The sun is out, the temperature is rising and that means that the saskatoon berries are ripe. Saskatoon bushes are in abundance and fairly accessible. So its time to dust off those time honoured family recipes for these delectable berries.
Saskatoons are one of those distinctly Canadian foods that I truly love. These berries can be in so many things, from crumbles to jams. While normally anchoring the dessert section, today I decided to take this berry in a different direction.
1 can lentils
2 cloves garlic, halved
1 carrot, diced, about 1 cup
1 small red onion, diced, about ¾ cup
1 zucchini, diced, about 1 cup
1 celery, diced, about ½ cup
2 tbsp olive oil
Freshly ground pepper
2 tbsp minced shallots
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 tsp grainy mustard
1 tsp honey
1 tsp lemon zest
Salt and freshly ground pepper
2 tbsp chopped parsley
½ cup toasted walnuts
1 cup Saskatoon berries, fresh or frozen
1. Place diced carrots, celery, and the garlic clove halves in a pot of water. On medium-high heat, boil the vegetables for about 10 mins or until vegetables are cooked. After about 5 mins, add the zucchini.
2. Meanwhile, drain the can of lentils and give them a rinse. Also, place the chopped red onion into a bowl of cold water with a few ice cubes for about 10 mins. This will reduce the “bite” of the onion.
3. Drain vegetables. Combine the cooked vegetables with the lentils in a bowl. Add the 2 tbsp of olive oil and season with salt and pepper. Let it the vegetables cool.
4. Combine dressing ingredients in a bowl and set aside.
5. Once the vegetables have cooled a bit, add in the garnishes. When ready to serve, add the dressing and toss to combine.
If you wanted to make this into a meal, you could easily add some fried or barbecued pork!