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Liberal Candidate Paul Chiang Steps Down Amid Controversy

Paul Chiang, a Liberal candidate in the Markham-Unionville riding, has announced his resignation following backlash over comments he made regarding a Conservative opponent, Joe Tay. Chiang suggested that individuals could claim a bounty offered by Hong Kong authorities by turning Tay over to the Chinese consulate. This statement, made during a press conference in January, sparked widespread criticism and raised concerns about foreign interference in Canadian politics. The Royal Canadian Mounted Police (RCMP) has since launched an investigation into the matter, citing potential threats to Canada's democratic processes. Chiang issued an apology, calling his remarks a "deplorable lapse in judgment," but the controversy persisted. Conservative leader Pierre Poilievre condemned the comments, stating that they endangered Tay's safety and sent a chilling message to the community. Chiang's resignation comes as Liberal leader Mark Carney faces mounting pressure to address ...

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Crudité Vegetable Wreath with Ranch Dip

 


Ingredients

Crudité

  • 8 cups broccoli florets
  • 3 cups Brussels sprouts, trimmed
  • 2 cups green beans, trimmed
  • 1 cup sugar snap peas, strings removed
  • ½ bunch curly kale, washed
  • 2 cups cauliflower florets
  • 9 cherry tomatoes

Dip

  • 1 cup plain nonfat Greek yogurt
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried
  • 4 teaspoons white-wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper

Directions

To prepare crudité:

  1. Put a large pot of water on to boil. Set a large bowl of ice water by the stove.
  2. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well.
  3. Blanch Brussels sprouts, green beans and snap peas in the same way.

To prepare dip:

  1. Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl.
  2. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
  3. Arrange kale around the bowl, with the frilly edges on the outside.
  4. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower.
  5. Garnish with cherry tomatoes.

This recipe is a stunner with white cauliflower, red tomatoes and green broccoli, green beans, snap peas, kale and Brussels sprouts. It’s also a delicious way to start your celebration with veggies (which there are rarely enough of at parties and holidays). The homemade ranch dip, which uses nonfat Greek yogurt in place of sour cream, takes just a few minutes to make, or you can use a healthy store-bought dip. 

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