Fennel from Fertile Farm is Fabulous on CBC's Weekend Morning Show!

Yesterday I had the pleasure of presenting two ways to prepare fennel on CBC's Weekend Morning Show with Nadia Kidwai.  Fennel is surprisingly versatile and we can get it grown locally at St. Norbert's Farmer's Market at Fertile Farm.  They have such a wonderful variety of locally grow produce and are a wonderful newcomer family from China.

The first recipe is en pappiote, or cooked in paper.  This is so easy and you can make this in a toaster oven.  The Steelhead Trout comes from Watersong Farm, in Warren, Manitoba. This gorgeous fish is available each week at Gimli Fish.  They will also be coming to the 201 Portage Ave. Farmer's Market on Friday's!

1.Simply take a fillet and cut into portions, place on the parchment paper and top with your favourites.  Here, I topped the fillets with shaved fennel bulb, chopped fennel fronds, butter, and salt and pepper.  Bake at 350�F for 10 minutes.  Serve immediately.  It will be a present at each setting!

 The second recipe is also very easy.  I saut�ed shaved fennel bulb with thinly sliced red onion and dried red chilies in olive oil until almost caramelized, with salt and pepper.  I finished with cream and white wine and tossed with cooked spaghetti.  Grate Parmesan over the pasta and it has a remarkable smokiness, almost bacon-like, as a vegetarian pasta.

Enjoy!

Lobster Toasts with Avocado

Before I had kids, I was Academy Awards-obsessed.  It was like a holiday in my world.  I saw every Oscar nominated film prior to the big day (and usually by myself because I REFUSE to share popcorn - plus I can't handle it if someone doesn't enjoy a movie that I do).  My friends and I always had an Oscar viewing party that obviously began when the red carpet did so we could discuss fashion.  I could easily stay up to watch the entire, 11-hour-long telecast, because I had energy and slept through the night.  Now??  Now I've seen Trolls 150 times.  The last movies I saw in the theater were Rogue One and Zootopia (had to really rack my brain to come up with that one).  I haven't even heard of some of the Oscar-nominated films, nor do I know the actors in them (when I once knew their spouses and kid's names).  Do I still watch the show?  Yes.  As much as my exhausted self can handle (and I have to find a TV far, far away from my husband to catch any red carpet action).  

However, for those of you who love it, and still view it as a holiday, I'm going to offer you some Oscar-worthy snacks this week for your viewing party.  Like these elegant and delicious Lobster Toasts with Avocado.  If you buy pre-cooked lobster (which I found at Whole Foods) then these will come together in minutes, and they will also be eaten in minutes.  And the winner is... FOOD!  

Recipe HERE.

Spaghetti Squash with Shrimp

Does anyone else have a hate/love relationship with September?  I mean, it's one of those months that sort of punch you in the face.  Even if the end of August brings those, "I'm ready for routine/getting rid of my children" type of vibes, September still feels like someone threw a bucket of water over my head.  Now that it's nearly over (and by the way, how, how, how is that possible), I'm finally feeling like I'm getting used to the new schedule.  New ages, new teachers, new activities, new homework, new everything it seems.  So maybe, just maybe, now that I'm settling in... I'll blog more?  

Currently, I'm still throwing dinner together at the last minute.  I'm still going to the grocery store almost every day because I can't seem to meal plan.  Will I get there?  Please, October, please??  

   But sometimes random meals are the best kind!  Like this slow roasted spaghetti squash paired with caramelized brussel sprouts and butter-poached shrimp.  Perfect meal for the first few days of fall... because it's official now, friends.  It's fall.  Time to STOP SLACKING (sorry it's me, not you).    

