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Chatelaine Kitchen

4 things our food editors are excited about this month

In need of a new finishing spice? (You are.) Want to revamp your winter salads? (You do.) Check out these finds and recipes from our food team.
4 things our food editors are excited about this month

Photo, Roberto Caruso.

4 things our food editors love | March 2015

Supper salad with roasted fruit

At this time of year, fresh fruit is in short supply, except for hardy apples and pears. Reinvent these fruit-bowl staples with just 15 minutes in a 425F oven, then add to a green salad. Get the recipe.

Photo, Roberto Caruso.

Supper salad with roasted fruitSeasonal eating

Flavour town

We adore shichimi togarashi, a Japanese spice blend. The name means "seven flavour chili pepper," and it's a spicy, fragrant mix of chilies, sesame, orange, seaweed and other seasonings. It's traditionally sprinkled over brothy noodle soups, but we've been adding it to everything from mac and cheese to steamed broccoli.

PC Black Label Shichimi Togarashi 7-spice blend, $5, PC

4 things our food editors are excited about this monthShichimi Togarashi spice

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Hot Sheet

 The concept of this new book is beautifully simple: Toss everything on a baking pan and pop it in the oven. No boiling, no frying, just good, hearty suppers with minimal cleanup.

Sheet Pan Suppers, Molly Gilbert, $21.

4 things our food editors are excited about this monthSheet Pan Suppers

Green eggs & ham

Straight from her new cookbook is Molly Gilbert's fun take on grren eggs and ham (and she shared it with us!). Get the recipe

Photo, Molly Gilbert.

Greens Eggs & HamGreen eggs & ham

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