Cooking Light Virtual Supper Club Heralds in the New Year With "Clean Food"

Are you tired of shovelling snow, driving along ice-patched roads or wearing suits designed for igloos? If so, then move to British Columbia because so far it has not hit in full force (insert photo of fingers, toes and eyes crossed here). Even on the dreariest winter days we are happy to band together in the kitchen to create a menu that is healthy and "lightened up." We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. 

With the entrance of 2013 we begin our fourth year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living. This is the perfect way to keep those New Year resolutions by recreating light recipes from these pages. This is a team effort where we combine what Cooking Light readers like best...good food with great company. 

What better way to start fresh than with Clean Food, a theme chosen by our very own Giz of Equal Opportunity Kitchen. 

Clean food is a catch phrase that is on the tip of our tongues these days. Everyone has been discussing a " sustainable diet” for years now and the importance of eating locally. But what exactly does that mean? To many it means eating seasonal, unprocessed, and locally-grown foods that are good for both us and the environment. This would include delicious recipes that include whole grains, vegetables, legumes, nuts, and seeds. This recipe seemed to fit the bill.

Let's see what our group has brought to the table shall we?

Sandi of Whistlestop Cafe Cooking starts us off with a Spinach, Onion and Swiss Frittata. 

Jerry of Jerrys Thoughts, Musings and Rants signs in from enjoying the Christmas holidays in Rome with a Lentil Herb Salad that starts the year off right and with good luck too.

Next I brought along a salad of Bulgur with Dried Cranberries that is reminiscent of middle eastern taboulleh.  Made with cracked wheat or bulgur it also features dried cranberries which are indigenous to British Columbia. This would also make a delicious and healthy substitute for dressing with your favourite pork or chicken recipe.

Susan of The Spice Garden brings a light dish from Terry Walters Eat Clean Eat Well website. Roasted BrusselsSprouts with Fennel and Shitake Mushrooms makes a statement.

Sarah  of All Our Fingers in the Pie wows us with a Curried Lamb and Lentil Stew.

Roz of La Bella Vita  ends our meal with a very light Citrus Granita made with stevia instead of refined sugars. Please do have a peak at her blog for making a lifestyle change towards "Clean Eating."

** Bulgur with Dried Cranberries**

from Cooking Light

• 1 cup coarse-ground bulgur
• 2 cups (1/4-inch) cubed peeled English cucumber
• 1 cup dried cranberries
• 1/3 cup thinly sliced green onion
• 1 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon rind 
• 1/3 cup fresh lemon juice 
• 1/3 cup extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
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• Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.
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