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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