Crunch month

Chicken Salad with Peanut Butter and Curry Dressing

Serves 4

Prep 20 min; total 25 min 1/2 cup white vinegar ¼ cup granulated sugar 1 tsp salt 2 shallots, thinly sliced 1 head iceberg lettuce, cut in four 1-in.-thick slices 4 small cooked chicken breasts, cut in bite-sized cubes 4 mini cucumbers, thinly sliced 2 mangoes, peeled and thinly sliced 2 tbsp smooth natural peanut butter 2 tbsp yellow curry paste 2 tbsp canola oil 2 tsp sesame oil 1 ½ cups cilantro leaves 1 red chili pepper, sliced (optional)

1. Combine vinegar, sugar and salt in a small saucepan set over high. Boil until sugar dissolves. Add shallots. Boil for 1 min. Set aside for 15 min. 2. Meanwhile, lay iceberg slices on serving dishes. Top with chicken, cucumbers and mango slices. 3. Using a fork, remove shallots from vinegar mixture and arrange over salad. 4. Whisk peanut butter, curry paste and oils into vinegar mixture until combined. Drizzle over salad. Sprinkle with cilantro and chili pepper. Kitchen tip In this recipe, you pickle the shallots in the vinegar mixture, and then use the pickling liquid to make your salad dressing.

Warm Chicken and Farro Caprese Salad

Serves 4

Prep 15 min; total 35 min 225 g farro ¼ cup balsamic vinegar ¼ cup extra-virgin olive oil 4 tsp honey 1 tbsp Italian seasoning blend, such as Club House 1/2 tsp salt 1 shallot, thinly sliced 2 pints multicoloured cherry tomatoes, halved 2 250-g balls fresh mozzarella, roughly torn 4 small cooked chicken breasts, sliced 1 cup basil leaves

1. Cook farro following package instructions. 2. Whisk vinegar with oil, honey, seasoning blend and salt in a bowl until combined. Stir in shallot. Set aside. 3. Drain farro, and then add to dressing along with tomatoes. Season with pepper. Stir to combine. 4. Divide warm farro mixture among plates. Top with mozzarella and chicken. Season with pepper. Sprinkle with basil.

Rotisserie Chicken Winter Cobb Salad with Crispy Chicken Skin

Serves 4

Prep 20 min; total 35 min 1 large sweet potato, peeled and cut in 1-in. cubes 1 tbsp olive oil 1/2 tsp salt, divided 1 900-g rotisserie chicken 1/4 cup mayonnaise 1/4 cup 2% plain Greek yogurt 1 tbsp lemon juice 2 tbsp finely chopped chives 8 cups chopped romaine lettuce 4 soft-boiled eggs, halved 1 pint cherry tomatoes, halved 1/4 cup crumbled feta cheese

1. Position racks in lower third and centre of oven and preheat to 450F. 2. Toss sweet potato with oil and 1/4 tsp salt on a large baking sheet. Roast in the centre of oven until potato is fork- tender and golden-brown, 12 to 14 min. 3. Meanwhile, remove chicken skin from rotisserie chicken. Trim and discard excess fat from skin, and then lay skin flat on a baking sheet. Bake in lower third of oven until crisp, 5 to 6 min. Set aside. 4. Meanwhile, debone chicken legs and shred leg meat. Slice breast meat. 5. Stir mayonnaise with yogurt, 2 tbsp water, lemon juice, chives and remaining 1/4 tsp salt in a large bowl. Season with pepper. Add chopped romaine lettuce and toss until coated. 6. Divide lettuce among 4 plates. Top with eggs, sweet potato, tomatoes, chicken and feta. Break chicken skin into smaller pieces and sprinkle overtop. Kitchen tip You can also cook your own chicken for this salad recipe. We rely on a seasoned rotisserie chicken to make the crispy skin extra-flavourful, but you can substitute the skin with crispy bacon if you’re not using rotisserie chicken.

To cook bacon: Lay strips flat on a rimmed baking sheet. Bake at 400F until crispy, 15 to 20 min.

Winter Waldorf Salad

Serves 4

Prep 15 min; total 30 min 4 celery stalks, cut in 2-in.- long pieces 3 cups seedless red grapes 1 large gala apple, cut in 1-in. wedges 1 tbsp olive oil 1/3 cup mayonnaise 2 tbsp apple cider vinegar 1 1/2 tsp Dijon mustard 1/4 cup finely chopped chives 1/4 cup finely chopped tarragon (optional) 1 142-g pkg baby kale 4 small cooked chicken breasts, cubed 1/2 cup walnuts or pecan halves, toasted ½ cup celery leaves (optional)

1. Position rack in centre of oven and preheat broiler. Toss celery, grapes and apple on a large baking sheet with oil. Season with pepper. Spread across sheet in a single layer. Roast until apple is just starting to brown, 8 to 10 min. Set aside and let mixture cool for 5 min. 2. Meanwhile, whisk mayonnaise with vinegar and Dijon in a small bowl. Whisk in chives and tarragon. Season with pepper. 3. Arrange kale, celery, grapes and apple on a serving platter. Top with chicken. Drizzle with dressing. Sprinkle with walnuts and celery leaves.

