local feasting

Filed Under Stuff, Tips & Tricks | December 16, 2009

In all the hustle and bustle of the holidays both we and our tots tend to overindulge in treats and rich meals. So we thought now was the perfect time to share some healthy, local recipes you can save up for the nights you’re not entertaining or being entertained.

A Local Table from Choices Market dietitian Desiree Neilsen RD and Chef Antonio Cerullo is all about eating well and cooking for the local seasons. The book includes a handy chart on what’s in season when in Vancouver and the Okanagan, features on local farms and the merits of making local versus organic food choices. It also has lots of information and resources on special diets, including handy symbols denoting which recipes are vegan, vegetarian, nut free or gluten-free, which is invaluable if you or your kids have food allergies or sensitivities.

For winter their recipes focus on fortifying fare like soups and stews and to give you a taste here’s their warming recipe for Winter Vegetable Stew. The only caveat is that lots of the recipes call for specific brands of olive oil or chicken, for example, but you can just substitute your regular ingredients, we did.

Winter Vegetable Stew

Serves 8

Ingredients:

• 4 tbsp Omega Nutrition extra virgin olive oil
• 1 bunch black kale, chopped
• 2 large carrots, diced small
• 1 small turnip, diced small
• 4 small parsnips, diced small
• 1 small leek, sliced
• 1 lg clove garlic, chopped
• 28g pack fresh thyme, chopped
• 1 1/3 cups organic orange lentils, pre-soaked
• 1 small can kidney beans, rinsed and drained
• 1 small can navy beans, rinsed and drained
• 1 small can garbanzo beans, rinsed and drained
• 2 litres Water or Stock
• ½ tsp Sea salt
• 200g freshly grated Pecorino Romano cheese (Optional-omit for vegan recipe)
• Pepper to taste

Method:

1. In a heavy bottomed soup pot, heat olive oil and stew kale for 15 minutes on low heat.
2. Add carrot, turnip, parsnips, leek, garlic, and half the thyme. Continue stewing for another 15 minutes.
3. Add all the beans and the pre soaked lentils with stock or water.
4. Bring to a boil; then reduce heat to simmer until all ingredients are tender, stirring regularly.
5. Add salt and remaining thyme right before serving. Add cheese to individual bowls before you serve. Do not add cheese to the pot if you are freezing or saving leftover soup in the fridge.

Suitable for vegan, vegetarian and gluten free and nut free diets.

Thai Style Root Veggie Stir Fry

Serves 2

Ingredients:

• 2 turnips, cut into 1 ½ cm sticks
• 1 bunch beets, cut into 1 ½ cm sticks
• carrot, sliced
• 4  sun chokes, roughly cubed
• 1 medium onion, sliced
• 1 bunch cilantro, roughly chopped
• limes, juiced
• tbsp Omega Nutrition virgin coconut oil
• 1 jalapeno (optional)

Method:

1. Heat coconut oil in wok or large non-stick frying pan on high heat.
2. Gradually add turnip, beets, carrots, sun chokes and onions, maintaining heat level between each addition. Stir frequently.
3. When vegetables start to brown, season and add jalapeno, if desired. Slowly add lime juice, maintaining heat.
4. Toss with cilantro. Serve stir fry on its own or with a steamed whole grain

Suitable for vegan, vegetarian and gluten free diets.

Excerpted from A Local Table: The Choices Markets Cookbook by Choices’ own Desiree Nielsen RD & Antonio Cerullo. Copyright © 2009 by Choices Markets. Photography Copyright © 2009 by Brian Harris Photography.

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