Category Archives: Recipes

December 26, 2015 · 7:57 pm

Easy Peasy Christmas Stollen

Holiday-Stollen

I LOVE Christmas stollen. I’ve had an irrational relationship with this festive German nut and fruit cake since I was a kid. Last year I bought and ate two (by myself) before Christmas. This year I thought I would try and make an easy version of this. I found this recipe here  (Cinnamon Spice and Everything Nice) and LOVED it. It’s light, delicious and ridiculously easy to make.

I made this with spelt flour – and I skipped the candied fruit except for the raisins to make for a slightly less sweet version of this bread.

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 (1 pound) stollen loaves

Stollen is a German sweet bread filled with dried fruit and nuts.

INGREDIENTS:

2 + 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 tablespoons) cold butter
1 cup ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup mixed dried fruit: 1/2 cup golden raisins + 1/2 cup of your favorite dried fruits, chopped to pieces (I used 1/4 cup each cherries and cranberries)
1/3 cup slivered almonds, toasted and cooled
topping:
6 tablespoons butter, melted
3/4 cup confectioners’ sugar

INSTRUCTIONS:

  1. Preheat your oven to 325°F. Lightly grease a baking sheet or line with parchment.
  2. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into small chunks, then blend it into the flour with a pastry blender or two knives used scissor fashion to form uneven crumbs.
  4. In a separate bowl, mix together the cheese, egg, vanilla, and zest. Toss the fruit and almonds with the flour mixture until evenly distributed. Combine the wet and dry ingredients, mixing until most of the flour is moistened.
  5. Turn the dough out onto a lightly floured work surface, and knead it two or three times until it holds together. Divide in half. Roll each piece of dough into an 8 x 7 oval about 1/2-inch thick.
  6. Fold each piece of dough in half lengthwise, leaving the edge of the top half about 1/2-inch short of the edge of the bottom half.
  7. Use the edge of your hand to press the dough to seal about 1-inch in back of the open edge; this will make the traditional stollen shape.
  8. Place the shaped stollen on the prepared baking sheet and bake until light brown around edges about 40 minutes or until a toothpick comes out clean from center.
  9. Remove the stollen from the oven, and transfer to a rack. Brush each one with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar.
  10. Once the stollen are cool, brush with butter again and sprinkle with sugar. Wrap in plastic wrap until ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

Thanks to Cinnamon Spice and Everything Nice for sharing this fantastic recipe!

 

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November 16, 2015 · 6:49 pm

Make this Lemon Tart! It’s better than lemon meringue pie. Did I say that? Yes, I did.

Moy+House+Lemon+Tart_hI am not a baker. Really I’m not.  My enthusiastic and entrepreneurial approach to life and by extension to baking makes it a dangerous undertaking. My baking projects are as likely to fail as to succeed. In fact, they mostly fail. My versions are always a bit more aggressive, a bit messier than they should be.

But with basic ingredients like butter, lemon, eggs and cream it’s hard to go wrong. Well actually you can go wrong but it still tastes great! So for all you avid, and even not so avid bakers out there, I would suggest you ditch the time consuming lemon meringue pie and replace it with this super easy but fantastically delicious lemon tort I found in the Globe and Mail. There is nothing wrong with this tort and everything right. Buttery crust, tart lemon with little bits of lemon rind (mine were a bit too large) and cream. Did i mention cream? Yes, cream. As my mom would say, you could make a shit taste good with ingredients like that. Thanks Globe for the fantastic recipe!

So here goes:

Tart shell

1 ½ cups all-purpose flour

3 tablespoons granulated sugar

½ teaspoon salt

¾ cup cold unsalted butter, cubed

1 egg yolk

1 tablespoon cold water or lemon juice

Filling

4 eggs

1 cup superfine sugar

1 tablespoon grated lemon zest

½ cup lemon juice

½ cup whipping cream

Garnish

¼ cup icing sugar

Sprigs of fresh mint

Method

Sift flour, sugar and salt together into a bowl. Add butter and rub together with fingertips or cut in with a pastry cutter until the mixture resembles coarse breadcrumbs.

Combine egg yolk with water or lemon juice. Drizzle over flour mixture and blend in with a fork. Gather dough into a ball and wrap with plastic wrap. Refrigerate until firm, about 30 minutes.

Grease a 9-inch x 1 ½-inch tart pan. Roll out pastry on a lightly floured surface into a disc large enough to line the interior of the pan, about 12 inches. Lift dough into pan and gently press into edges. Trim off excess. Freeze tart shell for 30 minutes.

Whisk eggs with sugar and zest in a bowl until smooth. Stir in lemon juice and cream. Reserve.

