Fresh and Green

Recipes for renewal from Chef Heidi Fink

  • Mar. 25, 2020 7:30 a.m.

– Words and recipes by Chef Heidi Fink Photography by Don Denton

I am starting to get tired of winter fare. My appetite for rich stews and rib-sticking carbs has turned to a craving for fresh, green, crunchy, bitter and sour — flavours that remind me of spring and renewal. We might still be in the throes of winter, but my palate is reminding me that West Coast spring is just around the corner.

The notion of seasonal produce at this dreary time of year has always been fascinating to me. What is still considered “in season” in these hushed and cold months at the beginnings of spring? Many winter-storage vegetables and fruits are getting past their prime (although still delicious); many spring greens have yet to emerge or are in their earliest stages. How can I concoct something that satisfies my need for freshness without departing too much from the rhythms of our local growing season?

We can honour this time of year with a combination of local foods, greenhouse fare and a few imported seasonal items. For the last, citrus has always been my February go-to. The markets are overflowing with beautiful grapefruits, sweet limes, tangelos, Meyer lemons, blood oranges. Their sour, sweet or bitter juices taste of freshness and renewal, and perfectly complement winter vegetables than run to peppery, bitter or sharply green.

For the rest, I rely on a combination of greenhouse herbs, in-season greens (kale, arugula, chicory and the like), along with crunchy winter-storage vegetables and fruits (green apples, cauliflower, fennel, celery and pomegranate, to name a few).

Foods like this ignite a sluggish digestion, liven up a bored palate and possibly help to shed some winter pounds. More than that, they taste absolutely delicious. They satisfy my need for fresh and green.The flavour hit of fresh herbs, peppery greens, crunchy vegetables and sour citrus in late winter gives me the same feeling as when I emerge from a slow hibernation into the weak sunlight, to feel the fresh air and taste it.

I like to create simple dishes from these basic ingredients. Salads, soups, side dishes, plates of raw veggies or perhaps a smoothie. The recipes I’m sharing here are among my favourites in terms of flavour, texture and visual appeal. From a tart yet creamy green smoothie to the sweet crunch and bitter juice of a shaved fennel and grapefruit salad to the garlicky herbaceous hit of a re-imagined Green Goddess dressing, these “Recipes for Renewal” have got you covered. Spring, we are ready for you!

GREEN SMOOTHIE

Serves 2

Refreshing, slightly creamy and not too sweet, this smoothie is perfect for breakfast or an afternoon snack. The unsweetened oat milk provides a lovely mouthfeel and light sweetness; feel free to substitute another milk of your choice.

1 medium ripe banana, peeled

¼ ripe avocado, peeled and chopped

2 cups (500 ml) packed spinach leaves

1 small or ¾ large green apple, peeled, cored and chopped

1 to 1½ cup (240 to 370 ml) unsweetened oat milk

Optional – ½ scoop unflavoured protein powder

Place all ingredients in a blender and purée until smooth. Pour into two glasses and serve immediately.

Iam starting to get tired of winter fare. My appetite for rich stews and rib-sticking carbs has turned to a craving for fresh, green, crunchy, bitter and sour — flavours that remind me of spring and renewal. We might still be in the throes of winter, but my palate is reminding me that West Coast spring is just around the corner.

The notion of seasonal produce at this dreary time of year has always been fascinating to me. What is still considered “in season” in these hushed and cold months at the beginnings of spring? Many winter-storage vegetables and fruits are getting past their prime (although still delicious); many spring greens have yet to emerge or are in their earliest stages. How can I concoct something that satisfies my need for freshness without departing too much from the rhythms of our local growing season?

We can honour this time of year with a combination of local foods, greenhouse fare and a few imported seasonal items. For the last, citrus has always been my February go-to. The markets are overflowing with beautiful grapefruits, sweet limes, tangelos, Meyer lemons, blood oranges. Their sour, sweet or bitter juices taste of freshness and renewal, and perfectly complement winter vegetables than run to peppery, bitter or sharply green.

For the rest, I rely on a combination of greenhouse herbs, in-season greens (kale, arugula, chicory and the like), along with crunchy winter-storage vegetables and fruits (green apples, cauliflower, fennel, celery and pomegranate, to name a few).

Foods like this ignite a sluggish digestion, liven up a bored palate and possibly help to shed some winter pounds. More than that, they taste absolutely delicious. They satisfy my need for fresh and green.The flavour hit of fresh herbs, peppery greens, crunchy vegetables and sour citrus in late winter gives me the same feeling as when I emerge from a slow hibernation into the weak sunlight, to feel the fresh air and taste it.

I like to create simple dishes from these basic ingredients. Salads, soups, side dishes, plates of raw veggies or perhaps a smoothie. The recipes I’m sharing here are among my favourites in terms of flavour, texture and visual appeal. From a tart yet creamy green smoothie to the sweet crunch and bitter juice of a shaved fennel and grapefruit salad to the garlicky herbaceous hit of a re-imagined Green Goddess dressing, these “Recipes for Renewal” have got you covered. Spring, we are ready for you!

