Eye for a Recipe

If you don’t want to prepare a whole turkey this holiday season—or if everyone at the table wants dark meat—try this recipe for turkey legs from Food and Drink. Brown the turkey legs and set aside. Brown shallots, add wine, stock, rosemary, bay leaves and bacon and boil for 10 minutes. Return the turkey legs to the pot, cover and cook in the over for 90 minutes. While the legs are roasting, brown the mushrooms in butter. When the turkey is done, remove it and the shallots to a platter and discard the rosemary, bay leaves and bacon. Add the mushrooms to the pot and simmer for 15 minutes. Return the turkey and shallots to the sauce, sprinkle with parsley and serve. Cook’s note: I used turkey drumsticks instead of both the drumsticks and thighs. I also used sliced bacon instead of a single piece.

Avoiding Additives and Preservatives

Check the ground spices to make sure they don’t contain colour or anti-caking agents. I used a wine from Frogpond Farm that had a sulfite level below 10 parts per million. I used Better Than Bouillon chicken paste for the stock and Free From bacon. Make sure your butter contains only milk or cream, with no colour added.

Smoky red wine-braised turkey legs

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks separated

2 tsp (10 ml) kosher salt

¼ tsp (1.25 ml) freshly ground black pepper

¾ tsp (3.75 ml) ground allspice

1 tbsp (15 ml) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 ml) Pinot Noir

3 cups (750 ml) homemade chicken stock or 30% reduced‑salt chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 ml) butter

8 oz (225 g) small cremini mushrooms, trimmed

¼ cup (60 ml) chopped parsley

Preparation:

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over, working in batches if necessary, about 12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 ½ hours.

Meanwhile, melt butter in a skillet over medium-low heat. Cook mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard rosemary, bay leaves and bacon. Set Dutch oven over medium-low heat, add mushrooms and simmer 15 minutes. Return turkey and shallots to sauce, sprinkle with parsley and serve. Serves 6-8.

From Food and Drink

We enjoyed this Food and Drink recipe for turkey drumsticks so much at Thanksgiving we decided to reprise it for Christmas dinner. Brown the drumsticks and set aside in a roasting dish. Cook garlic for a few minutes and then add the wine and stock. Scatter herbs over the drumsticks, pour the stock overtop, cover the pan with foil and roast for two hours. Remove the foil and roast for another 45-55 minutes. Let the drumsticks rest on a platter while you strain the liquid. Melt butter in a saucepan and add flour. Whisk in 2 ½ cups (625 ml) of the liquid and cook for 5-7 minutes. Stir in honey and check seasoning. Pour half the sauce over the turkey and garnish with fresh herbs and figs. Serve with the remaining sauce on the side.

Avoiding Additives and Preservatives

I used a wine from Frogpond Farm that has a sulphite level below 10 parts per million. I used Better than Bouillon chicken paste for the stock. Use butter that does not contain colour, unbleached flour and pure honey.

Sear the drumsticks

Add fresh herbs and stock and roast the drumsticks

Serve with sauce and garnish with fresh herbs and figs

Ingredients:

6 turkey drumsticks, about 6 ½ lbs (2.94 kg) total

Salt to taste

1 tbsp (15 ml) vegetable oil

1 head garlic, cloves peeled, crushed

1 ½ cups (375 ml) dry white wine, such as Sauvignon Blanc

3 cups (750 ml) no-salt-added turkey or chicken broth

3 large thyme sprigs, plus extra to garnish

2 large rosemary sprigs, plus extra to garnish

2 bay leaves

1 tsp (5 ml) black peppercorns

3 tbsp (45 ml) salted butter

2 tbsp (30 ml) all-purpose flour

1 tsp (5 ml) honey

6 ripe black figs, stems trimmed, quartered

Preparation:

Position rack in centre of oven. Preheat to 325°F (163°C).

Pat turkey dry with paper towel. Season with salt. Heat oil a large nonstick frying pan over medium-high heat. Add turkey, two drumsticks at a time. Cook, turning occasionally, until evenly browned, 10 to 15 minutes. Transfer to a 12 x 16-inch (30 x 40-cm) roasting dish. Repeat with remaining turkey.

