May 25–29

• «Previous week  
•   Next week»

Grilled Chicken Cobb Salad

Vinaigrette:
• 1 tbsp Dijon mustard
• 3 tbsp white wine or sherry vinegar
• 1 garlic clove, minced
• 1 tbsp fresh thyme
• 1/4 tsp each kosher salt and fresh ground pepper
• 3/4 cup olive oil
  
  Salad:
• 8 chicken skewers
• 3 romaine hearts
• 4 hard-boiled eggs
• 2 ripe avocados
• 4 plum tomatoes
• 7oz (200g) Danish blue cheese

Beef With Mushrooms & Celery Root

• 7 cups peeled, cubed celery root
• ½ cup milk
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• 2 tbsp green peppercorns
• 2 lb top sirloin, 1 inch thick
• 2 tbsp olive oil
• 1 lb small button mushrooms
• 1 cup beef stock
• ½ cup red wine

Fettuccine with Mushrooms & Asparagus

• 1/4 cup extra virgin olive oil
• 1/4 cup diced red onion
• 1/4 tsp crushed red pepper flakes, plus more to taste
• 1/2 lb cremini mushrooms
• 1/2 cup low-sodium vegetable broth
• 1/2 lb thin asparagus
• 3/4 cup cup 35% cream
• 3 tbsp pine nuts
• 1 lb dried fettuccine or pappardelle
• 2 tbsp shredded fresh basil
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano

Lamb Burgers with Tzatziki Sauce

• 1 lb ground lamb
• 1 tsp minced garlic
• 1/2 tsp ground cloves
• 1 tsp ground cumin
• 1 tbsp olive oil
• 4 artisan-style rolls
• 4 small handfuls baby spinach
  
  Marinated onions:
• 1/2 red onion
• 1 tbsp red wine vinegar
• 1 tsp light brown sugar
  
  Sauce:
• 1 2-inch piece English cucumber, coarsely grated
• 1/4 cup Greek-style plain yogurt
• 1/4 tsp minced garlic
• 2 tbsp chopped fresh mint leaves

Mango and Cheddar chicken

• 1/2 cup + 2 tbsp (155 mL) mango chutney, divided
• 1/2 tsp (2 mL) curry powder or to taste
• 6 boneless skinless chicken breasts (about 6 oz/ 175 g each)
• 1½ cups (375 mL) shredded Canadian Aged Cheddar cheese
• Pinch all-purpose flour
• 3/4 cup (175 mL) finely chopped cashews

Spotlight On