Breakfast Hash
Serves 2-4
Breakfast is one of our favourite meals. A great way of incorporating a ton of vegetables, flavours and textures in a nutritious breakfast is by making a breakfast hash. It is a dish that you can enjoy year round by changing up the vegetables with what is local and in season. Breakfast hash makes everyone happy as it can easily be made for vegans, vegetarians or meat lovers. In this recipe we have included Mingle Hill’s organic peppers, zucchini, green onion, garlic and sage as well as eggs from our backyard chickens.
Hash
- 10 Mini Red Potatoes [I always have my potatoes pre cooked to save some time in the morning. Place them whole in a pot of cold water with salt and simmer until done]
- 1 Clove Garlic - 1/2 Small White Onion
- 1/2 Mingle Hill Red Pepper
- 1/2 Mingle Hill Zucchini
- 12 Mingle Hill Cherry Tomatoes
- 1/2 Bunch of Mingle Hill Green Onion
- 5 Leaves Mingle Hill Sage
- 5 Cremini Mushrooms
- 3 Tbsp butter or canola oil
Dice the mini red potato, white onion, zucchini and peppers. Slice the mushrooms and cut the cherry tomatoes in half. Thinly slice the green onion, sage and mince the garlic. Put a large pan on medium heat and add 3 tbsp of canola oil or butter. Once the oil is hot add the diced potato, diced onion and sliced mushrooms. Once everything is hot and the potatoes crisp a little bit, add the zucchini and pepper. Once the zucchini and peppers are cooked take the pan off of the heat and add the cherry tomato, sliced green onion and chopped sage. Give everything a good stir, adjust the seasoning (salt and pepper) and the hash is ready to serve!
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Breakfast is one of our favourite meals. A great way of incorporating a ton of vegetables, flavours and textures in a nutritious breakfast is by making a breakfast hash. It is a dish that you can enjoy year round by changing up the vegetables with what is local and in season. Breakfast hash makes everyone happy as it can easily be made for vegans, vegetarians or meat lovers. In this recipe we have included Mingle Hill’s organic peppers, zucchini, green onion, garlic and sage as well as eggs from our backyard chickens.
Hash
- 10 Mini Red Potatoes [I always have my potatoes pre cooked to save some time in the morning. Place them whole in a pot of cold water with salt and simmer until done]
- 1 Clove Garlic - 1/2 Small White Onion
- 1/2 Mingle Hill Red Pepper
- 1/2 Mingle Hill Zucchini
- 12 Mingle Hill Cherry Tomatoes
- 1/2 Bunch of Mingle Hill Green Onion
- 5 Leaves Mingle Hill Sage
- 5 Cremini Mushrooms
- 3 Tbsp butter or canola oil
Dice the mini red potato, white onion, zucchini and peppers. Slice the mushrooms and cut the cherry tomatoes in half. Thinly slice the green onion, sage and mince the garlic. Put a large pan on medium heat and add 3 tbsp of canola oil or butter. Once the oil is hot add the diced potato, diced onion and sliced mushrooms. Once everything is hot and the potatoes crisp a little bit, add the zucchini and pepper. Once the zucchini and peppers are cooked take the pan off of the heat and add the cherry tomato, sliced green onion and chopped sage. Give everything a good stir, adjust the seasoning (salt and pepper) and the hash is ready to serve!
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Kale Tomato Roasted Garlic Toasts
Serves 3-6
Talk about nutrient dense superfoods. This toast topping has a great balance of earth and acidity and is super easy to whip up. This is the perfect snack for all seasons, we chose to use Mingle Hill’s organic tomatoes since they are in season right now, but change it up by adding mushrooms or beets and you won’t be disappointed!
Grab a glass of wine, head to your deck and enjoy this healthy snacking option.
Roasted Garlic
- 2 large heads of organic garlic
- 3 tbsp olive oil
- Season with salt and pepper Preheat your oven to 270 degrees.
Cut the top off of the garlic heads and place them in a pan. Mix the oil, salt and pepper in a small bowl and pour over top of the garlic heads. Wrap the pan and place in the oven for 1 hour or until the garlic is golden brown in colour
Toasts
- 3 to 6 slices of day old sourdough bread (1/2 inch thick)
- 3 tbsp unsalted butter
- 2 roasted organic garlic heads (shown above how to roast garlic)
- 5-6 sprigs fresh thyme
- 3 medium sized organic tomatoes
- 4tbs grated parmesan
- 1/2 bunch organic green onion
- 2 tbsp toasted sesame Mix roasted garlic with 3 tbsp of soft butter, add salt to taste
Toast the sliced sourdough in the oven at 350 for approximately 5 minutes. Spread the mixed roasted garlic, butter and salt on top of the sourdough. Top with the picked thyme and place back into the oven for 5 minutes. Remove from the oven and add sliced tomato (lightly salt and pepper the tomato), grate parmesan and sprinkle on top. Turn the oven to broil and put the toasts back inside, wait for cheese to melt (approx 3-5 min). Once cheese is melted, remove from the oven and garnish with toasted sesame and sliced green onion.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Talk about nutrient dense superfoods. This toast topping has a great balance of earth and acidity and is super easy to whip up. This is the perfect snack for all seasons, we chose to use Mingle Hill’s organic tomatoes since they are in season right now, but change it up by adding mushrooms or beets and you won’t be disappointed!