Reduce heat to medium. Add garlic. Cook, stirring occasionally, until golden, 3 to 4 minutes. Stir in wine. Cook, scraping up any browned bits, until reduced by half, 8 to 10 minutes. Stir in broth until warmed through, 1 minute. Remove from heat.

Scatter thyme, rosemary, bay leaves and peppercorns among turkey drumsticks in roasting pan. Pour broth mixture overtop, ensuring garlic is evenly distributed throughout. Cover tightly with foil, then transfer to centre of oven. Cook until turkey is just tender, about 2 hours. Carefully remove foil. Continue cooking until turkey is golden brown, 45 to 55 minutes.

Transfer drumsticks to a large platter. Cover loosely with foil. Carefully strain braising liquid through a fine-mesh sieve into a large bowl. Discard solids. Transfer liquid to a large measuring pitcher. Skim and discard fat. Reserve 2 ½ cups (625 ml) liquid, saving rest for another use (like sauces, soups or even risotto).

To make sauce, melt butter in a medium-size saucepan over medium heat. Add flour and cook, whisking constantly, for 2 minutes. Whisk in reserved liquid and continue cooking, until sauce is very lightly thickened, 5 to 7 minutes. Whisk in honey. Adjust seasoning, if needed.

Pour half of sauce over turkey. Scatter with figs. Garnish with thyme and rosemary sprigs. Serve immediately with remaining sauce on side. Serves 6.

From Food and Drink

This recipe from Food and Drink magazine is labour-intensive, but the results are worth the effort. Roast squash cubes and unpeeled garlic until tender. Meanwhile, combine the cheeses, egg yolks, basil and seasoning. Cook the pasta shells and drain. Puree the cooked squash and peeled cooked garlic with cream, vodka, tomato paste and seasoning. Pour half the squash sauce into a baking dish and top with shells stuffed with cheese mixture. Pour remaining sauce overtop, sprinkle with more cheese and bake.

Avoiding Additives and Preservatives

Tre Stelle ricotta, No Name pizza mozzarella, No Name tomato paste and genuine Parmigiano-Reggiano (look for the name stamped on the rind) are additive-free.

Place stuffed shells over half of sauce, top with the rest of the sauce and sprinkle with cheese before baking

Broil for a few minutes to brown the cheese

Stuffed shells with vodka butternut squash sauce

Ingredients:

1 medium-size butternut squash, peeled, cut into large cubes

6 garlic cloves, trimmed with peel on

2 tbsp (30 ml) olive oil

1 tub (475 g) traditional ricotta

2 cups (500 ml) shredded mozzarella, divided

1 ½ cups (375 ml) grated Parmigiano-Reggiano or pecorino, divided

2 egg yolks

¼ cup (60 ml) finely chopped basil, plus 1 to 2 tbsp (15 to 30 ml) small basil leaves to garnish

1 tsp + ¼ tsp (5 ml + 1 ml) kosher salt

1/8 tsp (0.5 ml) freshly ground black pepper, plus generous pinches

½ lb (225 g) jumbo shells, about 35

1 cup (250 ml) whipping cream (35%)

¼ cup (60 ml) vodka

1 tube or can (156 ml) tomato paste

Preparation:

Preheat oven to 400°F (204°C).

Spread out squash cubes and garlic on a baking sheet. Drizzle with olive oil and toss to coat. Roast in centre of preheated oven until very tender, about 35 to 40 minutes. Stir and shake pan a couple of times during roasting to prevent any sticking.

Meanwhile, add ricotta and half of mozzarella and Parmigiano to a bowl. Set remaining grated cheeses aside. Whisk yolks, ¼ cup (60 ml) chopped basil, ¼ tsp (1 ml) salt and generous pinches of pepper into ricotta mixture. Set aside.

Bring a large pasta pot of water to a boil. When boiling, salt the water then tumble in shells, separating as you add. Cook, stirring occasionally, until almost al dente, about 8 to 9 minutes. You’ll likely need to knock a couple of minutes off the cooking time listed on the package. Carefully scoop out 1 cup (250 ml) pasta water and set aside in case you need to thin the sauce later. Drain and cold-rinse pasta.

