IFEX COOKS V2

IFEX COOKS Vo l 2 M a y

2020

IT ’S ALL ABOUT COOKING AND RECIPES

ta b el of

CONTENTS Our Chefs

— 03

Garlic Butter Pasta

— 05

Cardamom-PistachioCarrot Cake

— 06

Read and Understand Plastic Recycling

— 09

Portuguese Bacalhau à Brás

— 11

This Reusable Beeswax Wrap Is Even Better Than Plastic

— 12

Curbside Pizza Pickup

— 15

The Bacon, Egg and Cheese of Pastas

— 16

Kataif

— 18

Empanadas

— 19

German Chicken Schnitzel

— 21

K na fe h

— 22

FRESH Restaurant

— 24

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WELCOME TO CO OKPEDIA

Our Chefs

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Adela id e Anu seh

Garl i c Bu tter Pa s ta Th e ga rl i c b utte r pa s ta sa u ce tha t b rea ks ALL th e ru le s.

I t’s ki n d o f I t a l i a n b ut m ostly Asia n LOL . Crea my, lu sc io us an d o h s o g o o d ! I t ’s my love letter to f u sion pa sta .

I n g re d i e n t s .

Prepa ra tions.

Ingredients

1.To make the garlic oil, place the oil and the garlic in a small saucepan over medium heat. Once the garlic is sizzling, cook for 2-3 minutes or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn evenly golden in the bowl).

2. Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.vWhile the pasta is cooking, add the butter, garlic and chilli flakes into a large frying pan over medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but not colour), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat until the pasta is cooked.4.When the pasta is al dente, reserve a cup of pasta cooking liquid in case you need it later.

Place the butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary). Divide among serving plates.

Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add extra cheese.

200g (7 oz) spaghetti 75g unsalted butter 4 garlic cloves, f inely chopped 1 tsp chilli flakes 2½ tbsp soy sauce 2½ tbsp oyster sauce 3 tbsp f inely grated parmesan cheese, plus extra to serve 2 tbsp f inely sliced spring onions (scallions)

Preparing Times

Portion for

Serving Type

10 minutes

3 People

Very Hot

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Rya n Ha u ghton

C ard am om-P i s ta c h i o C a r rot Ca ke Tah i n i i s a s e s a m e s e e d pa ste tha t gives hu mmu s its rich n u tti n e s s . Wi t h t h i s rec ip e, you get a d ec a d ent d ressin g wi t h o u t a l l t h e fa t of a ny thin g c rea m-ba sed .

In gred ients.

Preparing Times 90 minutes

Portion for 8 People

Vegetable oil (for pan) 3 large eggs, room temperature 3 medium carrots 1 cup (2 sticks) plus 2 Tbsp. unsalted butter, divided 1 cup (130 g) chopped raw pistachios cup (packed; 200 g) dark brown sugar ¾ cup (150 g) granulated sugar, divided

1¾ tsp. baking powder ¼ tsp. baking soda 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided 1½ tsp. ground cardamom ½ tsp. ground cinnamon 1½ cups (188 g) allpurpose flour ½ cup carrot juice ½ cup heavy cream

Prepa ra tions.

1. Preheat oven to 350°. Lightly coat bottom and sides of a 9”-diameter cake pan with vegetable oil 2. Peel 3 medium carrots and grate on the large holes of a box grater. 3. Set a fine-mesh sieve over a measuring glass and place next to stove. Cut 1 cup (2 sticks) unsalted butter into pieces and heat in a medium saucepan over medium until foaming, about 2 minutes. Add 1 cup (130 g) raw pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes.4. Crack 3 eggs into a large bowl; add 1 cup (packed; 200 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, 1¼ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1½ tsp. ground cardamom, and ½ tsp. ground cinnamon.5.

