Chef Tessa

Roasted Pumpkin Crostini

By Chef Tessa Turcotte-Novosedlik

October 28th, 2021

Ingredients:

• 1 cup pumpkin, cooked and mashed
• 1/2 cup red lentils, cooked and drained
• 1/4 cup water
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp cayenne
• 1 tsp lemon juice
• Salt & pepper to taste

Instructions:

• Place all the ingredients in a food processor and blend until smooth. Adjust the seasoning with salt and pepper as needed.

Serve your Roasted Pumpkin Spread atop a crostini with Candied Pumpkin Seeds and Goat Cheese. Add some Pumpkin Seed Pesto for a little boost of flavour!

Parsnip Apple Soup

By Chef Tessa Turcotte-Novosedlik

October 21st, 2021

Ingredients:

• 2 cups parsnips, peeled and chopped
• 1 cup apples, peeled and chopped
• 1 small onion, chopped
• 1 stalk of celery, chopped
• 1 clove of garlic, crushed
• 1 cup of 35% cream
• 2 cups water
• Lemon juice, to taste
• Salt and pepper, to taste
• Cooking oil

Instructions:

• Coat the bottom of a medium sized sauce pot with cooking oil and place over medium heat. Add the onion, garlic and celery and sauté for 2 minutes. Add the chopped parsnips, apple, cream and water. Bring to a simmer and continue to cook until the parsnips are soft. Transfer the soup base to a blender and puree until smooth. Return to the pot and season with lemon juice, salt and pepper. Serve and enjoy!

Quick Beef & Barley Soup

By Chef Tessa Turcotte-Novosedlik

October 21st, 2021

Ingredients:

• 1 onion, small dice
• 2 cloves garlic, small dice
• 2 celery stalks, small dice
• 1 carrot, small dice
• 1 x 12oz can of diced tomatoes
• 2 tbsp red wine
• 1 tbsp Worcestershire
• 1/4 tsp dried thyme
• 1 tsp dried parsley
• 1 1/2 cups beef, cooked and cubed
• 4 cups water
• 4 tsp beef stock base
• 1/3 cup barley, cooked
• Cooking oil
• Salt and pepper, to taste

Instructions:

• Place a medium sized pot onto medium heat and coat the bottom with cooking oil. Add the onion, garlic, celery and carrot. Cook gently for 2-3 minuets, until lightly softened. Add the rest of the ingredients and stir until combined. Bring to a simmer and allow to cook for 20 minutes. Season with salt and pepper as needed and serve.

Thai Red Lentil Soup

By Chef Tessa Turcotte-Novosedlik

October 21st, 2021

Ingredients:

• 3 cloves of garlic, minced
• 1 onion, diced
• 1 carrot, small dice
• 1 cup of red lentils
• 2 tbsp red curry paste
• 1/4 tsp cayenne
• 2 cups coconut milk
• 2 cups of vegetable stock or water
• Lime juice, to taste
• Cilantro, for garnish
• Salt and pepper, to taste
• Cooking oil

Instructions:

• Coat the bottom of a medium sized sauce pot with cooking oil and place over medium heat. Add the onion and carrot and cook for 2-3 minuets or until softened. Add the garlic, red curry paste and cayenne. Cook until fragrant, for about 1 minute. Add the lentils, the coconut milk and the vegetable stock or water. Bring to a simmer and turn down to medium low. Cook slowly for about 20 minutes, or until the lentils have softened and swelled. Remove from the heat and season with lime juice and salt and pepper as needed. Garnish with cilantro and serve.