Summer means delicious food created with local ingredients. We hope these recipes provide you with inspiration for your summer feasts.

Cauliflower Parmesan Risotto

The Cauliflower Parmesan Risotto is part of the pork shoulder dish that is featured on our upcoming summer dinner menu. This vegetarian recipe is easy to prepare and can be made vegan if desired with a few ingredient substitutions.

Photo by @see_jay91

Ingredients	US	Metric
Cauliflower	2.2 lbs	1 kg
Garlic (diced)	1/2 oz	15 g
Shallots (diced)	1/2 oz	15 g
Vegetable stock	2 cups	500 ml
Sweet green peas	8 1/2 oz	250 g
Parmesan cheese	1 3/4 oz	50 g
Butter (unsalted)	1 oz	30 g
White wine	1/4 cup	60 ml
Lemon	1/2	1/2
Pea purée	1 recipe

 

Method

1. Using a box (cheese) grater or a food processor, grind cauliflower florets and stocks into rice sized pieces
2. Sauté garlic and shallots, deglaze with white wine and add cauliflower
3. Cook on low heat, adding vegetable stock a little at a time, for 5 min (until tender)
4. Add fresh sweet peas, sweet pea purée, Parmesan cheese and butter
5. Season with salt and lemon juice from a half of lemon

Pea purée

Ingredients	US	Metric
Fresh peas	5 1/4 oz	150 g

 

Download and print recipe: Cauliflower Parmesan Risotto

To make this recipe vegan, replace butter and Parmesan cheese with equivalent vegan ingredients.

 

Chocolate Tart (Vegan)

Yum! This Chocolate Tart is mouthwatering delicious. Dress is up with coulis and seasonal fresh-cut fruit or enjoy it on its own – the flavour speaks for itself.

Photo by @see_jay91

Crust

Ingredients	US	Metric
Almond flour	2 1/4 cups	563 ml
Cocoa powder	3 tbsp	45 ml
Coconut oil – melted	6 tbsp	90 ml
Salt	1 1/4 tsp	6.25 ml
Maple syrup	3 tbsp	45 ml
Baking powder	1 tsp	5 ml
Vanilla extract	2 tbsp	30 ml

 

Method

1. Mix all ingredients for the crust together
2. Press into a parchment lined 11″ loose bottom tart pan
3. Bake at 325°F for 10-12 minutes
4. Remove from oven and press down where risen, with the bottom of a drinking glass
5. Let cool and set in fridge

Chocolate Filling

Ingredients	US	Metric
Semi-sweet chocolate (70%)	1 3/4 cups	450 ml
Coconut Cream	1 3/4 cups	450 ml
Clear Corn Syrup	3 tbsp	45 ml

 

Method

1. Heat the cream and corn syrup in a small sauce pan just until it begins to simmer, take it off the heat and pour over the semi-sweet chocolate in a bowl
2. Let this sit for 3-4 minutes and then stir until cohesive and smooth, it should have a nice shine to it. Pour this mixture into the set tart shell and then let the tart set in fridge for 5-6 hours or overnight
3. To remove from pan, heat the bottom of the tart pan slightly with a culinary torch, or wait an hour at room temperature so the crust warms up a bit – if choosing this method, after the tart pan is off the tart, place the tart back into the fridge until ready to serve

Download and print recipe: Chocolate Tart