Spaghetti Squash with Shrimp

(Serves 4-6)

Printable recipe

1 spaghetti squash

3 cups shaved brussel sprouts

1 lb. shrimp, peeled and deveined

8 Tbsp unsalted butter, divided

1 Tbsp olive oil

2 Tbsp water

Salt and pepper to taste

Preheat oven to 400 degrees.  With a knife or fork, poke holes in the spaghetti squash and place on baking sheet and bake for 45 minutes.  Remove from oven and let cool.  Once cool enough to handle, slice in half lengthwise and scoop out the seeds.  Set aside.  In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat.  Add brussel sprouts and saut� for 8-10 minutes, stirring occasionally.  Season to taste with salt and pepper.  Remove from pan and set aside.  In same pan, heat water over medium heat.  Add the remaining 7 tablespoons of butter and let melt into water.  Once melted, add the shrimp and cook for a few minutes per side, until shrimp turns pink.  Add brussel sprouts to pan and stir.  Using a fork, scrap spaghetti squash into pan with shrimp and sprouts.  Stir and season to taste with salt and pepper.  

Baked Crab Dip

Our time at the beach is almost over.  Teacher letters went out yesterday, which feels like the first official sign of fall.  I finally started to register the kids for their activities, which pretty much makes my head spin.  So for now, I'm soaking up every minute of the sun-filled, routine-less days.  I'm also trying to eat as much seafood as I can before heading back to my east coast bagels.  Like this easy, delicious baked crab dip.  I found lump crab meat at a Gelson's out west, but I'm sure Whole Foods would be a good alternative.  This appetizer was a hit at my daughter's two-year birthday celebration.  That's right, SHE IS TWO.  Wasn't I just posting an absurd amount of homemade cakes whilst pregnant with her???  Is "whilst" even a word?  Did I use it properly if so?    

Speaking of cakes, I will share her birthday cake(s) tomorrow.  In the meantime, make this dip!

Recipe here.

Crab Toasts with Lemon Mayo

Is everyone enjoying (or watching) the Olympics?  I think they're so much fun, and our TV is pretty much on NBC all day long.  My almost-two-year old even chants "U-S-A"  and definitely has no idea why.  These athletes just astonish me.  It is beyond my comprehension to be so gifted at a sport, and don't even get me started on the Butterfly stroke.  HOW DO BODIES DO THAT??  

We had an Olympic Opening Ceremonies party the other night (which I tried to snap and share in my Insta stories) and made different foods from around the world.  My kids and nieces drew flags to represent each country and we set them out by the food.  Fun was had by all, and just because the Opening Ceremonies are over, that doesn't mean you couldn't have your own Olympics party any night of the week with friends and family!?  I think you should, and then tag me on Instagram.  

I had seen this recipe for Crab Toasts with Lemon Mayo and knew I wanted to make them during our August vacation.  They were simple, bright and a perfect snack to enjoy beachside.  For our party, I claimed these were "Australian" because, I don't know, I've never been there and it seemed to work, ok?  Check out more of our "foods from around the world" below...

(I put that in quotes because we threw this together in a day, so be nice.)

Spinach and Shrimp Risotto + TODAY

Ohhhh, here we are again.  Morning time.  For those of you with kids, when you hear that pre-6am "mama, mama, mama, mama," do you ever think, hmm, maybe today the breakfast fairy will whisk them out of bed and change their diapers and prepare a meal and I will be able to sleep for another 20 minutes.  Do you ever think that?  Yeah, me neither, that's weird and silly.  Anyways...

We're up!  And it's all good.  I actually needed to get up early to prepare for Father's Day weekend, which is also Carson's birthday weekend, so tonight I'm baking him a cake and I can't wait to share it with you next week.  In the meantime, if you missed my Father's Day segment with Carson on the Today Show yesterday, you can find all the recipes here.  Easy surf and turf... our kind of meal!

p.s.  That is a risotto my mom made while she was visiting last week.  IT WAS DELICIOUS!  She followed this recipe but added peas and pancetta (the latter she cooked in the beginning and added at the end).  I hope you all have lovely weekends celebrating the dads in your lives!  Go dads!  

