WARM BRUSSELS & KALE SLAW 2 tbsp (30 ml) vegetable oil 1 cup (250 ml) thinly sliced shallots 2 cups (500 ml) thinly sliced Brussels sprouts 2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces 1 cup (250 ml) thinly sliced radicchio

2 tbsp (30 ml) olive oil salt and pepper, to taste 2 tbsp (30 ml) white vinegar shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish

1 In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown. 2 Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper. 3 Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired. Serves 6 to 8 as a side dish

POMEGRANATE SAFFRON COUSCOUS 3 cups (750 ml) chicken or vegetable stock 1 tbsp (15 ml) olive oil 1 tsp (5 ml) saffron threads 2½ cups (625 ml) pearl couscous ¼ cup (60 ml) vegetable oil 4 cups (1 L) thinly sliced shallots, divided ¼ tsp (1 ml) salt, plus more to taste 1 tsp (5 ml) crushed garlic ½ cup (125 ml) pomegranate arils 1 cup (250 ml) chopped fresh mint leaves ½ cup (125 ml) lightly toasted pine nuts pepper, to taste 1 tbsp (15 ml) white vinegar chopped fresh parsley and mandarin orange segments, for garnish


This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.


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