So lush in health-hiking nutrients and fresh flavours, this vividly green dish is perfect for moving away from heavier winter fare into lighter dishes that are a harbinger of warmer, greener days ahead. Left to darken in a frying pan, shallots transform from pungent to deliciously sweet, making them an inspiring salad topping.
Heat 2 Tbsp (30 mL) grapeseed oil in skillet over medium heat. Add shallots, reduce heat to medium-low, and cook, stirring often, until darkened, about 15 minutes. Remove shallots from pan and place on paper towel-lined plate or cutting board to cool.
Preheat oven to 400 F (200 C) and line baking sheet with parchment paper. Toss asparagus with 2 tsp (10 mL) grapeseed oil and a couple pinches of salt. Place on baking sheet and sprinkle on garlic. Roast for 10 minutesu2014more or less, depending on how thick spears areu2014until asparagus are lightly browned and tender.
Cook edamame in medium saucepan of boiling salted water until tender, about 4 minutes. Remove using slotted spoon and set aside. Return water in saucepan to a boil; add peas and cook until just tender, about 3 minutes (do not cook frozen peas). Whisk together olive or camelina oil, lemon juice, salt, and black pepper.
To serve, place asparagus, edamame, peas, and parsley on serving platter. Drizzle on dressing and then top with feta (if using), pistachios, and shallots.
This recipe is part of the Keen on Green collection.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]