Category: Recipes

  • Chili Crisp Lentil Soup

    Chili Crisp Lentil Soup

    Chili Crisp Lentil Soup

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    Total Time 40 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 small yellow onion diced
    • 1 medium carrot peeled and chopped
    • 1 15-ounce can crushed tomatoes
    • 6-8 cups vegetable broth
    • ½ cups French lentils rinsed
    • 2 teaspoons smoked paprika
    • 2 teaspoons cumin
    • 1 sprig fresh rosemary
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • Salt to taste
    • ½ bunch dinosaur kale stems removed and chopped into 1-inch pieces
    • 1 15-ounce can cannellini beans drained and rinsed
    • 1-2 teaspoons lemon juice from ½ lemon
    • ¼ cup chili crisp for drizzling

    Method
     

    1. Heat the olive oil in a large pot over medium-low heat. Add the onion and cook until translucent, about 5–7 minutes.
    2. Add the carrot, crushed tomatoes, vegetable broth, lentils, smoked paprika, cumin, rosemary, garlic powder, black pepper, and a generous pinch of salt. Stir to combine.
    3. Bring the soup to a gentle simmer. Cover with the lid slightly ajar and cook for 20–25 minutes, stirring occasionally, until the lentils are just about tender.
    4. Stir in the chopped kale and continue cooking until it is wilted and tender, about 3–5 minutes.
    5. Stir in the beans and cook for another 2–3 minutes, just until warmed through.
    6. Remove the rosemary sprig. Stir in the lemon juice and taste for seasoning, adding more salt, pepper, or lemon juice as desired.
    7. Ladle the soup into bowls and drizzle with chili crisp to taste. Serve hot and enjoy!

    Recipe Courtesy of INFRA

  • Buttermilk Biscuits

    Buttermilk Biscuits

    Buttermilk Biscuits

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    Total Time 35 minutes
    Servings: 9 biscuits
    Ingredients Method

    Ingredients
      

    • 3 cups all-purpose flour
    • ¼ cup cane sugar
    • 4 teaspoons baking powder
    • 1 teaspoon sea salt
    • ½ teaspoon cream of tartar
    • 1 cup + 2 tablespoons buttermilk plus more for brushing
    • 1 large egg
    • 1 stick (½ cup) unsalted butter cold

    Method
     

    1. Preheat oven to 450° F. In a large bowl, combine the flour, cane sugar, baking powder, sea salt, and cream of tartar. 
    2. In a separate bowl, whisk together the buttermilk and egg.
    3. Cut the cold butter into the flour mixture until the butter pieces are roughly pea sized.
    4. Pour the buttermilk mixture into the flour mixture. Gently mix until a shaggy dough just forms. Do not overmix.
    5. Turn the dough out onto a lightly floured surface. Gently knead and shape it into a rectangle approximately 1 inch thick.
    6. Cut the dough into 9 square or round biscuits, rerolling the dough as needed. Place them on the prepared baking sheet.
    7. Brush the tops with additional buttermilk.
    8. Bake for 16-18 minutes, until the tops are golden brown.

    Recipe Courtesy of INFRA

  • Savory French Toast

    Savory French Toast

    Savory French Toast

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    Total Time 30 minutes
    Servings: 8 slices
    Ingredients Method

    Ingredients
      

    • 4 large eggs
    • ½ cup whole milk
    • 1 ½ tablespoons minced onion
    • ½ teaspoon sea salt
    • ¼ teaspoon ground cumin
    • ¼ teaspoon chili powder
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon turmeric
    • 1 tablespoon minced cilantro or parsley
    • 8 slices challah bread cut ½-inch thick
    • Butter for cooking and serving

    Method
     

    1. In a bowl, whisk together the eggs, milk, onion, salt, cumin, chili powder, red pepper flakes, turmeric, and cilantro or parsley until well mixed.
    2. Pour the egg mixture into a wide, shallow container. Place the challah slices in the mixture, turning to coat both sides and allowing the bread to absorb the mixture fully.
    3. Heat a large skillet over medium-low heat and add about 1 tablespoon of butter to the skillet. Allow butter to melt. 
    4. Place soaked bread slices in the skillet, leaving enough room between slices to flip. You will need to cook the French toast in batches. Cook over medium-low heat for 2–3 minutes per side, adding additional butter as needed, until golden brown and cooked through. Repeat with remaining slices.
    5. Serve warm with butter. Serve with cilantro chutney or mango chutney for an additional savory twist.

