2 heads roasted garlic
Olive oil for drizzling over garlic
3 Tbsp (45 mL) sherry or red wine vinegar
1 shallot, finely chopped, soaked in ice water for 30 minutes and drained
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
3 Tbsp (45 mL) olive oil
2 lb (1 kg) small potatoes
1/2 cup (125 mL) red wine vinegar
1/2 tsp (2 mL) salt
1 bunch arugula, trimmed
Roast garlic: preheat oven to 350 F (180 C); slice pointed tops off two heads of garlic to expose cloves inside; place heads on tinfoil and drizzle oil over top; wrap heads tightly in foil; bake for 40 minutes or until garlic is soft; remove from oven, unwrap, and allow to cool.
Make dressing: squeeze garlic out of cloves into food processor. Add vinegar, shallot, mustard, salt, pepper, and olive oil and blend together. Taste and adjust seasonings if necessary.
Scrub potatoes well. Cut in half, if necessary, so they’re about 1.5 in (4 cm) in diameter. Place in large pot of water with vinegar and salt. Bring to boil and cook for 20 minutes or until tender. Drain.
Combine dressing with hot potatoes. Cool for five minutes.
Arrange arugula in shallow bowl and spoon potatoes and dressing on top. Toss lightly. Serve warm or at room temperature. Makes 6 to 8 servings.
Each serving contains:
198 calories; 4 g protein; 7.2 g fat (1 g sat. fat, 0 g trans fat); 31.8 g carbohydrates; 2.7 g fibre; 420 mg sodium
source: "Nutritious crispy chicken meals", from alive #320, June 2009
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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