Preheat oven to 425 F.

Place tart pan on a baking sheet. Line the inside of the pan with parchment paper then fill with baking weights. Dried beans are good for this. Bake for 10 minutes.

Remove beans and parchment and prick the bottom of the tart with a fork to make air holes. Reduce oven to 350 F and bake for 10 more minutes or until crust appears dry.

Pour lemon filling into hot crust to ensure the tart is sealed and crust does not leak.

Bake for 40 minutes or until the filling is set. Leave to rest at room temperature for 1 hour.

Sift icing sugar over tart. Alternatively, preheat broiler when ready to serve. Sift icing sugar over tart and place under the broiler, watching carefully not to burn, until sugar is light golden, about 1 to 2 minutes.

Cut into slices and serve with mint.

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November 11, 2015 · 6:46 pm

The World’s Most Delicious Curry via Curry Head

7007698476_d8c6ea2ec4_o.I got this recipe via my Curry Head brother who has a keen eye for delectable curries.This is so flavourful and fantastic in a way that is very different from other curries I’ve had (and I’ve had a lot). The ingredient list is a bit daunting….don’t be scared! At least that’s what my brother told me. Just put all the spices and everything you need on the counter…chop, prepare, measure and the next thing you know you are in the midst of magical curry alchemy.

Curry Head got the recipe from a site called The Amateur Gourmet… and it turns out the Amateur Gourmet has tons of great recipes including one for deviled eggs which will be part of my 60s appie feature at our Christmas party! Nothing ever happens without a good reason!

The list of spices for this recipe is a bit long and unusual…you’ll need things like star anise, fenugreek seed, kaffir lime leaves, cardamom seeds, pineapple juice, lemon and orange peel…and so on and so on….It is a cornucopia of spices that all comes together in a magical way.

The original recipe calls for lamb…we’re not lamb eaters but I think you can substitute chicken or chickpeas for a veggie version. Once you you have everything, this is easy to make and cook. And what a great addition to your curry portfolio! Thanks Curry Head for the big heads up!

Ingredients

  • 1 tablespoon fennel seeds, toasted
  • 2 tablespoons cumin seeds, toasted
  • 1 tablespoon fenugreek seeds, toasted (to toast these three, just add them to a dry skillet, turn up the heat and toss around until fragrant)
  • 10 whole cloves
  • 2 whole star anise
  • 3 green cardamom pods
  • 3 fresh kaffir lime leaves
  • 1 tablespoon crumbled dried pequin chilies or red pepper flakes
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons ground turmeric
  • 1/3 cup extra virgin olive oil (plus more for lamb)
  • 2 cups thinly sliced shallots (or yellow onions, if that’s easier)
  • 4 garlic cloves, thinly sliced
  • 1/2 small cinnamon stick
  • 1/2 cup finely chopped fresh ginger (from a 3-ounce piece)
  • 3 cups drained, trimmed, and chopped canned peeled whole tomatoes
  • 2 tablespoons Maldon or another flaky sea salt
  • 8 cilantro roots with 2 inches of stem attached, washed well and finely chopped (I just used the stems; not sure about the roots!) (save the leaves for garnish)
  • A 5-inch strip of orange peel, any white pith cut away
  • A 5-inch strip of lemon peel, any white pith cut away
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 cups pineapple juice (fresh, bottled, or canned)
  • 4 pounds boneless lamb shoulder, cut into 2-inch pieces (I only bought 2 pounds and that worked fine for two people)

Instructions

  1. Make the curry first by combining the toasted spices, cloves, star anise, cardamom, lime leaves, red pepper flakes, nutmeg, and turmeric in a spice grinder or clean coffee grinder, and grind them until you have a very fine powder.
  2. Heat a large Dutch oven or other heavy ovenproof pot over medium high heat and add the olive oil. When the oil just begins to smoke, add the shallots (or onions) and garlic [note: if I had to do this again, I’d wait to add the garlic so it doesn’t brown before the onions!] and cook, stirring often, until they’re deep brown, about 10 minutes. Add the ground spice mixture, cinnamon stick, and ginger and cook, stirring constantly, for 3 minutes. Stir in the tomatoes and salt (I didn’t add all 2 tablespoons at first–it seemed like so much!–so I added 1 tablespoon here and about 1/2 tablespoon later to taste), stirring frequently, until most of the liquid has evaporated and the mixture looks quite dry, about 15 minutes.
  3. Stir in the cilantro, citrus peel and juice, and pineapple juice, then remove from the heat and set aside.
  4. Preheat the oven to 350 F.
  5. In a large skillet, heat 2 tablespoons of olive oil over high heat until smoking; meanwhile, season the lamb with lots of salt. In batches, brown the meat (believe me: it’s worth doing this in batches–I crowded the pan and ended up with gray meat) all over, 12 to 15 minutes per batch. As the pieces finish browning, use a slotted spoon to transfer them to the Dutch oven with the curry mixture. Brown the following batches in all the nice fat remaining in the pan, transferring the pieces to the Dutch oven as they are done, and then discard the fat.
  6. NOTE: we used free range chicken…I boiled it and put pieces in when done. Still fantastic. Or you could braise pieces in a pan and then add it to the spice mixture. Or just throw in chickpeas,
  7. Give the lamb pieces a good stir to coat them in the curry mixture, cover the pot, and put it in the oven. Cook the lamb 1 1/2 hours, stirring now and then.
  8. Reduce the heat to 250 F and let it go until the lamb is fork tender but not totally falling apart, another hour or so. Serve over rice and garnish with cilantro leaves, if you like.

