Crispy red cabbage leaves serve as an ultra-healthy stand-in for tortillas for these seasonally inspired tacos. If desired, chicken can be the protein of choice instead of turkey, while the salsa can also be made with a not-too-ripe pear.
If cabbage leaves are tough to remove from the cabbage head without breaking, try blanching the entire head in hot water for a few seconds to loosen them.
Each of the taco components can be made up to 3 days in advance and assembled just before serving.
Preheat oven to 350 F (180 C).
Season turkey with salt and pepper to taste. Place turkey on parchment paper-lined baking sheet and bake for 30 minutes, or until instant-read thermometer reads 165 F (75 C) when inserted into thickest part of the breast. Let cool and then roughly chop.
In bowl, toss together apple, red pepper, mint, green onion, lime juice, salt, and pepper. In separate bowl, stir together yogurt, lime zest, cumin, and chipotle chili pepper if using.
Divide turkey among cabbage leaves and top with apple salsa and yogurt sauce.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!