Celebrate Local Food – April 2019

This month’s Local Food Promotion winner is…

Mary Holozubiec

Mary wrote:
The Yukon just may very well be the kale capital of Canada.
Kale is not just for chips anymore.
You can put in smoothies, salads, spanakopita,soups, quiches, and frittatas.
The sky is the limit.

Here is one of her favorite recipes for KALE QUINOA BURGERS and a photo of her friend Miyuki demonstrating the plethora of greens that can be successfully grown organically here in our northern climate.

Kale Quinoa Burgers

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Ingredients

• 1 cup quinoa
• 2 cups finely chopped kale
• ¼ cup ground flax seeds
• 2 eggs lightly beaten
• 1 shallot minced
• 2 teaspoons fresh thyme, oregano or savory
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon chipotle pepper
• 1 clove garlic minced
• 1 cup grated mozzarella
• 1 teaspoon lemon juice

Instructions

1. Cook quinoa with 1 ½ cups water. Let cool for a few minutes. And ½ cup boiling water to the 1/4 ground flax seed, mix well and let cool.
2. Add flaxseed to quinoa. Add remaining ingredients and mix well. Form mixture into patties.
3. Bake on lightly greased cooking sheet at 375 degrees until golden brown.