Teriyaki Salmon Bowl with Crispy Kale

When we eat salmon - and we eat it a lot - almost always Carson throws it on the grill (with this seasoning, yum).  While we obviously love it, doing the same thing can feel redundant so I've been searching for ways to shake up our salmon routine.  Ugh, I feel really old when I say things like "shake up our salmon routine."  Anyway.  Via the world wide web, I've been seeing a lot of salmon bowls lately, so I decide to create my own.  It came out great and was very easy to throw together!  Can I just tell you what I did instead of writing a recipe?  Pleeeeeeease?  Thanks, I'm tired.

I preheated my oven to 400 degrees.  About 30 minutes prior to baking my salmon, I threw it in a plastic bag with about a cup of my favorite teriyaki sauce to marinate.  While those flavors blended together in the fridge, I tossed my washed and chopped kale in about a teaspoon of sesame oil and sprinkled it with salt.  I placed that on a baking sheet lined with foil, and baked for 10-15 minutes, then I set it aside in a bowl.  When I was ready to bake the salmon, I placed it on that same baking sheet and baked it for about 10 minutes.  While that was baking, I saut�ed some shiitake mushrooms in 1 tbsp olive oil and 1 tsp sesame oil until golden brown.  I served the fish, mushrooms and kale with some cooked brown rice and avocado.  

By the way, this would have been even more yummy with Sriracha drizzled over the top but I couldn't find my Sriracha WHO STOLE MY SRIRACHA?!  I'm blaming you. 

Easy Butter Shrimp

If you're unfamiliar with Buzzfeed's Tasty Videos, familiarize yourself, right now.  They are addicting to watch.  'Like' them on your Facebook page, and they will pop up in your newsfeed and it will be the most glorious thing.  In fact, I think it's becoming a problem for me because late at night when I can't sleep I watch video after video after video.  You will want to cook everything.  Better yet, you will think you CAN cook ANYthing.  I have about 23 bookmarked that I'll get to someday.  For now, I will tell you about this recipe I saw for Butter Chicken that is simmered in spices like turmeric, garam masala, cinnamon and ginger... and of course, butter.  But only 6 tablespoons of butter, that's not a crazy amount, right?!  I don't know, I have the brain of a 600-pound woman, so... 

I decided to cook this with shrimp instead and because of that, I altered things slightly.  I did brown the shrimp in the butter in the beginning, but only for one minute per side.  Then, when it says to simmer the sauce, I simmered it for 15 minutes without the shrimp, then added it, and simmered it for 15 minutes more (I think you would need to simmer it that long even with the chicken in order to properly thicken the sauce).  I also used whole milk instead of heavy cream, and I cut down the cayenne to 1/4 tsp (instead of 1 full tsp) and found it PERFECTLY spicy (but, I'm a wuss).    

Make this!!  Recipe here.

Salmon with Potato Salad & Horseradish Yogurt

We had a particularly indulgent weekend, with my son's all-day birthday party on Saturday and pre-Easter festivities on Sunday.  It's definitely possible that my middle kid had pop rocks candy for two different meals. Where do I pick up my parenting award?!  (I really hope our dentist doesn't read this blog.)  Needless to say, we were all feeling it on Monday, so I was searching for a lighter dinner that wasn't the same old same old.  I came across this salmon recipe while sitting in the doctor's office during my son's 7-year-check-up.  We are big salmon eaters here, but Carson usually grills it, so I was excited about trying out a new cooking method (and we go bananas over horseradish anything).  The recipe did NOT disappoint... the salmon was bright and tender, and the quickly-fried herbs on top were EVERYTHING.  I added some arugula to the potato salad for more greens.  I highly recommend this one!  Especially if your kids ate 17 pieces of cake last weekend like mine.    

Recipe here.

p.s. My kids did not eat this (with the exception of my son eating a little salmon).  No, no, no... they ate whole wheat tortellini and chocked down some Spinach Balls.

Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show

I'll be presenting two recipes tomorrow for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  Tandoori Chicken and Fish Tikka Masala.  

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.

Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
Marinade:
2/3 cup Dr. Beetroot Sauce (available at St. Norbert�s Farmer�s Market, Osborne Village Farmer�s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy�s yoghurt, also available at St. Norbert�s Farmer�s Market and daily at the Osborne Village Farmer�s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.

Marinade:

1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc.

Enjoy!

Crunchy Taco Kale Salad

Day 2 of Salad Week!  I barely made it!  (By the way, you should know that 6pm is practically midnight in my world.)  Also, I'm terribly disappointed in myself, because in my "hangry" haste last night I forgot to take many pictures of Day 2 Salad.  You're just going to have to take my word that it was delicious.  We typically partake in Taco Tuesday cuisine, but rarely do salads.  However, after viewing this recipe for a Crunchy Taco Kale Salad (and in our ongoing effort to eat slightly better, at least during the week) I decided to go for it.  Homemade Chipotle Lime Avocado Dressing??  Yes please.  And it was as creamy and (subtly) spicy as you would imagine.  Drizzled atop a kale salad with chopped cilantro, black beans, shredded white cheddar and a variety of veggies... and I also roasted some shrimp for protein.  Oh, and did I mention the homemade tortilla strips??  

Baked Halibut and Spinach in Foil

I'm not big on cleanses or detoxes or dieting in general, however I do believe a balanced lifestyle is best, and after a particularly indulgent holiday we are trying to eat a little healthier around here.  When we make fish, Carson usually takes control and grills it, but last night I tried a new method (for us) and baked it in tin foil.  It was so easy and the fish was cooked perfectly.  Foil packet cooking is so versatile - you can really use any combination of fish and veggie.  Last night I placed halibut on a bed of arugula and spinach and topped it with sliced shallots, olive oil and salt and pepper (loosely following this recipe).  It was delicious, even if we did joke about ordering pizza after.

Lapsang Souchon poached Steelhead Trout for CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show with Host Terry MacLeod, I presented the following elegant lunch items.  Lapsang Souchon Poached Steelhead Trout and Pancetta, peas and mint pasta.

Lapsang Souchon Poached Steelhead Trout

2 fillets Steelhead Trout (or Wild Sockeye Salmon)

1 l Lapsang Souchon Tea (Available in most Asian markets, tea shops such as Cornelia Bean), steeped and cooled
1/2 cup Mirin (sweet Japanese cooking wine)
1 tbs grated fresh ginger
1/2 tsp white pepper
good drizzle good sesame oil (I like Kadoya, found in Asian markets)
1/4 + soy sauce
1tbs sugar

Mix marinade/poaching liquid when tea is steeped and cooled.  Place fillets in marinade after scoring the skin to prevent curling the fillet in poaching.  Leave skin on to keep fish moist.  It can be removed after cooking.

Let marinate over night or for a few hours.

Pour poaching liquid into a pan large enough to hold the fillets.  Bring to boil and then simmer the fillets for 5-10 minutes, depending on the thickness of the fish.

Serve hot with reduced poaching liquid or chill for a luncheon.  Garnish with chives or chopped green onions. 
Pancetta, Peas and Mint Pasta
 (serves 3)
5-10 Strips Pancetta, cut into smaller strips
1 cup peas (frozen)
few sprigs fresh mint, chopped or shredded
chilies, to taste
1 clove garlic, minced
pinch nutmeg
few tablespoons cream
drizzle olive oil
cooked pasta (I used shells but farfalle is traditional)
grated parmesan


In a saut� pan, heat oil and add pancetta and garlic and cook over medium heat.  Add some spoons of pasta water to soften if too crisp.  Add peas and remaining ingredients.  Toss together with pasta and grate cheese over top.  Enjoy!

Grilled Arctic Char with Chermoula for CBC's Weekend Morning Show!

