Use the best olive oil you can get your hands on for maximum flavour, says David Rocco. This whole grain salad works well warm or cold.
For the spelt
3 Tbsp (45 mL) extra-virgin olive oil
2 cloves garlic, finely chopped
3/4 lb (375 g) spelt
6 cups (1.5 L) vegetable stock, plus extra for sautéing vegetables
For the vegetables
3 Tbsp (45 mL) extra-virgin olive oil
1 red onion, roughly chopped
2 zucchini, sliced
1 sweet red pepper, chopped
1 eggplant, chopped
10 cherry tomatoes, halved
Salt to taste
1 bunch flat-leaf parsley, finely chopped
1 small bunch mint leaves, chopped
Finely chopped walnuts or pine nuts, toasted
For the spelt, heat olive oil in pan over medium-high heat. Add garlic and let brown. Add spelt. Stir it around to toast a little and enhance its nutty flavour. Add half the vegetable stock and stir. Cook about 10 minutes and check back. (You want to cook spelt in stock, but you don’t want it to be soupy, so although I’ve suggested 6 cups (1.5 L), you might need less.) When first half of stock is absorbed, start adding a little more at a time, until spelt is moist and chewy. Don’t worry if there is still a bit of stock in the pot.
For the vegetables, heat olive oil in frying pan. Add onion, zucchini, red pepper, eggplant, cherry tomatoes, and salt to taste. Sauté until vegetables are soft and caramelized. Turn down heat if they are cooking too fast. Resist temptation to add more oil to prevent vegetables from sticking. Instead, add a bit of stock or even a bit of water to help them cook.
Add cooked vegetables to spelt and give it a really good mix. Remove from heat and toss in parsley and mint. Mix well so that herbs are dispersed throughout salad. Set aside and let cool.
When ready to serve, top with some toasted walnuts or pine nuts. Add a drizzle of olive oil, if desired.
Source: "Mama Was Right", alive #323, September 2009
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.