Avoiding Additives and Preservatives

I used Free From hot Italian sausages and President’s Choice garlic-stuffed olives. Both are free of additives.

Pasta with spicy sausages, tomatoes, rosemary and olives

Ingredients:

2 tablespoons (30 ml) extra virgin olive oil

½ pound (227 g) hot Italian sausage, casings removed

1 large sprig fresh rosemary

1 fat garlic clove, finely chopped

1 ½ pounds (680 g) ripe plum tomatoes, trimmed and diced

¼ cup (60 ml) green pitted olives, slivered

Salt to taste

½ pound (227 g) pasta, like penne

Finely chopped parsley, for garnish (optional)

Preparation:

Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce. Finish with parsley, if you like. Serves 2-3.

From NYT Cooking

Avoiding Additives and Preservatives

I use Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard, Acetaia La Bonissma balsamic vinegar and pure maple syrup. All are free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Grilled eggplant and green onion salad

Ingredients:

Dressing

1/3 cup (82 ml) olive oil

3 tbsp (45 ml) pomegranate molasses

1 tbsp (15 ml) cider vinegar

2 tsp (10 ml) Dijon mustard

2 tsp (10 ml) maple syrup

½ tsp (2.5 ml) sumac

Salt and pepper

Salad

1 small eggplant cut in ½ -inch (1.25-cm) thick slices

4 green onions

2 pita breads

3 tbsp (45 ml) olive oil

2 tsp (10 ml) zaatar

2 cups (500 ml) chopped romaine lettuce

2 cups (500 ml) torn red leaf lettuce

3 mini cucumbers, sliced

1 ½ cups (375 ml) grape tomato, halved

Salt and pepper

¼ cup (60 ml) chopped fresh mint

¼ cup (60 ml) chopped fresh flat leaf parsley

Preparation:

Dressing

Combine ingredients and blend well. Dressing can be refrigerated for up to 5 days. Makes 2/3 cup (165 ml).

Salad

Preheat barbecue to medium-high heat; grease grill.

Brush eggplant, green onions and pita breads with oil; sprinkle eggplant and pitas with za’atar on each side.

Place eggplant on grill and cook, turning halfway through grilling time, about 4 minutes. Add green onions and pitas; continue grilling for 1 to 2 minutes each side, or until marked.

Remove eggplant, green onions and pitas from grill. Cut eggplant and green onions into bite-size pieces and break pitas into pieces.

In large bowl, add lettuce, cucumbers, tomatoes, eggplant, green onions and pita pieces. Drizzle with half of the dressing; toss gently. Season with salt and pepper. Sprinkle with mint and parsley; serve with remaining dressing. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Use pure maple syrup and check the dry spices to make sure they don’t contain colour or anti-caking agents.

Grilled chicken with blueberry sauce

Ingredients:

2 tablespoons (30 ml) olive oil, divided

¼ cup (60 ml) finely chopped red onion

¾ cup (187 ml) fresh or frozen blueberries

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) maple syrup

1 ½ teaspoon (7.5 ml) chopped fresh rosemary

1 teaspoon (5 ml) cornstarch

½ teaspoon (2.5 ml) dry mustard

Salt and pepper

1.5 lb (675 g) chicken cutlets

Preparation:

In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.

Meanwhile, preheat barbecue to medium-high heat; grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Look for breadcrumbs without preservatives; panko crumbs are usually preservative-free. Use freshly squeezed lemon juice. I used Clover Leaf canned salmon, which is free of additives.

Lemon pepper salmon cakes

Ingredients:

2 large potatoes (450 g) peeled and halved

¼ cup (60 ml) dried breadcrumbs

2 green onions chopped

¼ cup (60 ml) chopped fresh parsley

½ teaspoon (2.5 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 cloves garlic minced

½ teaspoon (2.5 ml) each salt and pepper

1 egg whisked

2 cans red sockeye salmon drained and flaked

2 tablespoons (30 ml) vegetable oil

Preparation:

In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. Drain and return to pot; using potato masher, mash until smooth.

In large bowl, stir together potatoes, breadcrumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. Let cool for 5 minutes. Shape by rounded 1 tbsp into ¼ -inch (5-mm) thick patties. (Make-ahead: Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: Cover and refrigerate on foil-lined baking sheet for up to 24 hours. Reheat in 375 F/190 C oven until warm, about 6 minutes.) Makes 30 appetizer-sized patties.

