A nutritious favourite from Company’s Coming

From Alberta’s Kitchens

When the first Company’s Coming cookbook appeared 21 years ago, there was no question which food value mattered most: taste.

Today, according to one of Company’s Coming’s recipe architects, Nora Prokop, consumers are demanding more.

“People are much better educated about nutrition,” says Prokop, who works in the company’s Edmonton test kitchen. “They want to know what’s in the dishes they’re making, and they want cooking instructions that enhance those nutritional qualities.”

To answer this need, many Company’s Coming recipes focus on reducing salt, fat, sugar and cholesterol. There’s a greater emphasis on fresh and frozen fruits and vegetables versus their canned counterparts and a variety of seasonings rather than salt. Recipes often call for non-stick cookware rather than the use of butter or margarine in a pan. All recipes feature nutritional information, even if the recipe’s for double-chocolate cheesecake.

“Our reader wants to be in control,” says Prokop, “and make good food decisions based on that knowledge.”
http://www.companyscoming.com

Roasted Vegetable Focaccia

Ingredients:

Directions:

1. Combine all four vegetables in large bowl.
2. Measure oil, vinegar, garlic, basil and pepper into small bowl.Whisk together well. Pour over vegetables. Toss together. Place vegetables in single layer on large ungreased baking sheet with sides. Bake, uncovered, in 500°F (260°C) oven on top rack for 10 minutes until vegetables are tender.
3. Reduce heat to 450°F (230°C). Arrange roasted vegetables evenly on focaccia, spreading to edges. Sprinkle with cheese. Place focaccia in large pizza pan or directly onto rack in centre of oven and bake for 8 to 10 minutes until cheese is melted and crust is crispy. Cuts into eight large wedges.

One wedge: 168 Calories; 8 g Protein; 3.8 g Total Fat (1.8 g Sat., 9.7 mg Cholesterol); 546 mg Sodium