With the 2014 Olympics (Feb. 7-23) coming up, are you planning any recipes for an opening ceremonies or Olympic-themed party? Courtesy of Lesley Stowe, lead sponsor of the Women’s Ski Jumping Team, here are four delicious recipes from team members Atsuko Tanaka, Taylor Henrich and Alexandra Pretorius:
Atsuko’s Flight
Avocado & Green Pea Dip
Ingredients:
– 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
Directions: 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
Ingredients:
– 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
Directions: 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
Ingredients:
– 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. (20mL) fresh lemon juice
– sea salt and freshly ground pepper
Directions: 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.
Canadian Women Ski Jumpers
Winter Kale Salad with Pine Nuts
Ingredients:
– 1 bunch of black kale
– 2–3 tbsp. (30–45mL) balsamic vinegar
– zest of 1⁄2 lemon
– sea salt – to taste
– freshly ground pepper
– 1⁄4–1⁄3 cup (50–75mL) olive oil
– a shot of chili oil (optional)
– parmesan – lots grated
– 1⁄4 cup (50mL) currants – soak for 10 min & drain
– 1⁄4 cup (50mL) pine nuts lightly toasted
Directions: Remove the tougher stems and very finely julienne the kale leaves. Whisk together the vinegar, lemon zest, salt, pepper & olive oil. Toss on the julienned kale. Add the parmesan, currants and pine nuts just before serving (the nuts will go soggy if they sit in the vinaigrette too long). You can eat it right away but it softens & mellows if left to sit for at least 15 mins. Serve with Raincoast Crisps.
Women’s ski jumping is debuting for the first time this year! To motivate and inspire the team, Canadians can show their support by sharing a personalized good luck message on Lelsey Stowe’s official social media platforms. Lesley Stowe will contribute $1 per message, to a max $5,000 to the team.
Facebook: Lesley Stowe Rainforest Crisps
Twitter: @LesleyStowe