February’s box is in the mail. This month’s box will get you cooking with one of this year’s trendy foods; Lentils. Great in soups, stews, baking and sides, lentils are an excellent source of fiber and protein and are a great staple to always have on hand.
In this month’s box:
- Red Lentils. is used in our feature recipe! Earlier this year, the UN announced that 2016 was the “International Year of the Pulses”. The announcement was made in an effort to raise awareness for pulses and their role in sustainable agriculture and improved food security. Pulses and legumes are all part of the pea, bean, and lentil family. They’re the deliciously edible seeds that grow on a legume. Some examples would be chickpeas, adzuki beans, lentils, and lima beans. They exclude those used mostly in vegetable oil production, such as soybeans. Pulses are a great source of protein, healthy carbohydrates, vitamin B and lysine, which is an essential amino acid. Most of the time, they are relatively inexpensive and part of a healthy and balanced diet for vegetarians and omnivores alike.
- Lentil Daal Seasoning. GM Restaurant is a small restaurant in a little town near Vancouver called Maple Ridge, where for over 20 years it has served traditional Indian cuisine with the same love and care as it did on day one. This spice blend is the same recipe that has made GM Restaurant iconic and award winning, while still maintaining, to this day, a fundamental belief that the traditional approach is the best one. An important part of not only Indian, but Pakistani, Nepalian, Sri Lankan, and other Asian countries, it is almost impossible to find a meal without daal. Often accompanied by rice, it has the texture of a thick stew, and despite being vegetarian, is a great source of protein. It uses a strong blend of what many dub ‘super spices’ for their incredible health benefits. The high fiber, mineral packed lentils use these super spices in a way that makes this dish one of the healthiest you can get! The GM Restaurant Lentil Daal Seasoning is used in our feature recipe for February.
- Nonna Pia’s Balsamic Reductions, made in small batches, the old school way in Whistler, BC. Norm & Natasha start with six year aged, 100% balsamic vinegar from Modena Italy. Nonna Pia’s balsamic reduction is thickened through the slow and caring reduction process and not with starches or gums, the result is a velvety, smooth robust balsamic reduction. Drizzle this over;
- sliced tomatoes and bocconcini cheese
- pan seared mushrooms on top of a perfectly grilled steak
- fresh strawberries over vanilla ice cream
Try it mixed with a handful of fresh herbs and generous amount of good extra virgin olive oil as a fantastic bread dipper. You are going to be putting this on everything! Check out this month’s chef’s tip for using your balsamic.
- Chez Christophe Flutes. The story of Chez Christophe is a story of love and passion, your Artisans love for sharing his creations and a little bit of his Swiss origins by introducing you to a small taste of Switzerland. Christophe discovered chocolate at the age of ten when he was helping his mother make chocolate truffles as a gift for Christmas. Since then the passion for sweet food never left him. In his beautiful bakery, Christophe bakes sweet & savoury treats including traditional Swiss Flutes – the newest addition to his collection. Flutes can be enjoyed on their own or with a glass of wine. Serve alongside a bowl of soup or as part of a cheese plate. Hand made in small batches, in his beautiful artisan bakery in Burnaby, BC – these remind us of a cross between a breadstick & a croissant, we can’t stop eating them!
- Tropix, makers of Coconut Drops, is this month’s Meet the Maker feature!. Coconut Drops are a big part of Jamaican tradition and history for many decades. There is no gluten or dairy in coconut drops and they are made with no preservatives, colors or artificial flavors!