Salisbury Greenhouse Market Recipes 1


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Salisbury Greenhouse Market Recipes 1

Author: The Chef   ( Feb 13, 2013 )

Rosemary Marinade

chop 4 oz rosemary blend with 1 cp dijon mustard, 1 tbsp brandy, salt and oil to desired consistency (will keep several weeks in fridge) great on chicken or game for bbq or pan fry


Almond Pesto

toast 1/2 cup sliced blanched almonds, roast one head garlic, blend almonds and garlic cloves, add the leaves from 1/2 pound of basil, salt and oil to taste until it makes a paste  great as coasting for chicken, pasta or base for dip  (with cream cheese and yogurt)



seed and dice 3 or 4 large vineripened tomatos, fine dice one medium onion, fine  chop the leaves from 4 oz fresh basil, salt and white pepper to taste with xv olive oil  when ready to use add or top with good quality shredded parmesan



dough  1.5 cups whole wheat flour, 1.5 cups quinoa flour (organic from grainworks), 1 tsp sea salt, 1 cup warm water, 1/3 cup xv olive oil  knead with dough hook for 6 - 8 minutes, form large ball, cut inot 12 pieces, make each piece into small ball, cover and let rest for 30 to 60 minutes   Flatten balls and either roll out to 1/8 inch thickness or run thru pasta machine to the 4 thickness   Brush with olive oil and sprinkle with your favourite herbs or spices. Bake at 450 degrees for 10 minutes on pizza stone or baking sheet with parchment.  Let cool and breas into serving size pieces.


Potato Chips

slice russet potatoes into rounds 1/8 inch thick either by hand or with a mondolin, season with lemon juice and saute in a oil (i use grape seed oil) and a little butter in single layer turning until golden and starting to crisp (season while frying with black pepper and salt)  Remove to parchment lined baking sheet and bake at 400 degrees for 10 minutes until crisp enough to hold dip or broshetta



beat 6 eggs with 1/2 cup milk; combine with 1/4 cp sauteed onion, 3 cps shredded fresh spinach wilted, 1 cup diced crimini mushrooms, salt and chilli flakes to taste.  Butter a ceramic dish and add egg mixture.  Bake at 350 degrees for 35 to 40 minutes until the egg mixture is set.  Serve hot for breakfast or lunch or cool, cut and use as snack


Raspberry Mousse

scald 2 cups heavy cream, blend with 4 egg yolks (reserve whites), 1/2 cup sugar, and 1 scant tbsp gelatin, cook stirring over medium heat until the mixture starts to thicken (do not boil), add 2 cups raspberry puree (from roys raspberries spruce grove) let cool until starting to set  Whip egg whites with 1/2 cp icing sugar, fold into raspberry mixture, whip 1 cup heavy cream, fold into mixture, pipe into tart shells or chocolate cups