Serve this versatile salad as a side dish or as a first course.
1 tsp (5 mL) coconut oil
24 pearl onions, trimmed and peeled
1 tsp (5 mL) turbinado or sucanat
2 Tbsp (30 mL) balsamic vinegar
2 garlic cloves, minced
1 fresh red Thai chili, seeded and minced
3 Tbsp (45 mL) extra-virgin olive oil
1 1/2 lbs (750 g) broccoli or broccolini
1/2 small head radicchio, washed and torn
1 cup (250 mL) frisée or arugula,washed and dried
4 tinned anchovy filets, chopped
1 tsp (5 mL) finely grated lemon zest
2 Tbsp (30 mL) chopped niçoise or kalamata olives
1/4 tsp (1 mL) sea salt
Freshly ground black pepper to taste
Juice of 1/2 a lemon
Preheat oven to 375 F (190 C).
For roasted onions, warm coconut oil in heatproof frying pan over medium heat. Add onions and sauté until just starting to brown, about 2 minutes. Remove frying pan from heat, sprinkle sugar and vinegar over onions, and transfer to oven. Roast onions, stirring occasionally, until cooked through and glazed, about 20 minutes. Transfer to bowl and set aside to cool.
For salad, place steamer basket in pot large enough to accommodate it. Fill pot with water until just below basket. Bring to a boil.
In small bowl, stir together garlic, chili, and olive oil. Set aside to infuse.
Trim and peel broccoli stem, then cut into 1 in (2.5 cm) chunks. Cut crown into florets. If using broccolini, trim base of stalks and remove any tired looking leaves. Steam broccoli until bright green but still crunchy, about
2 minutes. Transfer to warm bowl, spoon over infused oil, and add radicchio and frisée. Toss to mix.
Top salad with anchovies, lemon zest, roasted onions, olives, salt, and pepper. Drizzle lemon juice over top and serve immediately.
Each serving contains:
193 calories; 6 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 16 g carbohydrates; 5 g fibre; 361 mg sodium
Source: "Winter harvest", alive #350, December 2011
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.