Here’s a cold chaser rich in vitamins A and C plus essential iron.
2 Tbsp (30 mL) extra-virgin olive oil
1 onion, diced
1 cup (250 mL) celery, diced
1/2 cup (125 mL) carrots, diced (about 1 large peeled carrot)
2 large garlic cloves, minced
2 large potatoes, peeled and diced
5 cups (1.25 L) vegetable or organic chicken stock
1/2 tsp (2 mL) dried thyme
4 cups (1 L) fresh kale leaves or Swiss chard, chopped (about 1 bunch)
Parmesan Garlic Croutons
3 Tbsp (45 mL) extra-virgin olive oil
3 garlic cloves, minced
5 slices sourdough or whole grain brown bread, cut into 1/2 inch (2 cm) cubes
Freshly ground sea salt
2 Tbsp (30 mL) Parmesan, finely grated
Heat oil in large saucepan. Add onion, celery, carrots, and minced garlic cloves; saute over medium-low heat, stirring often until onions and celery are soft, about 10 minutes. Be careful not to brown or scorch. Stir in diced potatoes, stock, and thyme.
Rinse kale or chard and pat dry. Stack together and cut greens into very thin shreds and chop. You should have enough to lightly pack a 4 cup (1L) measure. Stir into stock and bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until greens are tender.
Pur'ee in saucepan using a hand-held blender or pur'ee in two batches in a blender or food processor until soup is smooth. Return to saucepan.
Preheat oven to 350 F (180 C).
Combine olive oil and garlic together in a large bowl. Toss in bread cubes to lightly coat. Spread out on a parchment lined baking sheet. Sprinkle with sea salt and Parmesan. Bake for 8 to 10 minutes, stirring occasionally, until croutons are evenly golden and crisp.
Sprinkle croutons on top of soup. Makes 8 cups (2L) or serves 8.
Each serving (including croutons) contains:
295 calories; 10 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 41 g carbohydrates; 4 g fibre; 419 mg sodium
For a quick and simple way to tenderize kale, freeze it first, then add frozen to saucepan.
source: "Winter Veggies", alive #325, November 2009
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.