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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP #2 - 2017

Collection of Canadian Living special issues

Country:
United States
Language:
English
Publisher:
TVA Publications Inc.
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4 Issues

IN THIS ISSUE

access_time1 min.
from the test kitchen

Summer meals are about freshness—they power us through all of our fun activities. Salads help us do that with their array of healthy vegetables, toothsome textures, colourful eye candy and tangy dressings that deliver big hits of flavour. Why not turn salad into a main event instead of a side? Or make grilled burgers, ribs, steaks, chops, wings and seafood even more delicious by pairing them with something crisp and crunchy? It doesn’t take much effort for seasonal vegetables to sing. That’s the point of summer eating: It’s fresh, fast and flavourful. Salads are satisfying dishes that toss together quickly so we can enjoy the great outdoors.Getting everyone involved from the roots up is a great approach to introducing more veggies into your next meal. Make salad prep a family…

access_time16 min.
from the grill

GRILLED CHICKEN CLUB SALADGRILLED CHICKEN CLUB SALADHands-on time: 45 minutesTotal time: 1 1/4 hoursMakes: 6 servingsWith all the flavours of a club sandwich, this salad makes a hearty supper. It’s also an excellent dish to bring to a neighourhood barbecue; transport the marinated chicken and other ingredients in separate containers, then skewer, grill and assemble the salad fresh at the party.Creamy Herbed Dressing:2 tbsp minced fresh parsley2 tbsp light mayonnaise2 tbsp white wine vinegar4 tsp grainy or Dijon mustard1/2 tsp dried basil1/4 tsp each salt and pepper⅔ cup vegetable oilSalad:750 g boneless skinless chicken breastshalf red onion12 strips bacon24 cherry tomatoespinch each salt and pepper6 cups torn romaine lettuce1 1/2 cups croutonsCreamy Herbed Dressing: In small bowl, whisk together parsley, mayonnaise, vinegar, mustard, basil, salt and pepper; slowly whisk in…

access_time23 min.
superfoods

SWISS CHARD, STRAWBERRY AND FETA SALADHands-on time: 10 minutesTotal time: 10 minutesMakes: 4 servingsA leafy green member of the beet family, Swiss chard is a more tender alternative to kale and a fantastic substitute for everyday lettuce; its sturdy leaves won’t wilt quickly when dressed with vinaigrette, making it a great candidate for any make-ahead salad.Honey Dressing:3 tbsp extra-virgin olive oil2 tbsp lemon juice1 tsp liquid honey1/4 tsp each salt and pepperSalad:6 cups thinly sliced stemmed Swiss chard (about 1 small bunch)1 cup strawberries, hulled and cut in 8 wedges1/2 cup crumbled feta cheese2 tbsp pepitas, toastedHoney Dressing: In large bowl, whisk together oil, lemon juice, honey, salt and pepper.Salad: Add Swiss chard, strawberries, feta and pepitas to dressing; toss to coat. (Make-ahead: Refrigerate in airtight container for up to…

access_time16 min.
good grains & beans

SUPER SUMMER WHOLE GRAIN SALADHands-on time: 25 minutesTotal time: 25 minutesMakes: 4 servingsChive Citrus Vinaigrette:3 tbsp orange juice2 tbsp olive oil1 tbsp white wine vinegar¼ tsp each salt and pepper¼ cup chopped fresh chivesSalad:1 cup quick-cooking whole grain blend1 carrot, diced1 sweet yellow pepper, diced1 small zucchini, diced3 radishes, halved and thinly sliced¾ cup cooked peas, cooled4 cups lightly packed baby arugula⅓ cup pepitas, toastedChive Citrus Vinaigrette: In small bowl, whisk together orange juice, oil, vinegar, salt and pepper; stir in chives. Set aside.Salad: In saucepan, cook grains according to package instructions. Transfer to large bowl. Let cool completely.Add carrot, yellow pepper, zucchini, radishes, peas and arugula to grains. Drizzle with vinaigrette; toss to coat. Sprinkle with pepitas.PER SERVING: about 324 cal, 11 g pro, 13 g total fat (2…

access_time10 min.
farmers’ market

CAULIFLOWER AND SPICED GOUDA SALADHands-on time: 20 minutesTotal time: 20 minutesMakes: 4 to 6 servingsGouda cheese is famous for its spiced varieties; it adds interesting depth of flavour to this hearty salad.1 head cauliflower (about 1 kg), leaves removed1 1/2 cups diced spiced Gouda cheese (such as cumin, coriander or fenugreek)1 slice (1/2 inch thick) Black Forest ham (about 225 g), diced1 cup diced sweet onion⅓ cup diced gherkin pickles1 apple, cored and diced1/4 cup mayonnaise3 tbsp each finely chopped fresh parsley and fresh chives3 tbsp sour cream4 tsp cider vinegar1 tbsp gherkin pickle brine from jar1 1/2 tsp curry powder1/2 tsp granulated sugardash hot pepper saucepinch each salt and pepper1 head Boston lettuce, leaves separatedIn large saucepan of boiling salted water, blanch cauliflower head until tendercrisp, about 3 minutes;…

access_time15 min.
under 400 calories

GINGER MISO STEAK SALADHands-on time: 15 minutesTotal time: 20 minutesMakes: 4 servingsHeavy hitters ginger and miso give this fresh salad a major dose of flavour. Garnish with extra cilantro, if you like.450 g beef flank marinating steak1/4tsp each salt and pepper2 tsp vegetable oil2 tsp butter2 tbsp chopped fresh cilantro2 tbsp unseasoned rice vinegar2 tbsp white miso paste1 tbsp grated fresh ginger1 tbsp olive oil1 clove garlic, minced1/2tsp chili garlic sauce2 heads Boston lettuce, torn1 sweet yellow or red pepper, thinly slicedhalf English cucumber, halved lengthwise and sliced crosswiseRub beef all over with salt and pepper. In cast-iron or heavy-bottomed skillet, heat vegetable oil and butter over mediumhigh heat; cook beef, turning once, until medium-rare, 8 to 10 minutes. Transfer to cutting board; let rest for 5 minutes. Thinly slice…

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