Posts Tagged ‘LUNCH’

Seasonal Eats: Seed to Sausage wrap from LUNCH

Friday, June 21st, 2013

 

LUNCH’s wrap showcases carmelized onion and pepper sausage from regional producer Seed to Sausage.
Photo courtesy of Seed to Sausage

With the launch of its food truck at Slater and Lyon, LUNCH has been in the media over the past few months, with coverage in the Ottawa Citizen and blogs such as foodiePrints. But LUNCH is no newbie to Ottawa’s food scene. The first of its sandwich shops opened on Bank Street five years ago, and since then it has expanded to include locations on Metcalfe and Sparks, and a kitchen on Lebreton. A fourth location is slated to open at Promenade du Portage this summer.

“We do everything from scratch daily in our centralized kitchen, and my chef, Martin Prud’homme, and I collaborate on all the food creative,” says LUNCH owner Tim Van Dyke. “We use local when and where we can. Bread is delivered fresh every morning from Le Moulin de Provence. I always say we build the best product we can afford to market. With our daily corporate catering clients we’re currently feeding over a thousand people a day.”

One of the standbys on the LUNCH menu is its Seed to Sausage wrap, featuring handcrafted carmelized onion and pepper sausage from regional producer Seed to Sausage. In summer, the wrap also highlights fresh herbs from the Ottawa Farmers Market and local, seasonal vegetables supplied by Gaetan Cyr et Fils.

Here’s a step-by-step recipe for the wraps.

Ingredients

Yield: 6 wraps 

  • 1 pack (3) of Seed to Sausage caramelized onion and pepper sausages
  • 6 portobello mushrooms
  • 1 Spanish onion
  • 3 red peppers or small jar of roasted red peppers
  • 2 tbsp smoked paprika or regular paprika
  • 2 cloves of garlic
  • 3 tbsp olive oil
  • 6 10-inch whole wheat or flour tortillas
  • LUNCH tomato relish (ingredients listed below)

 Method

Step 1: LUNCH tomato relish

  • 100 oz of canned tomatoes drained
  • 2 oz brown sugar
  • 8 oz red wine vinegar
  • 8 oz red onion
  • 2 oz garlic
  • 1/2 bunch cilantro
  • 1 tbsp celery salt
  • 3 1/3 oz pureed chipotle peppers

Combine all ingredients and let simmer until tomatoes are soft. Purée in a food processor or with a hand mixer.

Step 2: Sausage

Preheat the oven to 350 degrees. Place the unwrapped sausages on a baking pan in the oven for about 10 minutes. Finish cooking on the grill. Set aside.

Step 3: Roasted pepper mix

Roast the red peppers on the grill until blackened on all sides. Place the peppers in a bowl tightly sealed with plastic film and set aside for about 10 minutes. In the meantime, mince the garlic cloves and slice the onion in long strips. Remove the portobello mushroom stems and slice in long strips. Peel the skin off the peppers, remove the stem and insides, and cut in long strips.

Add the olive oil to a hot sauté pan and start cooking your mushrooms. Once they begin to brown, add garlic, peppers, onions, paprika and salt and pepper to taste. Continue cooking until the ingredients are soft. Set aside and let the juices drain.

Step 4: Wraps

Place 6 wraps on a flat surface so they don’t touch each other. Cut the sausages in thin slices. Divide the sausage into 6 equal portions and place each in the middle of a wrap. Do the same with the roasted pepper mix. Add relish to taste. Fold both sides of each wrap towards the inside and roll like a burrito. Place the wraps on a baking tray with the fold on the bottom and bake until tortillas are crispy.

What’s your favourite wrap or sandwich recipe?