Colourburst Citrus Chicken Salad

Serves 4

Prep 20 min; total 20 min Dressing 1/3 cup olive oil 3 tbsp lemon juice 2 tbsp Dijon mustard 1/3 tsp granulated sugar

Salad 1 142-g pkg baby arugula 4 small cooked chicken breasts, sliced 2 oranges, peeled and sliced in thin rounds 2 radishes, thinly sliced 2 shallots, thinly sliced 1 raw beet, thinly sliced 1 large ripe avocado, pitted and sliced 1/2 cup pepitas, toasted

1. Dressing: Whisk oil with lemon juice, Dijon and sugar in a medium bowl. Season with pepper. 2. Salad: Arrange arugula on a platter. Scatter chicken, oranges, radishes, shallots, beet and avocado over arugula. Drizzle with dressing and sprinkle with pepitas. Kitchen tip If you have a mandoline, use it to safely and quickly slice your beet, radishes and shallots. (If you want to use multicoloured beets, use 2 small ones.) Otherwise, carefully slice them as thinly as you can with a sharp knife. Kitchen tip Use different varieties of in-season oranges, such as navel, cara cara or blood oranges, to make an even more colourful salad.

Chicken, Pear and Roasted Parsnip Salad

Serves 4

Prep 15 min; total 35 min Salad 4 parsnips (about 500 g), cut diagonally in 1/2-in.- thick slices 1 tbsp olive oil 1 small head radicchio, roughly torn 4 cups spring mix 4 small cooked chicken breasts, shredded 1 large pear, thinly sliced 1 cup walnut halves, toasted 1/2 cup crumbled gorgonzola cheese Dressing 1/3 cup sherry vinegar ¼ cup olive oil 3 tbsp honey 2 tbsp thyme leaves 2 tsp Dijon mustard ¼ tsp salt

1. Salad: Position rack in centre of oven and preheat to 400F. Toss parsnips with 1 tbsp oil on a baking sheet. Roast until tender-crisp, 20 to 25 min. 2. Arrange radicchio and spring mix on a platter. Top with shredded chicken. Scatter parsnips, pear, walnuts and gorgonzola overtop. 3. Dressing: Whisk vinegar with ¼ cup oil, honey, thyme, Dijon and salt in a small bowl. Drizzle over salad just before serving. Kitchen tip We used a redskinned pear in this recipe, but feel free to substitute any variety you like.

4 ways to cook chicken breasts

For each method, use 4 small skinless, boneless chicken breasts (about 200 g each). A chicken breast is cooked through when a thermometer inserted into the thickest part of the meat reaches 165F. For an easy, no-cook method, substitute store-bought rotisserie chicken

Pan-fr ying

Season chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil and then chicken breasts. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to medium-low. Flip chicken. Cook, covered with a lid, until bottom of chicken is golden-brown and cooked through, about 7 min.

Poaching

Boil 4 cups salted water or chicken broth in a large saucepan. Reduce heat to medium. Add chicken breasts. Gently poach, flipping halfway, until cooked through, 8 to 10 min.

Roasting

Season chicken with salt and pepper. Heat a large ovenproof frying pan over medium-high. Add 1 tbsp oil and then chicken breasts. Cook until just golden-brown, about 2 min per side. Transfer pan to a 450F oven. Roast until chicken is cooked through, 10 to 12 min. (If you don’t have an ovenproof pan, transfer chicken to a baking sheet.)

Grilling

Preheat barbecue to medium. Brush chicken with 1 tbsp oil and season with salt and pepper. Oil grill. Barbecue chicken until grill-marked and cooked through, 5 to 6 min per side.

Mushroom Salad with Fennel and Goat Cheese

Serves 4 Prep 10 min; total 25 min

3 tbsp butter, divided 1 demi-baguette, cubed (3 cups) 3 227-g pkgs sliced cremini mushrooms 1 garlic clove, minced 1 tbsp finely chopped sage 1/4 tsp salt, divided 3 tbsp canola oil 2 tsp lemon zest 2 tbsp lemon juice 1/2 tsp Dijon mustard 1/2 fennel bulb, cored and thinly sliced, fronds reserved 1 142-g pkg arugula 1/2 113-g pkg goat cheese, crumbled 1/3 cup finely chopped walnuts

1. Melt 1 tbsp butter in a large frying pan over medium-high. Add bread cubes. Toast, stirring often, for 3 to 4 min. Transfer to a plate. 2. Return pan to heat. Add mushrooms. Cook, stirring often, until mushrooms are golden-brown, 10 to 12 min. Add remaining 2 tbsp butter, garlic, sage and 1/8 tsp salt. Stir to combine. 3. Whisk oil with lemon zest, juice, Dijon and remaining 1/8 tsp salt in a large bowl. Add fennel, arugula and croutons. Toss to coat. 4. Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts. Kitchen tip Make this recipe vegan by substituting canola oil for butter and a crumbly and sharp plant-based cheese for the goat cheese. Fresh Mozzarella and Clementine Panzanella

Serves 4 Prep 20 min; total 25 min

Dressing ¼ cup white wine vinegar ¼ cup extra-virgin olive oil ¼ cup clementine juice 2 tsp honey 1/2 tsp salt

Salad 4 celery stalks, cut in 2-in. pieces 2 tbsp olive oil, divided 1 demi-baguette, roughly torn 8 cups chopped watercress (about 2 bunches) 4 clementines, peeled and sliced into rounds 2 250-g balls fresh mozzarella, roughly torn ¾ cup pomegranate seeds

1. Position racks in centre and top third of oven and preheat broiler. 2. Dressing: Whisk vinegar with oil, clementine juice, honey and salt in a medium bowl. Season with pepper. 3. Salad: Toss celery with 1 tbsp oil on a baking sheet. Broil in top third of oven for 5 min. Remove from oven; flip celery and push to 1 side of pan. Add torn baguette to other side of pan. Drizzle remaining 1 tbsp oil overtop. Broil in centre of oven until bread is toasted, 3 to 5 min. 4. Assemble watercress, clementines, mozzarella and pomegranate seeds on a platter. Top with celery and croutons. Drizzle dressing overtop. Kitchen tip Make this recipe vegan by substituting a plant-based fresh-mozzarella- style cheese for the mozzarella.

