EXPLOREMY LIBRARY
Food & Wine
Canadian Living Special Issues

Canadian Living Special Issues SIP no.2 - 2019

Collection of Canadian Living special issues

Country:
Canada
Language:
English
Publisher:
TVA Publications Inc.
Frequency:
Quarterly
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4 Issues

in this issue

1 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,…

6 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…

1 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…

60 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…

32 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…

2 min.
market matters

Shopping at the farmers’ market is one of the best ways to eat locally, and can provide an exciting culinary adventure. However, more than one shopper (us included) has left with only a bag of onions because we’ve been overwhelmed by all the choices or, instead, has returned home with copious bags of fresh produce that turn to waste over the week. Navigating the stalls can be intimidating, but with these simple tips, your next trip will be satisfying in the moment and for meals to come. MAKE IT PERSONAL Farmers, growers and producers devote their lives to their passion. And they’re right there to share it with you. So, go ahead and ask questions. How is it made/grown? How do you use it? What’s the best way to store it? You’re…