Using a rubber spatula, fold in 1½ cups (188 g) all-purpose flour until almost completely combined. 6. Add nuts and carrots 7. Bake cake until deeply browned and a tester inserted into the center comes out clean, 50–55 minutes. 8. Cook ½ cup carrot juice, ½ cup heavy cream, remaining ½ cup (100 g) granulated sugar, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt 9. Once the glaze is thick enough, remove pan from heat and stir in remaining 2 Tbsp. unsalted butter. 10. Pour over center of cake.

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By Carol Alexander THIS STORY ORIGINALLY APPEARED ON MSL

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HOW TO

Read and Understand Plastic Recycling Symbols #1 PET or PETE—Polyethylene Terephthalate PET plastics are used for single-use beverage, salad dressing, and mouthwash bottles, as well as peanut butter jars and other food packaging because it’s considered safe and easy to recycle.

These plastics are included in most municipal recycling programs. The bottles are recycled to make carpet, furniture, and fleece fabric. #2 HDPE—High-Density Polyethylene HDPE has a low risk of leaching into foods and is used for things like milk jugs and yogurt containers. It’s also used for detergent and motor oil bottles, as well as some children’s toys.

Recycled HDPE is made into pens, outdoor furniture, and floor tile. #3 V or PVC—Polyvinyl Chloride Seldom recycled, PVC is found in plumbing pipes, windows, house siding, and wire wrapping. Few municipalities collect it and burning PVC releases toxic fumes. Ask your local waste management how to dispose of it responsibly. Specialized facilities turn PVC into roadside gutters, speed bumps, and flooring. #4 LDPE—Low-Density Polyethylene This flexible plastic is finding its way into more recycling programs nationwide. It’s used to make plastic wrap, tote bags, grocery bags, and squeezable bottles. When recycled, LDPE makes garbage cans, flooring, and bubble wrap. #5 PP—Polypropylene Polypropylene is another safe, food-grade plastic. Because of its high melting point, it’s often used for food containers like Tupperware. You’ll also find it in medicine bottles and yogurt tubs. PP is recycled through most municipal programs into battery cables, brushes, pallets, and trays. #6 PS—Polystyrene Also known by its trade name Styrofoam, this plastic is known to leach into food and is hard to recycle. Most municipal programs won’t accept it. You’ll find it in beverage cups, disposable plates, egg cartons, and packing materials. It’s recycled to make insulation, carry-out containers, and more egg cartons. #7 Miscellaneous or Other This category is for anything that doesn’t fit any of the other descriptions. The group contains polycarbonate, which is used to make sunglasses and baby bottles. It’s hard to recycle and contains BPA, a toxic chemical known to cause health problems. PLA (polylactic acid) also falls into this category. Consult with your local waste management about best practices when discarding these products.

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Sa n d ra Gon c a lves

Po r t u g u e se Bacalh au à Brás This delicious lunch, dinner, or even brunch dish is f rom the classic restaurant Bota Alta, in Lisbon’s Bairro Alto district.

In gred ients.

Preparing Times 40 minutes

1 pound dried salt cod 7 tablespoons olive oil, divided 1 1/2 pounds russet potatoes, peeled, cut into matchstick-size strips (about 6 cups) 1 large onion, thinly sliced

1 bay leaf 8 large eggs 1/2 teaspoon salt 1/2 teaspoon f reshly ground black pepper 4 tablespoons chopped flat-leaf parsley leaves, divided 18 black or green olives

Prepa ra tions.

Serving Portion for 3 People

1.Rinse the fish and place it in a bowl. Add enough cold water to cover. Chill overnight, changing the water several times.2.The next day, drain the fish and transfer to a large saucepan. Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15 minutes. Drain and cool. Flake the fish, discarding any bones.3.Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and saute until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.4. Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and saute until golden, about 15 minutes. 5. Discard the bay leaf. Reduce the heat to low. 6. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes. Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. 7. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. 8. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes. 9.

Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.