Quick notes

You may be freaking out about some of these ingredients–kaffir lime leaves? fenugreek? pequin chilies?–and normally I’d tell you to go ahead and make it without them, but, instead, think of this as an opportunity to do some serious spice shopping, either in real life or online. The exotic spices in this dish are part of what makes it taste so special.

Preparation time: 20 minute(s)

Cooking time: 3 hour(s)

Number of servings (yield): 4

Link to recipe on the awesome Amateur Gourmet site…

 

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February 8, 2015 · 12:14 am

Best Granola in the World

I discovered The Best Granola in the World because it was offered as a hostess gift to me. I had forgotten about it for awhile and it languished for a month at the back of the cupboard. When I finally tried some for breakfast I couldn’t believe how much I loved it. It was light and flavourful, crunchy and delicious. I’d abandoned eating granola awhile ago because I find most of them too heavy, too dry, too sweet, just generally too much!  I managed to hunt down the owner of the recipe and I made my own batch this weekend and it’s equally as fantastic as what I received. It’s also a great starting point to innovate -add your own twists and turns. So hear it is. And the best thing…there’s not a drop of oil in this recipe!

photo-11

Recipe for Best Granola in the World

In a large bowl combine….
3 cups rolled oats
2/3 cup of coconut (unsweetened)
1 cup chopped nuts (I use almonds and sometimes hazelnuts)
1/4 cup of mixed seeds (chia, flax, hemp, etc.)
In a small bowl combine and mix…
1/3 to 1/2 cup of maple syrup (depends on how sweet you like it)
1 TBSP vanilla
1 TBSP almond essence
one small container of applesauce
1 tablespoon water
Add small bowl contents into big bowl.  Mix well.
Add 1/2 cup chopped dried cranberries or cherries.
Put in 300 degree oven.  Stir every 10 minutes for 40 minutes.

Thanks Lone for the great recipe!

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June 3, 2014 · 2:18 am

Big Italian Salad

 

Big Fat SaladThis is another fabulous Dave find which comes from the folks over at Once Upon a Time Chef. We ended up using assorted organic greens instead of the iceberg lettuce but either works well. The most important thing about this salad is the dressing which is amazing. It’s delicious, fresh, light, flavourful  and super easy to make. We used feta cheese instead of ricotta and although we didn’t add sliced boiled eggs or anchovies you easily could and you would have a nice, big, fat dinner salad. So thanks to Once Upon a Time Chef for sharing this recipe because it has quickly become our summer favourite. Ingredients

For the Dressing

1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)

10 big leaves fresh basil

¼ teaspoon dried oregano

2 cloves garlic, peeled

¼ cup red wine vinegar, good quality such as Pompeian Gourmet

¾ cup extra virgin olive oil, good quality such as Lucini or Colavita

¾ teaspoon salt

¼ teaspoon pepper

1 ½ teaspoons honey For the Salad

1 large (or 2 small) head(s) romaine lettuce, washed, patted dry and cut into large, bite-size pieces

1 large red bell pepper,

chopped 1 cup chopped hothouse cucumbers

1 large carrot, peeled into ribbons

Handful grape tomatoes, halved or whole Handful pitted olives Ricotta Salata* (or Feta for a Greek twist), crumbled to taste

Directions

1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.

2. Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve leftover dressing for another use. *Ricotta salata is an Italian sheep’s milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops. 

PS The beautiful photo comes from this great food blog.

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May 29, 2014 · 3:05 am

Coconut Braised Chickpeas with Spinach and Sun dried Tomatoes

Chickpea_Spinach_Plating1_HD1280A little something healthy to get you through the December holiday season.

