Last summer I had the occasion to do a food series for CBC Radio’s Information Morning in Halifax. It was called “Assis Toi” and featured interviews and stories with local food lovers and producers, where listeners could learn how to make sausages with butchers to what it’s like to cook for scores of tree planters.
This season will continue with that tradition, dealing with everything from a baker who named her company after her cake making grandmother, how a japanese restaurateur decided to bring izakaya-style food to Halifax, all the way to the trials of eating while undergoing chemotherapy.
The episodes will air every tuesday on Information Morning, in mainland Nova Scotia, Cape Breton, New Brunswick and Prince Edward Island. I’ll be posting each episode here on Passable as well as recipes from the episodes when possible.
The first episode I head up to the corner of Agricola and Charles in Halifax’s north end, where I meet up with chef Lauren Marshall from enVie, a vegan restaurant in Halifax. Lauren whipped up a kale melonade drink, as well as a three grain salad with arugula pesto. So tasty. You can find the recipes for those items below, and you can hear Lauren by going to Information Morning Nova Scotia’s website, or download the podcast here.
Lauren Marshall’s Three Grain Salad with Arugula Pesto
Serves 4
*Arugula Pesto recipe*
Ingredients:
3-4 cups arugula
1/2 cup olive oil
1/4 cup lemon juice
1 Tbsp. Apple cider vinegar
2 cloves garlic
1/4 cup pumpkin seeds
1/4 cup walnuts
2 Tbsp maple syrup
Sea salt and pepper to taste
1.) Place all ingredients in a food processor except for the olive oil, pulsing until it forms a smooth paste, wiping down the sides occasionally.
2. Slowly stream in olive oil and season with salt and pepper.
*Three Grain Salad Recipe*
Ingredients:
1 cup cooked and cooled wild and brown rice blend
1 cup cooked and cooled quinoa
1 handful organic mixed green
Juice of one lemon
1/4 cup arugula pesto
1/4 cup chopped raw pecans
1/2 cup cherry tomatoes, sliced in half
1 apple diced small
Pinch red pepper flakes
Sea Salt and Pepper to taste
Method:
1.) Mix all ingredients together, reserving the salad greens for plating.
-Lay grain salad on top of a bed of greens. Mix up and enjoy!
Lauren’s Kale Melonade
Serves 2
Ingredients:
1/2 honey dew melon
1/2 large head of kale
1 green apple
1 lemon
1 lime
1. Following manufacturer’s instructions for juicer, juice each ingredient, and blend the juices. Enjoy!
Alternatively you can use a blender. If so start by blending the melon then add the juice of the lemon and lime. Pick all the leaves off the kale and remove seeds from apple. Blend with some ice and enjoy a smoothie instead!
Tagged: Assis Toi, CBC, recipes, Simon Thibault 
