Mussels are inexpensive and quick to prepare, so they are perfect for a weeknight supper. In this recipe from Canadian Living, diced bacon is cooked and set aside while onion and garlic is cooked in the bacon drippings. Wine and bay leaves are added for a brief simmer and tomato paste is added. Once the liquid comes to a boil, add the mussels, cover the pot and steam until the mussels open, about 5 minutes. Sprinkle the mussels with the bacon and chopped parsley and serve with crusty bread. Cook’s note: If possible, use PEI mussels. They are plump and delicious at this time of year.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites. I use Free From brand. No Name tomato paste is additive-free. I use white wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Wine and bacon-steamed mussels

Ingredients:

4 lb (2 kg) mussels

8 slices bacon, diced

1 onion, diced

4 cloves garlic, minced

2 ½ cups (625 ml) dry white wine

2 bay leaves

2 tbsp (30 ml) tomato paste

¼ tsp (1.25 ml) pepper

2 tbsp (30 ml) fresh parsley, chopped

Preparation:

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.

In Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tbsp (15 mml) fat from pan; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add wine and bay leaves; simmer until reduced by half, about 5 minutes. Stir in tomato paste and pepper; return to boil. Add mussels; cover with tight-fitting lid and steam until mussels open, about 5 minutes.

Remove from heat; discard bay leaves and any mussels that do not open. Sprinkle with bacon and parsley. Serves 8.

From Canadian Living

This one-pot recipe from Ricardo combines sausages with rice, fresh fennel, red pepper and rice. Brown the sausages and then add the vegetables and cook for a few minutes. Add paprika and rice, pour in broth and wine, bring to boil and cook, covered, for 18 minutes. Garnish with Parmesan cheese and fennel fronds and serve.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Imagine Organic chicken stock and wine from Frogpond Farm that has a sulfite level below 10 parts per million. Use genuine Parmesan cheese—the name is stamped on the rind. Make sure the paprika does not contain colour or anti-caking agents.

Brown sausage and cook vegetables

Add rice and stock, bring to boil, cover and simmer until rice is done

One-pot rice with sausages, fennel and peppers

Ingredients:

1 lb (454 g) spicy Italian sausages, casings removed

3 tbsp (45 ml) olive oil

1 small fennel, quartered lengthwise, cored and thinly sliced

1 red bell pepper, seeded and cut into strips

2 tsp (10 ml) sweet paprika

1 ½ cups (375 g) long grain parboiled rice

3 cups (750 ml) unsalted chicken broth

½ cup (125 ml) dry white wine

½ cup (125 ml) Parmesan cheese, finely grated

3 tbsp (45 ml) fennel fronds, finely chopped

Preparation:

In a large, deep skillet over medium-high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the vegetables and cook for 3 minutes, stirring often. Add the paprika and rice. Pour in the broth and wine. Bring to a boil. Cover and simmer over low heat for 18 minutes.

Remove from the heat. Add the Parmesan and fennel fronds. Season with salt and pepper. Serves 4.

From Ricardo

This recipe from Ina Garten’s new cookbook Go-To Dinners is perfect for lunch or a light dinner. Make croutons in the oven and then roast shrimp on the same sheet pan. Make the dressing and combine cucumber, bell peppers, tomatoes, red onion, capers, croutons and shrimp in a large bowl. Add vinaigrette to moisten and then add arugula, feta and more vinaigrette. Cook’s note: I used romaine lettuce instead of arugula and I peeled the cucumber. Instead of shrimp, you could use cooked chicken, salmon or steak.

Avoiding Additives and Preservatives

I used Ace Bakery bread, which typically does not contain preservatives. Look for frozen shrimp that uses only salt as a preservative. I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon mustard, Unico capers and Tre Stelle feta.

