You can serve this salad as a main dinner course for a crowd, or toss it together on a lazy Sunday afternoon and you’ll be set for a week’s worth of healthy lunches.
4 tsp (20 mL) grapeseed oil, divided
1 cup (250 mL) oat groats
1 medium onion, diced
2 cups (500 mL) low-sodium vegetable broth
1 lb (450 g) sweet potato, peeled and cubed
2/3 cup (160 mL) roughly chopped hazelnuts
2 medium carrots, finely chopped
2 cups (500 mL) finely sliced kale
1 - 14 oz (396 g) can black beans, drained and rinsed
2/3 cup (160 mL) dried cherries or cranberries
1/2 cup (125 mL) diced feta cheese
1 Tbsp (15 mL) fresh thyme
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) apple cider vinegar
1 Tbsp (15 mL) honey
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) red chili flakes
Heat 2 tsp (10 mL) grapeseed oil in medium-sized saucepan over medium heat. Add groats and cook, stirring often, until toasted, about 3 minutes. Add remaining grapeseed oil and onion; cook for 3 minutes more, stirring often. Add broth, bring to a boil, reduce heat, and simmer covered for 35 minutes, or until groats are tender but still chewy. Drain any excess liquid and let cool.
While oat groats cook, steam sweet potato until tender. In dry skillet over medium heat, toast hazelnuts, shaking the pan occasionally, until browned, about 3 minutes.
In large bowl toss together groats, sweet potato, carrots, kale, black beans, cherries or cranberries, feta, and thyme.
In small bowl, whisk together olive oil, cider vinegar, honey, pepper, and chili flakes. Toss dressing with oat mixture. Serve garnished with hazelnuts.
Each serving contains: 406 calories; 11 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 51 g total carbohydrates (14 g sugars, 10 g fibre); 377 mg sodium
source: "Oats", alive #361, November 2012
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.