Seared Halloumi and Fig Tabbouleh

Serves 4 Prep 20 min; total 45 min

1 250-g pkg halloumi cheese ½ shallot, very thinly sliced 1/3 cup lemon juice 1/2 cup coarse bulgur wheat 2 tbsp + 2 tsp olive oil, divided 1 tbsp honey 2 tsp lemon zest 2 tsp sumac 1 tsp smoked paprika 4 cups packed parsley leaves (about 1 large bunch) 2 cups coarsely chopped mint 1 pint cherry tomatoes, halved 6 black figs, quartered 1/2 cup chopped pistachios 1/2 cup pomegranate seeds

1. Cut halloumi in half lengthwise, then cut into ½-in-thick slices. Soak halloumi in a medium bowl filled with cold water. Combine shallot with lemon juice in a large bowl. Set both aside for 20 min. 2. Meanwhile, cook bulgur following package directions. Drain and rinse bulgur. 3. Whisk 2 tbsp oil with honey, lemon zest, sumac and paprika into shallot mixture. Add parsley, mint, tomatoes and bulgur. Toss to coat. 4. Pat halloumi slices very dry with towels. Heat a large nonstick frying pan over medium- high. Add remaining 2 tsp oil and then halloumi. Cook until golden, 2 to 3 min per side. 5. Divide tabbouleh among plates. Top with halloumi and figs. Sprinkle with pistachios and pomegranate seeds.

Creamy Bean and Sweet Potato Salad with Soft-Boiled Egg

Serves 4 Prep 15 min; total 25 min

1 large sweet potato, peeled and cut in 1-in. cubes 4 shallots, quartered ¼ cup + 1 tbsp olive oil, divided 1/2 tsp salt, divided 500 g green beans, trimmed 2 tbsp lemon juice 1 tbsp lemon zest 2 garlic cloves, minced 1/2 cup jarred roasted red peppers, drained and diced 1 113-g log plain goat cheese, crumbled 8 cups mixed baby greens 4 soft-boiled eggs

1. Position rack in centre of oven and preheat to 450F. 2. Toss sweet potatoes and shallots with 1 tbsp oil and ¼ tsp salt on a baking sheet. Season with pepper. Roast, stirring halfway through cooking, until golden-brown, 12 to 14 min. 3. Meanwhile, bring a large saucepan of water to a boil. Add beans. Boil until tender- crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry. 4. Whisk lemon juice with zest, garlic and remaining ¼ tsp salt in a large bowl. Whisk in remaining ¼ cup oil. Stir in red pepper and goat

cheese. Add beans and toss to evenly coat. 5. Divide greens among plates. Top with green-bean mixture and roasted vegetables. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.

Greek Potato Salad with Roasted Red Peppers

Serves 4 Prep 15 min; total 35 min

680 g mini yellow potatoes 3 tbsp extra-virgin olive oil 3 tbsp lemon juice 1 garlic clove, minced 1 tsp dried Greek oregano 3/2 tsp salt ½ cup jarred roasted red peppers, drained and thinly sliced 3/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced 3/3 cup pitted kalamata olives, halved 1 142-g pkg spring mix 3/3 cup crumbled feta cheese

1. Add potatoes to a large pot of cold salted water. Bring to a boil and cook until tender, 15 min. Drain and run under cold water for 30 sec, until cool enough to handle but still warm. Halve or quarter larger potatoes and set aside. 2. Whisk oil, lemon juice, garlic, oregano and salt in a large bowl. Stir in peppers, tomatoes and olives. 3. Add potatoes to dressing and toss to coat. Arrange spring mix on a platter. Top with warm potato mixture. Sprinkle with feta. Kitchen tip Make this recipe

vegan by omitting feta or substituting a plant-based feta-style cheese.

Roasted Beet and Egg Salad with Rye Croutons

Serves 4 Prep 25 min; total 55 min

1 kg small red or yellow beets with greens, washed 1 shallot, thinly sliced ½ cup seasoned rice vinegar, divided 4 cups roughly torn rye loaf or bread 1 tbsp olive oil 6 hard-boiled eggs, quartered 3/2 cup sour cream 2 tbsp chopped dill 2 tbsp chopped chives 1 tbsp prepared horseradish

1. Position rack in centre of oven and preheat to 400F. 2. Remove leaves from beets and set aside. Trim beets, then arrange in a single layer on a large piece of foil. Wrap to seal completely. Place foil packet on a baking sheet. Roast until fork-tender, 30 to 35 min. Carefully open foil packets and let stand until cool enough to handle. 3. Meanwhile, stir shallot with ¼ cup vinegar in a medium bowl. Set aside for 10 min. Toss bread with oil on same baking sheet. Spread in a single layer. Bake until toasted, 5 to 6 min. 4. Roughly tear beet leaves into bite-sized pieces and add to bowl with shallot. (You will ideally have about 6 cups.) Toss to coat. Divide greens among 4 plates. 5. Remove peels from cooled beets, and then cut each into quarters. Arrange beets, eggs, croutons and pickled shallots over greens. 6. Stir sour cream with dill, chives, horseradish and remaining ¼ cup vinegar. Season with pepper. Drizzle dressing over salads. Sprinkle with more dill and chopped chives, if desired. Kitchen tip If you don’t have enough beet greens to make 6 cups, substitute or top up with spring mix.

