HARVEST BOUNTY
Renee Kohlman is an award-winning food blogger and the author of the cookbook All The Sweet Things. Here, she shares some of her favourite harvest recipes just in time for the late-summer garden bounty.
ROASTED BEET HUMMUS
This dip has all the usual hummus players, with the addition of roasted beets and some horseradish for bite. It’s absolutely delightful, and a great way to get more beet love in your life. Serve with fresh cut vegetables and pita chips. And, just look at the colour.
2 medium beets (or 3 small) need about 8 oz. total
1 can (540 mL/19 oz.) chickpeas, rinsed and drained
1/3 cup tahini
1/4 cup lemon juice
1 tbsp horseradish
2 garlic cloves, smashed
1 tsp each ground cumin and coriander
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1/4 cup extra virgin olive oil, plus more for garnish
3-4 tbsp water mint leaves, toasted sesame seeds, poppy seeds, for garnish
Preheat the oven to 375 F (190 C). Scrub the beets well and place them in a shallow, foillined roasting pan. Pour a little water in the bottom of the pan. Cover tightly with foil and roast until fork-tender, about an hour. Remove from the oven and let cool completely. Slip the skins off the beets once they are cool and slice into chunks. This step can be done 1-2 days ahead. 2. Place the beets, chickpeas, tahini, lemon juice, horseradish, garlic, spices, salt and pepper in the bowl of a food processor. Process on high for a few seconds. Drizzle in the olive oil while the motor is running. Stop and scrape the bowl, then drizzle in the water while the motor is running. Process until very smooth. If too thick, drizzle in more water a tablespoon at a time. Season to taste with salt and pepper. 3. Scrape into a serving bowl, garnish with mint leaves, the seeds and more olive oil. Serve with toasted pita chips and fresh vegetables. Makes about 2 1/2 cups.
CREAMY TOMATO BASIL SOUP WITH GRILLED CHEESE CROUTONS
The classic combo of tomato soup and grilled cheese sandwich with a twist. Fresh basil, honey and mustard powder make this tomato soup better than anything out of a can, and using mayonnaise rather than butter when frying the grilled cheese is a game changer.
Soup:
2 tbsp unsalted butter
1 onion, diced
2 garlic cloves, minced
1 can (28 oz./796 mL) crushed tomatoes
2 tsp honey
1 tsp dry mustard powder
1 tsp dried basil leaves
1 bay leaf
1 cup chicken or vegetable stock 3/4 cup whipping cream
1/2 cup shredded fresh basil leaves salt and pepper to taste
Croutons:
2 slices sourdough/whole grain/ whole wheat bread
1/4 cup sliced aged cheddar
2 tsp butter
2 tsp whole grain Dijon mustard (optional)
1 tbsp mayonnaise
1. Melt the butter in a Dutch oven over medium-high heat. When it has bubbled, stir in the diced onion. Saute for about 5 minutes, until the onions are translucent. Stir in the garlic and cook for another minute. Stir in the crushed tomatoes, and rinse the can out with about 1/2 cup (125 mL) water. Stir in the honey, mustard powder, dried basil, bay leaf and chicken stock. Bring to a boil, cover and turn down the heat to medium-low. Simmer for about 15 minutes, stirring occasionally. Stir in the whipping cream and basil. If soup seems too thick, thin out with more stock.
2. While the soup simmers, prepare the grilled cheese sandwich. Spread the butter and mustard on the inside of the bread. Layer in the cheese. Spread the mayo on the outside of the sandwich. Place the sandwich in a skillet over low heat. Cook for about 5 minutes per side, until the bread is golden and the cheese has melted. Remove from the skillet. Let cool for 5 minutes then chop into bite-size croutons 3. Ladle the soup into bowls and top with a few croutons on each bowl.
SAVOURY SLOW COOKER PORK ROAST WITH MUSTARD AND APPLES
Browning the pork roast and onions before adding them to the slow cooker deepens the flavour of this simple yet elegant enough for company pork dish. Apples, herbs and mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the next day.
1 tbsp canola oil
2 1/2 lbs. boneless pork loin roast 1 onion, sliced
2 garlic cloves, minced
1/3 cup white wine
2 apples, cored and quartered 3/4 cup chicken stock
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp packed brown sugar
2 tsp yellow mustard seed
1 tsp salt
1/2 tsp pepper
3 sprigs each fresh rosemary and thyme
1. Heat a large skillet over medium-high heat. Add the oil. When it is hot, add the pork roast. Brown for about 4 minutes per side, until the meat releases easily from the skillet. Remove the roast to the insert of a 4-6 quart slow cooker.
2. Stir the onions into the skillet and sauté for a few minutes until softened. Add the garlic and cook another few minutes. Scrape the skillet ingredients into the slow cooker. Pour the white wine into the skillet and return it to medium-high heat, scraping up any brown bits from the skillet. Simmer for 2 minutes then pour the wine and brown bits into the slow cooker. Add the remaining ingredients to the slow cooker and cook on low for 8-10 hours. Remove the pork from the slow cooker and let stand for 15 minutes before slicing. Strain the slow cooker juices into a small saucepan and bring to a boil. Turn the heat down to mediumlow and simmer for 10 minutes until slightly reduced.
3. Pour the sauce over the slices of pork roast and serve. The apples and onions have lots of flavour, so be sure to serve them with the pork as well.
SKILLET MUSHROOM LASAGNA
Everyone loves a good lasagna, and this one cooks up in a cast iron skillet in no time. Plus it’s a great way to get more greens in your diet. Served with a side salad, it’s fancy enough for company, and yet simple enough for a weeknight family meal.
6 lasagna noodles (about 2 inches, or 5 cm, wide)
1 tbsp (15 mL) butter
1 lb (454 g) cremini mushrooms, sliced
1 clove garlic, minced
5 cups (1.25 L) assorted baby greens such as spinach, kale, chard, arugula
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) all-purpose flour 3 tbsp (45 mL) butter
2 cups (500 mL) milk
1 cup (250 mL) shredded mozzarella cheese
2/3 cups (160 mL) extra-smooth ricotta cheese
1 tbsp (15 mL) Dijon mustard pinch cayenne pepper pinch nutmeg
1/4 cup (60 mL) grated Parmesan cheese canola oil for greasing skillet
1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain. 2. While the noodles are cooking, in a 10-inch (25-cm) cast iron skillet, heat 1 tbsp (15mL) butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in salt and pepper.
3. In a small saucepan over medium heat, melt 3 tbsp (45 mL) butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup (180 mL) of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. Pour 1/2 cup (125 mL) of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400 F (205 C) oven until mozzarella is melted and sauce is bubbly, about 15 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.