Fresh Cheese Curd Salad
If pomegranate seeds are unavailable, you can substitute 500 ml (2 cups) grape tomatoes.
750 ml (3 cups) spinach, trimmed
250 ml (1 cup) fresh cheese curds
250 ml (1 cup) red onions, thinly sliced
375 ml (1 1/2 cups) pomegranate seeds, or to taste
Chopped fresh parsley, for garnish
2 ml (1/2 tsp) garlic, minced
2 ml (1/2 tsp) dried oregano
45 ml (3 tbsp) balsamic vinegar
10 ml (2 tsp) Dijon mustard
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) ground black pepper
50 ml (1/4 cup) extra virgin olive oil
In a large bowl, combine spinach, cheese curds, red onions and pomegranate seeds.
In a small bowl, whisk together garlic, oregano, vinegar, mustard, salt and pepper. Gradually add oil, whisking until mixture emulsifies. Toss with salad. Sprinkle with parsley.
Makes 4 servings.
Source: Suzanne Bourret.
Comforting Pan Pizza with Cheddar Cheese Curds and Parmesan
Serve with a spinach salad.
500 g (1 lb) lean ground beef
1 sweet red pepper, chopped
50 ml (1/4 cup) water
125 ml (1/2 cup) chili sauce
250 ml (1 cup) diced zucchini
250 ml (1 cup) diced eggplant
125 ml (1/2 cup) diced red onion
250 ml (1 cup) diced mushrooms
15 ml (1 tbsp) tomato paste
30 ml (2 tbsp) minced fresh basil
500 g (1 lb) homemade or store-bought pizza dough
Cornmeal or flour
175 g (6 oz) fresh cheese curds
50 ml (1/4 cup) grated Parmesan cheese
In a casserole on medium heat, cook ground beef thoroughly.
In a smaller casserole on medium heat, cook red pepper in water and chili sauce for 5 minutes or until tender. Puree to obtain a smooth sauce. Set aside.
Add zucchini, eggplant, onion and mushrooms to beef and cook for 4 to 5 minutes. Incorporate red pepper sauce, tomato paste and basil. Set aside.
Preheat oven to 200 C (400 F).
On a work surface, sprinkle a bit of cornmeal, then roll out pizza dough using a rolling pin. Dough must be large enough to cover the bottom and sides of a skillet roughly 30 cm (12 inches) in diameter and 2.5 cm (1 inch) deep.
Place dough in skillet and fill with beef-vegetable mixture.
Top with cheese curds, fold in any dough exceeding skillet edge, and bake for 30 minutes.
Sprinkle with Parmesan and bake for another 5 minutes.
Makes 6 to 8 servings.
Nutritional information per serving when recipe serves 8: 362 calories; 23 g protein; 31 g carbohydrate; 16 g fat; 3.6 g fibre; 802 mg sodium.
Source: Dairy Farmers of Canada.