As a vegetarian, one of my biggest complaints about flying is the food. Not on the flight (Air Canada, back when they still offered meals, actually had really delicious and creative vegetarian options) but in the airport itself. This week in The Toronto Star, Jennifer Bain takes a tour of the eating establishments at Pearson's new Pier F, and finds that while all the available grub is from chains, there are actually some very healthy and reasonably priced options.
People have funny notions about airport food. They gripe about the prices (but jack up their bills with booze, an expensive proposition at any time) and lament that they can't find anything healthy to eat as they gorge on the aforementioned burgers and fries.
But here at Pier F, bananas or apples sell for about $1.26, fruit salads run around $3.99, and leafy green salads show up on most menus. In any given situation, you can make a healthy choice.
Two spaghetti recipes are featured this week, with Amy Pataki offering up a version of the spaghetti with anchovies from Terroni, and Jennifer Bain featuring baby spinach and carrots.
Gordon Stimmell prevues, an Ontario wine event featuring
Life's a bowl of cherries over at The Sun where Rita DeMontis offers info on the health benefits and folklore of cherries, along with a recipe for cherry muffins. There's also recipes for cherry clafouti, something called chunky beer blasters (which include chocolate and cherry kriek beer), and a cherry grunt (stewed cherries with sweet dumplings). And finally, Elizabeth Baird offers up a selection of soup recipes, perfect for taking to work in a Thermos as part of Lunch Money Day.
