New Finds


Now that the weather is finally warming up, I’m in the mood for main-dish salads. This recipe from the Canadian Living Summer Collection tastes as good as it looks. Top greens, avocado, tomatoes, feta, hardboiled eggs and grilled steak with a tangy buttermilk horseradish dressing. Cook’s note: I used watercress instead of pea shoots.

Avoiding Additives and Preservatives

Check the labels of the feta, buttermilk and sour cream to ensure they are additive-free. Recently, I’ve been using Riviera Petit Pot sour cream. I used Eden Organic red wine vinegar instead of white wine vinegar and grated fresh horseradish root instead of using store-bought horseradish, which usually contains sulfites or sodium benzoate.

Steak and egg Cobb salad

Ingredients:

Buttermilk Horseradish Dressing

½ cup (125 ml) buttermilk

¼ cup (60 ml) sour cream

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) finely chopped chives

4 teaspoons (20 ml) prepared horseradish

¼ teaspoon (1 ml) each salt and pepper

Salad

2 eggs

1 beef strip loin grilling steak (about 14 oz/400 g)

1 ½ (7.5 ml) teaspoon canola oil

½ teaspoon (2.5 ml) each salt and pepper

4 cups (1 L) baby arugula

4 cups (1 L) pea shoots

Quarter small red onion , thinly sliced

1 avocado , sliced

16 cherry tomatoes , halved

½ cup (125 ml) crumbled feta cheese

Preparation:

Buttermilk Horseradish Dressing: In medium bowl, whisk together buttermilk, sour cream and vinegar; whisk in chives, horseradish, salt and pepper until combined.

Fill small saucepan with water; bring to boil over high heat. Add eggs; cook for 7 minutes. Drain and rinse under cold water until chilled, about 2 minutes; drain again. Peel off shells; cut eggs into quarters.

Meanwhile, rub steak all over with oil, salt and pepper. In cast-iron skillet, cook over medium-high heat, flipping once, until medium-rare, 3 to 4 minutes per side. Transfer to cutting board; tent with foil. Let rest for 5 minutes before thinly slicing across the grain.

Meanwhile, on large platter, combine arugula with pea shoots. Arrange red onion, avocado, tomatoes and steak over top. Sprinkle with feta. Drizzle ½ cup (125 ml) of the dressing over salad. Serve remaining dressing with salad, if desired, or reserve for another use. Serves 4.

From the Canadian Living Summer Collection 2019

The Canadian Living Summer Collection is now available on newsstands and it contains more than 100 great summer main dish and side salads. This recipe features mini potatoes and green beans tossed in a tangy chive and caper vinaigrette, topped with sliced pork rib chops.

Avoiding Additives and Preservatives

Look for additive-free capers, and mustard, such as Unico brand capers and President’s Choice Old-Fashioned Dijon.

Combine vinaigrette ingredients

Toss potatoes and green beans with vinaigrette

Top salad with sliced pork rib chops

Ingredients:

Chive Caper Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil

4 ½ (23 ml) teaspoons white vinegar

1 tablespoon (15 ml) chopped rinsed drained capers

1 tablespoon (15 ml) grainy mustard

1 clove garlic, minced

2 tablespoons (30 ml) chopped chives

1 teaspoon (5 ml) liquid honey

Salad

4 cups (1 L) green beans, trimmed

365 g mini potatoes (13 oz, about 24)

4 bone-in pork rib chops (3/4 inch/1.9 cm thick), trimmed

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ (7.5 ml) teaspoon toasted caraway seeds , crushed

½ (2.5 ml) teaspoon each salt and pepper

Preparation:

Chive Caper Vinaigrette

In small bowl, whisk together oil, vinegar, capers, mustard, garlic, chives and honey.

Salad

In large pot of boiling lightly salted water, cook green beans until tender-crisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

In same pot, return water to boil; cook potatoes until fork-tender, about 15 minutes. Drain. Let cool enough to handle; cut potatoes in half.

