Getting back to our roots
Delicious farm-to-table recipes that celebrate bounty, spring vegetables and more
This week, we are excited to share some recipes from our latest cookbook, From Our Roots. Here at ATCO, we are proud of our Alberta roots and the strong partnerships that we’ve built within the local community. In addition to delicious farm-to-table recipes celebrating the bounty of our province, From Our Roots shares our story of growing as a business in Alberta, as well as the stories of 10 exceptional farms that we have partnered with over the years.
Our Spring Frittata with Swiss Chard, Asparagus and Peas is a celebration of spring vegetables, as well as other Albertan products, like eggs, canola oil and dairy. Whisking the eggs together with cream keeps the frittata light yet filling. This recipe is just as at-home alongside bacon and sausage for brunch, as it is served with a light salad for lunch or dinner.
As we move into summer, try our Barley and Fresh Herb Salad with Roasted Tomatoes. Barley is an inexpensive, nutritious and local crop that certainly deserves more attention. In this salad, we add ripe cherry tomatoes that are roasted with oil, garlic and honey to bring out their natural sweetness, as well as crisp, fresh snow peas, aromatic herbs, crunchy sunflower seeds and savoury feta. Together, it’s a mix of flavour and texture that is the perfect addition to a summer barbecue or potluck.
We hope you enjoy these recipes, and that you will celebrate our new cookbook and our Alberta roots with us.
Calgary-based ATCO Blue Flame
SPRING FRITTATA WITH SWISS CHARD, ASPARAGUS AND PEAS
1 tbsp (15 mL) canola oil 2 cups (500 mL) diagonally sliced asparagus (¾ inch, or 1.9 cm) 1 cup (250 mL) chopped red onion 2 cups (500 mL) sliced Swiss chard, stems removed 1½ cups (375 mL) fresh or frozen green peas 3 cloves garlic, finely chopped Kitchen has been providing advice on food, cooking, recipes 1 cup (250 mL) crumbled goat cheese, divided 12 large eggs 1 cup (250 mL) cream (10%) 1 tsp (5 mL) salt 1 tsp (5 mL) chopped fresh thyme leaves ½ tsp (2.5 mL) nutmeg ¼ tsp (1 mL) cayenne pepper
Preheat oven to 400 F (205 C). Heat oil in a 12-inch (30.5-cm) cast iron frying pan over medium heat. Sauté asparagus and onion until onion is translucent, about and other household topics for more than 80 years. Their cookbooks 3 minutes. Add Swiss chard, peas and garlic; sauté until Swiss chard is wilted, about 1 minute. Add ¾ cup (4 mL) cheese; stir to combine. Turn off heat. Whisk together eggs and cream in a medium bowl. Stir in salt, thyme, nutmeg and cayenne pepper. Pour egg mixture into frying pan. Top with remaining cheese. Bake on middle rack until eggs are set, about 18-20 minutes. Serves 12. include Everyday Delicious and From the Grill.