As much as I love searching the internet for recipes, I still like clipping out recipes from the Toronto Star too. A few weeks ago, I clipped out Jennifer Bains’ Crawford Street Salad and posted it on my fridge. Here’s proof:

 

This recipe appealed to me for a few reasons:

-it incorporated avocados. Don’t know about you but I’m a huge fan of using avocados in my salads

-the recipe called for lime AND lemon juice  (#interesting)

-the technique was slightly different than your average salad so I knew it would be flavourful

Finally, last week I had the chance to try this amazing salad!

Here’s the recipe:

Crawford Street Salad   From Jennifer Bains’ The Toronto Star Cookbook, published by Random House. (Note: Created by Adrienne Amato, Toronto resident on Crawford St)

INGREDIENTS:

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

1 tablespoon lime juice

1 teaspoon kosher salt

Freshly ground black pepper – to taste

1 cup chopped white onion

1/2 cup cilantro

1 cup small broccoli florets

2 plum roma tomatoes, halved and thickly sliced (I used cherry tomatoes)

1 avocado, peeled, pitted and chopped

DIRECTIONS

1. In a medium bowl, whisk together the lemon juice, olive oil, lime juice and salt. Season with pepper to taste and whisk again

2. Add the onion, cilantro to the lemon juice mixture and stir well. Make sure the onions are covered by the liquid. Let stand for 15 minutes or refrigerate, covered for several hours

3. Put the lettuce in a large salad bowl and top with the broccoli, tomatoes and avocados.

4. Just before serving, pour the onion mixture over the lettuce mixture adn toss well.

FINAL PRODUCT

For more information about Mexican Avocados: Please visit www.missavocado.ca  
or follow @MissAvacado on twitter

For more information about Jennifer Bains’ The Toronto Star Cookbook: Please visit www.randomhouse.com

Fact: I subscribe to the Toronto Star only so I can read the food section. Therefore, Wednesday is my favorite day to receive the Toronto Star. I read a variety of articless and recipes from Jennifer Bain, Josh Rubin, Amy Pataki on a regular basis.  I am truly interested to know what they are eating, cooking, buying, etc. I know I could look it up online but that’s a whole other discussion!!

The “Star Tested” recipes are always reliable and I have clipped out many of them over the years. Infact I am still clipping them out (so old fashioned – can you believe?)

Last week there was an article that caught my attention, which was written by food editor Jennifer Bain and food writer Eric Vellend.

Seeing as it was the holidays and I had some spare time on my hand – I decided to to try this simple soup which comes from the chef/owner of Martin Kouprie from Pangaea and is in his new cookbook: Pangaea. Why It Tastes So Good.

Parsnip and Lemon Soup:

This is what you need:

INGREDIENTS

1 tablespoon butter

1/2 cup diced Spanish onion (I used normal onions)

2 cups peeled, diced parsnips

4 cups chicken stock, vegetable stock or water (I used water)

1 tablespoon finely grated lemon zest (from 2 lemons)

3/4 tsp sea salt (to taste)

METHOD:

1. In a large saucepan over medium heat, melt butter until it foams.

2. Add onions. Cook stirring, 3 minutes to soften.

3. Add parsnips, stock (or water). Raise the heat to high and bring to a boil.

4. Add zest.

5. Reduce heat to medium and simmer 15 minutes till parsnips are tender.

6. Remove from heat and cool slightly.

7. In a food processor puree soup. (I puree solids first and then slowly add liquids till its smooth)

END RESULT:

A creamy delicious healthy simple soup! What more could you ask for?

Happy Cooking!!

p.s for some reason I think this soup needs a herb, but I haven’t figured out which one? Suggestions are welcome.