This zesty citrus dressing does double duty. On Friday it's ready to dress prewashed greens, and come Saturday it flavours the layered lunch salad. Shake well before using.
For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.
Any fillet takes to this easy and colourful orange topping. Serve with whole grain rice and zucchini kabobs.
Assorted spices turn a whole chicken into a supper worth waiting for.
This spice blend adds a little southern heat to farm-raised trout fillets. It's also delicious on salmon, chicken or steak.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
