Two servings of lamb in one week might be overkill, but test this dish in advance so you can entertain with confidence. “Frenched” lamb racks have excess fat and sinew between the bones cut to free ribs for presentation.
2 18-oz (510-gram) organic lamb racks, Frenched and cut in half, with fat cap removed
2 Tbsp (30 mL) flour
Salt and pepper, to taste
1 egg, beaten
Lavender and Prosciutto Crust
2 cups (500 mL) fresh bread crumbs
3 Tbsp (45 mL) chopped chives
2 Tbsp (30 mL) chopped lavender
1 cup (250 mL) ground prosciutto
1/2 tsp (2 mL) salt
1 tsp (5 mL) cracked black pepper
2 Tbsp (30 mL) minced onion
1 tsp (5 mL) minced garlic
1 Tbsp (15 mL) cracked pepper
2 cups (500 mL) red wine (Pinot Noir)
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) cold butter
2 Tbsp (30 mL) chopped chives
Preheat oven to 425 F (220 C). Combine all ingredients for Lavender and Prosciutto Crust. Wipe lamb dry. Combine flour, salt, and pepper and dust lamb. Dip lamb in beaten egg and wipe off excess. Cover lamb with lavender mixture on all sides.
Oil roasting pan and heat in oven 5 minutes. Add lamb, bone side up. Roast 10 minutes. Turn and cook 15 more minutes for medium rare. Remove lamb and allow to rest.
To prepare Reduction Sauce, pour out excess oil from lamb pan. Add onion, garlic, and pepper. Cook over medium heat 1 minute, scraping pan with wooden spoon to loosen crystallized bits of meat. Add wine and maple syrup and continue to cook until sauce reduces to 1/3 cup (80 mL). Whisk in butter and chives. Serve immediately. Serves 4.
source: "Spring Dinner Party", alive #282, April 2006
This take on “Texas Caviar” with the addition of quinoa lends an added punch of protein. It’s full of antioxidant-rich red vegetables and is a great source of iron, potassium, and dietary fibre. Savour it like a salad, spoon it over tacos, or scoop it like salsa; the variety of textures, flavours, and subtle spice makes this a party-perfect dish. Use those stems Cilantro stems are edible and, more importantly, highly flavourful—so don’t throw them out. Make sure they are well washed, as they can be sandy. Avoid any tough stems at the bottom of the plant, but use the tender part of the stem and chop it up, just as you would with the leaves.
Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats. Ceviche tips Keep an eye on the fish while it is “cooking” in the lime/lemon juice; 30 minutes is usually optimum to achieve a “just cooked” texture. You can extend that to an hour or more, but after about 2 hours, you’ll find that the texture will change and become “overcooked.” Waiting to add the tomatoes and avocado just at serving time keeps flavours fresh and distinct.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.