When squash is done, let cool slightly. Reduce oven temperature to 350°F (177°C).

Turn slightly cooled squash into a food processor. Squeeze garlic out of its papery skins into food processor. Whirl until chopped. Add cream, vodka, tomato paste, remaining 1 tsp (5 ml) salt and 1/8 tsp (0.5 ml) pepper. Whirl until puréed. If very thick, whirl in reserved pasta water until thinned to a tomato paste consistency. Taste and adjust seasoning to your liking.

Pour half of sauce over the bottom of a 9 x 13-inch (23 x 32-cm) baking dish. Fill each pasta shell with about 1 tbsp (15 ml) ricotta filling before adding to the sauced pan. Pour remaining sauce overtop. Sprinkle with reserved cheese. Seal dish with foil. Bake until lightly bubbling and cheese is melted, about 20 minutes. Remove foil and broil until lightly golden, about 5 more minutes. Let stand for 5 to 10 minutes before serving. Sprinkle with basil leaves. Serve warm. Serves 6-8.

From Food and Drink

This great recipe from the LCBO’s Food and Drink magazine is a keeper. Cook zucchini and shallot and set aside. Pound chicken breasts into cutlets, dredge in flour, brown the chicken and set aside. Sauté shallot, capers and dill pickles and add pickle brine and stock. Return chicken to the pan, add sliced lemon and cook until the chicken is done. Serve the chicken over the zucchini, top with lemons and sauce and garnish with fresh dill. Cook’s note: I peeled the zucchini into strips with a Y-shaped peeler

Avoiding Additive and Preservatives

Use unbleached flour and butter that does not contain colour. I used Unico capers, Imagine Organic stock and Sunshine Farms dill pickles and brine. All are free of additives and preservatives.

Cook the zucchini

Dredge the chicken

Brown the chicken and set aside

Cook shallot, pickles and capers

Add broth, brine, chicken and lemons and cook until chicken is done

Serve the chicken over the zucchini

Ingredients:

¾ lb (340 g) zucchini, about 2 medium zucchini or 1 pkg (340 g) prepared spiralized zucchini

¼ cup (60 ml) all-purpose flour

2 chicken breasts or 4 chicken cutlets

¼ tsp (1.25 ml) sea salt

Generous grinds of fresh black pepper

¼ cup (60 ml) butter, cut into

1 tbsp (15 ml) pieces

1 large or 2 small shallots, thinly sliced, divided

2 tbsp (30 ml) olive oil, divided

1 dill pickle plus 1 tsp (5 ml) pickle brine

2 tsp (10 ml) drained capers

½ cup (125 ml) chicken broth

4 lemon wheels, seeds removed, plus 2 tbsp (30 ml) lemon juice

Salt and pepper to taste

2 tbsp (30 ml) coarsely chopped fresh dill

Preparation:

If using whole zucchini, use a Y-shaped vegetable peeler to pull long, thin strips of zucchini until all zucchini is in strips.

Add flour to a pie plate. Slice each chicken breast in half crosswise. Place between two pieces of plastic wrap on a cutting board. Using a meat mallet or rolling pin, pound until thin and even. Season chicken with salt and pepper. Turn chicken cutlets in flour and remove to a plate.

Melt 1 tbsp (15 ml) butter in a large frying pan over medium-high heat. When bubbling, add half of shallot. Cook, stirring occasionally until softened slightly, 1 minute. Add zucchini. Cook, stirring occasionally until softened, 4 to 5 minutes. Remove pan from heat. Divide zucchini between two plates, including scraping any bits from bottom of pan. Keep warm by covering plates with foil.

Reduce heat to medium. Add 1 tbsp (15 ml) each butter and oil. Add chicken, making sure not to crowd the pan. You may need to cook chicken in two batches, adding remaining oil to pan if needed. With the exception of flipping halfway through, cook chicken undisturbed until golden on each side, 4 to 5 minutes per side. Add more butter, if needed. Remove from heat. Add chicken to a separate plate. Do not add to plates with zucchini as chicken may not be fully cooked through. Cover with foil.

