The Picnic Lives

Yes, summer's still alive and well and I can't think of a better way to celebrate it than with vegetables. I found this Green Goddess sandwich recipe on the Bonjon Gourmet about a month ago and was enchanted by its layers of green vegetables wrapped in fresh bread.

Aside from an abundance of fresh ingredients, the magic of this sandwich is in the spread. Fresh herbs, lemon, garlic and some kick courtesy of a few anchovies make it a great fit with the vegetables. It also makes the spread appealing as a salad dressing when thinned a little with water. I've made these a couple of times and have swapped out the herbs in the spread for whatever combination I could find that was fresh.  As for the vegetables, I couldn't find any green tomatoes, so my green theme had to take a backseat. It still makes for a pretty little meal!

Adapted from: http://bojongourmet.com

Serves 4-6

Ingredients

Spread

• 1/3 cup basil
• 1/3 cup parsley
• 1/3 cup chives
• 2 cloves of garlic
• juice and zest of half a lemon
• 1/2 cup mayonnaise
• 1/2 t salt
• 2 anchovies

Pickled Onions

• 1 white onion, sliced
• 1 cup vinegar
• 2 t sugar
• 1 t salt

Sandwich Fixings

• 1 tomato, sliced
• 1 cup pea sprouts
• 1 cup spinach leaves
• 1 avocado sliced
• 1/2 English cucumber, sliced
• 100g asiago
• 100g brie

Method
For the spread, combine all of the ingredients in a blender (Vitamix!) and puree. To pickle the onions, combine the onions and other ingredients and let sit for at least 30 minutes.

Assemble the sandwich with the suggested ingredients on the bread of your choice. Enjoy!

Soup & Salad: Roasted Cauliflower & Fennel Soup with a Chorizo, White Bean & Arugula Salad

It's a beautiful day in the neighbourhood, a beautiful day in the blah, blah, blah... Day one of Fall is here and I'm in a hearty soup mood to help kick off the season. I found both the soup and salad recipes online and as usual they can be adapted to suit any diet. The soup is vegan, as it uses a base of coconut milk and vegetable stock. I'm sure I've made blended soups with coconut milk before, but really enjoyed the richness it added to this particular recipe once combined with the toasted and smoky vegetables. I displayed the salad in a jar, since that's how I packed it for my lunches. Now that I've tried my first jarred salad as part of a packed lunch, I won't be going back. This storage method keeps all ingredients in good form and ready to mix when you're ready to eat.

The common thread in these recipes is the use of fennel. Tis the season for it and while not everyone loves the slight licorice taste of this root vegetable, I hope these subtle combinations will change your mind.







Roasted Cauliflower & Fennel Soup

Adapted from: http://www.forageddish.com

Serves 4-6

Ingredients

• 1 lb cauliflower florets
• 2 medium heads of fennel
• 1 medium white onion
• 3 cloves of garlic with skin on
• 1 T coconut oil
• 3 cups vegetable stock
• 1 cup of coconut milk
• salt and pepper to taste
• olive oil for drizzling

Method

Preheat the oven to 375F. Wash then loosely chop the fennel and cauliflower florets. Chop the onion and then slice the tips off of the top of each the garlic clove, ensuring that the skin is left on on the rest of the garlic. Place all vegetables on baking sheets and roast them in the oven for approximately 30 minutes, or until the edges of the vegetables brown a little.

In a large pot, heat the coconut oil. Place the vegetables in the pot and toss them to coat them evenly with the oil. Add the stock and coconut milk and allow the mixture to simmer for 10 minutes. Remove from heat and blend with a stick blender or food processor. Season with coarse salt and pepper and blend for another minute to mix in the seasoning. Drizzle each serving with a little olive oil and serve with crusty, buttered bread.


