This hearty salad from Real Simple combines cooked farro with asparagus, peas, feta cheese, nuts, orange segments and fresh tarragon, dressed with a tasty brown butter vinaigrette. This is a great side dish or vegetarian main course. Cook’s note: I used almonds instead of pistachios. I also boiled the asparagus and peas separately, instead of adding to the farro while it was cooking.

Avoiding Additives and Preservatives

Tre Stelle feta is additive-free. Check the pistachios and butter to make sure they don’t contain colour or preservatives. I used pure maple syrup, President’s Choice Old-Fashioned Dijon mustard and Acetaia La Bonissma balsamic vinegar, which has no added sulfites.

Farro salad with brown butter vinaigrett



¾ cup (187.5 ml) farro

1 ½ tsp (7.5 ml) kosher salt

1 lb (454 g) asparagus, trimmed and cut into 3-in. (7.6-cm) pieces

1 cup (250 ml) frozen petite peas

2 oz (56 g) feta cheese, crumbled (about ½ cup/125 ml), divided

¼ cup (60 ml) salted roasted pistachios, divided

2 medium navel oranges, peeled and sliced into segments, divided

2 tbsp (30 ml) chopped fresh tarragon


¼ cup (60 ml/½ stick) unsalted butter

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

2 tsp (10 ml) maple syrup

1 tsp (5 ml) Dijon mustard

¾ tsp (3.75 ml) kosher salt

¼ tsp (1.25 ml) freshly ground black pepper



Combine farro, salt, and 2 cups (500 ml) water in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until farro is tender and liquid is absorbed, about 30 minutes. During last 5 minutes of cook time, stir in asparagus and peas; cover. Transfer mixture to a large bowl to cool slightly.


Melt butter in a small saucepan over medium. Cook, stirring often, until butter is just browned and smells nutty, about 5 minutes. Remove from heat and let cool for 5 minutes. Whisk oil into butter.

Whisk vinegar, syrup, mustard, salt, and pepper in a high-sided bowl until combined. Slowly drizzle in butter mixture, whisking constantly, until dressing is smooth and emulsified.


Add half of the feta, half of the pistachios, and ¾ of the orange segments to farro mixture. Add dressing and toss to combine.

Transfer to a serving bowl. Top with remaining pistachios, feta, and orange segments. Sprinkle with tarragon. Serve warm. Serves 4.

From Real Simple

This delicious recipe from Food and Wine is based on the classic roast chicken with bread salad dish from Zuni Café in San Francisco. Stuff garlic and thyme under the chicken skin, sprinkle with salt and pepper and refrigerate, uncovered, for 24-48 hours. This dry-brining technique results in beautifully seasoned meat and crispy skin. Bake cubed bread for the salad and toss the croutons with salad dressing, scallions, garlic, currants and pine nuts. Then bake the bread salad for about 25 minutes and set aside. Roast the chicken in a cast-iron skillet and while it rests toss the pan drippings with the bread salad in a large bowl. Add greens and more dressing to the salad just before serving. Serve the chicken with the bread salad. Cook’s note: I used skin-on, bone-in chicken thighs instead of a whole chicken, raisins instead of currants and baby arugula for the greens.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar to soak the currants and also for the dressing. Ace Bakery bread is usually free of additives. Check the currants and pine nuts to be sure they are free of sulfites and other preservatives.

Stuff garlic and thyme under chicken skin

Dry brining seasons and the meat and makes the skin crispy

Combine croutons with currents, scallions and pine nuts

Add greens and more dressing to the salad just before serving

Zuni chicken and bread salad


Roast chicken

1 (3 ½ – to 4-pound/1.6-1.8 kg) free-range whole chicken

4 (4-inch/10-cm) thyme sprigs

4 small garlic cloves, smashed and roughly chopped

3 ½ teaspoons (17.25 ml) fine sea salt

¼ teaspoon (1.25 ml) black pepper

Bread salad

1 tablespoon (15 ml) warm water (90°F to 110°F/32°C to 43°C)

