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/

Spiced Roasted Cauliflower

Tired of steamed cauliflower? Try roasting it!

Spiced Roasted Cauliflower
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Ingredients
  1. 1 head cauliflower 1
  2. 2 tbsp vegetable oil 30 ml
  3. 2 tsp chili powder 10 ml
  4. 1 tsp ground cumin 5 ml
  5. 1⁄2 tsp salt 2 ml
  6. 1⁄4 tsp freshly ground black pepper 1 ml
Instructions
  1. Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
  2. Serves 4 to 6.
The Best of Bridge http://www.bestofbridge.com/

 

Red Lentil and Vegetable Curry

 

Red lentil and vegetable curry is a fantastic vegetarian main or a swoon worthy side dish

Red Lentil and Vegetable Curry
Red Lentil and Vegetable Curry is a Fantastic Vegetarian Main or a Swoon Worthy Side Dish
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Ingredients
  1. 1 tbsp vegetable oil 15 mL
  2. 1 large onion, finely chopped 1
  3. 4 cloves garlic, minced 4
  4. 3 tbsp mild or medium Indian curry 45 mL
  5. paste
  6. 11⁄2 cups grated peeled sweet potato 375 mL
  7. 1 cup dried red lentils, rinsed 250 mL
  8. 11⁄2 cups tomato sauce 375 mL
  9. 2 cups vegetable broth 500 mL
  10. 3 cups packed baby spinach 750 mL
  11. 11⁄4 cups drained roasted red peppers, 300 mL
  12. chopped
  13. Salt (optional)
  14. 2 tbsp chopped fresh cilantro 30 mL
  15. Chopped tomato
Instructions
  1. Use a 31⁄2- to 4-quart slow cooker. In a skillet, heat oil over medium heat. Add onion, garlic and curry paste; cook, stirring occasionally, for 3 minutes. Stir in sweet potato and lentils. Stir in tomato sauce and bring to a boil. Transfer to slow cooker. Stir in broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until lentils are very soft. Stir in spinach and red peppers. Cover and cook on High for about 20 minutes, until spinach is wilted and red peppers are hot. Adjust seasoning with salt, if desired. Serve garnished with cilantro and tomato.
  2. Serves 4 to 6.
Notes
  1. Tip: Heat seekers can use hot Indian curry paste or add cayenne pepper to taste with the spinach.
  2. Tip: Curry pastes can be quite salty. Taste the curry at the end of the cooking time and add salt if necessary.
  3. Variation: Use 1 cup (250 mL) frozen peas instead of the spinach.
  4. Who are “they” anyway?
The Best of Bridge http://www.bestofbridge.com/
Who are “they” anyway?