Corn Galette with Zucchini, Thyme, and Goat Cheese

Corn Galette (Pie) with Zucchini, Thyme, and Goat Cheese
1 TBSP olive oil
1 medium shallot, minced
1 medium zucchini, cut into 1/4-inch cubes
Salt and black pepper
2 tsp Dijon mustard
2 cups fresh corn kernels (3 or 4 ears)
1 tsp C&C Thyme leaves
3/4 cup fresh goat cheese, crumbled
1 pie crust, thawed if frozen

Heat oil in a large frying pan over medium heat, add the shallot and sauté 2 minutes. Add the zucchini and season with salt and pepper. Cook until the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in the corn kernels and thyme leaves.

Transfer the mixture to a bowl and let cool to room temperature then mix in goat cheese. Arrange a rack in the middle of the oven, heat to 400F. Line a baking sheet with parchment paper.

Roll the dough out on lightly floured work surface to a round about 12 inches. Transfer it to the baking sheet. Spread the mustard on the dough. Spoon the filling evenly leaving a 1/2 inch border. Gently fold the edges of the dough over the filling being as fancy or as plain as you like. Leave the centre open.

Bake until the crust is golden-brown, 30 to 40 minutes. Let cool at least 5 to 10 minutes before cutting into wedges and serving.

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Greek Style Tuna Salad

Greek-Style Tuna Salad
2 cans oil-packed tuna, drained
1/2 cup halved cherry or grape tomatoes
1/2 cup peeled, diced cucumbers
1/2 cup chopped orange bell peppers
1/2 cup yellow beans, sliced legnthwise
1/4 cup shredded fresh spinach
1/4 cup pitted, chopped kalamata olives
1 TBSP C&C Greek Oregano leaves
3 TBSP coarsely chopped fresh parsley leaves
2 TBSP olive oil
1 TBSP freshly squeezed lemon juice
Salt and Pepper to taste.

Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed.

This recipe could easily be altered to add most any other veg you have this time of year. A great saying is “if it grows together it goes together” – so almost any combination of veg purchased locally is going to be fantastic with the herbaceous oregano, rich olive, tuna and oil and zesty lemon.

 

Sweet Potato Chicken Fajitas

Sweet Potato and Chicken Fajitas
2 TBSP olive oil
1 clove garlic, minced
1/2 TBSP C&C BBQ Salmon Blend
1 large sweet potato, peeled Salt and Pepper
2 chicken breasts, cut into 1/2 inch wide strips
8 to 10 small flour or corn tortillas
2 medium bell peppers, thinly sliced
1 medium sweet or yellow onion, thinly sliced

Juice of 1/2 a lime

Heat oven to 475F. Cut the sweet potato into strips the same size as the chicken. Place the potato and chicken in a bowl and toss to coat oil,garlic, salt, pepper and C&C BBQ Salmon Blend. Transfer to a large baking sheet and spread into an even layer. Roast on the middle rack for 10 minutes.

Carefully remove the hot baking sheet from the oven, flip the sweet potatoes and chicken, and push to one half of the baking sheet. Add the bell peppers and onions to the other half of the baking sheet and spread into an even layer. Place the baking sheet back on the middle rack. Roast until sweet potatoes are tender and chicken is cooked through, 12 to 15 minutes more.

Drizzle veg with lime juice, toss to combine with chicken. Serve with the warmed tortillas, lime, salsa, guacamole, sour cream and cilantro.

 

Herbed Sandwich Spread

Herbed Sandwich Spread
1 1/2 cup diced sweet yellow onion
2 TBSP olive oil
1/4 tsp sea salt
3/4 cup mayonnaise
1 1/2 cup sour cream
1 TBSP C&C Herb Dressing & Dip blend
Salt and pepper to taste

In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.

Mix the rest of the ingredients including the Herb Dressing and Dip blend, and then add the cooled onions.

Refrigerate for at least one hour. Stir before serving as a chip or vegetable dip or as the spread on your favourite grilled chicken sandwich.

Pulled Jerk Pork

 

Pulled Jerk Pork

1 boneless pork shoulder (3 lbs)
1 TBSP C&C Medium Jerk Seasoning
3 TBSP dark brown sugar
1 medium onion coarsely chopped
1 sprig of fresh thyme
1 TBSP fresh ginger chopped
3 cloves garlic, minced
1 TBSP hot sauce *optional
1 TBSP Soy Sauce
2 TBSP juice from lime or lemon
2 TBSP olive oil
Sliced pineapple rings about 5-6
Salt and pepper to season

Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces. Generously salt pork, and then rub with C&C Medium Jerk Seasoning. Refrigerate overnight.

In a food processor or mortar and pestle, combine the brown sugar, onion, thyme, ginger, garlic, hot sauce, soy sauce, lemon or lime juice and oil. Mash together.

Drench the pork with marinates. Place the pork pieces and marinate in slow cooker or casserole dish so that they are tucked tightly. Add the pineapple slices. Cover and cook on to high for about 5- 6 hours; or in your oven at 200 F for 5 hours.

When tender, shred with fork. Place it on a broiler pan or a baking sheet covered with foil. Add a drizzle of the cooked marinate on the pork. Broil on high for about 3 – 5 minutes or until the skin is crispy and deep brown. Serve on flour tortillas, corn chips or on rice or bread.

Slow Cooker Chicken Mole

Slow Cooker Chicken Mole
1 large onion, chopped
1/2 cup raisins
3 cloves garlic, minced
1 finely chopped chipotle pepper in adobo sauce
3 TBSP peanut butter
1 (796 ml) can crushed tomatoes
1 tsp sugar
1 TBSP C&C Mexican Mole Seasoning
3 TBSP unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
2 TBSP sesame seeds, toasted (optional)

Place onion, raisins, garlic, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, C&C Mexican Mole Seasoning, and cocoa powder. Place chicken in the sauce.

Cover; cook on low until chicken is tender, about 4 hours. Remove chicken, shred, place back in sauce. Add sesame seeds if desired and cook 1 hour longer. Serve with rice, in tacos or as part of your favourite Mexican dish.

Low and Slow Corned Beef and Cabbage

Low and Slow Corned Beef and Cabbage
2 celery stalks, chopped into large pieces
3 carrots, cut in thumb sized pieces
1 small yellow onion, cut into wedges
10 baby red potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds)
1 TBSP C&C Traditional Pickling Spice
1/2 cup stout beer (optional)
1/2 head Savoy cabbage, cut into wedges
Salt to taste
Grainy mustard, for serving

In a 5 or 6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with C&C Traditional Pickling Spice. Add beer if using then enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, about 6 hours on low.

Arrange cabbage over corned beef, salt to taste, cover, and continue cooking until cabbage is tender, approximately 1 1/2 hours on low heat. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.