Serving Type Very Hot

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By Ka ti e Ma cd o n a l d A p ril 22 , 2020

This Reusable Beeswax Wrap Is Even Better Than Plastic Ea ch produc t we feature has been in depen dently selec ted an d reviewed by our editorial team. If you make a purchase usin g th e links in cluded, we may earn commission.

Confession: I struggle with spatial awareness. Whether it’s solving a puzzle, parking a car, or gauging how much soup I can pour in a container, I consistently over- or underestimate whether something fits. Which is why I was always a fan of using plastic wrap to enclose those awkward foods that seem designed to taunt me—half an avocado, sandwiches, a lone chicken breast, the partially-eaten wedge of Gouda. I would just bundle it like a mummy and call it a day.

Of course, I didn’t feel great about this. Plastic production is a major contributor to our melting ice caps and rising sea levels, plus it clogs our landfills. I’d try to reuse when I could, but the thin plastic isn’t exactly built for repeat performances. Thankfully, I found a more sustainable solution that’s sturdy enough to protect my food and lasts for months: Bee’s Wrap.

Developed in 2012 by a mother looking for plastic-free food storage alternatives, the wraps are made from durable cotton coated in a mixture of beeswax, tree resin, and jojoba oil. Simply use the heat of your hands to warm the wax, and the tacky-textured cloths can be used to wrap foods, cover bowls, and even serve as makeshift snack bags.

To reuse the wraps, just rinse with cold water and dish soap, then air dry flat on a dish rack. They’ll keep for up to a year, and you can even compost them once they’re no longer sticky. The set costs $18 and comes in three different sizes: small for limes or half an apple, medium to hold handfuls of grapes or pretzels, and large for sandwiches or to cover bowls.

I’ve used my Bee’s Wrap to hold all sorts of foods, but it’s been a game-changer for my cheese. Not only is it easy to mold around oddly shaped wedges, but the wrap actually extends the shelf-life of my cheddar and Parmigiano-Reggiano. It turns out plastic wrap suffocates cheese, making it spoil faster. Beeswax wraps, on the other hand, allow cheese to breathe while also protecting your dairy from absorbing other flavors from the fridge. There are some foods you don’t want to wrap. Anything that’s hot to the touch can melt and damage the wax coating (so no microwaving) and raw meat is a no-go. But I’ve found these small limitations totally easy to work around.

Ready to kick plastic wrap to the curb? Invest in these eco-friendly wraps today to keep your food fresh. It’s perfect for everyone—even the spatially challenged

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COURTESY OF ANTHROPOLOGIE

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Toronto Fine Dining Restaurant Launches Vegan Pizza Joint For Curbside Pickup One of Toronto’s fanciest vegan fine dining restaurants has temporarily transformed into a curbside pizza pickup operation.

For now, Avelo is going by Pizzeria Du, serving vegan pizza for pickup out of their old Away Kitchen space at 536 Queen West. Available Wednesday through Sunday from noon to five, customers can place orders via email and will be instructed by staff on how to pay.

Pizzas come in 10-inch or 12-inch sizes, and crust can be made gluten-free for a $3 upcharge.

Options include the classic Margherita, their famous BBQ Jackfruit, a Romana with cauliflower cream sauce, soy cheese, figs, olives and capers, and more.

The restaurant is also serving garlic knots, dips, beer and wine. You can also still order their pizza through Uber Eats.

Pizzeria Du is named for chef Dualco De Labio, who passed away suddenly before the team was about to launch a new vegan Italian restaurant called Vitalia. They chose to honour him by launching this concept instead.

You can also add a contribution to your order, which the restaurant will match dollar for dollar so they can regularly donate pizza to Toronto Western Hospital and Western Neighbourhood House.

Matt a dvice to tr y th e vegan pizza By : Amy Carlberg, blogTo pizzeria.du

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David Christop h er

The Bacon, Egg and Cheese of Pastas

Preparing Times

Serving Portion for

Servinvg Type

60 minutes

3 People

Very Hot

Pre pa ra t i o ns. cook 12 ounces pasta in well-salted water until very al dente. (Any shape works, but spaghetti or linguine are traditional.) Be sure to undercook the pasta by a minute or two because you’re going to finish it in the skillet with the sauce. Just before draining, dip a coffee cup into the pot and retrieve some of the pasta cooking water.

