Leek, Artichoke & Blue Cheese Wellington

Ingredients
3 tbsp. olive oil
100 g. pine nuts
1.25 kg. leeks, sliced
3 tbsp. fresh thyme leaves
500 g. frozen puff pastry, thawed
150 g. blue cheese, crumbled
200 g. sliced artichokes in oil, drained
175 g. sundried tomatoes in oil, drained
1 egg, beaten

Directions
Heat the oil in a large pan and cook the pine nuts for two minutes, stirring occasionally, until golden. Using a slotted spoon, remove the nuts from the pan and drain well on paper towels. Meanwhile, add the leeks to the pan and cover and cook over medium heat for 15 minutes, stirring occassionally, until tender. Stir in the thyme, remove from the heat, uncover, and allow to cool. Stir in pine nuts.

Lightly grease a large baking sheet. Roll the pastry into a 13 x 14.5" rectangle on a lightly floured surface. Place the pastry on the baking sheet. Spoon half the leeks onto one half of the pastry and within an inch of three of the edges. Scatter half the cheese. Arrange artichokes and tomatoes on top, then spread over remaining leeks and cheese.

Brush the edges of the pastry with water. Fold over pastry to enclose the filling and pinch the edges together. Using a sharp knife, knock up the edges and flute. Brush with the egg and score the surface with a sharp knife to decorate. Cover and chill for 2 hours or overnight.

Preheat oven to 400 degrees. Uncover the wellington and bake for 25 to 30 minutes, or until golden. Remove from the oven and allow to stand for 5 to 10 minutes.

Cranberry Cashew Biryani

Ingredients
1 tsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves garlic, crushed
2 medium carrots, diced
1 can chickpeas, rinsed and drained
200 g. basmati rice
1-1/2 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp. red pepper flakes
3/4 tsp. salt
1000 mL water
5 tsp. tomato paste
60 g. dried cranberries
80 g. roasted unsalted cashews, chopped
50 g. frozen peas
fresh cilantro and chopped scallions, for garnish

Directions
Preheat the oil in a large saucepan over medium heat. Add cumin and mustard seeds and cover. Let the seeds pop for about 30 seconds and stir a few times. If seeds are not too brown, allow to pop for about 30 seconds more. Add garlic and saute for about a minute more. Add carrots, chickpeas, rice, spices, and stir constantly for about a minute. Dissolve tomato paste in warm water, and add to mixture. Cover and bring to a boil. Once boiling, reduce heat to a simmer. Allow to cook for about 30 minutes, stirring occassionally; at this point most of the liquid should be dissolved. Stir in the cranberries, cashews, and peas. Cook a little longer, if necessary, until liquid is completely absorbed. Fluff with a fork and garnish to serve. Serves 4 as an entree, 6 as a side.

Veggie Stew a l'Orange

Ingredients

1 onion, diced

2-3 carrots, diced

1 small butternut squash or 2 sweet potatoes, peeled and chopped

2 cans black beans, drained and rinsed

28 oz. tomatoes, diced

1-1/2 c. veggie broth

1 c. roasted red peppers, sliced

1 tbsp. chipotle peppers in adobo sauce

1 tsp. cumin

salt and pepper, to taste

zest of one orange

1 tbsp. fresh thyme

avocado, to serve

Directions

Saute onions and carrots in a touch of olive oil. Add squash or potatoes and cook a bit longer. Add black beans, tomatoes, veggie broth, roasted red peppers, chipotles, cumin, salt and pepper. Simmer until veggies are tender and stew has cooked down to your desired thickness. About 15 minutes prior to serving, stir in the orange zest and thyme. Serves 4 to 6. 

NOTE: This recipe will probably do very well in the crockpot. Add all ingredients except for zest and thyme and cook on low for 6 to 8 hours. Add zest and thyme an hour prior to serving.