Red Cabbage Steaks with Bulgur Salad

Serves 4

Prep 15 min; total 45 min 1 small red cabbage 4 tbsp olive oil, divided 1 tsp salt, divided 3/2 tsp pepper 5 tbsp apple cider vinegar, divided 3/2 cup dried green lentils 3/2 cup medium bulgur wheat 3/4 cup crumbled goat cheese 3/4 cup dried cherries 1 tbsp chopped thyme 3/3 cup chopped pistachios

1. Position rack in centre of oven and preheat to 400F. Line a rimmed baking sheet with parchment. 2. Cut cabbage from top to bottom through the core, making 4 slices, each about ¾ in. thick. (Reserve end pieces for another use.) Place cabbage steaks on prepared sheet. Brush both sides with 2 tbsp oil, then sprinkle with ½ tsp salt and pepper. Drizzle with 3 tbsp vinegar. Cover sheet tightly with foil. 3. Roast for 20 min. Remove foil and flip cabbage steaks. Continue roasting, uncovered, until tender, 15 to 20 min more. 4. Meanwhile, combine 1 ½ cups water and lentils in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, covered, for 10 min. Add bulgur. Return to a boil over high. Reduce heat to low and simmer until tender, 12 to 15 min more. Let stand, covered, for 5 min, and then fluff with a fork. Set aside to cool. 5. Stir goat cheese, cherries, thyme, remaining 2 tbsp vinegar, 2 tbsp oil and ½ tsp salt into bulgur mixture. Serve cabbage steaks with bulgur salad and top with pistachios. Kitchen tip Make this recipe vegan by omitting goat cheese or using a vegan alternative.

How to boil eggs

The perfect boiled egg has never been simpler. What’s involved? An easy three-step process: boil, drain and rinse

To start, carefully lower eggs into a pot of boiling water and set your timer. After the desired time, drain, and then rinse eggs in cold water (they’ll continue to cook otherwise, resulting in an overcooked yolk).

Soft-boiled eggs: 6 min Hard-boiled eggs: 12 min Egg-peeling tip: Fresh eggs are more difficult to peel. As eggs age, the shell starts to detach from the membrane, resulting in boiled eggs that are easier to slip from their shells.

Roasted Chickpea Salad with Hot Harissa Dressing

Serves 4 Prep 25 min; total 45 min 2 large pitas 3 tbsp olive oil, divided 1 540-mL can no-salt-added chickpeas, rinsed and drained well 1 1/2 tsp sumac, divided 1 tsp smoked paprika 3/4 tsp salt, divided 1/4 cup extra-virgin olive oil 2 tbsp lemon juice 1 tsp harissa paste 1 garlic clove, minced 1 pint multicoloured cherry tomatoes, halved 4 mini cucumbers, coarsely chopped 1 small shallot, thinly sliced 4 cups parsley leaves (about 1 large bunch) 1 cup pomegranate seeds 2 cups coarsely chopped mint 1. Position rack in centre of oven and preheat to 425F. Line a large rimmed baking sheet with foil. 2. Slice each pita along the seams into 2 rounds. You will have 4 rounds total. Brush both sides of pitas with 1 tbsp olive oil and arrange on prepared sheet. Bake until golden and crisp, 5 to 8 min. Set pitas aside on a plate. 3. Toss chickpeas with remaining 2 tbsp olive oil, ½ tsp sumac, paprika and ¼ tsp salt on same sheet. Season with pepper. Roast, stirring chickpeas halfway, until crisp and golden-brown, 25 to 30 min. 4. Meanwhile, whisk extravirgin olive oil with lemon juice, harissa paste, garlic and remaining 1 tsp sumac and ½ tsp salt in a large bowl. Add tomatoes, cucumbers, shallot, parsley and pomegranate seeds. Toss to coat. 5. Break pita into bite-sized pieces. Add pita, mint and warm roasted chickpeas to salad just before serving.

Roasted Squash Salad with Marinated Bean Dressing

Serves 4 Prep 20 min; total 35 min Marinated Beans 1/4 cup sherry vinegar 3 tbsp olive oil 2 tbsp maple syrup 1 tsp Dijon mustard 1 tbsp thyme leaves 1 small shallot, finely chopped 1 garlic clove, minced ¼ tsp salt 1 398-mL can navy beans, drained, rinsed and patted dry

Salad 2 delicata squashes, about 500 g each 1 red onion, cut in 1-in. wedges 2 tbsp olive oil 1 tbsp maple syrup 1/2 tsp salt 1 142-g pkg baby arugula 1/4 cup unsalted raw pepitas ½ cup pomegranate seeds

1. Position rack in centre of oven and preheat to 425F. 2. Beans: Whisk vinegar with 3 tbsp oil, 2 tbsp maple syrup, Dijon, thyme, shallot, garlic and ¼ tsp salt in a medium bowl. Season with pepper. Stir in beans. Set aside for 20 min. 3. Salad: Meanwhile, trim ends off squashes, and then cut in half lengthwise. Using a spoon, scoop out and discard seeds. Cut squash halves into ¾-in.-thick slices. Toss squash and onion with 2 tbsp oil, 1 tbsp maple syrup and ½ tsp salt on a large baking sheet until coated. Arrange in a single layer. 4. Roast until squash is golden- brown, about 10 min per side. 5. Divide arugula among plates. Top with warm squash and onion. Drizzle with beans and dressing. Sprinkle with pepitas and pomegranate seeds.

