This is a seafood salad without comparison and could easily serve as a main lunch dish. If this is your introduction to cooking octopus, make sure you use sufficient force to tenderize (a rolling pin is crude, but effective) before adding it to the bouillon. This is the secret to tender tubes.
12 cups (3 L) water
4 cups (1 L) vinegar
1 large onion, quartered
2 bay leaves
2 Tbsp (45 mL) black peppercorns
1 lemon, cut up
3 parsley stems
2 Tbsp (30 mL) salt
1 lb (450 g) octopus, tenderized
1 lb (450 g) squid, cleaned
4 cups (1 L) mixed exotic greens (mustard greens, fris? lolla rossa, onion cress, mustard Osaka)
1 cup (250 mL) celery root, julienned
1 red pepper, finely diced
1 yellow pepper, finely diced
1/2 cup (125 mL) extra-virgin olive oil
5 Tbsp (75 mL) fresh lemon juice
1 large garlic clove, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly cracked peppercorns
Chili Citrus Dressing
3/4 cup (180 mL) soy sauce
5 Chinese red chilies, chopped
1/2 cup (125 mL) fresh lemon juice
1 Tbsp (15 mL) sesame oil
7 Tbsp (105 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 Tbsp (30 mL) ginger, freshly grated
Combine ingredients for court bouillon in a large pot and bring to a boil. Add octopus (whole section or large pieces); reduce to simmer and cook while stirring for 6 to 8 minutes. Remove octopus and pat dry.
You have two dressings to attend to, but both are a breeze. Combine ingredients for salad dressing in a small bowl. Whisk to combine; set aside. Combine ingredients for chili citrus dressing in a bowl. Whisk to combine; set aside.
Heat barbecue to medium-high heat. Grill octopus and squid, taking care not to overdo them and turning often (approximately 6 to 8 minutes).
Combine mixed greens with salad dressing. Chop grilled octopus and squid and roll in citrus chili dressing.
Add dressed greens to each plate and top with seafood. Top each plate with diced peppers and julienned celery root.
source: "Everything Old is New Again", alive #295, May 2007
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.