TUNA PESTO PASTA
1 (225 g/8 oz.) package uncooked pasta
(such as spaghettini)
Pinch of salt
30 mL ( 2 tablespoons) olive oil, divided
250 mL ( 1 cup) chopped sweet onion (or 6 garlic
3 green onions, ;nely chopped
60 mL (¼ cup) pesto (or as much as you like)*
3 (170 g/6 oz.) cans of tuna (or salmon),
drained and ;aked
175 mL (¾ cup) grated Parmesan cheese, divided
Bring a large pot of lightly salted water to a boil. Cook
the pasta, stirring frequently, until cooked al dente,
and then drain and toss with 15 mL ( 1 tablespoon)
olive oil. Heat remaining 15 mL ( 1 tablespoon) oil in
a skillet over medium heat. Stir in the onion and green
onions, and cook until softened, about 8 minutes. Add
the pesto to the skillet and mix well.
Mix in the tuna and cook until heated through. Stir
in about half of the Parmesan cheese, and continue
cooking until mixed well. Add the tuna mixture to
the pasta. Sprinkle with
cheese, serve and enjoy!
Makes 6 servings.
* Freeze pesto in ice cube
trays to keep it fresh and
on hand anytime.
Recipe courtesy of BC
MAPLE OATMEAL COOKIES ~
500 mL ( 2 cups) quick oats
175 mL (¾ cup) unbleached all-purpose ;our
125 mL (½ cup) chopped pecans
2 mL (½ teaspoon) baking soda
1 mL (¼ teaspoon) salt
125 mL (½ cup) unsalted butter, softened
125 mL (½ cup) brown sugar
125 mL (½ cup) maple syrup
45 mL ( 3 tablespoons) maple sugar (optional)
With the rack in the middle position, preheat the
oven to 180 C (350 F). Line two baking sheets with
silicone mats or parchment paper.
In a bowl, combine the oats, ;our, pecans,
baking soda and salt. In another bowl,
whisk together the butter and brown
sugar until light and smooth. Add
the maple syrup and egg. Whisk
until well combined. Stir in
the dry ingredients with a
Using a 75 mL (;⁄; cup) ice
cream scoop, portion the
cookies into 12 balls. Place
the cookies on the baking
sheets and ;atten them until
they are 2 cm (¾ inch) thick.
Sprinkle with maple sugar,
Bake one sheet at a time for 12 minutes
or until the cookies are golden but still soft in the
centre. Let cool on the sheet pan. Makes 12 cookies.
Recipe reprinted with permission from Explique-moi …
les aliments by Ricardo Larrivée (Auzou, 2018)
LILA’S FRIED RICE
Lila, the ;-year-old daughter of Costco member Ben Gar;nkel, shares a recipe for her
1 medium carrot, diced
1 red pepper, de-seeded and diced
45 to 50 mL ( 3 to 4 tablespoons) canola oil, divided
2 eggs, beaten
½ medium sweet onion, chopped
1 or 2 garlic cloves, minced
5 mL ( 1 teaspoon) minced ginger
225 g ( 1½ cups) cooked protein such as bacon,
Chinese sausage, chicken, beef, duck, pork, tofu, etc.
175 mL (¾ cup) peas
175 mL (¾ cup) corn
500 to 750 mL ( 2 to 3 cups) cooked rice
Salt and pepper to taste
Toasted sesame oil, soy sauce, oyster sauce,
chili oil and/or sriracha sauce, to taste
2 green onions, chopped (optional)
Sesame seeds, for garnish (optional)
Par-cook the carrot and pepper; you can quickly
blanch them in boiling water, or microwave on high
for 3 to 4 minutes.
Heat a wok or similar-shaped pan on high heat.
Add 15 mL ( 1 tablespoon) of oil. Add eggs and stir
until dry, breaking up into small pieces. Remove from
pan and set aside.
Add 15 mL ( 1 tablespoon) oil to pan and heat.
Add onion, garlic and ginger. Stir-fry for approximately
3 minutes, then add the pre-cooked protein.
Add the peas and corn, par-cooked veggies and
cold rice to the pan, and stir/mix to
break up the rice and blend with
the other ingredients. You may
need to add more oil if the
rice remains clumped.
Season with salt and
pepper to taste, then
add your choice of
toasted sesame oil, soy
sauce, oyster sauce,
chili oil and/or sriracha
sauce (not too much
Once ingredients are combined and heated through,
transfer the fried rice to a
serving bowl and garnish with sliced
green onions and sesame seeds and/or any
other toppings. Makes 6 servings.
Recipe courtesy of Ben and Lila Gar;nkel ( huafoundation.org)
and also featured on BC Dairy Association ( bettertogetherbc.ca)
OUR DIGITAL EDITIONS
Click here to watch Lila create her fried
rice recipe. (See page 7 for details.)
Lila's fried rice