Food

While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.

With its smoky paprika and subtle earthy flavours of saffron, anyone eating this paella will be looking for seconds. It’s a delightfully cozy dish and easy to make ahead for a crowd. Serve with crusty bread, a dish of roasted Spanish olives, and roasted peppers; finish with a drizzle of good quality olive oil.

Brussels sprouts are an autumn staple in our family, and this version offers the added zing of lemon juice and lemon zest. Sautéing Brussels sprouts gives them a caramelized flavour and maintains a crispy texture, while the toasted pistachios add a layer of nutty crunch to every bite. Plus, these nutritious little cabbages are a great source of vitamins C and K and fibre!

Finely chopping raw broccoli (including its stems) creates a pleasing, deli-style slaw that will keep well for a few days. Tossed with sweet hazelnuts, fresh summer berries, and cooked chicken (or chickpeas), this is a dish that will have no issues disappearing. Serve this salad as a main course or side dish, or on a bed of greens or cooked quinoa.

This is a heartier take on a classic dish that typically pairs green beans and almonds. Slivered almonds are accompanied by a little extra spice and a hint of sweetness. The lemon-dressed quinoa pilaf adds moisture to help steam the green beans, while imparting all of its bright flavour. Be sure to select young, tender beans for maximum flavour and a beautiful delicate texture.

This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). 

Borlotti beans, also known as cranberry beans, are native to Italy and can charm any number of dishes with their smooth texture; mild, sweetish flavour; and versatility. Cook as per instructions below and use in soups, salads, or stews. Satisfyingly delicious. Switch out tuna with organic boneless chicken breasts, if preferred. The bigger the beans, the longer the soaking and cooking time. Cover with enough cold water to extend above beans by 2 in (5 cm). Set aside at room temperature overnight for no longer than 12 hours. For a shorter soak, place beans in a pan of cold water with 2 in (5 cm) to spare. Bring to a boil and simmer for 2 minutes. Remove from heat, cover, and set aside for 1 hour. Thoroughly drain and use as per recipe. Dried beans will keep for 6 to 9 months in a lightly sealed container at room temperature. To have beans ready to go for quick dinner plans, soak and cook up a generous-sized pot. Strain and cool. Then store in small containers and freeze. Simply add frozen to soups and stews or thaw and toss into salads or stir-fries.

All home cooks should have a go-to vegetable broth recipe in their arsenal. This version will make any broth-based soup swoon-worthy. Also use it instead of ho-hum water when cooking grains such as quinoa or rice, for deglazing pans, and sautéing greens. Going the extra mile and sautéing the vegetables first adds an extra layer of flavour.

Serves 4

Muesli is the original make-ahead morning meal. Oats are soaked with fruit, yogurt, and nuts, “cooking” while you sleep. Here, it’s paired with a jam made with the thickening power of chia seeds—no cooking required! This creamy, sweet-tart breakfast will keep you going until lunchtime.

Sustainable Pacific halibut is gently cooked in a sophisticated red sauce that makes this dish a great catch with restaurant-worthy appeal. And who doesn’t love a side of herbalicious roasted potatoes? When shopping for a jarred marinara sauce, look for one without added sugar and that is lower in sodium. 2 Tbsp (30 mL) grapeseed oil or sunflower oil, divided 1 1/4 lb (680 g) small red potatoes, quartered 1 Tbsp (15 mL) Italian seasoning 1/2 tsp (2 mL) salt, divided 1/2 tsp (2 mL) black pepper, divided 1 small fennel bulb, thinly sliced 2 garlic cloves, chopped 1 tsp (5 mL) fennel seeds 1/2 tsp (2 mL) cumin seeds 1/4 tsp (1 mL) red chili flakes 1/2 cup (125 mL) dry red wine 2 cups (500 mL) sugar-free marinara sauce 1 lb (450 g) skinless Pacific halibut fillets 1 cup (250 mL) cooked or canned chickpeas 1/3 cup (80 mL) pitted black olives, sliced 1/4 cup (60 mL) flat-leaf parsley Lemon wedges Preheat oven to 400 F (200 C). Toss potatoes with 1 Tbsp (15 mL) oil, Italian seasoning, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) black pepper. Place potatoes on rimmed baking sheet and roast for 30 minutes, stirring a couple of times, or until tender. Meanwhile, heat remaining oil in large skillet over medium-low heat. Add sliced fennel, season with remaining salt and pepper, and cook until very soft, stirring regularly, about 12 minutes. Add garlic, fennel seeds, cumin seeds, and red chili flakes; cook for 1 minute. Add red wine, raise heat to medium, and simmer for 3 minutes. Add marinara sauce and simmer for another 3 minutes. Place halibut, chickpeas, and olives in sauce. Cover skillet, reduce heat to medium-low, and cook until fish is opaque throughout, flipping once, about 13 minutes. Divide sauce and fish among shallow serving bowls. Garnish with parsley and serve with lemon wedges. Serve alongside roasted potatoes. Serves 4. Each serving contains: 462 calories; 33 g protein; 12 g total fat (1 g sat. fat, 0 g trans fat); 51 g total carbohydrates (10 g sugars, 8 g fibre); 509 mg sodium source: "A Red Inspired Menu", alive #388, February 2015

