The combination of sweet and savoury with a hit of orange zest packs a flavourful punch. Serve with a side of steamed Chinese broccoli or fresh green beans.
1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) rounds
1 1/2 Tbsp (30 ml) extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 - 125 g skin-on white fish fillets
1/2 cup (125 ml) finely crushed toasted almonds
Finely grated zest and juice from 1 orange
1/4 cup (60 ml) finely chopped Italian parsley
1 1/2 Tbsp (30 ml) finely chopped coriander
3 tsp (15 ml) finely chopped chives
1 1/2 Tbsp (30 ml) pure maple syrup
3 tsp (15 ml) white miso paste
1 tsp (5 ml) sesame oil
Preheat oven to 350 F (180 C).
Line baking tray with baking paper. Place sweet potato slices in single layer on baking tray and brush with 3 tsp (15 ml) olive oil. Lightly sprinkle with salt and pepper and bake in oven for 15 to 20 minutes or until fork tender. Remove baking tray from oven and place on rack; set aside.
Increase oven temperature to 450 F (230 C).
Lightly brush rimmed baking tray with oil. Arrange fish fillets skin-side down in single layer and brush with 3 tsp (15 ml) olive oil. Mix almonds, orange zest and herbs in bowl. Gently press almond mixture evenly over fillets. Bake in oven for 8 minutes or until fish is tender in the centre.
Meanwhile, combine orange juice, maple syrup, miso and sesame oil in small bowl and whisk to blend. Add more miso to taste, if you wish.
To serve, arrange several cooked sweet potato slices on 4 serving plates. Rest crusted fish on top. Drizzle with miso maple syrup glaze.
Each serving contains: 1415 kilojoules; 28 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 28 g total carbohydrates (8 g sugars, 3 g fibre); 229 mg sodium
source: "Marvellous Miso", alive Australia #21, Spring 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.