This is a great variation on chickpea spinach curry. We ate this as a stew accompanied by a salad but you could also serve it on mashed yams, rice, or as a wrap.

This recipe is from Rouxbe Cooking School which has great vegan and vegetarian recipes and beautiful instructional videos.

1 yellow onion
4 cloves garlic
1 tbsp fresh ginger
1 whole lemon
1/2 cup sun-dried tomatoes*
2 cups cooked chickpeas (1 – 15 oz can)
1/2 tsp chili flakes (or to taste)
1 tbsp coconut oil**

1/2 lb fresh spinach*

1 – 14 oz can coconut milk
1 tsp ground ginger
sea salt, to taste
freshly ground black pepper, to taste 1/2 bunch cilantro (to garnish)

To prepare, first dice the onion and mince the garlic and ginger. Next, zest the lemon. Juice the lemon and reserve for later. Measure out the sun-dried tomatoes. *Note: If using sun-dried tomatoes packed in oil, make sure to drain them first.

Lastly, drain (if using canned) and measure out the chickpeas. Rinse. Gather the chili flakes and coconut oil. *

Heat a large Dutch oven over medium heat and then add the oil, followed by the onions and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent. Once soft, add the garlic and ginger and let cook for another minute or so. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.

Next, add the chickpeas and stir to coat in the tomato mixture. At this point, turn up the heat slightly and sort of fry the chickpeas a bit. Keep an eye on them though so they don’t scorch. You just want them to have a little color. This should only take a few minutes.

Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time.

*Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.

Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.

To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.

Once everything has heated through, serve immediately. The spinach will start to lose its color and it won’t look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy!

Notes

 

You can add additional spices to this dish. For instance, if you are in the mood for curry flavors, try adding 1 to 2 teaspoons of curry powder or a nice masala mix. When adding spices, add them after the ginger and garlic. For added texture, you could also add ingredients such as water chestnuts or nuts at the end. Feel free to experiment to see what delicious combinations you come up with.

Check out the video on how to prepare this right here.

Thanks to Rouxbe for this great dish and to Dave for making it while I was away skating:)

http://rouxbe.com/recipes/4801-coconut-braised-chickpeas-w-spinach-sun-dried-tomatoes/text

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December 21, 2013 · 5:14 pm

Carrot Lemongrass Coconut Soup via Shiny Tomato

My friend Bonnie and her sister are the beauty and the brains behind Shiny Tomato recipes. Visiting their web site is almost as good as being in Bonnie’s house which has this fantastic, warm, fuzzy, Mad Men feel to it. So much so you almost never want to leave especially after having one or more of her delicious cocktails:) Last year she hosted a cheese fondue extravaganza – be still my beating heart. Cheese fondue, you say? 

But this post isn’t about cheese fondue. This is about a fabulous Carrot Lemongrass Soup she posted which I tried and which I can now attest to its amaze-a-ball-ness (a word borrowed from Pearlie which I am now going to own). 

 

 

Image

Carrot Lemongrass Coconut Soup

  • 8 cups stock
  • 6 lime leaves (fresh, dried or frozen)
  • 2 TBSP vegetable oil
  • 1 yellow onion diced
  • 1 TBSP coarse salt
  • 3 lemongrass stalks (I have used the stuff you can buy in a tube)
  • 5 cloves garlic
  • 3 TBSP Thai red curry paste
  • 1 TBSP coriander seeds, ground
  • 2 lbs carrots, roughly chopped
  • 1 can coconut milk
  • 2 tsp sambal oelek (or some hot chili sauce)
  • 1 tsp minced lime zest
  • Juice 1 lime
  • Chopped cilantro leaves
  • Plain yogurt (if desired)
  1. Heat the stock while you prepare the soup ingredients. Add the lime leaves & keep warm.
  2. Prepare the lemongrass by cutting the stalk 4” from the root end. Get rid of the top and peel the outer layer from the bottom piece. Using a broad bladed knife, smash the lemongrass. Mince & set aside.
  3. Heat oil in a soup pot over medium heat. Add onion & 1 tsp salt. Cook onions until translucent.
  4. Add minced garlic, ginger, lemongrass, curry paste & coriander; sauté & stir for 5 minutes.
  5. Stir in the chopped carrots & remaining salt (2 tsps). Sauté for several minutes, then pour in hot stock.
  6. Bring to a boil & simmer until the carrots are soft (about 15 min).
  7. Remove lime leaves & puree with hand blender/food processor until smooth. Whisk in coconut milk, sambal oelek &simmer gently for 15 minutes.
  8. Just before serving, add lime zest, juice & season to taste with salt or more sambal.
  9. Garnish each bowl with freshly chopped cilantro leaves & a spoonful of yogurt.

