Mackerel stocks are abundant and not yet overfished. One reason is that mackerel is fast-breeding, making it resilient to fishing pressures.
Perhaps the expression “holy mackerel” comes from the bonanza of heart-chummy omega-3 fats present in this blissfully lowbrow swimmer—more than what is found in salmon. Plus, the contamination risk is low.
Serve this spread with crackers, toast, or in the hull of an avocado as a dinner starter or as part of a summer picnic. It keeps well in the fridge for several days. You can also try using smoked wild salmon.
3/4 lb (340 g) smoked mackerel
1/2 cup (125 mL) reduced-fat ricotta cheese
1/2 cup (125 mL) reduced-fat sour cream
Juice of 1/2 lemon
1 shallot, chopped
1 Tbsp (15 mL) horseradish
2 Tbsp (30 mL) chives, chopped
1/4 tsp (1 mL) black pepper
Lift mackerel flesh away from skin and add to bowl of a food processor along with other ingredients. Blend until smooth, stopping halfway, if needed, to scrape the mixture down the sides of bowl. Taste and adjust spices if needed. Best chilled before serving.
Each serving contains: 178 calories; 10 g protein; 14 g total fat (5 g sat. fat, 0g trans fat);
3 g carbohydrates; 0 g fibre; 1,929 mg sodium
source: "Great Catch!", alive #332, June 2010
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
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