Just like a good sorbet, this salad prepares the palate for nearly any entrée to follow.
6 cups (1.5 L) mixed greens
10 thin slices Parmesan cheese
1/4 cup (60 mL) crushed walnuts
Salt and freshly ground pepper
2 Tbsp (30 mL) chopped chives
Juice of 1 lemon
Juice of 1 lime
1 Tbsp (15 mL) extra-virgin olive oil
1 clove garlic, minced
1/4 tsp (1 mL) salt
1 Tbsp (15 mL) marmalade
To prepare salad, cut ends off orange and grapefruit and then remove skin in strips, working all the way around fruit from top to bottom. Cut along side of membrane to remove sections of citrus fruit. Arrange mixed greens on plate and top with grapefruit and orange sections and Parmesan cheese. Sprinkle with crushed walnuts.
To prepare dressing, combine lemon and lime juices with olive oil in small jar. Add garlic, salt, and marmalade and cover with lid. Shake vigorously to combine. Pour dressing over salad and season to taste. Garnish with chives. Serves 4.
Broiled Citrus Salmon
Fish and citrus go hand in hand. Rather than squeezing lemon onto your salmon at the table, try this fresh new way of incorporating citrus zest. 1
/3 cup (80 mL) honey
1/3 cup (80 mL) orange juice
1/4 cup (60 mL) lemon juice
1/2 tsp (2 mL) salt
Pinch freshly ground pepper
3 cloves garlic, minced
3 Tbsp (45 mL) extra-virgin olive oil
4 - 4 oz (120 g) salmon steaks
Preheat oven to 375 F (190 C). Combine honey, orange and lemon juices, salt, pepper, garlic, and oil in resealable plastic bag. Add salmon, seal bag, and let marinate in refrigerator for 2 to 3 hours.
Remove salmon from marinade, reserving marinade. Place salmon on ungreased foil-lined pan (salmon skin will stick to pan, easing separation once cooked). Cover salmon tightly with another sheet of foil. Bake 20 minutes or until thoroughly cooked.
Bring reserved marinade to boil in small saucepan for 3 or 4 minutes until reduced. Drizzle sauce over salmon and serve. Serves 4.
Source: "Squeeze some sunshine," from alive #316, February 2009
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!