From Canadian Living

Avoiding Additives and Preservatives

I used Free From bacon, pure maple syrup, Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard and President’s Choice goat cheese. All are available at our local Your Independent Grocer. Be sure to use freshly squeezed lemon juice.

Spring salad with maple-bacon dressing

Ingredients:

Roasted vegetables

1 small sweet potato, peeled and diced (about 2 cups/500 ml)

1 small leek (white/light green parts only), sliced in ½-inch (1.25-cm) rounds

1 tbsp (15 ml) olive oil

2 cups (500 ml) halved Brussels sprouts

Salt and pepper to taste

Maple-bacon dressing

4 slices thick-cut bacon

2 tbsp (30 ml) maple syrup

1 ½ tbsp (22.5 ml) apple cider vinegar

1 tsp (5 ml) Dijon mustard

2 tbsp (30 ml) olive oil

1 tsp (5 ml) lemon juice

Salt and pepper

Assembly

2 cups (500 ml) baby spinach

½ cup (125 ml) thawed shelled edamame

3 radishes, thinly sliced

½ cup (125 ml) crumbled goat cheese

1/3 cup (83 ml) toasted chopped pecans (optional)

Preparation:

Preheat oven to 400°F (200°C). Toss sweet potato, leek and Brussels sprouts with 1 tbsp olive oil, salt and pepper on a parchment-lined baking sheet. Roast for about 20-25 minutes until tender and browned.

Meanwhile, cook bacon in a skillet until crisp. Remove bacon, leaving 2 tbsp of fat in the pan (or adding olive oil to make 2 tbsp). Whisk in maple syrup, vinegar, Dijon, olive oil and lemon juice. Heat briefly if desired.

In a large bowl, combine roasted vegetables, spinach, edamame and radishes. Drizzle with warm dressing and toss gently to coat. Top with goat cheese, crispy bacon and pecans, if using. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Look for sausages with no preservatives, such as the PC Free From brand. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Blue Menu or Unico tomatoes and beans are additive-free. Simple brand mozzarella cheese is free of additives and colour. Genuine Parmesan cheese contains no additives—look for the name stamped on the rind.

Sausage and Swiss chard rigatoni

Ingredients:

4 teaspoons (20 ml) olive oil

3 (12 oz/375 g total) Italian sausages casings removed

3 cloves garlic minced

½ teaspoon (2.5 ml) hot pepper flakes

1 can (28 oz/796 mL) diced tomatoes

¼ cup (60 ml) chopped fresh basil

¼ teaspoon (1.25 ml) salt

1 pinch granulated sugar

1 cup (250 ml) rinsed drained canned navy beans

5 cups (12 oz/375 g) rigatoni pasta

8 cups chopped Swiss chard (13 oz/380 g)

2/3 cups (165 ml) shredded mozzarella cheese

¼ cup (60 ml) grated Parmesan cheese

Preparation:

In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes.

Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving ½ cup (125 ml) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish.

Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes. Serves 8.

From Canadian Living

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Shirakiku brand mirin and Lee Kum Kee sesame oil. All are free of additives. Gochujang often contains colour, so I made my own by combining equal parts of miso paste, maple syrup, hot red pepper flakes, tamari sauce and minced garlic to taste.

Korean-style ground pork stir-fry

Ingredients:

1 lb (454 g) instant noodles

3 tablespoons (45 ml) sodium-reduced soy sauce

2 tablespoons (30 ml) mirin

2 tablespoons (30 ml) Korean hot pepper paste (gochujang)

1 tablespoon (15 ml) brown sugar

2 teaspoons (10 ml) toasted sesame oil

1 tablespoon (15 ml) vegetable oil

1 lb (454 g) ground pork

1 onion, chopped

2 cloves garlic, minced

1 tablespoon (15 ml) grated fresh ginger

2 small chili peppers, thinly sliced

3 green onions, chopped

Preparation:

In saucepan of boiling salted water, cook noodles according to package directions. Drain and keep warm.

Meanwhile, in bowl, whisk together soy sauce, mirin, gochujang, brown sugar and sesame oil. Set aside.

