Typically a composed salad, Niçoise also works as a toss-ahead option for people who live for texture in their salad bowl. With spring-fresh asparagus, tender new potatoes, sweet-fiery Peppadew peppers, and a punchy pesto dressing, it’s a salad to look forward to all day long. For your protein, you could swap out the egg for chunks of high quality canned tuna. Look for Peppadews in the deli section of grocers, but if unavailable you can use roasted red peppers.
Boil your eggs and you risk rubbery whites, chalky green-tinged yolks, and clingy shells, giving you cooked eggs that look like they’ve been in the path of a meteor shower. Your hack for perfect hard-boiled eggs every time is to give the orbs a steam bath—yolks will remain creamy and sunnier than a Caribbean vacation, while shells will effortlessly slide off the just-set whites.
When cooked and then cooled for several hours, the digestible amylopectin starches in potatoes convert into the hardened resistant starch amylose. Resistant starch is digested by the micro-bugs in your colon, so it acts as a prebiotic. This means that beneficial bacteria feed on it, increasing their population numbers to improve the gut microbiome, which, in turn, may benefit your digestive and immune health.
In medium saucepan, bring 1 in (2.5 cm) water to a boil. Add steamer basket to pan and place eggs in basket in a single layer. In medium bowl, place ice cubes and water. Steam eggs for 15 minutes and then immediately transfer eggs into bowl filled with ice water. Let rest for 20 minutes. Gently break shells in a few places and then start peeling from the bottom end where there is an air pocket. Slice eggs in half.
In large pot of cold water, place potatoes and then bring to a boil. Add 1 tsp (5 mL) salt to boiling water and boil potatoes, with lid ajar, for 10 to 15 minutes, just until potatoes are fork-tender.
With slotted spoon, remove potatoes from pot and set aside in colander to drain. In medium bowl, place ice cubes and water. Add asparagus to pot and simmer until bright green and tender, about 3 minutes. Remove asparagus from water and immediately place in ice bath to stop the cooking. Drain well.
Slice cooked and cooled potatoes in half. In large bowl, add potatoes, asparagus, tomatoes, Peppadew peppers, olives, and capers; gently toss everything together. Stir together pesto and red wine vinegar. Toss with salad. Tuck in halved eggs and serve.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.