For the savoury-loving Mom, these tartines are quick to prepare and look fabulous on the brunch table. A refreshed take on the now-classic avocado toast, they’re perfect on their own or paired with a colourful smoothie, tofu scramble, and fresh fruit salad.
How to choose a ripe avocado
Essential to this recipe, ripe avocados will yield to your thumb when pressed gently and will have turned from green to a dark brown-green. The flavour goes from vegetal when underripe to buttery and savoury at its eating peak. Avoid overripe and bruised avocados with sunken skin, as these are past their prime.
For umami sauce, in medium saucepan, heat oil over medium and sauté garlic and ginger for 30 seconds to 1 minute, until fragrant. Whisk in maple syrup and tomato paste and cook for a few seconds. Slowly whisk in broth, vinegar, and tamari, and bring to a simmer. Simmer, uncovered, for 15 to 20 minutes, until thickened slightly. Continue to cook, uncovered, if a thicker sauce is desired. Store sauce in airtight container in the fridge for up to 2 weeks. Enjoy leftover sauce on grain bowls and steamed greens throughout the week.
For tartines, toast bread and place on warmed platter or plates. Spread each slice with mayonnaise and add avocado half to each slice of bread; smash avocado onto bread with fork, or thinly slice avocado and fan out. On top of avocado, add tomatoes, cut side up, followed by a drizzle of umami sauce and sprinkle of shichimi togarashi or sesame seeds. Serve immediately.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.