开云体育

Slow Cooker Couscous w/Vegetables & Chickpeas From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (4/3/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. THURSDAY: The slow cooker always nails comfort & this nutrient-rich recipe, which stars vegetables alongside chickpeas, is accompanied by a tasty couscous prepared with the still hot cooking juices of the veggies. Prep Time: 30 minutes Cook Time: 5 hours Serves 6 Nutritional Info: low sodium, good protein (6 1/3 diabetic carbohydrate servings) (caution: high calorie, high carbohydrate) Nutrition per serving: calories 525, total fat 9 g (saturated fat 1 g), sodium 31 mg, carbohydrates 95 g, fibre 11 g, protein 17 g Ingredients Stewed Vegetables: 2 onions, chopped2 tablespoons (30 ml) olive oil 2 garlic cloves, chopped 1 teaspoon (5 ml) ground turmeric 1 teaspoon (5 ml) tsp ground cumin 3 cups (750 ml) water 1 - 14 oz (398 ml) can diced tomatoes 1 - 14 oz (398 ml) can chickpeas, drained & rinsed 5 carrots, peeled & sliced 2 turnips, peeled & each cut into 6 wedges 2 bell peppers of various colours, seeded & diced 1 small rutabaga, peeled & cubed 2 zucchini, cut into half-moon slices 1 tablespoon (15 ml) honey 1 tablespoon (15 ml) harissa paste 1/4 cup (10 g/60 ml) chopped fresh cilantro Salt & pepper to taste Ingredients Couscous: 2 1/2 cups (425 g/625 ml) medium couscous 1 tablespoon (15 ml) olive oil Directions Stewed Vegetables: 1. In a large skillet over medium-high heat, brown the onions in the oil. Add the garlic & spices. Cook for 1 minute. 2. Transfer to the slow cooker & add the remaining ingredients except for the cilantro. Stir well. 3. Season to taste with salt & pepper. Cover & cook on High for 5 hours. Directions Couscous: 1. At the last moment, stir the cilantro into the stew. Remove 2 1/2 cups (625 ml) of hot broth from the slow cooker & pour into a bowl. 2. Stir in the couscous & oil. Cover & let rest for 5 minutes. Fluff the couscous with a fork. 3. If the slow cooker has been on Warm, microwave the broth for a few minutes until hot before adding the couscous (the couscous will not cook in warm broth). 4. Serve the couscous with the vegetables & chickpeas.

Ricotta, Bacon & Arugula Skillet Pizza From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/3/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. THURSDAY: A creamy & savory pizza topped with fresh nutty-flavored arugula & drizzled with a splash of fresh lemon juice. Perfect for a Friday night at home by the fire with a glass of wine! (Submitted by: Anna Shoeman) This better-than-delivery homemade pizza is topped with arugula, green onions & a squeeze of fresh lemon juice. Creamy ricotta cheese, savory bacon & spicy red pepper flakes complement the fresh produce beautifully atop a store-bought thin pizza crust. It's on the table in just 25 minutes. Prep Time: 15 minutes Cook Time: 10 minutes Serves 6 Nutritional Info: low calorie, low sodium, low carbohydrate, high protein (caution: high fat) Nutrition per serving: calories 443, total fat 24 g (saturated fat 9 g), cholesterol 52 mg, sodium 832 mg, carbohydrates 33 g (sugars 4 g, fiber 3 g), protein 25 g Ingredients: 3 cups (750 ml) ricotta cheese 4 stalks green onions, sliced diagonally 3 tablespoons (45 ml) olive oil, divided 1/4 teaspoon (1 ml red pepper flakes 1 - 10 oz (283 g) package store-bought thin pizza crust 5 slices cooked bacon, crumbled, or more to taste 1/2 cup (125 ml) freshly grated Parmesan cheese salt & ground black pepper to taste 1 bunch fresh arugula 1 medium lemon, juiced Directions: 1. Preheat the oven to 400°F (200°C). 2. Mix the ricotta cheese, green onions, 1 tablespoon (15 ml) olive oil & red pepper flakes together in a bowl. Spread over thr pizza crust. 3. Heat the remaining 2 tablespoons (30 ml) of olive oil in a cast iron skillet (large enough to hold the pizza crust) over medium heat. 4. Gently place the pizza crust with the ricotta mixture into the skillet. Add the bacon & Parmesan cheese 5. Cook the bottom of the pizza for 3 to 4 minutes. 6. Transfer the skillet to the preheated oven and bake until the top of the pizza begins to brown slightly, 7 to 8 minutes. 7. Carefully remove from the oven. Season to taste with salt & pepper, scatter the arugula over top. 8. Drizzle the pizza with lemon juice, in that order. Serve warm. COOK'S NOTES: 1. Sliced pepperoncini adds good flavor to the pizza, if that's your style. 2. You can substitute flatbread for the pizza crust if you want a lighter bite. You can also use a homemade thin crust instead of store-bought, if desired. 3. Place this pizza on your grill for an even better flavor experience. EDITOR'S NOTE: The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.

Peanut Butter Banana Overnight Oats From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (4/3/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. THURSDAY: From the Recipe Creator: Talk about wholesome & quick! You'll be satisfied right up until lunchtime with these peanut butter banana overnight oats. (Taste of Home Test Kitchen, Milwaukee, Wisconsin) I don't know what's better: A breakfast that's wholesome, quick or made the night before. These peanut butter banana overnight oats are all three! Prep Time: 10 minutes Serves 1 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (3 1/2 diabetic carbohydrate servings) (caution: high sugars) Nutrition per serving: calories 325, total fat 10 g (saturated fat 2 g), cholesterol 1 mg, sodium 89 mg, carbohydrates 54 g (sugars 29 g, fiber 5 g), protein 9 g Ingredients: 1 tablespoon (15 ml) creamy peanut butter, warmed1 tablespoon (15 ml) honey 3 tablespoons (45 ml) fat-free milk 1/3 cup (75 ml) old-fashioned oats 1/4 cup (60 ml) mashed ripe banana Optional: Sliced ripe banana & honey Directions: 1. In a small container, combine the peanut butter, honey, milk, oats & banana until smooth. 2. Seal the container & refrigerate overnight. 3. If desired, top with sliced bananas & drizzle with honey.

