food|harvest LOCAL FLAVOUR
e m i t t s e v r a H
Make the most of a bounty of fresh ingredients RECIPES AND PHOTOS BY EMILY BLACKMAN
With the late summer harvest in full swing, there are so many fresh vegetables and fruits to choose from at local farms and markets. As fall approaches, staples like apples, pears and pumpkins can be used in so many sweet or savoury dishes. It is time to celebrate what I think is the most beautiful time of year in Ontario. With warm temperatures, no bugs and autumn’s colours around the corner, it is a great time to enjoy all your community has to offer, then take time to share a great meal with friends and family.
ach n i p S t o H ip D e l a K and
Serves 6-8
INGREDIENTS 1 pkg. spinach (313 g) 1/2 bunch kale, finely chopped 3 cloves garlic, minced 30 mL (2 tbsp) olive oil 1 pkg. cream cheese 250 mL (1 cup) mayonnaise 250 mL (1 cup) sour cream or full-fat yogurt 375 mL (1-1/2 cups) shredded Swiss cheese 5 mL (1 tsp) hot sauce salt and pepper
Method Heat oven to 350 F. Heat oil in a large skillet over medium heat. Add minced garlic and kale. Cook until softened, about 3 min.
44 | GoodLife • September - October 2016
Add spinach and cook until wilted but still vibrant green. Season with salt and pepper. Remove pan from heat. Heat cream cheese in microwave for 30-60 seconds or until soft. With stand or handheld mixer, whip cream cheese until smooth. Add mayo, sour cream and one-third of Swiss cheese. Whip until smooth. Add spinach mixture and mix until thoroughly combined. Place mixture in a casserole dish, sprinkle with remaining Swiss cheese and some more fresh cracked black pepper. Place in the top third of oven and bake until the top is golden brown and dip is warmed through, about 30 min. Serve immediately with tortillas chips, pita or your favourite fresh veggies.