Category Archives: MAIN COURSE

Roasted Asparagus

Roasted Asparagus

Asparagus is one of the world’s healthiest foods, containing large amounts of vitamin K, folate, vitamin C, and vitamin A. Asparagus also contains inulin, a non-digestible carbohydrate that’s beneficial to the friendly bacteria in your digestive system. Besides the many health benefits, asparagus is low in calories and fat and mildly diuretic, so it’s great for any type of diet.

Look for asparagus during the spring of each year, when the flavorful, fragrant stalks are at their best. This vegetable goes particularly well with roasted or grilled fish, but it’s equally delicious roughly chopped and tossed into hot pasta or whole grains. We give you a quick way to cook asparagus with flavorful results. If you’re making roast chicken, you can throw this in the oven in the last 20 minutes and have both ready at the same time.

Chicken rice with shiitake mushrooms

Chicken rice with shiitake mushrooms

Shiitake mushrooms are now cultivated outside East Asia and can be bought fresh or dried. Shiitake are native to Japan, China and Korea and have been grown in all three countries since prehistoric times. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere. Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called donko in Japanese.

Sweet Potatoes Stuffed with Grape, Goat Cheese and Honey

Sweet Potatoes Stuffed with Grape, Goat Cheese and Honey

A root vegetable that resembles a potato, although it is quite different in taste and texture (and is not related to the potato). It has a pinkish-orange skin and a deep-orange, creamy-textured flesh that’s much lighter and fluffier than that of the potato. Sweet potatoes have a slightly sweet flavour (as their name suggests). They’re baked and topped with marshmallows at the American Thanksgiving table.

Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Bake, mash or roast sweet potatoes, or use them in vegetable soups and bakes. Alternatively, add them to risottos, pasta dishes and curries.

Pork loin with cannellini

Pork loin with cannellini

The versatile cannellini bean can be used interchangeably with other white beans in recipes. A popular bean in Italy, the creamy white cannellini bean is fairly large, about the same size as a kidney bean. Because it maintains its shape well when cooked and has a mellow flavor, the cannellini bean is excellent in many dishes, and can be used interchangeably with other white beans in many recipes. Cannellini beans are sometimes referred to as white kidney beans and are related to navy and great northern beans. They are available dry or canned and are featured in traditional Italian recipes. White kidney beans are nutritionally rich foods. These beans are high in protein, complex carbohydrates and fiber, yet low in fat.

Holishkes – stuffed cabbage rolls

Holishkes – stuffed cabbage rolls

Holishkes (a Yiddish word) is a traditional Jewish cabbage roll dish. It is served for Sukkot, the harvest festival in autumn, because when two holishkes are put together side by side, they form the shape of the Torah (two scrolls). And, since Sukkot is followed a week later by Simchas Torah, holishkes are often served then, also. But, in general, they are enjoyed year-round by Jewish communities in Europe, the United States and the Middle East.

Holishkes are made from lightly boiled (“blanched”) cabbage leaves, which are wrapped in a parcel-like manner around minced meat. The resulting dish is bathed in tomato sauce, before being baked.