This is one of those dishes you’ve got to try in order to believe. Chocolate adds new flavour notes to this entrée salad. The vinaigrette will solidify upon sitting, which can be rectified by whisking in some additional olive oil. Also consider adding toasted pecan halves.
1 lb (450 g) skinless, boneless, free-range chicken breast
3 cups (750 mL) baby spinach
2 cups (500 mL) arugula
2 cups (500 mL) strawberries, sliced
1 English cucumber, sliced
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) cocoa nibs
2 oz (57 g) dark chocolate
1/4 cup (60 mL) extra-virgin olive oil
1 1/2 Tbsp (22 mL) balsamic vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon or grainy mustard
Pinch of dried chili flakes
Preheat oven to 350 F (180 C).
Place chicken on parchment or silicone-lined baking sheet and cook for 20 minutes, or until no longer pink inside and with an internal temperature of 165 F (74 C). Let cool and slice.
In large bowl toss together spinach, arugula, strawberries, cucumber, feta, cocoa nibs, and chicken.
Melt chocolate in double boiler or heatproof bowl set over saucepan of barely simmering water, stirring often until smooth.
With blender or food processor whirl together melted chocolate, olive oil, vinegar, honey, mustard, and chili flakes.
Divide salad among serving bowls and drizzle with chocolate vinaigrette.
Each serving contains: 472 calories; 33 g protein; 28 g total fat (10 g sat. fat, 0 g trans fat); 24 g carbohydrates; 7 g fibre; 324 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
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.