Here’s a dish with a serious “wow” factor, as the pasta obtains a striking red courtesy of the beet pesto. The natural sweetness and vibrant hue of beets breathes new life into pesto. You can also add some crumbled goat cheese to the garnish. If possible, try to use freshly made pasta.
1 lb (450 g) red beets (about 4 medium), trimmed and scrubbed
1/3 cup (80 mL) walnut halves
1/3 cup (80 mL) grated Parmesan cheese
2 garlic cloves, chopped
Juice of 1/2 lemon
1/4 tsp (1 mL) red chili flakes
1/4 tsp (1 mL) salt
1/4 cup (60 mL) extra-virgin olive oil
1 lb (450 g) organic whole grain fettuccini (choose brown rice pasta or quinoa pasta for a wheat-free option)
2 cups (500 mL) arugula
1/2 tsp (2 mL) freshly ground black pepper
Steam or roast beets until very tender. Set aside to cool and then rub off skins. Place in food processor container along with walnuts, Parmesan, garlic, lemon juice, chili flakes, and salt. Blend until beets are pulverized.
With machine running, pour in oil through feed tube and blend into slightly grainy, thick spread.
Prepare pasta according to package directions. Reserve 1/2 cup (125 mL) cooking water and then drain pasta and return to pot. Add beet pesto to pasta and slowly stir in with just enough reserved cooking water so that pasta becomes well coated with pesto.
Serve pasta garnished with arugula and black pepper.
Each serving contains: 462 calories; 14 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 65 g total carbohydrates (6 g sugars, 5 g fibre); 162 mg sodium
source: "The Beet Goes On", alive #375, January 2014
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.
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