Return pan to medium heat. Add another 1 tbsp (15 ml) butter, remaining shallot, pickles and capers. Cook, stirring and scraping up any brown bits from pan bottom, until softened, 1 minute. Pour in broth and brine. Cook, scraping up and stirring in any brown bits until sauce reduces by half, 2 to 3 minutes. Add chicken and any juices back into the pan along with lemon wheels. Continue cooking, turning occasionally until chicken is nicely coated and cooked through, about 3 to 6 more minutes depending on chicken thickness.

Remove pan from heat. Working quickly, set chicken over zucchini noodles. Discard lemon wheels if you prefer. Stir lemon juice and any remaining butter into sauce in pan. Taste and season with salt and pepper if you like. Pour over chicken. Serve sprinkled with dill. Serves 2.

From Food and Drink

This one-pot recipe from Food and Drink combines sausages with onion, zucchini, bell pepper, rosemary and lentils. Brown the sausages and set aside. Cook the vegetables and seasonings, add stock and lentils and simmer for a few minutes. Add the sausages to the pan, cover and simmer util the sausages are cooked through. Drizzle with vinegar and garnish with feta and parsley.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages. Look for lentils without additives or cook 1 cup (250 ml) dried lentils. I used Better Than Bouillon vegetable paste and water for the stock. Allen’s apple cider vinegar is additive free, as is Tre Stella feta cheese.

Brown sausages and set aside

Cook the vegetables and add seasonings

Add stock, lentils and sausages and simmer until meat is cooked through

One-pan sausages and lentils

Ingredients:

1 tbsp (15 ml) olive oil

4 mild or hot Italian sausages, about 1 ¼ lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into ¼ -inch (5-mm) rounds

1 orange pepper, cut into ½ -inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 ml) lentils, drained and rinsed

1 cup (250 ml) vegetable broth

½ cup (125 ml) water

2 tsp (10 ml) cider vinegar

½ cup (125 ml) crumbled feta cheese

¼ cup (60 ml) roughly chopped parsley

Preparation:

Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley. Serves 2-3.

From Food and Drink

This recipe adapted from Food and Drink is a lovely vegetarian summer salad. Make the citrus dressing and use it to both marinate the halloumi cheese and dress the salad. Plate greens and mint and top with cooked couscous, lentils, tomatoes and cucumber. Grill halloumi and place on top of the salad mixture. Cook’s note: The original recipe called for additions of beet chips and grilled watermelon, which I omitted.

Avoiding Additives and Preservatives

Use freshly squeezed citrus juice. I used Eden Organic red wine vinegar and President’s Choice Old-Fashioned Dijon mustard, which are additive-free. Check the halloumi to make sure it does not contain preservatives. Look for additive-free canned lentils or cook ½ cup (125 ml) dried lentils.

Add the vegetables to the quinoa and lentils and toss with dressing

Grill the halloumi

Quinoa-lentil salad with grilled halloumi

Ingredients:

Zesty citrus dressing

1 tbsp (15 ml) grated orange or lemon zest (from about 1 large fruit)

3 tbsp (45 ml) fresh orange or lemon juice

2 tbsp (30 ml) white wine vinegar

1 ½ tsp (7 ml) Dijon mustard

½ cup (125 ml) olive oil

1/8 tsp (0.5 ml) salt

Freshly ground pepper

Salad

¾ cup (175 ml) quinoa

1 ½ cups (375 ml) water or unsalted vegetable broth

Salt

Zesty citrus dressing

14 oz (395 g) halloumi or other grilling cheese

4 cups (1 L) mixed salad greens

¼ cup (60 ml) fresh mint leaves, torn

1 cup (250 ml) drained, rinsed canned lentils

1 cup (250 ml) grape tomatoes, halved

½ English cucumber, halved lengthwise and sliced

Freshly ground pepper

Preparation:

Zesty citrus dressing

Whisk zest, juice, vinegar and mustard in a measuring cup or bowl. Gradually whisk in oil. Season with salt and pepper to taste. Use immediately or refrigerate in a jar for up to 1 week. Makes just under 1 cup (250 ml).

