Feta and Olive Lamb Meatballs

Feta and Olive Lamb Meatballs

1lb ground lamb (or mixture of ground lamb with lean ground beef or turkey)
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
2 TBSP finely chopped onion
1 clove garlic, minced
1/2 cup crumbled feta cheese
1/2 cup chopped green, black or Kalamata olives
2 eggs
2 tsp C&C Italian Dressing Blend

Preheat your oven’s broiler.

In a large bowl, mix together ground meat with bread crumbs, parsley, onion, garlic, feta cheese, olives, eggs, and C&C Italian Dressing Blend. Shape into 16 meatballs, and place on a baking sheet.

Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side. Cook until meatballs reach an internal temperature of 165F. Serve in a warmed pita with tzatziki sauce, cucumbers, red onion slices and lettuce.

Quebec Maple Baked Beans

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Quebec Maple Baked Beans
2 cups dried Navy Beans
water for soaking and precooking
1 bay leaf
1 medium onion, peeled and whole
¼ cup pure maple syrup
⅓ cup brown sugar
2 TBSP molasses
2 TBSP tomato paste
2 tsp white vinegar
2 TBSP Worcestershire sauce
1 TBSP C&C Quebec Baked Beans Blend
*Optional 1/3 lbs salt pork or 4 slices of bacon

Rinse and sort the beans; remove any pebbles or debris. Place the beans in a large bowl and fill with water to submerge the beans by at least two inches of water. Soak overnight (8-12 hours).

The next day, transfer the drained and rinsed again beans to a large pot. Add bay leaf and fill with water to cover and bring to a boil. Turn down the heat and simmer for about 45 minutes.

Remove from heat and rinse again, removing bay leaf.

Slow Cooker Method:
Transfer the rinsed precooked beans in your slow cooker. Add the rest of the ingredients, stir together and place the whole onion in the centre.

Cover and cook on low heat for 7 to 9 hours or until the beans are tender. If the mixture appears dry, you can add some water.

Oven method:
Preheat oven to 225 F. Transfer the precooked beans in your Dutch oven or a large oven proof pot. Add the rest of the ingredients, mix and add onion to the centre of the beans. Cover and cook for approximately 6 hours.

Remove the lid the last 30 minutes to obtain a nice golden colour. As with the slow cooker method, if the beans appear dry, make sure to add a little water.

Savoury Pumpkin Hummus

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Savoury Pumpkin Hummus

Ingredients
2 TBSP lemon juice
2 TBSP tahini
3 cloves of garlic
1 TBSP olive oil
1 (15 oz) can of chickpeas
1 (15 oz) can of pumpkin puree
1/2 TBSP C&C Medium Chili Powder
1/4 cup toasted pumpkin seeds
Salt to taste

Directions

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.

Add chickpeas and olive oil and pulse until smooth. Add pumpkin and C&C Medium Chili Powder; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Garnish with pumpkin seeds and serve with pita wedges and vegetables.

Roasted Squash Soup with Garam Masala, Yogurt and Lime

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Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Make this vegetarian dish vegan by replacing the butter with an oil of your choosing and swapping or omitting the yogurt.

Ingredients
2 TBSP. unsalted butter
1 tsp C&C Garam Masala
1/2 cup thinly sliced sweet onion
5 cups vegetable broth or low-salt chicken broth
1 finely chopped apple
2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
1/4 cup thinly sliced celery
1/4 cup thick whole-milk yogurt, preferably Greek
2 tsp minced garlic
Chopped fresh cilantro for garnish
Sea Salt and Pepper to taste
1/2 tps Lime juice + more for garnish

Directions
In a large saucepan, heat the butter over medium-low heat. When hot, add the onions, apple, celery, garlic, and a pinch of salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the softened, 8 to 10 minutes. Season with salt and pepper and the C&C Garam Masala.

Add the butternut squash and broth, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Return the soup into the pan.

Add and stir in the yogurt and 1/2 tsp. of the lime juice. Season the soup again with salt and pepper. Ladle into bowls and garnish each serving with 1 to 2 tsp. chopped cilantro and a few drops more lime juice

Grilled Naan Bread

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I, for one, don’t have a tandoor oven in my kitchen, but these work great on a grill pan heated on the stove or on your BBQ grill!

Ingredients
2 1/4 tsp dry active yeast
2 tsp salt
1 cup warm water
4 1/2 cups bread flour
1/4 cup white sugar
1 1/2 tsp C&C Nigella Seeds
3 TBSP milk
1/4 cup butter, melted
1 egg beaten
2 tsp salt

Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in C&C Nigella Seeds. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Sweet Potato Soup with Feta and Za’atar

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Sweet Potato Soup with Feta and Za’atar

Ingredients
3 TBSP olive oil
1 TBSP C&C Za’atar
1 TBSP butter
1 onion, peeled and diced
1 carrot, peeled and diced
4 medium sweet potatoes, peeled and cut into 1″ cubes
4 cups water (more if you prefer a thinner soup)
2 cups low sodium chicken stock
1 bay leaf
Salt to taste
1/4 cup feta cheese

Directions
In a small bowl, combine olive oil and C&C Za’atar and allow to sit for 1-2 hours to infuse at room temperature.

In a large pot, heat the butter over medium high heat. When melted, add the onion and carrot, and cook until softened, about five minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock, and bay leaf, and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.

Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt. Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za’atar and oil.

Spicy Cucumber Salad

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Spicy Cucumber Salad

Aleppo chili pepper comes to us from near the Syrian town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste. Use it for authentic chili flavor in any Middle Eastern or Mediterranean dish.

Ingredients
1 seedless cucumber, chopped into bite sized pieces
1 orange or yellow bell pepper, chopped
4 TBSP fresh parsley, chopped
1/2 a lemon, juiced
4 TBSP olive oil
2 tsp Aleppo pepper
Salt and Pepper to taste

Directions
Add cucumber, bell pepper and parsley to a bowl, mix.

In a separate bowl combine lemon juice, olive oil and Aleppo pepper. Pour dressing mixture over vegetables and season to taste with salt and pepper. You can make up to 2 hours ahead of time, simply cover and refrigerate until ready to eat.