(Save this for the sauce.)

While the pasta is cooking, use a fork to beat two eggs plus a couple of yolks with 1/3 cup each grated Parmesan and pecorino Romano, or use 2/3 cup of just one kind of cheese, if that’s all you have. Save those egg whites in the fridge! (They will keep for at least two weeks, and I’m planning on using mine for macaroons later this week.) Add a pinch of salt and pepper to the beaten eggs, using more salt if you don’t have the salty pecorino Romano. If you like garlic, you can also add a grated clove to the eggs.

In a large skillet over medium-low heat, cook 3 or 4 slices of diced bacon (or 3 or 4 ounces guanciale, pancetta or even salami, if you’ve got some on hand) until golden. Depending on how fatty the bacon is, you might need a drizzle of olive oil in the pan to get it rendering. You don’t want it crisp, just golden at the edges, but still tender. Some people add a chopped onion to the pan at this point, but I don’t.

Take the bacon pan off the heat, and let it cool for a few minutes. You want the pan to be very warm when you add the pasta, but not so hot that you overcook the egg mixture.

When the pasta is drained, add it to the warm bacon pan, along with a big splash of reserved pasta cooking water, and toss well. Add the egg mixture and toss energetically for a minute or two, until everything is well coated and creamy. If the mix seems dry, add another splash of pasta water. Top with loads more grated cheese, a drizzle of olive oil, and a sprinkle of freshly ground black pepper or red-pepper flakes. Serve immediately: Pasta carbonara doesn’t wait for slowpokes.

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Ra cha el Kay

Pelau (Rice, Chicken & Pigeon Peas)

Preparing Times 90 minutes

Servi-ng Portion for

Servinvg Type

8-10 People

Very Hot

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I n gredi e n t s .

3 pounds bone-in, skin-on chicken pieces

½ cup chopped sweet red peppers, plus some slices

1 teaspoon salt

for garnish

½ teaspoon black pepper

1 ½ cups canned (drained) pigeon peas

2 tablespoons mixed green seasoning, available at

1 tablespoon salt

Hispanic grocery stores (or substitute a combination

1 whole hot pepper with the stem, such as Scotch

of minced fresh chives, parsley, thyme and cilantro)

bonnet

2 teaspoons minced garlic

2 cups coconut milk

1 teaspoon Worcestershire sauce

About 1 ½ cups chicken broth or water

1 teaspoon soy sauce

2 cups parboiled rice, such as Uncle Ben’s

1 tablespoon ketchup 2 tablespoons vegetable oil 2 to 3 tablespoons packed brown sugar ½ cup chopped onion

Prepara t i o n s .

Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup. Let sit 20 to 30 minutes.

In a large heavy pot or skillet, over medium-high heat, heat oil. Add brown sugar and allow to dissolve and turn dark brown, keeping a watch so it doesn’t burn. Add seasoned chicken and stir until pieces are well coated with browned sugar. Brown 5 minutes.

Add onion, sweet peppers and pigeon peas and cook a few minutes, stirring a few times.

Add salt, hot pepper, coconut milk and broth. Bring to a boil, lower heat and simmer, covered, about 20 minutes.

Add rice, stirring briefly, and cook, covered, about 20 to 25 more minutes or until rice is cooked and all liquid is evaporated.

Add more liquid if rice is still hard and continue to cook a few more minutes. ccvcv N.B. Pelau could also be baked in an oven. Cover pot wilh tin foil and bake at 350°F for 30-35 minutes. Chopped carrots could also be added to pelau.

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Ghina Da j a ni

Katayef In gred ients.