Chorizo, White Bean & Arugula Salad

Adapted From: http://www.kitchenkonfidence.com/

Serves 4

Ingredients

Four canning jars, approximately 750 ml each

Dressing

• 8 T olive oil
• 3 t sugar
• 4 t dijon mustard
• 2 t honey
• 2 garlic cloves, minced
• kosher salt and pepper to taste

Salad

• One fennel bulb, sliced
• Half a red onion, sliced
• 1 cup of white, kidney beans (I used canned and rinsed them)
• 1/2 cup diced chorizo, salami or hearty cured meat of your choice
• 1/2 cup pistachios
• 4 cups of arugula
• Handful of dill, loosely chopped

Method

For the salad dressing, combine all ingredients in a jar and shake well. Pour a quarter of the salad dressing into the bottom of each of four jars. For the salad, divide all the ingredients into four and assemble the salad in a jar, one layer at a time in the order provided.  Ensure the jars are transported right-side-up to ensure the ingredients stay crisp and fresh. When ready to serve, invert the jar and shake to mix the ingredients with the dressing.

Spicy Salmon Cakes

I was enjoying a glass of wine and a cheese platter the other night while reading The Power of Habit by Charles Duhigg. The book discusses habits in general, what drives them and how they can be overridden. The irony of the situation is that the cheese and wine I was enjoying does not constitute a good habit. I don't process either particularly well and feel less than stellar afterwards. Last night's meal choice is one of the habits I need to override.

If you get a chance, have a read of The Power of Habit. Information is relayed using narratives, so the book is captivating as well as informative. There is a section in the book that discusses habits' impact in the world of marketing, which blew my socks off. Who knows, you might just change a bad habit or two while reading it!

Enter a slightly better choice in the form of healthier food: salmon cakes. These are coated in panko crumbs, but I think they balance a food lover's wants and needs nicely. I also opted to put them under the broiler as opposed to pan frying them because my attempt at frying the first few got poor results. Another deviation involved swapping out lime pickle for mango pickle. It's what I could find and I don't think it caused any harm. Finally, I would recommend blending the ingredients together instead simply combining them, as it offers a smoother consistency with every bite.

Adapted from: http://www.chatelaine.com/

Serves 4

Ingredients

• 1 russet potato, peeled and chopped 
• 1 can of salmon in water
• 2 eggs slightly beaten
• 1/4 cup red onion
• 2 T finely chopped mango pickle
• 1 cup panko bread crumbs
• 2 T vegetable oil
• 1/4 cup of plain yoghurt
• 2 T chopped cilantro

Method

Turn the oven on to broil (high).

Boil the potato pieces in a small pot of water for approximately 10 minutes. Drain and either add the eggs, onion and pickle to the food processor to mix or mash the potatoes with a fork in a bowl first and then combine the rest of the ingredients just listed. I took the noticeable bones out of the salmon before combining it with the potatoes, but that's not necessary (I have an aversion to bones). Season with salt and pepper. Form into 6 patties. Pour panko into a deep dish. Coat patties with panko.

Place the patties on a tin foil lined baking sheet and bake for approximately 10 minutes on one side and 5 on the other.

Combine the yoghurt and cilantro in a bowl and serve with the salmon cakes.

Hail to the Picnic!

This spread (and subsequent post) isn't so much about cooking as it is about food in general, but I think you'll appreciate it all the same.

Craving all things summer after a bout with the flu, I was anxious to prepare a lunch that captured the awesomeness of our soon-to-be climate. No doubt most of those still living in winter feel the need for a break from it. Instead of planning a break in the tropics, I've opted yet again to live through it, by doing what I always do: exercising, socializing and eating well. Eating well is about keeping it simple and nothing is simpler than a picnic. 

What do you need? Well, whatever you'd like! We picked up some cheddar and gruyere at a local market, along with an array of vegetables, pickles, deli meats and breads. The beer and chips aren't in the photo, but they were definitely present. You don't want to appear too sophisticated.  

What a perfect way to combine socializing and eating well than a picnic menu for a lunch with friends. I've included a couple of sandwich filling recipes below. 

