Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Stuffed Zucchini or Kousa Squash

Stuffed Zucchini Or Kousa Squash

 If you manage to find or grow a kousa squash, use it for this by all means, but this recipe also works well with regular green or yellow zucchini. You can use ground beef or lamb, although the latter is more traditional.

Ingredients
Stuffing
½ cup uncooked long-grain rice
2 tablespoons olive oil
½ pound lean ground beef or lamb
1 clove garlic, chopped
1 teaspoon allspice or cinnamon
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper
Squash and sauce
2½ pounds medium-size zucchini or Middle Eastern kousa squash 

   (about 8)
2 tablespoons olive oil
1 medium yellow or white onion, thinly sliced

1 teaspoon kosher salt, or to taste

½ teaspoon chili flakes
Freshly cracked pepper, to taste
2 pounds firm tomatoes, chopped with juice, or a 28-ounce can of 

   chopped tomatoes, undrained
2 tablespoons tomato paste
¾ cup water, as needed
Greek yogurt, optional, for serving

Directions:
To make the stuffing:
Rinse rice in a colander under running water until clear. Put into a bowl with 2 cups of boiling water. Drain after 10 minutes and set aside. Add olive oil to a Dutch oven on medium heat, then add meat and garlic, and cook, using a wooden spoon to break meat into ¼-inch pieces. Continue until meat is slightly pink but not fully cooked. Reserving drippings in Dutch oven, remove meat with a slotted spoon and place in bowl with rice, adding allspice or cinnamon, parsley, salt and pepper. Mix by hand to combine. Set Dutch oven aside but do not clean.

To make the squash:
Trim off the stem from one of the squash with a knife and cut squash in two crosswise. Insert an apple corer at one end of squash and push through until about ½ inch from end of squash. Pull out core. If it does not come out, use a melon baller to remove squash insides. The goal is to hollow squash until there is about ¼ inch of flesh remaining on all sides of the squash. Repeat with all of the squash.

Loosely place the stuffing by hand into the squash, taking care not to pack the stuffing in. Fill each squash to about ½ inch from its top. Reserve any remaining stuffing to add to the sauce when the squash are cooking, if desired.

Return the Dutch oven to the stovetop and add 2 tablespoons of olive oil to meat drippings. Add onions to the pot with salt, chili flakes, and pepper. Top with chopped tomatoes and tomato paste. Set stuffed squash upright in pan, tilting them slightly to their side. Cook on medium heat until the sauce begins to simmer. Lower heat, cover, and gently simmer 40 to 50 minutes. Halfway through, turn the squash if needed. Add water as needed to keep sauce a little on the thin side.

Remove from heat and serve squash in a bowl with a ladleful of sauce. Serve with a dollop of Greek yogurt, if desired.

Lemony Fennel and Broccoli Pasta Trofie

         Pasta of Many Choices     Lemony Fennel and Broccoli Trofie

I no longer publish my family on the blog as things were so different 18 years ago when I began as DineWithDonna.  This photo on the left is from a display in Italy of the speciality pasta from the three long aisles of choices in a grocery store.  Trofie begins as a flat noodle and is finished in a twist.  It is designed to hold the sauce accompanying the addition to the pasta.  My daughter makes a Trofie pasta dish with green beans.  Oh Yum!    Serves 4

Ingredients: 

2 tablespoons EVOO

1 large fennel bulb, finely chopped

3 cloves garlic, sliced

1 teaspoon fennel seeds

1/2 teaspoon chili flakes, plus extra to serve

12 ounces Trofie Pasta

1 head broccoli, finely chopped

1 unwaxed lemon, zest and juice

  Pecorino cheese

Directions:

Set a large frying pan or sauté pan over a medium heat and add 1 1/2 tablespoon oil and the fennel.  Add a pinch of salt and gently fry, stirring frequently for 10 minutes until softened with no color.  Add garlic, fennel seeds and chili flakes, cook for another 3 to 5 minutes until fragrant.

Meanwhile bring a pan of water to a boil, (add salt only to boiling water)  and cook the pasta stirring frequently for 12 to 15 minutes until al dente, adding the broccoli the last three minutes.  Using a large mug

scoop out a cup of the pasta cooking water, then drain the pasta.

Add the pasta to the fennel mixture with the lemon zest and juice and a generous "glug" of pasta cooking water, tossing through until you have a glossy sauce.  Grate over the pecorino cheese and drizzle over with the remaining 1/2 tablespoon EVOO.  Top with black pepper and more chili flakes, if liked.

 

Caramelized Red Pepper Spaghetti

 Caramelized Red Pepper Pasta

Cooking the peppers low and slow intensifies their flavor and inherent natural sweetness to very special effect.  

Ingredients:

2 tablespoons pine nuts

3 tablespoons extra virgin live oil

2 red bell peppers, deseeded and thinly sliced

5 1/4 oz. spaghetti

lg. pan of salted boiling water salted

2 cloves garlic, thinly sliced

Pinch chili flakes

1/4 cup picked basil leaves, more for garnish or to serve

4 tablespoons grated cheese

Directions:

Toast the pine nuts in a non-stick skillet of a medium heat 4-5 minutes.  shaking regularly until golden.  Set aside on a small plate.  Heat the oil in the same skillet over a medium-low heat and add the sliced peppers,  then lower the heat and fry gently for 25 to 30 minutes, stirring regularly until very soft.  When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted water for 10 minutes.

