When tomatoes are at their summer flavour peak, why open a jar of tomato sauce for pasta night? Roasting tomatoes only serves to heighten their natural sweetness. For visual appeal, try using multicoloured cherry tomatoes. Stirring the greens with the warm tomatoes and pasta will slightly wilt them, helping to make this highly textured dish even more delightful.
2/3 package (300 g) whole grain penne
4 cups (1 L) cherry tomatoes
3 Tbsp (45 mL) chopped fresh oregano
2 garlic cloves, chopped
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
2 cups (500 mL) cooked or canned chickpeas, rinsed and drained
3 cups (750 mL) tender greens, such as baby spinach or baby kale
1/3 cup (80 mL) torn fresh basil
1/3 cup (80 mL) unsalted almonds, roughly chopped
1/3 cup (80 mL) black or niçoise olives, chopped
1 tsp (5 mL) grated lemon zest
1/4 tsp (1 mL) red chili flakes
Parmesan cheese, grated
Freshly ground black pepper
Prepare penne according to package directions. Preheat oven to 400 F (200 C).
In large bowl, toss together tomatoes, oregano, garlic, olive oil, and salt. Place on baking sheet and cook until softened and beginning to shrivel, about
Place cooked penne and roasted tomatoes in large bowl and toss with chickpeas, greens, basil, almonds, olives, lemon zest, and chili flakes. Divide among serving plates and garnish with Parmesan cheese and black pepper.
Each serving contains: 459 calories; 19 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 70 g total carbohydrates (9 g sugars, 14 g fibre); 229 mg sodium
source: "You Say Tomato", alive #370, August 2013
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.