Any "like to cook" foodies here?

[robkelk]

I don't know why I didn't think of looking at the local farmers' market website before now. A localvore can eat quite well in Ottawa.

Buried in their blog:

• Blue Cabbage and Espresso/Soy Marinated Elk Wraps - includes a recipe for pickling radishes
  
• Corn Flour Biscuits and Maple Butter - two recipes
  
• Hiyak Chili (No, I hadn't heard of Hiyak, either; apparently, it's a cattle/yak cross) - claims it's Texas-style, but it has tomatoes and black beans.
  
• Mini Cheese Soufflés - baked in individual ramekins; serves two; serve immediately with a salad
  
• Ramp, Green Garlic & Asparagus Frittata with Mennonite Sausage
  

And 56 more recipes on their main Recipe page, including:

• Kale & Egg Breakfast Skillet
  
• Beer Gazpacho (the recipe calls for a blonde ale... and jalapenos)
  
• Lamb Shish Kebab with Basil Mint Pesto
  
• Roasted Asparagus, garlic and spinach puree on garlic crostini
  
• Strawberry Ginger Rhubarb Mini Cakes
  

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I also don't know why I didn't think of looking at the cooking school's website - especially considering it's a branch of Le Cordon Bleu school. They like sharing recipes for sweets, but it isn't just desserts.

Selections from their recipe list:

• Grilled scallops, fennel, avocado and pomegranate salad, passion fruit dressing, sesame tuile
  
• Lobster trio and tapioca pearls
  
• Bastille Day recipe: Vanilla chantilly and fresh fruit mille-feuilles
  
• Black Cherry Bûche de Noël (translated: "Black Cherry Yule Log")
  
• Dashi poached mackerel, soy infused shiitake and tofu gyoza, Granny Smith apple
  
• Savoury choux, three ways - separate recipes for salmon, mushroom/truffle, and chicken/curry choux
  
• Rolled Steamed Herbal Pla Nil served with Tomato Sauce and Seasonal Vegetables
  
• Norwegian cod with cabbage, lingonberries and dill pickled cucumbers
  
• Heritage tomato, honey and mustard onion polenta tart
  
• Artichokes à la Barigoule - vegetarian if you use vegetable stock instead of chicken stock
  
• Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ (their quotation marks)
  
• Crab and orzo pasta, crab sauce, confit tomato and sea vegetables
  
• Beetroot, onion and goat’s cheese tart, walnut dressing and frosted walnuts
  
• Loin of venison, with cranberry Madeleines, creamed Savoy cabbage, roast onions and butternut squash, red wine jus
  

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Still waiting for last week's radio recipe...