    Recipe Courtesy of INFRA

  • 3 Recipes

    3 Recipes

    Combine autumn spices and slow cooking techniques for a Thanksgiving meal to be grateful for

    Butternut Squash, Pear, and Walnut Crostini with Blue Cheese Whipped Ricotta

    It’s the season of all things pumpkin spice, and the delicious, warm flavours we love at this time of year have inspired this dish. We’re giving butternut squash and pears a gentle roast in a cloak of cinnamon and nutmeg and laying them on toasted crostini with a whipped blue cheese ricotta. It’s the perfect savoury bite to kick off a Thanksgiving meal.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Whipped blue cheese ricotta
    • 1 ½ ounces mild blue cheese such as a Danish Blue
    • ½ cup ricotta
    • 1 teaspoon extra-virgin olive oil
    • Black pepper to taste
    Squash mixture
    • 3 cups finely diced butternut squash
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon hot smoked paprika
    • ¼ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 ½ cups finely diced pears
    • ½ cup walnuts chopped in pea-sized pieces
    Crostini
    • 1 baguette sliced on the bias
    • 2 teaspoons extra-virgin olive oil divided
    • 1 tablespoon chopped fresh thyme leaves to garnish
    • 1 teaspoon honey to garnish

    Method
     

    1. For whipped blue cheese ricotta, combine all ingredients in food processor. Process for approximately 60 seconds, until light and airy. Remove to airtight container, cover, and refrigerate.
    2. Place baking sheet in oven and preheat to 400°F.
    3. For squash mixture, in large bowl, toss butternut squash with cinnamon, nutmeg, paprika, salt, and olive oil. Arrange on preheated baking sheet in even layer. Roast for 10 minutes.
    4. Meanwhile, add pears to same bowl and toss to coat with remaining oil and seasonings. After 10 minutes, add pears to baking sheet and roast for an additional 10 minutes, stirring well to combine. Lastly, add walnuts and roast for a further 2 to 3 minutes, stirring occasionally to prevent burning. Remove from oven and keep warm.
    5. For crostini, arrange baguette slices on second baking tray and drizzle or brush with 1 teaspoon olive oil. Turn slices over and drizzle or brush with remaining 1 teaspoon oil. Bake for 10 minutes, until golden brown, flipping halfway through.
    6. Spread whipped blue cheese ricotta mixture on each toasted baguette slice and top with squash mixture. Repeat with remaining baguette slices. Garnish with thyme leaves, drizzle with honey, and enjoy.

    Braised Chicken and Rice with Cardamom, Cranberry, and Orange

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 6 chicken thighs bone in, skin removed
    • 1 teaspoon ground cardamom
    • 1 teaspoon black pepper
    • ½ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 garlic clove finely chopped
    • 1 cup thinly sliced shallots
    • 4 cardamom pods cracked
    • 2 cinnamon sticks
    • 1 cup basmati rice washed
    • 1 ½ cups thinly sliced carrot rounds
    • ¼ cup cranberries chopped
    • ½ cup white wine optional
    • 1 ½ cups low-sodium chicken broth
    • ¼ cup chopped fresh cilantro
    • 1 orange zested, then cut in half

    Method
     

    1. Pat chicken dry and season with cardamom, freshly ground black pepper, and salt. Let stand at room temperature for approximately 30 minutes.
    2. Heat skillet over medium-high and add olive oil. Place chicken bone side up and sear for approximately 3 to 4 minutes. Repeat on other side. Remove to plate and set aside.
    3. Lower heat to medium and add garlic, shallots, cardamom pods, and cinnamon sticks. Cook for approximately 2 minutes, stirring frequently. Add rice, carrots, and cranberries and stir to combine. Add wine, if using, followed by broth. Stir gently to combine, then spread rice in even layer. Arrange chicken bone-side down over rice. Cover and simmer over medium-low for 20 to 25 minutes, removing lid during last 5 minutes of cooking.
    4. Remove from heat. Cover and let rest for 5 minutes. Sprinkle with cilantro and orange zest. Squeeze orange juice over top. Serve from skillet.