Dough Ingredients: 2 Cups Flour ½ Cups Semolina No. 15 4 Tsp. Sugar 3 Tsp. Baking Powder 3 Cups Water

Preparing Times

Cheese Stuff ing: ½ Block of Baladi Cheese (Shredded) 3 Tsp. Sugar 2 Tsp. Orange Blossom

Water Sugar Syrup: 1 ½ Cups Water 2 Cups Sugar 1 Tsp. Lemon Juice 1 Tsp. Orange Blossom Water 1 Tsp. Rose Water

45 minutes

Prepa ra tions.

Serving Portion for 8 People

Serving Type Hot

Place the non-stick pan on high heat. Do not add any oil or the like.

Mix all the ingredients, then put through a fine strainer in order to get rid of any lumps.

Using a small ladle, pour a portion of the dough mixture onto the pan.

The process is very much similar to making pancakes, except that Katayef are not turned to the other side.

Once the dough starts drying out, it makes pores. Finished Katayef should look like the picture.

You may want to adjust the heat to medium after making a few Katayef’s, depending on the efficiency of your stovetop.

Stack the Katayef next to each other, not on top of each other as shown above, otherwise they will stick together, and you do not want that. Cover with another towel and proceed with the rest of the dough mixture until done.

Place the shredded cheese mixed with the sugar and orange blossom water in a strainer to drain.

Use a teaspoon to put the cheese mixture in the center of the Katayef and fold the dough around it.

At this stage, you can store the prepared Katayef in the freezer. It can live for several months.

For deep fried Katayef: Add vegetable oil to a deep-frying pan and place on high heat.

Once the oil is hot – around 5 minutes, start adding the Katayef and fry on both side until golden.

Remov e onto a strainer or kitchen towels to drain.

Place in a serving plate and sprinkle some crushed pistachios on top (optional).

Sugar Syrup: Mix sugar and water on medium heat and bring to the boil.

Add the lemon juice and remove any foam that generates.

Away from the stove, add the orange blossom water and the rose water (if you are using it).

Let cool and serve on top of the Katayef.

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Ba n Jirj is

German Chicken Schnitzel In gred ients.

Preparing Times

1 lb boneless skinless chicken breasts (2 large breasts) 1/2 cup flour 2 large eggs 1 cup breadcrumbs 1 tbsp paprika

1/4 tsp salt, or more to taste Oil for f rying

45 minutes

Prepa ra tions.

Serving Portion for 4 People

Serving Type Very Hot

1.For each breast, check to see if there is a tenderloin (an extra flap of meat that sort of hangs off).2.If there is a tenderloin, slice it off of the breast. Trim any visible tendons or extra bits of fat from the breast and the tenderloin. Set tenderloin aside.3.Lay the breast on cutting board with smooth side facing upward. Identify the thickest round edge of the breast. Place your hand flat on the top of the breast. Slice carefully horizontally into the thickest round edge, slicing about three quarters of the way into the breast - Do not slice all the way through.4.Unfold the breast to reveal two symmetrical halves (this is a “butterfly” of the breast). Slice down the middle to divide the breast into two equal pieces. .5. Lay down a 2- to 3-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts and tenderloins on the plastic, leaving a 2-inch space between each piece of meat. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic.6.Use the flat side of a mallet to pound the breasts thin until they are of a uniform thickness, roughly 1/8 inch thin throughout.7.Set up three wide, shallow bowls and a large empty plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs together with 2 tsp of water until well mixed. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) until well blended. Place empty plate nearby where you will put your coated schnitzels.8.Pour oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium.

While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour.9.Next, dip the floured breast in egg until well coated.10.Finally, place the egg-covered breast into the bowl of breadcrumb mixture.11.You want your frying oil to be hot, but not so hot that the oil smokes or splatters. You can test the oil temperature with a tenderloin first, if you have one. Fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 2-3 minutes per side to cook the schnitzels.

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Mila d Monfa red

Kna feh WA I T I N G F O R R E C I P E

In gred ients.