Cast-Iron Seared Rib-Eye Steaks From: ArcaMax Publishing's "America's Test Kitchen, by Matthew Fairman" (4/3/2025) Notes from Matthew Fairman: Restaurant-worthy rib-eye steaks -- at home? Yes, it's possible! With beefy rib-eye steaks, a solid cast-iron skillet, and a few simple techniques, you can make a truly superlative main course. Spoon an easy browned butter sauce with garlic and herbs over the top, and your diners might start addressing you as "Chef." Dry-brining (salting in advance) these thick steaks not only seasoned their interiors but also resulted in more tender, juicy beef. Drying the steaks on a rack and thoroughly heating the heavy cast-iron skillet removed any potential for cold zones and ensured that the steaks built a flavorful, seared-on crust. Flipping them often in the skillet and reducing the heat after the first two flips reduced any overcooked gray band, leaving the rib-eyes' interior pink and juicy. Finally, sizzling butter, whole herb sprigs, garlic cloves, and shallots together in the fat left in the skillet created a deeply aromatic sauce that we poured over the steaks as they rested. Cast-Iron Seared Rib-Eye Steaks Serves 4 to 6 Ingredients: 2 - 1 to 1 1/2 lbs (450-675 g) boneless rib-eye steaks, about 1 1/2 inches (3.5 cm) thick, trimmed 2 to 3 teaspoons (10 to 15 ml) kosher salt 1 1/2 teaspoons (7.5 ml) pepper 1 tablespoon (15 ml) vegetable oil 6 tablespoons (90 ml) unsalted butter 2 small shallots, peeled & quartered through root end 3 garlic cloves, lightly crushed & peeled 5 sprigs fresh thyme 2 sprigs fresh rosemary 2 teaspoons (10 ml) grated lemon zest 1/2 teaspoon (2.5 ml) flake sea salt Directions: 1. Sprinkle steaks evenly on both sides with kosher salt and place on a wire rack set in a rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour or up to 24 hours. 2. Pat steaks dry with paper towels and sprinkle with pepper. Heat a 12 inch (30 cm) cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Place steaks in skillet and cook, pressing on tops with tongs occasionally to ensure even contact with pan, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 3. Flip steaks again, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 115° to 120° (46° to 49°C) (for medium-rare), 7 to 12 minutes. Transfer steaks to a 13 x 9 inch (33 x 23 cm) baking dish and tent with aluminum foil. 4. Add butter to fat left in skillet and melt over medium heat. Add shallots, garlic, thyme sprigs, and rosemary sprigs and cook, stirring often, until browned butter solids cling to edges of garlic and shallots are deep golden brown, 2 to 4 minutes. Remove skillet from heat and spoon butter sauce and aromatics over steak; tent with foil and let rest for 10 minutes (do not wash skillet; set skillet on cool heatproof surface). 5. Transfer steaks to a cutting board, then return sauce and aromatics, along with any accumulated juices, to now-empty skillet. Slice steaks on slight bias. Return steaks to skillet, arranging aromatics around slices. Sprinkle steaks with lemon zest and flake sea salt. Serve. (For 25 years, home cooks have relied on America's Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands -- which includes Cook's Illustrated and Cook's Country -- offers reliable recipes for cooks of all skill levels.)

Shrimp Chowder Risotto From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (4/2/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. WEDNESDAY: This risotto prepared with reduced-salt broth provides you both a delicious, rich & creamy dish & also a recipe with less sodium. Two birds with one stone! Prep Time: 20 minutes Cook Time: 30 minutes Serves 4 to 6 Nutritional Info: low fat, low sodium, high protein (5 diabetic carbohydrate servings) (caution: high calorie, high carbohydrate) Nutrition per 1/6th of recipe: calories 500, total fat 8 g (saturated fat 1 g), sodium 540 mg, carbohydrates 75 g, fibre 4 g, protein 27 g Ingredients: 3 cups (750 ml) low-sodium chicken broth3 cups (750 ml) milk 2 carrots, diced small 2 celery stalks, diced small 1 onion, chopped 2 tablespoons (30 ml) olive oil 2 cups (420 g/500 ml) arborio rice 1/2 cup (125 ml) white wine 1 lb (450 g) medium shrimp (20-40), peeled & deveined, cut into pieces, or small whole shrimp 1 cup (150 g/250 ml) frozen corn kernels, thawed 2 tablespoons (30 ml) fresh parsley, chopped 1 pinch nutmeg (optional) Directions: 1. In a pot, bring the broth & milk to a boil. As soon as it comes to a boil, remove from the heat & keep it warm. 2. In a large pot over medium heat, soften the carrots, celery & onion in the oil. 3. Add the rice & cook for 1 minute, stirring to coat well. Deglaze with the wine & reduce until almost dry. 4. Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is fully absorbed between each addition. 5. Season to taste with salt & pepper. Cook for 18 to 22 minutes, or until the rice is al dente. 6. Stir in the shrimp, corn, parsley & nutmeg. Continue cooking for 2 minutes, stirring continuously, until the shrimp is cooked.