In large skillet, heat vegetable oil over medium-high heat. Cook pork, breaking up pieces with wooden spoon, until almost no longer pink, 3 to 4 minutes. Add onion, garlic, ginger and chili peppers; cook, stirring often, for 2 minutes. Stir in reserved soy sauce mixture; cook for 2 minutes. Remove from heat, gently toss with noodles and green onions. Sprinkle with thinly sliced chili peppers and chopped green onions, if desired. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. Check the oregano to make sure it does not contain colour or anti caking agents. I used Savor olives, Savor sun-dried tomatoes and President’s Choice goat cheese.

Green bean and olive salad

Ingredients:

1 lb (454 g) green beans, trimmed and halved

¼ cup (60 ml) olive oil

2 tbsp (30 ml) lemon juice

1 clove garlic, finely minced

1 tsp (5 ml) liquid honey

½ tsp (2.5 ml) dried oregano

2/3 cup (165 ml) pitted Kalamata olives

2/3 cup (165 ml) thinly sliced sun-dried tomatoes

1/3 cup (82.5 ml) thinly sliced red onion

1/3 cup (82.5 ml) crumbled firm goat cheese

Salt and pepper

Preparation:

Blanch beans in a pan of boiling salted water for 2-5 minutes; plunge in bowl of ice water for 3 minutes and then drain.

In bowl, whisk together oil, lemon juice, garlic, honey and oregano.

Arrange green beans, olives, sun-dried tomatoes, red onion and goal cheese on serving plate; drizzle with some of the dressing.

Season with salt and pepper; serve with remaining dressing. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

I used Tre Stelle cream cheese and Eden 100% pumpkin purée. I made my own pie spice; see the recipe below. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

No-bake pumpkin cheesecakes

Ingredients:

Pumpkin cheesecake

3 oz (85 g) cream cheese, softened

3 tablespoons (45 ml) granulated sugar

1/3 cup (85 ml) pumpkin purée

2 tablespoons (30 ml) whipping cream (35%)

¼ teaspoon (1.25 ml) pumpkin pie spice

Whipped cream

¼ cup (60 ml) whipping cream (35%)

½ teaspoon (2.5 ml) granulated sugar

Pumpkin pie spice

¾ tsp (3.75 ml) cinnamon

½ tsp (2.5 ml) ground ginger

¼ tsp (1.25 ml) nutmeg

¼ tsp (1.25 ml) ground cloves

Preparation:

Pumpkin pie spice: Whisk the spices together.

Pumpkin cheesecake: In large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream and pumpkin pie spice. Scrape into two 6-oz (175 ml) ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.

Whipped cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serves 2.

From Canadian Living

Avoiding Additives and Preservatives

I use Hellman’s mayonnaise and substituted Eden Organic red wine vinegar for the white wine vinegar. I used thawed frozen shrimp preserved only with salt.

Potato salad with grilled shrimp

Ingredients:

Vinaigrette

Zest and juice of ½ a lemon

1/3 (82 ml) cup 14% sour cream

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) mayonnaise

1 tbsp (15 ml) white wine vinegar

1 clove garlic, chopped

3 tbsp chopped fresh tarragon

Salt and pepper

Salad

16 to 20 baby potatoes, halved

1 bunch asparagus, trimmed and cut into 2-inch (5-cm) pieces

8 oz (250 g) yellow beans, trimmed and cut into 2-inch (5-cm) pieces

12 oz (340 g) large shrimp, deveined and peeled

1 tbsp (15 ml) olive oil

1 clove garlic, finely chopped

1 tsp seafood seasoning (such as Old Bay)

½ sweet onion, very thinly sliced

Salt and pepper

Chopped herbs

Preparation:

Vinaigrette

In a small bowl, whisk together lemon zest and juice, sour cream, oil, mayonnaise, vinegar, garlic and tarragon. Season with salt and pepper.

Salad

In a large steamer or saucepan fitted with a steamer, steam potatoes for 10 minutes. Add asparagus and beans and cook until all vegetables are tender, about 5 minutes. Set aside.

In bowl, toss shrimp with olive oil, garlic and seafood seasoning. In ridged skillet over high heat, cook shrimp, turning halfway through cooking time, until shrimp are opaque and grill-marked, 3 to 4 minutes. Set aside.

In large serving bowl, place reserved potatoes, asparagus and beans. Add onion; drizzle with vinaigrette, tossing gently to coat. Divide among bowls and top each with a few reserved shrimp. Sprinkle with fresh herbs. Serves 4.

From Canadian Living