A simple, fragrant and easy-to-make dip made special by a rosemary and garlic-infused oil.
Makes about 2 cups [500 ml]
¼ cup [60 ml] extra-virgin olive oil
1 tsp [5 ml] chopped fresh rosemary
1 clove garlic, finely chopped
15 oz [425 g] can white beans, rinsed and drained (1 can)
¾ cup [180 ml] sliced almonds, toasted
Fine-grain sea salt
½ lemon, zest and juice
¼ to ¾ cup [60 to 180 ml] hot water
In a small saucepan, combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary bits.
In a food processor, combine the beans, two-thirds of the almonds, a scant ½ tsp [2.5 ml] salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water ¼ cup at a time, pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you’d like the spread to be. Taste and adjust with more lemon juice or salt, if needed.
Scoop the spread into a serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve with pita chips.
Recipe Credit: Heidi Swanson, Super Natural Every Day
The sweetness of hazelnuts and creaminess of zucchini makes this salad the most luxurious summer starter.
1/3 cup [80 ml] shelled hazelnuts
7 small zucchini (about 1¾ lb [795 g])
4 tbsp [60 ml] extra-virgin olive oil
Sea salt and black pepper
1 tsp [5 ml] balsamic vinegar
1¼ cups [310 ml] mixed green and purple basil leaves
3 oz [85 g] top-quality parmigiano-reggiano, broken up or very thinly sliced
2 tsp [10 ml] hazelnut oil
Preheat the oven to 300ºF [150ºC]. Scatter the hazelnuts over a baking sheet and roast for 12 to 15 minutes, or until nicely browned. Let them cool down before rubbing them between your hands to remove most of the skins (some should remain). Chop the hazelnuts roughly.
Place a ridged griddle pan on a high heat and leave it there until it’s almost red-hot – at least 5 minutes.
Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. You want to get distinct char marks without cooling the zucchini through. Transfer to a mixing bowl, pour over the balsamic vinegar, toss together and set aside.
Once the zucchini have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the salad to a flat plate, incorporating the parmigiano-reggiano, and drizzle over the hazelnut oil.
Recipe Credit: Plenty, Yotam Ottolenghi
A simple and quick spread with a lemon twist that gives the traditional recipe a little quick.
Makes about 1½ cups
1 cup [250 ml] large green olives, pitted
¼ cup [60 ml] fresh Italian parsley
¼ cup [60 ml] slivered almonds, toasted
1 tbsp [15 ml] capers
½ lemon, zest and juice
1 oil-packed anchovy fillet
1/3 cup [80 ml] best quality extra-virgin olive oil
Sea salt and black pepper
Put olives, parsley, almonds, capers, lemon zest and juice, and anchovy fillet in container or a mini food processor. Pulse multiple times, scraping down the sides of the bowl, until the mixture looks coarsely but evenly chopped. Add half the olive oil and process for about 30 seconds, scraping down the sides of the bowl once. Add the rest of the olive oil and process again for 30 seconds. Taste, season with salt and pepper to taste (you shouldn’t need to add much salt) and incorporate by mixing vigorously with a spoon.
If you like your tapenade quite coarse, it’s now ready to serve. If you want it creamier, keep on processing for a minute more, adding 1 tablespoon [15 ml] water if needed to loosen the mixture a bit.
Serve with toasted pita chips, on crostini, or with pasta.
Recipe Credit: Marie Asselin
A timeless classic updated with a zesty dressing, creamy avocado, roasted cherry tomatoes and spicy garam masala chicken.
Serves 2 as a main dish or 4 as an appetizer
1 small garlic clove, finely chopped
2 anchovy fillets (packed in oil)
¼ tsp [1.25 ml] flaky sea salt (like Maldon)
1 egg yolk
1 tsp [5 ml] Dijon mustard
1 tsp [5 ml] Worcestershire sauce
2 tbsp [30 ml] lemon juice, freshly squeezed
½ cup [125 ml] extra-virgin olive oil
2 tbsp [30 ml] water
2 hearts of romaine (about 8 oz [225 g])
10 cherry tomatoes (+ 1tsp [5 ml] olive oil, fine sea salt and pepper)
1 oz [30 g] bacon or pancetta
3 slices of stale whole wheat (or white) bread (+1 tbsp [15 ml] olive oil and pepper)
8 oz [225 g] chicken breast (+1 tbsp [15 ml] olive oil, fine sea salt and pepper)
¼ tsp [1.25 ml] garam masala powder
Shaved Parmigiano-Reggiano cheese (about ¾ oz [25 g])
Make the dressing: In a mini food processor (or a blender), blend the garlic clove, the anchovy fillets and the sea salt together to make a paste. Add the egg yolk, mustard, Worcestershire sauce and lemon juice and pulse to mix everything together. Add the olive oil 2 tbsp [30 ml] at a time, blending on high speed between each addition to make sure the dressing emulsifies. Finish by adding the water and season to taste with pepper and just a little pinch of salt (keeping in mind the salad also contains seasoned chicken, bacon and parmigiano-reggiano). Transfer dressing to a screw-top jar and keep in the fridge until ready to use.
Prepare all the salad components: Preheat oven to 450°F [230ºC].