Sesame-Ginger Tofu and Soba Noodle Salad

Serves 4

Prep 25 min; total 30 min 1 454-g pkg medium tofu, drained 180 g soba noodles (about two 1-in.-diameter bundles) ¼ cup maple syrup ¼ cup seasoned rice vinegar 2 tbsp grated ginger 2 tbsp sesame seeds, toasted 4 tsp sesame oil 2 tsp canola oil 4 garlic cloves, minced 1 142-g pkg baby spinach 4 tsp sodium-reduced soy sauce 3 mini cucumbers, cut in matchsticks 1 cup carrot matchsticks 2 green onions, thinly sliced

1. Cut tofu in half horizontally and then cut each piece into 1-in.-thick rectangles. Lay on a paper-towel-lined plate and set aside to drain. 2. Cook noodles in a large pot of boiling water, following package directions but omitting salt, until tender, 4 min. Drain, then rinse under cold water to remove excess starch. 3. Stir maple syrup with vinegar, ginger, sesame seeds and sesame oil in a large bowl. Add tofu. Set aside. 4. Heat a large frying pan over medium. Add canola oil, and then garlic. Cook for 1 min. Add spinach, in batches if necessary, and cook until wilted, about 1 min. Stir in soy sauce. 5. Divide soba among 4 bowls. Top with spinach, cucumbers, carrots and tofu. Drizzle remaining dressing overtop. Sprinkle with green onions.

Wheat Berry, Kale and Cranberry Salad

Serves 4

Prep 10 min; total 40 min 1 cup dried wheat berries 1/2 cup dried cranberries 1/3 cup extra-virgin olive oil 3 tbsp balsamic vinegar 1/2 tsp salt 5 cups chopped kale 1/2 cup diced red onion 1 yellow bell pepper, diced

1. Rinse wheat berries. Combine with 8 cups water in a pot. Bring to a boil over high. Reduce heat to medium-high and cook, covered, until tender, 30 to 35 min. Stir in cranberries in last 2 min of cooking. Drain and rinse with cold water. 2. Whisk oil with vinegar and salt in a large bowl. Season with pepper. Stir in wheat berry mixture, kale, onion and bell pepper.

Steak and Potato Salad with Horseradish Dressing

Serves 4

Prep 20 min; total 40 min 400 g baby potatoes, halved 400 g finger or mini sweet potatoes, cut in 3/4-in. rounds 1 red onion, cut in 1-in. wedges 3 tbsp canola oil, divided 3/4 tsp salt, divided 1/2 cup sour cream 1/4 cup seasoned rice vinegar 2 tbsp prepared horseradish 2 tbsp chopped dill 2 tbsp chopped parsley 2 1-in.-thick beef strip loin steaks (300 g each), at room temperature 1 142-g pkg baby spinach

1. Position rack in centre of oven and preheat to 450F. 2. Toss potatoes, sweet potatoes and onion with 2 tbsp oil and ¼ tsp salt on a baking sheet. Spread in a single layer. 3. Bake, flipping vegetables halfway, until golden and tender, 20 to 25 min. 4. Meanwhile, stir sour cream with vinegar, horseradish, dill and parsley in a medium bowl. Season with pepper. 5. Sprinkle remaining ½ tsp salt over steaks. Season with pepper. Heat a large non-stick frying pan over high. Add remaining 1 tbsp oil, then steaks. Reduce heat to medium. Cook 3 to 4 min per side for medium- rare. Transfer steaks to plates and let rest, covered, for 5 min. 6. Arrange spinach on a platter. Top with potatoes, sweet potatoes and onion. Thinly slice steak and arrange on salad. Drizzle with dressing.

Steak and Arugula Salad with Warm Tomato Dressing

Serves 4

Prep 15 min; total 45 min 1 1-in. thick beef flank steak (about 500 g), at room temperature 6 tbsp olive oil, divided 1 tsp salt, divided 1/2 tsp pepper, divided 1 medium sweet onion, thinly sliced 3 garlic cloves, minced 3 tbsp sherry vinegar 1 283-g pkg multicoloured cherry tomatoes 2 tsp grainy Dijon mustard 1/2 tsp dried oregano 1 142-g pkg baby arugula

1. Position rack in centre of oven and preheat to 250F. Rub each side of steak with 1 tbsp oil, and then ½ tsp salt and ¼ tsp pepper, and place on a rack on a baking sheet. 2. Roast until rare or until internal temperature reaches 110F, about 20 min. Remove from oven. 3. Heat 1 tbsp oil in a large frying pan over high. Sear steak until dark-brown, 1 to 2 min per side. Transfer to a plate. 4. Reduce heat to medium. Add 1 tbsp oil and onion to pan. Cook until onion is softened, about 3 min. Stir in garlic, vinegar and tomatoes. Cook until tomatoes burst, 2 to 3 min. 5. Whisk remaining 2 tbsp oil, remaining juices from steak plate, Dijon and oregano in a large bowl. Toss in tomato mixture and arugula to coat. Divide salad among plates and top with thinly sliced steak. Roasted Cabbage with Pork Larb Salad

