Lentil & Zucchini Risotto
Created by Chef Ned Bell, Executive Chef
The flavours are oozing in this Risotto, just like the Canadian Aged Cheddar. Delicious as a side dish or main course, it will be a favourite all year long. The zucchini pesto makes a unique addition to this dish.
Zucchini Pesto:
2 cups (500 mL) grated seeded green zucchini
½ cup (125 mL) shredded Natural Pastures’ Aged Farmhouse (or Canadian Aged Cheddar)
1 tbsp (15 mL) toasted pine nuts or walnuts, optional
1 tsp (5 mL) grated lemon zest
1½ tbsp (22 mL) fresh lemon juice
½ tsp (2 mL) sea salt
¼ tsp (1 mL) cracked black pepper
Risotto:
4 cups (1 L) vegetable broth
2 tbsp (30 mL) butter, divided
1 shallot, diced
1 cup (250 mL) Arborio rice
Sea Salt, to taste
1/3 cup (75 mL) white wine
1 can (19 oz/540 mL) canned lentils, drained and rinsed
1 cup (250 mL) small diced seeded yellow zucchini
¾ cup (175 mL) shredded Natural Pastures’ Aged Farmhouse (or Canadian Aged Cheddar), divided
3 tbsp (45 mL) chopped chives, divided
- Zucchini Pesto: In a food processor, combine zucchini, cheese, nuts, lemon zest and juice, salt and pepper; process until smooth but not a complete puree for texture.
- Risotto: In a medium saucepan, bring broth to a simmer; keep warm.
- In a large shallow pot or deep skillet, melt 1 tbsp (15 mL) of the butter over medium heat; sauté shallot for 1 minute. Stir in rice and salt; sauté for 1 minute. Add wine and cook until absorbed.
- Add ½ cup (125 mL) of the broth, stirring until most is absorbed. Add more broth, ½ cup (125 mL) at a time, stirring until broth is absorbed before making the next addition, until you have added a total of 3 cups (750 mL) of broth.
- Stir in lentils and continue to add remaining broth, ½ cup (125 mL) at a time. Simmer, stirring until rice is tender and creamy and slightly firm to the bite, adding additional broth or water if necessary. Season to taste with salt.
- Stir in yellow zucchini and cook stirring until heated through, about 1 minute. Remove from heat, stir in half ½ cup (125 mL) of the cheese, half of the chives and remaining butter. Serve with Zucchini Pesto and sprinkled with remaining cheese and chives.
Preparation Time: 30 minutes
Cooking Time: about 30 minutes
Yield: 4 servings (Zucchini Pesto: 1-1/3 cups/325 mL)
Variation: For seafood lovers, add sustainable seafood to risotto (Spot Prawns, halibut or wild salmon).
Nutritional Information
Per serving:
Energy: 471 Calories
Protein: 19 g
Carbohydrate: 65 g
Fat: 14 g
Fibre: 10.3 g
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Sodium: 1091 mg
Top 5 nutrients provided by a serving of this recipe:
Nutrient and % DV*
Calcium: 17%/191 mg
Folate: 148%
Iron: 43%
Thiamin: 41%
Selenium: 34%
Cheddar Chickpea Slaw
Created by Chef Ned Bell, Executive Chef
Versatile and delicious, this slaw will be a hit at every BBQ, picnic or family reunion; friends and family will ask for seconds…or thirds. This colourful dish is easy to prepare and combines some Canadian favourites, such as crumbled Canadian Aged Cheddar and seasonal fruit.
2 cups (500 mL) dried chickpeas
2 cups (500 mL) frozen green chickpeas, thawed
½ cup (125 mL) extra virgin olive oil
1/3 cup (80 mL) apple cider vinegar
1 tbsp (15 mL) sea salt
1 tsp (5 mL) cracked black pepper
2 cups (500 mL) sliced stone fruit (plums, peaches, nectarines or apricots)
1 cup (250 mL) thinly sliced green cabbage
1 cup (250 mL) thinly sliced endive
1 cup (250 mL) toasted and crushed hazelnuts
2 cups (500 mL) crumbled or shredded Natural Pastures’ Aged Farmhouse (or Canadian Aged Cheddar)
- In a large pot, bring chickpeas and 6 cups (1.5 L) of water to boil; boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour; drain and rinse well. Return chickpeas to pot; add 10 cups (2.5 L) of water and bring to boil. Cover and reduce heat and simmer until tender, 1 to 1½ hours. Drain but do not rinse.
