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July 11, 2019

Westcoast Vegetables Ltd.

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Another quick and easy salad that feels like it to

Another quick and easy salad that feels like it took much longer to make.

Chickpea Salad with Red Pepper Dressing

Ingredients:

2 tablespoons hummus (original or roasted red pepper flavor)
1 tablespoon lemon juice
1 tablespoon roasted red pepper, chopped
2 cups mixed salad greens
½ cup cooked quinoa
½ cup chickpeas, rinsed
½ cup tomato, chopped
1 tablespoon unsalted sunflower seeds
pinch of salt
pinch of ground pepper

Directions:

In a small dish, mix the hummus, lemon juice, and roasted red pepper, thinning with water to your desired consistency for dressing. In a large bowl, arrange the salad greens, quinoa, chickpeas, and chopped tomato. Sprinkle with sunflower seeds, parsley, salt, and pepper. Drizzle the dressing over the salad before serving. Voila!

#bcgreenhouse #bcgreenhouseassociation #bcgreenhouseveggies #healthyrecipes #chickpeasalad

Aromatize your home with this cozy soup. Lentil

Aromatize your home with this cozy soup.

Lentil Stew

Ingredients:

3 tablespoons extra-virgin olive oil, divided
1 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces
2 medium leeks, thinly sliced into half-moons
2 large carrots, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon ground cumin
4 cups low-sodium vegetable broth
2 cups water
1 ½ cups green or brown lentils
3/4 teaspoon salt
4 cups chopped hearty greens, kale or Swiss chard
1 tablespoon soy sauce
1 tablespoon lemon juice

Directions:

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the sweet potato and cook, stirring occasionally, until lightly browned and beginning to soften, about 6 to 8 minutes. Add the leeks and carrots, and cook, stirring occasionally, until softened, about 3 to 4 minutes. Stir in the garlic, tomato paste, cumin, and the remaining 1 tablespoon of oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.

Add the broth, water, lentils, and salt to the pot; bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the lentils are almost tender, about 25 minutes. Stir in the greens, cover, and cook until the greens are wilted, about 10 minutes. Remove from heat and stir in the soy sauce and lemon juice until well combined. Enjoy!
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#bcgreenhouse #bcgreenhouseassociation #bcgreenhouseveggies #healthyrecipes #lentilstew

Happy new year everyone! With January being heal

Happy new year everyone!

With January being health and wellness month, we are sharing some highly nutritious recipes. Like this hearty and delish salad that can be made in less than 10 minutes!

Black Bean Quinoa Salad

Ingredients:

¾ cup canned black beans, rinsed
⅔ cup cooked quinoa
¼ cup hummus
1 tablespoon lime juice
¼ medium avocado, diced
3 tablespoons pico de gallo
2 tablespoons fresh cilantro, chopped

Directions:

In a bowl, combine the black beans and quinoa. In a small bowl, mix the hummus and lime juice, thinning with water until it reaches your desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with diced avocado, pico de gallo, and fresh cilantro.
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#bcgreenhouseassociation bcgreenhouse #bcgreenhouseassociation #bcgreenhouseveggies #healthyrecipes #blackbeanquinoabowl
#healthandwellnessmonth

Year-end reflection: another year of planting, nur

Year-end reflection: another year of planting, nurturing, and harvest has come and gone.

Happy New Year’s Eve! 🥂

#bcgreenhouse #bcgreenhouseassociation #bcgreenhouseveggies #2024wrapup

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Krista Bryanton

krista@bcgreenhouse.ca

T: 604 531 5262