light cream cheese
(such as sun-dried_tomato)
sweet red pepper
<b>Per serving:</b> about
Total fat18 g
Saturated fat6 g
Total carbohydrate35 g
Spread tortillas with cheese; cover each with 2 lettuce leaves. Set aside.
In small bowl and using fork, whisk together eggs, 2 tsp (10 mL) water and pinch each salt and pepper. In 6-inch (15 cm) nonstick skillet, heat 1 tsp (5 mL) vegetable oil over medium-high heat; pour in half of the egg mixture. With fork, stir for 10 seconds. Cook for 40 to 60 seconds or until almost set, gently lifting edges with spatula to allow uncooked egg to flow underneath.
Slide eggs onto lettuce; top with half of the red pepper and roll up. Slice into pieces if desired. Repeat with remaining egg mixture and red pepper.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
Easy-Roll Pie Pastry:
2 1/2 cups
cold lard or vegetable shortening
fresh rhubarb (1/2-inch lengths)
quartered hulled fresh
each grated lemon zest and
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate58 g
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)
On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. Place on waxed or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.
While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside. Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.
Meanwhile, roll out remaining pastry disc to 1/8-inch thickness; fit into 9-inch pie shell, trimming excess.
Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.
Egg Wash: Whisk egg yolk with 2 tsp water.
To finish: Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.
Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.
Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim.
Cut stem from broccoli head; cut head into florets. Trim bottom end of stem; peel outer layer. Thinly slice stem. Set aside.
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tsp. Set aside.
In saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.
In nonstick skillet, heat 1 tbsp olive oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mascarpone; cook, stirring occasionally, until melted. Stir in pasta mixture, lemon zest and 1/4 tsp each salt and pepper, tossing and adding enough of reserved cooking liquid to coat. Stir in lemon juice.
Tip from The Test Kitchen: Stir any leftover mascarpone with a little honey and serve with fresh fruit for a speedy dessert.
, toasted and coarsely chopped
liquid wildflower honey
Per tart: about
Total fat18 g
Saturated fat10 g
Total carbohydrate26 g
On work surface, gently unroll pastry. Halve pastry lengthwise; cut crosswise into thirds to make 6 rectangles. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet.
Using sharp knife, score along border of each rectangle, 1/2 inch from edges. Whisk 1 of the egg yolks with 1 tsp water; lightly brush over edges of pastry.
In bowl, stir together mascarpone, sugar and remaining egg yolk; spoon generous 1 tbsp into centre of each rectangle, spreading to scored edges. Arrange figs over top. Bake in 400°F oven until edges are golden, about 16 minutes. Sprinkle with pistachios. Bring to room temperature, about 20 minutes.
Don't toss those Swiss chard stems after you've used the leaves; try pickling them, instead! Serve the pickles over grilled steak or chicken, as a burger topping or along with a cheese and charcuterie platter. The sweet yet salty flavour is pretty addictive.
Prep time10 minutes
Total time48 hours & 30 minutes
, thinly sliced
Per 1 tbsp: about
Saturated fat0 g
Total carbohydrate2 g
Trim leaves off Swiss chard; reserve for another use. Cut stems into scant 1/2-inch thick slices to make about 2 cups.
In large saucepan, bring vinegar, sugar, salt, cumin seeds, coriander seeds, peppercorns, garlic and 1/2 cup water to boil over high heat. Stir in Swiss chard stems. Remove from heat.
Ladle into 1 hot (sterilized) 2-cup canning jar. Cover with lid; screw on band. Let cool for 20 minutes. Refrigerate for 48 hours before serving. (Make-ahead: Refrigerate for up to 3 weeks.)