All of the goodness of an antipasti platter in one elegant, hand-held appetizer. Precooked polenta logs are widely available in health food stores, providing a simple, satisfying, and naturally gluten-free crostini base that’s sure to impress.
1 eggplant, cut into 1/4 in (0.6 cm) rounds
3 Tbsp (45 mL) extra-virgin olive oil, divided
1 tsp (5 mL) dried thyme
1 (510 g) package/log precooked polenta, sliced into 1/2 in (1.25 cm) rounds
1/2 cup (125 mL) crumbled goat cheese
1/4 cup (60 mL) finely chopped Kalamata olives
1/3 cup (80 mL) arugula
Preheat grill to medium-high. Brush eggplant with 1 Tbsp (15 mL) oil and sprinkle with thyme. Grill for 3 to 4 minutes per side, or until tender. Transfer to plate and set aside.
Over medium heat, in large cast iron skillet, heat remaining 2 Tbsp (30 mL) oil. Cooking in two batches if necessary to avoid overcrowding, add polenta and cook for 3 to 4 minutes per side, or until golden-brown. Transfer to serving platter.
To assemble crostini, top each piece of polenta with a slice or two of grilled eggplant, crumble of cheese, and spoonful of olives. Garnish with arugula leaves. Serve immediately.
Each serving contains: 135 calories; 4 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 13 g total carbohydrates (2 g sugars, 3 g fibre); 271 mg sodium
source: "Craving Crostini", alive #391, May 2015
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.