This versatile salad is hearty enough to be eaten as a meal. It can be best described as a vegetable salad with eggs and tuna. Its French name, Salade Niçoise, comes from the kind of olives used—niçoise, from the South of France.
3 Tbsp (45 mL) red wine vinegar
2 Tbsp (30 mL) Dijon mustard
Salt and pepper to taste
1/3 cup (80 mL) extra-virgin olive oil
Whisk together vinegar, mustard, salt, and pepper in small bowl. Add oil in slow stream, whisking constantly.
8 small white or red new potatoes
1 lb (450 g) thin green beans
16 oz (450 g) tuna filet
Salt and pepper to taste
1 tsp (5 mL) extra-virgin olive oil
1 head butter lettuce, separated into leaves
8 small tomatoes, cut into wedges
4 large free-range eggs, hard-boiled, peeled and halved lengthwise (see below)
16 olives niçoise or other black olives
2 Tbsp (30 mL) capers, drained and rinsed
2 Tbsp (30 mL) fresh parsley, minced
Cook potatoes in saucepan filled with water until tender. Drain and cut according to your preference and add 2 Tbsp (30 mL) dressing.
Blanch beans in salted boiling water until bright green, about 2 minutes. Drain and place in bowl filled with ice-cold water to stop cooking process. Add to potatoes and stir to coat.
Season tuna with salt and pepper. Heat pan, add oil, and sear tuna on both sides leaving centre rare, 1 to 2 minutes per side.
To serve, arrange lettuce on large platter or 4 different plates. Add potatoes, green beans, tomatoes, eggs, olives, and capers. Place tuna on top of salad. Drizzle dressing all over, sprinkle with parsley, and season with additional salt and pepper to taste (optional).
Each serving contains: 757 calories; 42 g protein; 34 g total fat (6 g sat. fat, 0 g trans fat); 73 g carbohydrates;
12 g fibre; 559 mg sodium
Place eggs in a saucepan big enough to fit them in one layer. Add water to cover them by 1 in (3 cm). Bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Remove the eggs and rinse under cold water to stop the cooking process.
Always make more hard-boiled eggs than you need so you can make egg salad or devilled eggs, eat them
as a snack, or bring them along in your lunch.
source: "Eggs", alive #353, March 2012
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]