Serves 4-6 (for both salad/fillinf recipes)

Egg Salad 

• 8 eggs, hard boiled (there is a method to hard boiling eggs, in order to avoid dry, grey yolks): http://www.getcracking.ca/perfect-hc.html
• 2 green onions, green part only
• 2 T mayonnaise
• 1 T sour cream
• 1 t pickle juice
• salt and pepper to taste

Tuna Salad

• 2 tins of tuna packed in water
• 1 green onion, chopped
• 1/2 stick of celery
• 2 T mayonnaise
• 1 T sour cream
• 1 t lemon juice
• salt and pepper to taste

Pesto Pea Salad

I know this blog is drowning in salad recipes, but I'm hoping they are as useful to others as they are to me. I enjoy creamy potato and pasta salads, but am well aware that they are loaded with mayo, other hidden fats and sugars. This version of a pasta salad supplements some of that mayo with yoghurt, which not only offers more in the way of food value, but reduces the fat content too. Go for 2% greek yoghurt and you'll cut out even more fat (although, I did not do that here!). While pesto is loaded with olive oil, again it is a better alternative to mayo as far as nutritive value. I did the unthinkable and fattened up this bad boy with parmesan and prosciutto. I am ok with this decision. I was a delicious one.

Adapted from: http://soupaddict.com/

Serves 6 

Ingredients

• 350 g of dried pasta
• 1/2 cup basil pesto
• 1/2 cup greek yoghurt
• 2 T mayonnaise
• 1 T lemon juice
• 1/4 t salt
• 1/2 cup fresh or frozen peas (thawed)
• 2 big handfuls of spinach
• 1/4 radishes sliced
• grated parmesan to garnish
• pepper to taste

Method

Prepare the dressing by combining the yoghurt, mayonnaise, lemon juice, salt and pesto and mixing well.  Cook the pasta according to package instructions, drain and set aside. Blanch the spinach in boiling water for approximately one minute. Mix the pasta with half of the salad dressing, adding more to taste as per your preference.  Finally, add the vegetables and toss well. I topped my salad servings with fresh pepper, parmesan and some leftover prosciutto.

Avocado Soup - Chilled soup of the year!

I have been searching for this soup ever since my parents advised me of their latest trip north to visit us. Truthfully, I've been looking for this soup much longer than that. My mother has a repertoire of chilled soups she's served at dinner parties over the years that have wowed guests. I have yet to find anything that compares to them and while I continue to make her (and my) favorites, I don't want to serve them to the original chef. This launched me ages ago to find other soups that would complete a summer dinner menu. My mint, spinach soup from a few weeks ago was an attempt to find the one, but this...well this, takes the cake. It has a universal appeal that many chilled soups don't and once the habanero is removed, I think they'll flip for it. Yes, some like it hot, while others do not.

The velvety texture of the soup base combined with a three dimensional topping has texture, punch and a savoury kick makes this my new party soup. I did not expect to enjoy this soup as much as I did. I'll be serving it this Saturday with a crusty loaf of bread, some chilled butter and a crispy salad among other treats. This is soup spirituality for you!

Avocado Soup

Adapted from: http://joythebaker.com

Serves 4

Soup

• 2 Haas avocados
• 1 cup vegetable broth
• 1 T lime juice
• 1 t salt
• 2 T sour cream or yoghurt
• 1 1/4 cup water

Topping

• 1 T olive oil
• 1 small onion
• 4 pieces of cooked bacon
• 2 ears of fresh corn
• 1 habanero, diced
• handful of fresh parsley
• salt & pepper to taste

Method

To make the soup, place the avocado, broth, lime juice, salt and sour cream in a blender. Blend until smooth. Remove the center of the blender and slowly add the water while blender is in motion. Taste and season with salt and pepper as required. Set aside while you prepare the topping.

Heat oil in a frying pan over medium heat. Add onions and saute until translucent, about five minutes. Add corn and pepper and saute for another three minutes. Add sliced bacon and parsley. Cook until well heated. Season with salt and pepper.

Sweet Potato Gnocchi

Had a little bit of a cookathon the other week that produced some interesting results. True to form, not everything worked out the way it should.  Anyways, due to my fear of all things flour-related, I had a little help with this dish from my resident baker Ruedi. Needing and forming dough takes patience and technique: I'm fresh out of both.

