This salad is bound to impress and can be made with a variety of organic vegetables. Mix it up a bit by using other spicy greens such as mustard and arugula.
Wine Pairing: Southbrook Triomphe Organic Cabernet Franc Rose 2011, Niagara-on-the-Lake, Ontario
Tip: Want to go vegetarian? Replace salmon and chicken with diced sautéed organic tofu and sliced almonds.
Soak cedar plank large enough to comfortably fit on barbecue grill in water for at least 2 hours. About 20 minutes before grilling, preheat grill until internal temperature reads 400 F (200 C). Cut salmon into 6 or 8 small portions. Rub salmon with olive oil and season with salt and pepper to taste.
Remove soaked plank and place prepared salmon fillets on board, allowing at least 1/2 in (1.25 cm) between fillets. Keep water bottle sprayer handy to prevent wood from flaring up. Place soaked plank with salmon on barbecue grill and close lid. Smoke salmon fillets for about 20 minutes, or until almost cooked throughout. Spray board with water if flare-ups occur. You want salmon to be a little raw in the centre as it will continue cooking as it rests.
While salmon is cooking, prepare remaining ingredients. In mini food processor, combine all dressing ingredients, then whirl until emulsified. Set aside.
Starting with salad greens, arrange salad ingredients on large platter. Top with a row of diced eggs, shredded chicken, cucumber, and tomatoes. Finish with cedar planked salmon. Alternatively, divide salad ingredients among individual serving bowls.
Drizzle with dressing and sprinkle with crumbled feta. Serve immediately.
This recipe is part of the Eat Organic collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.