Monday Menu

This past week's inspiration was two-fold.  First, after a delightful dinner with our neighbours, which included a short side conversation about lamb, I had a hankering for some myself.  Jeff and I have a friend that worked in Grand Pré and has connections with some of the local farmers.  Each spring, we put in an order for locally sourced lamb, which we then get to enjoy all year long.  It being February, we are getting low, but it seemed like a good time to pull out an all time favourite, care-of Jamie Oliver's "Cooking with Jamie".  It is several hours worth of work, but dear lord, worth every single second.

Also inspiring me this past weekend was the shit ton of snow that has been dumped on Halifax.  I needed warm and comforting, but I also needed bright and full of flavour.  Lemons, fresh herbs and crisp veggies were all a must this week.

Check out my "In my belly please!" board on pinterest for recipes.

Sunday - Slow Cooker Chicken Mulligatawny Soup (Chatelaine Magazine)

Monday - Mad Moroccan Lamb (Cook with Jamie).  I make this recipe gluten free by using quinoa instead of couscous, and dairy free by using soy 'sour cream', which has a closer consistency to Greek yogurt than non-dairy 'yogurts'

Tuesday - Leftovers (there were a lot! - 4lbs of lamb goes a long way.)

Wednesday - Slow cooker beef ragu with basil gremolata (Real Simple Magazine).  The basil gremolata elevates this dish from standard beef stew to something fresh and bright.

Thursday - Turkey-scallion melts with oven fries and veggies with hummus (Real Simple Magazine).  These are part turkey burger, part grilled cheese.  All parts delicious.

Friday - We treated ourselves, post house drama, to a night at the Stubborn Goat in Halifax.  I had the steak and truffle frites (they have a gluten free fryer) and Jeff had the Surf and Swine pizza with scallops, bacon and gremolata.  It was a lovely night out.  I may have gotten a little silly.

Saturday - Superfood salad with creamy cashew dressing (Chatelaine Magazine).  While kale and carrots and chickpeas and dried cherries and avocado and almonds and apples etc, you will feel both virtuous and very satisfied.  Pairs nicely with a Chardonnay and a movie.

via Chatelaine Magazine

My babies are all grown up

Summer has really flown by, as evidenced by the first of our winter squash being ready for eating. Every year we try something new in the squash department, and every year it is the butternut squash that emerges victorious. They are gorgeous, and I love them.

Here's my favourite recipe for utilizing our harvest. This works as a chicken dinner or vegan side and is chockablock full of garden goodness.

Another Superfoods Salad

Ingredients:

1 medium Butternut Squash •2lbs•, peeled, seeded and cut into bite-sized cubes

4 tbsp olive oil

Salt and pepper

2 boneless, skinless chicken breasts (optional)

1/3c tahini

2 tsp dried oregano

2 tbsp fresh lemon juice

8c chopped kale

1 can chickpeas, rinsed

2 tbsp chopped fresh chives

Preheat oven to 425F

1. Set oven racks on the bottom third and top third. In one roasting pan, add squash and season with 2 tbsp olive oil and a good sprinkle of salt and pepper. Mix, and place on bottom rack for 20min.

2. In second roasting pan, place chicken. Season with remaining oil and salt and pepper.  When the first 20min are up for the squash, remove from oven and toss. Place back in oven. Place chicken on top rack. Set timer for both to 20 min.

3. Meanwhile, set kettle to boil. Place kale in a colander and pour boiling water over kale until bright green. Rinse in cold water.  

4. To make dressing, combine tahini, lemon juice, oregano, salt and pepper. The lemon juice will thicken the tahini, so slowly add water until it is a thick but pourable consistency.

5. Split kale, chickpeas and squash evenly between 4 plates. Slice chicken, if using, and split into 4 servings. Top with dressing and fresh chives.

Got to run, dinner is calling! Kale, squash, oregano and chives from our very own garden!!

Xo

S.