Salmon with Lentils

Directions for: Cheesy Rapini and Pine Nut Stuffing

Ingredients

2 Tbsp (30 mL) Lactantia Unsalted Butter

2 Tbsp (30 mL) Mazola* VegPlus! Canola & Vegetable Oil Blend

1 large Spanish or sweet onion, very thinly sliced

2 clove garlic, minced

1 tsp (5 mL) dried oregano leaves

tsp (2 mL) each salt and pepper

pinch hot pepper flakes

2 Tbsp (30 mL) BeeHive* Golden Corn syrup

2 Tbsp (30 mL) balsamic vinegar

1 bunch rapini, trimmed and coarsely chopped

2 cup (500 mL) Black Diamond Italiano Shredded Cheese, divided

8 cup (2 L) cubed Calabrese or crusty bread

cup (150 mL) Naturegg Simply Egg Whites, well shaken

cup (125 mL) chicken broth

cup (60 mL) toasted pine nuts

Directions

1. Preheat the oven to 375F (190C). Heat the butter and oil in a large, nonstick skillet set over medium-high heat. Add the onion, garlic, oregano, salt, pepper and hot pepper flakes. Cover and cook, stirring often, for 10 minutes or until onion is tender and lightly browned. Add the corn syrup and cook, stirring constantly, for 5 minutes or until very browned but not scorched. Add the vinegar and cook for 2 minutes or until liquid evaporates; cool slightly.

2. Meanwhile, cook the rapini, in boiling, salted water, for 2 minutes or until tender; drain well. Toss the rapini, onion mixture and 1 cup (250 mL) cheese with bread until well combined; transfer to a greased 13 x 9-inch (3 L) casserole dish.

3. Whisk the egg whites with the chicken broth. Drizzle evenly over the stuffing. Sprinkle the remaining cheese and pine nuts over the stuffing. Bake for 25 to 30 minutes or until golden and set. Makes 12 servings.

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