The gnocchi itself was doughy and delicious. I would most certainly create it again. The sauce, however needs an overhaul. There isn't enough flavour or substance to bother with it again. Next time I might attempt the creamy sage sauce recipe I just found here: http://www.foodrepublic.com .

I've attached both the gnocchi and original thyme sauce that it went with for you to consider. Grating some of your favorite cheese on the finished dish does enhance the flavours of the sauce a bit, so I'd encourage to pour on the cheese.

Adapted from: http://www.simoneanne.com

Serves 3-4

Ingredients

For the gnocchi:

• 1 lb sweet potato
• 1 1/2 cups whole wheat flour
• 1/4 cup chick pea flour
• 1/2 t salt

For the sauce:

• 1 red onion, sliced
• 3 T lemon juice
• 2 T chopped fresh thyme
• 1 T olive oil for sautéing
• Salt and pepper 

Method

Preheat the oven to 350 degrees. Bake the sweet potato for 30-45 minutes or until well cooked and soft all the way through. Peel and discard the sweet potato skin. Let the potato cool completely.

Place the sweet potato in a bowl and mash with a fork. Add the flours and salt. Knead the dough well, adding flour to assist in handling it. Avoid adding more flour than necessary, as it makes the dough tough.

When you can easily handle the dough, separate it into four segments and roll each part into long strands approximately 3/4'' in diameter. With a fork, cut each strand into 1 inch segments. If you'd like to make the segments look like gnocchi pieces, press a fork into them and round out the edges with your fingers (I opted not to). You can store these in the fridge for 2-3 days.

When ready to cook the gnocchi, boil a pot of water just as you would when making pasta.When the water boils, add a pinch of salt and the gnocchi. Keep the water simmering and stir occasionally to prevent the gnocchi from sticking. When they float to the surface of the water, let the cook for another 5-10 minutes to taste.

Sauté the onions in oil for about 10 minutes until soft. Add the lemon juiced and thyme and continue cooking for about 10 minutes. Add salt and pepper to taste.

Mix with the gnocchi, adding grated cheese to top off the dish if you like (I do!).

Crab Salad Rolls

There is something about chef Michael Smith's haircut that just doesn't jive. I was watching his show Chef at Home at the gym and this hairdo he had going on seemed to overshadow his fabulousness. Didn't help that Pearl Jam's Eddie Veder kept appearing on an adjacent screen with his yummy tousled curls falling all over his face. I still managed to drool over Smith's  parchment paper-baked fish and tuna salad rice paper wrap creations. Only, I wanted something a little different. 

I doubt imitation crab has ever been chic, but if I was serving real crab in a prairie city such as Edmonton, I would be serving it for a special occasion. It is pricey! This isn't that occasion. I needed lunch food and a Vietnamese-style wrap sounded like the perfect item. Instead of a typical wrap filling, I opted for the crab salad recipe below. Awesome! Light, delicious and I wasn't tired of it after three days. 

Adapted From: http://www.skinnytaste.com/

Serves 6

Ingredients

• 1 medium avocado chopped
• 2 cups chopped imitation crab 
• 2 T chopped red onion
• 2 T capers
• 1 lime, juice of
• 2 T chopped cilantro
• 1 t olive oil
• salt and pepper
• rice paper sheets

Method

In a medium bowl, combine onion, lime juice, olive oil, capers, cilantro salt and pepper. Add crab meat and toss well.

Dip the rice sheets in warm water to soften (follow package instructions and take advantage of this useful tutorial on You Tube: http://www.youtube.com/watch?v=IfI1wMeDXhg&feature=fvwrel). 

Drop a few tablespoons worth of the crab salad into the centre. Fold the edges into the centre of the wrap and roll the paper into a tube-like creation. Seriously, just watch the tutorial.

Chipotle Chicken Tortilla Soup

What a difference daylight makes to my poor food photos! Man I need to cook mid-day more often. I also need more soups like this hearty multi-dimensional delight. This could use a little heat, perhaps in the jalapeño or hot sauce form. Anyways, I thought a little heat was in order considering that we are experiencing the coldest day so far this winter.