Turkey Spaghetti Zoodles From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/2/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. WEDNESDAY: A super simple one-pot dinner that's low calorie, low carb, paleo, gluten-free & takes just 10 minutes to make. This will be your go-to weeknight dinner! Serve immediately or store in the refrigerator for up to 3 days. Twirl up some zucchini noodles & toss them with fresh spinach & a ground turkey marinara sauce for a lightened-up Italian-inspired spring skillet dinner. It just so happens to be gluten-free, low in carbs, low in calories & Paleo-friendly. Prep Time: 15 minutes Cook Time: 9 minutes Serves 5 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (2 diabetic carbohydrate servings) Nutrition per serving: calories 301, total fat 6 g (saturated fat 2 g), cholesterol 85 mg, sodium 803 mg, carbohydrates 27 g (sugars 1 g, fiber 6 g), protein 34 g Ingredients: 1 teaspoon (5 ml) extra-virgin olive oil 1 1/4 lbs (565 g) ground turkey breast 1 cup (250 ml) diced green bell pepper 1 tablespoon (15 ml) minced garlic 2 teaspoons (10 ml) Italian seasoning 1/2 teaspoon (2.5 ml) ground black pepper 1/4 teaspoon (1 ml) salt 1/4 teaspoon (1 ml) red pepper flakes 3 cups (750 ml) marinara sauce 2 cups (500 ml) baby spinach leaves 4 zucchini, cut into noodle-shape strands Directions: 1. Heat the olive oil in a large skillet over medium heat. 2. Add the turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt & red pepper flakes 3. Cook & stir until the turkey is lightly browned; 4 to 5 minutes. 4. Stir the marinara sauce & baby spinach into the turkey mixture; cook & stir until the marinara sauce is warm through; about 3 minutes. 5. Stir the zucchini noodles into the sauce with tongs; cook & stir until the zucchini is slightly tender; 2 to 3 minutes. RECIPE TIPS: 1. I use an organic, no salt added, low-sugar marinara sauce. 2. Use a spiralizer or vegetable peeler to make the zucchini noodles.

Bacon Hash Brown Bake From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (4/2/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. WEDNESDAY: From the Recipe Creator: This tasty side dish has wonderful from-scratch flavor that makes it wonderful for brunch. It's very popular with guests at my bed-and-breakfast. (Mark Clark, Twin Mountain, New Hampshire) While hash browns & bacon are usually breakfast sides, they come together in this filling main dish as a casserole. Sprinkle chopped parsley on top to add a pop of green. Prep Time: 10 minutes Cook Time: 35 minutes Serves 8 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (1 1/3 diabetic carbohydrate servings) Nutrition per 1/2 cup (125 ml) serving: calories 159, total fat 7 g (saturated fat 3 g), cholesterol 14 mg, sodium 372 mg, carbohydrates 19 g (sugars 1 g, fiber 2 g), protein 6 g Ingredients: 4 cups (1 L) refrigerated or frozen hash brown potatoes, thawed12 bacon strips, cooked and crumbled 1/2 cup (125 ml) 2% milk 1/3 cup (75 ml) chopped onion 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1 ml) pepper 1/4 teaspoon (1 ml) garlic powder 1 tablespoon (15 ml) butter, melted 1/2 teaspoon (2.5 ml) paprika Directions: 1. In a bowl, combine the hashbrowns, bacon, milk, onion, salt, pepper & garlic powder. 2. Transfer to a greased 9 inch (23 cm) pie plate. Drizzle with butter; sprinkle with paprika. 3. Bake at 350°F (180°C) until lightly browned; 35-45 minutes.

Vegetarian Chili w/Edamame From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (4/1/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. TUESDAY: Looking for the perfect vegetarian recipe for Meatless Mondays & beyond? This edamame chili is warm & comforting & is perfect for a weeknight! Get those mouths watering at the sight of a steaming bowl of chili waiting on the table. This vegetarian recipe, which combines beans & edamame, is gourmet comfort perfection. Prep Time: 15 minutes Cook Time: 35 minutes Serves 6 Freezes well Ingredients Chili: 2 onions, thinly sliced2 garlic cloves, chopped 2 tablespoons (30 ml) vegetable oil 2 yellow bell peppers, seeded & cut into large dice 2 tablespoons (30 ml) chili powder 2 - 19 oz (54-0 ml) cans diced tomatoes 1 - 19 oz (540 ml) can no-salt-added red beans, rinsed & drained (see note) 2 cups (290 g/500 ml) frozen shelled edamame 1 cup (120 g/250 ml) green beans, cut into pieces 2 tablespoons (30 ml) molasses Ingredients Toppings: 1/4 cup (60 ml) sour cream Cilantro leaves, for serving Directions Chili: 1. In a large pot over medium heat, soften the onions & garlic in the oil. 2. Add the bell peppers & chili powder. Cook for 1 minute, stirring constantly. 3. Add the tomatoes, red beans, edamame, green beans & molasses. Season to taste with salt & pepper. 4. Bring to a boil. Simmer over medium heat for 30 minutes, stirring often. Add water, as needed, if the chilli is too thick. Directions Toppings: 1. Serve with the sour cream & garnish with cilantro. NOTE FROM RICARDO: Beans cooked without salt added can be easily found in the canned vegetable section of your grocery store.

