Chatelaine_April_May_2019

Photography by ROBERTO CARUSO APRIL/MAY 2019 • CHATELAINE 97

FOOD STYLING, ASHLEY DENTON. PROP STYLING, CATHERINE DOHERTY.

food COVER RECIPE

Spring Greens Salad

Serves 4

Prep 20 min; total 20 min

1 bunch baby asparagus,

trimmed and cut diagonally

in 2-in. pieces

1 cup fresh peas or Crisp

Roasted Chickpeas with

Cricket Powder (recipe

follows)

6 baby cucumbers, peeled

in thin ribbons

6 red or watermelon

radishes, thinly sliced

1 head butter or Boston

lettuce, leaves separated

1 cup mint leaves

Vinaigrette

1/4 cup apple cider vinegar

11/2 tsp honey

1 tsp Dijon mustard

1/2 tsp minced garlic

1/3 cup sunflower oil

11/2 tbsp chopped dill

11/2 tbsp chopped mint

11/2 tbsp chopped chives

1/2 tsp salt

1/4 tsp pepper

Crisp Roasted Chickpeas

with Cricket Powder

Serves 4

Prep 5 min; total 30 min

540 mL can chickpeas, drained

and rinsed

2 tbsp sunflower oil

1 tbsp cricket powder, such

as President’s Choice

1/4 tsp salt

1. Position rack in centre of

oven, then preheat to 400F.

Pat chickpeas dry with

paper towel.

2. Whisk oil with cricket

powder and salt in a

medium bowl. Stir in chick-

peas until well-coated.

Spread out in a single layer

on a large baking sheet.

3. Roast, gently shaking

sheet halfway through,

until golden and crisp,

25 to 30 min. Transfer to

a bowl to cool slightly.

Per serving 176 calories, 7 g

protein, 18 g carbs, 9 g fat,

5 g fibre, 313 mg sodium.

A new leaf

What you can do to eat more sustainably

How green is your salad? Well, it depends. Are the veggies

local or are they flown in from Peru? If they’re grown hydro-

ponically, up to 90 percent less water is required—but grow

lights can consume a lot of power. If they come from an

organic farm, you’re helping reduce groundwater pollution

and increase biodiversity—but the yield is lower. The steak

you pair your salad with might even have a smaller carbon

footprint (if it comes from a local organic farm and the let-

tuce is imported). To cut through the conflicting informa-

tion, Evan Fraser, a Canada Research Chair in global food

security, has this simple advice: “When possible, cook it

yourself, eat mostly plants and not too much.” It helps to

think of what you can add into your diet more often. Here

are some easy ways to get started.

1. Bring a saucepan of water

to a boil. Add 1 tsp salt, then

asparagus. Cook until tender-

crisp, 1 to 2 min. Add peas

halfway through. Drain

and rinse with cold water.

Pat dry with paper towel.

2. Combine cucumbers,

radishes, peas, asparagus

and lettuce on four plates.

3. Vinaigrette: Whirl vinegar

with honey, Dijon and garlic

in a blender. Gradually pour

oil through the spout while

blending, until smooth. Add

dill, mint, chives, salt and

pepper, and blend until

combined. Drizzle over salad

and toss until coated. Top

with chickpeas and mint.

Per serving 301 calories, 6 g

protein, 19 g carbs, 23 g fat,

6 g fibre, 605 mg sodium.

Kitchen Tip If you’d prefer

fresh peas over chickpeas,

add ½ tsp of cricket powder

to the vinaigrette for a

touch of umami.

Eat the season

In mid- to late-

spring, look out

for locally grown

produce, such as

asparagus, radish

and peas.

Choose local

In the off-season,

veggies grown

hydroponically or in

a greenhouse can

be more sustainable

than imports.

Try alternative

proteins

On a pound-per-pound

basis, insects use

less land, water and

feed than traditional

livestock. Try nutty-

tasting cricket powder

on rice bowls and chili.

One tablespoon

of cricket

powder has

5.2 grams of

protein and it has

more vitamins

than traditional

meat.