Nunafoodie is a series that documents my efforts to entertain and share my love for food, north of 60. Scroll down to the bottom of each post for a bonus recipe!
On April 22, I had the pleasure of cooking lunch for a roundtable discussion in Iqaluit for key members of Nunavut’s arts and culture community, organized by the Canada Council for the Arts and Nordicity. The event was held at Saimavik Studio, and brought together visual artists, musicians, jewellers, and other fine folk who care a lot about the future of Nunavut’s art scene and also, love a good salad.
Frittata and two salads.I had a request for a gluten-free option, but decided to make the entire meal vegetarian and gluten-free, including the dessert! There were no complaints from any meat eaters in the crowd, and everyone seemed to appreciate that the meal was healthy and light (except the dessert…).
Peanut butter marshmallow sandwich cookies.
Menu
Spinach, mushroom, feta frittata
Sweet potato, bell pepper, feta frittata
Spring mix salad with lemon dressing and parmigiano shavings
Chickpea, kidney bean, cucumber, tomato salad with tajine salad dressing (recipe below)
Raspberry iced tea
Peanut butter marshmallow sandwich cookies
Tajine Salad Dressing
All the flavours of a Moroccan stew in a dressing. You can use this dressing on any type of salad; add couscous to your vegetables or legumes to make it a full meal!
Ingredients
- Juice and zest of half a lemon
- 1/2 cup olive oil or grapeseed oil
- 2 cloves of garlic, crushed
- 2 tbs honey
- 1/4 tsp chili powder
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- salt and pepper to taste
Preparation
Pour all ingredients into a mason jar and shake! You can pour the dressing over your salad just before serving if your salad includes leafy greens or delicate vegetables. If the salad is made up of heartier ingredients like beans, you can dress the salad an hour or two in advance and leave it in the fridge. The tajine dressing will keep for weeks in the fridge; store in an airtight container.
