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
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.