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December 8, 2013 · 7:26 pm

Vegetarian Baked Pasta with Gorgonzola, Mozzarella and Portobello Mushrooms

This has been hands down the best thing I’ve tasted all year. I came home from skating the other night to Dave cooking and baking this  fabulous meal. He’s experimented since with cheddar instead of mozza, the idea being that you actually can’t go wrong with this recipe if you’re a cheese lover. I’ll also add that I’ve never known what to do with portobello mushrooms. They’re just so BIG. But they give the tomato sauce a really nice texture and taste. He got this from his daily recipe alert on all recipes.com –

Image

photo taken from all recipe.com site

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 8 ounces portobello mushrooms, cut into 1/2 inch pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 (28 ounce) jar spaghetti sauce
  • 4 cups shredded mozzarella cheese
  • 8 ounces gorgonzola (which we didn’t do – it was more like 6 ounces

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.

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November 24, 2013 · 4:41 pm

Indian Spiced Lentils with Yogurt – Yotam Ottolenghi

My friend Janet posted this recipe so I tested it right away and wow, it was fantastic. The spices come together to give this simple vegetarian dish a complex beautiful taste. If you don’t already stock the usual array of Indian spices it’s worth going out and getting them including the more unusual ones required in this recipe. The original recipe comes from the Guardian web site and was shared by Yotam Ottolenghi. So thanks Yotam! Amazing veggie treat.

Food-Vegetarian Spiced Red Lentils with Cumcumber Yogurt
Yotam Ottolenghi’s favourite way to stave off the cold Photograph: Colin Campbell

This chill breaker is the ultimate antidote to any seasonal malady; I could eat mountains of it. Serve as a thick soup, or alongside plain rice or roti. Serves two to four.

200g split red lentils (I used 1.5 cups)
1 bunch fresh coriander
1 small onion, peeled
40g ginger, peeled 
3 cloves garlic, peeled
1 mild green chilli
1½ tsp black mustard seeds
4 tbsp sunflower oil
1½ tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp paprika
10 curry leaves
300g ripe tomatoes, peeled and chopped (1.5 cups chopped)
2 tsp caster sugar
½ tsp fenugreek (optional)
1 pinch asafoetida (optional)
Salt
150g Greek yogurt
75g finely diced cucumber
1½ tbsp olive oil
70g unsalted butter
1½ tbsp lime juice

Wash the lentils in plenty of water, drain and soak in 350ml of fresh water for 30 minutes. Cut the coriander bunch somewhere around its centre to get a leafy top half and a stem/root bottom half. Roughly chop the leaves. Put the stem half in the bowl of a food processor, add the onion, ginger, garlic and chilli – all roughly broken – and pulse a few times to chop up without turning into a paste.

Put the mustard seeds in a heavy-based pot and place over medium heat. When they begin to pop, add the onion mix and sunflower oil, stir and cook on low heat for 10 minutes. Add the spices and curry leaves, and continue cooking and stirring for five minutes longer. Now add the lentils and their soaking water, the tomatoes, sugar, fenugreek, asafoetida and a pinch of salt. Cover and simmer for about 30 minutes, until the lentils are fully cooked.

Before serving, whisk together the yogurt, cucumber, oil and some salt. Stir into the lentils the butter, lime juice and chopped coriander leaves, taste and season generously with salt. Divide into bowls, spoon yogurt on top and garnish with coriander.

• Yotam Ottolenghi is chef/patron of Ottolenghi in London

 

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August 3, 2013 · 6:48 pm

Wild Rice, Green Lentil, Almond Salad with Lemon Tarragon Dressing

ImageI love Canadian Living.  This one came to me via their app which I now subscribe to. I adjusted this because the original recipe is Indian inspired so it’s flavoured with raisins, cumin and coriander and while I love those flavours I eat a ton of Indian food and I wanted something a little lighter and more summery. So I substituted those flavours with an olive oil, lemon, garlic, honey, tarragon dressing which was fantastic.

So this is super simple. Cook and dice and mix it all up.

The ingredients are:

1 cup wild rice uncooked

1 cup uncooked green lentils

1 cup parsley

1 cup sliced almonds

1 cup red onion finely sliced.

Cook the wild rice until done (the same way you cook regular rice except it takes a wee bit longer). Boil lentil until done. Chop everything else up, throw them together in a serving dish and voila you have an awesome hearty summer salad.

I didn’t pour my salad dressing I made into the entire salad but instead dressed my salad with each serving. It keeps the veggies fresher.

Enjoy!

Cook 1 cup of wild rice and 1 cup of

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