Skillet Chicken Thighs w/Carrots & Potatoes From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/1/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. TUESDAY: These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes & onions are added for a complete meal. Serve with a side salad & some crusty bread. (Submitted by: Yoly) This quick, family-friendly stovetop recipe is almost entirely hands-off. Chicken thighs simmer with baby carrots, baby potatoes & onions in a chicken stock-based sauce in this one-skillet chicken thigh dinner. A spoonful of cornstarch makes the sauce taste remarkably silky. Prep Time: 15 minutes Cook Time: 50 minutes Serves 4 Nutritional Info: low calorie, low fat, low carbohydrate, high protein (1 1/2 diabetic carbohydrate serving) (caution: high sodium) Nutrition per serving: calories 350, total fat 19 g (saturated fat 4 g), cholesterol 72 mg, sodium 1298 mg, carbohydrates 22 g (sugars 6 g, fiber 5 g), protein 22 g Ingredients: 1 lb (454 g) bone-in chicken thighs 1 1/2 teaspoons (7.5 ml) paprika 1 1/2 teaspoons (7.5 ml) salt, or more to taste 1 teaspoon (5 ml) ground black pepper, or more to taste 2 tablespoons (30 ml) vegetable oil 3/4 lb (340 g) baby carrots 1/2 lb (225 g) baby potatoes, halved 1/2 onion, sliced 1 cup (250 ml) chicken broth, divided 1 tablespoon (5 ml) cornstarch Directions: 1. Season the chicken thighs with the paprika, salt & pepper. Heat the oil in a skillet over medium-high heat. 2. Place the chicken thighs skin-side down in the skillet, without moving, until golden brown; 7 to 9 minutes. 3. Flip the thighs over & cook for an additional 3 to 5 minutes. Remove from the skillet & set aside. 4. Add the potatoes, cut side down & cook over medium-high heat until golden brown; 3 to 5 minutes. 5. Add the carrots & onions , Cook until the onions are soft & translucent; 8 to 10 minutes. 6. Stir in 3/4 cup (180 ml) of chicken broth, scraping up all the browned bits. 7. Dissolve the cornstarch in 1/4 cup (60 mll) of chicken broth, then pour into the skillet. Stir until well combined. 8. Place the chicken thighs over the vegetables. 9. Cover & cook until the carrots are tender & the chicken is no longer pink at the bone & the juices run clear; 25 to 30 minutes. 10. An instant-read thermometer inserted near the bone should read 165°F (74°C). Season with additional salt & pepper if needed. RECIPE TIP: Small chicken thighs work best for this recipe.

Glazed Fruit Medley From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (4/1/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. TUESDAY: From the Recipe Creator: The homemade orange dressing on this salad complements the fresh fruit flavors beautifully. It's perfect for a spring or summer brunch. (Karen Bourne, Magrath, Alberta) Prepare the orange juice, sugar & cornstarch glaze the night before, then let it cool in the fridge. In the morning, toss together the fruit, then pour it over the ready-made glaze. Prep Time: 20 minutes Serves 10 Nutritional Info: low calorie, low fat, low sodium (3 diabetic carbohydrate servings) (caution: high carbohydrate, high sugar) Nutrition per 3/4 cup (180 ml) serving: calories 188, total fat 1 g ((saturated fat 0 g), cholesterol 0 mg, sodium 7 mg, carbohydrates 47 g (sugars 41 g, fiber 2 g), protein 1 mg Ingredients: 2 cups (500 ml) orange juice1 cup (250 ml) sugar 2 tablespoons (30 ml) cornstarch 3 cups (750 ml) cubed honeydew melon 3 medium firm bananas, sliced 2 cups (500 ml) green grapes 2 cups (500 ml) halved fresh strawberries Directions: 1. In a small saucepan, mix together the orange juice, sugar & cornstarch until smooth. 2. Bring to a boil, stirring constantly; cook & stir for 2 minutes or until thickened. 3. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours. 4. Just before serving, combine the fruit in a large serving bowl. Drizzle with the orange juice mixture; toss gently to coat.

Grilled Chicken Breasts From: Ricardo Cuisine's "Healthy & Comforting Dinner Ideas" (3/31/2025) Notes from Ricardo Cuisine: The yearning for comfort & the desire to eat well increase as temperatures drop. This week's recipes are perfect to find that winter balance while bringing healthy choices to the table. MONDAY: Simplicity & comfort go hand in hand in this tailor-made recipe for weekday dinners. Chicken supremes are served coated in a speedy sauce made with broth, maple syrup & soy sauce. They can be served with a green vegetable of your choice, for a satisfying, well-balanced meal. Prep Time: 15 minutes Cook Time: 12 minutes Serves 4 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (1 diabetic carbohydrate serving) Nutrition per serving: calories 369, total fat 13 g (saturated fat 5 g), sodium 469 mg, carbohydrates 15 g, fibre 0 g, protein 48 g Ingredients: 4 skinless & boneless chicken breast halves2 tablespoons (30 ml) butter 1 tablespoon (15 ml) olive oil 1 teaspoon (5 ml) ground black pepper 2 teaspoons (10 ml) all-purpose flour 1/2 cup (125 ml) chicken broth 1/4 cup (60 ml) maple syrup 1 tablespoon (15 ml) soy sauce Salt Directions: 1. In a large non-stick skillet, brown the chicken in the butter & oil for about 5 minutes per side or until cooked through. 2. Season with salt & pepper to taste. Set aside on a warm plate. 3. In the same pan, sprinkle the flour over the hot fat & cook, stirring for 30 seconds. Add the broth, maple syrup & soy sauce. 4. Bring to a boil while stirring & simmer for 1 to 2 minutes or until the sauce is syrupy. Adjust the seasoning as desired. 5. Slice the chicken into strips & coat with the sauce. Serve with Flat Beans with Garlic Flower (recipe follows). Flat Beans w/Garlic Flower Prep Time: 15 minutes Cook Time: 5 minutes Serves 4 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (1/2 diabetic carbohydrate serving) Nutrition per serving: calories 95, total fat 6 g (saturated fat 4 g), sodium 125 mg, carbohydrates 9 g, fibre 3 g, protein 2 g Ingredients: 1/4 cup (60 ml) chicken broth2 tablespoons (30 ml) butter 1 tablespoon (15 ml) garlic flower purée 1 lb (454 g) flat beans, bleached Salt & pepper to taste Directions: 1. In a large skillet, bring the broth to a boil with the butter & garlic flower. 2. Add the beans & cook, stirring frequently, until they are glazed. Season to taste with salt & pepper. NOTE FROM RICARDO: We harvest garlic flowers while still in bud in late June. We chop them with their stems & pack them in jars with oil. This condiment will keep for up to one year in the refrigerator, after opening. You can find garlic flowers in fine grocery stores & some supermarkets. The advantage is that you can always have it on hand & are more digestible than the roots.

