IN SEASON

clementines

This citrus fruit makes a cocktail that’s perfect after a long day of holiday shopping.

RECIPE JENNIFER DANTER & THE TEST KITCHEN

NOTES

FROM THE TEST KITCHEN

Three fabulous flavour pairings for clementines.

BASIL Elevate brunch with thinly sliced fresh basil leaves in a fruit salad made with clementine segments and chunks of cantaloupe.

CHOCOLATE Dip half of each clementine segment in melted dark chocolate. Transfer to a parchment paper–lined tray; refrigerate until the chocolate is set. Wrap for a hostess gift or add the treats to a holiday dessert tray.

BRANDY Use strips of the fruit’s zest for extra flavour in brandy-based afterdinner digestifs. WHILE WE LOVE eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit’s nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake (page 125).

CLEMENTINE MOSCOW MULE

MAKES 2 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 10 MINUTES

3 tbsp water 3 tbsp granulated sugar 2 tsp whole cloves ice cubes 2 strips clementine zest ⅔ cup clementine juice (about 2 to 3 clementines) ¼ cup lime juice (about 1 to 2 limes) 3 oz vodka crushed ice 8 oz ginger beer 2 sprigs fresh mint

In small saucepan, bring water, sugar and cloves to boil over medium-high heat. Cook until sugar is dissolved, about 1 minute. Remove from heat; bowl. Set aside.

Fill cocktail shaker half full with ice cubes. Add clementine juice, lime juice, vodka and 1 tsp of the clove syrup; shake vigorously until well chilled. Top with ginger beer; garnish with zest and mint.

PER SERVING about 187 cal, 1 g pro, trace total fat (0 g sat. fat), 24 g carb (trace dietary fibre, 21 g sugar), 0 mg chol, 4 mg sodium, 179 mg potassium. % RDI: 3% calcium, 1% iron, 82% vit C, 10% folate.

what’s dinner? for

The holiday season abounds with rich, heavy foods, so find balance with lighter or veggiedense weeknight meals.

RECIPES JENNIFER DANTER & THE TEST KITCHEN

PHOTOGRAPHY MAYA VISNYEI

FOOD STYLING CLAIRE STUBBS PROP STYLING RENÉE DREXLER/THE PROPS

PROTEIN POWER BOWLS

MAKES 4 SERVINGS 2 tbsp balsamic vinegar 1 tbsp ground cumin 2 tsp grated orange zest 1 tbsp orange juice 1 tsp garlic powder 1 tsp smoked paprika 1 tsp salt ¼ tsp cayenne pepper 3 tbsp olive oil 1 can (540 ml) no-salt-added chickpeas, drained, rinsed and patted dry 1 large zucchini 1 small red onion 16 cherry tomatoes 2 small sweet red or yellow peppers, seeded and coarsely chopped 2 boneless skinless chicken breasts 4 cups packed baby spinach ½ cup pitted Kalamata olives, halved 1 cup tzatziki

Position racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with parchment paper.

In large bowl, stir together vinegar, cumin, orange zest, orange juice, garlic powder, paprika, salt and cayenne pepper. Whisk in oil. Add chickpeas; toss to coat. Using slotted spoon, transfer chickpeas to 1 prepared pan, letting excess oil drip back into bowl (don’t wash bowl). Roast on top rack for 10 minutes.

Meanwhile, cut zucchini in half lengthwise; cut crosswise into ½-inch thick pieces. Cut red onion in half lengthwise; thickly slice. In same bowl, toss together zucchini, red onion, tomatoes and red peppers. Transfer zucchini mixture to 1 side of second prepared pan.

In same bowl, add chicken; turn to coat. Transfer chicken to prepared pan alongside zucchini mixture.

Roast on bottom rack, stirring zucchini mixture and chickpeas halfway through, until instant-read thermometer inserted in thickest part of chicken reads 165°F and chickpeas are crunchy, 15 to 18 minutes. Remove both pans from oven.

Thinly slice chicken. Divide spinach, zucchini mixture, chicken, chickpeas and olives among bowls; top with tzatziki.

PER SERVING about 552 cal, 38 g pro, 26 g total fat (21 g sat. fat), 46 g carb (10 g dietary fibre, 12 g sugar), 80 mg chol, 1,306 mg sodium, 1,264 mg potassium. % RDI: 18% calcium, 39% iron, 81% vit A, 310% vit C, 92% folate.

Garnish with kale sprouts.

Watching your sodium intake? Omit the Kalamata olives and salt.

TEST KITCHEN TIP

Cook a big batch of lentils on the weekend to use in this and other recipes. If tight on time, substitute drained and rinsed sodiumreduced canned lentils.

BISTRO SQUASH & LENTIL SOUP

MAKES 4 TO 6 SERVINGS

3 tbsp olive oil 1 large onion, chopped 1 carrot, chopped ½ tsp each salt and pepper 3 cloves garlic, finely grated or pressed 2 sprigs fresh rosemary 1 butternut squash, peeled and chopped (about 6 cups) 1 pkg (900 ml) sodium-reduced chicken broth 2 tsp lemon juice 1 cup cooked lentils (preferably Puy)

This flavourful soup is packed with vitamins A, C and E, which help bolster the immune system.

1 cup water (optional) ¼ cup crumbled herbed goat cheese fresh parsley (optional)

In Dutch oven or large heavy-bottomed saucepan, heat 2 tbsp of the oil over medium heat; cook onion, carrot and ¼ tsp each of the salt and pepper, stirring occasionally, until onion is softened, 3 to 5 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute.

