If you haven’t already, it’s high time you embraced the trend of meals in a jar. Packing your lunch in jars lets you make portions ahead of time that are easy to transport to the office, minus any soggy ingredients. You can choose to keep the salad components separate and stuff a jar each night for the next day’s lunch, or prepare a whole batch of jars at once.
The acid from the smoky chipotle dressing helps keep the avocado from browning. Tortillas add nice crunch, and by placing them in the jar far from the dressing, they don’t turn soggy. Ditto for the greens. Still, if storing the jars for more than a day or two, you may want to place a piece of parchment paper between the chips and greens to help keep them crispy.
1 cup (250 mL) quinoa
1 1/2 cups (350 mL) frozen corn
1 cup (250 mL) plain yogurt
3 Tbsp (45 mL) extra-virgin olive oil or avocado oil
Juice of 1 lime
1/2 cup (125 mL) cilantro
1 small chipotle chili pepper in adobo sauce
1 garlic clove, chopped
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
3 small avocado, diced
1 1/2 cups (350 mL) cooked black beans
1 1/2 cups (350 mL) cooked pinto beans
2 1/2 cups (625 mL) cherry tomatoes, halved
3 cups (750 mL) baby spinach or baby kale
2 cups (500 mL) unsalted tortilla chips, crumbled
In fine mesh sieve, rinse quinoa well with cold water. Heat heavy-bottomed medium-sized saucepan over medium heat. Add quinoa and heat, stirring often, until grains are dry and beginning to pop with a toasty aroma. Carefully pour in 1 3/4 cups (435 mL) water, bring to a boil and simmer, covered, over medium-low heat until quinoa is tender, about 12 minutes. Drain any excess water, set aside to cool, and then fluff with fork.
Prepare corn according to package directions and drain.
Place yogurt, oil, lime juice, cilantro, chipotle pepper, garlic, cumin, salt, and black pepper in blender container and blend until smooth.
To assemble, place about 1/4 cup (60 mL) yogurt dressing in each of 6 large wide-mouth glass jars. Divide avocado, black beans, pinto beans, quinoa, corn, tomatoes, spinach or kale, and tortilla chips among jars in that order and seal shut.
To serve, turn jar upside down and pour salad onto serving plate or simply stir together contents in the jar—and dig in.
Each serving contains: 525 calories; 19 g protein; 23 g total fat (4 g sat. fat, 0 g trans fat); 67 g total carbohydrates (7 g sugars, 17 g fibre); 155 mg sodium
source: "The Lunch Bunch", alive #378, January 2015
There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.