A wonderful medley of your favorite fruits
- Portion size 6 servings
- Credits : tara_leigh
- 1 cup diced banana
- 1 cup diced apples
- 1 cup cubed orange
- 1 cup cubed watermelon
- 1 cup cubed melon
- 1 squirt lemon
- 1 squirt lime
- 1 sprig mint
A wonderful medley of your favorite fruits
Green Curry Mussels | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Get the recipe: Thai Green Curry Paste
Hearty Gluten Free Penne With Braised Duck Leg Image by: Catelli
Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.
Recipe courtesy of the Catelli 150th Anniversary Recipe Collection—celebrating 150 years young with Canada.
In a medium sized sauce pan, combine chicken broth, red wine and tomato paste; whisk until incorporated. Add duck legs, cinnamon, fennel seeds, carrots, onion, celery, peppercorns, thyme sprigs, garlic, 3 pinches of salt and cover with a tight fitting lid. Place over low heat and allow to simmer for 75 minutes (be sure to check periodically to ensure it is at a slight simmer).
Preheat oven to 400°F. Toss butternut squash with a drizzle of olive oil, salt and pepper and place on a baking sheet lined with parchment paper. Bake squash for approximately 15 minutes or until lightly browned and just tender. Let cool and reserve.
Lift lid off of sauce pan to check on duck; meat should pull freely away from the bone and be fork tender. If meat is still tight, place lid back onto sauce pan and continue cooking for 15 more minutes or until desired result is obtained. Pull duck legs carefully out of pot and onto a plate to cool. Strain sauce over a bowl, save stock and discard bones and braising vegetables.
Bring a large pot of salted water to a boil. Cook penne according to package directions.
Pour duck stock (approx. 2 cups remaining) into a large sauté pan for braising over medium heat. Add leeks and simmer for 3 minutes. Check consistency of duck stock. If too watery, continue to reduce liquid until it yields a flavourful, rich broth. Pick duck meat off of bone and place directly into broth. Add roasted squash to pan and keep at a simmer until pasta is cooked and strained.
Add strained pasta to sauce pan along with sage leaves, parsley, hazelnuts and butter. Add salt and freshly ground pepper to taste. Plate and drizzle with olive oil, generous shavings of pecorino cheese and extra hazelnuts.
Makes 4-6 servings.
Image by: Photography by Jeff Coulson
This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.
Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger.
In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.
In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.
Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.
Classic Chili Sauce IMAGE Image by: Classic Chili Sauce IMAGE
Our retro version of this chili sauce, which first appeared in our November 1990 issue, called for canned tomatoes; here, we've used fresh instead for an intensified taste. To strike the perfect balance between sweet and spicy, you may want to add more sugar, depending on how sweet the tomatoes are.