    Whole Roasted Cauliflower with Autumn Spices, Pepitas, and Pomegranate

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons extra-virgin olive oil
    • 1 garlic clove minced
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cumin
    • ½ teaspoon salt
    • 1 whole cauliflower leaves removed
    • ¼ cup pepitas
    • ¼ cup pomegranate arils
    • ¼ cup chopped fresh mint
    • 2 teaspoons honey to garnish (optional)

    Method
     

    1. Preheat oven to 375°F.
    2. In small bowl, combine olive oil, garlic, cinnamon, cardamom, cloves, nutmeg, cumin, and salt.
    3. Slice cauliflower stalk across the bottom so it sits flat. Starting on underside, brush spice mixture over cauliflower, getting it into recesses of the vegetable. Flip over and brush top side, until cauliflower is completely covered with spices.
    4. Place cauliflower flat into a Dutch oven and bake in preheated oven for 30 minutes with lid on. Remove lid and roast uncovered for a further 45 minutes, until a knife easily pierces cauliflower.
    5. Remove from oven, move to serving plate, and sprinkle with pepitas, pomegranate, and mint. Finally, drizzle with honey, if using.

    By Helena McMurdo

    RECIPES Courtesy of Alive Magazine

  • 3 Recipes

    3 Recipes

    Mineral-rich foods can help you stay healthy as the seasons shift

    Red Lentil and Spinach Soup

    Thick and comforting, this creamy textured soup is the one you’ll want as the weather turns cool. It’s full of nourishing, mineral-rich ingredients such as red lentils and leafy spinach. Its flavour gets a great start with a rich and aromatic vegetable base featuring garlic and ginger and subtle smoky flavour from sweet paprika. The finishing touch comes from a squeeze of lemon to balance all the flavours.
    Print Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 garlic cloves minced
    • 1 teaspoon grated gingerroot
    • 2 tablespoons extra-virgin olive oil
    • 1 cup finely diced onions
    • ½ cup finely diced celery
    • 1 cup finely diced carrot
    • 1 tablespoon sweet smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon salt divided
    • 1 ¼ cup diced potato
    • 1 ½ cups red lentils
    • 6 cups low-sodium vegetable stock divided
    • 4 cups baby spinach
    • 1 lemon zested and cut into wedges

    Method
     

    1. In large saucepan over medium-low heat, sauté garlic and ginger in olive oil for 2 to 3 minutes. Add onion and celery and continue to sauté for a further 5 minutes, until onions are translucent. Add celery, carrots, sweet smoked paprika, and 1/4 teaspoon salt. Stir and continue to sauté for 2 to 3 minutes.
    2. Next, add potatoes and lentil, stirring well to coat, and 4 cups of stock. Simmer, increasing heat to medium if necessary, for approximately 20 minutes, until lentils and potatoes are soft. Add spinach, remaining 1/4 teaspoon salt, and remaining 2 cups stock. Cover with lid and cook for 5 minutes or until spinach is just wilted.
    3. Spoon into bowls and sprinkle lemon zest over each serving. Serve wedges on the side and squeeze into soup before eating.

    Sautéed Mustard Greens with Egg

    These mustard greens are full of immune-fighting garlic and ginger, plus a bit of spice. The egg yolk provides the perfect sauce and tempers the slight bitterness of the mustard greens. This dish cooks up in minutes and makes a perfect, easy meal at any time of day.
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    Servings: 1
    Ingredients Method

    Ingredients
      

    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves
    • 1 ½ inch piece of gingerroot sliced into fine matchsticks
    • ¼ teaspoon red chili flakes
    • 6 ounces curly mustard greens centre ribs removed, washed, and chopped
    • 1 tablespoon lemon juice
    • 1 organic egg
    • 1 teaspoon chili crisp (optional)

    Method
     

    1. In medium-sized skillet, over medium-low heat, add olive oil and sauté garlic and gingerroot for 2 to 3 minutes until soft. Add chili flakes, wait a few seconds until they sizzle, then add mustard greens. Stir to combine, then cover with lid. Raise heat to medium for approximately 2 minutes, until greens are just wilted and tender. Remove lid, stir a minute more to combine, and add lemon juice.
    2. Remove to serving plate and pile up greens in a small mound, being sure to scrape all garlic and ginger out of pan. Cover to keep warm while you poach or fry an egg using your usual method, keeping the yolk runny but warm.
    3. Place egg on top of greens and, if desired, garnish with your favourite chili crisp for an added spicy kick. To enjoy, cut into the egg yolk and mix it into the greens.

