#BrownBagIt with Chef David Neinstein

As part of our #brownbagit campaign, Action Against Hunger is sharing simple packed lunch recipes from Canadian chefs from coast-to-coast-to-coast. This fall, join your fellow Canadians: pack a nutritious lunch and donate the money you save so every kid can eat a healthy lunch.  Read on for this year’s first tasty recipe from Toronto’s Chef David Neinstein:

 

Chef David Neinstein

Restaurant: Barque & Barque Butcher Bar
Located: Toronto and Burlington
Follow Chef Neinstein & Barque & Butcher Bar: Twitter / Facebook / Instagram

Like you, Chef David is concerned about fair access to food — so he took action — Chef David is sharing this delicious recipe for an easy lunch to take to work or school. Make this recipe this week and be sure to donate if you believe in a world free from hunger.

 

Donate & #brownbagit

 
 

Charred Corn and Tomato Salad 1 cup of grape tomatoes 2 cobs of corn 2 cups of arugula or your favourite lettuce 2 tbsp parsley, roughly chopped 1 tsp garlic, roughly chopped 1 lemon, sliced in half 3 tbsp olive oil Salt and Pepper to taste Method In a bowl, toss tomatoes with the garlic, parsley and 1 tbsp oil. Add a pinch of salt and pepper and mix well. Transfer to an oven safe pan and bake at 350F until the tomatoes just begin to wilt, about 10 minutes. In a non-stick frying pan, cook lemons face down on medium-high heat until the body is soft to touch, approximately 10 minutes. Over an open flame on the stove, cook the corn, rotating regularly with metal tongs until they are evenly blackened all around, about 2 minutes. If you have an electric stove, repeat these instructions in the same non-stick frying at medium-high heat after the lemons are done. When cooled enough to handle, cut the corn from the cob and add it to the used tomato bowl. When rested, add the tomatoes and arugula. Mix gently. Slowly pour the remaining olive oil on top of the salad and squeeze the lemon juice into it as well. Toss gently, and add another pinch of salt and pepper.

Blackened Pickerel Approx. 400 grams of fresh pickerel fillets 4 tsp vegetable oil 4 tbsp butter 4 tbsp Cajun rub Method Make the Cajun Rub: 2 teaspoons of paprika, black pepper, granulated onion, granulated garlic. 1 teaspoon of cayenne pepper, dried oregano, kosher salt, celery salt. Mix them all together really well in a bowl. This will keep for one year in a well-sealed jar. In a small bowl, let the butter get soft on the counter for about 30 minutes and then mix the Cajun rub into it really well using a fork. Rinse the fillets and dry with a towel Pre-heat the same pan that you cooked the corn and lemons in to medium-high. Add the vegetable oil to the pan and when wisps of white smoke arises, gently cook the fillets 2-3 minutes a side. Remove from pan and serve right away with the Charred Corn Salad.

Don’t forget to take a photo of your lunch and share it on Twitter, Instagram or Facebook with the hashtag #brownbagit. 
 

Donate & #brownbagit