Lamb is a cross-cultural meat. Globally, it’s the second most popular animal protein after goat. During Christmas, it’s the Middle Eastern choice of entrée for a celebratory meal. We’ve paired it with truffle-scented whipped potatoes for a delicious twist.
Preorder boneless lamb loin from your local butcher, allowing for a minimum of 24 hours. Know your source. Look for locally raised, organic, grass-fed lamb raised humanely and for optimal quality.
Grass-fed lamb, like other grass-fed meat, is an excellent means to acquire the concentrated goodness of grass into our bodies. Full of many nutrients, lamb is especially rich in alpha-linolenic acid (ALA).
Per serving:
Remove lamb from refrigerator 1 hour before cooking. Prepare potatoes, boiling them in saucepan with just enough water to cover. When fork-tender, drain and reserve a few tablespoons of cooking liquid. Mash potatoes, pressing them through ricer, if using, into bowl. Alternatively, mash with fork and whisk until smooth. Add a little reserved cooking water, if desired, for creamier texture. Whisk in truffle oil. Cover and set aside to keep warm.
Preheat oven to 400 F (200 C). Combine butter and 1 tsp (5 mL) olive or camelina oil in large, heavy, ovenproof skillet over medium-high heat. As soon as mixture begins to foam, add shallots and mushrooms, and sauteu0301 over medium-high heat until golden. Stir often. Stir in olives and remove skillet from heat. Transfer contents to bowl.
Pat lamb loin dry and rub with 1 tsp (5 mL) olive or camelina oil. Rub with rosemary, garlic, salt, and pepper. Without wiping skillet clean, return to stovetop over medium-high heat. Add lamb loin and sear, colouring lamb evenly all over. Transfer skillet with lamb to preheated oven and roast until instant-read thermometer inserted in centre of loin registers 130 F (55 C) for medium rare, about 5 to 8 minutes. Leave in a little longer for medium or medium-well done.
Remove skillet from oven and transfer lamb to cutting board to rest for about 15 minutes. Meanwhile, wipe skillet clean and return to stovetop. Add red wine and stock, and boil vigorously until reduced by half. Remove from heat and stir in sauteu0301ed mushrooms and olives.
To serve, ladle some pan juices with mushrooms and olives down centre of heated platter. Top with mashed potatoes. Slice loin into 1/2 in (1.25 cm) slices and arrange in row overtop. Spoon remaining mushroom mixture overtop and around platter. Excellent served with golden beets.
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.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).