Braised Lentils and Chickpeas with Kale & White Wine

I love me a good challenge.  It seems like every so often I take a deep breath and do something tremendously brave that both excites and terrifies me, and no doubt keeps my mother awake at night.  Sorry mom!  I've gone and done it again, and fingers crossed I'll land on my feet like I always seem to do.  More on this little shake up in a future blog post when I'm ready to spill the beans, but until then you'll just have to hold your horses.  Speaking of challenges, I've entered a recipe into another Canadian Lentils Recipe Revelations Challenge and I'm super excited for you to try it.  White wine, paprika, kale, it's a one pot little wonder that will have you licking the pot.  Or wait?  Is that just me?

Bison & Bean Stew with Wilted Swiss Chard

I love to eat bison.  Like, a lot.  If it's on a menu, my eyes light up and I get really excited.  I've always enjoyed its rich, slightly sweet, robust flavour, that's not at all wild or gamy.  But, I've never really cooked it much at work, or at home.  So when the offer came to review Jeniffer Bain's new cookbook Buffalo Girl Cooks Bison, I jumped at the chance.  Jennifer is the food editor and columnist for the Toronto Star, who happens to also be married to a bison rancher in Alberta.  She divides her time between the big city and the ranch, and over the past several years has come to love the majestic herbivore.  She's on a mission to convince everyone to love bison meat as much as she does.  This cookbook is a grand beginning.