This frittata seems complex, yet it has a decided simplicity that makes for an exciting meal even on a busy weeknight. Whether store-bought or foraged from your lawn or local park, dandelion greens lend pesto a pleasant earthy bitterness. Spring arugula would serve well as a green substitution. Smoked salmon is a good stand-in for trout, or you can use previously cooked fresh trout or salmon.
Dandelion greens are a standout source of beta carotene, a plant nutrient that may help lower the risk for developing type 2 diabetes when consumed consistently in high amounts.
You’ll have more pesto than you’ll need to use in this recipe. Consider that a good problem to have! You can use it as a sandwich spread, a lively addition to salad dressing, a healthy way to dress up roasted potatoes, or stirred into a pot of cooked grains.
In food processor, pulse together dandelion greens, basil, walnuts, garlic, lemon zest, and lemon juice until well combined and everything is pulverized. Add Parmesan and then, with machine running, drizzle oil through top feed tube. If needed, stop the machine to scrape down sides of bowl.
Heat oven broiler. In large bowl, beat together eggs and milk. Gently stir in 1/4 cup (60 mL) pesto, trout, and sun-dried tomatoes.
In ovenproof 10 in (26 cm) skillet over medium, heat oil. Add shallots; heat until softened, about 2 minutes. Pour in egg mixture so it’s evenly distributed in pan and heat until edges begin to set, occasionally lifting cooked eggs around edges with spatula, about 5 minutes. Distribute goat cheese overtop and place skillet in oven. Broil until centre of frittata is set and cheese has browned, about 3 minutes.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.