1 teaspoon (5 ml) red wine vinegar

1 tablespoon (15 ml) dried currants

¾ cup (187.5 ml) extra-virgin olive oil, divided

2 tablespoons (30 ml) Champagne vinegar

¾ teaspoon (3.75 ml) fine sea salt

½ teaspoon (2.5 ml) black pepper

½ pound (226 g) day-old, open-crumb, chewy, rustic bread loaf (not sourdough), cut into large (2-inch/5-cm) chunks (about 2 ½ cups/635 ml)

4 medium scallions (about 2 ounces/56 g), trimmed and thinly sliced crosswise (about ¾ cup/187.5 ml)

3 garlic cloves, thinly sliced (about 1 tablespoon/15 ml)

1 tablespoon (15 ml) pine nuts

4 cups (1 L) lightly packed greens (such as chicory, escarole, or radicchio) (about 4 ounces/113 g)


Make the roast chicken

Gently loosen skin from chicken breasts and thighs using your fingers. Stuff thyme and garlic under skin, spreading in an even layer. Sprinkle salt and pepper evenly over chicken. Place chicken on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, at least 24 hours or up to 48 hours.

Make the bread salad

Preheat oven to 450°F (232°C). Stir together 1 tablespoon (15 ml) warm water and red wine vinegar in a small bowl; add currants, and soak until plumped, about 10 minutes. Drain currants; set aside.

Whisk together ½ cup (125 ml) olive oil and Champagne vinegar in a small bowl; season dressing with salt and pepper.

Toss together bread and 2 tablespoons (30 ml) olive oil on a rimmed baking sheet until well combined. Bake in preheated oven until lightly toasted, 8 to 12 minutes, flipping bread once halfway through baking time. Let stand on baking sheet until cool enough to handle, 5 to 10 minutes; tear bread into smaller, bite-size (1- to 1 ½ -inch/2.54- to 3.8-cm) pieces. Toss bread with three-quarters of dressing (about ½ cup/125 ml) in a large bowl, and let stand until bread absorbs liquid, about 15 minutes.

Heat ½ tablespoon (7.5 ml) olive oil in a 10-inch (25-cm) cast-iron skillet over medium-low. Add scallions and garlic; cook, stirring often, until softened, about 2 minutes. Stir in pine nuts. Transfer to bowl with bread. Add currants and toss until well combined.

Spoon bread salad into a shallow 8-inch (20-cm) square baking dish. Cover loosely with aluminum foil; bake in preheated oven until heated through, about 15 minutes. Uncover and bake until tops of bread cubes are dry and bottoms are lightly browned, 6 to 10 minutes. Remove from oven; set aside.

Increase oven temperature to 500°F (260°C). Wipe skillet clean, and transfer to oven to preheat for 8 minutes. Remove heated skillet from oven and add remaining 1 ½ tablespoons (22.5 ml) oil to hot skillet, swirling to coat. Pat chicken dry, and carefully place in skillet, breast side up. Roast until juices run clear when a thigh is pierced using a knife and an instant-read thermometer inserted in thickest portion of breast and thigh registers at least 160°F to 165°F (71°c to 73°C), 45 to 55 minutes. Transfer chicken to a cutting board, and let rest, uncovered, 10 minutes.

Tilt chicken and cutting board over skillet and drain juices into drippings. Skim fat from juices in skillet and bring to a simmer over medium-low; stir and scrape bottom of skillet to soften any hard golden drippings using a wooden spoon, about 1 minute. Return bread salad to large bowl; drizzle with a spoonful of pan juices, and toss. Add greens and remaining 3 tablespoons (45 ml) dressing; fold until well combined.

Cut chicken into pieces. Arrange bread salad mixture and chicken on a platter. Serve immediately. Serves 4.

From Food and Wine

This recipe from Don’t Worry, Just Cook is quick, easy and looks great. Arrange fish on a baking sheet and drizzle with oil, lemon zest and seasoning. Scatter rosemary and thyme sprigs over fish and arrange lemon slices around and on top of fish. Add cherry tomatoes and broccoli florets to the baking sheet. Bake until the fish is cooked through and serve. Salmon, halibut or cod would also work with this recipe and it can be served hot or at room temperature.

Avoiding Additives and Preservatives

Every ingredient in this recipe is fresh and free of additives and preservatives.

