A taste worth bringing home

It’s the last week of Countylicious, and you still have a few days to take advantage of the prix fixe menus and support your favourite restaurants or try a new one.

We’ve gone out for a few dinners and lunches. There were so many to choose from! We enjoyed our meals at Creekside so much that we went back a second time and are planning to go again this week. They have a great menu with a choice of two or three courses for a terrific price, with generous portions. Best of all, everything is beautifully plated and delicious.

On my second lunch visit, I had the chicken and loved the sauce so much that I asked the chef, Melissa Cannons, for the recipe. She was kind enough to give it to me. I got the ingredients, but not all the amounts or instructions, which is fine for me. However, I needed a complete recipe for you. I’m sure she just makes it up whenever she makes it—that’s what I would do.

This is obviously a chef’s recipe, and if the quantity is too much, you can certainly halve it. We won’t have any trouble gobbling it up because it is so yummy.

I ended up using the juice of two lemons and one cup of olive oil, but it needs more oil. I decided that I would stir in more as I use it because I feel it will just get sucked up in the fridge. I got the parsley from my garden and used about two bunches. I’m going to serve it with salmon or Arctic char if I can find some. I store it in the fridge with a layer of olive oil on top.

But before you make it, go to the restaurant and have her dish so you know how it should taste. Go this week because I don’t know if it will be on the menu next week!

Melissa’s Pumpkin Seed Pesto
500 ml pumpkin seeds

3 tablespoons tahini

2 tablespoons lemon juice

1 1/2 tablespoons garlic

1–2 bunches parsley

1 cup olive oil, plus more as needed

1/2 cup chopped feta

Kosher salt and freshly ground pepper, to taste

Put the pumpkin seeds, tahini, lemon juice, garlic and parsley in a food processor. Pulse until coarsely chopped.With the machine running, add the olive oil until you get a thick sauce consistency.Add the feta and pulse briefly to break up the cheese without puréeing the pesto too much.Taste and season with salt and pepper as needed.

Makes about 3 cups.