Ingredient of the Week: Garlic

Very few ingredients play as prominent of a role across the full spectrum of cuisines. Whether we’re talking Italian, Lebanese, Chinese, or Greek – many of our favourite dishes start with garlic. Used extensively in herbal medicine, garlic has been said to ward off the common cold and contribute to regular heart health, as well as flush unwanted toxins from your body.

Buy garlic that is dry and fully covered with a healthy papery outer layer and store it in a cool, dark place. Avoid bulbs that have begun to sprout or crumble easily when you apply pressure.

Prefer to live without the lingering scent of garlic on your hands after chopping? You can rid yourself of it once and for all by rubbing your hands on a stainless steel sink or utensil while washing them with cold water. Try it!

Here’s what Laura and I will be cooking this week:

• Lemon (and Garlic) Potatoes
• Roasted Garlic Pasta
• Garlic Lover’s Roast Beef
• Stir-fried Bok Choy with Ginger and Garlic

We are on the search for go-to recipes that include garlic! Have an easy, favourite recipe that includes this ingredient of the week? Share below!

Ingredient of the Week: Cabbage

Cabbage might not be a trendy or glorious vegetable, but it has been a reliable staple, providing a rich supply of critical nutrients to populations across the globe, for thousands of years. It has also been noted as a leading food choice for cancer prevention. With high antioxidant and anti-inflammatory properties, cabbage is a strong contributor to digestive and heart health.

Green, Savoy, and red cabbage are the main varieties. While all are incredibly good for you, red cabbage leads the pack. Raw, steamed, or braised – cabbage can be a versatile component of many types of dishes. Make sure to look beyond the world of coleslaw!

We are on the hunt for tried-and-true recipes that are delicious, not complicated, and since they have cabbage in them, we already know they’re at least somewhat nutritious! Share your best cabbage recipes below. Here’s what we’ll be cooking:

• Grilled Cabbage Wedges
• Braised Red Cabbage (with Apples)
• Bess Feigenbaum’s Cabbage Soup
• Spicy No-Mayo Coleslaw

Ingredient of the Week: Chicory

Chicory is also commonly known as endive or escarole. While we are mainly focusing on the leaves of the plant as this week’s ingredient, it is interesting to know that even the roots have a fascinating use: as a substitute for coffee!

The most notable health benefit of the chicory plant is that it is anti-inflammatory. It is said to aid with digestion problems and help relieve physical ailments such as arthritis. It is high in fiber, vitamin A, and vitamin C, as well as potassium.

Turning this ingredient into a delicious meal means finding ways to counteract the slight bitter taste – such as pairing it with sweet fruits and cooking it lightly to remove some of the flavour. Store in a paper bag in your fridge and purchase heads that are a nice pale green.

This is the first ingredient of the week that we’ve selected without ever having tried it before. That makes this a week of adventure! I have a feeling that this will also be true for many readers as well. Already an avid fan of chicory? Share your wisdom!

We are on the hunt for tried-and-true recipes that are delicious, not complicated, and since they have chicory in them, we already know they’re at least somewhat nutritious! Share your best chicory recipes below. Here’s what we’ll be cooking:

• Chicory Gratin with Bacon
• Endive Stuffed with Goat Cheese and Walnuts

Facts Source: 100 Best Health Foods

Ingredient of the Week: Kale

We keep hearing that kale is the new spinach, so it seemed like a great ingredient to kick off the new year (and conveniently override holiday indulgences). While both leafy greens definitely have their place, kale really is a powerhouse of nutrients with the highest level of antioxidants, iron, and calcium of any vegetable. It does wonders for your skin, bones, and eye health, and the list goes on!

Like any other green, you want to buy kale while it is vibrant and crisp. Many people prefer their kale to be lightly cooked as it is quite firm and a bit bitter (it is a brassica vegetable, like cabbage), but it can be great in salads with the right accompaniments. When preparing kale, tear off the leaves and discard the stems as they are not edible.

We hope you will jump in to the Colourful Dish experience this week, and explore and share some kale recipes. Whether you are hoping to embrace cooking or eat healthier in 2012, this site is your resource for ingredient inspiration and learning from the cooking successes of others. Share your kale favourites below.

This week, Laura and I are going to try out the following recipes and report back on whether they are worthy of a permanent place in our recipe book:

• Midwinter Minestrone Soup
• Kale and Parmesan Frittata
• Vegetarian Morrocan Stew