vegetables, toasted nuts and seeds and a squash and kale salad in cayenne mignonette
Braised Grass-fed Beef with a Black Garlic Coulis with Farro and Lentils, Vegetables, Toasted Nuts and Seeds and a Squash and Kale Salad in Cayenne Mignonette
Blair based this menu for four on the new Canada Food guide—half the plate fruit and vegetables, one quarter whole grains and one quarter protein.
Grass-fed Beef
| 2 oz/per | (8 oz total) Rge Rd uses beef from Tandria Dexter or Nature’s Green Acres |
| ½ c | beef tallow (or oil, grape seed or canola) |
Black Garlic Coulis
| 2 bulbs | black garlic |
| ½ c | vegetable stock or water |
| 2 t | sherry or cider vinegar |
| ½ t | lemon juice |
| 15 g | hemp seeds |
| 1 t | kosher salt (maybe a bit more to taste) |
| ½ | shallot |
| 1 t | hot sauce |
Put all ingredients into a blender and blend. Wipe down sides with spatula and re-blend until smooth and thickened. Makes about 1 cup.
Farro
Rinse the farro with water. Add 1 cup farro to a pot with 3 cups of water. Bring to boil and then reduce heat to a simmer. Cook until the grains are tender, about 25 minutes. Add 2 teaspoons salt after the farro is cooked.
Lentils
Rinse the lentils with water. Add 1 cup of lentils to a pot with 3 cups of water. Bring to boil and then reduce heat to a simmer. Cook until the lentils are tender, about 15-20 minutes. Add 2 teaspoons salt after the lentils are cooked.
Vegetables, Nuts and Seeds
| ½ | medium-sized Hubbard squash (blue Hubbard or red October are great) |
| 2 | carrots, peeled and small diced |
| 1 | leek washed, trim off green top, slice thinly |
| 2 T | mixed herbs (finely chopped parsley, thyme, sage) |
| handful | cherry tomatoes, sliced in half, sprinkled with a little salt and warmed slightly, reserve |
Cut squash in half, scoop out the seeds and discard. Peel squash (probably with a knife because of the tough skin). Make ribbons with vegetable peeler first, dice the remaining. Reserve the ribbons for the salad. Toast the nuts and the seed in a pan or in the oven at 350ºF. Break walnuts into smaller pieces once toasted.
Add 2-3 tablespoons of beef tallow (or oil) to a pan over medium heat. Add the carrots, leeks and diced squash and cook for about 5 minutes, stirring as needed. Add pre-cooked lentils and farro and cook for 5 minutes, adding ¼ cup of water or vegetable stock. Add nuts, seeds and herbs, stirring to incorporate all ingredients. Season with salt and pepper.