NOTE:  Never add salt to cold water but wait for it to come to a boil.  It will pit your pan.

Add to the skillet the sliced garlic, chili flakes and basil to the peppers and cook for 3-4 minutes until the garlic is golden.  Transfer the cooked spaghetti to the red pepper pan along with a little of the cooking water if needed.  Add the toasted pine nuts and grated cheese, tossing together.  Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve. 

 

 

Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

Mini Panini With Porchetta Tenderloin & Caper Mayo

                                                      

Mini Panini With Porchetta 

Tenderloin & Caper Mayo

Moist homemade focaccia sandwiches with porchetta-spiced pork tenderloin, peppery arugula and a punchy caper mayo make a satisfying three-bite appetizer. If you want to save time, use small dinner rolls instead of making focaccia. The focaccia is an adaptation of Jim Lahey’s no-knead pizza dough, with the addition of olive oil and more yeast.           
Ingredients:

Focaccia
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan

Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil

Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving

Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough.  Clean the sides of the bowl and cover tightly with plastic wrap.  Let rise at cool room temperature for 16 to 24 hours.

Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.

Preheat oven to 450°F (232°C).

Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.

For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.

Let pork sit at room temperature for 30 ­minutes. Preheat oven to 350°F (177°C).

Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)

When ready to serve, slice pork 1/3 inch (3 ­mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and ­few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini

Black Lentil Sauce With Pasta ~ Vegan

Black Lentil Sauce With Pasta

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Ingredients:

2 tablespoons olive oil
1 large onion, diced (2– 2 1/2 cups)
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4-6 cloves garlic, rough chopped
11/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian 

    herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish

1 1/4 cup caviar lentils (or other small lentils for quick cooking. 

1 1/2 cups tomatoes. diced with juices or substitute a 14 ounce can of                              

   crushed tomatoes with juices.

3 1/2 cups veggie stock or broth or sub. water with 2 bouillon cubes

3/4 cups ground toasted walnuts, hemp hearts, or ground pecans

2 teaspoons balsamic vinegar 

Glaze

3 tablespoons tomato paste

2 tablespoons water

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1/2 teaspoon sriracha

1/2 teaspoon onion powder

1/4 teaspoon salt

Directions:

Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Bigger lentils will take longer. Uncover.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!

Notes:
If using hemp seeds- use the shelled soft “hearts”- not the whole seeds (these will be gritty).

Broth: If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Lentils: For fast cooking use small lentils: French Green Lentils or Split Red lentils. Brown lentils will take mush longer to cook.

Storage: This can be made ahead and will keep up to 4 days in the fridge.

Muhammara Dip. ~. Vegan

                                                           

Muhammara Dip

A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. 

Ingredients
3 roasted red bell peppers ( from a jar, or roast and peel your own)
1/4 cup Italian parsley
1 clove garlic
1 teaspoon freshly squeezed lemon juice
1–2 teaspoons ground cumin
1/2–1 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
1/4 cup olive oil
1–2 teaspoons honey, more to taste
1 cup fresh walnuts, lightly toasted
1/2– 3/4 cup bread crumbs 

Garnish:

1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Directions
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.

Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.  If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.

Note

To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

Lentil Bolognese ~ Vegatarian

 

Lentil Bolognese

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.  Recipe from "Feasting At Home"
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4–6 cloves garlic, rough chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish
1 1/4 cup black caviar lentils (or other small lentils- see notes)
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
3/4 cup hemp hearts, or ground toasted walnuts or pecans
2 teaspoons balsamic vinegar

Directions:
Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.

Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!
Notes:

If using hemp- use the shelled soft “hearts”- not the whole seeds ( these will be gritty).

If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Feel free to sub-French Green Lentils or Split Red lentils

This can be made ahead and will keep up to 4 days in the fridge.

Pasta Vodka Sauce

Pasta Vodka Sauce 

Vodka may seem like a strange ingredient in pasta sauce, but it helps amplify the heat of chili flakes and balance out the sweetness of tomatoes. Feel free to skip the alcohol; you’ll still end up with a tasty rosé sauce. For a richer sauce, swap the table cream for 1 cup (250 mL) 35% cream plus 1/4 cup (60 mL) water. Do not use half-and-half, as it has a tendency to curdle.
Ingredients:
1/4 cup (60 mL) unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced, about 2 tbsp (30 mL)
Fine sea salt to taste
1/2 tsp (2 mL) chili flakes
1 tube (156 mL) Italian double-concentrated tomato paste
1/3 cup (80 mL) vodka
1 1/4 cups (310 mL) 18% table cream
1/2 cup (125 mL) finely grated Grana Padano cheese
Freshly ground black pepper to taste

Directions:
Melt butter in a large Dutch oven set over medium heat. Add onions, garlic and salt. Cook until very soft and just starting to brown around edges, 12 to 14 minutes. Stir in chili flakes and cook 30 seconds more. 

