With seeding underway in the drier parts of Manitoba, many of you will be looking for recipes to make quick, hearty meals that travel well. The slow cooker is your friend. Prepare a meal in the morning, then walk away from it for a few hours. The cooking is done by the time everyone’s hungry at day’s end.

SLOW COOKER BEEF GOULASH

This should satisfy big appetites. Serve this over steaming hot egg noodles or mashed potatoes with a dollop of sour cream if you wish. You can also make a smaller-batch version that serves two with leftovers as needed.

Combine flour, salt and pepper in slow cooker. Add beef and toss to coat. In large skillet, heat 1 tbsp. oil over medium-high heat; brown seasoned meat in four batches and adding oil as necessary. Return meat to slow cooker. Add remaining oil to skillet; cook onions and garlic for one minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes and paprika. Cover and cook on Low for eight to 10 hours or on High for four to six hours, until meat is tender.

Small-Batch Version:Prepare recipe as above, substituting 1 can (19 oz./540 ml) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on Low for five to six hours or High for two to three hours.

Makes 4 servings.

BRIGHT IDEA:No slow cooker? Use a Dutch oven pot to brown meat and then simmer, covered,in325F ovenforabouttwohours.

From The Beef Information Centre www.beefinfo.org.

2 tbsp. all-purpose flour

1/2 tsp. EACH salt

and pepper

2 lb. 1-inch beef

stewing cubes

2 tbsp. vegetable oil

2 onions, sliced

lengthwise into eighths

2 cloves garlic, minced

3/4 c. red wine

1 c. bottled chili sauce

1 can (28 oz./796 ml)

diced tomatoes

1/4 tsp. paprika

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SUNSHINE SPINACH SALAD

If you have the garden planted already you’ll be looking forward to fresh greens from it soon.

5 c. fresh spinach, torn

2 medium oranges, peeled

and cut into small pieces

1 medium cucumber,

sliced

1 small red onion,

thinly sliced

1/2 red pepper, sliced

1/3 c. Italian salad

dressing

In a large salad bowl, toss together spinach, oranges, cucumber, onion and pepper. Add dressing and toss.

Serves 5.

Recipe from Peak of the Market database www.peakmarket.com.

CREAMY SPINACH

…. and as the season wears on you may want other ideas for serving abundant spinach if you have it. Here’s a tasty side dish to make when it’s plentiful.

1-1/2 lb. fresh spinach

1 shallot, minced

1 clove garlic, minced

2 tbsp. olive oil

1 c. plain yogurt

Salt and pepper to taste

1 tbsp. fresh mint leaves,

minced

Wash spinach well, trim and chop or tear into pieces. Loosely place spinach into a large saucepan. Add shallot and garlic; cook over medium heat, covered, for about five minutes. Shake pan occasionally so that vegetables do not stick.

Drain vegetables well, add olive oil and continue to cook for three minutes, stirring constantly. Remove from heat, stir in yogurt and season with salt and pepper. Fold in mint and serve immediately.

Serves 4.

From Peak of the Market recipe database www.peakmarket.com.

GRILLED CHIMICHURRI BEEF KEBABS

This recipe takes a bit more advance preparation but is wonderful for a family barbecue get-together.

In Argentina, Chimichurri Sauce is a national obsession, and once you try it you’ll see why. Fresh herbs, citrus and spices are blended together with oil to create both the perfect marinade and sauce for just about anything. Use canola oil so that the bright citrusy aromas and fresh herbaceous flavours can shine through. Like it hot and spicy? Add more crushed red pepper flakes! Just remember – Chimichurri is best made the same day you are serving; although it will maintain its wonderful flavour, the vibrant-green colour will fade with time. To maintain optimal colour and freshness, cover tightly with plastic wrap or store in an airtight container.

1/3 c. freshly squeezed

lemon juice

3 c. fresh cilantro, packed

3 cloves garlic

1 tsp. crushed red pepper

flakes, or to taste

1 tsp. dried oregano

1 tsp. kosher salt,

or to taste

1/2 c. canola oil

1-1/2 lbs. sirloin steak

or beef tenderloin Special Equipment:

Blender; eight bamboo

skewers (six-inch),

soaked in water for

30 minutes

Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick purée. Taste and season with pepper flakes and salt as desired. Place 2/3 cup purée in an airtight container and refrigerate; reserve for sauce. Cut beef into 1-1/2-inch cubes. Place cubes in resealable plastic bag with remaining purée; squeeze out excess air. Marinate in refrigerator for at least four hours and up to overnight; turn as needed to evenly coat. Preheat grill to medium high. Clean it with a stiff brush, then rub with canola oil. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste. Grill until nicely charred on outside with defined grill marks, about two minutes per side for medium rare, three minutes per side for medium, and four minutes per side for medium well. Drizzle some reserved Chimichurri Sauce over kebabs, and serve hot or at room temperature. Serve remaining sauce on side.

Serving Instructions:

Chimichurri is equally delicious as both a marinade and sauce for grilled flank steak, skirt steak, strip steaks, pork chops or loin, chicken even tuna! Marinate beef, pork and chicken up to overnight and fish up to one hour.

Serving Suggestion:Grilled Chimichurri Beef Kebabs are delicious served with a green salad, crusty bread and roasted potatoes.

Serves 4.

From Manitoba Canola Growers Association www.mcgacanola.org.

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