Farm fresh ingredients are the choice of any professional or home cook. A passion for the best flavour

 MVF escabeche

As with all our recipes always use organic when ever possible and your own vegetable or Mountain Valley Farm when in season

Chorizo sausage best place to purchase Oriental super market next to wicker land in kelowna or spicy italian sausage or a can of tuna

If using sausage finely chop

3 sausages ground or finely chopped 

1 large onion diced 1/2 inch peaces

6 cloves garlic sliced in thick chunks ( if you keep garlic in larger chunks you will have better flavour as they will not dry out from cooking )

1 cup carrots diced

1cup celery diced

1/2 cup sliced geen olives

1/4 cup raisons 

1/4 cup apple cider vinegar

1/4 cup canned Jalapeño or banana peppers

2 table spoons oil 

 In a large non-stick frypan on medium heat add grape seed oil or olive oil. When hot then add onions, carrots, celery and garlic sauté  for 5 to 7 minutes or until onions soft. 

Add sausage and cook until sausage cooked about 5 minutes if using tuna do not add yet.

Then add olives, raisins, peppers, tuna if using and vinegar, cook until liquid is reduced and mixture is just moist 

Ready to serve, we add a table spoon or 2 of extra Virgin olive oil and mix in.

Can be served with crackers, corn chips, thin sliced beget, miniature corn tortillas only at Oriental market or what ever you would like.

Also you can sprinkle with goat feta or any cheese you like



Tangy Veggies  over wilted greens

Any questions on recipes please email us. This is our first time at writing our own recipes so please contact us if something doesn’t make sense. All Vegetables and herbs are from the Garden.

This is a nice change from taco salad. 


1/2 lbs Chicken, ground, shredded, ect.

5 lrg. Garlic cloves,thick slices

1 lrg or 2 sm Onion, sliced in 1/4 inch peaces

Carrots, sliced

1/4 to 1/2 cup Vinegar, apple, balsamic

Sun dried tomatoes in oil

Arugula or other salad

Hot pepper canned or fresh optional

Start with grape seed oil in fry pan add onion carrots & garlic sauté on medium heat until just tender. 

Add chicken, a little salt and pepper, cook till chicken cooked 

Add hot pepper, sun dried tomatoe, and 1/4 cup vinegar

Simmer until vinegar almost evaporated add chopped cilantro or parsley

Ready to top over salad, add extra virgin olive oil to taste

Add cheese if desired

Comments appreciated


Creamy roasted garlic Topping

Last nights supper, our own garlic roasted, onions, sun dried tomatoes in olive oil, purchased organic cream & butter, sea salt, pepper, and Italian Romano cheese. All this over small filets of Mahi-Mahi.

choose your own portions, extra garlic is always good.Non stick fry pan

Slice onion in strips, cut cloves in quarters and sauté in extra virgin olive oil with a little butter. When soft and a little golden add cream, enough to cover onion and garlic thoroughly extra is okay.Add sun dried tomatoes, Add salt and pepper to taste. Cook until thick about 5 minutes then turn off and add shredded cheese lots or a little.

Place over fish, chicken, noodles pretty much whatever you like.

Any question or comments welcome

Camarones Diablo ( devilled prawns)

6 tomatilos roasted

4 medium tomatoes roasted

1-2 hot peppers or 1 or 1/2 chipotle pepper (this will give an extra smokey flavour)

3 cloves garlic roasted

1 onion roasted

Scallops or shrimp or both about 1 lbs to 1 1/2 lbw  ( not frozen is best, if frozen thaw and place in fine strainer to remove as much water as possible )

salt 1/2 teaspoon


To prepare remove husk on tomatilos. Then place tomatilos, tomatoes, garlic with husk, pepper if not using chipotle pepper and onion in a baking pan with a 1" side. Place pan on top rack in oven and broil on high. When dark a little black,  turn all over and blacken on other side.

Remove from oven.

Remove husk from garlic.  Put garlic in blender or food processor  with 1 tomato & puree, then add the rest of the ingredients from the pan including the juice. Add the chipotle if you are not using a grilled hot pepper.

Puree everything until thick and set aside.

In a non stick fry pan add a little grape seed oil, with a little butter for extra flavour. On medium/high heat, when pan is hot add shrimp or scallops and cook for 3 to 5 minutes. Then pour in kitchen gold ( as Rick Bayless calls it Salsas ) from the blender, add salt to taste and cook until hot, a few minutes.

Pour on to serving dish with limes on the side.

Can be served with tortillas, pasta, taco chips  eaten as is or whatever inspires you.

After burning a fire we added a bunch of garlic whole to the coals and roasted. Then peeled and saved for for a roasted Caesar dressing. Recipe to come soon


Fire Roasted Garlic

Salsa verde (green salsa)


tomatillos  6-8

hot pepper 1-2

garlic 1 clove

1/2 onion finely diced

cilantro good handful


To remove husk from tomatillo place in a bowl with hot tap water for 5 minutes.

In a food processor or blender add garlic, hot pepper and pulse until finely chopped. Then cut tomatillos in half and add to the blender and blend. If a little to thick to puree add a little water. Ounce nicely blended add cilantro and salt to taste about 1/2 teaspoon and blend some more.

Finely dice the half onion. After you dice put the onion in a fine strainer and rinse with cold water.

Pour salsa into serving dish and add onion.

Hint Goes great over any white fish.

Hi Tom & Denise

Thanks for the update!

The squash is delicate & delicious - What a hit at our dinner party!

See you in two weeks, then...for more squash and lettuce...and whatever else inspires me - keep the recipes coming.

We had the scallop and summer squash with goat cheese at our dear friends place and it was amazing!!


`© MVP 2012