This recipe is just the ticket for those who don’t want to put in a lot of active kitchen time but still want to turn out a dish that has looks to kill. If you please, the mozzarella can be replaced with Gruyère or other Swiss-style cheese.
3/4 cup (180 mL) whole wheat flour
3/4 cup (180 mL) all-purpose or bread flour
1 Tbsp (15 mL) fresh thyme
1/2 tsp (2 mL) sea salt
1/3 cup (80 mL) extra-virgin olive oil
6 Tbsp (90 mL) cold water
2 tsp (10 mL) grapeseed or other oil of choice
2 leeks, white and light green parts, thinly sliced
2 cups (500 mL) sliced cremini mushrooms
2 garlic cloves, minced
1 cup (250 mL) shredded mozzarella cheese, divided
4 plum (Roma) tomatoes, thinly sliced into rounds
4 large free-range eggs
1/2 cup (125 mL) low-fat milk
2 Tbsp (30 mL) chopped fresh chives
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) smoked paprika (optional)
1/4 tsp (1 mL) black pepper
Parmesan cheese, grated (optional)
In large bowl, combine whole wheat flour, all-purpose flour, thyme, and salt. Make well in dry ingredients and pour in olive oil and water. Mix together until dough forms, adding additional water, 1 Tbsp (15 mL) at a time, if needed to help everything stick together, but make sure dough is not too moist. Place dough in airtight container and chill in refrigerator for at least 30 minutes before using.
Preheat oven to 400 F (200 C).
Heat grapeseed oil in large skillet over medium heat. Add leeks, mushrooms, and garlic; cook until vegetables have softened, about 5 minutes. Remove from heat.
Grease an 8 to 10 in (20 to 25 cm) tart or pie pan. Press dough into pan so it rises up the sides. Bake for 12 minutes, or just until crust begins to brown and firm up. Remove from oven, sprinkle 1/2 cup (125 mL) mozzarella cheese over crust and top with half the tomato slices.
In large bowl, lightly beat together eggs and milk. Stir in cooked vegetables, remaining mozzarella cheese, chives, mustard, paprika (if using), and black pepper. Pour egg mixture into tart pan so that it’s evenly spread out, and top with remaining tomato slices. Cook for 30 minutes, or until eggs are set in the middle.
Let cool for a few minutes before slicing. Serve wedges garnished with Parmesan cheese and additional black pepper if desired.
Each serving contains: 371 calories; 14 g protein; 22 g total fat (6 g sat. fat, 0 g trans fat); 31 g total carbohydrates (4 g sugars, 3 g fibre); 377 mg sodium
source: "You Say Tomato", alive #370, August 2013
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
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.