Make the croutons

Roast the shrimp on the same sheet pan

Roasted shrimp panzanella

Ingredients:

4 cups (1L) diced (1 inch/2.5 cm) bread from a country loaf, crusts removed

1 cup (250 ml) good olive oil, divided

Kosher salt and freshly ground black pepper

1 lb (454 g) 16-20 count shrimp, peeled and deveined

¼ cup (60 ml) plus 2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) minced garlic

1 tbsp (15 ml) Dijon mustard

1 cucumber, unpeeled, seeds removed and ¾-inch (1.9-cm) diced

1 yellow bell pepper, cored, seeded and ¾-inch (1.9-cm) diced

1 red bell pepper, cored, seeded and ¾-inch (1.9-cm) diced

1 pint (475 ml) red cherry or grape tomatoes, halved through the stem

½ medium red onion, thinly sliced into half-rounds

¼ cup (60 ml) capers in brine, drained

3 ounces (85 g) baby arugula

½ lb (227 g) feta or ricotta salata, ¾-inch (1.9-cm) diced

Preparation:

Preheat the oven to 400 F (204 C).

For the croutons, place the bread on a sheet plan, drizzle with 2 tbsp (30 ml) olive oil, sprinkle with ½ tsp (2.5 ml) salt and ¼ tsp (1.25 ml) black pepper, toss together and spread out in one layer. Bake for 10 minutes, tossing once, until lightly browned. Transfer to a bowl and set aside. Dry the shrimp. On the same sheet pan (no need to wash it) toss the shrimp with 2 tbsp (30 ml) olive oil, 1 tsp (5 ml) salt and ½ tsp (2.5 ml) black pepper. Spread out and roast for 7 minutes, until just pink and firm. Set aside

Meanwhile, in a 1-cup (250 ml) glass measuring cup, whisk together the ¼ cup (60 ml) vinegar, the garlic, mustard, 1 tsp (5 ml) salt and ½ tsp (2.5 ml) black pepper. While whisking, slowly add the remaining ¼ cup (60 ml) olive oil and set aside.

In a large bowl, combine the cucumber, bell peppers, tomatoes, red onion, capers, croutons and shrimp. Pour enough vinaigrette over the mixture to moisten. Add the arugula, feta and the remaining vinaigrette and toss lightly. Sprinkle with the remaining 2 tbsp (30 ml) vinegar and extra salt and serve at room temperature. Serves 6.

From Ina Garten’s Go-To Dinners

Turmeric is a vibrant yellow spice that is said to have several health benefits, including reducing inflammation. In this recipe from Canadian Living, chicken thighs are tossed in turmeric, thyme and salt before being browned and set aside. In the same skillet, cook onion, ginger and garlic for a few minutes. Add rice and more turmeric, add water and stock and bring to a boil. Place reserved chicken on rice, cover skillet and bake about 25 minutes. Serve with a yogurt, lime and cilantro sauce and lime wedges, if desired. Cook’s note: I omitted the cilantro leaves and lime wedge garnish. If your ovenproof skillet doesn’t have a lid, cover the pan tightly with aluminum foil before putting it in the oven.

Avoiding Additives and Preservatives

Make sure your dried spices do not contain colour or anti-caking agents. I used Imagine Organic chicken stock and Astro Balkan-style yogurt. Use freshly squeezed lime juice.

Toss chicken with turmeric, thyme and salt

Brown chicken and set aside. Cook the onion, garlic and ginger, add rice, turmeric and liquid, return chicken to pan and bake.

Skillet turmeric chicken with rice, topped with yogurt lime cilantro sauce

Ingredients:

Chicken and rice

6-8 skinless boneless chicken thighs (about 1.4 lb/625 g)

2 tsp (10 ml) ground turmeric, divided

1 tsp (5 ml) dried thyme

1 tsp (5 ml) salt

2 tbsp (30 m) canola oil, divided

1 tbsp (15 ml) grated fresh ginger

2 cloves garlic, finely chopped

1 onion, chopped

1 ½ cups (375 ml) basmati rice, rinsed and drained

1 2/3 cups (415 ml) sodium-reduced chicken stock

1 cup (250 ml) water

¼ cup (60 ml) chopped cilantro

Lime wedges (optional)

Yogurt, lime and coriander sauce

1 cup (250 ml) 2% plain Greek yogurt

1 cup (250 ml) fresh cilantro leaves

1 tsp (5 ml) grated lime zest

1 tbsp (15 ml) lime juice

Preparation:

Sauce

In blender, combine yogurt, cilantro leaves, lime zest and lime juice. Season with salt and pepper. Blend until smooth. Makes about 1 cup.