GREEN GODDESS DIP OR DRESSING

Makes 1 ½ cups (375 ml)

An updated spin on the classic herb and mayo salad dressing, this one pumps up the ratio of herbs and uses avocado for creaminess. Tangy, green and flavourful — you will love this. It can be used either as a salad dressing or as a dip for crudités.

1 cup (250 ml) packed flat leaf parsley

¼ cup (60 ml) sliced chives

1 ½ Tbsp. (22 ml) white miso (e.g. Hikari brand)

½ avocado, chopped

½ cup (125 ml) buttermilk

2 Tbsp. (30 ml) chopped cilantro

1 small clove garlic, peeled

¼ cup (60 ml) extra virgin olive oil

3 to 4 Tbsp. (45 to 60 ml) lemon juice

Place all ingredients in a blender and purée. Taste to adjust seasonings. Transfer to a bowl for serving, or a glass jar for storing in the fridge. This dressing keeps in the refrigerator for up to four days.

WINTER CRUDITÉS

Serves 6 to 8

This extra-crunchy, complex and refreshing take on a classic veg-and-dip platter is just what the doctor ordered at this time of year. Allow the underdog vegetables to shine here. Pay special attention to how the vegetables are prepared and arranged. The platter will wow your guests.

Choose three to four of the following vegetable options:

6 small carrots

Hearts of 2 bunches celery (“hearts” means the small,

yellowish centre stems)

1 bunch red radishes OR ½ large daikon radish

1 bulb fennel

1 whole endive

1 bunch broccolini or sprouting broccoli

½ head cauliflower, separated into florets

½ purple cabbage

Green Goddess Dip (recipe above)

Carrots: peel and cut into very long thin sticks.

Red Radishes: stem, rinse and serve whole or cut in half, depending on size.

Daikon Radish: peel and cut into either rounds or long sticks.

Fennel: slice into the thinnest wedges you can.

Endive: slice off bottom end and separate the leaves; cut large leaves in half lengthwise if desired.

Broccolini: cut the bottom 2 cm of stem off; blanch broccolini for 30 seconds in boiling water and cool before adding to the platter.

Cauliflower: separate into florets; cut some florets in half. Blanch like the broccolini, if desired.

Purple cabbage: cut into thin wedges.

Choose your vegetables based on flavour, shape and colour. You can pick a mono-chromatic colour palette (e.g. pale yellow-white with daikon, endive, cauliflower and celery hearts) or go for vibrancy with purple cabbage, broccolini, carrot and red radishes. Or focus on the shape: all long thin crudités; or contrasting shapes for a different visual appeal. The choice is completely yours.

Arrange your selection of vegetables on a beautiful platter and place a bowl of the Green Goddess Dip in the centre or on the side. Another option is to arrange the vegetables in different sizes of Mason jars around the dip.

CELERY, GREEN APPLE AND POMEGRANATE SALAD

Serves 4 as a side

One of my favourite winter salads, this comes together easily with its simple honey-mustard vinaigrette. Make sure to slice the cucumber and apple as thinly as possible. Use a mandoline for the celery if you have one.

Dressing

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) apple cider vinegar

2 Tbsp. (30 ml) honey

½ tsp. (2.5 ml) Dijon mustard

½ tsp. (2.5 ml) salt

¼ tsp. (1 ml) ground black pepper

1 Tbsp. (15 ml) minced chives

Salad

4 to 5 large stalks celery, sliced very thin

1 large green apple, quartered and sliced very thin

Seeds from ½ pomegranate

Several handfuls of arugula leaves

¼ head radicchio, sliced

Dressing: whisk all ingredients together in a small bowl until well mixed. Transfer to a small Mason jar or glass dressing cruet. Dressing can be saved in the refrigerator up to one week. Shake or mix well before using.

Salad: place arugula and radicchio on a large platter, evenly mixed. Arrange celery and apple over the greens. Scatter pomegranate seeds over the top. Drizzle with dressing. Serve.

FENNEL & GRAPEFRUIT SALAD

Serves 4 as a side

Slightly sweet, slightly bitter, super refreshing, this is a sophisticated salad, wonderful for use as a starter or palate cleanser for a meal of rich roasted meats. Make sure to slice the fennel very thin; use a mandoline if you have one.

Salad:

1 large fennel bulb, quartered, cored and shaved thin on a mandoline

3 large ruby grapefruit, peel sliced off and sections cut from the membranes

Dressing:

2 Tbsp. (30 ml) lemon juice

2 Tbsp. (30 ml) grapefruit juice

2 tsp. (10 ml) honey

½ tsp. (2.5 ml) salt

½ tsp. (2.5 ml) ground black pepper

½ tsp. (2.5 ml) Dijon mustard

¼ cup (60 ml) extra virgin olive oil

Dressing: whisk all ingredients together in a small bowl until well mixed. Transfer to a small Mason jar or glass dressing cruet. Dressing can be saved in the refrigerator for up to one week. Shake or mix well before using.

