|Red Lentil and Sun-dried Tomato Hummus
Makes: 1½ cups
Takes: 30 minutes
Rating: for all levels
1 cup red lentils
2 cloves garlic, smashed
1½ cups water
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon smoked paprika
½ cup sun-dried tomatoes (plus a few more for garnish)
¼ cup canola oil
Zest of 1 lemon
1 – 2 Tablespoons fresh lemon juice
Salt and pepper – to taste
Chopped fresh parsley
What you need to do:
- Rinse the lentils under cold running water, sift for debris, then transfer them to a medium saucepan with the garlic and water. Bring the mixture to a boil, reduce the heat and simmer for about 20 minutes or until the water is completely absorbed and the lentils are dry and tender. Meanwhile, prepare the cumin and coriander seeds.
- Heat a nonstick frying pan over low heat, add the cumin and coriander seeds and pan toast them until golden and fragrant – about 5 minutes. Remove the pan from the heat, cool the seeds a bit, then place them in a spice grinder and pulse until they’re finely ground.
- Transfer the lentil mixture to the bowl of a food processor and add the cumin, coriander, smoked paprika, sun-dried tomatoes, canola oil and lemon juice. Pulse until smooth.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Transfer to a serving bowl and garnish with the lemon zest, reserved chopped sun dried tomatoes and parsley to taste.
- Enjoy with fresh bread wedges, pita chips, Red Fife Seed Crackers (page ) and/or fresh vegetables.
Beet Carpaccio Salad
Makes: 4 servings – multiply as you like
Takes: 20 minutes plus 1 hour to bake the beets
What you need to gather:
2 cups tender young salad greens
4 cups red, golden and/or candy cane (chioga) beets – cooked, peeled, sliced thinly and dried
4 ounces fresh goat cheese, crumbled
Extra Virgin Olive Oil
Salt and Pepper – to taste
½ cup edible flowers (nasturtiums, pansies, violas, rose petals) – as available
¼ cup chopped unsalted pistachios
¼ cup toasted sunflower seeds
40 or so fresh raspberries and/or blackberries
What you need to do:
- Divide the lettuce to line 4 serving plates and arrange the beet slices on them.
- Crumble the goat cheese on top.
- Drizzle with the balsamic reduction and olive oil.
- Sprinkle with the salt and pepper – to taste.
- Garnish with edible flowers, pistachios, sunflower seeds and berries.
- Enjoy this late summer, early fall salad for lunch or as a first course at dinner.
Turn Coat Alberta Beef Steaks
Makes: 4 – 5 servings
Takes: 30 minutes plus marination
2 lbs top sirloin steak
½ cup red wine vinegar
¼ cup olive oil
½ cup finely diced onion
2 cloves garlic, minced
½ teaspoon hot pepper flakes
2 Tablespoons horseradish
4 Tablespoons grainy mustard
What you need to do:
- Mix the marinade ingredients in a bowl with a whisk and pour over the steak in a glass dish. Cover and marinate for 48 hours.
- Bring the beef to room temperature before grilling.
- Preheat the grill to medium-high.
- Place the meat on the grill and cook until it lifts easily and there are nice grill marks on the bottom.
- Flip the steak and spread the top with a thick slather of the coating.
- Cook to an internal temperature of 140° F.
- Remove from the grill and let stand for 10 minutes on a wire rack, tented with foil.
- Slice and serve with Horseradish mayo.
Prairie Berry Squares
Makes: 24 squares
Takes: 45 minutes including baking time.
2 cups flour
Pinch of salt
½ cup sugar
1 cup butter
2 cups berries (Use enough Saskatoons, sea buckthorn, blueberries, raspberries, or strawberries and rhubarb – or mixture of above – to cover the crust in a single layer)
1 cup coconut
1 cup sugar
1 Tablespoon flour
3 eggs (beaten)
2 Tablespoons melted butter
- Mix the flour, salt, ½ cup sugar and butter until butter is completely distributed and spread evenly in 13 X 9” pan, pressing down to form a crust.
- Cover the crust with the berries or fruit mixture of your choice.
- Sprinkle the fruit topping with the coconut.
- Mix the 1 cup sugar, 1 Tablespoon flour, beaten eggs, 2 Tablespoons butter and pour over the fruit and coconut.
- Bake at 350ºF for 30 minutes or until golden brown.
- Cool in the pan, cut into squares and enjoy!