Summer Comfort Food
One way to take all the guilt out of creating comfort foods, is ensuring all the ingredients are healthy.. Take advantage of local fresh fruits galore, brightening the summer and our plates. With foliage in abundance, let's explore this season’s offerings for heightened yet simple cuisine. What’s even cooler is that a few of these recipes don’t require a stove or oven.
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Buckwheat ’n’ Berries Breakfast
While buckwheat is more commonly eaten with savoury meals or roasted for a crunch, it can also make a hearty alternative to oatmeal for breakfast, especially when its earthy aroma is juxtaposed with the freshest local ingredients.
- buckwheat flakes
- pinch of sea salt
- berries of choice
- cinnamon
- half and half cream
- (most portion sizes are discretionary)
INSTRUCTIONS:
Bring to a boil a little over double the amount of water that you want to make of the buckwheat. Once boiled, slowly stir in the buckwheat. Continue to stir, lowering temperature to a simmer. Add a pinch of salt. Once the buckwheat is cooked, add in some berries. Pour into a bowl, then garnish with cinnamon, the half and half, and more berries.
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Summer Squash and Rosemary Sauté
Even if you don’t have a garden, chances are you may be lucky enough to know someone who has more zucchini than they know what to do with! It is also abundant in markets. Best served over rice and quinoa, although it also works well with lamb or chicken.
- 4-5 medium zucchini
- coconut oil
- sea salt and pepper to taste
- fresh rosemary, minced
- red onion
- (most portion sizes are discretionary)
INSTRUCTIONS
Cut the zucchinis in half lengthwise, then slice into half moon shapes. Slice the red onions and then heat the pan, adding the coconut oil. Add the zucchini and onion to the pan. Mince the fresh rosemary and then add it as well as the salt and pepper. Finally, sauté for a few minutes, as this dish doesn’t take long to make at all!
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Fully Loaded Bison Pizza
A recipe which I have fine-tuned over the years, this pizza may be unique, but it shares the same tried and true satisfying pizza experience we have all come to expect from any slice worth its salt in cheese!
- 1/2 lb. ground bison
- salt and pepper to taste
- 1/2 c. minced red onions + 2 tbsp sliced
- 1/3 c. fresh cilantro, chopped
- 1/2 serrano pepper
- 2 tbsp. kalamata or black olives
- 1/4 tsp. garlic powder
- 1 clove garlic
- manchego or white cheddar cheese
- soft goat cheese
- olive oil
- pizza crust
INSTRUCTIONS
Put about two tablespoons of olive oil in a small jar with a lid. Add half of the chopped clove of garlic and a pinch of salted pepper. Shake well then set aside.
After chopping up all the ingredients, oil and heat a pan on medium then add the bison, half of the red onion, serrano, garlic and spices. Once the bison is cooked and the flavours are combined in the pan, turn it off. Take out the pizza crust and use the olive oil as the base layer marinade. After the oil is evenly distributed, add the bison mixture, then the olives and remaining onion. Add the grated manchego or white cheddar cheese and finish off with dollops of goat cheese. Bake according to the instructions on your pizza crust, generally 12-14 minutes at 350°F. Serve with arugula and a drizzle of olive oil on top.
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Arugula Manchego Bee Pollen Salad
Wanna take a more exotic approach to creating some edible greens? Here’s a festive salad with eccentricity!
- arugula
- manchego cheese
- red onion
- bee pollen
- raspberry vinaigrette
- (portion sizes are discretionary)
INSTRUCTIONS
Slice the manchego cheese thinly then break apart into little pieces with your hands. Thinly slice the red onion. Add the arugula to a large salad bowl then cover in the topics and generously pour the raspberry vinaigrette over it.
Raspberry Vinaigrette
This one is so, so good with freshly picked raspberries, refreshing and bright yet juxtaposed with a darker flavour. The result is a very full-bodied dining experience.
- A heaping 1/2 c. of raspberries
- 1/4 c. extra virgin olive oil
- 3 tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- pinch of sea salt
Mix all ingredients together in a blender or with an immersion blender. Keep in the refrigerator in an airtight jar. Best if eaten within a few days.
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Paleo Apple Rhubarb Crumble
Last year I was given several boxes of apples from my neighbour, and it’s possible that many of you have been lucky to receive the same. If not, there are always offers for free apple picking through local channels. Of course, the ones available at the farmer’s market are divine, too. Same goes for rhubarb, it’s the epitome of summer! What’s a bonus is that this recipe is quick to make and quick to bake!
Filling:
- 3 lbs. apples
- 5 stocks of rhubarb
- 3 tbsp. orange juice
- 2.5 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. sea salt
- Crumble:
- 2 c. almond flour
- 1 tbsp. maple syrup
- 4 tbsp. melted coconut oil
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
Finely slice the apples and rhubarb then add them to a large pan along with the rest of the filing ingredients. Preheat the oven to 350°F. Bring to a boil then cover the pan and cook on low for 10 minutes. Mix crumble ingredients together while cooking the filling. Place the filling in a 8”x12” dish and top with crumble. Bake for 20 minutes. Delicious warm or cold, try serving it with vanilla ice cream!
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