If preparing this recipe for a special occasion or holiday meal, consider using French beans (also called haricots verts) which are longer and more slender for an elegant presentation.
Added flavour comes from tamari soy sauce (available in health food stores), which has a more pleasant taste than most soy sauces; substitute Japanese soy sauce if tamari is unavailable. Oyster mushrooms enrich the stir-fry, too, but regular mushrooms can be used. If you like more heat, add 1/4 tsp (1 mL) hot pepper flakes.
Garlic breath is no problem for Jessica Lajner, who loves Caesar-style salad in her lunch once a week, along with a tortilla wrap stuffed with luncheon meat. Mom stays happy when Jessica rounds out her lunch with seedless grapes or a pear. To keep the tasty and nutritious salad fresh, pack the dressing on the side for kids to pour on at school. A portion of this salad is great to boost the day's vegetable intake.
There's nothing better than the aroma of bacon on a chilly Canadian fall day. You know your guests will be delighted with a savoury tender piece of pork wrapped with bacon that was roasted in maple syrup and delicious apples to help keep them warm.
Cook extra chicken and in the morning, cut it diagonally or chop and toss with the salad. Pita bread or crackers and a favourite fruit fill the lunch box deliciously.
Look for mangoes that just yield to the pressure of fingers, which means they are ripe but not overripe. Slice the stem end off to create a flat surface, so the mango doesn't slip when peeling.
Serve with your favourite mashed potatoes and Grape Tomato Bursts (recipe link below).
This selection from our Green Days collection of salad recipes in the June issue of Canadian Living is great for parties — you can prepare all the ingredients early, then toss them together at serving time. For a simple weeknight supper, simply cut the recipe in half.
Two-bite skewers are always a hit. With these simple marinade variations, you can be sure to please all tastes.
Pepitas, known as edible pumpkin seeds, are available roasted, raw, unsalted and salted. Use this pesto in salad dressings, pastas and soups, and over fish and meats.
