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Cherry Meets Peach Infusion

Serves 4

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In small bowl, place wild rice, cover with water, and let soak for at least 4 hours.

Drain rice and place in pan with 2 1/2 cups (625 mL) water and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until grains are very tender and some have burst open, about 30 minutes. Drain any excess liquid.

Stir together rice, sausage, cranberries, green onions, cider vinegar, and thyme.

Slice off stems from chard leaves and fillet off any thick ribs running on the backside of the leaves. Place two chard leaves side by side so there is about 25 percent overlap. Scoop about 1 cup (250 mL) rice mixture onto bottom third of leaves and roll up burrito-style, tucking in sides as you go. Repeat with remaining leaves and rice stuffing.

In large skillet, place chard rolls and pour in broth. Bring to a simmer and heat, covered, for 5 minutes.

Into blender container, pour 3/4 cup (180 mL) broth from skillet and add walnuts, maple syrup, and lemon zest; blend until smooth.

Serve chard rolls topped with walnut sauce.

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Sausage-Rice Stuffed Chard with Walnut Sauce

In small bowl, combine raisins with red wine vinegar, 2 Tbsp (30 mL) warm water, and 1/4 tsp (1 mL) salt. Set aside for at least 20 minutes, stirring occasionally. Drain.

Cut eggplant in half lengthwise. Season flesh with salt and set aside for 20 to 30 minutes to allow eggplant to “sweat.” Pat dry with paper towel.

Preheat oven to 400 F (200 C), and line baking sheet with parchment paper or silicone baking mat. Place eggplant halves, flesh side up, onto baking sheet, and brush with 2 tsp (10 mL) oil. Roast until tender and the browned flesh is easily pierced with paring knife, about 35 minutes. You want the flesh to be silky and not spongy.

In medium-sized saucepan over medium, heat 2 tsp (10 mL) oil. Add onion and 1/4 tsp (1 mL) salt; heat until onion is softened, about 5 minutes. Add two-thirds of the garlic and heat for 1 minute. Place broth or water and freekeh in pan, bring to a boil, reduce heat to medium-low; simmer, covered, until freekeh is tender and broth has been absorbed, about 20 minutes. Set aside, covered, for 5 minutes and then fluff with fork. Add chickpeas, drained pickled raisins, carrot, and pistachios to pot and stir everything together.

In small bowl, whisk together tahini, lemon juice, remaining minced garlic, and za’atar. Whisk in water, 1 Tbsp (15 mL) at a time, until thin consistency is reached.

Arrange roasted eggplant on serving platter, flesh side up. With the back of a spoon, push the flesh down to create a cavity. Spoon in freekeh filling. Drizzle on tahini dressing and scatter on parsley.

Freekeh Medley Stuffed Eggplant

Cut each poblano in half lengthwise and remove core and seeds. Place peppers on baking sheet and brush with 1 tsp (5 mL) oil. Roast until tender and darkened in places, 13 to 15 minutes.

Meanwhile, in large skillet over medium, heat 2 tsp (10 mL) oil. Add turkey and onion; cook, breaking up turkey into smaller pieces, until turkey is no longer pink and onion is translucent, 5 to 8 minutes. Add garlic; heat for 1 minute. Stir in oregano, cumin, and salt; heat for 1 minute. Add marinara sauce and chipotle pepper to pan and heat for 5 minutes, stirring occasionally. Stir in masa harina, if using.

Divide turkey mixture among baked poblano halves and top with cheese. Bake until cheese has melted. Serve topped with diced avocado, sour cream, and cilantro.

Turkey Enchilada Stuffed Poblano Peppers

Preheat oven to 375 F (190 C) and line baking sheet with parchment paper or silicone baking mat.

Remove stems from mushrooms and scrape away the dark gills. Arrange mushrooms on baking sheet, stem side up.

In large bowl, toss together crab, breadcrumbs, red pepper, cheese, shallot, garlic, thyme, lemon juice, mustard, and black pepper. Gently stir in egg. Divide mixture among mushroom caps and bake until crab mixture is set and light golden brown, 12 to 14 minutes. Serve with a few drops of hot sauce, if desired.

Cherry Meets Peach Infusion