I am presenting the following recipes tomorrow on CBC' Weekend Morning Show with host Terry MacLeod.
Easy to prepare in advance and a taste of Spring all year round if portions are frozen. The K�fte were a big hit with vegetarians and non-vegetarians alike at my restaurant. Try with Quinoa instead of Bulgur if looking to be gluten-free.
(photos after Saturday)
Squash K�fte
1 small squash, about 2 � lbs (baked and scooped out of skin)
3 tbs olive oil
1 red onion, finely diced
1 tbs Harissa
1 tsp ground cumin
1 tsp smoked paprika
9 ounces medium-fine bulgur
generous pinch salt
1 egg
(optional, 1 tbs Turkish Baharat)
Saut� onion, pepper paste and spices in olive oil until softened over a low heat for about 15 minutes.
When pumpkin is scooped out, puree or mash. Add to onion and spice mixture.
Rinse bulgur and add to the squash mixture. Remove from heat and let stand for 10 minutes. Mix in eggs and then cool.
Preheat oven to 350�F. On a Silpat or parchment paper lined baking sheet, form squash mixture into oblong patties. Bake until firm, about 15 minutes. Cool. At this point, the k�fte can be wrapped and frozen for future use.
In a pan, heat olive oil and fry k�fte until crispy. Serve with grilled vegetable on flatbread with a yoghurt tahini sauce.
Enjoy!
Pea Shoot Pesto
Ingredients:
1/4 lb fresh, young pea shoots (or pea tips!)*
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts (or almonds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Enjoy with pasta, fish or other pesto uses.
