We have registered our name! I suppose it's about time, but there are all those forms to fill out and tedious paperwork--never our strong suit.
We are excited about the upcoming growing season and plan to experiment with local fruits and vegetables as much as we can. I (Michele) am planning to do the 100-mile diet in the fall so I'll need to be pretty diligant as I prepare for that.
We also have a few new customers lined up in the next month, and as always we are hoping to provide them with the best Manitoba has to offer, with a little help from our neighbouring provinces.
In the meantime, I'll leave you with one of our most-requested recipes.
Lentil Apricot Soup
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
Sauté onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
I use more cumin and more apricots in mine. Also, I just use water because the chicken stock makes no discernable difference and in this way I can make it completely vegan. I often use frozen or a can of tomatoes instead of fresh tomatoes.
Enjoy!
We believe that food should be good for you and good for the earth.
What People Are Saying About Us
Why not add yourself to the list of our satisfied customers?
Diane Poulin, Legal Aid Manitoba:
"It's amazing to eat food that is not only nutritous but delicious as well. The soups and salads and cookies are amazing and it's nice to know that real care has gone into selecting ingredients that are fresh, local and incorporate values that are good for the planet.
Plus, you can taste the difference when food is made with love! I would not hesitate to contact Prairie Bounty again to cater a workshop or other business function."
Sol Janzen, Administrator, Canadian Foodgrains Bank:
Michele, Linda and the gang did an outstanding job in providing refreshments and meals for our board meetings.
The menu was interesting, the food delicious and the service excellent. It’s clear that they care about the people they serve and honour the food they prepare. Their focus on using only local food products was a huge hit, and their ability to find fresh, local salad greens during the coldest week in December seemed almost miraculous.
I can’t give a strong enough recommendation to Prairie Bounty. Thanks for contributing so positively to our meetings. I hope to work with you many more times in the future.
Leilana Farhar, Human Rights Lawyer:
"I have been to many, many conferences, and I have never had such good food. The food is fresh and healthy and delicious. If I lived in Winnipeg, I'd tell everyone I know to use Prairie Bounty."
What we cook
We cook food that is healthy, because we believe that good food is good for the soul.
We choose local, organic and fair trade food whenever possible, and we don't use transfats, preservatives, or anything fake. We make our own baked goods using organic flour and pure canola oil.
Some of our favourite dishes include curry, lentils, chickpeas, wasabi, cilantro, dill and basil. We never met a home grown tomato we didn't like.
If you want something a little different for your next conference or board meeting, send us a note!
Who We Are
We are three sisters located in Winnipeg, Manitoba who love cooking. If you are hosting an event, we can make sure people go away raving about the food and raving about the service.
You won't find any surly servers at our table... we believe that you are our guest, and we'll treat you like one.
Contact us!
Contact us by sending us an email at rmvisser@yahoo.com
A little more
The three sisters are Linda, Yvonne and Michele. We share a love of cooking, reading, gardening, and the prairie sky.
In addition, Linda is an accomplished pianist, Yvonne is a quilter, and Michele a writer. We have way too many ideas floating around for our own good, and we are most creative when we are together.
We credit our parents for giving us a love for great food, great wine and great hospitality.
Labels
- appetisers (1)
- breakfast (1)
- cookie recipes (1)
- dips (1)
- main dish recipes (1)
- menu (1)
- philosophy of food (4)
- salad dressing recipes (2)
- salad recipes (2)
- slow food (2)
- snack recipes (1)
- soup recipes (5)
- travel (1)
- vegetarian (1)
- who we are (2)
2 comments:
Do you chop the dried apricots, or keep them whole?
O.k...so I just made this one, too. Oh my...what flavour! Joyce and I sat down to a bowl just now and both fell in love, and it wasn't with each other...that was already there, har, har
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