Stir in tomato paste and continue to cook, stirring often, until colour deepens and paste begins to stick to bottom of pot, 3 to 5 minutes. 

Pour in vodka and stir until absorbed, about 1 minute. 

Stir in cream. Bring to a gentle simmer over medium heat then reduce to low. Cook, stirring often, until flavors meld and sauce is very thick, about 10 minutes. 

Stir in cheese until melted, 1 to 2 minutes. Season with salt and pepper. Remove from heat. For a smoother sauce, use an immersion blender to reach your desired consistency.

Cool for 45 minutes then pour into a 2-cup (500-mL) glass jar.   Cool completely.   Cover and refrigerate for up to 4 days.

Makes 2 cups (500 mL), enough for 500 g or 2 pounds of dried pasta.

Nectarine, Fennel And Burrata Salad

Nectarine, Fennel And Burrata Salad

Sweet, sharp, crisp and creamy, this simple salad delivers all kinds of flavors and textures.  Steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavor. 

Ingredients:

1/4 cup cider vinegar

1 1/2 tablespoon sugar

1 teaspoon fennel seeds, roughly ground

Pinch chili flakes

4 ripe nectarines, pitted and cut into 1/4" slices 

3 tablespoons extra virgin olive oil, plus extra to serve

1/2 teaspoon salt

2 fennel bulbs finely sliced

Mint leaves

1 burrata

1 tablespoon roasted chopped hazelnuts

Directions:

Place the sugar, fennel seeds, vinegar and chili flakes in a small saucepan and bring to a boil.  Simmer for three minutes.

Put the nectarines in a mixing bowl and pour over the hot vinegar marinate for 10 minutes.  Drain the liquid into a small bowl, then whisk in the olive oil.  Season with salt and ground black pepper   

Pour 2/3 dressing in with the nectarine slices, add the sliced fennel and tear in the mint leaves.  Lightly toss, then season again if needed.  Arrange on a platter and nestle in a ball of burrata.   Drizzle with the remaining dressing and season then scatter over the hazelnuts,  and a few more mint leaves.  Trickle with a bit more olive oil.

Serve with Viognier Wine.

Chow Mein Chicken Salad

                                    

Chow Mein Chicken Salad

Packed with every texture imaginable, this hearty main-course salad, full of moist chicken, crunchy veggies, crispy noodles and sweet oranges, offers distinct and delicious Asian flavours with every colorful forkful.   

Ingredients:
3 large boneless, skinless chicken breasts,
about 1½ lbs (750 g), cut into 1 inch (2.5 cm) chunks
2 tbsp (30 mL) honey
2 tbsp (30 mL) soy
1 tbsp (15 mL) fresh minced ginger
½ small head red cabbage, shredded, about 8 cups (2 L)
1 small head iceberg lettuce, shredded
¼ cup (60 mL) red onion, thinly sliced
½ English cucumber, sliced into half moons
3 Cara Cara or blood oranges, segmented
1 cup (250 mL) crispy chow mein noodles
1 cup (250 mL) salted cashews
Dressing
3 tbsp (45 mL) sesame oil
¼ cup (60 mL) seasoned rice wine vinegar
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) soy
Pinch chili flakes
2 tbsp (30 mL) vegetable oil

Directions:
Preheat oven to 400°F (200°C).

Toss chicken with honey, soy and fresh minced ginger. Spread on a parchment-lined cookie sheet and bake for 10 to 15 minutes, or until cooked through.

In a very large bowl or on a grand platter, gently combine chicken, cabbage, lettuce, onion, cucumber, orange segments, crispy noodles and cashews.

Stir together sesame oil, vinegar, sugar, soy and chili flakes. Whisk in vegetable oil until combined. Toss with salad and serve immediately.
Serves 6 to 8

Brussels Sprouts And Crispy, Spicy Crumbs Linguine

                                                       

Brussels Sprouts & Crispy, Spicy Crumbs Linguine

Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini (recipe follows) makes an excellent starter to this meal.  Makes 4 servings 

Ingredients:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
2 tsp (10 mL) chili flakes
4 garlic cloves, minced, divided
1/2 cup (125 mL) panko bread crumbs
1/4 lb (115 g) pancetta, cut into 1/4-inch (5-mm) strips
2 anchovies, patted dry and finely diced
12 Brussels sprouts, thinly sliced
1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (recipe follows)
1 lemon, zested and juiced
1 tbsp (15 mL) finely chopped basil

Directions:
Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve.

Bring a large pot of water to a boil.

Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed.

Meanwhile, boil pasta until tender and floating up to the top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.  Makes 4 servings 

Rich And Tender Homemade Pasta Dough

Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (recipe follows). You’ll need a pasta roller for this endeavour.
Ingredients:
2 cups (500 mL) all-purpose flour, plus extra for dusting
1 1/2 tsp (7 mL) kosher salt
3 eggs
1 yolk
Semolina or all-purpose flour, for dusting

Directions:
Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature.

Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16-inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough.

Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking.

To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce.
Makes 1 lb (455 g) pasta for 4 servings