Uprooted Market & Cafe

Shifting the current food system by supporting local farmers and producers

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July 28, 2019 By Emma Murphy, Owner

Rootabaga – July 28, 2019

Large Subscription includes:

New Potatoes (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Cherries (1lb) – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Yellow Beans (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Kale – Grown spray free by Elmridge Farm in Centreville, NS
Zucchini (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Bunched Carrots – Grown spray free by Elmridge Farm in Centreville, NS
Broccoli – Grown spray free by Elmridge Farm in Centreville, NS
Salad Mix (1/2lb) – Grown spray free by Elmridge Farm in Centreville, NS

Small Subscription includes:

New Potatoes (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Cherries (1/2lb) – Grown conventionally by Noggins Corner Farm in Greenwich, NS
Yellow Beans (1/2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Bunched Carrots – Grown spray free by Elmridge Farm in Centreville, NS
Broccoli – Grown spray free by Elmridge Farm in Centreville, NS
Salad Mix (1/2lb) – Grown spray free by Elmridge Farm in Centreville, NS

 

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Chicken & Broccoli Casserole
Author: Emma Kiley
 
Ingredients
  • 2 free range chicken breasts, cooked and shredded
  • ½ cup sour cream
  • 1 cup plain whole milk yogurt (such as Foxhill Cheesehouse Plain Yogurt)
  • 1 bunch of broccoli (approx. 3 cups)
  • 4 carrots, diced
  • 2 tbsp olive oil or butter
  • 1 bunch scallions, finely chopped
  • 1 bulb spring garlic, finely chopped
  • ½ tsp each: dried parsley, basil, oregano, thyme & garlic powder
  • 1 tsp sea salt
  • pepper to taste
  • 1 tbsp lemon juice
  • 2 cups cheddar cheese, grated
  • 1 cup cooked rice
Instructions
  1. Preheat oven 375F
  2. Heat olive oil or butter in a large dutch oven at medium heat. Add spring garlic, scallions and carrots, saute, stirring occasionally for about 5 minutes. Remove from heat.
  3. Steam broccoli florets for 2-3 minutes, remove from heat and set aside.
  4. Once dutch oven has cooled slightly add chicken, rice, herbs, salt , yogurt, sour cream, 1.5 cups cheddar cheese and lemon juice to carrot mixture, mix well.
  5. Sprinkle remaining cheese over top.
  6. Bake, uncovered for 40 to 50 minutes, until cheese is starting to turn golden brown.
  7. Let rest for 5 minutes before serving.
3.5.3251

 

Category: Recipes, Rootabaga

Emma Murphy, Owner

About Emma Murphy, Owner

Emma Kiley is the founder of Uprooted Market & Café. Emma graduated from Dalhousie University in 2012 with a Bachelor of Science with a Double Major in Environmental Science and Environment, Sustainability & Society (ESS). Her degree focused largely on the negative impacts of our current food system, the importance of strengthening community, and the role of grassroots initiatives in supporting a local economy.

Categories

  • Food For Thought (1)
  • Recipes (11)
  • Rootabaga (60)
  • Sustainability (2)
  • Uncategorized (1)

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Contact Us

Owner: Emma Murphy
(902) 889-9189
[email protected]
7992 Highway 7 (Marine Drive)
Musquodoboit Harbour
Nova Scotia B0J 2L0

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Hours

Monday 9am to 5pm
Thursday 9am to 5pm
Friday 9am to 5pm
Saturday 9am to 4pm
Sunday 9am to 4pm

Closed Tuesday & Wednesday

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