I didn’t have to look far this Earth Day to be conscious of where my food comes from and pack this delicious, wholesome bowl with locally-sourced products. Nova Scotia’s fishers and farmers continue to outdo themselves with high quality, innovative ingredients. This bowl is perfect for the season, partially made up of heartier winter fare for those cool spring days, but with the addition of crisp apple and bright pea shoots as a reminder that warmer days are just around the corner.
Recipe makes 4 Nova Bowls
1 package Meadowbrook Meat Market Wild Garlic Smoked Sausage
1 bunch locally-grown rainbow chard, chopped
1 Nova Scotia Honeycrisp Apple, sliced
Maritime Gourmet Shiitake Mushrooms, woody stems removed
Goodleaf Farms Pea Shoots
Golden beets from TapRoot Farms, peeled and sliced thin
Pure Maple Syrup Gastrique with maple syrup, ginger and apple cider vinegar
1 cup Speerville Flour Mill red split lentils
Olive oil, for sautéing
Place the lentils in a small saucepan, adding two cups of water and a generous pinch of salt. Bring to a boil over high heat and then reduce to a simmer, cooking until the lentils are tender but toothsome when tasted.
Pour a dollop of olive oil into a frying pan and sauté the chard and mushrooms until the greens have just wilted and the mushrooms begin to brown and soften. Set aside.
In the same frying pan, warm the sausage, searing the outside skin over high heat. Remove from the pan and slice.
To assemble the bowl, place a layer of cooked lentils in the bottom and then pile on the remaining ingredients. Drizzle generously with Pure Maple Syrup Gastrique and serve.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.