Josee’s Recipes: Book The Break by Katherena Vermette

Appetizers:-  smoked salmon

roasted butternut squash dip

Dinner:-    three sisters salad

wild rice with pumpkin seeds, blueberries and mushrooms

baked salmon

bannock

Dessert:-  blueberry corn cake

Recipes:

Roasted Butternut Squash Dip

  • the measurement varies according to your taste and likes. So, feel free to add a bit more of this and a wee less of that. You may want to add extra ingredients  e.g., walnuts, pumpkin seeds, graded habanero…

 

– butternut (1/2 of a medium size)

– garlic   (2 cloves)

– tahini   (2 Tbsp)

– pumpkin seeds  (a handful)

– lemon juice (1/2 a large lemon)

– olive oil     (1/2 cup, at least)

– salt and pepper

– flat leafs parsley

  • Roast butternut (I coated it with a little bit of maple syrup and butter)
  • When cool throw all ingredients in food processor

Three Sisters salad

  • Please read above note pertaining to the measurement of ingredients
  • 1/4 cup of the roasted butternut squash cut in bite size
  • 5 corn husks (cooked on BBQ with a wee bit of charring)
  • as much green beans (steamed)
  • and snap peas as one likes
  • cilantro(a bunch) and parsley
  • pumpkin seeds (big handful)
  • juice of 1 lemon
  • olive oil
  • wine vinegar
  • dijon mustard
  • salt and pepper
  • finely graded habanero (just a wee bit to give the salad some backbone)
  • garlic

Wild rice with pumpkin seeds, blueberries and mushroom

 

– I did a ratio of 4 to 1 wild rice to basmati rice (aim to make 3 to 4 cups)

– in a large pan sauté a generous amount of butter/ olive oil, 2 large garlic cloves and 3 cups of  bite size mushroom

– add cooked rice and dried blueberries (1 cup of berries)

– I stirred in 1/4 cup of butter at the end

– toss  and serve

  • next time I would only use wild rice and omit basmati rice

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