Place all ingredients on sheet pan

Roast until the fish is cooked through

Roasted Arctic char with lemons and herbs


1 ½ to 2 lbs (680 to 907 g) boneless, skinless Arctic char or salmon, whole or in portioned pieces

2 tbsp + 2 tbsp (30 ml + 30 ml) extra virgin olive oil

Grated peel of ½ lemon

1 tsp (5 ml) kosher salt plus more for tossing

1/8 tsp (0.63 ml) freshly ground black pepper

3 sprigs fresh rosemary, plus more to serve

3 sprigs fresh thyme, plus more to serve

1 lemon, sliced

2 cups (500 ml) cherry tomatoes

2 cups (500 ml) broccoli florets, cut into 1-inch (2.54-cm) pieces


Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Arrange the fish on the lined baking sheet with the skinned side down. Drizzle with 2 tbsp (30 ml) olive oil and sprinkle with lemon peel, salt and pepper. Turn the fish over a few times to coat well. Scatter the rosemary and thyme sprigs over the fish and arrange the lemon slices beside, around, or on top of it. Toss the cherry tomatoes and broccoli florets with 2 tbsp (30 ml) oil and some salt. Arrange them around the fish.

Depending on the thickness of the fish, cook for 10 to 12 minutes or longer, or until the fish is just cooked through. Press the thickest part of the fish with the back of a spoon; if it flakes, its cooked. The tomatoes and broccoli should be just cooked.

Replace the now dried sprigs of herbs with fresh sprigs To serve, arrange the roasted lemon slices on top of the fish and the vegetables around. Serves 4-6.

From Don’t Worry, Just Cook

This recipe from Real Simple is great comfort food. Cook the pasta, drain and set aside. Brown the sausage meat and add to the drained pasta. Cook the Brussels sprouts until wilted and then combine flour, garlic, water, milk and Worcestershire sauce to make a sauce. Reduce the sauce, stir in the cheese and then add the sausage and pasta. Top with more cheese and broil until golden and bubbling.

Avoiding Additives and Preservatives

I use Free From hot Italian sausages, unbleached flour and Lea & Perrins Worcestershire sauce; all are additive-free. Check the Gruyère to make sure it does not contain colour. Genuine Parmesan has no colour or preservatives added; it will have the name stamped on the rind.

Cheesy sausage pasta bake with Brussels sprouts


Kosher salt, for water

12 ounces (340 g) rigatoni pasta

8 ounces (226 g) sweet Italian pork sausage, casings removed

1 teaspoon (5 ml) olive oil

10 ounces (283 g) Brussels sprouts, thinly sliced

1 ½ tablespoons (22.5 ml) all-purpose flour

3 cloves garlic, finely chopped

2 cups (500 ml) whole milk

1 tablespoon (15 ml) Worcestershire sauce

10 ounces (283 g) Gruyère cheese, shredded (about 2½ cups/725 ml), divided

1 ½ ounces (43 g) Parmesan cheese, grated (about ¾ cup/187 ml)


Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain, reserving 1¼ cups (312 ml) cooking water. Return pasta to pot. Preheat broiler with rack in middle position.

Heat a large, broiler-safe skillet over medium-high. Add sausage; cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Transfer to pot with pasta.

Heat oil in skillet. Add Brussels sprouts and cook until wilted and charred, 3 to 4 minutes. Add flour and garlic; cook, stirring constantly, for 1 minute. Add ¼ cup (60 ml) cooking water and whisk until combined, about 30 seconds.

Reduce heat to medium. Stir in milk, Worcestershire sauce, and remaining 1 cup (250 ml) cooking water; bring to a simmer. Cook until liquid has reduced by a quarter, 6 to 7 minutes. Add 1¾ cups (437 ml) Gruyère. Stir in pasta and sausage.

Top pasta with Parmesan and remaining ¾ cup (187 ml) Gruyère. Broil until golden, 3 to 5 minutes. Serves 4-6.

From Real Simple

In this sheet-pan recipe from NYT Cooking, sausages are roasted with shallots and apples until caramelized and then tossed with a little apple cider vinegar for added flavour. A great weeknight supper with only one pan to wash!

Avoiding Additives and Preservatives

I use Free From hot Italian sausages and President’s Choice Old-Fashioned Dijon mustard, which is additive free.

