RECIPE INDEX

April 2018

BEEF & LAMB

Chipotle Steak & Avocado Bowls 92 Rosemary Za’atar Lamb Chops 102

BEVERAGES

Elderflower Fizz 103 Maple Whisky Lemonade 103

BREAD

Classic Hot Cross Buns 105

BREAKFAST & EGGS

Green Shakshuka 102 Kale & Sweet Potato Frittata 88 Rösti Waffles 102

CANDIES & DESSERTS

Chocolate Egg Nests 111 Chocolate Toffee Crackle 111 Coconut Macaroons 114 Classic Hot Cross Buns 105 Luscious Chocolate Pavlova 15 Pastel Glazed Doughnuts 110

DRESSINGS & SAUCES

Green Onion Vinaigrette 12 Hemp Seed Pesto 63 Lemon Tahini Dressing 91 Spicy Peanut Dressing 93 Sriracha Vinaigrette 94

FISH & SEAFOOD

Peanut Shrimp Crunch Bowls 93 Spicy Salmon Poke Bowls 94

GRAINS & PASTA

Chicken Shawarma Bowls 91 Chipotle Steak & Avocado Bowls 92 Green Power Hemp Pesto Pasta 63 Peanut Shrimp Crunch Bowls 93 Roasted Veggie Bowls 95 Spicy Salmon Poke Bowls 94

POULTRY

Chicken Shawarma Bowls 91

SALADS

Fennel & Radicchio Salad 103

TOPPINGS

Mascarpone Cream 15

To find out more about our recipes’ nutritional information, go to canadianliving.com/nutritioninfo.

100 years

The War Amps

1918-2018

The War Amps programs have grown over the years from assisting war amputees – whom we still serve – to all amputees, including children. Today, we still have much to do to ensure amputees have the artificial limbs they need to lead independent and active lives. To achieve this, we need you! Thanks to donations to the Key Tag Service, our programs will carry on long into the future.

To order key tags, please visit waramps.ca or call 1 800 250-3030.

TEST KITCHEN TIP

Drizzle with melted white chocolate for a pretty layered effect.

A chocolaty coating takes these classic coconut treats from delicious to simply divine. Macaroons Coconut

RECIPE THE TEST KITCHEN

MAKES ABOUT 12 PIECES HANDS-ON TIME 20 MINUTES TOTAL TIME 1¼ HOURS

1 egg white, room temperature 2 cups sweetened shredded coconut ¼ cup sweetened condensed milk ½ tsp vanilla pinch salt ⅓ cup semisweet or bittersweet chocolate chips ½ tsp coconut oil

Preheat oven to 325°F. Line baking sheet with parchment paper. In large bowl, using electric mixer, beat egg white on medium speed until medium peaks form, about 3 minutes. Gently fold in coconut, condensed milk, vanilla and salt just until combined.

Drop by 2 tbsp, 1 inch apart, onto peaked mounds. Bake until golden, 16 to 18 minutes. Let cool completely, 15 to 20 minutes.

In small microwaveable bowl, microwave chocolate chips on high, stirring every 30 seconds, until melted. Stir in coconut oil.

Dip macaroons in chocolate mixture to coat bottoms and lower edges; return to pan. Drizzle tops with any remaining chocolate mixture, if desired. Refrigerate until set, about 20 minutes.

PER PIECE about 128 cal, 1 g pro, 8 g total fat (7 g sat. fat), 14 g carb (1 g dietary fibre, 13 g sugar), 2 mg chol, 60 mg sodium, 100 mg potassium. % RDI: 2% calcium, 4% iron, 1% vit A, 1% folate.