Bitter, sour, salty, and bright, this Middle Eastern-inspired salad will awaken your taste buds and appetite to the fresher tastes of spring.
Salad
6 cups (1.5 L) arugula
1 cup (250 mL) cucumber, cut into chunks
1/2 cup (125 mL) chopped fresh herbs (dill, basil, and chives are ideal)
2 gluten-free or whole grain pitas, toasted and broken into bite-sized pieces
Dried sumac, for sprinkling*
Dressing
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) fresh lemon juice
1 garlic clove, minced
2 tsp (10 mL) sumac
1/2 tsp (2 mL) sea salt
* Sumac grows in the Middle East and parts of Italy. Look for it in the ethnic food aisle, or sprinkle salad with paprika and an extra squeeze of lemon juice instead.
In large bowl, toss all salad ingredients together. Set aside.
In small bowl, whisk together all dressing ingredients until combined. Add dressing to salad and toss to distribute evenly. Place salad on plates and sprinkle with additional sumac. Serve immediately.
Serves 4.
Each serving contains: 199 calories; 5 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 3 g fibre); 342 mg sodium
source: "Early Spring Produce", alive #389, March 2015
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.