This recipe features shallots with apples

Sheet-pan sausages with caramelized shallots and apples


6 shallots, trimmed on both ends and peeled (about 6 ounces/170 g)

2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)

1 tablespoon (15 ml) olive oil, plus more as needed

Kosher salt and black pepper

1 pound (454 g) sweet or hot Italian sausages

3 fresh rosemary sprigs

1 teaspoon (5 ml) whole-grain mustard

1 to 2 teaspoons (5-10 ml) apple cider vinegar, to taste

Chopped fresh parsley, for serving (optional)


Heat the oven to 425 degrees F (218 C). Cut the shallots lengthwise into ½-inch- (1.25-cm-) thick wedges. Core the apples and cut into ½-inch- (1.25-cm-) thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon (15 ml) olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.

Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees F (71 C) and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately. Serves 4.

From NYT Cooking

Here’s another delicious recipe from the vegetarian cookbook Evergreen Kitchen. Cook onion, garlic, chipotle peppers and sauce and then add passata, tomatoes and quinoa. Cover and bake until the quinoa is cooked. Stir in pinto beans, corn, cheddar cheese and cilantro. Top with more cheese and broil until the cheese is golden brown and bubbling. Garnish with pickled red onions, scallions and more cilantro.

Avoiding Additives and Preservatives

La Costena canned chipotle peppers in adobo sauce are additive free, as are most brands of passata. Unico or Blue Menu diced tomatoes and pinto beans are additive free, as is Green Giant frozen corn. Make sure the cheddar does not contain colour.

Cheesy chipotle quinoa bake


Pickled red onions

2/3 cup (165 ml) boiling water

1 tbsp (15 ml) granulated or cane sugar

1 tsp (5 ml) fine sea salt

2/3 cup (165 ml) apple cider vinegar

1 red onion, thinly sliced

Quinoa bake

2 tbsp (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped (2 cups/500 ml)

4 garlic cloves, minced

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

1 tbsp (15 ml) ground cumin

1 jar (23 fl oz/680 ml) passata

½ cup (125 ml) water

1 can (14 fl oz/398 ml) diced tomatoes

2 tbsp (30 ml) tamari

1 cup (250 ml) dried quinoa, rinsed and drained

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

1 ½ cups (375 ml) frozen corn kernels

2 cups (500 ml) shredded aged cheddar cheese (8 oz/227 g), divided

¾ cup (187 ml) chopped fresh cilantro leaves and more for garnish

½ cup (125 ml) quick pickled red onions

2 scallions, thinly sliced


Pickled red onions

Run warm water over a 4-cup (1 L) mason jar to warm the glass.

Pour the boiling water into the jar. Add the sugar and salt, then stir until dissolved. Pour in the apple cider vinegar and add the sliced red onion. Use a spoon to press the onions down into the liquid. If the onions are not fully submerged, add equal parts of additional water and apple cider vinegar to cover.

The picked red onions are best enjoyed when soft and light pink. You can enjoy them after 30 minutes of soaking, but they’ll get better over time. Let sit on the counter for 1 hour to cool, seal with the lid and refrigerate for up to 2 weeks.

Quinoa bake

Place an oven rack in the centre position and preheat oven to 425 F (220 C).

In a large Dutch oven or braiser, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Add the garlic, chipotle peppers and adobo sauce and cumin and cook, stirring frequently, until fragrant, 1 to 2 minutes. Pour in the passata. Use the water to rinse the jar and pour the contents in to the pot. Add the tomatoes and tamari, stir and bring to a simmer over medium heat. Stir in the quinoa.

Cover the pot with a lid and bake for 20 minutes, or until the quinoa is fully cooked.

Remove the chipotle-quinoa from the oven and reposition the oven rack, if needed, so that the top of the pot is 4 to 5 inches (10 to 12 cm) under the broiler. Set the oven to broil.

To the pot, stir in the pinto beans, corn, 1 cup (250 ml) of the cheddar and cilantro. Sprinkle with the remaining 1 cup (250 ml) cheddar. Broil until the cheese is golden brown and bubbling, 4 to 8 minutes (watch carefully, as broil times vary). Remove from the oven and top with picked red onions, scallions and more cilantro. Serves 6-8.

From Evergreen Kitchen

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


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


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


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


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


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


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


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



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

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