Easy Chicken Primavera From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (3/31/2025) Notes from All Recipes: These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather. MONDAY: This chicken Primavera is easy to make with seasoned chicken breasts, mixed veggies, tomatoes & pesto. It's delicious & versatile, so use ingredients to suit your taste. Great served over noodles, spaetzle, mashed potatoes, or rice! (Submitted by: vog2009) With a mix of fresh & frozen vegetables, this chicken dinner is super-affordable & customizable. Dig into your spice cabinet to season the chicken breasts with dried parsley & basil, then add frozen mixed veggies & fresh grape tomatoes, green onions & zucchini. A scoop of sun-dried tomato pesto ties everything together & you can enjoy the protein & produce mix as a one-pot pasta, over rice, or alongside mashed potatoes. Prep Time: 10 minutes Cook Time: 20 minutes Serves 6 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, high protein (1 diabetic carbohydrate serving) Nutrition per serving: calories 302, total fat 13 g (saturated fat 2 g), cholesterol 61 mg, sodium 544 mg, carbohydrates 19 g (sugars 2 g, fiber 4 g), protein 26 g Ingredients: 1/2 cup (215 ml) all-purpose flour 1 tablespoon (15 ml) dried parsley 1 teaspoon (5 ml) dried basil 1 1/2 lbs (675 g) skinless, boneless chicken breasts, cut into strips 1/4 cup (60 ml) extra-virgin olive oil 1 tablespoon (15 ml) minced garlic 2 1/4 cups (560 ml) low-sodium chicken stock, or to taste 1 cup (250 ml) frozen mixed vegetables 1 pint (11 oz/312 g) grape tomatoes, halved 1 bunch green onions, diagonally sliced 1 medium zucchini, quartered & sliced 2 tablespoons (30 ml) sun-dried tomato pesto salt & ground black pepper to taste Directions: 1. Whisk the flour, parsley & basil together in a medium bowl. Add the chicken strips & toss well until coated. 2. Heat the olive oil in a large skillet over medium heat. 3. Add the chicken & cook, turning occasionally, until lightly browned on the outside & no longer pink; about 10 minutes. 4. Stir in the garlic. Add the chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini & pesto. 5. Cook, stirring occasionally, until heated through; about 8 to 10 minutes.

Onion-Garlic Hash Browns From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (3/31/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. MONDAY: From the Recipe Creator: Quick to assemble, this is a simple recipe I've cooked many times. Stir in hot sauce if you like a bit of heat. I also like to top the finished dish with a sprinkling of shredded cheddar cheese. (Cindi Hayward-Boger, Ardmore, Alabama) After a quick crisp in the pan, these hash browns take their time in the slow cooker. The result is a comforting, warm side dish to bring to brunch; no expensive eggs required. Prep Time: 20 minutes Cook Time: 3 hours Serves 12 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (1 diabetic carbohydrate serving) Diabetic Exchanges: 1 starch, 1 fat Nutrition per 1/2 cup (125 ml) serving: calories 110, total fat 5 g (saturated fat 3 g), cholesterol 10 mg, sodium 136 mg, carbohydrates 15 g (sugars 1 g, fiber 1 g), protein 2 g Ingredients: 1/4 cup (60 ml) butter, cubed1 tablespoon (15 ml) olive oil 1 large red onion, chopped 1 small sweet red pepper, chopped 1 small green pepper, chopped 4 garlic cloves, minced 1 - 30 oz (850 g) package frozen shredded hash brown potatoes 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) pepper 3 drops hot pepper sauce, optional 2 teaspoons (10 ml) minced fresh parsley Directions: 1. In a large skillet, heat the butter & oil over medium heat. Add the onion & peppers. Cook, stirring, until crisp-tender. 2. Add the garlic & cook for 1 minute longer. Stir in the hash browns, salt, pepper & if desired, pepper sauce. 3. Transfer to a 5 quart (4.7) slow cooker coated with cooking spray. Cook, covered, for 3-4 hours or until heated through. 4. Sprinkle with parsley just before serving.

Maple Cheesecake Squares From: Ricardo Cuisine's "Modernized Sugar Shack Recipes" (3/30/2025) Notes from Ricardo: On a spring day when the maple trees' water was flowing abundantly, Beatrice's in-laws invited Brigitte & Ricardo to their sugar shack in Sutton. The two families took the opportunity to boil some maple water & gather around the table. Inspired by this meeting, we developed a sugar shack menu that blends tradition with modernity to appeal to a newer generation. SUNDAY: The tartness of the cream cheese & the sweetness of the maple are in perfect harmony in this cake. Made using brown sugar & graham cracker crumbs, it is a very moist & tender dessert. Cut it into squares for easy transport to a family dinner. Prep Time: 30 minutes Cook Time: 40 minutes Cooling Time: 1 hour Chilling Time: hours Makes 9 servings Freezes well Ingredients Cake: 1 cup (140 g/250 ml) graham cracker crumbs1 tablespoon (15 ml) unbleached all-purpose flour 1/2 teaspoon (2.5 ml) baking powder 1/2 cup (105 g/125 ml) brown sugar 1 egg 1/2 cup (125 ml) milk 1 tablespoon (15 ml) vegetable oil Ingredients Maple-Cheese Filling: 1 - 8 oz (250 g) block cream cheese, cubed & softened 1 tablespoon (15 ml) unbleached all-purpose flour 2 eggs 1/3 cup (75 ml) maple syrup 1/4 cup (60 ml) sour cream Ingredients Pecan Topping: 1/3 cup (75 ml) maple butter 1/2 cup (50 g) roasted pecans, chopped Directions Cake: 1. With the rack in the middle position, preheat the oven to 325°F (165°C). 2. Butter an 8 inch (20 cm) square pan & line with a strip of parchment paper, letting it hang over two sides. 3. In a bowl, combine the graham crumbs with the flour & baking powder. 4. In another bowl, whisk together the brown sugar & egg. Pour in the milk & oil. Mix well. 5. Add the dry ingredients & mix until the batter is smooth. Spread the batter out in the prepared pan. 6. Bake for 22 minutes or until a toothpick inserted in the centre of the cake comes out clean. Directions Maple-Cheese Filling: 1. Meanwhile, in a third bowl, beat the cream cheese & flour with an electric mixer until smooth. 2. Add the eggs one at a time while whisking until well combined. Pour in the maple syrup & sour cream. Mix well. 3. Pour the filling over the cake. Continue to bake for 18 minutes. The cake will still be wobbly at the centre. Let cool for 1 hour. 4. Refrigerate for 2 hours or until the cake has completely chilled. Cover & freeze at this point, if desired. Unmould the cake. Directions Pecan Topping: 1. Using an offset spatula, spread the maple butter evenly over the cheese filling (see note). 2. Top with the pecans, pressing down lightly. Cut into 9 squares. The cake will keep for 2 days in an airtight container in the refrigerator. NOTE FROM RICARDO: If the maple butter is thick or very cold, reheat it for 10 seconds in a bowl in the microwave oven.

