Fresh herbs, lemon and a hint of cayenne transform simple cauliflower and inexpensive drumsticks into an elegant meal. Keep a close eye on the chicken once you set the broiler; it can quickly go from perfectly golden to burned if you aren't careful.
bone-in skin-on chicken drumsticks
(about 900 g total)
salt and pepper
(about 6 cups), trimmed
Per serving: about
Total fat27 g
Saturated fat6 g
Total carbohydrate14 g
In small bowl, stir together parsley, tarragon, garlic, all but 1 tsp of the oil, the lemon juice and cayenne pepper. Set aside.
Sprinkle cauliflower and chicken with all but pinch each of the salt and pepper. Toss cauliflower with half of the parsley mixture; arrange on half of foil-lined rimmed baking sheet. Toss chicken with remaining parsley mixture; spread on other half of baking sheet. Bake in 450°F oven, turning once, for 20 minutes.
Toss green beans with remaining oil, salt and pepper; add to baking sheet alongside cauliflower, rearranging to fit. Bake until vegetables are tender and juices run clear when chicken is pierced, about 6 minutes. Remove vegetables to plate; keep warm. Broil chicken, turning once, until golden, about 4 minutes. Serve with vegetables.
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
Portion size6 servings
Credits :Canadian Living Magazine: October 2014
husked and kernels removed
cut in bite-size florets (about 6 cups)
sodium-reduced vegetable broth
1 1/2 cup
sweet red pepper
per serving: about
Total fat7 g
Saturated fat1 g
Total carbohydrate31 g
In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and 2 tsp of the thyme just until onion is softened, about 3 minutes. Stir in corn kernels, cauliflower, broth, salt, pepper and 1/2 cup water; bring to boil. Reduce heat, cover and simmer until cauliflower is tender, about 8 minutes.
In blender, purée 4 cups of the soup until smooth; return to pot. Whisk milk with flour; stir into soup. Add red pepper; bring to boil. Reduce heat; simmer, uncovered and stirring occasionally, just until red pepper is tender and soup is slightly thickened, about 2 minutes. Stir in lemon juice. Sprinkle with remaining thyme.
Change it up - Chicken and Cauliflower Corn Chowder: Stir in 2 cups chopped cooked chicken breast along with the red pepper.
This Mexican-inspired pasta salad will surely brighten any family reunion. Its colourful Mexican flavours, paired with fresh ingredients like cilantro, peppers, red onion and cherry tomatoes make it the perfect dish for serving large crowds.
Short cut noodles make for an easy-to-share pasta dish. Simple to prep and effortless to make, this recipe features fresh ingredients like sweet cherry tomatoes, baby arugula and Brussels sprouts, along with locally sourced West Coast halibut and Ontario pancetta making it a bright and flavourful meal.
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes
pkg. (340 g)
Catelli® Ancient Grains Fusilli
Pacific halibut fillet
(cut into one inch cubes)
Slice pancetta into 1/2 inch pieces. Over medium heat, cook pancetta in large sauté pan until it begins to brown and render. Add garlic, cherry tomatoes and olive oil and cook until they begin to blister and burst.
Add pasta to boiling water and cook fusilli according to package instructions.
Add halibut to pan; lightly season with salt and sauté over medium heat, turning pieces over for 3-4 minutes until lightly browned and just cooked. Fish should be flaky and fork tender.
Roughly chop pistachios and thinly slice Brussels sprouts, removing root ends.
Add pistachios, Brussels sprouts and arugula to sauté pan and stir on medium heat until greens are wilted - no more than two minutes.
Drain cooked pasta and add to sauté pan; gently stir in chopped parsley and a pinch of salt. Add pepper to taste. Drizzle with olive oil and garnish with extra parsley leaves.
Chef's Tip: Looking to serve a vegetarian dish? Simply omit the Pacific halibut and pancetta for the same great-tasting, flavourful result.