SUNSHINE FARM makes delicious berry sauces in the following flavours:
Royal Berry Sauce--a mix of Wild Blueberries, Wild Blackberries, Strawberries, Raspberries and Red Currants--all berries grown on our farm.
Wild Blueberry,
Wild Blackberry,
Raspberry.
These sauces are much lower in sugar than jam and only contain about 30% sugar compared to a jam of the same flavour.  There are NO other additives included.
Use the sauce over waffles, pancakes, ice cream, in yoghurt, on cottage cheese or include them in your smoothie.
If you like things more savory, try them on backed brie---Royal Berry Blend was the winner there--cook your chicken in Raspberry Sauce or use them as a side for any roast.
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My all time  favorite

Ingredients for two  persons:

2 package of gnocchi,
2-3 tbsp. SUNSHINE FARM Pesto,
Freshly ground  parmesan
 
Heat water in a large pot to a  boil, add gnocchi, reduce heat. Fresh gnocchi are best but dried ones from the store work 
as well, they need only 3 minutes more cooking time until gnocchi float to the top
and are done soft but not mushy.

Drain, add pesto to pasta, mix
well. Serve and sprinkle with parmesan as much as you like. For me, the more the
better.
Check out the comment, Maggie Baker was so kind to include her Gnocchi- from-scratch recipe. It is worth making them from scratch!

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Ingredients:

1 side of salmon or 2 large  pieces of salmon, skin on,

2 tbsp SUNSHINE FARM Pesto
 
Wash Salmon and place on a well soaked cedar plank or slightly greased baking sheet with skin down. Spread pesto evenly over salmon using the excess basil oil from the jar as well; press pesto lightly into the salmon with the back of your spoon.

Bake salmon at 350 degrees F
for 15-20 or until done and flaky so you can separate it easily with a fork.

Serving idea: grilled tomatoes, zucchini and/or eggplant and basmati rice.

 A sure winner at the dinner table.

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Ingredients:

2 pounds of fresh scallops
1 small jar Chili Lime Hotsauce
1 tbsp olive oil and 1 tbsp butter to prevent the oil from burning

Optional:

I red pepper cut in stripes
½ bunch green onions cut in ¼ inch pieces

In a non-stick frying pan add oil, butter and hotsauce and liquefy over medium heat.  Add scallops and cook at medium-high heat until done. If desired, add pepper and onion 2 minutes before scallops are done, glaze with sauce evenly.

Courtesy of Ellen Burge

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Quick and easy appetizer that will make an impression

Ingredients:

 4 to 8 flour tortillas, white or whole wheat

½ or 1 entire brick of plain cream cheese, room temperature

SUNSHINE FARM Chili Lime Hotsauce

Mix together cream cheese and 2-3 tbsp hotsauce until smooth;  should the sauce be too stiff,  place the jar in a microwave for 10-15 seconds, lid off.
Spread onto a tortilla, not to think, roll tortilla tightly, roll each tortilla individually into plastic wrap, chill for 2 hours.
Cut tortillas with very sharp knife in and angle and place on a serving platter
.
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MEATBALLS:
2 lbs. hamburger meat
2 eggs
1 onion finely chopped
¼  c bread crumbs
1 tbsp ground coriander
Pepper to taste

SAUCE:
1 280ml jar Grape or Apple Jelly
1 c ketchup

Combine all meatball ingredients and form about 50 walnut-sized meatballs. Cook meatballs in large skillet until done and browned.

In a sauce pan combine ketchup and jelly at medium heat, blend together, add meatballs and stir gently until meatballs are evenly coated. Simmer for 5 minutes.

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Ingredients:

extra virgin olive oil
1 onion, finely chopped,
1 c Arborio rice or long-grain white rice, Arborio will make a risotto salad that is slightly stickier

2 c boiling water,
6 sun-dried tomatoes cut in small pieces,
½ red onion, thinly sliced,
3 tbsp lemon juice,
2-3 tbsp SUNSHINE FARM Pesto

Heat 1 tbsp olive oil in a saucepan and add onion, cook until tender. Add rice and stir to coat with oil for about 2 min. Add boiling water, cover and simmer at low heat for 20 min until rice is tender and water absorbed. Cool rice for about 5 min.

In a large bowl, combine sun-dried tomatoes, red onion, lemon juice and 2 tbsp of olive oil. Fork in the rice, add the pesto and mix ingredients thoroughly. Cover bowl and let cool to room temperature.

To serve, decorate with basil leaves and grated Parmesan. Serve at room temperature not chilled.
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Ingredients:

4 sprigs fresh rosemary, leaves finely chopped,
2 tbsp. olive oil,
2 tbsp butter,
1 onion, finely chopped,
1 stalk celery, finely chopped,
2 cloves garlic, finely chopped,
1lb pork sausage, cut onto ½ inch pieces,
2 c Arborio rice, once rinsed in water,
1 c dry white wine,
4-5 c chicken or vegetable stock,
1 c freshly grated Parmesan cheese

Heart oil and butter in a large saucepan or stainless steel pot. Add onions and celery, cook until glassy. Add garlic, rosemary and sausage. Cook for 4 min until sausage starts to brown. Remove sausage from pan and add rice to the pot, stir for about 2 min until rice becomes translucent.  Pour in wine, which will evaporate very quickly and add ½ c of broth to the mixture as soon as it has been fully absorbed. Constant stirring is required at this point. Continue process until all stock is used up. This will take about 20 min until rice is creamy but still firm to the bite-al dente.

Add sausage to the rice, mix in Parmesan and let sit covered for 1 min until cheese has melted.
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Quick and easy appetizer that will make and impression

Ingredients:
4 to 8 flour tortillas, white or whole wheat
½ or 1 entire brick of plain cream cheese, room temperature
SUNSHINE FARM Pesto made with dried garlic, basil and our own Basil Oil

Mix together cream cheese and 2-3 tbsp Pesto until smooth,

Spread onto a tortilla, not to think, roll tortilla tightly, roll each tortilla individually into plastic wrap, chill for 2 hours

Cut tortillas with very sharp knife in and angle and place on a serving platter
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Asian-Style Vegetable Stir Fry

Makes 4 servings
  • 1/4 cup honey
  • 1/4 cup stir fry sauce like low sodium soya sauce or Oishi sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 4 teaspoons peanut oil or vegetable oil
  • 2 cups small broccoli florets
  • 2 cups small mushrooms
  • 1 small onion, cut into wedges, separate in 1-in pieces
  • 1 medium carrot, cut diagonally into 1/3-inch slices
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

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