Adapted From: http://eclecticrecipes.com

Serves 8

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 t salt
• 1 t pepper
• 1 T olive oil
• 1 medium red onion, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 2, 15 oz cans of fire-roasted tomatoes
• 1, 15 oz can of black beans
• 1 litre of chicken stock
• 1 t chopped chipotle pepper in adobo sauce
• 1 T smoked paprika
• 1 T cumin
• 1 t chili powder
• 1 t dried oregano
• 1 medium avocado, chopped
• 1/4 cup chopped cilantro
• 1/2 cup feta cheese, crumbled
• handful of tortilla chips

Method

1. Combine chopped chicken breasts with salt and pepper. Preheat a large soup pot. Drizzle with 1 tablespoon olive oil. Add chicken to soup pot. Add red onion, green pepper, red pepper, yellow peppers and garlic. Cook over medium heat until chicken is done and no longer pink.
2. Add fire roasted tomatoes, black beans, chipotle chili peppers and adobo, paprika, cumin, dried oregano and chipotle chili powder. Add 1 quart chicken stock. Bring to a boil and reduce to a simmer. Simmer for 25 – 30 minutes.
3. Garnish soup with chopped avocado, crumbled feta, and tortilla strips.

Meat-Free Middle Eastern Feast

I am officially meated out. Over the last two weeks, we've indulged in too many meat-laden meals. I need a break from steak.

On occasion I crave meatless dishes, especially after the holidays when meat appears only to be served with heavy sauces and sides. After a spring cleaning session, I pulled out a March issue of Canadian House & Home and found the solution to my cravings: North African and Israeli-inspired salads and entrees. The kinds of dishes we prepared tonight call for quality produce. I had farm carrots, beets and onions, so our salads felt clean and tasted crisp and new. 

The Shakshuka, a simple egg dish on a layer of cooked tomatoes was lovely, but lacked the punch that great tomatoes can contribute. All I could find at the grocer today were stacks of tired-looking romas, which I reluctantly used. In a case such as mine, you may want to wait for better quality tomatoes or experiment with canned as the recipe suggests.  You'll notice in the photo above, the large plate with the carrot salad and Shakshuka also has a slice of grilled eggplant with a chunk of Appenzeller cheese on top. The eggplant is simply sliced in 1/2 inch sections, brushed with olive oil and baked at 375F for 15 mins or so. I typically add whatever leftover cheese I have to each slice's surface once grilled and throw it back in the oven for 10 minutes tops. Tonight I just threw a piece on the hot eggplant and let it melt on its own. 

From: Canadian House & Home March 2011. pp. 116 & 118.

Shakshuka
Serves 8

Ingredients

• 10 large ripe tomatoes
• 1T flour
• 2 t sugar
• 3 T olive oil
• Salt & Pepper to taste
• 8 eggs
• 1/2 cup of flat-leaf parsley

Method

Slice off the very top of each tomato then, using the largest holes on a box grater, grate tomatoes until only the peel is left (I lost bits of my hand doing this so be careful). Discard peels. If you cannot find serviceable fresh tomatoes, use canned whole ones in a pinch; just use a few more and squeeze out a bit of the excess juice. In a deep cast-iron skillet or pan, stir together tomatoes, flour, sugar and olive oil and cook uncovered over medium-high heat for 30-40 minutes, or until sauce is a rich, deep red and has cooked own significantly. Season with salt and pepper.

A few minutes before serving, reduce temperature to low, make 8 wells and crack an egg into each. Cover pan with a lid or tinfoil for 5 to 7 minutes, or until eggs are cooked to your liking. Top with a little more salt and chopped parsley. Serve hot with warm pita or lavash bread.