Preparing Times 90 minutes

Vegetable oil (for pan)

1 cup (130 g) chopped raw

3 large eggs, room

pistachios

temperature

1 cup (packed; 200 g) dark

3 medium carrots

brown sugar

1 cup (2 sticks) plus 2 Tbsp.

¾ cup (150 g) granulated

unsalted butter, divided

sugar, divided

Prepa ra tions.

Portion for 8 People

1. Preheat oven to 350°. Lightly coat bottom and sides of a 9”-diameter cake pan with vegetable oil 2. Peel 3 medium carrots and grate on the large holes of a box grater. 3. Set a fine-mesh sieve over a measuring glass and place next to stove. Cut 1 cup (2 sticks) unsalted butter into pieces and heat in a medium saucepan over medium until foaming, about 2 minutes. Add 1 cup (130 g) raw pistachios and cook, stirring often, until butter browns and nuts smell toasty, about 5 minutes.4. Crack 3 eggs into a large bowl; add 1 cup (packed; 200 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1¾ tsp. baking powder, ¼ tsp. baking soda, 1¼ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1½ tsp. ground cardamom, and ½ tsp. ground cinnamon.5. Using a rubber spatula, fold in 1½ cups (188 g) all-purpose flour until almost completely combined. 6. Add nuts and carrots 7. Bake cake until deeply browned and a tester inserted into the center comes out clean, 50–55 minutes. 8. Cook ½ cup carrot juice, ½ cup heavy cream, remaining ½ cup (100 g) granulated sugar, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt 9. Once the glaze is thick enough, remove pan from heat and stir in remaining 2 Tbsp. unsalted butter. 10. Pour over center of cake.

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Preparing Times 60 minutes

Portion for 4 People

Serving Type Very Hot

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H a iley Froese

S pic y C h i c ke n S ti r -F r y Wi th Cel er y and Pea nu ts If you have a wok, now’s the time to use it, though a cast-iron skillet will also do the trick. The wildcard ingredient is Medjool dates. They may not be a common stir-f ry ingredient, but their jammy sweetness is a welcome surprise between bites of crunchy celery, salty peanuts, and spicy chicken.

Prepa ra t i o n s .

1. Whisk together 2 tsp. soy sauce, 1½ tsp. cornstarch, ½ tsp. sugar, and ½ tsp. salt in a medium bowl; set marinade aside. Cut 1 lb. skinless, boneless chicken thighs into ½” pieces. Transfer to bowl with reserved marinade and toss to evenly coat. 2. Whisk 3 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 tsp. cornstarch, 1 tsp. sugar, and ¼ cup water in a small bowl or measuring glass. Set sauce aside. 3. Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop. Finely chop one 2” piece ginger Combine garlic and ginger in a small bowl.

4. Trim roots from 6 scallions, then slice crosswise into ½” pieces. Cut stalks in half lengthwise, then crosswise into ½”-thick pieces. Tear open 4 oz. dates and remove pits; discard. Cut flesh into ½” pieces.

Combine scallions, celery, and dates in a medium bowl. 5. Coarsely chop 1 cup cilantro leaves with tender stems. Reserve remaining ½ cup cilantro leaves with tender stems unchopped for serving. 6.

Combine ½ cup vegetable oil and ¾ cup roasted, salted peanuts in a large cast-iron skillet. Set skillet over medium heat and cook nuts, stirring often to encourage even toasting, until they are a few shades darker and fragrant, 5–7 minutes. Remove skillet from heat. 7. Set skillet with oil over medium-high heat. Cook garlic and ginger, stirring constantly with a wooden spoon, until very fragrant but not yet browned, about 30 seconds. 8. Add reserved chicken and cook, stirring to break it apart, until it is no longer pink on the outsides, about 3 minutes . At this point, it will still be slightly undercooked inside, but it will cook a few more minutes with the remaining vegetables. 9. Add scallions, celery, and dates and cook, stirring often, until scallions are bright green and slightly softened, about 2 minutes. 10. Give reserved sauce a good stir to be sure cornstarch is incorporated, then add to skillet. Cook, stirring often, until sauce thickens and turns glossy and chicken and vegetables are evenly coated, about 2 minutes.

