A couple of years go I had the opportunity to do a short segment on Rogers TV, part of a “Healthy Living Show”. It was great fun, and as always another opportunity to share some of my families favourite recipes.
SPINACH AND STRAWBERRY SALAD
1/4 cup (60 ml) vegetable oil
1-2 Tbsp (15-30 ml) honey (to taste)
2 Tbsp (30 ml) raspberry vinegar
Pinch salt and pepper
1 lb (494 g) spinach, washed
2 cup (500 ml) strawberries, washed and sliced
1/2 cup (125 ml) sliced almonds, toasted
* Make dressing by whisking together the oil with the honey and raspberry vinegar. Season with salt and pepper. Set aside.
* Heat oven to 325 ° F (160° C).
* Assemble salad by tossing spinach with the dressing; sprinkle with strawberries and toasted almonds.
* Serves eight.
1 packages (approx. 350 g ) of fresh fettucine or 1 package dried whole wheat fettucine
2 Tbsp (30 ml) vegetable oil
1 cup (250 ml) sweet onion, chopped
1 green zucchini, chopped
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 carrots, peeled and sliced on the diagonal
2-4 cloves garlic, minced
2-4 Tbsp (30-60ml) olive oil
1 pint cherry tomatoes
1 bunch fresh asparagus ,trimmed and blanched
1/2 cup (125 ml) fresh basil, sliced
1 Tbsp (15 ml) fresh lemon zest, minced
Sea salt and freshly ground pepper, to taste
Parmesan cheese to grate on top
* Get a large pot of water on the stove and bring it to a boil. Add some salt and oil to the water, and then add the fettuccini, stir it around and let it cook according to package directions.
* Meanwhile, heat a large skillet over medium high heat; add the vegetable oil, and sauté the onion, zucchini, peppers, carrots, and garlic.
* By now the pasta should be cooked, drain it and then add it back into the pot, stir in some olive oil, and season with salt and pepper. Stir the tomatoes, basil and lemon zest in with the other vegetables. Add the hot, cooked pasta into the pan with the hot vegetables, check seasoning.
* Serve immediately with parmesan cheese sprinkled on top.
* Serves 3-4.
APPLE & RHUBARB CRISP
4 large apples, peeled and sliced
6 stalks rhubarb, chopped
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) all purpose flour
1/2 cup (125 ml) rolled oats
1/2 cup (185 ml) brown sugar
1 tsp (5 ml) cinnamon
1/4 cup (60 ml) butter, softened
* Heat oven to 350° F (180° C). Butter an 8 cup (2 litre) casserole dish.
* In a medium size bowl, toss the apple slices with the rhubarb and granulated sugar. Scoop into casserole dish and set aside.
* Make the topping by stirring together the flour, oats, brown sugar, cinnamon, and soft butter. The mixture should be crumb like. Pour evenly over top the apples and rhubarb. Bake for 40-45 minutes. Serve warm.