October • 2021
globalheroes.com
FOOD HEROES & FEEL GOOD RECIPES ADVERTORIAL
Serves: 4 | Cook time: 30 minutes
• 1.5 lbs brussels sprouts, trimmed • 1 tsp extra virgin olive oil • Salt and pepper • 1/3 cup Mother Raw Caesar Dressing For the plant-based parmesan: • 2 tbsp hemp seeds • 1/4 cup cashews • 1 tbsp nutritional yeast • 1 tsp extra virgin olive oil • Pinch kosher salt Directions
Find Mother Raw in the refrigerated section of your local grocery store, online at www.motherraw.ca or through social media @motherraw
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1 Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. 2 Divide the brussels sprouts into half. Chop the first half of sprouts down the middle and place on the baking sheet. 3 Toss with olive oil and salt and pepper. Place in the oven to bake for 25 minutes, flipping halfway through.
4 Meanwhile, finely shred the remaining brussels sprouts very thinly using a knife or mandoline, and add to a salad bowl. 5 For the plant-based parmesan, add all the ingredients into a food processor and pulse until the mix comes together, but is still a bit crumbly. 6 Add the cooked brussels sprouts to the salad bowl and toss with the Caesar dressing and add half of the plant-based parmesan. 7 Divide onto plates and serve with additional parmesan.
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BRUSSELS SPROUTS CAESAR SALAD
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Mother Raw’s humble beginnings originated over 10 years ago, selling homemade dressings at local farmers’ markets. The goal was to create delicious dressings that were made with only real ingredients. Since then, we have come a long way and remain loyal to our Canadian roots with a line-up of delicious organic plant-based dressings and marinades, dips, quesos, and condiments that only use the purest ingredients. Our CEO, Kristi Knowles, is committed to leading the good food fight, while building a company and culture that is inclusive and diverse. She is proud to say that “At Mother Raw, we respect our people, customers, suppliers, and nature’s bounty.”
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©MOTHER RAW
Leading the Good Food Fight
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Delicious Leftover Turkey Ideas for Weekday Meals ANNA OLSON
TURKEY AND STUFFING LUNCHBOX “BUDDIES” Prep time: 15 minutes Cook time: 45 minutes Makes: 12 Ingredients • 4 cups diced 2-day-old multigrain bread, cut into ½-inch cubes • 1 small onion, peeled and roughly chopped • 1 medium celery stalk,
© COURTESY OF ANNA OLSON
If you value not wasting food and prefer your leftovers to become an entirely different meal, this tasty recipe is the perfect way to repurpose your Thanksgiving extras. “Cooked turkey, stuffing, and cranberries are baked into a stuffing-like base in these ‘buddies’—a name I give to any savoury, portable item that is baked in a muffin tin,”
explains chef Anna Olson. “This recipe has all the familiar tastes and textures of a holiday dinner and makes creative use of your leftovers.” Perfect for the school or office lunchbox, these “buddies” are delicious served warm or cold. For lunch or brunch, Anna recommends serving two per person with a side salad. You can also make this recipe vegetarian by swapping the turkey for white beans.
roughly chopped • 1 medium carrot, peeled and roughly chopped • 1 garlic clove • 1 tbsp olive oil • 1 tsp poultry seasoning • ½ cup dried cranberries • 4 large eggs • 1 tsp Dijon mustard • ¾ tsp fine salt • ¼ tsp ground black pepper • 1 cup chicken stock • 1 ½ cups cooked turkey, cut into ½-inch cubes • 1 ½ cups grated Cheddar cheese
orates, about 5 minutes. The gas cooktop on the LG ProBake Convection range is great for this, as the quick heat and finetuned temperature controls ensure that the onions won’t overbrown or stick, creating the flavour base for the “stuffing.” Stir in poultry seasoning and cranberries and stir 1 minute more. Set aside to cool. 3 Whisk eggs with mustard, salt and pepper in a large mixing bowl; then whisk in stock. Add bread cubes and toss well to coat. Let sit for 5 minutes, Directions then stir in turkey, cheese and veggies, tossing well. 1 Preheat oven to 350°F (180°C). 4 Spoon this mixture into a mufLine a muffin tin with extra-large fin tin and bake for about 45 paper liners. If your bread feels minutes until the top of a “budsoft (still fresh), spread cubes dy” springs back when pressed. onto a baking tray and place The LG ProBake Convection them in the preheated oven for range ensures that these “budabout 10 minutes to dry them dies” bake quickly and brown out. Cool bread before using. nicely on top while cooking 2 Pulse onion, celery, carrot and easily all the way through. garlic in a food processor until 5 Let the “buddies” cool in the finely chopped but not liqmuffin tin for 5 minutes before uefied. Heat a sauté pan over removing. Once cooled, they medium heat and add oil. can be refrigerated or frozen Add vegetables and cook until and reheated or enjoyed at softened and any liquid evaproom temperature.
A Carton-Full of Reasons to Eat Ontario Eggs the birds. It allows the hens to perch, scratch, and lay their eggs in private nesting boxes. As with other Ontario egg farmers, the Bos family makes sure their hens are given the highest level of care. The result is high-quality, delicious eggs for Ontario and families like yours to enjoy. To learn more about the Bos family and others like them, visit getcracking.ca A SAVOURY SQUASH EGG BAKE Crisp autumn leaves and a chill in the air bring on the cravings for savoury meals. This Squash Egg Bake is so deliciously simple to make, it will be sure to squash your hunger. Servings: 6 Prep Time: 5 minutes Bake Time: 25 minutes Total Time: 30 minutes Ingredients • 1 tsp (5 mL) dried oregano • ½ tsp (2 mL) each salt and pepper • ½ tsp (2 mL) paprika
• ½ tsp (2 mL) chili powder • 1 acorn squash, about 3 lbs (1.5 kg) • 2 tbsp (30 mL) olive oil • 6 eggs • 2 tbsp (30 mL) crumbled Feta cheese • fresh oregano leaves for garnish Directions 1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. 2 In a small bowl, mix together oregano, salt, pepper, paprika and chilli powder. 3 Leaving the skin on, slice the squash into six ½-inch (1 cm) thick rounds. Remove seeds, making the cavity bigger if necessary. Place on a prepared baking sheet and brush both sides of the squash with oil. Sprinkle each side with the spice mixture. Bake for 15 minutes until tender. 4 Remove the baking sheet from the oven. Crack one egg into each hole. Bake for 10 minutes until egg whites are cooked through. Sprinkle with Feta and garnish with fresh oregano.
. REAL FARMERS REAL EGGS.
© EGG FARMERS OF ONTARIO
When standing at the egg section of the grocery store, do you ever stop and look at them all? White, brown, large, extra-large, Omega-3, organic—the choices are endless. Have you ever wondered where they all come from? In Ontario, most eggs in your grocery store come from farms across the province, many of them from families that have been farming for multiple generations. Aric Bos is one of those farmers. As a third-generation farmer from Huron County, Aric enjoys the fact that he can share the eggs from his farm every day with Ontario families. Together with his wife Andrea, they are raising their three children on a farm right next door to the farm he grew up on. “We love being able to provide healthy, quality food for people,” says Aric. “We especially love knowing our eggs are enjoyed by consumers every day.” The Bos family produces brown eggs from hens that are raised in enriched colony housing. After careful consideration and research, Aric decided on this type of housing because he believes it provides the best environment for
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Andrea Bos, Egg Farmer,
Huron County, Ontario
