1 cup (250 mL) canned lentils, rinsed and well drained
1/2 cup (125 mL) pomegranate seeds
1/4 cup (60 mL) pistachios, hazelnuts or pecans, toasted and coarsely chopped
2 Tbsp (30 mL) pumpkin seeds, preferably unsalted
4 cups (1 L) of your favourite baby greens
1/2 cup (125 mL) plain yogurt
2 Tbsp (30 mL) tahini
1 Tbsp (15 mL) lemon juice
2 cloves garlic, minced
1/4 Tsp (1 mL) each, ground cumin and salt
1 to 3 Tbsp (15 to 45 mL) milk (optional)
Salad: Preheat oven to 425°F (220°C). Place squash on a large baking sheet. Stir salt and cayenne into melted butter. Drizzle over squash. Stir until squash is coated. Roast for 15 minutes or until tender, stirring halfway through.
Dressing: Meanwhile, stir yogurt with tahini, lemon juice, garlic, cumin, and salt. Thin with milk if needed, for drizzling consistency.
Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then add greens.
Transfer half the salad to a medium-sized platter. Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.
Ice cream cake is sure to be a hit with your family or friends. This recipe uses cherry and chocolate ice cream for a tart and sweet combination. It has a chocolate wafer crust and a delicious fudgy centre. If you prefer a different flavour, try any two of your favourite ice cream varieties.
This dish delivers the flavours and comforts of late autumn and has the makings of an entertaining tradition. The cheese noodles require no equipment and are fast and easy to make, with delicious results that will surprise and delight any palate. Recipe from the 2021 Milk Calendar.
This hearty, smooth and creamy chowder is the perfect antidote to winter’s chill. Serve it with a sprinkle of local Cheddar on top and warmed crusty bread after your favourite outdoor winter activity for a little extra warmth and coziness. Recipe from the 2022 Milk Calendar.