Chicken and rice

Preheat oven to 425 F (218 C). In bowl, mix chicken thighs with 1 tsp (5 ml) of the turmeric, the thyme and salt. In large ovenproof skillet with lid, or large casserole dish, heat half of the oil over medium-high heat. Add chicken and cook until browned on all sides, 3 to 5 minutes. Transfer chicken to plate and set aside.

In same skillet, heat remaining oil over medium heat. Add ginger, garlic and onion and cook, stirring often, until onions are softened, 2 to 3 minutes. Add rice and remaining turmeric and cook, stirring constantly, for 30 seconds. Pour in chicken broth and 1 cup (250 ml) water. Bring to boil. Place reserved chicken on rice.

Cover skillet and bake until rice has absorbed all the liquid, 20 to 25 minutes. Sprinkle with cilantro. Serve with yogurt, lime and cilantro sauce and with lime wedges, if desired. Serves 4-6.

From Canadian Living

This recipe from Real Simple is perfect for a weeknight supper. Cook bacon and then cook Swiss chard stems and leaves in the bacon drippings. While the chard bakes for 5 minutes, whisk together flour, milk, eggs, cheese, salt and pepper. Remove the chard from the oven and pour the batter into the skillet. Bake until puffy and golden brown, about 25 minutes. Top with bacon, chives and more cheese and serve. Cook’s note: To make this recipe vegetarian, just omit the bacon and sauté the chard in olive oil. The recipe suggests serving this with sour cream, but it was delicious without it.

Avoiding Additives and Preservatives

Use a bacon that uses celery salt as a preservative instead of nitrites. Use unbleached flour and genuine Parmesan cheese – the name will be stamped on the rind. No Name sour cream is additive-free.

Cook Swiss chard stems and leaves in bacon drippings, then bake for 5 minutes

Pour batter into pan

Bake until puffy and golden, about 25 minutes

Serve topped with bacon, chives and cheese

Ingredients:

5 slices bacon (8 ounces/227 g total), chopped

1 pound (454 g) bunch Swiss chard, stems and leaves separated and finely chopped

1 cup (250 ml) all-purpose flour

1 cup (250 ml) whole milk

4 large eggs

2 ounces (57 g) parmesan cheese, grated (about ½ cup/125 ml), plus more for serving

½ teaspoon (2.5 ml) kosher salt

¼ teaspoon (1.25 ml) freshly ground black pepper

2 tablespoons (30 m) chopped fresh chives

½ cup (125 ml) sour cream

Preparation:

Preheat oven to 425°F (218°C). Cook bacon in a 12-inch (30-cm) oven proof skillet over medium, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving 2 tablespoons (30 ml) drippings in skillet.

Add chard stems to skillet; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add chard leaves; cook, stirring constantly, until wilted, about 2 minutes. Move chard away from edges of skillet, leaving about ½ inch (1.27 cm) of space around edges. Place in oven and bake for 5 minutes.

Whisk flour, milk, eggs, cheese, salt and pepper in a medium bowl until smooth.

Remove skillet from oven and carefully pour in batter. Return skillet to oven and bake until puffy and golden brown, about 25 minutes. Top with bacon, chives, and more grated cheese. Serve with sour cream. Serves 4.

From Real Simple

If one of your resolutions for 2023 is to eat more veggies, try this vegetarian chili from Evergreen Kitchen. The ingredient list is a bit long, but using your food processor to mince the vegetables reduces the prep time. Once everything is in the pot, the chili will be ready in about 35 minutes. Cook’s note: Instead of canned beans and lentils, I used 1 cup (250 ml) of dried kidney beans and 1 cup (250 ml) of dried lentils. I soaked the dried kidney beans overnight, drained them, covered them with cold water and then simmered them until tender. Lentils don’t require soaking; just cover with water, bring to a boil and simmer for about 25 minutes. I topped the chili with sour cream, parsley, red onion, shredded cheddar cheese and tortilla chips.

Avoiding Additives and Preservatives

I used No Name tomato paste, Blue Menu diced tomatoes, Unico roasted red peppers, Imagine Organic stock and La Costena chipotle peppers in adobo sauce. Check the dried spices for colour and anti-caking agents. If you are using canned beans and lentils, Blue Menu and Unico brands are usually additive-free.

