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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015


Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup


  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Lentil and hulless oats salad

BT Toronto | posted Friday, May 16th, 2014


Lentil and hulless oats salad

Makes – 5 cups (1.25 L)

Serves – 4 – 1 ¼ cup (300 mL)


The night before or earlier in the day:

  • 1 cup (250 mL) hulless oats
  • 2 cups (500 mL) water


  • ¼ cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) cold pressed canola oil or extra virgin olive oil
  • 1 tsp (5 mL) grainy Dijon mustard
  • ¼ tsp (1 mL) cinnamon
  • Pinch of cayenne
  • 1 – 19 fl oz. /540 mL can lentils, drained and rinsed
  • 2 cups (500 mL) cooked hulless oats
  • 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
  • ¾ cup (175 mL) diced red onion
  • 1 cup (500 mL) dried cranberries
  • ¼ cup (60 mL) finely chopped fresh mint


  1. In a medium saucepan add oats and water. Bring to the boil; reduce to simmer,  and gently boil for 25-35 minutes. Remove from heat, let sit covered for 10 minutes, remove lid and cool. Store in a covered container overnight or let cool to room temperature and add to the salad.
  2. In a large bowl whisk together vinegar, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
  3. Toss in cooked oats and toss until just combined.
  4. Add parsley, red onion, dried cranberries and mint. Toss until just combined. Serve. Store any leftovers covered in the fridge for up to 3 days.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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