Here’s a meal worthy of a fine dining establishment. Grainy mustard is a whole seed-laced version of the condiment and is also often labelled “Dijon.” It comes in a range of heat levels from mild to nose-clearing. It adds texture and verve to mashed and puréed vegetables. Removing as much moisture as possible from scallops is the key to achieving a good sear.
1 head cauliflower
1/2 cup (125 mL) 2% milk
3 Tbsp (45 mL) white wine
1 1/2 Tbsp (22 mL) grainy mustard
1 garlic clove, minced
1 shallot, minced
2 tsp (10 mL) fresh thyme
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) lemon zest
1/4 tsp (2 mL) sea salt
1 cup (250 mL) shelled frozen edamame
1 lb (450 g) sea scallops
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
2 Tbsp (30 mL) chopped chives
Place florets of cauliflower in steamer basket and steam until tender, about 8 minutes. Transfer cauliflower to food processor container along with milk, wine, mustard, garlic, shallot, thyme, fennel seeds, lemon zest, and salt. Blend until smooth and set aside.
Prepare edamame according to package directions.
Rinse scallops with cold water and pat dry with paper towel. Season with salt and pepper. Heat oil in large skillet over medium-high heat. Place scallops in pan and allow them to cook undisturbed until browned and crisp on one side, about 2 minutes. Gently flip scallops and sear for another 2 minutes.
Spread equal amounts of cauliflower purée on serving plates and top with scallops, edamame, and chives.
Each serving contains: 292 calories; 32 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (6 g sugars, 7 g fibre); 520 mg sodium
from "Cooking with Mustard", alive #365, March 2013
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.