Jalapenos add a spicy kick to this succulent shellfish appetizer.
1 medium-sized tomato, seeded and very finely diced
1 shallot, peeled and very finely minced
2 Tbsp (30 mL) finely chopped Italian parsley
2 Tbsp (30 mL) freshly squeezed lemon juice
1 jalapeno pepper, seeded and finely minced
1/4 tsp (1 mL) sea salt
Freshly ground black pepper
Rock salt and chipped ice
2 dozen fresh oysters
Tiny fresh basil leaves, for garnish
Lemon wedges
To prepare tomato mignonette sauce: Combine tomato, shallot, parsley, lemon juice, jalapeno, salt, and pepper in bowl. Fold together to blend. Set aside to marinate.
Spread bed of chipped ice over base of platter and sprinkle generously with rock salt. The salt will slow ice from melting.
To shuck oysters: Be sure to use an oyster shucking knife. Rinse oysters under cold running water, discarding any that don’t close when tapped.
Place oyster flat side down on firm surface. Wearing a heavy glove, grip oyster, leaving the narrow hinge exposed. Using your other hand, place tip of oyster knife into the hinge and firmly wiggle the tip back and forth, up and down while firmly pressing inward to release hinge. It will be quite secure.
Be careful to keep the oyster level, as you don’t want to spill the liquor (briny water inside oyster). Pry open shell and wipe knife. Run your knife along bottom of shell to loosen the muscle. Drain liquor into sauce.
Place oyster in its bottom shell and nestle into chipped ice, keeping shell level. Repeat with remaining oysters. Divide tomato mignonette evenly among raw oyster halves. Serve immediately with lemon wedges.
Serves 6.
Each serving contains: 56 calories; 6 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 5 g carbohydrates (1 g sugar, 1 g fibre); 160 mg sodium
source: "Earth Hour Appies", alive #389, March 2015
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.