A spring-time picnic for the family...

Asparagus ‘Fries’ with Rhubarb-Maple Ketchup; Black Bean Hummus Burritos with Fresh Corn Tortillas; and Abigail’s Raspberry-Coconut Muffins

At the branch restaurant, we have found that an ever increasing proportion of our clientele are seeking out gluten free options for their families; according to at least one source, these days, as many as one in eight people is sensitive or even allergic to gluten-containing products, if you think about it, that means that almost every other family may have a gluten intolerant member! Nicole and I are no exception, in fact, our daughter Abigail is in that number. As a chef, I feel lucky, after all, coming up with new food ideas within limitations is my stock and trade, but for many folks, many of whom have always enjoyed the comforts of easy picnics like burgers, hot dogs or even just plain old ham and cheese or peanut butter sandwiches, this means scrambling for new ways to feed our kids with these issues healthy and tasty foods that are still fun and not too far out there for the more ‘skeptical’ eaters...For this feature Nicole and I thought we’d share some ideas that are good for Abigail, along with the rest of those who are gluten sensitive out there, but that are also tasty and fun foods for anyone looking for some new picnic ideas!

Asparagus ‘Fries’ and Rhubarb-Maple ‘Ketchup’;

You can’t beat local, seasonal food for flavour and colour, two thing that keep even the hardest to please happy, but when in doubt, some smoke and mirrors may help to bring a tougher sell (like green veggies) to your pickier eaters...Try presenting this fun, seasonal treat in a small paper sack like the fries from your favourite chip stand...I bet that if you can sell them on the first bite, you’ll have a brand new spring-time favourite on your hands!

serves 4

For the ketchup:

3 cups rhubarb stems, washed and sliced thin against the grain
½ small red onion, peeled and sliced
½ cup maple syrup
1 tablespoon tomato paste
2 tablespoons wheat free Tamari soy sauce

For the fries:

1 to 2 bundles of asparagus, trimmed (depending on the size of the asparagus and your appetites...)
corn starch or arrowroot powder
oil for frying
salt and pepper to taste

In a medium saucepan, bring several cups of salted water to a boil. Blanch the rhubarb and onion together for just one minute, (until soft but still brightly coloured,) then drain and cool. In a blender or small food processor, combine the cooked rhubarb and onion mixture, the maple syrup, tamari, and tomato paste and blend until smooth.

Heat about a half inch of frying oil in skillet large enough to hold the trimmed asparagus spears, dust the spears with the cornstarch or arrowroot powder and fry in batches, draining on a paper towel, season to taste, then pack the fried spears into a small paper bag to look like your kid’s favourite French fries and serve with the sweet and tart rhubarb ketchup for dipping.

Black Bean Hummus Burritos on Fresh Corn Tortillas;

This southwestern style hummus is a call back to my Texas roots. It is a both delicious and healthy filler for tacos or burritos and it travels well, which, as we all know, is an essential for any successful picnic. Serve it on fresh, homemade corn tortillas if you have the time, (Maseca brand masa is available in some local shops, the instructions for making the tortillas is on the bag..) or on your favourite gluten free (or even regular) wrap. Make your picnic a fun party by bringing a selection of different toppings such as lettuce, tomatoes, salsa, sour cream, cheese, onions, guacamole and fresh cilantro, and, if you are like me, a couple of minced fresh jalapenos! Best to keep those hot peppers away from the non-Texan kids, however, and yes, sadly, that is the voice of experience talking...

Black Bean Hummus:

serves 4

3 cups cooked black beans
6 tablespooons pumpkin seed butter (available in health food shops)
juice and zest of 1 large lime
2 teaspoons of cumin seed, toasted and ground
1 teaspoon salt
2 cloves garlic, peeled and roughly chopped
4-6 tablespooons fresh cilantro (coriander), tough stems removed and roughly chopped
¼ cup salad oil, such as sunflower or canola
¼ teaspoon cayenne pepper (or LOTS more to taste! You know, depending on the kid...or the other parent...)

Combine all ingredients in a blender or small food processor and blend until smooth, adding a bit more oil (or water, if you prefer,) if necessary.





Abigail’s Raspberry Coconut Muffins:

Our little girl is on a strict diet that limits most carbohydrates, these muffins are a fun treat that we have adapted and perfected over the last few months using coconut flour (which is available in many health food stores,) and whatever berries or fruit we have in the freezer left over from last fall’s crop...So far, the judge has given us an unqualified thumb’s up on our efforts!

(makes about one dozen regular muffins which will keep well in the fridge...if they survive the picnic that is...)

6 large eggs, separated
1 cup coconut flour, sifted
¾ cup coconut milk
3 tablespoons sunflower seed oil
½ cup honey
2 cups frozen raspberries
pinch of salt

Preheat oven to 375 degrees Fahrenheit. Prepare a standard twelve muffin tin with spray or cupcake liners. Using a mixer with a whisk attachment; beat the egg whites until stiff (hard peaks.) In a separate bowl combine the yolks with the coconut milk, oil and honey and whisk together. Sift in the coconut flour and combine. Using a rubber spatula, fold in the egg whites, taking care not to over mix; then sprinkle on the raspberries.

Place the muffin tin, empty, into the hot oven for five minutes to preheat. Working quickly, remove the warm tin to a heat-safe surface and, using an ice cream scoop, portion the batter into the warm tin and return to the oven. Immediately reduce the heat to 350 degrees. Bake for about 20 minutes, or until a toothpick inserted into one of the central muffins comes out dry.

Turn out when cool and enjoy!