- Place warm chickpeas in a large bowl. Add oil, vinegar, salt and pepper. Toss to coat. Stir in fruit, cabbage, endive, nuts and cheese; toss to coat.
Preparation Time: 25 minutes
Cook Time: about 1½ hours
Stand Time: 1 hour
Yield: 10 to 12 servings
Tips: No time to soak or cook the chickpeas, simply substitute 5 cups (1.25 L) drained and rinsed canned chickpeas for the dried and reduce salt to 1½ tsp (7 mL).
Substitute green chickpeas with frozen edamame, cooked according to package directions.
This dish is best served warm, but is also a fantastic recipe made ahead of time and chilled for brunch, lunch, side dish or just simple snack on the go.
Variation: Replace stone fruit with fresh raspberries, blueberries or blackberries, and almonds, cashews, walnuts or pecans for the hazelnuts.
Nutritional Information
Per serving
Energy: 386 Calories
Protein: 15 g
Carbohydrate: 31 g
Fat: 24 g
Fibre: 7.1 g
Sodium: 715 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium: 16%/179 mg
Folate: 117%
Vitamin E: 35%
Magnesium: 26%
Zinc: 26%
Cheddar-Cauli Skillet Corn Bread
Created by Chef Ned Bell, Executive Chef
Canadian cheese and caramelized cauliflower are a match made in heaven. With every bite, you’re whisked away on a flavour adventure with the delicious sharpness of the Canadian Aged Cheddar, the crispy cauliflower and the sweetness of maple butter.
Maple Butter:
1 cup (250 mL) unsalted butter, softened
1½ tbsp (22 mL) pure maple syrup
1 tbsp (15 mL) cracked black pepper
1½ tsp (7 mL) sea salt
Corn Bread:
2 tbsp (15 mL) unsalted butter
2 cups (500 mL) small cauliflower florets (about the size of a loonie)
1 tsp (5 mL) sea salt, divided
1¼ cups (300 mL) whole milk
1 cup (250 mL) cornmeal
1 cup (250 mL) all-purpose flour
4 tsp (20 mL) baking powder
2 eggs, beaten
¼ cup (60 mL) unsalted butter, melted
1¼ cups (250 mL) shredded Natural Pastures’ Aged Farmhouse (or Canadian Aged Cheddar)
- Maple Butter: In a medium bowl, with a wooden spoon, stir together butter, maple syrup, pepper and salt, until well combined. On a piece of parchment paper or plastic wrap, roll the butter in a cylinder about 8-inches (21 cm) long. Refrigerate to firm.
- Corn Bread: Preheat oven to 425°F (220°C).
- Place a 10-inch (25 cm) cast iron skillet in the oven for 10 minutes. Remove from oven; add 2 tbsp (30 mL) of butter and swirl to coat. Add cauliflower and ¼ tsp (1 mL) of the salt; toss to coat and spread in single layer. Roast for 10 minutes or until the cauliflower is golden brown and slightly crispy, stirring once.
- Meanwhile, in a medium bowl, stir together milk and cornmeal; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder and remaining salt. Stir in milk mixture. In small bowl, whisk together eggs and butter; stir into the flour mixture, along with 1 cup of cheese.
- Remove skillet from the oven. Pour in the batter, spreading to cover the cauliflower and sprinkle remaining cheese on top. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes. Cut into wedges and serve with a slice of the maple butter.
Preparation Time: 20 minutes
Baking Time: 30 minutes
Yield: 8 to 10 servings
Tip: No cast iron skillet? No problem. Preheat oven to 425°F (220°C). In large frying pan, melt 2 tbsp (30 mL) of butter over medium heat. Add cauliflower and sprinkle with ¼ tsp (1 mL) of salt. Cook covered for 3 minutes. Uncover, cook stirring occasionally, until cauliflower is golden brown and tender.
Meanwhile, place a 9-inch (23 cm) square metal baking pan in oven for 5 minutes. Prepare cornmeal mixture as noted in step 4. Remove pan from oven and carefully butter. Add the caramelized cauliflower in a single layer; pour in the batter, spreading to cover the cauliflower. Bake as noted.
Nutritional Information
Per serving
Energy: 408 Calories
Protein: 8 g
Carbohydrate: 25 g
Fat: 32 g
Fibre: 1.8 g
Sodium: 869 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium: 23%/250 mg
Selenium: 28%
Vitamin A: 28%
Vitamin D: 23%
Folate: 22%
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