Grab a glass of wine, head to your deck and enjoy this healthy snacking option.
Roasted Garlic
- 2 large heads of organic garlic
- 3 tbsp olive oil
- Season with salt and pepper Preheat your oven to 270 degrees.
Cut the top off of the garlic heads and place them in a pan. Mix the oil, salt and pepper in a small bowl and pour over top of the garlic heads. Wrap the pan and place in the oven for 1 hour or until the garlic is golden brown in colour
Toasts
- 3 to 6 slices of day old sourdough bread (1/2 inch thick)
- 3 tbsp unsalted butter
- 2 roasted organic garlic heads (shown above how to roast garlic)
- 5-6 sprigs fresh thyme
- 3 medium sized organic tomatoes
- 4tbs grated parmesan
- 1/2 bunch organic green onion
- 2 tbsp toasted sesame Mix roasted garlic with 3 tbsp of soft butter, add salt to taste
Toast the sliced sourdough in the oven at 350 for approximately 5 minutes. Spread the mixed roasted garlic, butter and salt on top of the sourdough. Top with the picked thyme and place back into the oven for 5 minutes. Remove from the oven and add sliced tomato (lightly salt and pepper the tomato), grate parmesan and sprinkle on top. Turn the oven to broil and put the toasts back inside, wait for cheese to melt (approx 3-5 min). Once cheese is melted, remove from the oven and garnish with toasted sesame and sliced green onion.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Succotash
1/2 small white onion
1 cob of corn 15 Mingle Hill cherry tomatoes
1 medium sized zucchini
10 green beans
1 clove garlic
1 bunch green onion
1 sprig basil
2 sprigs parsley
1 tsp smoked paprika
Butter Instructions: Dice the onion and zucchini. Slice the beans, green onion and cut the cherry tomatoes in half. Shave the corn off of the cob. Mince the garlic. Chop the basil and parsley. In a pan on medium heat add the butter. When the butter is bubbling add the onion, corn and minced garlic, cook for 3-4 minutes. Add the beans and zucchini, cook for 3-4 minutes. Once the beans are tender add the cherry tomato, basil, parsley, green onion and paprika. Season with salt, pepper and lemon juice. Enjoy!
Enjoy! Steve + Melissa Gather Catering @gatherniagara
1 cob of corn 15 Mingle Hill cherry tomatoes
1 medium sized zucchini
10 green beans
1 clove garlic
1 bunch green onion
1 sprig basil
2 sprigs parsley
1 tsp smoked paprika
Butter Instructions: Dice the onion and zucchini. Slice the beans, green onion and cut the cherry tomatoes in half. Shave the corn off of the cob. Mince the garlic. Chop the basil and parsley. In a pan on medium heat add the butter. When the butter is bubbling add the onion, corn and minced garlic, cook for 3-4 minutes. Add the beans and zucchini, cook for 3-4 minutes. Once the beans are tender add the cherry tomato, basil, parsley, green onion and paprika. Season with salt, pepper and lemon juice. Enjoy!
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Baked Zucchini, Tomato Sauce, Bacon, Mozzarella
Ingredients
- 3 Zucchini
- 2 cups Tomato Sauce
- 1/2 cup Grated Parmesan
- 4 strips cooked Bacon
- 4 slices Buffalo Mozzarella
- 2 Tbsp chopped Basil
- 3 Green Onions
- Arugula
- Radish
Directions: Thinly slice the zucchini, green onion and radish. Toss the zucchini with
some olive oil and season with salt and pepper. In a baking dish lay out a layer of
zucchini, top with some of the tomato sauce, basil, sliced green onions. Add another
layer of zucchini. Put a layer of bacon,2 slices of mozzarella and tomato sauce. Add
another layer of zucchini, tomato sauce, basil and green onions. Put another layer of
zucchini and top with the grated parmesan and cracked black pepper. Bake in the
oven at 350 Fahrenheit for about 40 minutes or until the zucchini is tender. Let the
baking dish sit for 10 minutes. In a bowl toss some baby arugula with the sliced radish
and olive oil. Season to taste. Garnish the zucchini with the salad.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
- 3 Zucchini
- 2 cups Tomato Sauce
- 1/2 cup Grated Parmesan
- 4 strips cooked Bacon
- 4 slices Buffalo Mozzarella
- 2 Tbsp chopped Basil
- 3 Green Onions
- Arugula
- Radish
Directions: Thinly slice the zucchini, green onion and radish. Toss the zucchini with
some olive oil and season with salt and pepper. In a baking dish lay out a layer of
zucchini, top with some of the tomato sauce, basil, sliced green onions. Add another
layer of zucchini. Put a layer of bacon,2 slices of mozzarella and tomato sauce. Add
another layer of zucchini, tomato sauce, basil and green onions. Put another layer of
zucchini and top with the grated parmesan and cracked black pepper. Bake in the
oven at 350 Fahrenheit for about 40 minutes or until the zucchini is tender. Let the
baking dish sit for 10 minutes. In a bowl toss some baby arugula with the sliced radish
and olive oil. Season to taste. Garnish the zucchini with the salad.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Lemon Ricotta, Sourdough, Tomato. Green Onion Pesto
Lemon Ricotta
Ingredients
- 100 gr ricotta
- 1/2 lemon (zest)
- 1tbsp chopped parsley
- salt and pepper
Put ricotta into a small bowl. Zest half of one lemon and add to the ricotta. Chop a small amount of parsley. Mix all the ingredients together and season to taste.
