This elegant grilled asparagus salad with jammy eggs, blistered onions, chewy spelt, and an attention-grabbing creamy dressing is the perfect way to celebrate the spring sunshine. Spelt berries are sold with their hulls intact, which means they’ll take a bit longer to cook but will reward your patience with al dente chewy nuttiness. They can be swapped out for rye berries, wheat berries, or gluten-free sorghum.
In medium-sized saucepan, place spelt, 2 1/2 cups (625 mL) water, and generous pinch of salt. Bring to a boil, reduce heat to maintain a strong simmer, and cook, covered, until spelt is tender, about 40 minutes. Drain well.
Bring medium saucepan of water to a boil over medium-high heat. Using slotted spoon, carefully lower eggs into water one at a time. Cook for 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to bowl of ice water and chill for 2 minutes. Gently
crack eggs all over and peel, starting from the wider end with the air pocket. Gently slice eggs in half; yolks will be runny.
Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high and grease grill grates.
Toss asparagus with 1 tsp (5 mL) oil. Place on grill grate and heat until tender and charred in a few spots, turning once, 3 to 4 minutes. If stalks are large, they might take longer to cook. Generally, asparagus is ready when you can easily pierce the middle with a fork.
Brush green onions with remaining 1 tsp (5 mL) oil. Place on grill grate and cook, turning once, until grill marks appear and they are fork-tender all the way through, about 8 minutes. Remove from grill.
In bowl, whisk together tahini, miso, lemon juice, honey, and garlic. Whisk in warm water, 1 Tbsp (15 mL) at a time, until a thin consistency is reached.
To assemble salad, divide asparagus and green onions among 4 serving plates. Top with spelt, eggs, almonds, and capers. Drizzle Tahini Miso Dressing overtop.
Tip: Soaking whole grains, such as spelt, for several hours in cold water can slash their cooking time by about 25 percent.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.