EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
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.
Read Morekeyboard_arrow_down
SUBSCRIBE
$19.99
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 SALAD Hands-on time: 45 minutes Total time: 1 1/4 hours Makes: 6 servings With 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 parsley 2 tbsp light mayonnaise 2 tbsp white wine vinegar 4 tsp grainy or Dijon mustard 1/2 tsp dried basil 1/4 tsp each salt and pepper ⅔ cup vegetable oil Salad: 750 g boneless skinless chicken breasts half red onion 12 strips bacon 24 cherry tomatoes pinch each salt and pepper 6 cups torn romaine lettuce 1 1/2 cups croutons Creamy Herbed Dressing: In small bowl, whisk together parsley, mayonnaise, vinegar, mustard, basil, salt and pepper; slowly whisk in oil until blended.…

access_time23 min.
superfoods

SWISS CHARD, STRAWBERRY AND FETA SALAD Hands-on time: 10 minutes Total time: 10 minutes Makes: 4 servings A 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 oil 2 tbsp lemon juice 1 tsp liquid honey 1/4 tsp each salt and pepper Salad: 6 cups thinly sliced stemmed Swiss chard (about 1 small bunch) 1 cup strawberries, hulled and cut in 8 wedges 1/2 cup crumbled feta cheese 2 tbsp pepitas, toasted Honey 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 SALAD Hands-on time: 25 minutes Total time: 25 minutes Makes: 4 servings Chive Citrus Vinaigrette: 3 tbsp orange juice 2 tbsp olive oil 1 tbsp white wine vinegar ¼ tsp each salt and pepper ¼ cup chopped fresh chives Salad: 1 cup quick-cooking whole grain blend 1 carrot, diced 1 sweet yellow pepper, diced 1 small zucchini, diced 3 radishes, halved and thinly sliced ¾ cup cooked peas, cooled 4 cups lightly packed baby arugula ⅓ cup pepitas, toasted Chive 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 SALAD Hands-on time: 20 minutes Total time: 20 minutes Makes: 4 to 6 servings Gouda cheese is famous for its spiced varieties; it adds interesting depth of flavour to this hearty salad. 1 head cauliflower (about 1 kg), leaves removed 1 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), diced 1 cup diced sweet onion ⅓ cup diced gherkin pickles 1 apple, cored and diced 1/4 cup mayonnaise 3 tbsp each finely chopped fresh parsley and fresh chives 3 tbsp sour cream 4 tsp cider vinegar 1 tbsp gherkin pickle brine from jar 1 1/2 tsp curry powder 1/2 tsp granulated sugar dash hot pepper sauce pinch each salt and pepper 1 head Boston lettuce, leaves separated In large saucepan of boiling salted water, blanch cauliflower head until tendercrisp, about 3 minutes;…

access_time15 min.
under 400 calories

GINGER MISO STEAK SALAD Hands-on time: 15 minutes Total time: 20 minutes Makes: 4 servings Heavy 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 steak 1/4tsp each salt and pepper 2 tsp vegetable oil 2 tsp butter 2 tbsp chopped fresh cilantro 2 tbsp unseasoned rice vinegar 2 tbsp white miso paste 1 tbsp grated fresh ginger 1 tbsp olive oil 1 clove garlic, minced 1/2tsp chili garlic sauce 2 heads Boston lettuce, torn 1 sweet yellow or red pepper, thinly sliced half English cucumber, halved lengthwise and sliced crosswise Rub 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…

help