Salad

Toast quinoa in a medium saucepan over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant. Stir in water and ½ tsp (2 ml) salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Transfer to a shallow dish, gently fluffing with a fork. Let cool completely.

Pour 2 tbsp (30 ml) zesty citrus dressing into a shallow dish to marinate halloumi. Pour 2 tbsp (30 ml) dressing over quinoa and toss gently to combine. Set remaining dressing aside.

Drain liquid from halloumi and pat dry. Cut into eight strips, each about 1 inch (2.5 cm) wide and ½ inch (1 cm) thick. Add to marinade in dish and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day. (If marinating longer than 1 hour, cover quinoa and reserved dressing and refrigerate until just before serving.)

To serve, preheat barbecue grill or grill pan to medium-high.

Combine greens and mint with half of the reserved dressing in a large bowl and toss to coat. Divide among serving bowls or plates. In the same bowl, combine quinoa, lentils, tomatoes, cucumbers and remaining dressing. Toss gently to coat. Season with salt and pepper to taste. Spoon on top of greens. Set aside.

Remove halloumi from marinade and blot with paper towel. Place halloumi on oiled grates or grill pan and grill for about 1 minute per side, flipping carefully with a thin, metal spatula, or until grill-marked and cheese is slightly melted. Return to dish with marinade.

Arrange grilled halloumi on top of salads. Serves 4.

Adapted from Food and Drink

This recipe, adapted from Food and Drink, is a great early summer meal. Make the peanut-lime sauce, use half of it to marinate the beef and combine the other half with more lime juice, vinegar and honey to make the salad dressing. Thread the beef onto skewers and grill. Toss kale, cabbage, carrot and snow peas with the dressing and serve with the cooked beef skewers on top. Cook’s note: I cubed the beef instead of cutting it into strips and cooked it in an air fryer instead of grilling. I used all cabbage instead of kale and red pepper and cauliflower instead of carrots and snow peas. The original recipe also calls for a sesame brittle topping, which I omitted.

Avoiding Additives and Preservatives

Use all-natural peanut butter. I used Nature Value sriracha and Marukan rice vinegar, which are additive-free.

Marinate beef in peanut-lime sauce

Serve skewers on salad

Ingredients:

1 lb (454 g) beef top sirloin steak or other grilling steak

Marinade and dressing

½ cup (125 ml) smooth peanut butter

1 tbsp (15 ml) grated lime zest

6 tbsp (90 ml) fresh lime juice, divided (about 3 limes)

1/3 cup (80 ml) vegetable oil

1 tsp (5 ml) sriracha or other hot pepper sauce (approx.)

1 clove garlic, minced

2 tbsp (30 ml) rice vinegar

1 tbsp (15 ml) liquid honey

Salt

Salad

12 bamboo skewers, at least 8 inches (20 cm) long

4 cups (1 L) chopped trimmed kale

4 cups (1 L) coarsely shredded Napa or Savoy cabbage

1 large carrot, julienned

1 cup (250 ml) sliced trimmed snow peas

Preparation:

Cut beef across the grain into ½-inch– (1-cm) thick strips. Place in a shallow dish; set aside.

For the marinade and dressing, whisk together peanut butter, lime zest, 4 tbsp (60 ml) lime juice, oil and sriracha in a measuring cup or bowl. Add more sriracha to taste, if desired.

Pour ½ cup (125 ml) marinade over beef strips, add garlic and toss to coat. Cover and refrigerate beef for at least 30 minutes or up to 1 day.

To make dressing, whisk remaining 2 tbsp (30 ml) lime juice, rice vinegar and honey into remaining peanut butter mixture. Season with salt to taste. Cover and set aside at room temperature (if marinating beef for longer than 2 hours, cover dressing and refrigerate, then warm to room temperature before serving).

Soak skewers in shallow dish filled with water for 30 to 40 minutes before using.

Combine kale and cabbage with reserved dressing in a large bowl, tossing to coat. Season to taste with salt. Set aside.

Preheat barbecue grill to medium-high.

Thread marinated beef onto soaked skewers, weaving onto skewers like a flat ribbon. Discard any excess marinade. Season beef with salt.

Grill beef skewers, turning twice, for about 5 minutes or until beef is browned and medium-rare or cooked to desired doneness. Transfer to a plate.

