This salad is as flexible as your taste in cheese and can be varied accordingly. However, goat cheese is richly flavourful, more easily digested than traditional dairy, and widely available.
Goat Cheese Trio
1/2 lb (225 g) plain goat cheese
1 shallot, finely chopped
1 Tbsp (15 mL) parsley, finely chopped
3 black olives, diced
Salt and white pepper to taste
1/2 lb (225 g) goat cheese Camembert
1/2 cup (125 mL) breadcrumbs or hazelnut flour
1 Tbsp (15 mL) olive oil
1/2 lb (225 g) firm/hard goat cheese
6 slices of baguette, 1/2-in (1 cm) thick
Soften plain goat cheese in a food processor until smooth. Add in shallot, parsley and black olives, blend, and add salt and pepper to taste. Use a pair of spoons to create 6 quenelles.
Dredge goat Camembert round first with egg and next with breadcrumbs or hazelnut flour. Wrap firmly in plastic wrap and refrigerate for 30 minutes.
Heat olive oil in ovenproof pan over medium and quickly fry breaded Camembert round until golden. Remove from pan and let cool at least 5 minutes before cutting into 6 wedges.
Cut firm goat cheese into 6 slices and mount atop baguette slices. Bake on a cookie sheet at 350 F (180 C) until cheese melts (4 to 6 minutes).
Baby Spinach Salad
1 1/2 Tbsp (22 mL) sherry vinegar
4 1/2 Tbsp (67 mL) grapeseed oil
1 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) shallot, finely diced
Pinch tarragon, chopped
Salt and pepper to taste
6 cups (180 g) baby spinach, washed and trimmed
Combine first 7 ingredients for sherry vinaigrette and stir vigorously before tossing with baby spinach greens. Plate and mount each salad with goat cheese trio. Serves 6.
source: "Comfort Cuisine", alive #312, October 2008
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.