1 pkg (300 g) Clover Leaf
Crab Delectables,
flake style, chopped
2 mL (½ tsp) grated lemon rind
15 mL ( 1 tbsp) lemon juice
60 mL (¼ cup) light sour cream
30 mL ( 2 tbsp) each chopped
chives (or green onions)
and parsley
salt and pepper
1 pkg (250 g) light cream cheese
1. Cut baguette into thirty 1 cm (½-in.) slices. Place on
large baking sheet. Bake at 220°C (425°F), 5 to
7 minutes, or until lightly browned and crisp. Cool.
2. Combine crab, lemon rind and juice, sour cream,
chives and parsley. Add salt and pepper to taste.
3. Spread a heaping teaspoon of cream cheese on
each bread slice. Top with crab mixture.
Chef’s notes: To prepare ahead, store toasted bread
slices in an airtight container. Crab mixture may be
prepared and stored, covered, in refrigerator. Assemble
at serving time.
Asian-style Pork Tenderloin
Serves 4
30 mL ( 2 tbsp) soy sauce
15 mL ( 1 tbsp) hoisin sauce
30 mL ( 2 tbsp) granulated sugar
1 clove garlic, minced
5 mL ( 1 tsp) minced fresh ginger
5 mL ( 1 tsp) five-spice powder*
375 g (¾ lb) pork tenderloin,
trimmed of all fat
2 mL (½ tsp) Becel Margarine
1. In bowl, stir together all ingredients except pork and
margarine. Add pork tenderloin and turn to coat with
mixture. Cover with plastic wrap and refrigerate for 4
hours or up to 24 hours for fuller flavour. 2. Preheat
oven to 190°C (375°F). Grease a 2 L (11-in. x 7-in.)
baking dish with Becel margarine. Place pork and
marinade in baking dish and bake for 25 to 30 minutes
or until a hint of pink remains and internal temperature
reaches 70°C (160°F). Slice and serve immediately.
Serve with rice and green beans.
Chef’s notes: *Five-spice powder—A spice blend that
is used in Asian cuisine. To make, combine 5 mL ( 1 tsp)
each ground star anise, ground fennel seed, ground
Szechwan pepper, and 2 mL (½ tsp) each ground
cassia or cinnamon, and ground cloves. Five-spice
powder may also be purchased at Asian specialty
markets and bulk food stores.
Kumato and Scallion Salad
with Ginger-lime Vinaigrette
Serves 4
½ kg ( 1 pound) Sunset
Kumato tomatoes
4 scallions (green onions),
thinly sliced
Vinaigrette:
15 mL ( 1 tbsp) finely
minced fresh ginger
10 mL ( 2 tsp) honey
30 mL ( 2 tbsp) fresh lime juice
45 mL ( 3 tbsp) vegetable oil
10 mL ( 2 tsp) soy sauce
pinch of cayenne pepper
1. Cut tomatoes into wedges and place in a bowl with
scallions. 2. In a small bowl, whisk together vinaigrette
ingredients and drizzle over tomatoes and scallions.
Toss well and serve immediately.
