A savoury breakfast bowl is just the thing to slow down and linger over after a busy week. If you’re short on time, skip the roasted chickpeas and substitute a sprinkling of toasted pumpkin seeds or roughly chopped almonds.
Spiced roasted chickpeas can be made up to 4 days in advance and stored at room temperature in an airtight container. If chickpeas lose their crispness, place on baking tray and pop in a 400 F (200 C) oven for 5 to 10 minutes.
Per serving:
Start by making chickpeas. Preheat oven to 425 F (220 C). Place rimmed baking tray in oven while it is preheating.
Lay clean kitchen towel or paper towel on clean work surface and spread chickpeas overtop. Place another towel over top and gently press and roll the chickpeas around to remove any excess water. Place chickpeas in bowl and toss with seasonings and oil. Transfer seasoned chickpeas to hot baking tray and spread into single layer. Bake, stirring once after 15 minutes, until golden brown and crispy, about 20 to 25 minutes total. Let chickpeas cool on tray until warm or room temperature, stirring occasionally, before serving.
While chickpeas are baking, make farro. Bring large saucepan of water to a boil. Stir in farro, reduce heat to medium, and simmer until just chewy, about 20 minutes. Drain and set aside.
To cook eggs, bring small saucepan of water to a boil. Add cold eggs and reduce heat to medium low. Simmer for 6 minutes before transferring eggs to bowl of ice water to cool completely, about 10 minutes. Drain, peel, and set aside.
In small bowl, stir together yogurt, tahini, and lemon juice. Sauce should be the consistency of yogurt. If too thick, add water 1/2 tsp (2 mL) at a time, until desired consistency is achieved.
When ready to serve, heat half the avocado oil in large frying pan over medium heat. Add cumin and fry, stirring constantly, for 30 seconds. Stir in farro. Cook, stirring often until lightly toasted, about 2 minutes. Divide farro among serving bowls. Place frying pan back over medium high heat and add remaining oil. Place kale on one half of pan and cherry tomatoes on the other. Sauteu0301 kale with salt until wilted while cherry tomatoes blacken and blister, about 2 minutes. Divide kale and cherry tomatoes over farro. Carefully halve soft-boiled eggs and add to bowls. Top each bowl off with some avocado slices, a dollop of yogurt sauce, a sprinkling of spiced roasted chickpeas, and chopped parsley.
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.