Pasta w/Garlic Scapes From: All Recipes' "Light & Delicious pasta Recipes for Spring" (3/30/2025) Notes from All Recipes: Stick-to-your-ribs pasta recipes seem like fall & winter meals, right? Sure, pasta salad knows no season. But come spring, we love main-dish recipes that amp up the flavors of hearty greens like spinach, peas & asparagus -- & fresh produce in general -- while letting actual pasta take a bit of a back seat. These recipes do just that. They may even put a bit of, ahem, spring in your step. SUNDAY: This pasta recipe with garlic scapes is very yummy. The dish is ready in under 20 minutes & is super easy to make. (Submitted by: gartenfee) "I finally used my garlic scapes. I cut the olive oil to about one eighth of a cup. Sautéed the parsley & scapes on low heat for about two minutes, then covered the pan. I used more fresh-grated Parmesan too. This is delicious!" (reviewer: kathyvzw) Prep Time: 10 minutes Cook Time: 15 minutes Additional Time: 5 minutes Serves 2 Nutritional Info: low sodium, good protein (6 diabetic carbohydrate servings) (caution: high calorie, high fat, high carbohydrate) Nutrition per serving: calories 977, total fat 59 g (saturated fat 9 g), cholesterol 2 mg, sodium 131 mg, carbohydrates 94 g (sugars 4 g, fiber 4 g), protein 18 g Ingredients: 1 - 8 oz (227 g) package dried spaghetti 1/2 cup (125 ml) extra-virgin olive oil 4 garlic scapes, tops trimmed & stems finely chopped 3 tablespoons (45 ml) chopped fresh parsley (Optional) salt & ground black pepper to taste 1 tablespoon (15 ml) freshly grated Parmesan cheese Directions: 1. Fill a large pot with lightly salted water & bring to a rolling boil. 2. Stir in the spaghetti & return to a boil. Cook uncovered, occasionally stirring, until tender yet firm to the bite; 9 to 11 minutes. Drain. 3. Heat the olive oil in a deep skillet until hot. Remove from heat & add the garlic scapes; let them stand for 3 minutes. 4. Mix in the parsley. Season with salt & pepper. Serve over the drained spaghetti sprinkled with Parmesan cheese.

Breakfast Banana Splits From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (3/30/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. SUNDAY: From the Recipe Creator: I can't brag enough about this recipe. It's elegant enough for a formal brunch, yet simple & nutritious. With different fruits & cereals, there are endless potential variations. (Renee Lloyd, Pearl, Mississippi) Breakfast banana splits turn the vintage dessert into a wholesome, vibrant meal to start the day. Bananas & yogurt make this extra satiating. Prep Time: 10 minutes Serves 2 Nutritional Info: low calorie, low fat, low sodium (4 1/3 diabetic carbohydrate servings) (caution: high carbohydrate, high sugar) Nutrition per serving: calories 337, total fat 6 g (saturated fat 1 g), cholesterol 6 mg, sodium 96 mg, carbohydrates 66 g (sugars 42 g, fiber 8 g), protein 12 g Ingredients: 1 medium banana1/3 cup (75 ml) each fresh blueberries, halved seedless grapes, sliced peeled kiwi fruit & halved fresh strawberries 1 cup (250 ml) vanilla yogurt 1/2 cup (125 ml) granola with fruit & nuts 2 maraschino cherries with stems Directions: 1. Cut the banana crosswise in half. 2. For each serving, split each banana half in half lengthwise & place in a serving dish. 3. Top with half of each of the remaining ingredients.

