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
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.