    Lentil Shepherd’s Pie with Celeriac Top

    A hearty shepherd’s pie is the ultimate in cold-weather comfort. This vegetarian version is as savoury as it is nourishing with mineral-rich lentils, vegetables, garlic, and paprika. Topped with an earthy celeriac and potato mash studded with fragrant thyme, the dish sings with rich flavours that are sure to please a crowd.
    Print Recipe
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Lentil base
    • 3 garlic cloves unpeeled
    • ¼ cup extra-virgin olive oil
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 1 ½ cups finely diced onion
    • 1 cup finely diced celery
    • 1 cup finely diced carrot
    • ⅛ teaspoon salt
    • 2 teaspoons smoked sweet paprika
    • 2 tablespoons tomato paste
    • 2 teaspoons balsamic vinegar
    • ½ teaspoon soy sauce
    • 1 cup le puy, french-style green, or beluga lentils rinsed
    • 4 cups low-sodium vegetable stock divided
    • ½ teaspoon black pepper
    Celeriac top
    • 1 pound Yukon Gold potatoes peeled and cut in eighths
    • 1 pound celeriac peeled and diced in similar sized pieces to the potato
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons butter

    Method
     

    1. For lentil base, in small saucepan over medium-low heat, heat unpeeled garlic cloves in olive oil for approximately 10 minutes, turning occasionally and lowering heat if necessary to prevent burning. Once garlic is soft but not brown, turn off heat, remove garlic, and reserve oil.
    2. Squeeze soft centre of garlic cloves into small dish and set aside.
    3. In large saucepan or skillet, add 3 tablespoons of reserved garlic-infused oil over medium-low heat. Add thyme sprigs and bay leaves until thyme begins to sizzle. Raise heat to medium and add onion, carrots, and celery. Stir and add salt. Sauté over for approximately 10 minutes, until onions are translucent.
    4. To reserved garlic cloves, add paprika and remaining 1 tablespoon garlic-infused olive oil then mash together.
    5. Add garlic mash to saucepan of vegetables along with tomato paste. Cook mixture, stirring to prevent burning and to fully incorporate. Add balsamic vinegar and soy sauce to pan to deglaze. Next, add lentils and 1/2 cup of stock, stirring well to scrape up any bits stuck to bottom of pan. Add a further 2 cups stock and keep at a simmer for approximately 25 minutes. Partially cover with lid during this time, allowing a gap for steam to escape. After 25 minutes, remove lid and add remaining 1 1/2 cups stock in 2 batches over the next 15 minutes, until lentils are fully cooked and you are left with a loosely textured stew. (The lentils will continue to soak up liquid after cooking, so you don’t want the mixture to be dry).
    6. Remove bay leaves and thyme sprigs and discard. Add freshly ground black pepper and stir. Transfer lentil mixture to a 10 inch baking dish and smooth the top with a spatula or palette knife.
    7. While lentils are cooking, prepare celeriac topping. Steam potatoes and celeriac until fork tender (see tip). Remove to a bowl and let stand for approximately 10 minutes for steam to evaporate. Add salt, freshly ground black pepper, thyme leaves, and butter. Mash and mix to combine until smooth.
    8. Preheat oven to 350°F.
    9. Drop spoonfuls of the celeriac topping over top of lentil mixture in baking dish. Cover lentils completely, making rough swirls with a spoon or palette knife. Bake for 40 minutes, until piping hot, bubbling, and browned on top. Let stand for 5 minutes before serving.

    Notes

    https://youtu.be/_GHxMaH7P08

    By Helena McMurdo

    Recipes Courtesy of Alive Magazine
  • Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

    Pumpkin Spice Sheet Pan Pancake

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    Total Time 35 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 8 tablespoons unsalted butter melted
    • 2 cups buttermilk or milk
    • 1 large egg
    • ¾ cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour
    • ¼ cup cane sugar
    • 5 teaspoons baking powder
    • 2 ¼ teaspoons pumpkin pie spice divided
    • ¾ teaspoon sea salt
    • 1 cup toasted pecans coarsely chopped
    • 2 tablespoons cane sugar
    • 1 ¼ teaspoons pumpkin pie spice
    • Powdered sugar for serving
    • Maple syrup for serving

