Here’s a highly textured main course salad that screams summer. If desired, you can swap out the peaches for nectarines, goat cheese for feta, or pistachios for almonds. Also consider topping the salad with generous amounts of microgreens. If possible, look for canned chickpeas with no salt added.
2 ripe peaches, sliced into thin wedges
3 cups (750 mL) baby spinach or other tender greens
2 cups (500 mL) arugula
1 red bell pepper, thinly sliced
1 - 14 oz (396 g) can chickpeas, drained and rinsed
2 oz (57 g) soft goat cheese, crumbled
1/3 cup (80 mL) shelled unsalted pistachios, roughly chopped
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) white wine vinegar
1/2 cup (125 mL) fresh basil
1/3 cup (80 mL) mint
1/4 tsp (1 mL) sea salt
To make salad, in large bowl, toss together peaches, greens, bell pepper, and chickpeas. Divide salad among serving plates and top with goat cheese and pistachios.
To make dressing, place oil, vinegar, 2 Tbsp (30 mL) water, basil, mint, and salt in blender or food processor and blend until smooth. Add more oil if needed to help with blending.
To serve, drizzle herb oil over salad.
Each serving contains: 383 calories; 11 g protein; 22 g total fat (5 g sat. fat, 0 g trans fat); 36 g total carbohydrates (9 g sugars, 8 g fibre); 399 mg sodium
To remove pits from peaches and other stone fruits (except cherries) slice all the way around the fruit, starting at the stem end. Rotate each half simultaneously in opposite directions to separate and then pull out the pit.
source: "Stone Fruits", alive #369, July 2013
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.