Recipe of the Month

Strawberry spinach salad with grilled prosciutto

The flavours of Italian cuisine are the inspiration for this simple, flavour-packed salad. Serve as a first course salad or alongside grilled chicken, pork or beef. Serves four.

Ingredients

Dressing

1/4 cup (50 mL) extra-virgin olive oil

2 tbsp (25 mL) white balsamic vinegar

2 tbsp (25 mL) chopped fresh basil

1 clove garlic, minced

1 tsp (5 mL) Dijon mustard

salt and pepper

Salad

4 slices prosciutto

7 cups (1.75 L) torn spinach leaves

2 cups (500 mL) sliced strawberries

1/3 cup (75 mL) thinly sliced red onion

1/2 cup (125 mL) shaved asiago cheese

1/3 cup (75 mL) toasted walnut halves, coarsely chopped

Method

In small bowl, whisk together oil, vinegar, basil, garlic, mustard and 1/4 tsp (1 mL) each salt and pepper.

Place prosciutto on greased grill over medium-high heat; close lid and grill for 1 to 2 minutes per side or until grill marked prosciutto begins to crisp. Set aside to cool to room temperature. Break into pieces.

In salad bowl, combine spinach, strawberries and onion; toss with dressing. Season with salt and pepper. Sprinkle with prosciutto, asiago cheese and walnuts.

Tip: A vegetable peeler works great for shaving the cheese.

Variation: Substitute strawberries with 1-1/2 cups (375 mL) fresh Ontario raspberries and replace walnuts with toasted pine nuts.

Recipe courtesy of Foodland Ontario

Roasted Acorn Squash

Makes 5 - 6 servings

Ingredients

• 3 acorn squash (sometimes called pepper squash)
• 2 tsp non-hydrogenated margarine, melted
• 2 tbsp maple syrup

Directions

1. Preheat oven to 375º F (190º C).  Cut squash in half and remove all of the seeds.   Place cut side down on a foil lined baking sheet.
2. Bake for 30 - 35 minutes or until squash is soft. Remove from the oven and turn the oven to broil.
3. Turn squash cut side up on the baking sheet. Mix melted margarine and maple syrup in a small bowl and brush over the flesh of the squash.  Broil for 5 minutes or until starting to brown.
4. Remove from the oven and serve.

Garlic Kale

Serves 3 - 4

Ingredients

• 1 tsp olive oil
• 2 cloves of garlic
• 1 cup sliced onion
• ¼ cup water
• 1 tsp sodium reduced soy sauce
• pinch of chili flakes (optional)
• 4 cups  packed chopped kale, tough stems removed
• 1 tsp black pepper

Directions

1. In a large pan heat oil over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté an additional 2 1/2 minutes.
2. Add the kale, water, soy sauce and chili flakes(optional). Cook for 5 minutes until the kale is very wilted.
3. Add the black pepper and salt to taste and serve immediately.  

Kale and mushroom frittata

Makes 4 servings

Ingredients

• 2 tbsp olive oil
• 2 cups thinly sliced mushrooms
• 1 cup of zucchini, thinly chopped or sliced
• 1 clove garlic
• 1 shallot, finely chopped
• 2 cups kale, finely shredded
• ¼ tsp italian seasoning
• pepper
• 1/8 tsp regular or sea salt
• 2 cups liquid egg substitute -one 500 g carton

Directions

1. Preheat oven to 400º F (200º C). Lightly grease a pie plate and set aside.
2. In a large fry pan, heat oil over medium heat. Sautee mushrooms, shallot and zucchini for about 5 minutes or until soft. Add kale and garlic and cook until kale is wilted - about 8 - 10  minutes.
3. Remove from heat and add herbs, pepper and salt. Place the mixture in the pie plate. Pour liquid egg over the vegetables.
4. Bake for 50 minutes. Serve immediately.

Roasted Vegetables and Feta

Makes 4 servings

Ingredients

• 2 (10 oz/284 mL) tins of whole, drained mushrooms
• 1 large yellow pepper, cored and coarsely chopped
• 1 large red pepper, cored and coarsely chopped
•  1 small red onion, coarsely chopped
• 1 zucchini, cut into chunks
• 4 cloves garlic chopped 
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1 tsp each of dried basil and oregano
• 2 tbsp  crumbled feta

Directions