Stir in squash and broth; cover and bring to boil over high heat. Reduce heat to medium; partially cover and simmer, stirring occasionally, until squash is tender, 12 to 15 minutes.

Meanwhile, in small bowl, whisk together remaining oil, salt, pepper and the lemon juice; stir in lentils. Set aside.

Remove saucepan from heat; discard rosemary. Using immersion blender, purée soup in batches until smooth; strain through is too thick, add water, ¼ cup at a time, until desired consistency.)

To serve, ladle soup into bowls. Spoon lentils over top; sprinkle with goat cheese

PER EACH OF 6 SERVINGS about 234 cal, 9 g pro, 9 g total fat (3 g sat. fat), 32 g carb (8 g dietary fibre, 8 g sugar), 5 mg chol, 629 mg sodium, 728 mg potassium. % RDI: 11% calcium, 19% iron, 220% vit A, 48% vit C, 47% folate.

TEST KITCHEN TIP

Bulk up the broccoli slaw with more chopped broccoli.

ORANGE GINGER STEAK SALAD

MAKES 6 SERVINGS

750 g flank steak 1 tsp salt ½ tsp pepper 2 tbsp natural peanut butter 1 tsp grated fresh ginger 2 tsp Asian chili paste (such as sambal oelek) 1 tsp liquid honey 3 tbsp orange juice ¼ cup unseasoned rice vinegar 1 pkg (340 g) broccoli slaw 1 pkg (142 g) baby kale fresh broccoli sprouts (optional)

Position racks in top and bottom thirds of oven; preheat broiler to high. Place large rimmed baking sheet on bottom rack to heat. Pat steak dry with paper towel; season both sides with ½ tsp of the salt and the pepper.

In large bowl, whisk together remaining salt, peanut butter, ginger, chili paste and honey; whisk in orange juice and vinegar. Add broccoli slaw and kale; toss to combine.

Using tongs, transfer steak to prepared pan; broil on top rack, turning once, for 8 minutes. Remove from oven; transfer to cutting board. Tent with foil; let rest for 5 minutes.

Drizzle salad mixture with pan juices; toss to combine. Divide salad mixture among plates. Slice steak across the grain; garnish with broccoli sprouts (if using). Serve alongside salad.

PER SERVING about 273 cal, 31 g pro, 13 g total fat (5 g sat. fat), 9 g carb (2 g dietary fibre, 4 g sugar), 59 mg chol, 521 mg sodium, 587 mg potassium. % RDI: 7% calcium, 24% iron, 36% vit A, 135% vit C, 40% folate.

Since natural peanut butter isn’t as thick as regular, it blends easily into dressings.

SKINNY TURKEY BOLOGNESE

MAKES 6 SERVINGS

250 g whole wheat fettuccine 2 tbsp olive oil 2 carrots, diced 2 stalks celery, diced 1 onion, chopped 1 tbsp Italian seasoning 2 tsp garlic powder ¼ tsp salt 454 g lean ground turkey ¼ cup chopped sun-dried tomatoes 1 can (796 ml) crushed tomatoes 1 tsp granulated sugar 2 cups chopped baby spinach (approx) 2 tbsp nutritional yeast (optional)

In large saucepan of boiling salted water, cook pasta according to package directions. Drain; set aside.

Meanwhile, in large skillet, heat oil over medium-high heat; cook carrots, celery and onion, stirring occasionally, until carrots are tender-crisp, 5 to 6 minutes. Add Italian seasoning, garlic powder and salt; cook for 1 minute. Add turkey and sun-dried tomatoes; cook, breaking up with spoon, until turkey is beginning to brown, about 5 minutes. Add crushed tomatoes and sugar; reduce heat to medium. Cover and simmer, stirring occasionally, for 8 minutes. Stir in spinach until wilted. Serve over pasta; sprinkle with nutritional yeast (if using).

PER SERVING about 390 cal, 23 g pro, 12 g total fat (3 g sat. fat), 52 g carb (8 g dietary fibre, 12 g sugar), 60 mg chol, 559 mg sodium, 954 mg potassium. % RDI: 11% calcium, 36% iron, 63% vit A, 30% vit C, 24% folate.

TEST KITCHEN TIP

Nutritional yeast, with its salty, cheesy taste, is an excellent substitute for Parmesan. Find it at health food stores or in the natural food section of the grocery store.

EGG, AVOCADO & BLACK BEAN BURRITOS

MAKES 4 SERVINGS

1 avocado, peeled, pitted and chopped 1 mango, peeled, pitted and chopped 1 cup no-salt-added black beans, drained and rinsed ⅓ cup minced red onion ¼ cup chopped fresh cilantro 1 jalapeño pepper, seeded and minced 4½ tsp lime juice ¼ tsp salt 8 large eggs ⅓ cup shredded cheddar cheese 1 tbsp unsalted butter 4 large soft whole wheat tortillas, warmed

In bowl, stir together avocado, mango, black beans, ¼ cup of the red onion, the cilantro, jalapeño pepper, lime juice and pinch of the salt. Set aside.

In separate bowl, whisk together eggs, cheddar, remaining red onion and salt. In large nonstick skillet, melt butter over medium heat. Cook egg mixture, stirring, just until set, about 5 minutes.

Spoon egg mixture in centre of each tortilla; top with avocado mixture. Roll up tightly; serve immediately.

PER SERVING about 567 cal, 25 g pro, 29 g total fat (9 g sat. fat), 25 g carb (11 g dietary fibre, 8 g sugar), 403 mg chol, 702 mg sodium, 569 mg potassium. % RDI: 18% calcium, 29% iron, 30% vit A, 32% vit C, 61% folate.

Stay full longer with the protein boost from eggs and beans.