Compliments - Inspired.ca

p38_39_Mon_Fri ON_E.indd 38
Recipe costs are calculated by portion of the ingredient used for a full
serving, and include staple ingredients. Go to page 63 for more details.
9/3/09 11:23:18 AM
Readers offer up their feedback and ideas
meet
our contributors
We asked a few of our
contributors about their
favourite holiday foods
tuscan bean & pasta toss
“Just wanted to let you know
that I loved the summer [2009]
issue – every story looks beautiful
and so tasty. I especially love the
vegetarian recipes: the “Beans …
3 Ways” story and the Barley Dill
Salad. Yes, please!”
–Vanessa Taylor, via email
Alison Tulett
“My sister-in-law lives
in Newfoundland. Every
year, she makes plum
puddings and mails
them to our family, who
are spread out all over
the world. When I taste
that pudding, I know we are all sharing in
the same experience, even though we can’t
be together.”
As a Compliments Product Developer, Alison is
responsible for several of the exciting new food
ideas you’ll find inside this issue. Check out what
she has to say on page 45.
“I enjoy picking up Inspired
magazine at my local
Sobeys, but please don’t
use orange print on a
white background. It’s
hard enough reading small
print with older eyes but
with orange it becomes
almost impossible.”
–Mary Campbell, via email
Sorry, Mary! No more
pesky orange type on white
– we promise! Also, we’ve
increased the size of our
type for easier reading. Let
us know what you think.
We’d love to hear
from you! Email us at
editor@compliments.ca
Please note that letters to
the editor are subject to
publication and may be
edited for clarity and length.
monday to friday meals
$2.87
per serving
Use this simple meal plan for fresh, comforting and fast
dinner ideas to get you through the week.
per serving ( 1 / 4 of the recipe): 260 calories,
12 g protein, 10 g total fat, 4 g saturated fat,
205 mg cholesterol, ON_E 33 g carbohydrates,
3 g fibre, 530 mg sodium, 125 mg potassium
“We often pick up Inspired when
shopping at Sobeys. There are a great
many ideas and interesting recipes.
The listing of calories, proteins, fat and
carbohydrates per serving for many
of the recipes is a very good idea.
However, I’d like to see the sodium
content per serving – it would be
extremely useful.” –Don Purich, via email
Thanks for the great suggestion, Don.
We’ve heard from lots of our readers
that the more nutrition info we include,
the better. Now you’ll find detailed
information with every recipe.
Bonny Reichert
“I love to make warm,
hearty food during
the winter. I also
make potato latkes for
Hanukkah, and we eat
big piles of them with
lots of sour cream.”
The newest addition to Inspired, as Food Editor,
Bonny had the difficult task of tasting all the
recipes this issue – many of them several times!
She shares food trends and entertaining advice
on page 14.
Dana McCauley
“It wouldn’t be
Christmas for me
without butter tarts and
ginger cookies. Turkey
is also a must. In fact,
about 10 years ago I
made poached salmon
and I still haven’t heard the end of it!”
A long-time recipe contributor to Inspired, Dana
created the fast, fresh and nutritious recipes in
both Monday to Friday Meals (page 38) and
Good Eats (page 47).
2 Inspired | winter 2009