“This is probably the most requested recipe from our kitchens;” says Morrison. “It signals the start of the growing season and goes great with all seasonal vegetables. For this recipe we use the yellow or red miso paste when preparing the vinaigrette.”
1/4 cup (60 mL) miso paste
2 tsp (10 mL) wasabi powder
1/2 cup (125 mL) rice wine vinegar
4 tsp (20 mL) soy sauce
2 tsp (10 mL) sugar
1/2 tsp (2 mL) garlic, diced
1/2 tsp (2 mL) Asian fish sauce
1/2 tsp (2 mL) ginger, diced
1 1/3 cups (315 mL) canola oil
2 Tbsp (30 mL) green onions, chopped
4 tsp (20 mL) sesame seeds, toasted
36 spears asparagus
1/2 lb (225 g) seasonal greens
In a large bowl combine the miso paste and wasabi, add the vinegar, and stir to dissolve the paste and wasabi. Add the soy sauce, sugar, garlic, fish sauce, and ginger; whisk to combine, adding the oil to emulsify. Stir in the onions and toasted sesame seeds.
Blanch the asparagus in boiling water (about 1 to 2 minutes) and, when cooked, chill in an ice bath and set aside to dry. In a large bowl place greens and enough dressing to coat, and toss gently. Serve with the asparagus.
source: "Emerald Lake Lodge", alive #305, March 2008
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.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
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