Tomato Salsa
Ingredients
- 2 large tomatoes
- 1/4 green pepper
- 1 mingle hill farms cippolini onion (bulb)
- 3 tbsp olive oil
- 1 tsp paprika
- 1 sprig rosemary
- salt and pepper
- 2 tbsp chopped parsley
Dice the tomato, onion, and green pepper and put in a pan, add olive oil, salt, pepper, paprika and picked rosemary. Preheat the barbecue and cook the mixture until the water cooks out of the tomato. Add chopped parsley. Season with salt and pepper to taste.
Green Onion Pesto
Ingredients
- 2 cippolini onion stems
- 3 large pieces of kale
- 100 ml canola oil
- 2 cloves roasted garlic
- 2 tbsp toasted almonds
Take the kale off the stem. Drizzle the green onion and the kale with olive oil and lightly char both on the barbecue. Put the green onion, kale, roasted garlic, and almonds in the blender. Blitz the mixture until smooth while adding canola oil. Season with salt and pepper to taste.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Ingredients
- 100 gr ricotta
- 1/2 lemon (zest)
- 1tbsp chopped parsley
- salt and pepper
Put ricotta into a small bowl. Zest half of one lemon and add to the ricotta. Chop a small amount of parsley. Mix all the ingredients together and season to taste.
Tomato Salsa
Ingredients
- 2 large tomatoes
- 1/4 green pepper
- 1 mingle hill farms cippolini onion (bulb)
- 3 tbsp olive oil
- 1 tsp paprika
- 1 sprig rosemary
- salt and pepper
- 2 tbsp chopped parsley
Dice the tomato, onion, and green pepper and put in a pan, add olive oil, salt, pepper, paprika and picked rosemary. Preheat the barbecue and cook the mixture until the water cooks out of the tomato. Add chopped parsley. Season with salt and pepper to taste.
Green Onion Pesto
Ingredients
- 2 cippolini onion stems
- 3 large pieces of kale
- 100 ml canola oil
- 2 cloves roasted garlic
- 2 tbsp toasted almonds
Take the kale off the stem. Drizzle the green onion and the kale with olive oil and lightly char both on the barbecue. Put the green onion, kale, roasted garlic, and almonds in the blender. Blitz the mixture until smooth while adding canola oil. Season with salt and pepper to taste.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Romesco
Romesco can be used for many dishes. It can be used a vegetable dip, spread on bread or heated up and used as a sauce with your main course or pasta.
Ingredients
- 4 Cloves Roasted Garlic
- 1 cup Toasted Almonds (make nut free with pumpkin seeds instead of almonds)
- 8 Roasted Red Peppers
- 3 Roma Tomatos
- 40ml Olive Oil
- 3 pc Toasted Bread (Can be made gluten free with gluten free bread)
- 60ml Cider Vinegar
- 2 tsp Espelette
Roast the peppers on the barbecue, charing them until they start to turn black. Once they’re finished, place them in a bowl with plastic wrap over top to allow them to steam until they are cool enough to peel. Peel off the skin and remove the seeds from the peppers. Dice the tomatoes. Put all the ingredients in the blender and blend until smooth, adding the olive oil last. Season with salt and vinegar to taste.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Ingredients
- 4 Cloves Roasted Garlic
- 1 cup Toasted Almonds (make nut free with pumpkin seeds instead of almonds)
- 8 Roasted Red Peppers
- 3 Roma Tomatos
- 40ml Olive Oil
- 3 pc Toasted Bread (Can be made gluten free with gluten free bread)
- 60ml Cider Vinegar
- 2 tsp Espelette
Roast the peppers on the barbecue, charing them until they start to turn black. Once they’re finished, place them in a bowl with plastic wrap over top to allow them to steam until they are cool enough to peel. Peel off the skin and remove the seeds from the peppers. Dice the tomatoes. Put all the ingredients in the blender and blend until smooth, adding the olive oil last. Season with salt and vinegar to taste.
Enjoy! Steve + Melissa Gather Catering @gatherniagara