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

Assembly: In large bowl, toss together green beans, potatoes and Chive Caper Vinaigrette; divide among plates. Top with pork. Serves 4.

From Canadian Living

This recipe from Bon Appetit comes together quickly, making it an ideal weeknight supper. Marinate pork tenderloin in a chile-ginger-garlic-soy sauce while you chop the vegetables. Sauté the pork in batches, which will allow the pork to brown instead of steam, and set aside. Cook the carrots (I used red pepper instead) and then add the greens and toss until they wilt. Serve over steamed rice and top with a vinegar-soy-sesame oil dressing.

Avoiding Additives and Preservatives

I used Simply Natural Organic Sriracha, tamari instead of soy sauce, Eden brand sesame oil and Marukan rice vinegar. I used hot pepper flakes for a garnish instead of gochujang.

Marinate the pork

Stir fry pork in batches until seared and tender

Stir fry vegetables and add kale; heat until it wilts slightly

Spicy pork bowl with greens

Ingredients:

1 1¼-lb. (567 g) pork tenderloin

3 Tbsp. (45 ml) hot chili paste (such as sambal oelek)

2 Tbsp. (30 ml) light brown sugar

1 1″ (2.54 cm) piece ginger, peeled, finely grated

1 garlic clove, finely grated

3 Tbsp. (45 ml) soy sauce, divided

2¼ tsp. (12 ml) toasted sesame oil, divided

3 Tbsp. (45 ml) vegetable oil, divided

Kosher salt

2 medium carrots, peeled, thinly sliced

1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced

1 Tbsp. (15 ml) seasoned rice vinegar

Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Preparation:

Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. (30 ml) soy sauce, and 2 tsp. (10 ml) sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. (15 ml) vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. (15 ml) vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. (15 ml) vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. (15 ml) soy sauce and ¼ tsp. (1.25 ml) sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing. Serves 4.

From Bon Appetit

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 tasty recipe from Real Simple combines spicy chorizo sausage with chicken thighs, scallions, red onion and garlic. Serve with a rice-pasta pilaf.

Avoiding Additives and Preservatives

I used PC chorizo, which is nitrite-free and Imagine Organic chicken stock.

Cook the dried pasta until brown and combine with the rice before adding water

Brown the chorizo

Put onions and chorizo into pan and place browned chicken on top, then roast until chicken is done

Garnish with scallion greens and serve with pilaf

Ingredients:

4 ounces (113 g) dry-cured Spanish chorizo, cut into ¼-in (0.63-cm) pieces

4 6-oz. (170 g) bone-in, skin-on chicken thighs

¾ (3.75 ml) teaspoons freshly ground black pepper

1 teaspoon (5 ml) kosher salt, divided

1½ pounds (680 g) spring onions (about 4 bunches), bottoms halved lengthwise, tops thinly sliced

1 small red onion, cut into ½-in (1.27-cm_ wedges

6 cloves garlic, smashed

1 tablespoon (15 ml_ olive oil

1 ounce (28 g) angel hair pasta, broken into 2-in (5-cm) pieces

1 small yellow onion, finely chopped

1 cup (250 ml) long-grain white rice

2 cups (500 ml) low-sodium chicken broth

Preparation:

Preheat oven to 450°F (232°C) Cook chorizo in a 12-inch (30 cm) cast-iron skillet over medium-high, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

Season chicken with pepper and ¾ tsp (3.75 ml) salt. Add to skillet, skin side down, and cook until skin is browned and crisp, about 6 minutes. Transfer to plate with chorizo.

Add halved spring onion bottoms, red onion, garlic, and chorizo to skillet and stir to combine. Place chicken, skin side up, on top of mixture and transfer skillet to oven. Roast until a thermometer inserted in thickest part of thighs registers 165°F (74°C), about 15 minutes. Remove from oven.

Meanwhile, heat oil in a medium pot over medium-high. Add pasta and cook, stirring often, until browned, about 2 minutes. Stir in yellow onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in rice, broth, and remaining ¼ teaspoon (1.25 ml) salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 3 minutes.

