Recipe adapted from IT’S ALL GOOD

This week Poppy and I are staying with Granny and Grandad at a beautiful cottage they rented on Baptiste lake near Bancroft. We are loving every second of it. Since we were lucky enough to have been invited to join them for this week I thought it was only right that I offer to make at least a few of the meals. I decided on this dish for two reasons, number one being that I was craving a vegetarian dish, my mom cooks with meat a lot more than I am used to…not that there is anything wrong with that. I love my mom’s cooking. Number two being that I brought with me two of my newest cookbooks, The Vibrant Table and IT’S ALL GOOD. This recipe was inspired from it’s all good.

Serves 4

• 2 cups dark green lentils, drained and rinsed
• 1 heaping tbsp Dijon mustard
• 1 heaping tbsp whole grain mustard
• juice of 1 medium lemon
• 2 tbsp apple cider vinegar
• 1/4 cup safflower oil
• coarse sea salt ( any salt will do )
• 1 small red onion, diced
• 2 large field tomatoes, diced or 2 cups cherry tomatoes, halved
• handful of radishes, thinly sliced
• 1/2 cup parsley, chopped

In a medium bowl whisk together the mustards, lemon juice, vinegar, oil and salt. Add the remaining ingredients and toss until evenly coated. Set aside on the kitchen counter for a min of 30 minutes.

To serve: You can eat this alone or if you want it to be a more substantial meal serve over mixed greens and top with a poached egg and a side of country bread. Enjoy!

*Recipe adapted from Sprouted Kitchen // serves 6

SALAD:

3/4 lb brussel sprouts, halved

3/4 lb cauliflower florets

3 cups kabocha squash, peeled, seeded and cubed into bite sized pieces

2tbsp safflower oil, plus more if needed

1 tbsp white balsamic

3/4-1tsp sea salt

1 tsp fresh ground pepper

1/2 tsp ground nutmeg

few pinches of cayenne

1 cup of cooked white beans such as great northern, cannellini etc, rinsed and drained

1/2 cup of pomegranete seeds

2 cups of arugula

VINAIGRETTE:

1 tbsp horseradish

1 large clove of garlic, peeled and minced

1/2 shallot, minced

1 tsp honey

2 tbsp of white wine vinegar

1/4 cup of safflower oil

sea salt and pepper to taste

handful of fresh chives or parsley

if desired a little goat cheese or parmesan for topping

Preheat oven to 400. In a large bowl toss to coat the brussel sprouts, cauliflower and squash with oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne. Empty onto a large rimmed baking sheet ( or two if needed ). Roast for 35 minutes until edges are browned.

While the vegetables are roasting make the vinaigrette. In a food processor combine the horseradish, garlic, shallot, honey, white wine vinegar, safflower oil, salt and pepper and herbs. Blend until well combined.

When the Vegetables are removed from the oven add the beans to the hot tray and toss together. Let the vegetables cool for a few minutes then empty to large mixing bowl and add the pom seeds, arugula.Toss.

TO SERVE:

Evenly distribute salad into bowls give each bowl a generous drizzle of dressing and a sprinkle of goat cheese or parm. Enjoy!

*To make this salad a meal I added some wild rice to the mix, delish.

I have been dreaming of a cherry salad for the past few weeks. I LOVE cherries and the endless amount of delicious recipes to use them in. So often the recipes are for tarts and pies and crumbles and ice creams and popsicles etc etc. This time I thought I would try something different and I’m sooo happy I did. This salad is wonderful. Make it, I promise if you like cherries and you like asparagus, your mouth and tummy will love you for it. Oh and did I mention…it’s super good for you! You’re welcome.

• 1 bunch asparagus, grilled and cut into one inch pieces
• 2 cups cherries. pitted and sliced
• 2 cups quinoa, cooked
• mixed salad greens- as much as you like
• goats cheese
• Roasted almonds or walnuts, optional
• 1/2 lemon
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard, more or less depending on how much you like mustard
• salt and pepper to taste

For the salad:

Cook the quinoa according to package directions. Once it has cooked set aside to cool. Wash and pit the cherries. Cut into quarters. Wash the asparagus. Toss with a little olive oil to coat then grill it. I used my square skillet grill from Le Creuset. I love the way asparagus tastes cooked on it. Once the asparagus has cooled, cut into one inch pieces. Toss together the quinoa, cherries and asparagus. Mix with most of the dressing. Mix the remaining dressing with your mixed greens. To serve: place a handful of lettuce on each plate top with quinoa mixture and sprinkle with goats cheese. You can also throw in some roasted almonds or walnuts. Enjoy!

For the dijon vinaigrette:

In a small bowl add the oil. Sprinkle in the salt and whisk together. Add the vinegar, lemon and Dijon, Whisk together. Pepper to taste.

Recipe adapted from Donna hay

Salad:

• 1 small whole grain  baguette, sliced and grilled
• 4-6 cups arugula or mixed greens of choice
• 2 baby fennel, thinly sliced
• 2 pears, thinly sliced
• blue cheese – As much or as little as you like

Honey Balsamic dressing:

• 1/4 cup of your favourite balsamic vinegar
• 1/2 cup olive oil
• 2 tbsp honey
• salt and pepper to taste

Add all of the above in a small bowl and whisk together. You should have extra dressing…I  recommend pouring it onto a few small plates, and letting your guests dunk their bread!

Slice the baguette and spread with a thin coat of olive oil. Grill until just crispy. Place a few slices of baguette on each plate and then arrange the arugula, blue cheese, fennel and pears. Drizzle with a generous amount of honey balsamic dressing. Serve and enjoy!

*Note – Try topping with some toasted walnuts!