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
Tomato Gazpacho, Crispy Prosciutto, Basil, Olive Oil
For Prosciutto:
Slice and lay prosciutto out on a sheet pan with parchment paper. Put prosciutto in oven at about 300 Fahrenheit until it starts to crisp up. Let cool and set aside .
For Gazpacho:
Ingredients
- 6-8 Large Tomatoes
- 1/2 Large Red Onion
- 1/2 Small Cucumber
- 1 Red Bell Pepper
- Ginger
- Garlic
- Tobasco
- Balsamic Vinegar
- Salt/Pepper
- 100 ml Olive Oil
Instructions:
Core and dice the tomatoes. Dice the red onion, cucumber, and bell pepper and set aside.
Add about a Tbsp of grated ginger and garlic to the mixture. Add everything to the blender and puree until smooth, slowly add olive oil while in the blender. Season with vinegar, tabasco salt and pepper. Chill Gazpacho and garnish with prosciutto, chopped basil and extra virgin olive oil.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Slice and lay prosciutto out on a sheet pan with parchment paper. Put prosciutto in oven at about 300 Fahrenheit until it starts to crisp up. Let cool and set aside .
For Gazpacho:
Ingredients
- 6-8 Large Tomatoes
- 1/2 Large Red Onion
- 1/2 Small Cucumber
- 1 Red Bell Pepper
- Ginger
- Garlic
- Tobasco
- Balsamic Vinegar
- Salt/Pepper
- 100 ml Olive Oil
Instructions:
Core and dice the tomatoes. Dice the red onion, cucumber, and bell pepper and set aside.
Add about a Tbsp of grated ginger and garlic to the mixture. Add everything to the blender and puree until smooth, slowly add olive oil while in the blender. Season with vinegar, tabasco salt and pepper. Chill Gazpacho and garnish with prosciutto, chopped basil and extra virgin olive oil.
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
Chicken Tacos, Green Pepper Salsa, Chipotle Emulsion, Mingle Hill Farms Greens
Pepper Salsa
Ingredients:
-1 Green Pepper
- 1/4 Red Onion
- 1 Tbsp Pickled Horseradish
- 1/4 Jalapeno
- 2 Tbsp Honey
- 2 Tbsp Cider Vinegar
- 2 Tbsp Chopped Parsley
- Salt/Pepper
Directions: Dice green peppers and red onion and put in a bowl. Mince jalapeño and
add to the peppers and onion. Mix in pickled horseradish, honey, vinegar, chopped
parsley and salt and pepper to taste. Set aside.
Chipotle Emulsion
Ingredients:
- 3 Soft Boiled Eggs
- 75 ML Cider Vinegar
- 1 Tbsp Djon Mustard
- 2 Tbsp Honey
- 300 ml Canola Oil
Directions: Put the hard boiled eggs into a blender, add vinegar, djon mustard and honey. Turn the blender on and slowly add oil (if the mixture gets too thick add a splash of water). Once the emulsion is blended add salt and pepper to taste.
Tacos
Ingredients:
-3 Corn Flour Tortillas
- 1 Tbsp Paprika
- 2 Tbsp Hot Sauce
- 2 Tbsp Maple
- 2 Chicken Breast
- 2 Small Tomatoes
- Mingle Hill Farms Greens
Directions: Cook the chicken breast then let it rest. Shred the chicken and mix in a bowl with the hot sauce, maple and paprika. Warm the tortilla shells then drizzle the chipotle emulsion on them. Add the greens and the shredded chicken onto the tortilla shells. Top with the pepper salsa and sliced tomato. Add cheese if desired. Enjoy
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Green Pepper and Jalapeño Relish
Ingredients
- 3 Shallots
- 1 Clove Garlic
- 1 Large Green Pepper
- 1/2 Jalapeno
- 1 Tbsp Mustard Seed
- 3 Tbsp Honey
- 2 Tbsp White Wine Vinegar
- 1 Pack Cilantro
- 1 tsp Ground Cumin
- Butter
- Salt
Directions
Finely dice shallot, garlic and jalapeño. Cut the green pepper into small dice. Put a sauté pan on medium heat and add 2 Tbsp of canola oil. Once the oil is hot add shallot, garlic, green pepper and let it sweat for 2 minutes. Add the honey, white wine vinegar, cumin and a pinch of salt to the relish mixture. Simmer until the peppers are fully cooked and most of the liquid evaporates. Add a Tbsp of butter. Let the relish cool in the pan. Once cooled, finely chop the cilantro and add to the relish.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
- 3 Shallots
- 1 Clove Garlic
- 1 Large Green Pepper
- 1/2 Jalapeno
- 1 Tbsp Mustard Seed
- 3 Tbsp Honey
- 2 Tbsp White Wine Vinegar
- 1 Pack Cilantro
- 1 tsp Ground Cumin
- Butter
- Salt
Directions
Finely dice shallot, garlic and jalapeño. Cut the green pepper into small dice. Put a sauté pan on medium heat and add 2 Tbsp of canola oil. Once the oil is hot add shallot, garlic, green pepper and let it sweat for 2 minutes. Add the honey, white wine vinegar, cumin and a pinch of salt to the relish mixture. Simmer until the peppers are fully cooked and most of the liquid evaporates. Add a Tbsp of butter. Let the relish cool in the pan. Once cooled, finely chop the cilantro and add to the relish.
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