1 cup (250 mL) navy beans
2 cups (500 mL) chicken stock
2 shallots, chopped
2 slices of bacon (optional)
1 sprig thyme
1/2 cup (125 mL) tomato sauce
Salt and pepper to taste
2 medium red peppers, diced small
1 tsp (5 mL) tomato paste
2 Tbsp (30 mL) red wine vinegar
1/2 tsp (2 mL) sugar
Grainy Mustard Sauce
3 shallots, chopped
1/2 tsp (2 mL) mustard seeds
1 Tbsp (15 mL) grainy mustard
3 Tbsp (45 mL) red wine
4 cups (1 L) chicken stock
3 cups (750 mL) mushrooms (mixture of button, oyster, or any type)
1 Tbsp (15 mL) extra-virgin
4 5-oz (150-g) snapper fillets
2 Tbsp (30 mL) grapeseed oil
For cassoulet, drain soaked beans and place in medium saucepan over medium heat. Cover with chicken stock and cook until nearly done, about 35 minutes. Meanwhile fry bacon on medium heat for 2 minutes. Reduce heat to low and add shallots, thyme, and tomato sauce. Cook 5 minutes. Add beans, cover, and cook until beans are soft, about 10 to 15 minutes. Add water as desired to prevent sticking. Discard bacon and thyme sprig and season to taste. Make a day ahead, refrigerate, and reheat, if desired.
For pepper relish, cook peppers in saucepan on medium-high heat until soft, about 5 minutes. Stir in tomato paste and red wine vinegar. Add sugar, season to taste, and simmer until all liquid is evaporated. This won’t take long, so watch carefully. Set aside to cool.
For grainy mustard sauce, sauté shallots on medium high heat 1 minute, add mustard seeds and grainy mustard. Cook 2 minutes more, add red wine, and stir to deglaze bottom of pan. Continue to cook until liquid is reduced, about 5 minutes. Add chicken stock and continue cooking until only 2 cups (500 mL) of sauce remains in pan. Strain and set aside.
For mushroom ragout, chop mushrooms into quarters. Heat olive oil in fry pan and sauté mushrooms 8 to 10 minutes. Season to taste.
Now pan-sear the snapper. Heat grapeseed oil in large fry pan on medium-high heat. Season snapper fillets to taste and sear 4 minutes on each side.
To serve, place a scoop of cassoulet in each dish. Top with snapper, mushroom ragout, grainy mustard sauce, and red pepper relish.
source: "Spa Lite Cuisine", alive #286, August 2006
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.