8 cups (2 L) organic baby spinach
24 organic or locally grown strawberries, about 4 cups (1 L)
1/2 cup (125 mL) whole unblanched almonds, chopped
3 Tbsp (45 mL) balsamic vinegar
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) blackcurrant concentrate
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce
1/4 tsp (1 mL) cracked pepper
Wash and spin-dry spinach. Store wrapped in tea towel in plastic bag in fridge until ready to use.
Gently wash strawberries, removing tops, and lay out on paper towels to dry. When dry, slice. Set aside until serving time.
In small bowl, whisk together dressing ingredients. Set aside until serving time.
To serve, sprinkle dressing over baby greens and strawberries; gently toss. Divide equally among 4 plates and sprinkle with almonds. Serve.
Each serving contains:
222 calories; 5.3 g protein; 13 g total fat (1.8 g sat fat, 0 g trans fat); 25 g carbs; 6.2 g fibre; 174 mg sodium
Adapted from Ultimate Foods for Ultimate Health—and don’t forget the chocolate! (Whitecap, 2007) by Mairlyn Smith, PHEc, and Liz Pearson, RD
source: "Harbingers of Spring", alive #307, May 2008
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.