An upscale salad that is simple to make and always gets raves from company. The dressing alone is so wonderful you’ll want to double it and serve it over baby greens just for you.
Buy pears that are unripe to ensure they arrive home without any bruises. An unripe pear can take anywhere from 3 to 7 days to ripen on the counter. To speed up the process, place pears in a paper bag along with an apple. Close tightly and check for ripeness in 1 to 3 days. Store ripened pears in the fridge.
3 Tbsp (45 mL) balsamic vinegar
1 Tbsp + 1 tsp (20 mL) extra-virgin olive oil
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) pure maple syrup
Pinch of cracked pepper
8 cups (2 L) organic baby greens
2 large ripe pears, cored and thinly sliced
2 oz (50 g) organic goat cheese, crumbled
1/4 cup (60 mL) unsalted organic raw pumpkin seeds
1/4 cup (60 mL) dried organic cranberries
Whisk together vinegar, olive oil, Dijon, maple syrup, and cracked pepper. Dressing can be made up to one day in advance. Store covered in fridge.
When serving: Equally distribute baby greens onto 4 large salad plates. I like to use large white diner plates for this salad. It adds some glamour.
Evenly divide and arrange on top of greens the sliced pears, crumbled goat cheese, pumpkin seeds, and dried cranberries. Dress each salad with 1/4 of dressing. Serve.
Makes 4 servings but can be doubled to serve 8 adults.
Each serving contains: 254 calories; 8.4 g protein; 14 g total fat (4.8 g sat. fat, 0 g trans fat); 31 g carbohydrates; 4 g fibre; 108 mg sodium
source: "Thanksgiving Dinner Made Easy", alive #324, October 2009
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.