Eye for a Recipe

This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.

Avoiding Additives and Preservatives

Check the sausage, spices, tomatoes, chickpeas and stock for additives, preservatives and colour. I used “Free From” mild Italian sausage, Imagine stock, Blue Menu chickpeas and Unico tomatoes.

Use any kind of sausage you like

Brown sausage and vegetables

Add tomatoes, spices, chickpeas, stock and simmer

Ingredients:

1 lb. (500 g) fresh turkey sausage or any sausage you like

1 tsp (5 ml) vegetable oil

1 onion, chopped

4 cloves garlic, minced

1 large carrot, chopped

1 stalk celery, chopped

2 jalapeno peppers, sliced thinly or chopped

1 tsp (5 ml) ground cumin

½ tsp (2 ml) ground coriander

½ tsp (2 ml) paprika

¼ tsp (1 ml) chili powder

¼ tsp (1 ml) pepper

1 19 oz (540 ml) can tomatoes or chopped tomatoes

1 19 oz (540 ml) can chickpeas

3 cups (750 ml) chicken stock

¼ cup (50 ml) fresh coriander or parsley, chopped

1 avocado

2 limes

Preparation:

Remove casings from sausage; cut into slices or break into chunks. In large pot, heat oil over medium heat; cook sausage, without stirring, for 5 minutes. Add onion, garlic, carrot, and celery; cook, stirring often for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat.

Stir in jalapeno peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes (breaking up with a spoon if using whole tomatoes). Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, drain and rinse chickpeas; stir into pot along with stock and 2 tbsp (25 ml) of the fresh coriander. Cover and simmer for 20 minutes.

Halve avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from one of the limes and toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge. Sprinkle with remaining coriander. Makes 8 servings.

From Canadian Living’s Best Soups and Stews

This ratatouille recipe from Style at Home is a great way to use up the tomatoes and zucchini in your late-summer garden. I also added some leftover eggplant. Use a canned or jarred pasta sauce, your favourite homemade version, or make this one from Mario Batali.

Avoiding Additives and Preservatives

If you use a purchased tomato sauce, check it for preservatives. Make sure your dried herbs don’t contain colour or anti-caking agents.

Slice tomatoes and zucchini (I also used eggplant)

Cover bottom of dish with tomato sauce

Layer tomatoes and vegetables over sauce and bake until tender

Ingredients:

½ cup (125 ml) pasta sauce

1 tbsp (15 ml) tomato paste

¼ tsp (1 ml) each dried oregano and pepper flakes

2 small green or yellow zucchini sliced ⅛-inch thick (0.32 cm)

1 tbsp (15 ml) extra-virgin olive oil

½ tsp (2 ml) salt

¼ tsp (1 ml) pepper

1 small plum tomato sliced ⅛-inch thick (0.32 cm)

2 tbsp (30 ml) thinly sliced fresh basil

Preparation:

Preheat oven to 425 F (210 C). Spread pasta sauce in bottom of 5- cup (1.25 L) oval casserole dish. Stir in tomato paste and half of oregano and hot pepper flakes.

In large bowl toss together zucchini, tomato, oil, salt, pepper and rest of dried spices.

Arrange zucchini and tomato slices in casserole dish in overlapping, concentric circles. Bake until the sauce is bubbling and the zucchini is tender, about 20 minutes. Sprinkle with basil before serving. Serves 4.

From Style at Home

This pasta dish from Martha Stewart Living is quick and tasty. Roast eggplant and tomatoes, sauté some sausage meat and then combine with cooked pasta, olives and cheese. Cook’s note: Smaller Japanese eggplants are best for this dish; if you can’t find them, slice a larger eggplant crosswise and then cut into coin-sized pieces.

Avoiding Additives and Preservatives

Use sausage and olives with no additives or preservatives and cheese that does not contain colour.

Roast the eggplant and tomatoes

Remove sausage meat from casings and saute

Penne with roasted eggplant, tomatoes, sausage and olives

Ingredients:

4 cups (1 L) cherry tomatoes, preferably a mix of red, orange, and yellow

4 Japanese eggplants, cut crosswise into ½ -inch (1.27 cm) rounds

4 cloves garlic, smashed and peeled

2 tablespoons (30 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper

1 pound (450 g) penne

4 links sweet or hot Italian sausage, casings removed

1 cup (250 ml) pitted Kalamata olives

½ cup (125 ml) grated Pecorino Romano, plus more for serving

Small fresh basil leaves, for serving

Preparation:

Preheat oven to 425 degrees F (218 C). Divide tomatoes, eggplants, and garlic between two rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.

Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup (250 ml) pasta water.

Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.

In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside. Serves 4.

From the March 2015 issue of Martha Stewart Living

This one-dish meal from Real Simple couldn’t be easier to make. Toss quartered plum tomatoes, olives, garlic, oil and thyme in a roasting dish. Then add chicken legs and roast for about 40 minutes. The chicken is tender with crispy skin, and the tomatoes, olives and garlic are caramelized. I used thighs and drums instead of whole legs, and 1 tsp (5ml) dried thyme instead of fresh.

Avoiding Additives and Preservatives

I use the garlic-stuffed green olives from President’s Choice, which are free of additives and preservatives.

Nestle the chicken legs into the mixture of tomatoes and olives

Roast about 45 minutes

Saucy baked chicken legs with olives and tomatoes

Ingredients:

1 pound (500 g) plum or small tomatoes, halved if large

½ cup (125 g) pitted green olives

8 cloves garlic, quartered

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) fresh thyme leaves

4 bone-in, skin-on chicken legs

Kosher salt and black pepper

Bread, for serving

Preparation:

Heat oven to 425° F (218° C) with a rack in the highest position.

Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart (3 L) baking dish.

Season the chicken with 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper. Nestle the chicken, skin-side up, in the vegetables.

Bake until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding the bone) registers 165° F (74° C), 40 to 45 minutes. Serve with the bread. Serves 4.

From the October 2014 issue of Real Simple

This recipe from the Barefoot Contessa is one of my favourite pasta salad recipes. Fresh tomatoes, black olives, fresh mozzarella and sun-dried tomatoes are tossed with cooked pasta and then dressed with a tangy vinaigrette. Top with grated Parmesan and chopped basil and you have a wonderful side dish or vegetarian lunch.

Avoiding Additives and Preservatives

It can be difficult to find sun-dried tomatoes packed in oil that do not contain sulfites. You can dry your own, or look for a sulfite-free brand, such as Mediterranean Organic. Check the ingredients on the olives and fresh mozzarella. I use Pilaros olives (available at Costco) and Tre Stella bocconcini cheese. Red wine vinegar can contain sulfites – I used Eden Organic brand. Unico capers are additive free. Make sure the Parmesan does not contain colour.

Fresh and sun-dried tomatoes, olives and fresh mozzarella

Pasta with sun-dried tomatoes

Ingredients:

½ pound (225 g) fusilli (spirals) pasta

Kosher salt

Olive oil

1 pound (454 g) ripe tomatoes, medium-diced

¾ cup (188 ml) good black olives, such as kalamata, pitted and diced

1 pound (454 g) fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons (30 ml) red wine vinegar

6 tablespoons (90 ml) good olive oil

1 garlic clove, diced

1 teaspoon (5 ml) capers, drained

2 teaspoons (10 ml) kosher salt

3/4 teaspoon (3 ml) freshly ground black pepper

1 cup (250 ml) freshly grated Parmesan

1 cup (250 ml) packed basil leaves, julienned

Preparation:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well. Serves 6-8.

From the Barefoot Contessa

This different take on broccoli from the June 2014 issue of Food and Wine is a great side dish or vegetarian entrée. Cut broccoli lengthwise into “steaks”, grill until charred and then toss with grilled red onion, tomatoes and a tangy dressing. The recipe calls for shaved ricotta salata as a garnish, but I used parmesan cheese instead. Cook’s note: when grilling onion slices, use a toothpick or wooden skewer to keep the rings from falling apart.

Avoiding Additives and Preservatives

Use a red wine vinegar with no sulfites, such as Eden Organic brand. Check the label on the cheese to make sure it does not contain colour or preservatives.

Cut the broccoli lengthwise into "steaks"

Grill until charred

Top the broccoli and onions with tomatoes and shaved cheese

Ingredients:

2 large, tight heads of broccoli (2 ½ pounds), cut lengthwise into 3/4-inch-thick steaks (reserve any florets for another use)

2 tablespoons extra-virgin olive oil, plus more for brushing

Kosher salt

Pepper

2 medium red onions, sliced crosswise ½ inch thick

3 medium tomatoes, cut into 1-inch pieces

2 ½ tablespoons red wine vinegar

Shaved ricotta salata, for serving

Preparation:

Light a grill or preheat a grill pan. Brush the broccoli steaks with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and crisp-tender, about 7 minutes. Transfer to a baking sheet and let cool.

Meanwhile, brush the red onions with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and softened, about 5 minutes. Transfer to a work surface and let cool, then cut into 3/4-inch pieces.

In a large bowl, toss the tomatoes with the 2 tablespoons of olive oil, the vinegar and a generous pinch of salt and let stand for 5 minutes. Add the grilled onions; season with salt and pepper. Arrange the broccoli on plates or a platter and spoon the tomato-red onion salad on top. Garnish with shaved ricotta salata and serve right away. Serves 6.

From the June 2014 issue of Food and Wine

Insalata Caprese is one of my favourite dishes, so when I saw this recipe in an ad for chicken I thought I’d try it. It’s very simple—mix oil, salt, pepper, garlic, lemon juice and lemon zest in a baking dish, add thin chicken breasts, top with stock, tomato, cheese slices and basil and bake. It looks great, tastes great and is ready in 30 minutes.

Avoiding Additives and Preservatives

Use fresh lemon juice and a stock with all-natural ingredients, such as Imagine brand. The fresh mozzarella, also known as bocconcini, should have no colour or preservatives. I use Tre Stella brand.

Place tomato slices and cheese on top of chicken before baking

I served the Caprese Chicken with noodles and broccolini

Ingredients:

1 tbsp (15 ml) olive oil

¼ tsp (1 ml) salt

¼ tsp (1 ml) ground black pepper

1 large clove garlic, minced

Zest of 1 lemon, divided

1 tsp (5 ml) fresh lemon juice

1 lb. (454 g) skinless boneless chicken breasts, pounded thinly

¼ cup (60 ml) chicken stock or water

5 large tomato slices

4 medium balls of fresh mozzarella cheese, each sliced into 3 pieces

5 fresh basil leaves, chopped

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Mix together oil, salt, pepper, garlic, lemon juice and ½ the lemon zest in a 9 x 13 inch (3.5 L) ovenproof baking dish. Add chicken, turning to coat, and allow to stand for 5 to 10 minutes.

Pour stock over chicken and top with tomato, cheese slices and basil.

Bake for 15-20 minutes or until chicken reaches internal temperature of 170 degrees F (77 degrees C). Sprinkle with remaining lemon zest before serving. Serves 3-4.

From mapleleafprime.ca