tea

Green Tea Vinaigrette

green tea vinaigrette

Recipe by Peter Tiessen

Green tea has long been touted for its numerous health benefits and here this dressing borrows the subtle flavours of the tea leaves to meld with the crisp melange of Asian inspired ingredients. 

Yield: 6 servings

INGREDIENTS

Green Tea
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  • 1/3 cup rice vinegar
  • 1 tsp loose Green Tea (or one tea pyramid - no straining needed!)
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 2/3 cup olive oil
  • salt & pepper to taste
  • 1 1/2 cup baby kale
  • 6 leaves romaine hearts, torn
  • 1 cup mint leaves, torn
  • 4 green onions, 1" pieces
  • 1/2 cup snow peas, julienned
  • 5 thinly sliced radishes
  • 1/3 cucumber, peeled and sliced
  • 1 asian pear, thinly sliced
  • 1 orange zest, minced

 

METHOD

For the vinaigrette, in a small saucepot bring the rice vinegar to boil and remove from the heat. Add the tea leaves and allow to steep for 3 minutes, strain. Add the garlic, ginger and olive oil, whisking to incorporate. Season to taste with salt and pepper.

For the salad, combine all the ingredients into a large mixing bowl. Add 1/3 cup of the vinaigrette, reserving the remaining dressing for a future use, and gently toss.

Enjoy!

Green Tea Vinaigrette Recipe
Green Tea Vinaigrette Recipe

Baked Lemongrass Risotto

BAKED LEMONGRASS RISOTTO

Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

I love a nice creamy risotto, but all that standing at the stove and stirring! Not gonna lie, it has redirected me to another dish more than once . . . But I was redently reminded of my love of risotto! And when I made this recipe, I was seriously that annoying person saying Mmmm. Mmmmm! At every bite.

INGREDIENTS

Lemongrass Tea
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  • 3 Tbsp coconut oil, divided

  • 1 shallot, minced

  • 3 cloves garlic, pressed or minced and divided

  • 1 1/2 cups Long Grain Rice

  • 4 cups Lemongrass Tea (brewed strong!) divided

  • 1 cup stock (chicken or vegetable)

  • 1 large bunch of Dino kale, stems removed and cut into bite-sized pieces

  • 1/2 cup parmesan cheese, freshly grated

  • 1/2 cup dry white wine or stock

  • 1-2 Tbsp unsalted butter

  • 1 tsp coarse salt

  • Black Pepper, to taste

METHOD

Black Pepper
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Long-Grain Rice
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  1. Preheat the oven to 375°F with your oven rack in the middle position.

  2. Steep 4 cups of your strong tea and set aside.

  3. In a medium-sized Dutch oven (if you don’t have one you can do the stove top portion in a heavy-bottomed pan and then transfer to a lined baking dish for the cooking portion), heat 2 Tbsp of your coconut oil over medium high heat. Once heated, add shallot and cook until translucent, approx. 4-5 minutes. Add 2 cloves of your garlic. Cook another 2-3 minutes until the garlic becomes fragrant.

  4. Add the rice and allow it to brown a bit, building flavor. Cook for 3-4 minutes, stirring constantly to ensure it doesn’t burn.

  5. Add 3 cups of your tea and 1 cup stock. Cover and bring to a boil. Once it’s boiling, remove from heat, and place in the oven with the lid on. Bake until tender, approx. 50 minutes.

  6. Meanwhile, line a baking sheet with parchment paper. In a medium-sized bowl, toss kale with remaining oil (melt for a few seconds in the microwave so it coats the leaves evenly) add garlic and a pinch of salt and pepper. Toss to coat evenly and lay out on the baking sheet.

  7. During the last 20 minutes of cooking, add the kale to the oven.

  8. Once rice is cooked and kale is tender with a bit of brown crispy edges, remove both from the oven.

  9. Pour the remaining cup of tea, parmesan, wine or stock, butter, salt, and a generous amount of pepper into the risotto mixture. Stir to combine well and let some of the liquids soak up, leaving you with a nice creamy mixture.

  10. Top with kale and enjoy as a side dish or serve with fish, chicken or poached eggs to complete the meal!

Enjoy!

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Baked Lemongrass Risotto Recipe

Iced Black Tea

ICED BLACK TEA

Recipe by Peter Tiessen

Black Tea
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Almost nothing is more refreshing than a tall glass of iced tea on a hot summers day. This recipe is as easy as it gets and has become a staple in my home. The use of cold water in this recipe and steeping in the refrigerator provides a milder taste on the palate. The cold temperatures do not produce the traditional tannin rich flavor synonymous with tea beverages.

 

INGREDIENTS

Cane Sugar
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  • 1 1/2 T Black Tea

  • 1 L cold water

  • 1 T cane sugar

METHOD

Scoop the tea leaves into a 1 L mason jar and add the cold water. Screw the lid onto the jar and place it in the refrigerator for not less than six and not greater than 12 hours. Remove the jar from the refrigerator and pour contents through a fine mesh sieve and into another clean mason jar. Add the sugar to the tea and screw the lid on tightly. Gently shake the jar to dissolve the sugar. Return to the refrigerator until service or pour ice into glass.

Option: Pour loose tea leaves into either a reusable tea ball or compostable tea bag and steep as per above.

Fair Trade Iced Black Tea Recipe
Fair Trade Iced Black Tea Recipe