This savoury upside-down tart replaces the traditional apple topping with vitamin K-rich caramelized endive.
1 cup (250 mL) whole wheat pastry flour
1/4 tsp (1 mL) sea salt
1/2 tsp (2 mL) dried Italian herb seasoning
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) water
1 Tbsp (15 mL) honey
3 Tbsp (45 mL) orange juice
1 Tbsp (15 mL) extra-virgin olive oil
2 sprigs fresh thyme
6 heads of endive, trimmed and halved lengthwise
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
3 Tbsp (45 mL) red wine vinegar
For crust, in medium-sized bowl, whisk together flour, salt, and Italian seasoning. Make well in flour mixture and add oil and water. Mix with fork, until liquid has been absorbed, and knead dough in bowl until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 20 minutes.
Preheat oven to 400 F (200 C).
For endive topping, in 8 in (20 cm) frying pan over medium heat stir together honey, orange juice, olive oil, and thyme and bring to a simmer. Lay endive, cut side down, into the pan (it will be a tight fit) and sprinkle with salt and pepper. Cover, reduce heat to low, and cook endive, turning occasionally, until soft and caramelized, about 20 minutes. Uncover, add vinegar, increase heat to medium, and let liquid reduce to a glaze, about 5 minutes.
While endive is cooking, roll out pastry onto lightly floured work surface to form a 10 in (25 cm) diameter disk.
Discard thyme and top caramelized endive with pastry. Bake until pastry is golden brown, about 20 to 25 minutes. Let tatin cool 5 minutes before running a knife around edge of frying pan and turning it out onto cutting board or serving plate. Serve warm or at room temperature.
Each serving contains:
162 calories; 4 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 6 g fibre; 218 mg sodium
Source: "Winter harvest", alive #350, December 2011
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.