My daily bread...

Farmers’ Market Mornings👩‍🌾🧺🌻

Saturday mornings have officially become one of my favorite parts of the week.
It was downright nippy at the Farmers’ Market this weekend and I was VERY thankful for the mittens I bought from Olive the week before. Apparently Patty had the same idea, because when we ran into each other we had to have a little mitten-finger hug.💛
And honestly, this market right now... September is showing off. The tables are absolutely bursting with beautiful vegetables, herbs, potatoes, onions, garlic all the things we wait all year for. You can feel that first frost nipping at our heels, though, which makes me want to scoop up every last minute of it while I can.

Nancy has become my Saturday morning market sidekick and, perhaps more accurately, my pack horse(Bless you girl!). We meet up early, before the crowds, and there are usually several trips back to the truck because apparently I have absolutely no ability to buy a reasonable amount of vegetables.

It’s absolutely astonishing how many of you I run into down there. Rise customers are everywhere! A quick hello turns into a little visit, we’re checking out each other’s bags, talking about what everyone found, and inevitably someone is looking into my overflowing bags asking, “Oh my gosh, is that going on the menu this week?” I love Saturday mornings, seeing so many familiar faces and knowing that a whole bunch of that beautiful market goodness is coming back to Rise with me.
There's only about a month of outdoor market season left. How did that happen already?

So dig out your mittens, wrap a scarf around your neck and come join us on a Saturday morning. These next few weeks are the very best of Alberta Harvest Season and I'm going to be bringing as much of it back to the Rise Kitchen as I possibly can.

Mondays at Rise☀️

Here we go again, you guys know the drill by now, right?

Doors open at 7am The patio is getting set out, Rise & Shine Muffins are on the counter, coffees are rolling and we’re getting that pastry counter filled up as fast as we possibly can.

And then we start chopping.

All those beautiful Farmers’ Market veggies you just saw? This is where they start making their way into the Rise Kitchen.

First up will be Grilled Chicken and Roast Ham Wraps, and then we’re getting into this week’s salad bowl.

I’m thinking a little Broccoli Slaw meets Quinoa Bowl this week. Quinoa, those beautiful little baby market potatoes, loads of crunchy broccoli and pretty much every other gorgeous vegetable I hauled home Saturday morning. We’ll toss the whole thing in a bright mango-lime vinaigrette, load it up with fresh herbs and toasted sunflower seeds, and see where it takes us.

Basically, Monday morning we start with a very full kitchen and a very big pile of vegetables and we get things out to you as fast as we can chop.

🚨 A Little Sourdough Schedule Shake-Up!

Okay, all of you who just skim through here looking for your favorite things, pay attention to this one!
We’re making a few changes to our sourdough schedule, and the first one is a good one…

SOURDOUGH BAGELS ARE BACK!!!
Remember those beauties? We’ll be mixing them up on Mondays, giving them that beautiful overnight sourdough ferment, and then boiling and baking them fresh Tuesday mornings.
You can grab them right off the counter to take home, or let us slice and toast one up for you while you’re here. And just like the rest of our sourdough, if there happen to be any left at the end of the day, into the freezer they go so you can stock up from there too.
Bringing bagels back means we’ve had to shuffle a couple of things around. Sourdough Milk Buns are moving from Thursday to WEDNESDAY, so if Thursday has always been your milk bun day, you’re going to have to retrain yourself.

There’s a reason for all this shuffling. With fall upon us, we’ve got some pretty delicious things lining up for Wednesday, Thursday AND Friday lunches at Rise.

Okay… here’s the BIG news.🍴

Rise is bringing you a lunch special THREE days a week!

Now, don’t panic, Monday and Tuesday aren’t going anywhere. The fridge will still be filling up with our wraps, salad bowls and all the other grab-and-go goodness we make for you every week.

And don’t forget about them BLTs with a fried egg! Those beauties are available as long as our doors are open. Toasted focaccia, bacon, Havarti dill, tomato, lettuce, aioli and that fried egg… so if you’re looking for something warm on one of these chilly fall days, we’ve got you covered.