Orange & Carrot Salad
Serves 8

Ingredients

• 4 large carrots
• 4 large seedless navel oranges
• Juice of 1 lemon
• 1 T honey
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/4 cup of pine nuts, lightly toasted in a fry pan (I used pumpkin seeds)
• Sea salt to taste
• Pinch of chili flakes

Method

Peel carrots and discard peel. Using the same carrot peeler, make "ribbons" out of each carrot, peeling away until you get down to the woody core. Discard the cores. Cut tops and bottoms from oranges, slice off peel, then cut sections of oranges out from between the membranes. In a serving bowl, mix lemon juice with honey. Add carrot ribbons, orange sections and red onion. Gently toss with lemon-honey dressing. Tear up mint leaves and toss into salad. Scatter toasted pine nuts over top and sprinkle with salt and chili flakes, then toss once more before serving.

Beet & Pomegranate Salad
Serves 8

Ingredients

• 4 whole medium beets, washed
• 2 t Dijon mustard
• Juice of 1/2 a lemon
• Pinch of sugar
• 1/4 cup good-quality olive oil
• Salt & pepper to taste
• 1 cup pomegranate seeds
• 1 bunch watercress ( I used two cups of baby spinach)

Method

Preheat oven to 400F. Trim the rough root and green leafy tops from the beets (save the greens...if you've learned anything from this blog you will SAVE THE GREENS!!!). Wrap beets tightly in foil-like swan and roast 1-1.5 hours, depending on size. When done, let cool until you are able to handle them, then pop off skins over the sink. Cut beets into 1" cubes and set aside.

To make vinaigrette, in a small bowl whisk together mustard, lemon juice, sugar, olive oil, salt and pepper. Set aside.

In a salad bowl, toss prepared beets with pomegranate seeds and vinaigrette and let sit at room temperature for 1 hour. Just before guests arrive, toss with watercress (aka spinach). Taste for seasoning and adjust if need be. 

Carrot & Dill Soup

This was part of last week's cooking rampage and I was expecting cold weather would accompany the soup and stew I made. No such luck; we had some of the mildest temperatures on record. Didn't stop me from gobbling up the soup. 




Adapted From: http://www.canadianliving.com

Ingredients

• 2 T butter
• 3 celery stalks, chopped
• 2 onions, chopped
• 2 garlic cloves, minced
• 1/2 t salt
• 1/2 t pepper
• 5 cups chopped carrots
• 8 cups vegetable or chicken stock
• 1/4 cup chopped fresh dill
  
  3/4 cup of buttermilk

In a large heavy saucepan, heat butter over medium heat; cook celery, onions, garlic, salt and pepper, stirring often, until softened, about 5 minutes.

Add carrots; cook for 4 minutes, stirring occasionally. Add stock and bring to boil; reduce heat, cover and simmer until carrots are tender, about 35 minutes.

In food processor or blender, puree soup in batches. If you've got a hand mixer, pat yourself on the back for your swift decision and use that bad boy! Add in the dill mixing will and serve.

Pulled Pork Sandwiches, Coleslaw & Carnitas

  I've made pulled pork in a crockpot earlier this year, but was keen to try baking it in the oven in order to get that crispy surface area that makes pulled pork so noteworthy. Even with a dry rub, the pork retained quite a bit of moisture. It looks like a lump a charred turd once cooked, but should fall apart easily with a little prodding from your fork and knife and I can assure you, this will be the best turd you've ever prepared! Our first meal with it was a simple sandwich with plum chutney as a sauce. If you have soft buns (lunges will help!) and barbecue sauce, I can only assume you would moan at the pulled pork sandwich combo Paula Deen puts together on her recipe available through the coleslaw link below.

Pulled Pork: http://thewholekitchen.blogspot.com

Serves 8

Ingredients

•  3.5 lbs. pork shoulder (bone in)