Serves 4 Prep 15 min; total 40 min 2 tbsp + 1 tsp canola oil, divided 1 head green cabbage (1 to 1.25 kg), cut in 8 wedges keeping core intact 1/4 tsp salt 2 454-g pkgs ground pork 1 small red onion, finely chopped ¼ cup fish sauce 3 tbsp lime juice 1 tbsp chili-garlic sauce 4 tsp packed brown sugar 3 cups coarsely chopped cilantro leaves and stems 1 cup coarsely chopped mint 4 mini cucumbers, cut into thin rounds 1 red chili pepper, thinly sliced (optional) Lime wedges (optional) 1. Position rack in centre of oven and preheat to 425F. 2. Rub 2 tbsp oil and salt all over cabbage wedges on a baking sheet. Arrange cut-side down. Season with pepper. Roast until tender and edges are golden, 20 to 25 min. 3. Meanwhile, heat a large non-stick frying pan over medium-high. Add remaining 1 tsp oil, and then pork and onion. Cook, stirring often, until no pink remains and mixture is dry, 7 to 10 min. Stir in fish sauce, lime juice, chili-garlic sauce and sugar. Cook for 1 min. 4. Divide hot cabbage wedges among 4 plates. Top with pork larb and sprinkle with cilantro, mint, cucumbers and chili pepper. Serve with lime wedges to squeeze over salad.

Black Kale, Bacon and Roasted Tomato Panzanella

Serves 4 Prep 15 min; total 40 min Dressing 1/3 cup olive oil ¼ cup lemon juice 1 large garlic clove, minced 1 tsp Dijon mustard 1 tsp maple syrup 1 tsp anchovy paste

Salad 8 strips thick-cut bacon 2 255-g pkgs cherry tomatoes on the vine 1 demi-baguette, roughly torn 8 cups roughly torn black kale leaves 4 soft-boiled eggs, quartered 1 avocado, cut in wedges

1. Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil. 2. Dressing: Whisk oil with lemon juice, garlic, Dijon, maple syrup and anchovy paste in a medium bowl. Set aside. 3. Salad: Arrange bacon in a single layer on 1 side of baking sheet; add tomatoes to other side. Bake for 10 min, flip, and continue baking until bacon starts to crisp and tomatoes are wrinkled, 5 to 8 more min. Transfer bacon and tomatoes to a paper-towel-lined plate. 4. Add bread to bacon fat in pan. Stir until fat absorbs. Bake, stirring halfway, until bread is toasted, 8 to 10 min. 5. Arrange kale on a platter. Roughly tear bacon. Top with bacon, croutons, eggs, tomatoes and avocado. Drizzle dressing overtop.

Winter Steak and Mushroom Salad

Serves 4 Prep 15 min; total 30 min

300 g oyster mushrooms 8 tbsp olive oil, divided 2 tbsp Italian-style bread crumbs 2 tbsp finely grated Parmigiano-Reggiano cheese 1 tsp garlic powder 3/4 tsp salt, divided 2 1-in.-thick beef strip loin steaks (300 g each), at room temperature 2 tbsp balsamic vinegar 1 tsp honey ½ tsp Dijon mustard 1 142-g pkg baby arugula Shaved ParmigianoReggiano cheese (optional) 1. Position oven rack in bottom third of oven and preheat to 425F. 2. Tear mushrooms in half and toss with 3 tbsp oil on a baking sheet. Spread in a single layer. Sprinkle with bread crumbs and grated cheese. 3. Bake until mushrooms are golden, 10 to 12 min. 4. Meanwhile, sprinkle garlic powder and ½ tsp salt over steaks. Season with pepper. Heat a large non-stick frying pan over high. Add 1 tbsp oil, and then steaks. Reduce heat to medium. Cook for 3 to 4 min per side for medium- rare. Transfer steaks to plates and let rest, covered, for 5 min. 5. Whisk vinegar with honey, Dijon and remaining 4 tbsp oil and ¼ tsp salt in a small bowl. Season with pepper. 6. Thinly slice steak. Divide arugula among 4 dinner plates. Top with mushrooms and steak. Drizzle with balsamic vinaigrette. Garnish with shaved cheese.

Fig Salad with Warm Bacon Dressing

Serves 4 Prep 15 min; total 30 min

8 slices thick-cut bacon 1 shallot, thinly sliced ¼ cup red wine vinegar 4 tsp honey 1 tsp Dijon mustard 1 small radicchio, leaves roughly torn (about 4 cups) 4 cups mixed greens 6 green or black figs, quartered 2 170-g pkg blackberries ½ cup chopped walnuts, toasted ½ cup crumbled blue cheese

1. Arrange bacon in a single layer in a large non-stick frying pan. Set over medium. Cook bacon until it is just starting to crisp, 6 to 7 min per side. Transfer bacon to a paper-towel-lined plate and set aside to cool. While still liquid, pour leftover bacon fat into a small measuring cup. Discard all but ¼ cup of the fat or reserve for another use (add enough canola oil to make ¼ cup if you don’t have enough). Return fat to pan. 2. Reduce heat to low. Add shallot to reserved bacon fat in pan. Cook, stirring occasionally, until shallot is softened but not translucent, about 2 min. Stir in vinegar, honey and Dijon until combined. Season with pepper. 3. Roughly tear cooled cooked bacon. Arrange torn radicchio, mixed greens, torn bacon and quartered figs on a large serving platter. Drizzle dressing overtop while still warm, and then sprinkle blackberries, walnuts and cheese overtop.

