Vegetables for Roasting

Recipes

made from Sparrow Gardens' farm fresh foods

Most of our recipes are simple, easy, and quick to make. They are created to enhance the flavour of our Sparrow & Co. veggies so that you will taste true farm to table freshness. Relish in the joys of the summer season through feasting on delicious, picked-for-you vegetables. Gentle cooking will draw out the distinct flavours of the vegetable varieties you choose. 

Have a recipe that you want to share?

Email us at grace@sparrowandco.org

Low Calorie Salad

Stir-fry Choi

Simple & quick way to prepare your greens

Ingredients:

2 bags of fresh choi

4 curls of garlic scapes

1 tsp of minced garlic

1 1/2 tsp sesame oil 

1 tsp sugar

1/2 tbsp oyster sauce 

dash of black pepper

1/2 cup of water

1. Heat oil in wok/frying pan

2. brown minced garlic and chopped garlic scapes

3. Add 1/3 cup of water, bring to simmer

4. Add oyster sauce, sugar, pepper and stir

5. Add freshly washed choi and stir fry until desired tenderness/dark green

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Sugar Snap Peas

Crisp and sweet when eaten raw or cooked

Ingredients:

1 pint of fresh Sugar Snap Peas

1/4 tsp of minced garlic

1 tsp olive oil

1 tbsp water

1/8 tsp salt

dash of black pepper

1. Heat oil in wok/frying pan

2. Brown minced garlic over medium heat

3. Add sugar snap peas and stir-fry for 30 seconds 

4. Add water, continue to stir-fry until peas are dark green/desired tenderness

5. Add salt and pepper to taste

Did you know that farm to table freshness means that vegetables can retain some of its crispy texture even when cooked?

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Caprese Salad

Fresh Basil over Sweet Heirloom Tomatoes

Ingredients:

Basil leaves

1 Large tomato (heirloom)

1 Ball of mozzarella cheese

Drizzle of olive oil

Drizzle of sweet balsamic vinegar reduction

Salt & Pepper

1. Cut tomato into thick slices 

2. Cut mozzarella ball into thick slices

3. Layer mozzarella slices over tomato slices

3. Sprinkle with a dash of salt & pepper  

4. Drizzle over with (store bought or homemade)      

    balsamic reduction and olive oil to taste

5. Layer a leaf or two of basil overtop.

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Basil & Garlic Breadcrumb Pasta

Minimal cooking & extremely flavourful

Ingredients:

2 cups of fresh breadcrumbs

3 tbsp butter

1/3 cup of chopped fresh basil leaves

2 tsp of minced garlic

1/3 cup of parmesan

2 1/2 tsp of olive oil

Salt & Pepper to taste

1. Boil spaghetti in salted water until al denté 

(if using store-bought bread crumbs, skip to step 6)

2. In frying pan over low/medium heat, melt butter

3. Lightly brown minced garlic in pan 

4. Add breadcrumbs to pan

5. Toss breadcrumbs in pan until toasted

6. Sprinkle over breadcrumbs with 1/4 tsp of coarse salt

7. Drain pasta, then put pasta in large serving dish

8. Drizzle olive oil over pasta & toss

9. Add breadcrumbs and grated parmesan to pasta & toss 

10. Season well with salt and pepper to taste & toss

11. Add finely chopped basil & toss.  

This is a great way to use left over pieces of bread. Tear up your bread pieces, throw them in a blender, and voila! Be sure to keep an eye on them when they are on the pan and keep to low/medium low heat to make sure they don't burn!

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Radish & Apple Coleslaw

Sweet, tangy, crunchy and refreshing

Ingredients:

Farm Fresh cabbage

1 bunch of radishes

1 apple

Vinaigrette:

1/4 cup sugar

1/4 cup cider vinegar

1 1/2 tbsp olive oil

dash of salt and pepper

1. Wash and chop cabbage (about 3 cups chopped)

2. Cut radish into matchsticks

3. Cut apple into matchsticks

3. Combine and whisk vinaigrette ingredients in separate bowl

4. Toss all ingredients together in large bowl      

5. To add creaminess, add 1/4 cup of ranch dressing

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Quick and easy Asian-style salad  
 

Sesame Ramen Coleslaw
 

Ingredients:

1 Farm Fresh Cabbage

1 grated carrot

1 cup of chopped kale

1 package of crushed dry Instant ramen noodles

1/4 cup sesame oil

1/4 cup sugar

3 tbsp rice vinegar

1/4 tsp salt

1/8 tsp pepper

1 package of Instant Ramen soup mix

2 tbsp toasted sesame seeds

1. Wash & chop a medium sized cabbage 

2. Peel and grate one large carrot

3. Chop 1 cup of kale

4. Toss together in large salad bowl

5. In a separate bowl, whisk together sesame oil, sugar, rice vinegar, salt, pepper, and instant ramen soup mix

6. Pour dressing over salad and toss together 

7. Sprinkle over with crushed dry/uncooked ramen noodles

In this salad, rice vinegar can be replaced with regular white vinegar and toasted sesame seeds are optional. Add toasted slivered almonds or 

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Delacata Squash

Sweet and savoury goodness

Wash and cut delacata squash. The skin is edible and does not need to be peeled. 

Toss delacata squash in 1 to 2 tbsp of olive oil, season with salt, pepper, and garlic powder to taste.

Bake in oven @ 375 degrees until golden, turning as needed.