This pesto is packed full of flavour. You can substitute mussels or cooked chicken for the clams.
3 cups (750 mL) cilantro, large stems removed
1/2 cup (125 mL) blanched almonds, chopped
2 Tbsp (30 mL) shallot, diced
1 jalapeno pepper or red Thai chili, diced
2 tsp (10 mL) lemon zest
1/2 tsp (2 mL) salt
5 Tbsp (75 mL) extra-virgin olive oil, divided
3/4 lb (350 g) whole grain linguini or fettuccini
1 small onion, finely diced
1 garlic clove, minced
60 clams, purged and scrubbed
1/2 cup (125 mL) dry white wine
In food processor, pulse together cilantro, almonds, shallot, jalapeno, lemon zest, and salt. With food processor running, add 1/4 cup (60 mL) olive oil in a slow, steady stream. If pesto seems a little too thick for your taste, add cold water 1 Tbsp (15 mL) at a time, until desired consistency is achieved.
Cook pasta in large saucepan of boiling salted water according to package directions. Drain, reserving about
1 cup (250 mL) pasta water.
Meanwhile, heat remaining 1 Tbsp (15 mL) olive oil in large saucepan over medium heat. Add onion and garlic and sauté until onion is softened and just starting to brown. Stir in clams, increase heat to medium-high, add wine, cover and cook clams, stirring once, until all have opened, about 3 minutes. Discard any clams that have not opened. Reduce heat to medium, stir in pesto and pasta, and cook until warmed through. Serve immediately.
Each serving contains: 473 calories; 23 g protein; 20 g total fat (2.5 g sat. fat, 0 g trans fat); 49 g carbohydrates; 7 g fibre; 253 mg sodium
source: "Pasta, Pronto!", alive #353, March 2012
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.