Kale is the ideal base for a packable salad, as it only benefits from being made ahead.
Savoury Cranberry Dressing
1 cup (250 mL) fresh or frozen cranberries
1 cup (250 mL) chopped onion
1 garlic clove, minced
2 Tbsp (30 mL) balsamic vinegar
1 Tbsp (15 mL) maple syrup
1/2 tsp (2 mL) ground black pepper
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) sea salt
2 Tbsp (30 mL) extra-virgin olive oil
6 cups (1.5 L) kale, de-stemmed and torn into bite-sized pieces
1/4 cup (60 mL) roughly chopped pecans
To prepare dressing, in medium saucepan over medium-high heat, combine all dressing ingredients, except olive oil. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Transfer mixture to a mini food processor or blender and add olive oil. Pulse to combine, leaving dressing slightly chunky for texture. Cool completely.
To prepare salad, in large bowl, tenderize kale by gently squeezing the torn leaves (this breaks down the fibres, making it more palatable). Mix in chopped pecans. Toss with 1/2 cup (125 mL) of dressing (or more to taste).
Transfer salad to large glass container or individual glass jars, along with salad tongs and forks. Cover and refrigerate for at least 30 minutes. The salad can be eaten at room temperature, making it easy for transporting to the picnic.
The dressed salad will keep in the refrigerator for up to 3 days, as sturdy kale leaves do not break down the same way as dressed lettuce leaves. Leftover dressing will keep in the refrigerator for up to 2 weeks and makes a delectable condiment for other savoury foods.
Each serving contains: 139 calories; 3 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 16 g total carbohydrates (5 g sugars, 4 g fibre); 130 mg sodium
source: "Picnic of Plenty", alive #384, October 2014
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.