From Brussels with Bacon

From Brussels with Bacon
Recipe by Chef Cori Doern



• 1 tbsp extra virgin olive oil (2 if omitting bacon)
• Thinly sliced green onion
• 2 cloves of garlic minced
• Thinly sliced swiss chard including stems
• 1/2 head thinly sliced Red Cabbage
• Thinly sliced or peeled Brussel Sprouts
• ClearWater farm bacon and or smoked ham slice diced (optional) Purchase bacon HERE or Smoked Ham HERE
• Salt and pepper to taste
• Thyme 4 stems



• Turn burner onto med-high and add bacon to a large, cast-iron or any kind of large skillet.   Saute until desired level of crispy* transfer to paper towel.
• Pour off all but 1Tbs of bacon fat.  Add 1tbs of Olive oil and add thyme stems, brussel sprouts, swiss chard and cabbage. Saute for about 4-8 minutes or until brussel sprouts, cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.)
• Remove thyme stems, add green onions and garlic. Saute until fragrant.
• Transfer to bowl and add bacon.


*Chef’s tip:   Don’t wait for your bacon to become crispy when cooking. Remember that food will continue cooking even after it’s removed from the heat,  bacon included.  If you want to cut back on fat.  Lay out your bacon on cookie sheets and bake in the oven.

Pumpkin Ravioli with Sautéed Wild Mushrooms, Brown Butter and Sage

Pumpkin Ravioli with sautéed wild mushrooms brown butter and sage
Recipe by Chef Cori Doern
• 1 egg, beaten
• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 2 tablespoons water


• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into even squares.
If you are not using it right away it can be frozen up to one year
OR you can use egg roll/wonton wrappers or pot sticker wrappers
Pumpkin puree filling
• pumpkin puree (peel and add cut pumpkin and put into pot.  Add salted water to cover the lower third of pumpkin once it’s in the pot.  Turn to high and cover.  Cook until pumpkin is fork tender.  Drain any remaining water and mash pumpkin into a puree using fork masher or immersion blender)
• 2 cloves garlic, peeled
•1 large shallot, roughly chopped
• 4 sprigs fresh thyme, leaves only
• 6 stems fresh sage, leaves only
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
•4-6 turns freshly ground black pepper
• 1 cup heavy cream
• 2 eggs, beaten
• 48 egg roll wrappers
• 2-3 tablespoons flour
• ½ cup finely shaved Parmesan

 Pre-heat oven to 375 degrees F. Spread garlic, and shallot evenly on a roasting tray. Sprinkle thyme and sage over the top. Cut and quarter pumpkin (reserves seeds for roasting) Drizzle with olive oil and season with salt and pepper. Roast in the oven until  pumpkin is fork tender and shallots are slightly caramelized at the edges, about 20 minutes. Remove from oven, scrape  pumpkin away from skin and into a food processor along with shallots, garlic, thyme, sage and add cream and eggs. Puree until smooth and set aside to cool.

Lay  24 squares on a lightly floured surface and top each with about a teaspoon of pumpkin filling. Using a pastry brush lightly wet the perimeter of each circle with water, place another round on top and lightly press around the edges to seal. Work your way around the filling gently to squeeze out any air bubbles. Using the tines of a fork works really well.

3. Bring a large pot of salted water to a boil as you prepare the sauce. Place the butter and sage in a large sauté pan over medium-high heat. Swirl the pan as it heats so the sage cooks evenly and the butter melts. Cook, swirling occasionally, for 3-4 minutes until the butter starts to turn golden, develops brown bits, and smells rich and nutty. Season with salt, pepper, and a tablespoon of lemon juice.

4. When water is boiling, cook the ravioli for 4-5 minutes until the wrappers become just opaque. Drain ravioli in batches and toss in brown butter sauce. Divide ravioli onto plates or shallow bowls and spoon more brown butter sauce over the top.
Sautéed Wild Mushrooms
Thinly slice mushrooms.  Melt unsalted butter in sauté pan over med-high heat.  Add mushrooms, stir occasionally until mushrooms start to brown and crisp a little. Finish with salt and pepper

Pumpkin Soup with Brown Butter and Sage

Pumpkin Soup with Brown Butter and Sage 

Recipe by Chef Cori Doern

Pumpkin Soup
• Olive oil to coat bottom of pot
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1 tsp of dried ginger
• 1/4 tsp of allspice
• 1 cup of potatoes peeled and diced
• 2 cups of pumpkin peeled and diced (or cut in half, remove seeds and roast until tender for and even deeper flavour)
• 1 cup of apples peeled and diced
• 1 cinnamon stick
• Water or your choice of stock
• Maple syrup or honey to taste
• Cream or coconut/almond milk to taste
• Salt and white pepper to taste
• Pinch of nutmeg
Add stock pot to burner and turn element on to med heat. Cover bottom of stock pot in a thin coat of olive oil.  When you see it glisten add onion and celery and sauté until translucent and starts to soften. Add ginger, allspice and stir until fragrant.  Add apple, pumpkin and potato. Mix.  Add liquid to just cover everything.  Add cinnamon stick and cover. Turn element to high until it comes to the boil.  Then turn down to medium love and let simmer until tender. Approx. 15 – 20 mins.
Once tender, remove cinnamon stick.  Add your sweet and season to taste.  Use blender or immersion blender to puree adding liquid/dairy until you reach desired consistency.   Taste and adjust season to taste.

