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Mr. Bannock’s Parsnip Salad

Serves 4


    Mr. Bannock’s Parsnip Salad

    The humble parsnip gets an upgrade with this colourful fall-inspired salad.


    Mr. Bannock’s Parsnip Salad


    • 1 lb (450 g) parsnips, trimmed and thinly sliced into ribbons
    • 1/2 cup (125 mL) apple cider vinegar
    • 3 oranges, zested, peeled, and segmented (reserve any juice)
    • 1/4 cup (60 mL) roasted walnuts, chopped
    • 1/4 cup (60 mL) sun-dried cherries
    • 3 scallions, trimmed and chopped
    • Salt and pepper, to taste


    Per serving:

    • calories210
    • protein4g
    • fat5g
      • saturated fat0g
      • trans fat0g
    • carbohydrates41g
      • sugars20g
      • fibre9g
    • sodium39mg



    In large bowl, soak parsnip ribbons in just enough ice water to cover, then add apple cider vinegar and soak for at least 30 minutes.


    Drain parsnips and give a quick spin in salad spinner. Combine with remaining ingredients, including any reserved orange juice, and toss to combine.


    Let sit for 10 minutes before serving. Top with additional cherries and nuts, if desired.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.