This salad consists of an irresistible assembly of nutty red quinoa, sweet grilled peppers, buttery fish, creamy avocado, and fruity dressing. Harissa paste is a North African spicy red sauce that’s perfect for adding smokiness and heat to dressings, sauces, and dips. If harissa is unavailable, you can spike the dressing with
a bit of cayenne instead. Quinoa and mango dressing can both be prepared ahead of time and kept chilled
for up to four days.
In medium-sized saucepan, place quinoa, 1 3/4 cups
(435 mL) water, and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until quinoa is tender and liquid has absorbed, about
15 minutes. Set aside, covered, for 5 minutes and then fluff quinoa with fork.
Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high.
Lightly brush bell peppers with 1 tsp (5 mL) oil and season lightly with salt. Grill until charred in a few spots and tender, flipping once, about 10 minutes total. Remove peppers from grill and, once cool enough to handle, slice into 1 in (2.5 cm) pieces.
Brush skin side of trout with 1 tsp (5 mL) oil and season flesh with salt and black pepper. Place trout on grill grates, skin side down, close grill cover, and heat until fish is just barely cooked through in the centre, about 8 minutes. Remove trout from grill, let rest for
5 minutes, and then gently break apart flesh into
1 in (2.5 cm) chunks.
In blender container, place mango, 2 Tbsp (30 mL) oil, vinegar, harissa paste, garlic, and salt, and blend until smooth.
Divide arugula among 4 serving plates and top with quinoa, roasted red pepper, cucumber, avocado, and basil. Drizzle on Spicy Mango Dressing and garnish
with coconut chips and pumpkin seeds.
Handle with care: It’s best to place fish such as trout on the grill and leave it alone. Flipping delicate fillets is a risky undertaking with the chance of sending fish pieces to the flames below. Bonus: crispy skin.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.