Happy Thanksgiving

From our family to yours

Happy Thanksgiving

xxxxx,

Janice

Roasted Figs with Candied Pine Nuts and Vanilla Ice Cream

Roasted figs and candied pine nuts transform simple vanilla ice cream into an elegant and impressive dessert—plus it’s so easy!

SERVES 4

1 pint fresh figs, cut in half

1 tablespoon olive oil + extra for serving

3 tablespoons good runny honey, divided

½ cup pine nuts

⅛ teaspoon ground cardamom

flaky sea salt

4 scoops good quality vanilla ice cream, to serve

1. Preheat the oven to 400°F.

2. Toss the halved figs with the olive oil and 1 tablespoon of the honey and spread out on a parchment-lined baking sheet. Roast in the oven for 10-15 minutes, or until soft and beginning to caramelize.

3. To make the candied pine nuts, heat a small sauté pan over medium heat. Add the nuts and toast for about two minutes, or until just starting to brown and smell fragrant. Add the ground cardamom and a large pinch of flaky sea salt and stir to combine.

4. Add the remaining 2 tablespoons honey, cook for about 30 seconds, then turn off the heat. Stir to combine everything, then immediately transfer to a large plate to cool, spreading them out in an even layer.

5. To serve, place a scoop of vanilla ice cream in each bowl and top with the warm roasted figs, some of the candied pine nuts, a drizzle of olive oil, and a pinch of flaky salt. Via Goop.com food.

xxxxx,

Janice

DROP-IN DINNER: Raw Eatery & Market Sneak Preview by Ali Magee & Megan Pope

Raw Eatery

Ali & Megan’s experiences working in the kitchen of an eco-resort restaurant in Portugal and managing an eco-friendly food truck are testament to their passion for creating healthy, plant-based foods. Megan Pope grew up in Kelowna BC, and graduated from Nutrition and Food Sciences at the University of Alberta. She has a passion for healthy cooking using fresh ingredients. Now with the help of a wildly successful Kickstarter campaign, together with Ali Magee, they’re gearing up to open a new, health-focused restaurant in Calgary called Raw Eatery & Market this June, featuring veggie-centred dishes and local suppliers. http://thecollectiveraw.com/

C’mon down Friday, May 6 at 6 PM – 9 PM at The Depanneur for a sneak peek of what they’ve been cooking up!

Raw “Cheesy” Kale Salad with sunflower seeds and apricots $6

Raw Brazil Nut Vegetable Linguine with Roasted Red Pepper Sauce $11
add Chickpea “Meatballs” +$3

Chocolate Avocado Cake $6

Chlorophyll Elixir $3

Prix Fixe Menu
Everything for $25

#Vegan #GF options available

Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where they invite guest cooks, amateur or professional, to come and make their favourite dishes. Nutrition-dense restaurant in Calgary this summer. http://thecollectiveraw.com/

Learn more about our Drop-In Dinners
http://thedepanneur.ca/drop-in-dinner

See you Friday.

xxxx,

Janice