Nature’s Classic brings top quality products to your table. Try these delicious and healthy recipes today.

Courtesy of Chef Ned Bell

Green Chickpea, Grilled Avocado & Albacore Tuna Salad

Green Chickpea, Grilled Avocado & Albacore Tuna Salad

The United Nations says that Pulses are the ingredient of the year for 2016!

Green Chickpeas, or young garbanzo beans are my #1 choice, they are healthy, nutrient dense, full of fibre and a fantastic addition or alternative to legumes, blond chickpeas or even lentils.

Try them in your favourite smoothie, pesto, dip, curry, vegetarian dish or salad.

This dressing is great on any mixed greens or lettuces. Use grilled or baked salmon, tofu, halibut, scallops or shrimp—as long as they seafood choices are sustainable! It is also a great dip for vegetables or even a spread for wraps or sandwiches. Try it with lentil or chickpea salad, a warm potato salad, your favorite pasta salad or cooked quinoa.

Enjoy!

Ned Bell

Green Chick Pea Salad with Hummus


This Recipe is super easy and super tasty and is fantastic with grilled chicken, wild salmon, baked or grilled tofu, scallops or chilled sustainable prawns, dip for veggies or a spread on a sandwich!

To assemble the salad, arrange all the ingredients on a platter or plate. Enjoy as a vegetarian dish or add some of your favorite protein.

This recipe is fabulous with your favourite warm pasta, 7 grain rice or quinoa.

It is also a great dip for veggies, a spread for sandwiches, wraps or cheesy garlic toast.

Enjoy!

Green Chickpea Pesto Penne Pasta Salad


with Roasted Peppers, Pine Nuts & Parmesan

Green Chickpeas – Nutrient Dense, Plant Based

This recipe is very easy to make and incredibly versatile. The possibilities are endless.

Make the Green Chickpea Pesto (see separate recipe here).

Serve family style in a big bowl for the entire family or friend to enjoy!

Recipe developed by Ned Bell, Executive Chef, Four Seasons Hotel Vancouver.

Green Chick Pea & Hummus


This recipe is super easy and super tasty and is fantastic with grilled chicken, wild salmon, baked or grilled tofu, scallops or chilled sustainable prawns, dip for veggies or a spread on a sandwich!

This recipe is fabulous with your favourite warm pasta, 7 grain rice or quinoa.

It is also a great dip for veggies, a spread for sandwiches, wraps or cheesy garlic toast.

Enjoy!

Ned Bell

Cheddar Chickpea Slaw


Versatile and delicious, this slaw will be a hit at every BBQ, picnic or family reunion; friends and family will ask for seconds…or thirds. This colourful dish is easy to prepare and combines some Canadian favourites, such as crumbled Canadian Aged Cheddar and seasonal fruit.

Created by Chef Ned Bell, Executive Chef

Preparation Time: 25 minutes
Cook Time: about 1½ hours
Stand Time: 1 hour
Yield: 10 to 12 servings

Tips: No time to soak or cook the chickpeas? Simply substitute 5 cups (1.25 L) drained and rinsed canned chickpeas for the dried and reduce salt to 1½ tsp (7 mL).

Substitute green chickpeas with frozen edamame, cooked according to package directions.

This dish is best served warm, but is also a fantastic recipe made ahead of time and chilled for brunch, lunch, side dish or just simple snack on the go.

Variation: Replace stone fruit with fresh raspberries, blueberries or blackberries, and almonds, cashews, walnuts or pecans for the hazelnuts.

Cheddar-Cauli Skillet Corn Bread


Canadian cheese and caramelized cauliflower are a match made in heaven. With every bite, you’re whisked away on a flavour adventure with the delicious sharpness of the Canadian Aged Cheddar, the crispy cauliflower and the sweetness of maple butter.

Created by Chef Ned Bell, Executive Chef

Preparation Time: 20 minutes
Baking Time: 30 minutes
Yield: 8 to 10 servings

Tip: No cast iron skillet? No problem. Preheat oven to 425°F (220°C).  In large frying pan, melt 2 tbsp (30 mL) of butter over medium heat. Add cauliflower and sprinkle with ¼ tsp (1 mL) of salt. Cook covered for 3 minutes. Uncover, cook stirring occasionally, until cauliflower is golden brown and tender.

Meanwhile, place a 9-inch (23 cm) square metal baking pan in oven for 5 minutes. Prepare cornmeal mixture as noted in step 4. Remove pan from oven and carefully butter. Add the caramelized cauliflower in a single layer; pour in the batter, spreading to cover the cauliflower. Bake as noted.

Lentil & Zucchini Risotto


The flavours are oozing in this Risotto, just like the Canadian Aged Cheddar. Delicious as a side dish or main course, it will be a favourite all year long. The zucchini pesto makes a unique addition to this dish.

Created by Chef Ned Bell, Executive Chef

Preparation Time: 30 minutes
Cooking Time: about 30 minutes
Yield:  4 servings (Zucchini Pesto: 1-1/3 cups/325 mL)

Variation: For seafood lovers, add sustainable seafood to risotto (Spot Prawns, halibut or wild salmon).

Green Chickpea Pesto


This recipe is super easy and super tasty and is fantastic with grilled chicken, wild salmon, baked or grilled tofu, scallops or chilled sustainable prawns, dip for veggies or a spread on a sandwich!

Fabulous with your favourite warm pasta, 7 grain rice or quinoa. It is also a great dip for veggies, a spread for sandwiches, wraps or cheesy garlic toast.

Enjoy!

Recipe developed by Ned Bell, Executive Chef, Four Seasons Hotel Vancouver