transfer to a pot and adjust consistency and seasoning. (I use a hand blender and blend in the pot that I simmered with for convenience).  Absolutely delicious!

Pauline's Salad

  • 3 Heads of Slegers Romaine

  • 3 Heads of Slegers Tatsoi

  • Crumbled feta

  • 1 Pomegrante, seeded

  • 1/2 cup Pine nuts, toasted

Dressing:

  • 1/2 cup olive oil

  • 1 tbsp red wine vinegar

  • 2 tbsp maple syrup

  • 1 tsp Dijon

  • 1/2 tsp Oregano

  • salt & pepper

DIRECTIONS:

Cut, rinse and dry the Slegers Romaine and Slegers Tatsoi. Toss salad in a large bowl with feta, pomegrante seeds, and toasted pine nuts. Mix dressing ingedients & lightly coat on salad mix.

Sorrel Leek Soup

  • 6 cups chicken or vegetable broth

  • 1 potato

  • 2 bunches of Slegers Sorrel

  • 1/2 cup heavy cream (optional)

  • Freshly ground black pepper to taste

DIRECTIONS:
 

Trim off the root of the ends of the leeks. Roughly chop the white and light green parts of the leeks and rinse them clean in a colander. Melt the butter in a soup pot over medium high heat. Add the leeks and salt and cook, stirring frequently, until leeks wilt, about 3 mintures. Meanwhile, peel and chop potato and add it to the pot. Add the broth and bring to a boil. Reduce the heat to a simmer and cook until the leeks and potato are tender, 5 min. Meanwhile, rinse the Slegers Sorrel  and chop it. Add to the pot and simmer for 1 min. Whirl the soup in a blender until completely smooth-you may need to do this in batches. Return to the pot, add the cream if using, and heat gently over low heat. (I used a hand blender directly in the pot as it is a quick and easy way to blend). Serve hot with freshly ground pepper. Delicious way to warm you up on a cold winter's day.

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