Try with mussels or different types of fish. It’s best when eaten the same day it’s made.
2 tsp (10 mL) extra-virgin olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
1/4 tsp (1 mL) anise seeds
4 cups (1 L) low-sodium vegetable or chicken broth
2 cups (500 mL) water
2 medium carrots, thinly sliced
1 Yukon Gold potato, peeled and chopped
1/2 head fennel, cored and thinly sliced (including fronds)
2 bay leaves
8 oz (225 g) skinless salmon fillet
Heat oil in Dutch oven or stockpot over medium heat. Add shallot, garlic, and anise seeds. Stir until shallots are soft, 3 to 5 minutes. Stir in broth and water. Bring to a boil, then add carrots, potato, fennel, and bay leaves. Add 1 wide strip peel from lemon. Cover and reduce heat to medium-low. Simmer to let flavours blend, 15 minutes.
Add salmon and squeeze in juice from lemon. Cover and simmer until fish is cooked through, 5 minutes. Carefully remove salmon, and then flake into pieces. Divide among 4 bowls and ladle soup overtop. Serve with crusty bread or garlic toast.
Each serving contains: 191 calories; 18 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 15 g total carbohydrates (2 sugars, 2 g fibre); 136 mg sodium
source: "Harvest Soups", alive #384, October 2014
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.