Apple Fennel Celery Salad

Prep: 8 minutes
Makes: 6 to 8 servings

1 cup (250 ml) thinly sliced fennel

1 cup (250 ml) sliced celery
1 cup (250 ml) red seedless
grapes, halved
2 Red Delicious apples, peeled and
chopped
½ cup (125 ml) chopped toasted
walnuts

Poppy Seed Dressing

½ cup (125 ml) Balkan-style plain yogurt

2 tbsp (30 ml) liquid honey
4 tsp (20 ml) lemon juice
1 tsp (5 ml) Dijon mustard
½ tsp (2 ml) poppy seeds
Pinch salt
Pinch paprika

Poppy Seed Dressing: In large bowl, whisk together yogurt, honey,

lemon juice, mustard, poppy seeds, salt and paprika until smooth.

Add fennel, celery, grapes and apple; toss to coat. Serve sprinkled
with walnuts.
 Black Bean Quesadillas
Prep: 20 minutes
Cook: 25 minutes
Makes: 4 Servings

2 tsp (10 ml) vegetable oil

1 onion, chopped
1 sweet green pepper, diced
1 tbsp (15 ml) chili powder
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) each salt and pepper
1 can (19 oz/540 ml) black beans,
drained and rinsed
1 cup (250 ml) salsa
½ cup (125 ml) cooked corn
kernels
4 large (10-inch/25 cm) flour
tortillas
2 cups (500 ml) shredded old Cheddar cheese
½ cup (125 ml) light sour cream
¼ cup (60 ml) diced pickled jalapeno peppers (optional)

In large skillet, heat oil over medium heat; fry onion, green pepper,
chili powder, cumin, salt and pepper, stirring occasionally, until onion
is softened, about 8 minutes.

Add black beans, salsa and corn; cook, stirring often, until heated
through, about 5 minutes.

Evenly spoon bean mixture over half of each tortilla; sprinkle with
cheese. Fold uncovered half over top and press lightly. Bake on
greased large baking sheet in 425°F (220°C) oven, turning once, until
golden, 10 to 15 minutes. Cut into wedges; serve with sour cream,
and jalapenos (if using).
 Cider-Glazed Roasted
Vegetables
Prep: 20 minutes
Cook: 1 ¼ hours
Makes: 8 to 10 servings

1 rutabaga (2 lb/1kg), peeled and

cut into ¾-inch (2 cm) cubes
4 parsnips (1 lb/500 g), peeled
and cut into 1-inch (2.5 cm) cubes
1 cup (250 ml) apple cider
¼ cup (60 ml) butter, melted
4 tsp (20 ml) minced fresh thyme
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
3 leeks (white and light green
parts only), cut into 1-inch (2.5
cm) thick rounds
2 sweet red peppers, cut into 2-inch (5 cm) pieces
1 large bulb fennel, trimmed and cut into 2-inch (5 cm) pieces
1 head garlic, separated into cloves and peeled

Toss together rutabaga, parsnips and half each of the cider, butter,
thyme, salt and pepper. Spread in greased 13- x 9-inch (3 L) glass
baking dish or small roasting pan. Cover with foil; roast in 425°F
(220°C) oven for 15 minutes.

Meanwhile, toss together leeks, red peppers, fennel, garlic and

remaining cider, butter, thyme, salt and pepper. Spread in separate
same-sized greased baking dish or roasting pan; cover with foil. Add
to oven; roast for 30 minutes.

Uncover both pans; stir vegetables. Roast, stirring occasionally, until

tender, golden and almost no juices remain, about 30 minutes.
Excerpted from Canadian Living: The Vegetarian Collection by Alison Kent &
The Canadian Living Test Kitchen Copyright © 2010 by Alison Kent & The
Canadian Living Test Kitchen. Excerpted by permission of Transcontinental, a
division of Random House of Canada Limited. All rights reserved.
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