Brown butter and Sage (this yummy combo goes with both recipes beautifully)

• 2 sticks unsalted butter
• 2 tablespoons finely sliced sage
• ½ teaspoon kosher salt
• 6-8 turns freshly ground black pepper
Heat 3 tbsp butter it in a skillet over medium heat until the butter begins to brown, about 2-4 minutes. Keep your eyes on in because the butter can turn from fragrant brown to bitter brown in a second. Stir a few pieces of thinly sliced fresh sage and you’re done.  Remove from heat.  Drizzle into centre of finished soup as a garnish.

Carrot and Beet Coleslaw

Carrot-Beet Coleslaw

Recipe by Chef Cori Doern


2 tablespoons Dijon mustard 

4 tablespoons red wine vinegar 

1 teaspoon celery seed 

1/2 teaspoon sugar 

1/2 teaspoon salt 

2 tablespoons extra-virgin olive oil 

Cracked black pepper 

1 pound beets, peeled and shredded, about 3 medium beets 

1/2 pound carrots, peeled and shredded, about 2-3 carrots 

3 tablespoons fresh chopped parsley leaves



In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

Zucchini Fritters

Zucchini Fritters

Recipe by Chef Cori Doern

What you’ll need:

2 large zucchinis, grated

1/2 tsp salt

1 large egg

1/4 all-purpose flour

3 tbsp fresh chives/green onion, chopped

1 tbsp cornstarch

Freshly ground black pepper

1/3 cup vegetable oil 



Place the grated zucchini in a colander in the sink and toss with 1/2 teaspoon salt (use your hands and massage the salt into the zucchini). Wait 10 minutes, then squeeze out as much water from the zucchini as you can. 

Put the dry grated zucchini in a large bowl and gently mix the egg, flour, chives/green onion and cornstarch. Season with salt and pepper.

Heat 1/3 cup vegetable oil over a medium heat. Drop 1/4 cup of the zucchini mixture into the hot oil, flattening slightly. Cook for 3 minutes on each side, or until golden and crisp. Transfer fritters to paper towel-lined surface. Serve with a yogurt dip. Enjoy!

Lemon Kale Salad with Swiss Chard & Green Onion

Lemon Kale Salad with Swiss Chard & Green Onion

Recipe by Chef Cori Doern


1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

4 cups torn kale leaves

2 cups torn Swiss chard leaves

4 teaspoons unsalted pumpkinseed kernels

1/4 cup sliced green onions (about 2)

1 ounce shaved pecorino Romano


  1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
  2. Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.

Kale and Strawberry Super Salad

Roasted Cauliflower, Broccoli and Garlic Scape with Lemon Balm and Oregano

Roasted Cauliflower, Broccoli and Garlic Scape with Lemon Balm and Oregano

Recipe by Chef Cori Doern

Prep Time: 5 mins
Cook Time: 15 mins

Total Time
20 minsServes: 4


• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 cup of garlic scape chopped into 1 inch pieces
• 4 tablespoons olive oil
• salt and pepper, to taste
• 1/2 teaspoons fresh oregano
• 1/2 tablespoon fresh lemon balm


• Preheat oven to 425 degrees. Combine broccoli, cauliflower and garlic scapes in a large bowl.
• In a small bowl stir together olive oil, salt and pepper finely sliced oregano and lemon balm, Pour mixture over veggies and toss to coat well.
• Spread veggies out on a large baking sheet making sure the veggies are in one layer and not overlapping or piled on each other.
• Cook in preheated oven for 15-20 minutes until veggies are fork-tender and begin to brown on the edges. Serve immediately.

A Simple Saute


1 head bok choy Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.

2 tablespoons butter

1 tablespoon olive oil

12 radishes, thinly sliced

2 garlic scapes sliced in in one inch pieces

Asparagus thinly sliced on a 45 degree bias (1/4″ to 1/8″)

1/2 – 1 teaspoon finely chopped lemon balm (or lemon thyme or lemon pepper)

3/4 teaspoon kosher salt or to taste

Fresh ground pepper to taste


  1. In a large skillet, cook bok choy stalks, asparagus and garlic scapes in butter and oil for 3-5 minutes or until crisp-tender.
  2. Add the radishes, shallot, lemon balm, pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through.

Roasted Carrots and/or Radishes with Rosemary, Honey and Garlic

Roasted Carrots and/or Radishes with Rosemary, Honey and Garlic
Makes 4 side-dish servings
ACTIVE TIME 15 minutes

TOTAL TIME 35 minutes


• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 bunch of carrots
• 2 1/2 tablespoons olive oil
• 3 tablespoons honey
• 2 – 3 cloves of garlic minced
• 1 1/2 teaspoon fresh rosemary minced
• salt and pepper to taste


• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Trim tops and rinse them well, checking for grit. Cut radishes and carrots lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Add honey,  and garlic.  Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt and pepper. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.