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Blue Cheese and Apple Coleslaw

Serves 6.


    Blue Cheese and Apple Coleslaw

    This recipe is a play of soft and crunchy textures and tangy and sweet flavours that work perfectly together. It’s a great appetizer or light meal on a warm evening.


    Blue Cheese and Apple Coleslaw


    • 1/2 cup (125 mL) mayonnaise
    • 1/2 cup (125 mL) sour cream
    • 2 Tbsp (30 mL) lemon juice
    • 3 Tbsp (45 mL) prepared horseradish, drained
    • 1 tsp (5 mL) organic sugar
    • 1 tsp (5 mL) salt
    • 4 endives, finely shredded
    • 1 cup (250 mL) Granny Smith or Braeburn apples, diced in 1/2-inch (1.25-cm) cubes
    • 4 green onions
    • 1/2 cup (125 mL) blue cheese, crumbled (Roquefort, Stilton, or Bresse blue)



    Mix mayonnaise and sour cream in large bowl. Stir in lemon juice, horseradish, sugar, and salt. Add endives, apples, green onions, and blue cheese, then toss together. Cover and refrigerate for at least 30 minutes to allow flavours to develop before serving. Divide salad among six chilled plates and garnish with endive leaves.


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    This recipe is part of the Feenie's Fine Line collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.