    Method
     

    1. Preheat oven to 400°F. Line a 13-by-18-inch sheet pan with parchment paper.
    2. Whisk together the melted butter, buttermilk or milk, egg, pumpkin puree, and vanilla.
    3. In a separate bowl, whisk together the flour, sugar, baking powder, 1 teaspoon of pumpkin pie spice, and sea salt.
    4. Stir the wet ingredients into the dry ingredients just until combined. Spread the batter evenly into the prepared sheet pan.
    5. In a small bowl, combine the toasted pecans, cane sugar, and remaining 1 ¼ teaspoon pumpkin pie spice. Sprinkle the pecan topping evenly over the batter.
    6. Bake for 18-22 minutes, or until the center springs back when gently pressed.
    7. Allow to cool for a few minutes, then cut into12 squares. Dust with powdered sugar and serve with maple syrup.
  • Beef and Bean Chili

    Beef and Bean Chili

    Beef and Bean Chili

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 tablespoons olive oil
    • 1 medium yellow onion chopped
    • 1 large green bell pepper chopped
    • 1 pound ground beef
    • 1 ½ tablespoons mild chili powder
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons granulated garlic or garlic powder
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 15-ounce can crushed tomatoes
    • 1 quart chicken or beef stock
    • 2 15-ounce cans chili beans undrained
    • ½ cup sliced green olives

    Method
     

    1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and green bell pepper and sauté until tender, about 5-7 minutes.
    2. Add the ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain any excess fat if needed.
    3. Stir in the chili powder, paprika, cumin, garlic, salt, and black pepper. Cook for about 1 minute, until fragrant.
    4. Add the crushed tomatoes and stock.Stir well and bring to a gentle simmer.Cook for 15-20 minutes.
    5. Stir in the chili beans with their liquid and continue cooking for 5 minutes, until heated through.
    6. Remove from the heat and stir in the sliced green olives.
    7. Taste and adjust the seasonings as needed before serving.
  • Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

    Sweet Potato Burger Bowl

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    Total Time 45 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 pound sweet potatoes cut into 1-inch cubes
    • 3 tablespoons olive oil divided
    • ½ teaspoon sea salt
    • 1 pound ground beef
    • 1 tablespoon olive oil
    • ¾ teaspoon garlic powder
    • ¾ teaspoon paprika
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 romaine heart shredded (about 4 cups)
    • 1 ½ cups shredded sharp cheddar cheese
    • 2 medium beefsteak tomatoes chopped
    • 2 medium avocado peeled, pitted, and chopped
    • 1 cup sliced dill pickles
    • ½ small white onion thinly julienned
    • ½ – 1 cup prepared or homemade burger sauce

    Method
     

    1. Preheat the oven to 375°F. Toss the sweet potatoes with 2 tablespoons of olive oil and sea salt. Spread them in a single layer on a baking sheet and roast for 35 minutes, or until tender and lightly browned.
    2. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Stir in the garlic powder, paprika, salt, and black pepper, and cook for 2-3 minutes more. Drain any excess fat if needed.
    3. Divide the shredded romaine between bowls.Top with the seasoned beef, roasted sweet potatoes, cheddar cheese, tomatoes, avocado, pickles, and onion.
    4. Drizzle each salad with a ¼ cup of the sauce, serving any extra on the side.
  • Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

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    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup olive oil
    • ¼ cup apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • Salt and freshly ground black pepper to taste
    • 1 bunch kale
    • 1 ounce arugula and spinach blend
    • 1 apple cored and thinly sliced
    • ½ cup candied pecans
    • 1 (2.5 oz.) package cheddar cheese crisps

    Method
     

    1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
    2. Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
    3. Fold in the arugula and spinach blend.
    4. Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
    5. Serve immediately with the remaining dressing on the side.
  • Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    • 3 (2.8-3 oz.) 50-70% cacao dark chocolate bars
    • 3 (2.8-3 oz.) raspberry chocolate bars
    • ½ cup coconut granola or your preferred granola of any flavor
    • 16 raspberry yogurt-covered pretzels
    • ⅓ cup dried banana chips
    • ⅓ cup flaked coconut
    • ⅓ cup chocolate chips

    Method
     

    1. Preheat the oven to 200°F.Line a 9 x 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
    2. Bake for 6-10 minutes, or until the chocolate is just melted but not runny.
    3. Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
    4. Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
    5. Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.