Easy veggie chili

Ingredients:

1 sweet onion, quartered (10 oz/283 g)

2 carrots, peeled and roughly chopped

2 celery ribs, roughly chopped

2 tbsp (30 ml) extra-virgin olive oil, divided

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

4 garlic cloves, minced

2 tbsp (30 ml) tomato paste

1 tbsp (15 ml) ground cumin

2 tsp (10 ml) ground coriander

¾ tsp (7.5 ml) smoked sweet paprika

2 cans (28 fl oz/796 ml each) diced fire-roasted tomatoes

1 can (19 fl oz/540 ml) lentils, drained and rinsed

1 can (14 fl oz/398 ml) kidney beans, drained and rinsed

2/3 cup (165 ml) roasted red peppers from a jar, diced

1 cup (250 ml) vegetable stock

3 tbsp (45 ml) tamari

1 canned chipotle pepper in adobo, minced + 1 tbsp (15 ml) adobo sauce

Toppings (optional)

Pitted, peeled and chopped avocado

Diced red onion

Sour cream or plain Greek yogurt

Shredded sharp cheddar cheese

Chopped fresh cilantro leaves

Preparation:

In a food processor, pulse the onion until finely minced. Transfer to a medium bowl. Add the carrots and celery to the food processor and pulse until finely minced; keep them in the food processor for now.

In a large Dutch oven or pot, heat 1 tbsp (15 ml) of the oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the carrots, celery and sweet potato and cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

Add the remaining 1 tbsp (15 ml) oil, farlic, tomate paste, cuin, corander and smoked paprika. Cook, stirring constantly, until frangrant, 1 to 2 minutes.

Add the tomatoes, lentils, kidney beans, roasted red peppers, vegetable stock, tamari and chipotle pepper and adobo sauce. Stir to mix. Cover with a lid and simmer over medium-low heat, stirring occasionally until the sweet potato is fork-tender, about 25 minutes. Remove the lid and simmer to thicken slightly, 5 to 10 minutes.

Ladle the chili into bowls. Garnish with toppings of your choice. Serves 6-8.

From Evergreen Kitchen

If you are looking for a way to squeeze every last drop of goodness out of the holiday turkey, try this turkey barley soup recipe from Canadian Living’s 20th Anniversary Cookbook. Reserve about 4 cups (1 L) of cubed cooked turkey and then make broth from the turkey carcass. Add carrots, celery and pearl barley to the strained stock and cook until the vegetables and barley are tender. Add the cooked turkey and corn and simmer for a minute or two until heated through.

Avoiding Additives and Preservatives

I use Imagine Organic chicken stock and Unico or Blue Menu tomatoes. Frozen corn kernels are usually additive free.

Turkey barley soup

Ingredients:

Broth

1 onion, chopped

2 carrots, chopped

1 bay leaf

10 peppercorns

¼ cup (60 ml) parsley stalks

1 turkey carcass

8 cups (2 L) water

10 oz (284 ml) chicken stock

19 oz (540 ml) canned tomatoes

Soup

1 cup (250 ml) sliced carrots

½ cup (125 ml) sliced celery

1/3 cup (85 ml) pearl barley

4 cups (1 L) cubed cooked turkey

½ cup (125 ml) corn kernels

Salt and pepper

2 tbsp (30 ml) chopped fresh parsley

Preparation:

Broth

In stockpot, combine onion, carrots, bay leaf, peppercorns, parsley, turkey carcass, water, chicken stock and tomatoes; bring to boil. Reduce heat and simmer for 2 ½ hours. Strain.

Soup

In clean stockpot, combine strained turkey broth, carrots, celery and pearl barley; simmer for 30 minutes or until barley and vegetables are tender.

Add turkey and corn; cook for 1 minute or until heated through. Season with salt and pepper to taste. Ladle into bowls; garnish with parsley. Serves 6.

From Canadian Living’s 20th Anniversary Cookbook

Once you assemble your ingredients, this stir-fry recipe from Real Simple is on the table in 15 minutes. Marinate sliced steak in cornstarch and soy sauce while you make a quick sauce and chop the scallions, ginger and green beans. Quickly stir fry the beef, add the ginger and scallions, add the beans and finally add the sauce. Serve garnished with scallion greens and sesame seeds. Cook’s note: The recipe calls for green beans, but I used asparagus. You could also substitute broccoli. I omitted the rice.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Natural Value sriracha for the chili-garlic sauce and Lee Kum Kee sesame oil.

