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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP no.2 - 2019

Collection of Canadian Living special issues

United States
TVA Publications Inc.
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4 Issues


access_time3 min.
canadian living special editions

VICE-PRESIDENT, TVA PUBLICATIONS Lyne Robitaille PUBLISHER Jacqueline Howe CONTENT DIRECTOR Geneviève Guertin EXECUTIVE EDITOR Suzanne Moutis PROJECT ART DIRECTOR Leanne Gilbert ART DIRECTOR Caroline Collin EDITORIAL OPERATIONS & ASSISTANT BUSINESS MANAGER Olga Goncalves Costa EDITORIAL FEATURES EDITOR Mary Levitski ASSISTANT EDITORS Marianne Davidson, Sarah Dziedzic PROJECT COPY EDITOR Fina Scroppo CONTRIBUTING RESEARCHER Christina Zisko TEST KITCHEN PROJECT FOOD EDITOR Rheanna Kish CONTRIBUTING FOOD SPECIALISTS Stina Diös, Emily Kichler, Cara Tegler, Arisa Yokomura CONTRIBUTING RECIPE EDITOR Lesleigh Landry TO EMAIL ONE OF US: FIRSTNAME.LASTNAME@TVA.CA SUBSCRIPTIONS: 416-380-7414, CANADIANLIVING.COM CANADIAN LIVING, Sub. Dept., P.O. Box 816, Markham Station, Markham, ON L3P 7Z8. Send address changes to the post office box address above, including the mailing label from your latest issue. Allow eight weeks for changes. SUBSCRIPTION PRICES Canadian Living is published 10 times per year except for occasional combined, expanded or premium issues. Canadian subscriptions: One year = $34.95 (plus taxes). U.S.…

access_time1 min.
from the test kitchen

We’re bombarded with health and nutrition information in our day-to-day lives; what to eat, what not to eat, how to eat and even when to eat. The line between what is “healthy” and what’s not can become a little blurred from time to time. But there’s one thing that everyone, from coast to coast and around the world, agrees on—eating more fresh vegetables and fruit is good for you. A great salad is a symphony of flavours and textures: the soft chew of tender greens, the crisp snap of fresh produce, the smoky flavours of grilled veggies and the satisfying crunch of nuts or seeds beg you to dive in. And with all the new, interesting and nutritious greens, grains and fruit and vegetable varieties that are readily available in supermarkets,…

access_time6 min.
salad secrets

OUR TESTED-TILL-PERFECT GUARANTEE MEANS WE’VE TESTED EVERY RECIPE, USING THE SAME GROCERY STORE INGREDIENTS AND HOUSEHOLD APPLIANCES AS YOU DO, UNTIL WE’RE SURE YOU’LL GET PERFECT RESULTS AT HOME. CULINARY SECRETS FROM The Canadian Living TEST KITCHEN How to Build the Perfect Salad VEGETABLES Choose at least one vegetable or as many as you like. Consider raw veg (thinly sliced, chopped, julienned or grated) or try them grilled or roasted. Boost your salad with funky, fermented veggies, like kimchi or sauerkraut. DRESSING Whether you prefer a light, herbed vinaigrette or a rich, creamy dressing, a good glug tossed in the mix is essential, otherwise your salad is just a bowl of sad veggies. See page 3 for our favourite salad dressings. CRUNCHY BITS These toppings include anything from toasted nuts and seeds, tortilla strips, croutons and even granola. Whatever…

access_time1 min.
eat more veggies

Breakfast • Start your day with a smoothie, combining up to three different fruits and/or veggies. • Add vegetables to your omelette or scrambled eggs. • Layer fresh or dried fruits with yogurt and granola. • Top oatmeal or hot cereal with chopped raw or cooked fruit. Lunch • Use mashed avocado instead of mayonnaise as a spread in sandwiches or wraps. • Layer vegetables in sandwiches. In addition to lettuce and tomato, consider sliced peppers, grated carrots and a handful of sprouts. • Curb afternoon sweet cravings with some fresh fruit after lunch. Dinner • Wash, prep and store produce as soon as you get home from grocery shopping. Prepped veggies are more likely to be added to quick meals and used as snacks. • Use fruits or veggies as garnishes, like diced apple on curry or fresh tomato salsa…

access_time60 min.
dinner salads that satisfy

test kitchen TIP Butter beans and lima beans are the same thing, so use them interchangeably depending on what’s available. When fresh and young, the beans are small and green; these are most commonly referred to as lima beans. As the bean matures, it becomes a light beige colour; these are mostly referred to as butter beans and are often dried or canned. In some cases, to make things even more confusing, the difference in name is simply a matter of geography. GREEN BEAN & POTATO SALAD WITH FRENCH VINAIGRETTE MAKES 4 SERVINGSHANDS-ON TIME 25 MINUTESTOTAL TIME 30 MINUTES French Vinaigrette 3 tbsp red wine vinegarhalf shallot, finely chopped2 tsp Dijon mustard¼ tsp each salt and pepperpinch granulated sugar¼ cup olive oil12 mini red-skinned potatoes3 cups haricots verts (see tip, page 25)1 head frisée or…

access_time32 min.
seasonal sides made easy

WINTER GREENS SALAD MAKES 12 SERVINGSHANDS-ON TIME 20 MINUTESTOTAL TIME 20 MINUTES Horseradish Dressing ¾ cup plain Balkan-style yogurt2 tbsp olive oil2 tsp lemon zest2 tbsp lemon juice2 tbsp chopped fresh chives1 tbsp prepared horseradish¼ tsp each salt and pepper5 cups torn stemmed kale1 apple, thinly sliced1 head radicchio, tornhalf bulb fennel, cored and thinly sliced1 head Belgian endive, leaves separated¾ cup toasted walnuts halves Horseradish Dressing In small bowl, whisk together yogurt, oil, lemon zest, lemon juice, chives, horseradish, salt and pepper. In bowl, toss together kale, apple, radicchio, fennel and endive. Drizzle with Horseradish Dressing; toss to combine. Transfer to platter; sprinkle with walnuts. PER SERVING about 99 cal, 2 g pro, 8 g total fat (1 g sat. fat), 7 g carb (2 g dietary fibre, 3 g sugar), 3 mg chol, 68…