Fresh-tasting and forward-thinking, this is an ideal dish for tapping into the final seasonal crop of heirloom tomatoes.
6 medium yellow heirloom tomatoes, coarsely chopped
1 tsp (5 mL) Champagne vinegar
1 ripe avocado
1/4 of an English cucumber, seeded and finely diced
1 lime, juiced
1/2 pound (225 g) fresh Dungeness crab meat
1 medium red heirloom tomato, seeded and finely diced
1 dash Tabasco
2 tsp (10 mL) grainy Dijon mustard
3 Tbsp (45 mL) whipping cream
Salt to taste
In a food processor, puree the yellow tomatoes. Push the puree through a fine mesh sieve in another bowl and season with the Champagne vinegar, sugar, and salt to taste. Chill immediately over an ice bath, in the fridge; this ensures that the tomatoes don’t lose their water.
In a small bowl, mash the peeled avocado slightly. Mix in the cucumber and the lime juice to taste.
In another small bowl, mix the crab meat with the diced red tomato, Tabasco, and Dijon. Whisk the whipping cream into soft peaks and add half to the crab mixture–just enough to bind the crab mixture together. Add more whipped cream if necessary.
To assemble, chill four soup plates. Use a ring mould on the centre of each plate or just place the avocado mixture in the centre and top with the crab mixture. Pour the yellow tomato soup around each salad and serve. Serves 4.
source: "Cru", alive #287, September 2006
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.