This refreshing salad is an ideal way to showcase the delicate and sweet flavour of scallops. Scallops are also a good source of the vital minerals magnesium and selenium.
2 1/2 navel oranges, divided
1 Tbsp (15 mL) chopped fresh tarragon
1 Tbsp (15 mL) white wine vinegar
1/2 Tbsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt, divided
1 Tbsp (15 mL) extra-virgin olive oil
1 ruby grapefruit
1 large-sized fennel bulb, trimmed, fronds reserved
1 Tbsp (15 mL) coconut oil
12 large scallops, shelled and cleaned
Freshly ground black pepper, to taste
2 Tbsp (30 mL) coarsely chopped pistachios
To make dressing, with sharp knife, cut away rind and all white pith from 1/2 orange. Cut 1/2 orange into chunks and place in bowl of blender. Add tarragon, vinegar, mustard, 1/4 tsp (1 mL) salt, and olive oil, and blend until smooth. Set aside.
To make salad, cut away rind and all white pith from remaining 2 oranges and grapefruit. Cut fruit into thin slices. Using sharp knife or mandoline, slice fennel bulb and radishes into paper-thin slices. Arrange citrus fruit, fennel, and radishes artfully on serving plates.
Heat coconut oil in frying pan over medium-high heat. Season scallops with remaining 1/4 tsp (1 mL) salt and pepper. Sear scallops on both sides until golden and just opaque in the centre, about 1 minute per side. Place 3 scallops on each salad, drizzle with dressing, and garnish with pistachios and reserved fennel fronds. Serve immediately.
Each serving contains: 202 calories; 10 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 22 g carbohydrates (8 g sugars, 5 g fibre); 396 mg sodium
source: "Shellfish", alive #364, February 2013
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.