Lori Grein’s Gluten-Free Spring Garden Menu

Think brand new rhubarb, young cukes from the greenhouse and fresh asparagus from Edgar Farms. All recipes by Lori Grein, pastry chef and recipe development coordinator at Kinnikinnick Foods Inc.

Cucumber Gazpacho

3 field cucumbers, chopped, skins on
1 large lemon, zest and juice
2 T grape seed oil (or extra virgin olive oil)
1 small sweet pepper, seeds removed, chopped
2 T fresh mint, chopped
1 c arugula, blanched, drained, chopped
¼ c crème fraîche* (or plain Greek yogurt), plus some for garnish
½ c cold water

Combine prepared ingredients in a blender except crème fraîche. Purée for 3 minutes. Add ¼ cup crème fraîche and purée for 2 minutes. Serve chilled soup with a dollop of crème fraîche and drizzle with olive oil.

*To make crème fraîche: In a 500ml well-sanitized canning jar, combine 1 cup heavy cream and ½ cup 14 per cent sour cream. Shake vigorously for 15 seconds. Leave at room temperature for 24 hours in a warm environment, shake jar occasionally during this period but do not open. Contents will be thick. Stir and store in refrigerator for up to two weeks.

Asparagus and Chive Toast Cups

1 loaf Kinnikinnick soft white bread
3 T olive oil (divided)
½ leek (chopped)
2 garlic cloves minced
1½ c heavy (33 per cent) cream
2 T Kinnikinnick all-purpose flour blend
1 c asparagus (cut into 3⁄4-inch pieces/blanched)
½ t salt
½ t pepper
2 T fresh parsley (chopped fine)
1 t chili flakes
3 T chives (chopped)
¾ c Parmigiano Reggiano, grated

Asparagus and Chive Filling

Add 1 tablespoon olive oil to pan and sauté leeks with asparagus, 2 tablespoons chives, chili flakes, parsley, salt and pepper. Slowly add Kinnikinnick flour to mixture, stirring constantly. Stir in cream and continue stirring until thickened (about 3-5 minutes). Add ½ cup grated cheese. Remove from heat and set aside.

Toast Cups

Preheat oven to 375°F.

Spray mini muffin tins with non-stick spray and set aside. With a rolling pin, carefully flatten slices of Kinnikinnick soft white bread. Cut each slice into two circles. Place bread circles into muffin cups and brush with olive oil. Bake for 10-12 minutes or until crisp and lightly golden.

To serve: Place ½ tablespoon filling into each prepared cup. Top with remainder of grated cheese and chives. Return to oven and bake for 7-10 minutes or until golden brown. Serve warm.

Makes 36 appetizers.

Herbed Turkey Burgers with Dijon Ginger Sauce

2 pkgs Kinnikinnick Hamburger Buns

Turkey Burgers

450 grams lean ground turkey
1 large egg
⅓ c Kinnikinnick Panko bread crumbs
1 stick celery, finely chopped
¼ c red onion, minced
1 sprig fresh parsley, finely chopped
1 clove garlic, minced
2 T tamari
¼ T salt and
½ T pepper
1-2 T olive oil

Mix all burger ingredients together and divide into 8 portions. Press into 3-inch burgers. Preheat 1 T olive oil in a medium-sized frying pan over medium heat. Cook for 5 minutes per side, or until thoroughly cooked.

Dijon Ginger Sauce

¾ c mayonnaise
2 stems green onion, finely chopped
1 t lemon juice
1 t tamari sauce
1 T brown sugar
½ t grated fresh ginger
2 T Dijon mustard

Combine all sauce ingredients, mix well and set aside (for best taste, mix 1 hour ahead of time).

Serve with your favourite garnishes on a fresh Kinnikinnick soft hamburger bun.

Strawberry Rhubarb Pie

Flaky Pie Dough*
This dough does not need to be chilled before rolling out.

¾ c all-purpose shortening**
2 c Kinnikinnick all-purpose flour blend
⅓ c water
1 t salt
1 egg
1 t lemon juice

In a medium bowl, mix Kinnikinnick all-purpose flour blend with salt. Cut shortening into mixture with a pastry knife until shortening is completely coated with flour and the mixture appears stringy. In a small bowl, whisk together the water, lemon juice and the egg. Create a well in the middle of flour mixture and pour liquid in. Fold flour mixture in with hands, continue to work until all the flour is worked in and pie dough can be formed into a smooth log.

Divide dough into 5 portions and roll out into desired product. Use parchment paper and a small amount of Kinnikinnick all-purpose flour blend or sweet rice flour to aid in rolling out pie dough.

Makes 5 pie shells.

*If using lard instead of shortening, add an additional 2-3 T of Kinnikinnick all- purpose flour blend.

**If you don’t choose to make pie dough, use prepared Kinnikinnick pie shells.

Strawberry Rhubarb Filling

1 c sugar
3 c rhubarb (cut into ¼-inch pieces)
½ c Kinnikinnick all-purpose flour blend
2 c fresh strawberries (cut into slices)
2 8-inch pie shells (top and bottom)

In a medium sized pot, combine fruit, sugar and Kinnikinnick flour. Cook over medium heat until mixture begins to boil. Reduce heat to simmer and continue cooking for 10 minutes or until mixture begins to thicken slightly. Remove from heat and cool mixture in the fridge for 1 hour.

Preheat oven to 375°F. Place pie shell on baking tray. Fill with strawberry rhubarb filling. Moisten edges of pie with prepared egg wash. Top filled pie with another 8-inch crust.

Flute edges pressing both top and bottom layers of pie crust together. Vent top of pie crust with 3 slits or a design in centre. Egg wash top of pie and sprinkle with sugar.

Bake at 375°F for 45 minutes. Cool pie for 1 hour before serving to allow the filling to set.

Makes one pie.