Salad: place shaved fennel and sectioned grapefruit in a large salad bowl. Add about ¾ cup (180 ml) of the dressing. Toss well to mix. Taste to see if it needs more dressing. Arrange on a platter and serve immediately.

For more recipes from Chef Heidi Fink visit her site www.chefheidifink.com

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

FoodRecipes

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Masks are now compulsory at all Prince Rupert public facilities and the City reminds people to discard used masks in waste bins, a media release on Oct. 29 said. (Photo by K-J Millar/The Northern View)
Mandatory mask-wearing effective immediately at city public facilities

City of Prince Rupert makes masks compulsory to protect community health and safety

North Coast home-grown ice talent Carly Edwards from Haida Gwaii and Prince Rupert takes centre ice on TV competition show Battle of the Blades Thursday nights at 8 p.m., with her partner NHL partner Kris Versteeg. (Photo supplied)
Local figure skater spotlights on TV show’s centre ice

Prince Rupert’s Carly Edwards is featured on TV competition show Battle of the Blades

A deer was spotted in October 2020 in Prince Rupert, B.C., with a bright pink yoga ball stuck in its antlers. (Kayla Vickers/Chronicles Of Hammy The Deer Official Page)
PHOTOS: Hammy 2.0? Prince Rupert deer spotted with bright pink yoga ball stuck in antlers

The BC Conservation Officer Service is aware of the deer roaming around the city

B.C. Ferries is still providing ferry service between Tsawwassen and Victoria, 60 years later. (File - Black Press Media)
Ferry sailings cancelled for Oct. 29th and 30th

BC Ferries announces technical difficulties on Northern Expedition

Technical difficulties with the recording and broadcast of the Oct. 26 Prince Rupert City Council meeting mean residents were unable to watch on TV or online happenings in the meeting. (The Northern View file photo)
Technical difficulties leave public unable to access City Council meeting

Summary brief of Prince Rupert City Council meeting

A woman wears a face mask and plastic gloves while browsing books as a sticker on the floor indicates a one-way direction of travel between shelves of books at the Vancouver Public Library’s central branch, after it and four other branches reopened with limited services, in Vancouver, on Tuesday, July 14, 2020. (THE CANADIAN PRESS/Darryl Dyck)
B.C. reports 234 new COVID cases, 1 death of senior who had attended small birthday party

Roughly 5,700 people are isolating due to being exposed to a confirmed case

A study by SlotsOnlineCanada notes there is at least 88 hours of top-rated horror movies for Canadians to consume this Halloween. (Unsplash)
Spooks and Chill study reveals Canada’s favourite horror flicks

88 hours of top-rated horror movies can fill COVID-19 Halloween

Burnaby RCMP responded to a dine-and-dash suspect who fell through a ceiling in March 2020. (RCMP handout)
VIDEO: Suspected dine-and-dasher falls through ceiling of Burnaby restaurant

A woman believed to be dashing on her restaurant bill fell through the kitchen ceiling

A can of Canada Dry Ginger Ale is shown in Toronto on Thursday Oct. 29, 2020. The maker of Canada Dry Ginger Ale has agreed to pay over $200,000 to settle a class-action lawsuit launched by a B.C. man who alleged he was misled by marketing suggesting the soda had medicinal benefits. THE CANADIAN PRESS/Joseph O’Connal
B.C. man’s lawsuit over marketing of Canada Dry ginger ale settled for $200K

Soda’s maker, Canada Dry Mott’s Inc., denied the allegations and any liability

Join Black Press Media and Do Some Good

Pay it Forward program supports local businesses in their community giving

Vancouver Island-based Wilson’s Transportation has expanded to fill some of the routes left unserviced by Greyhound as of Nov. 1, 2018. (Black Press files)
B.C. bus companies say they need help to survive COVID-19

Like airlines, motor coaches have lost most of their revenue

RCMP. (Phil McLachlan - Black Press Media)
Kelowna Mountie hit with 2nd lawsuit in 2 months for alleged assault

Const. Julius Prommer is accused of breaking a woman’s knee during while responding to a noise complaint

Hirdeypal Batth, 24, has been charged with sexual assault and forcible confinement in relation to an incident in August 2020. (VPD handout)
Man, 24, charged with sex assault after allegedly posing as Uber driver in Vancouver

Investigators believe there could be more victims outside of the Vancouver area

B.C. Premier John Horgan and Washington Gov. Jay Inslee arrive for annual Cascadia conference in Vancouver, Oct. 10, 2018. They have agreed to coordinate the permanent switch to daylight saving time. (B.C. government)
B.C. still awaiting U.S. approval to eliminate daylight saving time

Clocks going back one hour Nov. 1 in Washington too

Most Read