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:
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.
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.
