This nutrient-dense, colourful take on traditional “toad in the hole” is an easy-to-prepare meal the whole family will love. Served with a large salad or steaming bowl of soup, it’s an economical entrée that’s as comforting as it is delicious.
1 extra-large russet potato, peeled
1 extra-large sweet potato, peeled
2 Tbsp (30 mL) coconut or camelina oil
2 leeks, well rinsed, trimmed, and finely shredded (soft green parts only)
2 large carrots, peeled and grated
4 large free-range eggs
1 Tbsp (15 mL) chopped parsley or cilantro
3 Tbsp (45 mL) grated Parmesan cheese
Freshly ground black pepper, to taste
Preheat broiler. Grate both potatoes and squeeze out as much liquid as possible with hands and then pat grated spuds dry on a paper or tea towel.
Heat oil in large cast iron skillet. Add shredded leeks and sauté for 2 to 3 minutes. Add potatoes and carrots, spreading entire mix in skillet. Sauté over medium heat for a further 10 to 12 minutes or until potatoes start to turn golden brown.
Place pan under broiler and cook for a further 5 minutes or until potatoes start to turn nicely brown on top—do not let them burn.
Remove from broiler and carefully make four holes on top of the hash.
Break an egg into each hole and sprinkle chopped parsley and cheese on each hole; season with pepper. Place lid over skillet, place it back on the stove-top burner, and cook for about 4 minutes, or until eggs are set and cooked to your preferred level of doneness.
Each serving contains: 289 calories; 11 g protein; 14 g total fat (8 g sat. fat, 0 g trans fat); 32 g total carbohydrates (6 g sugars, 5 g fibre); 195 mg sodium
source: "Easter Eggs-travaganza", alive #390, April 2015
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.