Lemon-Roasted Sweet Potato & Beet Salad with Pickled Red Onions & Pecans

SERVES 4 TO 6

PREP TIME: 15 MINUTES

COOK TIME: 40 MINUTES

Around the same time that I was developing this recipe, we were planning the menu to cater a friend’s wedding. The beautiful combination of colourful vegetables in this recipe, coupled with the ease of their make-ahead nature, inspired us to make this the starter course for the wedding. If we can make 150 people happy with this salad, I know you’ll love to serve it to your family or friends.



• 1 large or 2 medium sweet potatoes (about 1.3 lb/600 g), peeled and diced
• Extra-virgin olive oil, for tossing
• 1 lemon, sliced
• 6 to 8 sprigs fresh thyme
• Salt and black pepper, plus ½ tsp salt for pickled red onions
• 3 to 4 medium beets (about 1 lb/ 450 g), peeled and diced
• ½ red onion, thinly sliced into rings
• ¼ cup (60 mL) white wine vinegar
• ¼ cup (60 mL) water
• 2 Tbsp (25 g) granulated sugar
• 8 cups (2 L) baby arugula or spinach leaves
• 1 recipe Classic French Vinaigrette (p. 27), made with lemon juice and grainy mustard
• 1 cup (100 g) lightly toasted pecan halves

1. Preheat the oven to 375°F (190°C).

2. In a roasting dish big enough that the sweet potatoes can sit in a single layer, toss the sweet potatoes with a little olive oil, half of the lemon slices, half of the thyme and a little salt and pepper.

Repeat with the diced beets in a separate roasting dish. Roast both vegetables, uncovered, for about 40 minutes, stirring occasionally, until each are tender when pierced with a fork. Remove the lemon slices and thyme and set the vegetables aside to cool a little—they can be served warm or at room temperature on the salad.

3. While the vegetables are roasting, make the pickled onions. Place the red onion rings in a heatproof bowl. In a small saucepot, bring the vinegar, water, sugar and ½ tsp salt to a boil and pour this over the red onions, making sure they are submerged. Cover and let the onions slowly cool to room temperature.

4. To assemble the salad, arrange the arugula (or spinach) leaves on a platter or on individual plates. Spoon the sweet potatoes and beets over the greens. Spoon the vinaigrette over the salad, top with the pickled red onions and sprinkle with pecans. Finish with a little sprinkle of salt and pepper and serve immediately.

Note: The roasted vegetables can be stored in an airtight container in the fridge for up to 2 days; just reheat to serve. The pickled onions will keep in an airtight container in the fridge for up to 1 week.

Savoury Steel-Cut Oats with Spinach, Pesto & Egg (aka Scottish Risotto)

SERVES 4

PREP TIME: UNDER 15 MINUTES

COOK TIME: 25 MINUTES

I’ve nicknamed this dish Scottish risotto because it looks like the beloved creamy Italian rice dish, yet it’s made with oats, a common ingredient in Scotland. Between the protein from the egg and the oats (and even the spinach to some degree— hello, Popeye), this savoury oatmeal breakfast gives me so much energy, I feel like a warrior—charged up and ready to attack the day. It is truly delicious and could even make for a simple and satisfying breakfast-for-dinner option.

• 8 cups (2 L) water, divided
• 1 cup (160 g) regular steel-cut oats (gluten-free, if needed)
• 1 lb (450 g) fresh baby spinach leaves
• ¼ cup (60 mL) Basil Pesto (p. 29) or store-bought
• ½ cup (50 g) finely grated Parmesan cheese
• Salt and black pepper
• 2 Tbsp (30 mL) white or cider vinegar
• 4 large eggs
• 1 cup (150 g) cherry tomatoes, cut in half

1. In a medium saucepan, bring 4 cups (1 L) water to a boil, then stir in the oats. Reduce the heat to medium-low and simmer, stirring occasionally, until most of the liquid has been absorbed and the oats are tender, about 20 minutes.
2. Gently stir in the spinach leaves, lifting the oats overtop the spinach leaves to wilt them. Stir in the pesto and Parmesan and season to taste. Hold the oats over low heat, loosely covered, while you poach the eggs.
3. For the poached eggs, in a medium saucepot over medium-high heat, bring the remaining 4 cups (1 L) water to a gentle boil. Add the vinegar and reduce to a simmer so that bubbles barely break the surface of the water. Stir with a spoon to create a cyclone effect in the water. Crack an egg into a small dish, then gently tip the dish into the water. Repeat with the remaining eggs, dropping them in one at a time and cooking them until the white is firm but the yolk is still runny, about 3 minutes. Gently lift each egg from the water using a slotted spoon and place on a paper towel to drain.
4. To serve, ladle the oats into pasta bowls, top with the cherry tomatoes and place a poached egg on top of each bowl. Serve immediately.

If you are short on time, you can use 1 cup (100 g) regular rolled oats in place of the steel-cut oats and cut the initial cook time in half. And if you’re really in a time crunch, you can use quick-cooking or instant oats (but keep in mind that what you save in time you give up in fibre: quick-cooking oats are steamed longer than regular oats, at the cost of some of the fibre content). In place of fresh spinach, you can use 1 lb (450 g) chopped frozen spinach, thawed and excess water squeezed out.

Stracciatella Shortbread Cookies

MAKES 36 TO 48 COOKIES

PREP TIME: 15 MINUTES

COOK TIME: 40 MINUTES

Like the Italian gelato of the same name, these little shortbread cookies are speckled with morsels of chocolate. Don’t be fooled by the dainty size of these cookies; they pack a big, buttery flavour and will make a great addition to your holiday cookie tin.

• 1 cup (225 g) unsalted butter, at room temperature
• ½ cup (65 g) icing sugar
• 2 tsp vanilla extract or vanilla bean paste
• 1¾ cups (260 g) all-purpose flour
• ¼ cup (48 g) potato starch
• ¼ tsp fine salt
• ½ cup (90 g) mini chocolate chips

1. Preheat the oven to 300°F (150°C) and line two baking trays with parchment paper.

2. Using electric beaters or a stand mixer fitted with the paddle attachment, whip the butter on its own on medium-high speed to make it fluffy. Add the icing sugar and beat in, starting on low and then increasing to medium-high, until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Add the flour, potato starch and salt and blend in on low speed until the dough comes together. Stir in the mini chocolate chips.

3. Use a small mechanical scoop to portion the cookies; if your scoop is larger than the size of the cookie you want (just larger than a Canadian toonie), scoop the dough and then cut each portion in half. Roll each cookie portion into a ball between the palms of your hands and place on a baking tray, leaving 1½ inches (4 cm) between them. Use a fork dipped in flour to press each cookie down (or use a cookie stamp, if you have one).

4. Bake the cookies for about 30 minutes. They will show a touch of light browning on the bottom but should not be brown otherwise. Cool the cookies on their trays on racks before packing in an airtight container.

Note: The cookies will keep in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

You can replace the mini chips with practically anything; try crushed candy canes, chopped nuts or toffee bits. You can even leave the chocolate chips out and just bake the shortbread as is.