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Friday, March 24, 2017

Spring Fling on CBC's Weekend Morning Show

Tomorrow morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I will be presenting the following recipes.  I love pea shoot pesto!  It tastes like Spring!  These recipes are very easy to prepare and are made with local ingredients.  Microgreens from Fresh Forage, Quinoa from Tamarack Farms are both available on Saturday at St. Norbert's Farmer's Market.

Happy Spring!





Turkish Pizza Dough
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
I use this pizza dough all of the time because it is both easy to prepare and has a great result.  I can always have it in a container in the fridge for making personal sized pizzas when needed.  This is actually something that I need almost daily for my 6 year old’s meals.
Pea Shoot Pesto (using snap pea microgreens from Fresh Forage Microgreens, available at St. Norbert’s Farmer’s Market on Saturday)
Ingredients:
1/4 lb fresh, young pea microgreens
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 (for nut allergies, try toasted pumpkin seeds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Use on pizza, pasta, grilled fish or shrimp, toast, etc.
Enjoy!
Quinoa Salad with Microgreens and Lemon vinaigrette
2 cups cooked quinoa (I used Tamarack Farms quinoa, available on Saturday at the St. Norbert’s Farmer’s Market) Cooking ratio is 2:1 water to quinoa and you can cook in broth or with spices
1-2 tbs pesto of your choice
Olive oil, to tastes
Spring Mix Microgreens (available from Fresh Forage Microgreens on Saturday at St. Norbert’s Farmer’s Market)
Lemon vinaigrette (1 part lemon, 2 parts olive oil, herbs such as oregano, salt and pepper, 1 crushed garlic clove optional)
Toss the cooked quinoa with pesto and a drizzle of olive oil.  When serving top with a generous amount of Spring Mix Microgreens and drizzle with lemon vinaigrette just before serving. 
Enjoy and Happy Spring!





1 comment:

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Turkish Dishes are quite tatsy and different from teh regular cuisine having strong yet simple flavours. I especially like Turkish Doner Kebab, will also try out this pizza recipe.