Trim the hearts of romaine, then cut the leaves into 1-inch thick [2.5-cm] slices. Wash the lettuce thoroughly, then spin dry. Set aside in a large bowl.
Line a baking sheet with aluminum foil. In a medium bowl, mix the cherry tomatoes with 1 tsp [5 ml] olive oil, a pinch of sea salt and freshly ground black pepper. Toss to make sure the tomatoes are well coated, then put the tomatoes on one side of the baking sheet, making sure they don’t touch one another. Don’t put in the oven yet.
Cut the bread into bite-size cubes (remove the crust if you wish) and the bacon (or pancetta) into tiny bites. In the same bowl you used to mix the tomatoes, mix the bread cubes, bacon, 1 tbsp [15 ml] olive oil, and some freshly ground black pepper. Toss everything together then spread the bread/bacon mixture on the other side of the prepared baking sheet, making sure bread cubes are all set in one layer.
Roast tomatoes and bread cubes until the tomato skins burst open, the bread cubes are golden all over, and the bacon bites are browned and crisp, about 8 minutes. During the roasting process, stir the bread cubes every 2 minutes but leave the tomatoes alone. If the tomatoes are ready before the bread cubes, take them off the baking sheet and continue roasting the bread cubes until they are crunchy but not hard. Reserve both components until ready to serve.
Cook the chicken: Cut the chicken breast into long thin slices. In a medium bowl (still the same bowl!), mix the chicken with 1 tbsp [15 ml] olive oil, garam masala powder, freshly ground black pepper and a pinch of fine sea salt. Heat a medium pan over mdium-high heat, then add the chicken. Let the chicken sit and gain some color before moving it around. Once the chicken pieces have a nice golden brown color you can flip them over (about 3 minutes). Remove from the pan as soon as the other side looks similar (about 3 minutes again). Cut into bite-size pieces while hot, then put back into the warm pan (off the heat!) until ready to serve.
Assemble the salad (right before serving – this salad doesn’t like to wait!): Cut the avocado into cubes (you must do this last so it doesn’t brown prematurely). Mix the romaine leaves with some of the dressing (to taste), then add the chicken bites, the bacon croutons and avocado. Carefully toss everything together, then separate in 2 or 4 bowls. Distribute the roasted cherry tomatoes and parmigiano-reggiano shavings. Serve with more dressing on the side. Enjoy!
Recipe Credit: Adapted from Nicole Stich, Delicious Days
An elegant and colorful salad with a creamy, bright and sharp taste.
Makes about 24.
10 oz [284 g] medium shrimp, peeled and deveined (about 20)
1 tbsp [15 ml] peanut or canola oil
3 tbsp [45 ml] freshly squeezed lime juice (from 3 limes)
2 finely chopped green onions (scallions), thinly sliced
1 jalapeño chile, stem, ribs and seeds removed, finely chopped
1 tsp [5 ml] toasted sesame oil
1 tsp [5 ml] coarse sea salt (or fleur de sel)
1 small, firm, ripe Hass avocado, pitted and peeled
3 small Belgian endives
Black sesame seeds, for garnish
Season shrimp with salt and pepper on both sides. Heat oil in a skillet over medium-high heat. Sauté shrimp for about 1½ minutes per side, or just until opaque (do not overcook or they will be chewy!). Transfer to a plate; let cool. Cut into ¼-inch [¾-cm] pieces.
While shrimp cools, squeeze lime juice in a medium bowl. Add chopped green onions (keeping green ends for garnish), jalapeño, sesame oil and salt. Stir to combine. Add shrimp, mix well and refrigerate for at least 15 minutes or up to 2 hours.
Just before serving, cut avocado into small cubes and fold into shrimp mixture. Separate endive leaves and arrange on a serving platter. Spoon about a generous tablespoon shrimp salad onto each leaf. Garnish with sliced green onion tops and black sesame seeds.
Recipe Credit: Adapted from Martha Stewart Living Magazine
Why buy hummus at the store when it’s so easy to make at home?
Makes about 3.5 cups (875 ml).
For the hummus
1 19-oz [560 ml] can organic chickpeas
1/3 cup [83 ml] tahini (sesame paste)
1 clove garlic, peeled and chopped
½ tsp [2.5 ml] sea salt
½ tsp [2.5 ml] ground cumin
½ tsp [2.5 ml] ground white (or black) pepper
2 tbsp [30 ml] extra-virgin olive oil
2 tbsp [30 ml] water (plus more to taste)
Juice from 2 lemons
More olive oil
Roughly chopped flat-leaf parsley
Chopped black olives
Fleur de sel or sea salt
Pita chips, sliced veggies
Drain and rinse the chickpeas.
Combine all hummus ingredients (chickpeas through lemon juice) in a food processor. Process for at least 2 minutes (preferably more, it takes a while to become really creamy), stopping once or twice to scrape down the sides of the bowl. If you like your hummus lighter and creamier, add more water, one tablespoon at a time, until the desired consistency is reached.
Serve as a dip, garnished with chopped black olives, flat-leaf parsley, black pepper, fleur de sel and extra-virgin olive oil, or spread in your favorite sandwich.
Recipe Credit: Marie Asselin