Combining nutrient-dense watercress with heart-healthy avocados and lycopene-rich ruby red grapefruit make this salad a winner in more than just the taste department. Pack this healthy salad for your next picnic.
1 Tbsp (15 mL) extra-virgin olive oil
2 Tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey
1 large ruby red grapefruit
1 ripe avocado
1 large bunch watercress
In small, resealable container whisk together olive oil, vinegar, Dijon, and honey. Store in fridge.
Cut a thin layer off top and bottom of the grapefruit. Place flat bottom of grapefruit on cutting board. Carefully cut off peel and as much of the white stuff (pith) as possible. Cut grapefruit in half and slice each half into 16 small pieces, omitting the core. Place in resealable container and store in fridge. Reserve core.
Cut avocado in half, remove and reserve pit. Without cutting through the peel, slice each half into 8 slices. Squeeze reserved grapefruit core over sliced avocado. Reassemble the avocado by placing pit and other half on top. This will help prevent browning.
Wash and spin dry watercress. Break into smaller pieces and wrap in clean dry tea towel. Place in plastic bag, seal, and store in fridge.
Pack salad dressing, grapefruit, avocado, and watercress into a cooler bag along with salad tossers and a large nonbreakable bowl. At the picnic, toss together and serve. Makes 6 servings.
Each serving contains: 80 calories; 1 g protein; 7.25 g total fat (1.3 g sat. fat, 0 g trans fat); 6.3 g carbohydrates; 2.5 g fibre; 40 mg sodium
source: "The Organic Picnic", alive #322, August 2009
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.