Tuesday, February 04, 2014

Recipes from the Canadian Women's Ski Jump Team & Raincoast Crisps

We are just three days away from the start of the 2014 Winter Olympic Games in Sochi, Russia. Our Canadian athletes are in place, and the country is rooting for them as they embark on their quest for gold. For sports fans it's pretty exciting times!

The Olympics continue to evolve over the years as different sports are dropped from or added to the competitions. The 2014 games are no exception, and they mark the first time that Women's Ski Jumping has been included. Yay girls! Canada is sending a great team of three young women to represent us in this sport - Atsuko Tanaka, Taylor Henrich and Alexandra Pretorius.

The lead sponsor of the Women's Ski Jumping Team is Lesley Stowe, of Lesley Stowe Fine FoodsTo motivate and inspire the team, Canadians can show their support by sharing a personalized good luck message on Lesley's official social media platforms. Lesley will contribute $1 per message, to a max $5,000, to the team. Want to show your support? Head on over to Facebook: Lesley Stowe Raincoast Crisps or Twitter: @LesleyStowe and share your message!

Courtesy of Lesley Stowe, here are three delicious dip recipes from team members Atsuko Tanaka, Taylor Henrich and Alexandra Pretorius.  Wouldn't it be great to snack on their recipes while watching them go for the gold? Each recipe is paired with a selection from Lesley's delicious Raincoast Crisps line. Enjoy!

Atsuko’s Flight - Avocado & Green Pea Dip

1 ripe avocado
2 tbsp. (30 ml) lime juice
½ clove garlic, minced
2 cups (500 ml) sweet green peas, thawed
1 tsp. (5 ml) sea salt
cayenne or hot sauce

Spoon out the avocado flesh and put into a food processor. Add the lime juice and garlic. Add the green peas and salt, then process until you have a smooth puree. Add cayenne or hot sauce for a kick. Serve with Raincoast Seed Crisps.

Taylor’s Take Off - Olive & Fig Tapenade

1 cup (250 ml) fresh figs, quartered
1 cup (250 ml) pitted niçoise olives or other brined black olives
1 tbsp. (15 ml) capers, drained
1 large clove garlic, crushed
1 tsp. (5 ml) fresh thyme leaves
3 tbsp. (45 ml) olive oil
1 tbsp. (15 ml) fresh lemon juice
Sea salt and freshly ground pepper

In a food processor, roughly chop the figs. Add the olives, capers, garlic and thyme; pulse until combined and slightly coarse. Add the oil and lemon juice; pulse to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. Serve with Raincoast Fig and Olive Crisps.

Alexandra’s Inrun - Caramelized Onion Blue Cheese Dip

1 tbsp. (15ml) olive oil
1/4 cup (50ml) mayonnaise
3/4 cup (175ml) sour cream
3 oz. (85g) blue cheese (Roquefort, Danish blue or stilton)
6 oz. (170g) cream cheese
4 tsp. (20mLl fresh lemon juice
sea salt and freshly ground pepper

Heat the olive oil in a small sauté pan to medium-low add onion, cover and cook until deep golden brown, stirring occasionally, about 20 mins. Cool.
Whisk together mayonnaise and sour cream in a medium bowl add the blue cheese and cream cheese. Mash with a rubber spatula until smooth. Stir in caramelized onion. Season to taste with salt and pepper. Refrigerate until ready to serve. Serve with Raincoast Cranberry Hazelnut Crisps or wheat-free Raincoast Rosemary Oat Crisps.

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