SaskMade Marketplace would like to welcome the esteemed Chef Simon of Simon's Fine Foods in Saskatoon for a new post series here on our blog. Sunday dinners have become a rare and treasured time for families to make time for each other, make meals to remember, and make memories to last a lifetime. Chef Simon will be bringing you inspiration and instruction for your own Sunday meal, using local Saskatchewan ingredients and European inspiration.
SaskMade was closed for a few days recently, undergoing some refurbishments, so I was very interested to see the end result. When I opened the door there was a lovely wooden floor stretching from the front to the rear and masses of open space, perfect for browsing. Nice job!
I was actually limited for time so I looked for some ingredients that would make a quick supper and there it was, locally made pasta. Everyone loves pasta right!
I also checked out the freezer and found some bison bacon (never used this before) and a jar of garlic “pesto” from the shelf. I hit the kitchen to see what I could turn this small batch of ingredients into.
Bison is a very popular meat being lean and packed with flavour. It worked great with the pasta and garlic pesto so this is one hearty meal for the last days of April’s cool weather.
- 1 package bison bacon shredded
- 12oz. heavy cream
- ½ jar garlic pesto
- 2 cups uncooked pasta
- 2 shallots finely diced
- 4 handfuls baby spinach
- Canola oil
- Cook the pasta in salted boiling water and drain. Add the garlic pesto and cream, simmer to the desired thickness.
- In a frying pan add a glug of canola oil. Sauté the shallot and bison for 2-3 minutes, stirring all the time.
- Then add the spinach, parsley and dill; cook until they wilt.
- Place the pasta in a bowl, top with the bison bacon mix and finish with grated parmesan.