Recipes from Kim Cummins & Aaren Topley

Recipes from Kim Cummins & Aaren Topley  

Chef’s Stage Presenters, August 17th AM

Versatile Pasta Salad

This is a great way to use up left over cooked pasta and give yourself a healthy, easy to pack lunch.

Here is our summer version:

5 cups cooked pasta

1 cup cooked bacon, crumbled / chopped pistachios

2-3 freestone peaches, washed, pitted and cut into 8ths

½ oz. fresh parsley or mint, torn

⅓ lb arugula or other bitter green

1 tsp chili flakes

1 ½ cups light apple cider vinaigrette

salt and pepper, to taste

In a large bowl, incorporate all ingredients except vinaigrette (and pistachios if using). Toss with vinaigrette until well dressed. Season with salt and pepper to taste (and top with pistachios). Will keep for 2-3 days. To lengthen its life, add peaches and arugula each time as needed.

Plums, leftover chicken (roasted almonds or cashews) and cilantro. A nice vinaigrette can be made with garlic-ginger, tamari, rice vinegar, and a dash of sesame oil.

How to skin fruit!:

1. Bring a shallow pot of water to boil that is deep enough to submerge your fruit/tomatoes. Reduce to a simmer.

2. Next to the stove, fill a large bowl with cold water and ice.

3. On the bottom side of your fruit, score an X through the skin. This will allow the skin to peel back.

4. Plunge your fruit, two by two into the hot water for 30 seconds or until skin loosens, then into your ice bath.

5. Once all fruit has made it to the ice bath, take the dull end of a paring knife and pull off all skin.

Note: if you are doing large batches of peaches, add lemon juice to the ice bath to keep from discolouring.


Basic Ratio for Vinaigrettes:

1 part vinegar/flavouring

3 parts salad oil (such as canola or grapeseed…olive oil and nut oils can replace a small portion of salad oil for extra depth and flavour)

Light Apple Cider vinaigrette

75 ml apple cider (juice)

75 ml apple cider vinegar

½ teaspoon dijon mustard

375 ml canola oil

salt/fresh cracked pepper, to taste

You will need a blender or wand blender.

1) Combine vinegar, cider, and dijon in your blender, or in a tall sided bowl that you can use your wand blender.

2) Pulse ingredients to combine.

3) In a very slow, steady stream, incorporate the oil into your cider mixture while keeping your blender on high speed. Take your time. The mixture will gradually thicken.

4) Once oil is completely incorporated, season with salt and cracked pepper to taste.


Lebanese Lentils and Rice

Easily turned into : Lentil Loaf, Veggy Burgers, Lentil Salad…

2 cups of lentils

1 and 1/4 cups of long grain rice

4 medium onions

1/2 teaspoon of salt

5 cups of water

1/3 cup of oil for frying (coconut or vegetable)

1 Table spoon of olive oil

1 Bay Leaf

1 teaspoon ground cumin

1 tablespoon cumin seeds


1) Bring a pot to medium heat, add oil and onions. Cook onions until they begin to caramelize. Add cumin seeds, cook until cumin seeds begin to crackle

2) Rinse the lentils with cold water and remove any apparent debris.

3) Add the lentils, bay leafs and ground cumin to a pot filled with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or until lentils are tender.

4) Add rice, salt and the olive oil to the pot and stir well. You may need to add 1/2 cup of water if a lot of water had evaporated already. Cover and let simmer on low heat for 30 minutes.

Veggie- Pate (adapted from the People’s Potato)

2 of any of the following: carrot, potato, zucchini, sweet potato or beet, grated

1-2 white/yellow onions, diced small

½ – ¾ C sunflower seeds, nuts or sesame seeds

½ C flour of your choice

¼ C vegetable or olive oil

2-3 cloves garlic, minced

basil, sage, salt and pepper, to taste

1) Preheat oven to 350’.  Lightly grease a 9 x 12 cake pan.

2) On a small baking sheet, toast seeds/nuts, then let cool to room temperature.

3) In a coffee grinder/blender/food processor grind seeds or nuts and flour together until it resembles a corse meal.

4) In a large bowl, mix all ingredients together well, and season to taste. (No eggs so taste away until it’s perfect)

5) Spread evenly in cake pan and cover with tin foil.

6) Bake for 30 minutes, then remove tin foil and bake another 10-15 mins depending on your oven.

7) When done, it will have a dark brown crust and be spongy to the touch.

8) Let cool in pan.

At this point it can be portioned for the fridge to be used in wraps, grilled sandwiches or added to salads. Can be frozen in squares, wrapped in saran and tin foil for up to 2 months.