I’ve had the good fortune of working with one of my favourite local grocers, Pete’s Fine Foods, to develop a few recipes for some of their most interesting specialty products. For those of you who have never had the pleasure of stepping into the sensory cacophony that is a Pete’s store, imagine finding the largest selection of both fancy imported and local foods – many of which are grown on Pete Luckett’s own property in the Annapolis Valley of Nova Scotia – and getting completely lost in a world of culinary possibility.
The recipe pictured above is a hearty salad of pistachio encrusted salmon, beluga lentils, candied squash, apple and pistachio dust drizzled with a simple vinaigrette of pistachio oil and lemon.
Then there was this duck leg confit that I tossed with papardelle, local chanterelle mushrooms, and an exquisite cherry anise hyssop jam. Though I was a little speculative about my idea to make pasta sauce out of jam (nothing like thinking outside the box…) it was outstanding.
Also, there were these pumpkin chestnut truffles, which were so incredibly devour-able, and yet sophisticated and nuanced in their flavour.
I’m excited to keep sharing with you some of the creations that are coming out of the Purple House Cafe kitchen via Pete’s Fine Foods, and, as always, on my business site, Nalumana Women’s Wellness.
See you soon.