Grilling pineapple brings out the natural sweetness while layering in deep smoky flavour at the same time.
Marinade for Fish
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) miso paste
1 Tbsp (15 mL) light soy sauce
1 Tbsp (15 mL) each sesame oil and extra-virgin olive oil
1/2 lime, juiced
16 oz (450 g) fillet of black cod, halibut, or salmon
1/2 pineapple, peeled, cored, and sliced into thick rings
1 1/2 tsp (7 mL) extra-virgin olive oil, divided
1/2 cup (125 mL) diced cucumber
1/4 cup (60 mL) chopped cilantro, basil, or tarragon
1/4 (1 tsp) dried chili flakes
1/2 lime, juiced
For marinade, whisk maple syrup with miso, soy sauce, sesame oil, olive oil, and lime juice. Place fish in pie plate and pour marinade overtop. Turn fish over a few times to coat evenly. Cover and refrigerate for 20 to 30 minutes before grilling.
For salsa, brush pineapple rings with 1/2 tsp (2 mL) oil. Preheat barbecue to medium-high.
Grill pineapple over medium-high heat, turning often, until lightly charred, 2 to 4 minutes. Remove each piece as done to a cutting board. Place fish, skin-side down, on grill. Brush top with residual marinade. Close lid and reduce heat to medium. Grill, without turning fish over, until cooked through. Estimate about 5 minutes per 1/2 in (1.25 cm). Remove to plate and let rest for 5 minutes.
Meanwhile, dice pineapple, then place in bowl. Stir in cucumber, cilantro, and chili flakes. Drizzle with remaining 1 tsp (5 mL) oil and squeeze juice from lime overtop. Stir to mix. Place fish on plates and divide salsa overtop.
Each serving contains: 248 calories; 22 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 24 g total carbohydrates (18 g sugars, 2 g fibre); 348 mg sodium
source: "Sweet & Saucy", from alive #369, July 2013
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
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Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.