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
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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