But starting Wednesday, we’re adding a little something extra to the lunch lineup…

Wednesday is SOUP DAY. Yes, all of you who have been patiently waiting, it’s back! Every Wednesday through the cooler months, there’ll be a big pot of something warm and delicious coming out of the Rise Kitchen.

Thursday is our wild child. And I think this might be the one I’m most excited about. There is so much creativity flowing through the Rise Kitchen right now, and I am absolutely grinning from ear to ear. I have all these incredibly creative minds around me who genuinely love talking about food, dreaming up food and figuring out what we should make next. And if you know me at all, you know I could talk about food ALL DAY LONG.
I have found my people!!💛

So Thursday gets to be our little kitchen collaboration. We had a bit of a melting of the minds last week, and let me tell you there are some VERY good ideas floating around in this little bakehouse. Thursday could be just about anything, and that’s exactly how we want it.

And Friday? You already know Friday. TGIF PIZZA.🍕

Now let’s get into what we’re cooking THIS week…

WEDNESDAY - SOUP DAY

We’re kicking off our first Wednesday Soup Day with one of your absolute favorites: Farmers’ Market Chicken Noodle Soup

We’ll be roasting up whole chickens and loading that pot with pretty much every beautiful Farmers’ Market vegetable we can get our hands on. We’ve also got some gorgeous roasted squash tucked away from last week, so we’re going to purée some of that right into the broth. No cream, it’ll just give that beautiful chicken broth a little extra body and richness.

And because apparently one noodle just isn’t enough around here, we’re mixing it up. A little buckwheat noodle, a little broken linguine noodles, loads of roasted chicken, all those market veggies and that beautiful golden broth.

Chicken Noodle has always been one of your favorites and trust me, there are a few more old favorites coming back as soup season rolls along!
We’ll start ladling bowls at 11am, just like the olden days. You can sit down and have a bowl with us, or take home a litre.

And look at how nicely this worked out… Wednesday is Milk Bun Day now! So if you need one warm sourdough milk bun alongside your soup, you can grab a single or half a dozen, or a dozen, or however many you decide you absolutely need.
This one is always popular, so pre-ordering is never a bad idea.

THURSDAY - THE GOLDEN HARVEST BOWL

Okay, our very first Thursday wild child is taking shape, and this one is going to be GOOD.

We’re calling it our Golden Harvest Rice Bowl.

It starts with the rice and honestly, I could eat an entire bowl of this rice all by itself. We steam it with fresh organic turmeric root that we blend up with garlic and a little avocado oil, throw in a bay leaf and let the steamer do its thing. It comes out this gorgeous golden color and tastes absolutely amazing before we even put anything on it.

Then come the Farmers’ Market veggies. And you’ve seen what I’ve been hauling to Rise lately, there are A LOT of them. We’ll roast up a big sheet pan full, add some crispy chickpeas and grilled chicken, and then drizzle the whole thing with a lemony sunflower herb sauce made with sunflower seed butter, our herb pesto and lots of fresh squeezed lemon.

And look at these little cabbages! Apparently after the big cabbage is harvested, if the plant is left in the ground it starts producing these adorable little baby cabbages. Who knew?! I found them at the market this weekend, so of course they had to come with me. We’ll quarter them and roast them right along with everything else and finish the bowl with a little pile of paper-thin fresh market cabbage, very lightly dressed with a simple vinaigrette. Something fresh, crunchy and bright on top of all those warm roasted veggies and chicken. We start serving at 11am.

And here’s the other great thing about this one, it’s also becoming a Rise frozen meal. So if Thursday gets away from you and you don’t make it in for lunch, don’t worry. We’ll be making extras, packing them up and adding them to that grab-and-go freezer.

Which brings me to something some of you might remember…

WHAT’S IN THE FREEZER

For those of you who have been with us since the beginning, you might remember this little board.

Well… IT’S BACK.

It’s been hanging on that wall blank for far too long, and today I finally got out the pen and started filling it up again.

We’ve been working hard behind the scenes getting that grab-and-go freezer stocked back up with the things that make life a little easier, quesadillas, pizzas, breakfast burritos, Chicken Parm and all sorts of other good things you can grab on your way out the door and tuck into your freezer at home.