Liquid gold

Vinegar brightens any salad—but not all vinegars work the same way. A guide to three faves

Balsamic vinegar Authentic balsamic vinegar has a protected designation of origin seal on its label, a guarantee that the vinegar is made in the traditional way in the Italian regions of Modena and Reggio Emilia. Specific grape varietals are crushed, cooked down until caramelized and aged in a series of barrels for a minimum of 12 years— sometimes up to 50. Over time, each barrel imparts its own flavour to the vinegar, which continues to thicken until it has a sweet, mellow flavour and a syrupy consistency. Some of the oldest vintages can even be poured on ice cream. Authentic balsamic vinegars can be pricey, but the grocery store stuff is fine for your daily salad needs—it’s made by boiling down a combination of wine vinegar and grape must (pressed juice from grapes and stems). White balsamic is milder and less sweet than classic balsamic. It’s mostly made the same way, but is cooked at a lower temperature to maintain its golden hue. White balsamic is ideal if you want a dressing that’s lighter in colour, but substituting one for the other is generally fine.

Sherry vinegar Authentic sherry vinegar, made in southwestern Spain, also carries a protected designation: It’s made by naturally fermenting sherry wine, which is then aged in oak barrels for at least six months to give it a slight oaky flavour. Grocery store versions exist, though they’re not as readily available as balsamic. It won’t replicate the flavour, but red or white wine vinegar can be substituted in a pinch.

Wine vinegar White and red wine vinegars are both made from wine. And just like drinking wines, red wine vinegar is often more robust, with a bolder flavour than its white counterpart. White wine vinegar has a slightly brighter, more delicate flavour. Wine vinegars are interchangeable in a pinch, as they have similar acidity levels.

Seared Salmon with Lentil Salad

Serves 4 Prep 15 min; total 25 min

4 skinless salmon fillets, about 700 g total 3/4 tsp salt, divided 2 tbsp + 2 tsp olive oil, divided 2 tbsp lemon juice 2 garlic cloves, minced 1 tsp sumac ½ tsp Dijon mustard 1 540-mL can lentils, drained and rinsed 1 pint multicoloured cherry tomatoes, halved 4 cups loosely packed stemmed arugula 1/2 cup chopped mint 1/2 cup chopped parsley

1. Sprinkle salmon with 1/2 tsp salt. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 2 tsp olive oil, and then salmon. Cook until underside of fillet is light-golden, 3 to 4 min. Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 min more. Set aside. 2. Whisk lemon juice with garlic, sumac, Dijon and remaining 2 tbsp oil and ¼ tsp salt in a large bowl. Stir in lentils, cherry tomatoes, arugula, mint and parsley. Season with pepper. Toss to coat. 3. Arrange lentil mixture on a platter. Top with salmon.

Hot-Smoked Salmon Niçoise Salad

Serves 4 Prep 15 min; total 55 min 300 g baby red potatoes, halved 4 tbsp olive oil, divided 1/2 tsp salt, divided 400 g green beans, trimmed 2 tsp lemon zest 1 tbsp lemon juice 1 tbsp Dijon mustard 2 tsp honey 1 shallot, finely chopped 2 tbsp coarsely chopped tarragon (optional) 6 radishes, quartered 2 hot-smoked salmon fillets, each about 125 g 1/3 cup niçoise or kalamata olives, pitted and halved 4 soft- or hard-boiled eggs, halved 1 pint cherry tomatoes, halved

1. Position rack in centre of oven and preheat to 425F. 2. Toss potatoes with 1 tbsp olive oil and ¼ tsp salt on a baking sheet. Arrange cut-side down and roast for 15 min. 3. Push potatoes to side of sheet. Add green beans. Continue roasting until golden-brown, about 15 min more. 4. Whisk lemon zest and juice with Dijon, honey, shallot and 3 tbsp oil and ¼ tsp salt in a bowl. Whisk in tarragon. 5. Toss green beans in a bowl with half of dressing. Arrange on a platter. Add potatoes to same bowl and toss with 2 tbsp dressing. Arrange beside beans. Toss radishes with 1 tbsp dressing and add to platter. Arrange salmon, olives, eggs and tomatoes on platter. Season with pepper.

Shrimp and Green Bean Salad

Serves 4 Prep 25 min; total 35 min Dressing 3 tbsp olive oil 2 tbsp red wine vinegar 1 tbsp chopped oregano 1 garlic clove, minced

Salad 2 cups trimmed green beans 1 340-g pkg frozen peeled raw shrimp, thawed 4 cups thinly sliced romaine lettuce 1 small red onion, thinly sliced 1 pint cherry tomatoes, halved 1 cup crumbled feta cheese

1. Dressing: Whisk oil with vinegar, oregano and garlic in a large bowl until combined. Season with pepper. 2. Boil a pot of water. Add green beans and shrimp. Cook until shrimp turns pink, about 3 min. Drain and rinse under cold water. Pat dry. 3. Add beans and shrimp to dressing, along with romaine and onion. Toss until coated. Top with tomatoes and feta.