Toss kale mixture again to coat. Divide among serving plates or bowls. Scatter carrots and snow peas over top. Arrange beef skewers on salads. Serves 4.

From Food and Drink

This recipe from the latest Food and Drink calls for a beef strip loin roast, which is leaner and less expensive than prime rib, but which is very tender and tasty. Oven-sear the roast for 10 minutes and then top with a mixture of bread crumbs, Parmesan, parsley, lemon zest and oil. Return roast to oven and cook until medium-rare or to your desired doneness. Let the roast stand for at least 10 minutes, covered, keeping in mind that the meat’s internal temperature will rise a few degrees during this time.

Avoiding Additives and Preservatives

For the bread crumbs, I used PC black label panko, which is additive-free. Genuine Parmesan is additive-free; look for the name stamped on the rind.

A strip loin roast is leaner and less expensive that prime rib

Combine panko, Parmesan, parsley, lemon zest, oil and pepper for the crust

Parmesan-crusted stip loin roast

Ingredients:

4 lb (1.81 kg) beef strip loin roast, untied

Salt and freshly ground pepper

¾ cup (175 ml) panko bread crumbs

½ cup (125 ml) finely grated Parmesan cheese

2 tbsp (30 ml) minced fresh parsley

Grated zest of 1 lemon, about 1 tbsp (15 ml)

2 tbsp (30 ml) olive or canola oil

Preparation:

Preheat oven to 450°F (232°C). Trim off any excess fat cap on the roast thicker than ¼ inch (5 mm). Lightly season roast all over with salt and pepper. Place on a rack in a shallow roasting pan. Sear roast in oven for 10 minutes.

Meanwhile, combine panko, Parmesan, parsley and lemon zest in a bowl; drizzle in oil, tossing to evenly coat crumbs. Season with pepper to taste. Set a rimmed baking sheet on your work surface.

Remove roast from oven. Lower the heat to 275°F (135°C). Lift rack with roast from roasting pan and place on rimmed baking sheet; set roasting pan aside.

Press crumb coating by small handfuls over top and sides of roast, leaving cut ends bare. Scrape up any crumbs that fall onto baking sheet and press back on top of roast (if any do not adhere, discard or use on a baked vegetable side dish).

Carefully transfer roast on rack back into roasting pan. Return to oven and roast for about 2 hours or until meat thermometer reads 135°F (57°C) for medium-rare or until desired doneness (temperature will rise about 5°F/3°C upon resting).

Transfer roast to a cutting board, loosely tent with foil and let rest. Cut roast into slices to serve. Serves 6 with leftovers.

From Food and Drink

This Asian-inspired take on wedge salad from Food and Drink is a tasty vegetarian dish. Make the sesame-soy dressing, sauté mushrooms, scallions and ginger and set aside. Cut cabbage into wedges and top with the dressing, mushroom mixture and other ingredients. For a heartier main-course salad, add 1 cup (250 ml) cooked shelled edamame or 1½ cups (375 ml) shredded cooked chicken or cooked shrimp.

Avoiding Additives and Preservatives

I used Marukan rice vinegar, tamari instead of soy sauce and all-natural peanut butter.

Cut cabbage into wedges

Make dressing

Sauté mushrooms, onions and ginger

Top cabbage with mushroom mixture, dressing and garnishes

Ingredients:

Sesame-soy dressing

⅓ cup (80 ml) cold-pressed soybean or canola oil

¼ cup (60 ml) unseasoned rice vinegar

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) tahini or peanut butter

1 tbsp (15 ml) honey

2 tsp (10 ml) sesame oil

Hot pepper sauce

Salad

1 tbsp (15 ml) sesame seeds

2 tbsp (30 ml) cold-pressed soybean or canola oil

8 oz (225 g) cremini or white mushrooms, sliced

2 green onions, sliced

1 tbsp (15 ml) minced ginger

½ Savoy or green cabbage

Sesame-soy dressing

½ English cucumber, julienned

¼ cup (60 ml) fresh cilantro leaves, torn

Radish or mixed microgreens or seedlings

Chopped peanuts

Preparation:

For the dressing, combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using).

Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evaporated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly.

Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cabbage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately. Serves 4.

From Food and Drink

This recipe from the latest issue of Food and Drink is a bit labour intensive, but it’s fun to make and tastes great. Marinate chicken thighs and grill them, slice, toss with a fresh salsa and cheese, pile on top of nacho chips, grill and then drizzle with a delicious cheese sauce. I did barbecue these on a soaked cedar plank but I think you would also have good results using a baking sheet, pizza stone or large cast-iron pan.

Avoiding Additives and Preservatives

Use a microbrewery beer with no preservatives added and cheese with no colour added. Check the spices for colour and anti-caking agents. Look for nacho chips with no additives.

Marinate the chicken thighs

Soak the plank for at least two hours.

The cheese sauce contains beer, mustard, cayenne and cheddar.

Make the fresh salsa.

Grill and slice the chicken, then combine with the salsa and cheese.

Planked and ready for the grill.

Barbecued planked chicken nachos

Ingredients:

1 large cedar plank, at least

12 x 8 inches (30 x 20 cm)

Chili, beer & lime-marinated chicken

¾ lb (375 g) skinless, boneless chicken thighs, about 6 small

1 lime

1 cup (250 ml) Canadian beer

2 tbsp (30 ml) vegetable oil

¼ cup (60 ml) finely chopped coriander

2 tbsp (30 ml) minced jalapeño pepper

2 cloves garlic, minced

Cheese and beer drizzle

1 tbsp (15 ml) butter

4 tsp (20 ml) all-purpose flour

Pinch each of cayenne pepper, dry mustard powder and salt

½ cup (125 ml) Canadian beer

¼ cup (60 ml) milk

1½ cups (375 ml) coarsely grated extra-old

Canadian cheddar, preferably orange

Nachos

1 cup (250 ml) seeded and diced plum tomatoes

2 to 3 cup (80 ml) coarsely chopped coriander

2 tbsp (30 ml) seeded and finely chopped jalapeño pepper

2 tbsp (30 ml) finely chopped sweet white onion

Kosher salt

1½ cups (375 ml) coarsely grated extra-old

Canadian cheddar, preferably orange

5 cups (1.25 L) large tortilla chips, about two-thirds of a 220-g bag

Hot sauce

Preparation:

Place plank in sink. Cover with water and soak at least 2 hours. For chicken, cut each thigh in half then place in a medium bowl. Finely grate lime peel over chicken, then squeeze out juice into same bowl. Add beer, oil, coriander, jalapeño and garlic to chicken in bowl. Stir well. Refrigerate about 2 hours, stirring occasionally.

Just before barbecuing or up to a day in advance prepare cheese drizzle. Melt butter in a small pot over medium heat. Sprinkle with flour, cayenne, mustard powder and salt. Whisk until blended. Gradually whisk in beer, then whisk in milk. Continue to whisk until mixture boils. Turn off heat and stir in cheese until melted. Set aside and keep warm if using right away. If preparing in advance, refrigerate until ready to use. Then reheat over low heat.

In a medium bowl, stir tomato with coriander, jalapeño and onion until mixed.

Preheat barbecue to high and grease grill.

Remove chicken from marinade. For simpler grilling, skewer chicken. Sprinkle with kosher salt. Grill about 5 minutes, turning occasionally, until cooked and nicely charred. Leave barbecue on. Remove chicken to a cutting board and slice into strips. Add to tomato mixture; stir. Add cheese and stir.

Preheat the plank for a couple of minutes (it may sizzle and begin to smoke a little). Place half the nachos on plank, leaving about 1½ inches (4 cm) as a border around the edges. Sprinkle with half the chicken mixture. Layer with remaining chips then chicken mixture. It will be quite high.

Cover and barbecue just until cheese is melted and bubbly (keep an eye on it), 5 to 8 minutes. Very carefully using 2 large spatulas, remove plank with the nachos from grill to a large flat platter (or the back of a baking sheet). Serve nachos on plank, drizzled with a little cheese sauce. Serve remaining cheese drizzle on the side along with hot sauce. Serves 4.

From Food and Drink