Feel free to vary your fish fillets with whatever is seasonal and available. Keep in mind that whitefish is best taken off direct heat while medium rare to ensure it is not overcooked at the table.
6 whitefish fillets (or perch or snapper)
1 Tbsp (15 mL) extra-virgin olive oil
Freshly ground white peppercorns, to taste
4 smoked husks of corn (can be done in a smoker or in aluminum foil on a barbecue)
1/2 cup (125 mL) celery, chopped
1/2 cup (125 mL) leek, chopped (remove green outer leaves)
4 lime leaves
5 white peppercorns
1 serrano pepper
Cover all ingredients with water. Bring to boil and simmer for 1 hour. Remove from heat. Remove lime leaves and serrano pepper. Cover and leave to cool for 24 hours before straining.
Sweet Pea and Corn Risotto
2 ears corn
1 shallot, chopped
1 clove garlic, chopped
2 cups (500 mL) risotto rice (Arborio for best results)
1/2 tsp (2 mL) salt
2 cups (500 mL) corn stock
1 cup (250 mL) sweet peas, blanched
2 Tbsp (30 mL) unsalted butter, diced
1/2 cup (125 mL) Italian parsley, chopped
2 Tbsp (30 mL) chives, chopped
1 Tbsp (15 mL) preserved lemon, chopped
Watercress and pea shoots, to dress
Toscano cheese, or similar, to taste
Grill corn ears to colour on barbecue. Cut from cob and reserve.
Sweat shallot in olive oil over medium-high heat for a few seconds. Add garlic and continue cooking for 1 minute. Add rice and salt. Stir for 1 to 2 minutes. Start adding hot corn stock a little bit at a time, adding more as it evaporates. Continue until rice becomes al dente.
Add grilled corn kernels, sweet peas, and 1 Tbsp (15 mL) of the diced butter; continue cooking, adding more stock as needed. Finish by adding the remaining butter, parsley, chives, and chopped preserved lemon. Garnish with watercress, pea shoots, and shaved Toscano cheese.
Season fish fillets with salt and pepper. Heat large frying pan over medium-high heat.
Add a small amount of olive oil to pan and immediately add fish skin-side down to cook for no more than 2 minutes. Turn and finish for another minute.
Remove and plate fish atop risotto.
source: "Treadwell", alive #396, June 2007
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.