Smoked Trout Salad with Horseradish

Serves 4 Prep 20 min; total 30 min

8 mini potatoes 1/4 cup sour cream 3 tbsp lemon juice 2 tbsp mayonnaise 1 1/2 tbsp prepared horseradish 1 tsp poppy seeds (optional) 1/2 tsp salt 1/4 tsp pepper 6 cups coarsely torn watercress 1/2 fennel bulb, thinly sliced 1/4 cup parsley leaves 1/4 cup dill fronds 1/4 cup chopped chives, cut into 1-in. pieces 300 g hot-smoked trout 3 radishes, thinly sliced 1/2 cup pickled red onions

1. Cover potatoes with water in a small pot set over medium-high. Boil until just fork-tender, 8 to 10 min. Drain and let stand until cool enough to handle. Cut in half. 2. Whisk sour cream with lemon juice, mayo, horseradish, poppy seeds, salt and pepper in a small bowl. 3. Combine watercress, fennel, parsley, dill, chives and potatoes in a large bowl. Drizzle with half of the dressing, tossing well to coat. Arrange salad mixture on a large platter. Top with large pieces of trout, radishes and pickled onions. Drizzle with remaining dressing. Season with pepper.

Shrimp and Orange Salad with Roasted Broccolini

Serves 4 Prep 20 min; total 20 min Dressing 1/3 cup olive oil 1/3 cup white balsamic vinegar

4 tsp honey 1 tbsp Dijon mustard 1 tsp orange zest (optional) 1/2 tsp salt

Salad 2 oranges 250 g broccolini, thicker stems halved lengthwise 1 tbsp olive oil 1 large head radicchio, roughly torn, about 8 cups 1 454-g pkg large frozen cooked shrimp, thawed and peeled 1 pint cherry tomatoes, halved

1. Position rack in top third of oven and preheat broiler. 2. Dressing: Whisk 1/3 cup oil with vinegar, honey, Dijon, orange zest and salt in a medium bowl. Season with pepper. Set aside. 3. Salad: Slice a small piece off top and bottom of each orange. Slice off and discard remaining peel, including white pith. Slice oranges into rounds. 4. Toss broccolini with 1 tbsp oil on a large baking sheet. Broil until broccolini starts to brown, 3 to 4 min. 5. Meanwhile, arrange radicchio, oranges, shrimp and tomatoes on a large platter. Top with roasted broccolini. Drizzle dressing overtop. Season with pepper.

Modern Tuna Cobb Salad

Serves 4 Prep 15 min; total 15 min

Dressing 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup crumbled gorgonzola or stilton cheese 2 tbsp finely chopped chives 1 tbsp lemon juice ¼ tsp pepper

Salad 8 cups baby spinach or arugula 4 85-g cans solid white tuna in oil, such as Rio Mare 4 slices prosciutto, each sliced into 4 strips 1 pint multicoloured cherry tomatoes, halved 1 avocado, peeled and cut into thin wedges

1. Dressing: Stir mayo with sour cream, gorgonzola, chives, lemon juice, pepper and 2 tbsp water in a bowl. 2. Add spinach to dressing and toss until coated. Divide among 4 plates (or arrange on a platter). Top with tuna, prosciutto, tomatoes and avocado. Season with pepper. Kitchen tip Canned tuna packed in oil is more flavourful than tuna packed in water. And don’t waste that oil! Drizzle any leftovers onto the salad, or use it as a dip for crusty bread and serve alongside the salad.

Kale Caesar Salad with Tofu Croutons

Serves 4 Prep 25 min; total 45 min

Tofu Croutons 1 350-g pkg extra-firm tofu, cut into 1/2-in. cubes 1 tbsp olive oil 1/8 tsp salt 1/2 cup panko bread crumbs Dressing 1/2 350-g pkg silken tofu, drained 1/3 cup grated ParmigianoReggiano cheese 4 anchovy fillets, chopped 2 garlic cloves, chopped 2 tbsp lemon juice 2 tbsp olive oil 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1/8 tsp salt

Salad 1 large bunch green or purple kale 1/2 cup dried cherries or cranberries

1. Position rack in centre of oven and preheat to 400F. Line a baking sheet with foil. 2. Tofu croutons: Toss extrafirm tofu with 1 tbsp oil and 1/8 tsp salt in a bowl. Season with pepper. Pour panko into a medium bowl. Toss tofu, in batches, in panko until completely coated, then arrange in a single layer on prepared sheet. 3. Bake until tofu cubes are crispy and golden-brown, 15 to 20 min. 4. Dressing: Meanwhile, combine silken tofu with cheese, anchovies, garlic, lemon juice, 2 tbsp oil, Dijon, Worcestershire and 1/8 tsp salt in a food processor or blender. Whirl until very smooth. Season with pepper. 5. Wash kale and pat dry with paper towels. Remove and discard stems and ribs. Tear kale leaves into small pieces, and then transfer to a large bowl. Using your hands, firmly massage and scrunch leaves to tenderize. Drain off any excess water. 6. Arrange kale on a platter. Drizzle dressing overtop and toss to coat. Sprinkle with cherries and tofu croutons. Season with pepper. Garnish with shaved ParmigianoReggiano, if desired. From page 46

Champorado (Filipino Chocolate Oatmeal)

Serves 2 Prep 5 min; total 10 min

1 cup water or skim milk 1/3 cup quick oats 4 tsp granulated sugar 1 tbsp cocoa powder ¼ cup 18% cream or coconut milk

1. Combine water, oats, sugar and cocoa powder in a medium saucepan set over medium-high. Cook, stirring often, until thickened, 3 to 5 min. Scrape into a bowl. 2. Drizzle with cream.