Maple Sticky Buns From: Ricardo Cuisine's "Modernized Sugar Shack Recipes" (3/29/2025) Notes from Ricardo: On a spring day when the maple trees' water was flowing abundantly, Beatrice's in-laws invited Brigitte & Ricardo to their sugar shack in Sutton. The two families took the opportunity to boil some maple water & gather around the table. Inspired by this meeting, we developed a sugar shack menu that blends tradition with modernity to appeal to a newer generation. SATURDAY: These light sticky buns with a hint of cinnamon & a maple butter glaze are pure bliss! To achieve the ultra-soft dough, you must knead it for 15 minutes. It may seem like a long time, but it makes all the difference. In addition to the glaze, enhance the maple flavour by drizzling some warm syrup over the buns once they come out of the oven. You'll dream about them until the next sugaring-off season! Prep Time: 1 hour 15 minutes Raising Time: 3 hours Cook Time: 30 minutes Cooling Time: 1 hour Makes 1 doesn Serves 12 Ingredients Dough: 3 1/2 cups (525 g/825 ml) unbleached all-purpose flour1 1/2 teaspoons (7.5 ml) salt 1 cup (250 ml) warm milk 2 eggs, at room temperature 1/3 cup (70 g/75 ml) sugar 2 teaspoons (10 ml) instant yeast 2/3 cup (150 g/150 ml) unsalted butter, diced & softened Ingredients Filing: 3/4 cup (160 g/180 ml) brown sugar or maple sugar 1 teaspoon (5 ml) ground cinnamon 1/3 cup (75 g/75 ml) unsalted butter, softened (see note) 3/4 cup (180 ml) hot maple syrup Ingredients Icing: 3/4 cup (180 ml) maple butter, about 1 container (250 g/9 oz) 2 tablespoons (30 ml) maple flakes (optional) Directions Dough: 1. In a bowl, combine the flour & salt. 2. In the bowl of a stand mixer, whisk together the milk, eggs, sugar & yeast. Add the flour mixture. 3. Using the dough hook, mix on low speed until the dough comes together. 4. Increase the speed & knead for 5 minutes or until the dough is smooth. 5. With the machine running on low speed, gradually add the butter. Increase the speed & knead for 10 minutes. The dough will be sticky. 6. Shape the dough into a ball & transfer to a clean, lightly oiled bowl. Cover the bowl with plastic wrap. 7. Let it rise in a warm, humid spot for 2 hours or until doubled in volume. Butter a 13 x 9 inch (33 x 23 cm) glass baking dish. Directions Filling: 1. In a bowl, combine the brown sugar & cinnamon. 2. On a lightly floured work surface, roll the dough out to form a 13 inch (33 cm) square about 1/2 inch (1 cm) thick. 3. Using a spatula, spread the butter over the surface of the dough. Cover with the brown sugar mixture, pressing down lightly. 4. Starting from the edge closest to you, lift the dough with your fingertips & roll it up into a cylinder, without pressing on it. 5. Cut the cylinder into 12 slices. To do so, slide a piece of unflavoured dental floss under the cylinder. 6. Cross the floss over the top of the cylinder to cut through the dough. Lay the slices out, cut-side down, in the prepared baking dish. 7. Cover with a clean, slightly damp dishcloth or plastic wrap. Let them rise in a warm, humid spot for 1 hour or until doubled in volume. 8. With the rack in the middle position, preheat the oven to 350°F (180°C). 9. Bake the buns for 30 minutes or until golden. Once out of the oven, using a ladle, pour the hot maple syrup over the buns (see note). 10. Let them cool on a wire rack for 1 hour. Directions Icing: 1. Place the maple butter in a glass bowl. Heat in the microwave oven for a few seconds until warm & runny. 2. Drizzle over the buns. Sprinkle with the maple flakes. NOTES FROM RICARDO: 1. The butter must be a spreadable consistency in order to easily cover the dough. 2. Although best enjoyed the same day they are made, the buns can be baked a day ahead. You simply need to reheat the buns the next day & cover them with the hot syrup, which will make them just as moist.

Penne w/ Chicken & Asparagus From: All Recipes' "Light & Delicious pasta Recipes for Spring" (3/29/2025) Notes from All Recipes: Stick-to-your-ribs pasta recipes seem like fall & winter meals, right? Sure, pasta salad knows no season. But come spring, we love main-dish recipes that amp up the flavors of hearty greens like spinach, peas & asparagus -- & fresh produce in general -- while letting actual pasta take a bit of a back seat. These recipes do just that. They may even put a bit of, ahem, spring in your step. SATURDAY: This chicken & asparagus pasta is light but super tasty. Made with fresh asparagus & seasoned chicken. (Submitted by: LAUREL B) "A light but super-tasty pasta dish with fresh asparagus cooked in broth, sauteed garlic & seasoned chicken," writes Allrecipes member LAUREL B of her popular recipe. Prep Time: 15 minutes Cook Time: 20 minutes Additional Time: 5 minutes Services 8 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate, good protein (3 diabetic carbohydrate servings) Nutrition per serving: calories 332, total fat 11 g ( saturated fat 2 g), cholesterol 20 mg, sodium 69 mg, carbohydrates 43 g (sugars 3 g, fiber 3 g), protein 17 g Ingredients: 1 - 16 oz (454 g) package dried penne pasta 5 tablespoons (75 ml) olive oil, divided 2 skinless, boneless chicken breast halves, cut into cubes 1/4 teaspoon (1 ml) garlic powder, or more to taste salt & ground black pepper to taste 1/2 cup (125 ml) low-sodium chicken broth 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1 inch (2.5 cm) pieces 1 clove garlic, thinly sliced 1/4 cup (60 ml) grated Parmesan cheese Directions: 1. Gather all your ingredients together so you are ready to go. Bring a large pot of lightly salted water to a boil. 2. Add the penne to the boiling water & cook, stirring occasionally, until tender yet firm to the bite; about 11 minutes. Drain. 3. While the pasta is cooking, heat 3 tablespoons (45 ml) of the oil in a large skillet over medium-high heat. 4. Stir in the chicken & season with 1/4 teaspoon (1 ml) garlic powder, salt & pepper. 5. Cook & stir until the chicken is browned & the juices run clear; about 5 minutes. Transfer the chicken to a paper towel-lined plate. 6. Pour the chicken broth into the skillet. Add the asparagus, garlic & another pinch of garlic powder. Season with salt & pepper. 7. Cover & steam until the asparagus is just tender; 5 to 10 minutes. 8. Return the chicken to the skillet & cook until heated through; 2 to 3 minutes. 9. Transfer the drained penne to a large bowl. Pour the chicken mixture over top & mix until well combined. 10. Let it sit for about 5 minutes. Stir in the remaining 2 tablespoons (30 ml) of olive oil, then sprinkle with Parmesan cheese.