• 1/2 cup dark brown sugar
• 1/3 cup kosher salt
• 
1 T chili powder

• 1 T cumin

• 1/2 tsp red pepper flakes

• 1/4 tsp. cayenne
• 1 T smoked paprika

1. To make the rub, thoroughly mix together the brown sugar, salt, smoked paprika, chili powder, cumin, smoked paprika, red pepper flakes and cayenne.
2. Pat dry the pork shoulder and then liberally apply the rub to all sides. Place in a leak-proof container. Cover and refrigerate for as long as 24 hours, or as little as overnight. It will give up a cup or more of liquid so make sure your container is big enough to prevent spillage.
3. Remove the shoulder from refrigerator, brush off any excess or caked on rub. Move to a clean roasting pan with the fat side up.
4. Heat the oven to 275F. Place in the oven and let roast for 9 hours. Yes, I’m serious about it taking that long. After about 3 hours, there will be enough fat rendered to allow you to baste the shoulder every 1 to 2 hours. With a large spoon simply pour the rendered fat over the shoulder.
5. You will know it’s ready because the outside of the shoulder is extremely dark, nearly burned looking. The pork should pull easily from the bone and the fat/skin on the top should be nearly crispy.
6. Remove from the oven and let rest for at least 30 min. Using a pair of forks or very clean hands pull the pork away from the bone. This should be very easy to do.
7. Serve on a bun with bbq sauce, on tortillas..this list goes on!

Buttermilk Coleslaw Recipe: http://www.pauladeen.com

Serves 6

• ½ cup mayonnaise
• 1½ T Dijon mustard
• 2 T light brown sugar
• 2 T apple cider vinegar
• 2 T buttermilk
• ½ t celery salt
• 1 t kosher salt
• 1 t freshly ground black pepper
• 4 cups finely shredded green cabbage (about ½ head)
• 4 cups finely shredded purple cabbage (about ½ head)
• 2 large carrots, grated

Whisk together the mayo, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

 The following night, we made carnitas with the pork. I opted for tortillas from the Argyll Foods on 63 Avenue. Their little corn tortillas are made with masa flour and make all the difference as far as flavour is concerned. With tomatillo salsa, avocado slices, cilantro and a little sour cream, these were delicious little meals. 

Tomatillo Salsa


Ingredients

• 4 tomatillos, finely chopped
• Juice of one lime
• 1 T olive oil
• 1 garlic clove, minced
• 1/4 large red onion, diced
• 2 T chopped cilantro
• 1 jalapeno pepper, diced
• Salt and pepper to taste

Simply combine the ingredients and serve. Tomatillos are firm in texture and not as juicy as a tomato, so don't be surprised when you slice them open. I remove the seeds from one half of the pepper and leave the seeds from the other half in. This gives me a medium salsa.




Carnitas


As far as the carnitas are concerned, heat your tortilla shells in a dry frying pan on high heat for a minute on each side. Pile as much sour cream, avocado, pork, salsa and other treats that you can handle on top and eat carefully: These babies are messy.

Lentil, basil, pinenut & heirloom tomato salad

This salad is not unlike a lentil salad I made earlier this year, but the addition of toasted pine nuts and celery change the dimensions a bit. We enjoyed this with the chicken soup I just posted and last night's leftover cheesecake. 


Adapted from: www.thecrosbykitchen.com


1 cup dry french lentils
1/3 cup chopped kalamata olives
1/2 cup chopped celery
1 cup baby heirloom tomatoes, sliced in quarters
1/4 cup toasted pine nuts
3 T chopped fresh basil
2 T olive oil
3 T balsamic vinegar
Salt and Pepper to taste
1/2 cup mozarella cheese cut into cubes


Cook lentils according to package instructions. Rinse and let cool. Combine all ingredients and serve immediately.

Chicken & Spinach Soup with Fresh Pesto

From: www.deelish.com


Serves 6


Ingredients

• 3 T olive oil
• 1/2 cup carrot or diced
• 1 large boneless, skinless chicken breast, cut into quarters
• 1 clove garlic, minced
• 5 cups chicken broth
• 1 1/2 t dried marjoram
• 3 cups baby spinach, coarsely chopped
• 1, 15-oz cannellini beans, rinsed
• 1/4 cup grated Parmesan cheese
• 1/3 cup lightly packed fresh basil leaves
• Freshly ground pepper to taste
• 3/4 cup croutons for garnish 

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add carrot and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.


With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavours.
Combine the remaining 1 tablespoon oil, Parmesan, and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. 


Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons and serve.