11. Remove skillet from heat and stir in fried peanuts and chopped cilantro. Taste stir-fry and add a little more salt if you think it needs it. Serve straight out of the skillet or transfer to a shallow bowl.

Scatter reserved celery leaves (if you have them) and cilantro leaves over. Serve with rice alongside

I n g re d i e n t s .

2 tsp. plus ¼ cup soy sauce 2½ tsp. cornstarch, divided 1½ tsp. sugar, divided ½ tsp. kosher salt, plus more 1 lb. skinless, boneless chicken thighs 3 Tbsp. sambal oelek 2 Tbsp. unseasoned rice vinegar 4 garlic cloves 1 2” piece ginger

6 scallions 4 celery stalks 4 oz. dates, preferably Medjool (about 5) 1½ cups cilantro leaves with tender stems, divided ½ cup vegetable oil ¾ cup roasted, salted peanuts Rice (for serving; optional)

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Eric Pi re s , a d v i s ed to t a ke t h e ben ef it of Fre s h re s t a u ra n t offer,,

FRESH Restaurant Since 1999, Fresh has been Toronto’s original source for modern plant-based food.

We offer a full line of raw, organic cold pressed juices, and craft cocktails made with local artisanal ingredients. For 20 years it’s been our mission to prove that a plantbased diet can be satisfying, energizing and crave-able. Our food is made daily, inhouse, from whole, natural ingredients.

Ruth Tal starts a pop-up juice bar called Juice for Life 1992 After developing a cult following with her pop-up, Ruth opens a permanent location in the Queen St Market across from CityTV, developing the signature juices and vegan dishes that form the core of the menu.

1995 Ruth opens a location on Bloor Street, her first full service restaurant, and asks friend and accountant Barry Alper to partner with her.

1998 The original Queen St Market location moves down the street into a larger space inside the LeChateau store, going from 8 seats to 30.

1998 Jennifer Houston joins and takes over kitchen operations.

1999 Ruth and Barry make Jennifer a partner. This same year, they decide the name “Juice For Life” no longer represents the focus of the business, so they change the name to “Fresh by Juice For Life” and eventually just “Fresh”.

2002 Fresh on Crawford opens.

2006 The Queen Street location moves around the corner into a larger space and is renamed Fresh on Spadina.

2007 Fresh on Bloor is bursting at the seams and moves to a new larger location near the corner of Bloor & Spadina.

2013 Fresh on Eglinton joins the ranks, bringing the Fresh experience north of Bloor for the first time.

2018 Fresh on Front opens. Fresh enters into the world of craft cocktails for the first time.

2019 Fresh on Spadina takes over the space next door and doubles in size.

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Good times have never felt so Fresh.

Le slie d e Freita s

Tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

D el i c i ou s a n d p re tty - an d su p er ea sy d elic iou s a n d p re tty - a n d s u p e r ea sy fo r th e n on-ba kers ou t th ere! Th ose ref ri ge ra te d p i l s b ur y c rescent roll tu b es ma ke th e c rust .

In gred ients.

Preparing Times 55 minutes

2 tablespoons LAND O

1/4 teaspoon dried oregano

LAKES® Butter

leaves

4 cups thinly sliced zucchini

2 LAND O LAKES® Eggs, well

1 cup chopped onions

beaten

2 tablespoons dried parsley

2 cups shredded Muenster or

flakes

mozzarella cheese (8 oz)

1/2 teaspoon salt

1 can (8 oz) Pillsbury™

1/2 teaspoon pepper

ref rigerated crescent rolls

1/4 teaspoon garlic powder

2 teaspoons yellow mustar

1/4 teaspoon dried basil leaves

Portion for 6 People

Prepa ra tions.