This dish cooks quickly, so assemble your ingredients in advance

Ginger stir-fry beef

Ingredients:

1 cup (250 ml) long-grain white rice

1 pound (454 g) flank steak, thinly sliced against the grain

1 tablespoon (15 ml) cornstarch

3 tablespoons (45 ml) lower-sodium soy sauce, divided

3 tablespoons (45 ml) chili-garlic sauce (such as sambal oelek)

1 tablespoon (15 ml) sesame oil

4 scallions

3 tablespoons (45 ml) canola oil

1 2-inch (5-cm) piece fresh ginger, peeled and cut into thin matchsticks

12 ounces (340 g) trimmed green beans

2 tablespoons (30 ml) toasted sesame seeds

Preparation:

Cook rice according to package directions. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, toss steak, cornstarch, and 1 tablespoon (15 ml) soy sauce in a medium bowl until steak is evenly coated. Combine chili-garlic sauce, sesame oil, and remaining 2 tablespoons (30 ml) soy sauce in a small bowl. Roughly chop scallion whites and thinly slice dark green scallion tops.

Heat canola oil in a large wok or skillet over high. Add steak mixture in a single layer; cook, undisturbed, for 1 minute. Stir once and cook, undisturbed, for 1 minute. Add ginger and scallion whites; cook, stirring often, until steak is well browned, about 2 minutes.

Push steak to sides of pan, creating room in middle, and add beans. Cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until beans are barely tender, 3 to 5 minutes. Add soy sauce mixture; cook, stirring often, until steak and vegetables are well coated, about 1 minute. Serve with rice, topped with sliced scallion greens and sesame seeds. Serves 4.

From Real Simple

This recipe from Bonnie Stern’s Don’t Worry, Just Cook could be served as an appetizer or main dish. Shrimp are seared and topped with butter, honey chilies, garlic, a sweet citrus sauce, scallions and cilantro. This spicy dish cooks quickly, so be sure to have all the ingredients measured and at hand before you begin cooking. Serve over rice, or, if you are using peeled shrimp, serve in lettuce cups.

Avoiding Additives and Preservatives

I used thawed frozen shrimp with only salt added as a preservative. Look for butter that contains only milk or cream, with no colour added. Use pure honey and freshly squeezed lime juice. Check the tamarind for colour and preservatives or substitute 2 tbsp (30 ml) of lime juice mixed with 2 tbsp (30 ml) of brown sugar.

Hot sweet shrimp

Ingredients:

1 ½ lb (680 g) extra-large (12 to 16 count) shrimp, shells on and deveined

1 whole star anise or ½ tsp (2.5 ml) ground

1 tsp (5 ml) coriander seeds, crushed, or ¼ tsp (1.25 ml) ground

1 tsp (5 ml) kosher salt

2 tbsp (30 ml) butter

1 tbsp + 1 tbsp (15 ml + 15 ml) honey

1 long red chili, thinly sliced into rounds

1 jalapeno, seeds and ribs removed if desired, diced small

2 garlic cloves, finely chopped

2 tbsp (30 ml) extra virgin olive oil

2 tbsp (30 ml) tamarind paste thinned with 2 tbsp (30 ml) water or substitute 2 tbsp (30 ml) fresh lime juice mixed with 2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) fresh lime juice

1 tbsp (15 ml) light brown sugar

3 scallions, sliced

¼ cup (60 ml) chopped fresh cilantro, plus sprigs for serving

Preparation:

Pat the shrimp dry with paper towel and set aside in the refrigerator. Place the whole star anise and coriander seeds in a hot, dry skillet and toast over medium-high heat for 30 to 45 seconds. Let cool, then grind the spices in a mortar and pestle or in an electric spice grinder. Skip this step if you are using ground spices.

Combine the ground star anise, ground coriander and salt in a small ramekin. Have the butter, honey, chilies, garlic, olive oil, tamarind, lime juice, brown sugar, green onions and cilantro is separate ramekins close to the stove.

Set a cast iron or heavy-bottomed skilled over medium heat to get very hot.