Grating sweet potato is a stealth way to cook it in a flash, making it a quick addition to loaves to up the nutritional ante. Quinoa flakes are a good gluten-free (and more nutritious!) alternative to standard bread crumbs when making loaves. However, you can also use pulverized oats or even gluten-free crackers. The loaf is particularly stellar when slathered with Raspberry Chipotle Glaze (see sidebar) after cooking.

This delicious soup is chock full of vegetarian goodness and packed with hearty flavours. The harissa spices heat the taste buds in a myriad of ways, but the true depth of flavour comes from soaking dried chickpeas in witbier, a delicious brew that’s beautifully smooth and refreshing.

Tips

• Dried harissa spice is a blend of cumin, chilies, coriander, garlic, mint, caraway, cayenne, and salt. It’s found in gourmet food shops or well-stocked grocery stores. Also available online.
• Cooking chickpeas from scratch is well worth the effort, given the results. Double or triple the quantity, adding plenty more water for soaking and cooking. Drain and spread out on a cloth-lined baking sheet. Blot dry and freeze in small containers. Perfect for soups, hummus, or tossed into salads or stir-fries. Don’t forget to add baking soda to the water when cooking, as this helps tenderize the chickpeas.

Switch up the stir-fry by leaving rice behind and replacing it with caramelized roasted sweet potatoes. Once sliced, they’re ready to take on a sticky broccoli-tofu topper for a meal that will satisfy your takeout cravings.

Here’s a simple bowl of comfort food with a soothing flavour that employs both steaming and poaching techniques to gently cook and soften. Although wonderful on its own, this dish becomes even more bolstering when served in a light, lemony broth—itself another great use for water.

Tip

This delicious, lemony spring soup is light and creamy without adding dairy. For a meal-in-a-bowl, it lends itself beautifully to some cooked, diced chicken or cooked shrimp. Stir in and warm thoroughly before serving. Wine Pairing: Covert Farms 2014 Sauvignon Blanc/Semillion, Oliver, BC Tip: Looking for an even creamier soup? Purée quinoa and broth with handheld blender before proceeding with the rest of the recipe.

Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold.

Buttery, sumptuous, and full of omega-3 fatty acids, black cod (also known as sablefish) is healthy, rich, and full of flavour. Here, prepared with maple syrup, sake, and mirin, black cod is taken to the next level.

Did you know?

Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together.

Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. 

Miso and maple syrup are a surprising pairing that work together beautifully to elevate salmon’s buttery flesh. Serve with roasted potatoes, grilled asparagus spears, or even on a bed of soba noodles.     Woodn’t you know? Cooking your catch of the day on cedar planks not only infuses the salmon with smoky, woody flavour, but also encourages even cooking and protects the fish from direct heat—so there is less risk of dealing with a sticky situation. Be sure to only use untreated cedar.

Fried rice is a takeout staple loaded with sodium, preservatives, and far too much oil. In this makeover, smoked tofu mimics the rich “fried” flavour; while black rice, an antioxidant-packed whole grain, replaces white rice, even keeping its shape in a scorching hot pan. Instead of tofu, boneless, skinless organic chicken breasts can be substituted. Cube and fully cook chicken in the wok or pot before adding the vegetables, or use leftover cooked chicken.