Top chicken with spring onion tops and serve with rice pilaf. Serves 4.

From Real Simple

This excellent recipe from Bon Appetit is great Sunday dinner comfort food. Grind coriander and fennel seeds, combine with citrus zest, oil pepper flakes and paprika and rub the mixture over the chicken. Roast the chicken in water, wine, tomato paste and garlic. While the chicken rests, strain the sauce and pour over the chicken and potatoes. Cook’s note: I used regular paprika instead of smoked paprika. Be sure to add water partway through roasting to keep the sauce from evaporating.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. I used a white wine from Frogpond Farm with a sulfite count of less than 10 parts per million and Imagine Organic chicken stock. The No Name and Unico brands of tomato paste are additive-free.

Crush coriander and fennel seeds

Rub spiced oil into chicken

While the cooked chicken stands, strain the sauce

Citrus-and-chile-rubbed chicken with potatoes

Ingredients:

1 3½–4-lb. (1.6-1.8 kg) chicken

Kosher salt

1 Tbsp. (15 ml) coriander seeds

1 Tbsp. (15 ml) fennel seeds

Zest of 1 small orange

Zest of 1 medium lemon

¼ cup (60 ml) extra-virgin olive oil

1 Tbsp. (15 ml) mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)

1 Tbsp. (15 ml) smoked paprika

¾ cup (180 ml) low-sodium chicken broth or water

½ cup (125 ml) dry white wine

1 Tbsp. (15 ml) tomato paste

4 garlic cloves, crushed

2 lb. (907 g) medium Yukon Gold potatoes, peeled

2 Tbsp. (30 ml) finely chopped parsley

Preparation:

Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.

Preheat oven to 425° F (218° C). Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.

Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. (2.8 L) enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional ¼ cup (60 ml) water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155° F (68° C), 50–60 minutes (temperature will climb to 160° F/71° C as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.

Place potatoes in a large pot and pour in cold water to cover by 1 inch (2.54 cm). Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot.

Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.

Place chicken on a platter and serve potatoes alongside. Serves 4.

From Bon Appetit

This recipe from Bon Appetit is easy to make, quick and tasty. Blitz hot peppers, garlic, fish sauce, salt and oil in a blender and toss with raw shrimp. After the shrimp have marinated for a few minutes, cook them in a hot pan until cooked through and slightly charred. Add basil and toss until it wilts.

Avoiding Additives and Preservatives

Cock brand fish sauce has no preservatives. Look for frozen shrimp with no additives. If buying fresh shrimp, check to make sure it has not been treated with a preservative.

Marinate shrimp in mixture of chiles, garlic, fish sauce, salt and sugar

Stir fry shrimp until cooked through and beginning to brown

Toss in basil, stir until it wilts and serve

Ingredients:

3 hot chiles, such as jalapeno, coarsely chopped

6 garlic cloves, smashed

¼ cup (60 ml) sugar

2 Tbsp. (30 ml) fish sauce

1 tsp. (5 ml) kosher salt

4 Tbsp. (60 ml) vegetable or grapeseed oil, divided

1 lb. (454 g) large shrimp, peeled, deveined

2 cups (500 ml) basil leaves (about 1 bunch)

Lime wedges (for serving)

Preparation:

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. (45 ml) oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. (15 ml) oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside. Serves 4.

From Bon Appetit

This dish from the Barefoot Contessa is a great make-ahead side dish or vegetarian and gluten-free main dish. You can omit the cheese to make it vegan. Note: The recipe uses coarse kosher salt; if you are using a finer-grain kosher salt, use the smaller amount. You can make the salad up to two days ahead, but don’t add the feta until you are ready to serve it.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and a feta cheese with no preservatives, such as Tre Stelle.

