LeeAnne Wright

Charleviox Rack of Lamb with Poached Spring Vegetables and Green Garlic Gremolata

Makes 6 servings

Prep to Table Time: 40 minutes

Rack of lamb can look a little intimidating but it is really just a little roast with bones. Dig out your thermometer to ensure your rack is cooked perfectly medium-rare. Vary the vegetables as the growing season provides.

• 2 small frenched and trimmed rack of lamb (about 1 ¾ lb)
• 2 Tbsp honey
• 4 Tbsp chopped fresh mint, divided
• 4 Tbsp finely chopped fresh parsley, divided
• 2 Tbsp finely minced green garlic or 2 cloves fresh, divided
• ½ cup fresh bread crumbs
• 3 cups chicken stock
• ½ lb baby new potatoes, cut in half
• ½ lb baby carrots, trimmed and scrubbed
• ½ lb sugar snap peas
• 1 Tbsp finely chopped lemon zest

1. Pre-heat oven to 450 degrees Farenheit.
2. Season lamb with salt and pepper, then coat meat with honey. Combine 3 Tbsp of each mint and parsley in a bowl. Add in 1 Tbsp green garlic and bread crumbs. Divide and press to adhere to honey coated lamb. Transfer to roasting pan crumb side up. Roast for 20 minutes or until internal temperature reaches 120 F. Transfer to cutting board, cover with foil and let rest for 10 minutes before cutting into racks. Temperature will increase 5 to 10 degrees.
3. Five minutes before lamb is done, pour chicken stock into a large saucepan and bring to a boil. Add potatoes and cook 5 minutes; add in carrots and cook another 4 minutes then add sugar snaps and cook for another 60 seconds. Divide vegetables between plates and keep warm. Add any accumulated juices from roast pan and cutting board to stock and continue to boil until stock is reduced to 1 cup. Top vegetables with 2 - 3 lamb chops and drizzle stock over each plate. Sprinkle remaining mint, parsley, green garlic, and lemon zest over lamb and serve immediately.

Fiddlehead Soup with Tarragon

Makes 6 servings

Prep to Table Time: 20 minutes

Fiddleheads have such a bright flavour similar to asparagus but with a way more fun shape. Although most fiddleheads are wild, Norcliff Farms in Port Colbourne, Ontario grow them at their farm and ship across North America.

• 2 Tbsp butter
• 1 finely chopped onion
• 1 finely chopped leek, white and light green parts only
• 1 cup grated Yukon gold potato
• 1 ½ lb trimmed fiddleheads, reserve 6 prior to puree
• 4 cups stock
• ½ cup cream
• 2 Tbsp chopped tarragon
• 2 Tbsp crème fraiche or greek yogurt

1. Heat large saucepan over medium heat. Melt butter in pan and add in onion and leeks. Saute until translucent. Add in potato, fiddleheads and stock. Bring to a boil then reduce to medium heat to maintain a high simmer (bubbles gently). Continue to cook for 10 minutes. Puree soup in batches if required. Stir in cream and simmer over low heat for an additional five minutes.
2. Divide between 6 bowls and top with crème fraiche, tarragon, and reserved fiddleheads.

Edward Pond's Favourite Granola

Makes about 7 cups

Prep Time: 10 minutes          In the bowl: 70 minutes + cooling time

This crunchy mix is great over yogurt, mixed fruit, or just by itself. This is a large batch but in an airtight container it keeps its crunch for about a month. Making granola is a great weekend afternoon activity. After a trip to the bulk section of the grocery store, get your kids together and involved with measuring and mixing. If nuts are a no-no at your school, substitute more of another ingredient that you and your kids like best. Both oatmeal and oat bran are at the top of the list of cholesterol busters. Some studies have shown that eating just 1 ½ to 2 ½ cups of cooked oat-bran cereal daily can lower cholesterol levels as much at 20 percent. Other studies have shown that diets containing daily servings of soy protein reduce cholesterol levels and cut heart-disease risk.

• 2 cups     old fashioned oats
• 1 cup     spelt flakes
• ½ cup     oat bran
• 1 cup     shredded coconut
• 1 cup     raw slivered almonds
• 1 cup     defrosted shelled edamame (soya beans)
• 1 cup     raw pumpkin seeds (pepitas)
• 1 tsp     ground ginger
• 1 tsp     cinnamon
• ¾ cup     agave nectar
• ½ cup     canola oil
• 1 Tbsp     vanilla
• 3 cups     mango slivers, dried blueberries and goji berries

1. Pre-heat oven to 300 degrees Farenheit.
2. In a very large bowl combine all dry ingredients, except for the dried fruit, and mix thoroughly. Combine agave nectar, oil, and vanilla in a small bowl and drizzle over mix while stirring to distribute evenly.
3. Divide granola and spread evenly on two jelly roll pans (cookie sheets with edges). Bake for 60 minutes, stirring every 15 minutes or when the granola on the outer edges starts to brown. Continue baking until granola is golden brown.
4. Let the granola cool on the pans completely. Transfer to a large bowl, breaking up any large chunks. Stir in dried fruit and then transfer to a sealed container.

Whole Wheat Pasta with Turkey Meatballs

Makes 5 servings + 1 cup for baby

Prep time: 15 minutes          On the Table: 30 minutes

Tomatoes are super good for you. Mixing together roasted tomatoes with a simmered sauce boasts the antioxidant effect and can help protect you and your baby from infections. You can make the meatballs the night before so this meal is ready in no time.

• 1 small onion, grated
• ½ cup chopped basil, plus extra for garnishing
• ½ cup grated Parmesan cheese (1 ¼ oz)
• ½ cup panko breadcrumbs
• 1 large egg
• 2 Tbsp barbeque sauce
• 1 Tbsp minced garlic
• salt and pepper
• 1 lb ground turkey
• 1 pint cherry or grape tomatoes
• 2 Tbsp olive oil, divided
• 1 medium onion, peeled and finely chopped
• 1 Tbsp minced garlic (in addition to the first Tbsp listed above)
• Pinch of crushed red pepper flakes
• 1 28oz can of diced tomatoes
• 1lb whole wheat linguine
• ½ cup grated Parmesan or Pecorino Romano

1. Set the racks in your oven so that one is on the upper level and the other is in the bottom half. Preheat the oven to 400 degrees Farenheit. Line two baking sheets with parchment paper.
2. In a large bowl, combine the onion, basil, Parmesan, panko, egg, ketchup, garlic, salt, and pepper. Add the turkey. Using your hands, combine all of the ingredients gently but thoroughly. Shape the meat mixture into 16 (1 ½ inch in diameter) meatballs. Chill them if you are not baking them right away.
3. Cut the tomatoes in half and spread them on one of the baking sheets. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper.
4. Place the meatballs on the other prepared baking sheet. Bake the meatballs and the tomatoes for 20 minutes.
5. In a large heavy saucepan, heat the remaining oil over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the canned tomatoes. Simmer, uncovered, over medium-low heat until the sauce thickens, about 10 minutes.
6. Transfer the cooked meat balls and roasted tomatoes (with juices) to the sauce and keep warm.
7. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions. Set aside one meatball, ½ cup each of tomato sauce and pasta for baby. Drain and place in a large serving bowl. Taste sauce and season. Top the pasta with sauce and meatballs. Toss gently and sprinkle with parsley and cheese.