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Original Recipes from Lost Lake's Kitchen |
 This dish makes a stunning main course for a vegetarian meal, or a really special side for a holiday feast. I served it as the main course, along with some whole wheat couscous with garlic and kale.
INGREDIENTS for the butternut squash
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 Panzanella, or bread salad, is one of my favorite hearty salads to make a meal out of. The combination of the crisp bread with the dressing, juicy oranges, and crunchy veggies is the best! This salad serves 2 as a meal, or 4-6 as a side.
Ingredients:
You may have extra dressing. Instructions:
Nathan concocted this pork recipe specifically to complement our spring rolls and rice bowl from Rolls Rice. It was delicious!  Ingredients
2 pounds pork (roast, steaks, or thick chops.. We used pork steaks) 1 15 oz can coconut milk 5 cloves garlic 1 Tbsp soy sauce 1 Tbsp hot sauce (sriracha or similar) 1 1/2 Tbsp fresh ginger 1 Tbsp brown sugar zest and juice of 2 large limes Instructions - Cut pork into 1" cubes, and season with a sprinkle of salt. -Brown cubed meat in small amount of lard or other high fat cooking oil, in a cast iron skillet over high heat -Make seasoning paste with ginger, garlic, soy and hot sauce, sugar, lime zest, and the juice of ONE lime in a food processor. - Turn heat down to medium, add seasoning paste, toss to coat the pork, stir fry for 2 minutes until garlic is beginning to toast but not burn. - Add coconut milk, additional lime juice, and 1 cup water. Stir and bring to a simmer. - Transfer to an instant pot and pressure cook on high for 15 minutes. Alternately, cover the pan and braise in the oven at 250 for 20-30 minutes, or until pork is tender. This might take longer depending on your cut of pork.  Ingredients
1 cup dry quinoa salad greens of choice: lettuce, spinach, massaged kale 1 lb beets, cooked 1 orange: navel, cara cara, or blood 1/4 cup walnuts, hazelnuts, or sunflower seeds, toasted Parmesan cheese, freshly grated or thinly shaved Dressing: Juice of 1 lemon Juice of 1 clementine 1 tsp dijon mustard 3 walnuts, toasted 1/2 cup extra virgin olive oil, approx Instructions Cook quinoa according to package directions. Steam beets. I use an instant pot, but you can also steam them on the stovetop until tender. In the instant pot: add the steaming rack and put about an inch of water in the bottom of the pot. Add the whole beets. No need to trim or thoroughly clean them. Seal the pot, close the vent, and cook on high pressure for 22-26 minutes depending on the size of your beets. After the beets have cooled, you can trim off the root and leaf ends, and the skins will easily slip off. Make salad dressing by combining all ingredients except olive oil in a blender and pulsing a few times until nuts are ground and ingredients are blended. We like to use a stick blender in a mason jar, but a regular blender works fine too. Slowly add olive oil in a stream as you blend, so the dressing emulsifies. Taste and add salt and pepper to taste, add more oil if needed. Peel whole oranges, then cut them into rounds 1/2 inch thick. Heat dry cast iron skillet over high heat to smoking. Sear oranges on one side for approximately 1 minute, until blackened. Remove from pan. Turn heat down to medium and allow pan to cool for a few minutes. Add a layer of bacon fat, lard, or other high heat cooking oil. Slice beets approximately 3/4 inch thick, then smash with a flat object (skillet, wooden spoon, jar) until they crack and flatten a bit. Place in pan and fry for approximately 4 minutes, until crispy and brown. Flip and crisp other side. Assemble all salad ingredients and top with dressing, parmesan, and toasted nuts. |
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