Brownie Batter Oatmeal From: Taste of Home's "Sweet & Savory Breakfast Ideas Without Eggs" (3/29/2025) Notes from Taste of Home: Kick the carton to the curb & try these breakfast ideas without eggs! Here you'll find sweet & savory breakfast options that are completely egg-free. SATURDAY: From the Recipe Creator: We all grew up eating bowls of lumpy oatmeal for breakfast & everyone has favorite toppings to make porridge more palatable. My recipe transforms a ho-hum morning staple into something that will make the kids jump out of bed! (Kristen Moyer, Bethlehem, Pennsylvania) When oatmeal is so chocolatey that it tastes like actual brownie batter, you know you hit the breakfast jackpot. Serve with fresh raspberries & almonds for something luxurious. Prep Time: 20 minutes Cook Time: 10 minutes Serves 2 Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (2 1/2 diabetic carbohydrate servings) (caution: high sugar) Nutrition per 3/4 cup (180 ml) serving: calories 338, total fat 18 g (saturated fat 4 g), cholesterol 15 mg, sodium 73 mg, carbohydrates 37 g (sugars 19 g, fiber 7 g), protein 12 g Ingredients: 1 cup (250 ml) pitted dates, chopped1 cup (250 ml) 2% milk 1/2 cup (125 ml) ground almonds 1/3 cup (75 ml) old-fashioned oats 2 tablespoons (30 ml) baking cocoa 1 teaspoon (5 ml) butter 1 teaspoon (5 ml) vanilla extract Optional: Fresh raspberries & sliced almonds Directions: 1. Place the dates in a heatproof bowl; cover with boiling water. Let them stand until softened; about 10 minutes. 2. Drain the dates, reserving 1/3 cup (75 ml) of the liquid. Place the dates in a food processor. 3. Process the dates until smooth, adding as little of the reserved water as necessary to achieve a smooth texture. 4. In a small saucepan, whisk the milk, almonds, oats, cocoa & 1/4 cup (60 ml) of the date puree until blended. 5. (Save the remaining date puree for another use.) Bring to a boil over medium heat, stirring occasionally. 6. Remove from the heat; stir in the butter & vanilla. If desired, garnish with raspberries & sliced almonds.

Spinach & Bacon Salad w/Maple Dressing From: Ricardo Cuisine's "Modernized Sugar Shack Recipes" (3/28/2025) Notes from Ricardo: On a spring day when the maple trees' water was flowing abundantly, Beatrice's in-laws invited Brigitte & Ricardo to their sugar shack in Sutton. The two families took the opportunity to boil some maple water & gather around the table. Inspired by this meeting, we developed a sugar shack menu that blends tradition with modernity to appeal to a newer generation. FRIDAY: This gourmet salad is made with endives, radicchio, crisp apple slices & finely chopped celery. It's dressed with a maple-miso vinaigrette, which has a delightful sweet & umami combination. The salad is then sprinkled with large pieces of caramelized bacon seasoned with coriander seed, pepper & aniseed. Between the maple-glazed ham & the hearty cheddar omelette, lighten your meal with this Spinach & Bacon Salad with Maple Dressing. Because we're at the sugar shack, after all! Prep Time: 35 minutes Cook Time: 20 minutes Serves 4 to 6 Ingredients Bacon: 1/2 lb (225 g) sliced bacon1 teaspoon (5 ml) coriander seeds 1/2 teaspoon (2.5 ml) black peppercorns 1/2 teaspoon (2.5 ml) anise or fennel seeds 2 tablespoons (30 ml) maple sugar Ingredients Salad: 6 cups (140 g/1/5 L) baby spinach 2 celery stalks, thinly sliced 2 endives, leaves torn 1 small radicchio, leaves torn 1 Royal Gala apple, halved, cored & thinly sliced 1 shallot, cut into thin rounds RICARDO maple & Balsamic Dressing (recipe follows) Directions Bacon: 1. With the rack in the middle position, preheat the oven to 350°F (180°C). 2. Line a baking sheet with a silicone mat or parchment paper. Lay the bacon slices out on the baking sheet. 3. In a mortar & pestle or coffee grinder, crush the spices. Add the maple sugar & mix well. 4. Sprinkle the spice mixture over both sides of the bacon. Bake for 20 minutes or until the bacon is caramelized & crispy. 5. Drain on a plate lined with paper towels & let it cool. On a work surface, coarsely chop the bacon. Directions Salad: 1. In a large bowl, combine the spinach, celery, endives, radicchio leaves, apple & shallot with the maple & balsamic dressing 2. Mix well. Adjust the seasoning as desired. 2. Transfer to a serving bowl. Sprinkle with the bacon. Maple-Balsamic Dressing From: Ricardo Cuisine's "Modernized Sugar Shack Recipes" (3/28/2025) Prep Time: 5 minutes Makes approximately 1/2 cup (125 ml) Nutritional Info: low calorie, low fat, low sodium, low carbohydrate (0 diabetic carbohydrate servings) Nutrition per 1/10th of recipe: calories 85, total fat 8 g (saturated fat 1 g), sodium 50 mg, carbohydrates 2 g, fibre 0 g, protein 0 g Ingredients: 1 tablespoon (15 ml) Dijon mustard1 tablespoon (15 ml) balsamic vinegar 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) maple syrup 6 tablespoons (90 ml) canola or olive oil 1 clove garlic, finely chopped Salt & pepper to taste Directions: 1. In a bowl, combine the mustard, vinegar, lemon juice & maple syrup with a whisk. 2. Slowly drizzle in the oil, whisking constantly until creamy. Add the garlic. Season with salt & pepper to taste.3. This dressing goes well with green lettuce, sweet or bitter & mescluns. NOTE FROM RICARDO: You have enough dressing to serve 8 to 10 portions. You can double the recipe.