1.Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat.

Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

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N az a ren e Nj eru

K I MC H I F RIED R ICE H om e s ty l e f ri e d ri ce m a d e in j u st 30 min! Loa d ed w ith ki m ch i , mu s h ro o ms , carrots, ka le a n d a f ried egg! Su re to b e a weeknight favorite!

I n g re d i e n t s .

Prepa ra tions.

1 1/2 cups jasmine rice 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved* 3 tablespoons reduced sodium soy sauce 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon sesame oil 2 tablespoons canola oil 2 cloves garlic, minced 1 small onion, diced 2 teaspoons f reshly grated ginger 1 (3.5-ounce) package shiitake mushrooms, sliced 1 cup matchstick carrots 1/2 bunch kale, stems removed and leaves chopped 4 f ried eggs 1/4 cup nori strips 2 green onions, thinly sliced 1 tablespoon black sesame seeds

1.In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.

Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.3. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes. 4. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.5. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

Preparing Times

Portion for

Serving Type

30 minutes

3 People

Very Hot

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M elissa Fu er th

Curried red and yellow lentils

Preparing Times 45 minutes

Servi-ng Portion for

Servinvg Type

4 People

Very Hot

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in Guh N.B. Pelau could also be baked in an oven. Cover pot wilh tin foil and bake at 350°F for 30-35 minutes. Chopped carrots could also be added to pelau. varat, you find many makeshis streetside cafes serving great-tasting food. One of the most popular dishes is tarka dhal, or dhal fry, which is the staple meal for drivers when they’re on the road-rather different from the traditional British greasy fry-up.

When my son Bobby is seriously trying to lose weight, his evening meal will always be tarka dhal and mixed salad. The tarka is the spiced oil used to season the dhal -tempering the spices in hot oil in this way helps to maximize the flavours.

I n gredi e n t s .

150g masoor dhal (split red lentils) 150g m1mg dhal

2-4 teaspoons ground coriander ½ teaspoon ground

(yellow split

cumin

mung beans)

½ teaspoon garam masala

1 teaspoon sunflowec oil, plus

1 handful of fresh coriander,

100ml for the tarka (spiced oil)

Masala

1 teaspoon cumin seeds

3-5 fresh green chillies, seeds left in 3-5 cloves of

½ teaspoon brown mustard seeds

garlic

¼ teaspoon asafetida

pinch of salt

3 medium tomatoes, roughly chopped or blended 1 teaspoon turmeric 1 ½ teaspoons salt

Prepara t i o n s .

1.Mix the dhals together, then rinse at least 4 times in warm water (see page 25) and drain. 2. Crush the chillies and garlic together with a pinch of salt using a pestle and mortar (or in a blender) to make a fine masala paste.

3. Put the dhals into a large pan and add 700ml of boiling water. Bring to the boil, then simmer over a medium heat for a couple of minutes until it starts ro foam. Skim the froth from the surface, add the teaspoon of oil and simmer three­quarters covered for 25 minutes or so, stirring occasionalJy, until the dhals are soft and cooked through.

Remove the pan from the heat and set aside, but do nor drain. 4. Heat the oil in a separate large pan for 30 seconds over a medium heat, then add the cumin and mustard seeds. When the mustard seeds start to pop, stir in the asafetida, then reduce the heat to low and add the tomatoes -be careful, as the water in them may make them spit when they touch the oil. 5. Stir in the masala paste, turmeric, salt, ground corianderand ground cumin. Increase the heat to medium and leave to cook for a minute, then stir in the dhals, along with the water in which they were cooked. Pour in 100ml of boiling water, stir, simmer for 2 minutes, then stir in the garam masa/a. Adding the garam masala right at the end ensures that it is the first spice you taste, with the other spices following on for a deeper, longer-lasting flavour. 6. Remove from the heat, sprinkle with the fresh coriander, then cover the pan and leave to reSt for least 10 minutes to allow the flavours to infuse.

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