(NC)—Edamame, grains and cheese ensure this unusual and refreshing salad has a main course level of protein.
1 cup (250 mL) frozen edamame
1 cup (250 mL) frozen corn
1 pkg (250 g) PC Blue Menu Whole Grain Brown Rice with Lentils and Quinoa Blend
1 shallot, minced
3 tbsp (45 mL) fresh lemon juice
1 tbsp (15 mL) omega oil
¼ tsp. (1 mL) freshly ground black pepper
1 cup (250 mL) cherry tomatoes, halved
1/3 cup (75 mL) drained and crumbled light feta cheese in brine
Instructions
Bring medium saucepan of water to a boil. Add edamame and corn. Reduce heat to medium; simmer 3 to 4 minutes. Drain; set aside to cool.
Meanwhile, gently squeeze pouch all over to break the rice apart. Tear top corners of pouch about 1/2 inch (1 cm). Place pouch, upright, in the microwave and heat on HIGH for 1 minute and 30 seconds. Let stand in microwave 1 to 2 minutes. Caution: Pouch will be hot.
Carefully remove from microwave holding sides. Pour into a bowl, stir and set aside to cool.
In small bowl, whisk together shallot, lemon juice, oil and pepper until combined.
Add edamame, corn, tomatoes and feta cheese to cooled rice mixture. Drizzle dressing over top; toss lightly to combine.
Place all of the ingredients, except the olive oil, into a blender. Gently warm the oil until hot to the touch. While blending the mixture on high speed, slowly pour the hot olive oil into the mixture. Continue processing until smooth. Refrigerate until needed.
Toss the asparagus in the oil and season well with salt. Arrange the asparagus in a single layer on a baking sheet. Roast in a preheated 400F (200C) oven until al dente, about 10 to 12 minutes. Remove from oven and set aside.
Meanwhile, cut 8 slices of bread and lay them on a clean work surface. Spread mustard on 4 slices and top with a slice of cheese. Lay spears of asparagus on each cheese slice, then ham and cover with a slice of sourdough.
Heat a skillet to medium heat. Butter both the top and bottom of the sandwiches and lay in the skillet. Cook until the sandwiches begin to turn golden, about 3 minutes. Turn the sandwich over and cook for another 3 to 4 minutes. Enjoy warm. Makes 4 sandwiches. Refrigerate until needed.
Pan Roasted Sea Bass with Mango, Mint Salsa and Raspberry Vinaigrette by Walker's Fish Market
Ingredients
Mango Mint Salsa:
½ Mango Diced
1 tbsn. Minced Red Onion
3 Mint Leaves
1 tsp. Honey
1 tsp. Rice Wine Vinegar
Raspberry Vinaigrette:
3 oz. Raspberries (about 20 raspberries)
1.5 tbsn. Red Wine Vinegar
1 tbsn. Honey
½ tsp. Dijon Mustard
½ Cup Olive Oil
Pan Seared Sea Bass:
2 Sea Bass Filets
2 Sprigs Rosemary
1 Garlic Clove
2 tbsn. Olive Oil
Salt and Pepper
Instructions
Mango Salsa: combine all ingredients in small bowl and mix well. Season with salt and pepper.
Raspberry Vinaigrette: mash the raspberries with a fork and mix with the red wine vinegar. Let stand for 30 minutes. Strain through a sieve to remove the raspberry seeds. Add the rest of the ingredients for the vinaigrette and whisk well.
Seared Sea Bass: salt and pepper the sea bass. Heat olive oil in a pan at medium high heat and add rosemary and garlic to flavour the oil. Remove rosemary and garlic when slightly browned. Sear the sea bass in the flavoured oil on both sides until the fish is flakey and done. Time for searing depends on the thickness of your filets.
Serve with potatoes or rice, and your favourite veg.
Prepared by Chef Mike Middlemost from Walkers Fishmarket.
Soak the lady finger cookies in the espresso coffee and place a layer of them in the bottom of a 4" deep 8x8 dish.
Combine the whipping cream, sugar, pumpkin pulp, vanilla essence, Kahlua and Mascopone cheese in a bowl, and whip until it forms peaks.
Put a layer of the whipped cream mixture on top of the cookies, and then continue with layers of cookies and whipped cream. You should have enough for 3 or 4 layers. Sprinkle the top with cinnamon, put in the fridge to cool.
