This traditional salad is an easy and refreshing way to get a healthy dose of antioxidants. The vegetables are packed with vitamins A and C, while the olive oil gives you plenty of vitamin E.
3 ripe tomatoes, cut in chunks
1/2 English cucumber, cut in chunks
1 red or yellow pepper, cut in chunks
1 cup (250 ml) feta cheese, crumbled
1 Tbsp (15 ml) red onion, cut in half rings or diced
1 Tbsp (15 ml) fresh oregano, finely cut
5 Tbsp (75 ml) extra-virgin olive oil
1 tsp (5 ml) balsamic vinegar
20 Kalamata olives
A few capers Sea salt and freshly ground pepper, to taste
Combine all ingredients in a large bowl. Serve at room temperature to get the best flavour from the tomatoes. Serves four.
Source: alive #248, June 2003
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.