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Scalloped Rutabagas with Maple Walnut Dressing

Serves 8.


    Brain health comes by way of many different foods. Here’s a delicious rutabaga salad coupled with greens and walnut dressing that packs a punch of flavour along with its infusion of great brain-boosting nutrients.



    In place of mustard greens, any greens will suffice. Substitute with kale or Swiss chard if you wish.


    Scalloped Rutabagas with Maple Walnut Dressing


    • 2 small rutabagas
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 bunch mustard greens, trimmed
    • 2 Tbsp (30 mL) walnut oil, divided
    • 1/8 tsp (0.5 mL) sea salt
    • 1 Tbsp (15 mL) lemon juice
    • 2 tsp (10 mL) maple syrup
    • 1/2 tsp (2 mL) Dijon mustard
    • 1/3 cup (80 mL) walnut halves, toasted and chopped
    • 1/3 cup (80 mL) crumbled goatsí cheese


    Per serving:

    • calories116
    • protein3g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates7g
      • sugars4g
      • fibre2g
    • sodium78mg



    Preheat oven to 375 F (190 C). Line a couple of baking sheets with parchment paper.


    Peel rutabagas and slice into 1/3 in (8 mm) rounds. Brush both sides of slices with olive oil. Place in single layer on lined baking sheets. Bake in oven for 20 to 25 minutes, rotating and switching sheets halfway through baking. Slices are done when fork-tender but not mushy.


    Tear mustard leaves into bite-sized pieces. Place in large bowl. Using your fingertips, rub 1 Tbsp (15 mL) walnut oil and sea salt into leaves to bruise and tenderize. Place in large, shallow serving platter.


    In small bowl, combine remaining 1 Tbsp (15 mL) walnut oil, lemon juice, maple syrup, and mustard. Whisk to blend. Add more salt to taste, if you wish.


    When rutabaga is tender, remove from oven. Arrange and overlap slices on top of mustard greens. Scatter with toasted walnuts and goatsu2019 cheese down the centre. Give dressing a brisk whisk and drizzle over salad in a zigzag fashion. Serve warm.


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    This recipe is part of the A Feast in Yellow collection.



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.