Steaming greens is a great way to preserve their nutrients while making them more toothsome. Cashews add healthy fats and a crunchy textural contrast.
2 Tbsp (30 mL) grapeseed or other neutral-tasting oil
1 Tbsp (15 mL) low-sodium soy sauce
2 tsp (10 mL) sesame oil
2 tsp (10 mL) honey
2 tsp (10 mL) rice vinegar
1 garlic clove, minced
1/4 tsp (1 mL) red chili flakes
1/3 cup (80 mL) unsalted cashews
4 cups (1 L) chopped greens, such as kale, Swiss chard, and/or baby bok choy
2 cups (500 mL) sliced broccoli florets
In small bowl, create dressing by whisking together oil, soy sauce, sesame oil, honey, rice vinegar, garlic, and chili flakes.
In dry skillet, toast cashews until golden, about 3 minutes, stirring often.
Prepare ice bath by filling large bowl with ice and water. Set aside. Place greens and broccoli in steamer tray and steam, covered, over 1 in (2.5 cm) of rapidly boiling water until they are bright green, about 4 minutes. Plunge greens immediately in ice bath and then transfer to colander to drain. Press vegetables gently with paper towel to remove as much water as possible.
Toss greens with dressing in large bowl and top with cashews.
Each serving contains: 243 calories; 7 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (5 g sugars, 3 g fibre); 190 mg sodium
source: "Full Steam Ahead", alive #363, January 2013
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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