Crisp Cucumber with Nutty Peas
This summer recipe is easy to put together, and uses up those pervasive cucumbers from your garden patch. It is downright cool, crunchy, hot, nutty and entirely addictive you are going to love it!
- 1 cup yellow split peas, rinsed 250 mL
- 3 Tbsp canola oil 45 mL
- 1 tsp black or yellow mustard seeds 5 mL
- 2 large (about 1½ lbs/750 g) cucumbers, peeled, seeds discarded and cut into 1/2-inch (1-cm) cubes
- 2 fresh green Serrano chiles, stems discarded and finely chopped (do not remove seeds)
- 1 medium tomato, cored and cut into 1/2-inch (1-cm) cubes
- 1/4 cup finely chopped fresh cilantro 60 mL
- 1 tsp coarse kosher or sea salt 5 mL
- juice from 1 medium lime
- 1. In small saucepan, bring yellow split peas and 1 quart (1 L) water to rolling boil over medium-high heat. Skim off and discard any foam that rises to top. Lower heat and simmer briskly until peas are tender, but still firm-looking, about 20 to 25 minutes. Drain and run under cold water to prevent further cooking. Transfer peas to medium bowl.
- 2. In small skillet, heat canola oil over medium-high heat. Once oil appears to shimmer, add mustard seeds, cover pan, and cook until seeds have stopped popping and are golden brown, about 30 seconds. Scrape oil and seeds into bowl containing peas.
- 3. Add cucumbers, chiles, tomato, cilantro, salt and lime juice. Stir well and serve at room temperature or chilled.
1/2 cup (125 mL)
|Gras saturés||0 g|
Eggplant with Apples, Fennel and Cumin
While pork and apples may seem like a steadfast couple, eggplant does a mean tango here, tapping pork out of the picture and weaving in exciting flavors with fennel, cumin and coriander. The spices breathe assertive aromas into the canola oil and add a vibrancy that will appeal to any palate you aim to please.
Root Vegetable Mash with Coriander
Visions of sugar plum fairies while the fireplace crackles with a glowing warmth may be your panacea for the winter, but mine is a bowl of this comforting root vegetable smash. Pleasantly hot, potent and highly addictive, the dish is flavored with a spice blend that makes you see red in more ways than one.
Sweet Corn with Habanero Chiles and Lime
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence. When sweet corn overflows the bins at grocery stores and farmers markets during hot months, this recipe is a perfect accompaniment to the meats from your barbeque. You may very well set the main course aside and dig into this hot and tart sideliner.