Cooking with cheese

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

1. 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.

2. Risotto: In a medium saucepan, bring broth to a simmer; keep warm.

3. 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.

4. 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.

5. 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.
6. 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

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)

1. 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.

2. 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)

1. 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.

2. Corn Bread: Preheat oven to 425°F (220°C).

3. 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.

4. 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.

5. 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%