Recipe by Chef de cuisine Stephanie Dore, Culina Muttart
Muttart Conservatory, 9626 96A Street, 780-466-1181
culinafamily.com
Gull Valley Greenhouse
Central Alberta, gullvalley.ca
Cellarhand Wines
South Okanagan, cellarhand.ca
Wine Match: Cellarhand Free Run White
Pesto
- 100 ml Mighty Trio canola
- handful (1 c) Gull Valley basil
- 50 g grated Cheesiry pecorino
- 1 clove garlic
- Puree all ingredients. Season and reserve.
- Saskatoon balsamic dressing
- 1 lb saskatoons (mashed)
- ¼ c balsamic vinegar
In a small saucepot, simmer balsamic and berries for about 1 hour. Strain and cool.
- 2 lbs assorted Gull Valley tomatoes, sliced or cut in half (we used cherry and grape tomatoes)
- Sylvan Star medium Gouda for grating
- sea salt and fresh-cracked black pepper
To serve: Arrange sliced tomatoes on 4 plates. Drizzle each plate with the pesto and berry balsamic dressing. Grate Gouda over and season to taste.
Serves 4.