Increase the heat to medium-high and when the pan is extremely hot, add the shrimp to the dry pan in a single layer. Let the bottom side of the shrimp brown for 1 to 2 minutes. Add the butter, drizzle with 1 tbsp (15 ml) honey, scatter the chilies overtop and sprinkle with half the salt-spice mixture. Using a large metal spatula, flip the shrimp over. Brown on the second side. Add the garlic, remaining spice mixture, 1 tbsp (15 ml) honey, olive oil, tamarind, lime juice and brown sugar and toss together. Add the scallions and cilantro and cook gently until the shrimp are opaque.

Serve with cilantro sprigs scattered on top. Serve 4-6.

From Don’t Worry, Just Cook

I recently purchased Evergreen Kitchen by Canadian recipe developer Bri Beaudoin and am loving it. The recipes are for weeknight vegetarian meals and they are hearty and delicious. The book also provides options for making the recipes vegan. We try to go vegetarian once or twice a week and these recipes are terrific. This carrot and lentil dish would also be a great side dish for meat, fish or poultry. Cook’s note: To make this dish more economical, use dried chickpeas and lentils. Soak ½ cup (125 ml) of dried chickpeas overnight in water, then drain, cover with water and cook until tender. Cook 2 cups (500 ml) of dried lentils in simmering water for 20-30 minutes. I omitted the lemon zest and juice and yogurt.

Avoiding Additives and Preservatives

Make sure your butter does not contain colour and that the hot pepper flakes and dried spices do not contain colour or anti-caking agents. I used pure honey and Natural Value organic sriracha, which is additive free. Blue Menu chickpeas and lentils are additive free, as is President’s Choice Old-Fashioned Dijon mustard. No Name sliced almonds are free of preservatives. I used Tre Stelle feta, which has no artificial ingredients. Astro original Balkan-style yogurt is additive free.

Make the hot honey glaze

Drizzle glaze over carrot and chickpeas and roast

Combine lentils with spices, mustard, oil and parsley

Spread carrots and chickpeas over lentils, drizzle with glaze, top with almonds and heat through - to serve, top with crumbled feta

Ingredients:

Hot honey

3 tbsp (45 ml) honey

3 tbsp (45 ml) butter

1 tsp (5 ml) hot pepper flakes

1 tbsp (15 ml) hot sauce

Roasted carrots and lentils

1 lb (454 g) carrots, peeled and cut diagonally ½-inch (1.25-cm) thick

1 can (14 oz/398 ml) chickpeas, drained, rinsed and patted dry

¾ tsp (3.75 ml) fine sea salt, divided

2 cans (19 fl oz/562 ml each) lentils, drained and rinsed

2 tbsp (30 ml) extra-virgin olive oil

2 tsp (10 ml) Dijon mustard

1 ½ tsp (7.5 ml) ground cumin

¼ tsp (1.25 ml) cinnamon

¼ cup (60 ml) minced fresh flat-leaf parsley leaves

¼ cup (60 ml) sliced almonds

Zest and juice of half a lemon

1/3 cup (85 ml) crumbled feta cheese

½ cup (125 ml) plain Greek yogurt

Preparation:

Place an oven rack in the centre position and preheat to 425 F (220 C). Line a large baking sheet with parchment paper.

In a small saucepan, stir together the honey, butter, red pepper flakes and hot sauce over low heat. Once the butter is melted, cook, stirring occasionally, for another 5 minutes to let the flavours infuse.

Scatter the carrots and chickpeas on the prepared baking sheet. Drizzle with half of the honey and toss to coat Sprinkle with ½ tsp (2.5 ml) of the salt and toss to coat. Roast until the carrots are almost fork-tender but not yet fully cooked, 15 to 20 minutes.

In a 13 x 9-inch (33 x 22-cm/3.5 L) casserole dish, combine the lentils, olive oil, Dijon mustard, cumin, cinnamon and remaining ¼ tsp (1.25 ml) salt. Add the parsley and stir to mix.

Pile the carrots and chickpeas on top of the lentils. Drizzle with the remaining hot honey and sprinkle with the almonds. Bake until the lentils are warm, about 5 minutes. Garnish with the lemon zest, lemon juice, feta and dollops of yogurt. Serves 4.

From Evergreen Kitchen

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