Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold.
This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
Preheat oven to 375 F (190 C). In ovenproof saucepan with tight-fitting lid, place unpeeled beets with rosemary and a splash of water. Cover and place in preheated oven. Bake for 45 minutes, or until tender when pierced with a thin sharp knife.
Meanwhile, in skillet, heat 1 Tbsp (15 mL) oil. Add leeks and sauté over medium heat until soft, about 5 minutes. Add a splash of water, if needed, to keep them from sticking. Fold in lentils, remove from heat, and set aside.
In high-speed blender, combine tahini, 2 Tbsp (30 mL) orange juice, maple syrup, and salt. Add 2 Tbsp (30 mL) water and whirl until blended and creamy. Add a little more water if needed. Set aside.
In small bowl, combine parsley, mint, 2 tsp (10 mL) orange zest, and garlic. Stir to blend. Set aside.
When beets are tender, remove from oven and discard rosemary. When beets are cool enough to handle, scrape off skins. Cut into wedges and place in serving bowl. Scatter leeks and lentils overtop. Drizzle with tahini dressing and scatter chopped herb mixture overtop. Toss before serving and serve at room temperature. Season with salt and pepper, if you wish.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.
Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead. Heads or shells—on or off? Cosco serves the prawns with the shells and heads on, but if you’re not catching your own spot prawns, buy ones with the heads removed. Prawns and shrimp release an enzyme from their heads when they die that makes the flesh black and mushy. Cooking prawns in their shells adds flavour, and the shells come off easily once cooked, but they can be a bit messy—especially when camping—so feel free to remove them before cooking or buy a smaller quantity of shelled prawns or shrimp if you’re worried about everyone’s fingers smelling of seafood all night.
Delicious for breakfast or even an afternoon snack, this breakfast bowl is so thick and creamy, it looks and tastes like dessert! The real kick is the essential reishi mushroom powder, which is thought to contribute immune system support. On its own, it can be a bit bitter, but locked into this chocolatey dish, it’s definitely a winner. Reishi health benefits Reishi mushroom powder is well known for its immunomodulating components. This may be the reason that many people opt to include reishi powder in their diets to boost their health during cancer therapies. In Asian countries, it’s been used for thousands of years because of its suggested well-being and longevity effects.