These stuffed zucchini boats are a great way to use up those squashes that have grown a little hefty under the sun. Any extra rice salad can be tossed with some greens and a dressing for a great stand-alone lunch.
3/4 cup (180 mL) brown rice
1 yellow bell pepper, diced
1 cup (250 mL) quartered cherry tomatoes
1/3 cup (80 mL) chopped kalamata or nicoise olives
1/3 cup (80 mL) chopped walnuts
1 garlic clove, minced
Salt and pepper, to taste
4 medium or large zucchinis
2 tsp (10 mL) grapeseed oil or camelina oil
1 cup (250 mL) shredded mozzarella
Juice of 1/2 lemon
Parsley, for garnish
Smoked paprika, for garnish
Bring 1 1/2 cups (350 mL) water to a boil in medium saucepan. Add rice, stir, and simmer covered over low heat until rice is tender, about 25 minutes. Drain any excess water and then toss with bell pepper, tomatoes, olives, walnuts, garlic, and salt and pepper to taste.
Preheat oven to 400 F (200 C). Slice off ends of zucchini and cut in half lengthwise. Scoop out seeds and pulp with spoon, leaving about 1/2 in (1.25 cm) shells. Place zucchini on parchment paper-lined baking sheet, brush each with oil, and bake for 15 minutes or until tender.
Reduce oven temperature to 350 F (180 C). Stuff zucchini with rice mixture and top with cheese. Return to oven until cheese has melted. Squeeze lemon juice over the zucchini boats and serve garnished with parsley and paprika.
Each serving contains: 391 calories; 16 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 44 g total carbohydrates (10 g sugars, 6 g fibre); 315 mg sodium
source: "Squash It!", alive #383, September 2014
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.