BRUSSELS SPROUTS
& BROCCOLI
CAESAR SALAD
MAKES 6 TO 8 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 40 MINUTES
½ baguette, thinly sliced
into rounds
olive oil
pinch each salt and pepper
1 clove garlic, smashed
6 slices prosciutto, cut
into 1-inch pieces
1 lb Brussels sprouts, trimmed
and separated into leaves
1 head broccoli, cut into
small florets
shredded Parmesan cheese
Quick Caesar Dressing
1 cup mayonnaise
4 anchovy fillets, minced
1 clove garlic, grated
¼ cup grated Parmesan
cheese
2 tbsp lemon juice
1 tbsp capers, drained and minced
2 tsp Dijon mustard
pinch each salt and pepper
Preheat oven to 425°F. Arrange
baguette slices on baking sheet.
Drizzle with olive oil; season with salt
and pepper. Bake until golden, about
8 minutes. Rub with smashed garlic
and break into pieces. Set aside.
Arrange prosciutto on separate
baking sheet; bake, stirring occasion-
ally, until browned and crispy, about
12 minutes. Set aside.
Quick Caesar Dressing In large
salad bowl, whisk together mayon-
naise, anchovies, garlic, Parmesan,
lemon juice, capers and mustard.
Season with salt and pepper.
Add Brussels sprouts and broccoli
to bowl; toss well. Top with toasted
baguette pieces and crispy prosciutto.
Sprinkle with Parmesan.
PER EACH OF 8 SERVINGS about 340 cal, 9 g pro,
25 g total fat (5 g sat. fat), 20 g carb (5 g dietary fibre,
3 g sugar), 20 mg chol, 595 mg sodium.
WILD RICE
STUFFING
MAKES 6 TO 8 SERVINGS
HANDS-ON TIME 30 MINUTES
TOTAL TIME 1½ HOURS3 tbsp butter, divided
1 tbsp olive oil
1 onion, chopped
3 stalks celery, sliced
3 cloves garlic, minced
2 cups wild rice
4 cups chicken broth
1 cup chopped dried apricots
½ cup currants
½ cup mixed chopped fresh herbs
(parsley, thyme and/or sage)
pinch each salt and pepper
2 Golden Delicious apples,
diced
1 tsp brown sugar
pinch each cinnamon and nutmegPreheat oven to 350°F. In large oven-
proof pot, melt 2 tbsp butter, and oil
over medium heat; cook onion, celery
and garlic, stirring often, until tender,
about 5 minutes.
Stir in rice; cook for 1 minute. Add
broth, apricots, currants and herbs;
season with salt and pepper. Bring to
boil; cover and bake until rice is tender
and liquid is absorbed, about 1 hour.
Cover and let stand for 5 minutes.
Meanwhile, in skillet, melt remain-
ing butter over medium heat; cook
apples, brown sugar, cinnamon and
nutmeg until slightly softened, about
4 minutes. Stir into rice.
PER EACH OF 8 SERVINGS about 335 cal, 9 g pro, 8 g
total fat (3 g sat. fat), 57 g carb (6 g dietary fibre, 22 g
sugar), 15 mg chol, 180 mg sodium.CANADIAN LIVING OCTOBER 2019 | 109