Add some Indigenous fusion to your meals this week with these tasty recipes

June 21 is National Indigenous Peoples Day, and one way we’re celebrating is through some delicious food. Chef David Wolfman shares three indigenous-inspired dishes to inspire us to connect to Indigenous cultures. 

Sexy duck legs with balsamic glaze

Never heard of sexy duck legs? Well, beauty is in the eye of the beholder. And we think these barbecued legs are sexy!

Cod martinis with strawberry peach salsa

Ceviche is a dish attributed to the Indigenous peoples of Peru and Ecuador who "cooked" fish and shellfish fresh from the beach by marinating it in the juice of a tombo fruit rather than cook­ing it over the heat. Nowadays lime juice and salt are common fish marinade ingredients, but ceviche marinades vary. Peaches are not indigenous to the Americas, but they were one of many foods that the Spanish introduced to these lands that the Indigenous peoples welcomed {along with lemons and limes). This is an elegant appetizer that will catch the eye of everyone in the room. Consider doubling or tripling the recipe, and for a large crowd use a clear glass bowl set over ice so people can help themselves

Amaranth birch pudding

Amaranth resembles quinoa and is sold whole and in ground form for baking. and goes by other names including kiwicha; “velvet flower” and “love lies bleeding” (because of its drooping red flowers). This plant is indigenous to present-day Peru but spread to the point where pre­ Columbian nations across the northern region of South America, Central America and Mexico found multiple ways to use it.