Each week, our Thursday creation will give us another opportunity to make something delicious for lunch and add another ready-to-go meal to the freezer.

My intention? I want that freezer BURSTING.

So when you’ve had one of those days, dinner can be as simple as opening the freezer at Rise and seeing what we’ve made for you.💛

🍕TGIF PIZZA - HERE WE GO AGAIN!

But first… did you get one LAST Friday?!
That Bacon Cheeseburger Pizza. Oh. My. WORD.
Remember those crispy little potato shreds we weren’t entirely sure were going to work? Well, they WORKED. Crispy baked potato shreds piled on top with that dill pickle, all the burger goodness underneath… that one was something else and the good news is we have some in the grab-n-go freezer waiting for you!
And I thought I’d give you a little peek at what Friday mornings actually look like around here because pizza completely takes over the Rise Kitchen.

Dough stretching 101 is in full swing. Cheese is being grated. Toppings are being chopped, roasted and prepped. There are sheet pans everywhere. Everyone has a job, everyone has their hands in something and somehow it all comes together in time for 11am. And then we do it all over again the next Friday.

THIS WEEK: GINGER BEEF

I decided it was time to get some beef on your plates.

We’re starting with a beautiful big piece of beef and braising it low and slow until it is absolutely buttery soft. Then we’ll pull it apart and toss it in our house-made ginger beef sauce.

Onto our sourdough pizza crust it goes with grilled peppers and onions and, of course, piles of mozzarella.

And THEN it comes out of the oven... You know we’re not finished yet.

We’ll pile it up with fresh greens, shredded carrot and those wonderfully crunchy fresh mung bean sprouts, then finish the whole thing with a drizzle of lime-ginger aioli and toasted sesame seeds.

Sticky ginger beef. Melty cheese. Roasted peppers and onions. Fresh crunchy greens. Carrot. Bean sprouts. That bright lime-ginger finish. Ready Friday at 11am until we sell out.

CHEESECAKE FRIDAY 🍑

Okay, have you eaten a BC peach this year?! I don’t know what happened out there, but they have been absolutely incredible. Juicy, sweet, dripping-down-your-arm delicious and I have a beautiful box of them sitting in the Rise fridge right now.

So obviously… we’re making BC PEACH & GULL LAKE HONEY CHEESECAKE

We’re starting with our brown butter graham crust and a beautiful vanilla New York cheesecake. We’ll roast some of those peaches first to intensify all that gorgeous flavour, then tuck them right into the cheesecake along with ribbons of concentrated white peach purée and Gull Lake honey.

Once it’s baked and chilled, I’m going to cover the top with sliced peaches set into a glossy peach & honey gelée, basically peaches suspended in peach juice. 🍑
Then a little Chantilly and a salty, buttery brown butter honey crumble to finish it all off.
This one feels like one last glorious bite of summer before we officially give in to fall.

We’re going to keep squeezing every last minute we can out of these beautiful late-summer-meets-fall days. The patio and Mother Nature played a pretty good game of tag last week as we got flooded out a couple of times and there was definitely some wringing out of tablecloths and drying of napkins happening around here. But we’re not giving up yet.

The big basket of afghans is ready to go, so if there’s a little nip in the air, grab one, throw it over your shoulders and stay awhile. Old Man Winter might be nipping at our heels, but he doesn’t get the patio quite yet.

And apparently the kitchen decided it was time… so Pumpkin Spice Lattes are officially back! We mixed up our first batch, I bought a few pumpkins to scatter around, and we’re embracing it. If pumpkin isn’t your thing, we’ve got Golden Milk, Chai and all those warm, cozy drinks that just seem to taste better when there’s a little chill in the air.

So come grab something warm, find yourself a spot on the patio, wrap up in an afghan and let’s enjoy every last bit of this beautiful in-between season while we’ve got it.

Hope to see you down at Rise this week. I’ll be back here next Sunday with all the delicious things we’ve got planned for the week ahead.💛

#5, 4324 - 54 Ave., Red Deer Alberta
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