The mystery ingredients were a bit tougher this week – for me to come up with something, anyway.  After a few days of thinking (or over-thinking, I suppose), I’ve decided that maybe a green radish, goat cheese cheese and hemp bite stuffed capon might do the trick (the ingredients in the main course basket were capon, green radish, hemp bites and blueberry vinegar).

Hemp bites

First, the radishes would be chopped into small pieces and the hemp bites crumbed.  Together, they will be mixed with some goat cheese and set aside (hemp bites are often sweet, so mixed with goat cheese and radish will give it sort of a sweet and savoury flavour).  The capon is seasoned, and then stuffed with the mixture and roasted in a 350 oven.  While the chicken is roasting, one can start working on the side dish of a warm quinoa, shredded red cabbage and baby kale salad.  Once the quinoa is cooked, the quinoa and vegetables are tossed together along with a bit of extra virgin olive oil and the blueberry vinegar.

The salad is then placed on a plate, followed by a bit of capon and a bit of the juice from roasting.  The heat from the bird and sauce will wilt the salad a little, which is what we are looking for.