 Tomorrow I will be presenting the following on CBC's Weekend Morning Show with host Terry MacLeod.

This is such an easy to prepare and versatile dish that goes beautifully with our local Arctic Char from Gimli Fish. 

This is a classic Moroccan flavouring for fish but also goes well with vegetables.
More photos tomorrow: Arctic Char with Chermoula to be grilled

Chermoula for Fish or vegetables

1 head garlic, peeled (or 3-5 large cloves)
� tsp cayenne
1 heaping tbs cumin
pinch saffron
� bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

1-2 fillets Arctic Char

Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table.   Mix in the fillets and let marinate for at least 30 minutes. Grill on BBQ sheet for 10+ minutes without flipping (depending on thickness of fillet).

Serve immediately.  

Can also use Chermoula with saut�ed carrots or marinate and grilled eggplant.

Enjoy!

Spring will be Sprung. Pickerel and Spring on CBC's Weekend Morning Show

 Tomorrow morning after the 8:30AM news, I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry Macleod.

I chose these recipes for a few key reasons.  First, the Winter Pickerel season ends on March 31st so get them now!  These sweet, pink fillets are delicious and very versatile.  Second, these recipes are very simple to make at home and since the ingredients are so close to home, even easier.   Third, whether observing Lent or celebrating Spring and the Vernal Equinox, these recipes fit.

Enjoy!  Spring will come. (photos tomorrow).

(Prepping parchment paper fish, photo by Karen Peters)

Parchment Paper Fish
Per Fillet:
1 fillet Pickerel � now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1-2 spears asparagus, in ribbons or sliced on a bias
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (or pesto)
parchment paper
spray olive oil*

Preheat oven to 400�F. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, asparagus and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

Pickerel Fillet Fish Tacos
Serves 2

2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)

Marinade the fish in the juice and spices for at least 20 minutes.

1 thinly sliced red onion (I caramelized it)
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)

Prepare all of the dishes for the taco and then saut� the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!

Turkish Delights for the Assiniboine Park Conservancy and the MLCC

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Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy and the MLCC.  That is, with one exception but I'll put both recipes up.  I just couldn't get a hold of enough eggplant for two recipes.  I will be presenting the first recipe but instead of the Toenail of a Dog, I will make Pomegranate White Bean dip.  So easy to prepare and a big flavour for people expecting bland beans.   

Karen Lind, Education Coordinator from the Assiniboine Park Conservancy, presented on spices and plants of the different regions of Turkey and Jody Twomey, of the Manitoba Liquor Marts, presented lovely beverage pairings for each dish as well as a Welcome Cocktail of Cotton Candy Vodka, Frangelico and pomegranate seeds for a Turkish Delight in a Martini Glass.

1. Patli�an Yog�rtl�
Paired with Ogio Prosecco DOC $16.82

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!

2. Toenail of a dog - K�pegoglu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

2.1 Pomegranate White Bean Dip
Paired with Efes Pilsen Lager $2.73

2 cups cooked white navy beans (aka, canelini)

1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)

Pinch salt, to taste

minced garlic, optional

Pur�e ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

3. Pickerel with Raki
Paired with Tukulu Chenin Blanc $12.85
 

4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)

Heat skillet and saut� the garlic and add the onion and saut� for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes

Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.

Enjoy!

4. Turkish Pumpkin Dessert (Kabak Tatlisi)
Paired with Longboat Chocolate Porter $5.75 and Prado Alen Rice Pudding Liqueur $29.99 (Hot tip!! try both together!)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.

pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts

The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.

Arctic Char with Sorrel Pesto and Pumpkin Leaf Thoren on CBC's Weekend Morning Show

This morning I will be presenting the following on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Gorgeous Arctic Char is available year round at Gimli Fish.  It is consistently a beautiful product.

The Bean or Pumpkin Leaf Thoren is a Kerala, South India recipe.  I used a mix of tender zucchini leaves and stems, squash and pumpkin leaves as well.  I'm thinking of trying these leaves in a Tajine dish substituting for Swiss Chard, although, that is healthy in the garden now as well. 

