Roasted Cauliflower Salad with Spicy Tahini Dressing

Cauliflower is such a great vegetable — it’s substantial enough to anchor a vegetarian meal and also makes a hearty side to go alongside a piece of grilled fish or meat. The other handy thing about cauliflower is that the flavour is mellow enough that you can use it as a vehicle for a number of different sauces, be it a classic cheese sauce or something hot and spicy. We love cauliflower with a garlicky tahini dressing, made even more flavourful with a dash of hot cayenne pepper. Read More

Balsamic Caramelized Onion Pizza with Arugula and Maple Drizzle

Caramelized Onion Pizza

A new cookbook by Katie Webster celebrates real maple syrup – it’s so Canadian, eh? Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup  is right up our alley – maple season came early this year, and our shelves are stocked with the sweet stuff from our neighbours out east. The hardcover cookbook is gorgeous, packed with recipes from appies to desserts – and of course breakfast – using pure maple syrup in ways we’d never have thought of.

This balsamic-spiked caramelized onion pizza caught our eye immediately – perfect for home entertaining, it’s easy to make, and the maple drizzle really brings it to a whole new level.

Thanks Katie!

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Mediterranean Watermelon Salad

watermelon salad

Summer is (almost) here – depending on where you live – and watermelons are starting to fill up produce shelves. We love a good watermelon salad – that juicy, sweet crunch goes so well with so many other ingredients – it’s a great way to rehydrate and delivers a healthy dose of lycopene. Here’s a unique salad for this long weekend’s backyard barbecue – it’s sure to be popular all summer long!
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Pierre’s Roasted Pumpkin with Braised Chickpeas

Pierres-chickpea-stew-1
I love hearty winter curries, especially ones made with winter squash and chickpeas; here’s a simple one to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas as we chatted. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.

Pierre and Candace were winging it and added butter chicken paste; feel free to use whatever blend you like, and enough to suit your taste.

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Peas and Greens

Peas and Greens
This delicious slow cooker recipe is a combination of black-eyed peas and greens and it's a great dish for busy weeknights. Just add some whole-grain bread and dinner is served
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Ingredients
  1. 1 tbsp vegetable oil 15 ml
  2. 2 onions, finely chopped 2
  3. 1 bulb fennel, trimmed, cored and 1
  4. thinly sliced on the vertical
  5. 4 cloves garlic, minced 4
  6. 1⁄2 tsp salt (or to taste) 2 ml
  7. 1⁄2 tsp cracked black peppercorns 2 ml
  8. 1⁄4 tsp fennel seeds, toasted and ground 1 ml
  9. (see tip)
  10. 1 can (14 oz/398 ml) diced tomatoes, 1with juice
  11. 2 cups drained cooked black-eyed peas 500 ml
  12. (see tip)
  13. 1 tsp paprika, (see tip)) 5 ml dissolved in 2 tbsp (30 ml) freshly squeezed lemon juice
  14. 4 cups chopped spinach or Swiss chard 1 L (about 1 bunch), stems removed
Instructions
  1. In a skillet, heat oil over medium heat. Add onions and fennel and cook, stirring, until fennel is softened, about 5 minutes. Add garlic, salt, peppercorns and fennel seeds and cook, stirring, for 1 minute. Add tomatoes and bring to a boil. Transfer to a medium to large (31⁄2- to 5-quart) slow cooker. (Mixture can be cooled, covered and refrigerated for up to 2 days at this point.)
  2. Stir in peas. Cover and cook on Low for 8 hours or on High for 4 hours, until peas are tender. Stir in paprika solution. Add spinach, in batches, stirring after each to submerge the leaves in the liquid. Cover and cook on High for 20 minutes, until spinach is tender.
  3. Serves 4
Notes
  1. Tip: To prepare fennel, before removing the core, chop off the top shoots (which resemble celery) and discard. If desired, save the feathery green fronds to use as a garnish. If the outer sections of the bulb seem old and dry, peel them with a vegetable peeler before using.
  2. Tip: Toasting fennel seeds intensifies their flavor. To toast fennel seeds: Place in a dry skillet over medium heat and stir until fragrant, about 3 minutes. Immediately transfer to a mortar or spice grinder and grind.
  3. Tip: For this quantity of peas, use 1 can (14 to 19 oz/398 to 540 ml) drained and rinsed black-eyed peas, or cook 1 cup (250 ml) dried peas.
  4. Tip: You can use any kind of paprika in this recipe: Regular; hot, which produces a nicely peppery version; or smoked, which adds a delicious note of smokiness. If you have regular paprika and would like a bit a heat, dissolve 1⁄4 tsp (1 ml) cayenne pepper in the lemon juice along with the paprika.
  5. Tip: If you choose to halve this recipe, use a small (11⁄2- to 31⁄2-quart) slow cooker.
The Best of Bridge http://www.bestofbridge.com/

Kale and Brussels Sprout Slaw

 

Kale and Brussels Sprout Slaw
Serves 6
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Ingredients
  1. Dressing
  2. 1⁄4 cup olive oil 60 ml
  3. 2 TBSP freshly squeezed lemon juice 30 ml
  4. 2 TBSP cider vinegar 30 ml
  5. 1 TBSP grainy or Dijon mustard 15 ml
  6. 1 TBSP liquid honey 15 ml
  7. Salad
  8. 5 cups loosely packed kale 1.25 L
  9. 8 large Brussels sprouts ends trimmed
  10. 1 small apple diced
  11. 1⁄3 cup crumbled feta cheese 75 ml
  12. 1⁄3 cup chopped pecans, toasted 75 ml
  13. (see tip, below)
Instructions
  1. Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
  2. Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
Notes
  1. Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.
The Best of Bridge http://www.bestofbridge.com/