Tractor Everyday Healthy Foods: New Fall Menu 2018

Tractor Everyday Health Foods launched a fall menu featuring hearty dishes and warming flavours of the winter months.  Special highlights of the menu include rustic root vegetables, roasted meats, and complex soups and stews.  I was invited to a media tasting of these new items.  Here’s a look at my experience.

Salad Menu 

All salads at Tractor Foods are dairy-free and vegan, although there is the option to add feta if desired.  New salads include:

Beet salad made with red beets, snap peas, orange segments, hazelnuts, Italian parsley and tossed in a beet vinaigrette.

Roasted brussels sprouts salad with both shaved and roasted brussels sprouts, radicchio, Italian parsley, dried apricot slices and served in a citrus vinaigrette.

Kale and roasted mushroom salad made with shredded kale, roasted mushrooms, and quinoa served in a black currant vinaigrette and topped with crushed candied corn nuts, and crispy shallots. 

Hot Dishes

Hot dishes include two classics: chicken noodle soup and turkey chili.

The chicken noodle soup is seasoned with lemon, dried thyme, dried guajillo pepper, and bay leaf and is served with ditalini pasta and topped with chermoula, a Middle Eastern herb sauce.

The turkey chili is made with sweet crescendo peppers, black beans, tomatoes, and cannellini beans and is spiced with cayenne, coriander, cumin, and smoked paprika.

Also featured is a traditional roast turkey sandwich made with house-roasted turkey thigh and prepared on a multigrain bun with Havarti cheese, arugula, pickled cucumber, olive tapenade, and horseradish mustard aioli.

All the dishes were very hearting, comforting and showcasing fall flavours.  My favourite salad was the Beet Salad as I like the sweetness from the beets, the citrusy flavours from the orange segments and the nutty flavours from the hazelnuts.  As for the soups, I enjoyed the chicken noodle soup which I found very warming on a cold day especially with the ditalini pasta.

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