Cook quinoa until tender and toss with lemon juice, olive oil and salt

Combine vegetables and herbs in a large bowl

Add quinoa to vegetables and herbs and add feta just before serving

Ingredients:

1 cup (250 ml) quinoa

Kosher salt and freshly ground black pepper

¼ cup (60 ml) freshly squeezed lemon juice (2 lemons)

¼ cup (60 ml) good olive oil

1 cup (250 ml) thinly sliced scallions, white and green parts (5 scallions)

1 cup (250 ml) chopped fresh mint leaves (2 bunches)

1 cup (250 ml) chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded and medium-diced

2 cups (500 ml) cherry tomatoes, halved through the stem

2 cups (500 ml) medium-diced feta (8 ounces/227 g)

Preparation:

Pour 2 cups (500 ml) of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon (5 ml) of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 (5 ml) to 1 ½ (7.5 ml) teaspoons of salt.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons (5 to 10 ml) of salt and 1 teaspoon (5 ml) of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold. Serves 8.

From the Barefoot Contessa

This tasty recipe from Bon Appetit, which features leeks, lemon, peas and mint, is a great spring dinner party dish. Brown coriander-dusted chicken thighs and set aside. Sauté leeks and garlic and add wine and lemon. Return the chicken to the pan and bake until cooked. Remove the chicken, cook the peas in the sauce and add mint. Serve the chicken with the sauce.

Avoiding Additives and Preservatives

Check the coriander for colour and anti-caking agents. I use a wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Brown chicken and set aside

Saute leeks and garlic

Add wine and lemon, return chicken to pan and bake until chicken is cooked

Add peas to sauce and heat through

Roast chicken thighs with peas, leeks and mint

Ingredients:

6 skin-on, bone-in chicken thighs (about 2½ lb./1.13 kg total)

1 Tbsp. (15 ml) ground coriander

Kosher salt

2 Tbsp. (30 ml) extra-virgin olive oil

3 large leeks, white and pale green parts only, sliced ½-inch (1.27-cm) thick

4 garlic cloves, thinly sliced

5 2×1-inch (2.54-cm) strips lemon zest

2 bay leaves

⅓ cup (85 ml) dry white wine

1½ cups (375 ml) low-sodium chicken broth

1 cup (250 ml) fresh (or frozen, thawed) peas

1 cup (250 ml) mint leaves, torn if large

Preparation:

Preheat oven to 350° F (176° C). Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.

Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate, skin side up.

Pour out all but 2 Tbsp. (30 ml) fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes. Transfer chicken to a plate.

If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter. Serves 4-6.

From Bon Appetit

Several articles and food blogs claim that this recipe from the Barefoot Contessa is the best broccoli they’ve ever had. It’s very good; the roasting brings out great flavour from the broccoli and garlic and the lemon zest and juice, pine nuts, Parmesan and basil really dress this dish up. The recipe below calls for 4 to 5 lbs/1.8 to 2.2 kg broccoli to serve 6. That’s a lot of broccoli, so adjust accordingly.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the pine nuts to make sure they don’t contain a preservative. Genuine Parmesan cheese is additive-free.

Arrange broccoli on baking sheet with garlic, oil, salt and pepper

Roast until the broccoli is charred and tender

Top with lemon zest and juice, pine nuts, Parmesan and basil

Ingredients:

4 to 5 pounds (1.8 to 2.2. kg) broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1½ (7.5 ml) teaspoons kosher salt

½ (2.5 ml) teaspoon freshly ground black pepper

2 teaspoons (10 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

3 tablespoons (45 ml) pine nuts, toasted

1/3 cup (85 ml) freshly grated Parmesan cheese

2 tablespoons (30 ml) julienned fresh basil leaves (about 12 leaves)

Preparation:

Preheat the oven to 425 degrees F (218 C).

Cut the broccoli florets from the thick stalks, leaving an inch or two (2.5 to 5 cm) of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups (2 L) of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons (75 ml) olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1½ tablespoons (22.5 ml) olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Serves 6.

From the Barefoot Contessa

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