Tomorrow morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I will be presenting the following recipes. I love pea shoot pesto! It tastes like Spring! These recipes are very easy to prepare and are made with local ingredients. Microgreens from Fresh Forage, Quinoa from Tamarack Farms are both available on Saturday at St. Norbert's Farmer's Market.
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
1/4 lb fresh, young pea microgreens
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts or almonds (for nut allergies, try toasted pumpkin seeds)
Place the pea shoots, chives, garlic, cheese, olive oil, nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.