This salad has it all, and at a lesser gathering could provide a meal in itself. Duck makes for a refreshing departure, but feel free to work in chicken or the poultry of your preference.
4 Muscovy duck breasts
1 tsp (5 mL) diced shallots
1/4 cup (60 mL) aged balsamic vinegar
1/2 cup (125 mL) extra-virgin olive oil
3 1/2 Tbsp (50 g) shaved Asiago cheese
1 lb (450 g) fresh baby arugula
2 Tbsp sun-dried cranberries
Preheat oven to 350 F (180 C).
Score skin of duck, then place skin side down, in a dry pan, on medium heat. Render skin until crispy and golden. Turn breasts over and place skinless side down. Place pan in oven and roast for 10 minutes until medium done (juice should run clear with a touch of pinkness). Remove duck from oven and set aside.
Using a vegetable peeler, peel long strips of raw parsnip. Pour a generous amount of cooking oil in a deep frypan and cook parsnip strips on medium-high heat until golden brown. Dry on paper towels.
In large salad bowl, add diced shallots, balsamic vinegar, and extra-virgin olive oil, then mix. Add arugula, duck breasts, and cranberries. Toss salad and top with shaved Asiago and parsnips. Serves 4.
source: "Quattro", alive #288, October 2006
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
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