Arctic Char with Sorrel Pesto

Pesto
2 handfuls fresh sorrel (gorgeous perennial available to plan from Sage Garden Herbs)
1 handful basil
1/2 cup walnuts or pecans, chopped
1 garlic clove
juice of one lemon (optional, I left it out as the sorrel is very lemony)
1/4 cup good olive oil
black pepper

Arctic Char
2 tbs olive oil
1 fillet of Arctic Char (available fresh and local from Gimli Fish)
pinch sea salt
good pinch black pepper

1. Pur�e the pesto ingredients in a food processor or with a mortar and pestle. 
2. Heat olive oil in large pan over medium-high heat.  Season the fish and add it, skin side down for a few minutes (maximum 5).  Turn fish and cook for a few minutes more, depending on thickness of fish.  Remove fish from heat, plate and spoon pesto over. 

OR  Spoon a generous amount of the sorrel pesto over the uncooked Arctic Char and grill, on one side of a very hot BBQ until done or bake at 400� for 10-15 minutes, depending on the thickness of the fish.

Enjoy!

OR  Mix Sorrel Pesto with sour cream and spoon over cooked Arctic Char when plating.

Bean Leaf or Pumpkin Leaf Thoren

3 cups finely shredded bean or pumpkin leaves (use the youngest leaves and stems)
1 dried chili
1 pinch cumin seeds
2 shallots (or half of red onion)
1 cup grated coconut (unsweetened  A good one is available at Dino's Grocery Mart)
1 tbs oil (olive or canola, I often add a drizzle of good coconut oil on later for flavour and health)
2 tsp rice
2 tbs chopped onion
1 dry chili, broken
salt, to taste

1. Grind the chilli, cumin seeds and shallots together, coarsely.  Crush in the grated coconut.  Mix all together.
2. Fry mustard and rice in hot oil.  Add onion and chili pieces and saut�.  Add the ground ingredients and fry a little while.  Then add the greens and cook, with a little water and the salt until the water is all evaporated.  Medium heat.

Enjoy!

There are health benefits associated with bean and pumpkin leaves for anti-inflammatory benefits as well as benefiting people living with diabetes as it helps to regulate the blood sugars.  Squash and beans would have been grown, as part of the three sisters or three aunties for excellent permaculture for soil nutrition as well as for the benefits of eating.

On Sunday I had the pleasure of presenting Picnic Lunches for CBC's Weekend Morning Show with guest host Agatha Moir.  The Crab and Lobster salad is so easy to prepare with the excellent products from Gimli Fish.  I also prepared a seared wild caught tuna sandwich.  So simple and creates such a lovely picnic or for anytime in Summer.

Crab and Lobster salad with wontons

Filling:
1 cup crab meat (Available at Gimli Fish)
1 cup lobster meat (also available at Gimli Fish)
6-10 peeled and chopped fresh water chestnuts (available at Sun Wah) * if not available, use Asian pears and NOT tinned water chestnuts
1 inch grated ginger
3-5 green onions, finely diced on a diagonal
� tsp white pepper
� tsp sea salt
� cup Mirin (available at Sun Wah and other Asian markets)
drizzle Sesame oil
pinch of white sugar

Mix all ingredients together and chill until ready to fill cones.

Cones:
1 pkg frozen wonton wrappers (round or square cut in half)
canola or peanut oil
unwaxed paper cone cups

Set oven to 500�F and place paper cups upside down on a baking sheet. Brush both sides of the wrapper with oil. Cut a slit through the centre of a circular wonton wrapper and form around the paper cone and pinch together. Place in oven and watch carefully until the wonton wrapper starts to bubble and begins to brown. Remove from the oven and cool. Gently remove wrappers from the cone and fill with your favourite filling.   Please note, you can make the wontons into any shape.

Enjoy!