In this play on a classic Italian salad, pesto, fresh cheese, and punchy greens brighten and elevate what is already highly flavourful grass-fed beef. Make it even more awesome by going the extra mile and grilling the tomato slices. You can even make your own pesto.
For many people, a burger isn’t a burger without the bun. And yes, you should have some on hand if you’re feeding a crowd. But a well-made burger with plenty of exciting flavours can be just as great without being placed between two slabs of bread. Plus, going sans bun saves you some calories. But if you just need that bun for your burger, be sure to choose one made with whole grains, and toast it first for that tasty, crispy texture.
Get saucy [SUBHEAD] An array of condiments often goes hand-in-hand with grilling. For healthier slather-ons, be sure to read labels carefully. Many condiments such as barbecue sauce and ketchup can be filled with sugar and high amounts of sodium. Compare brands and look for those with the most wholesome ingredient list—or make your own.
To make your own quick pesto, simply pulse together a couple handfuls of fresh basil with grated Parmesan cheese; two chopped garlic cloves; fresh lemon juice; salt; and pine nuts, walnuts, or hemp hearts. Slowly pour in some olive oil through the feed tube until you have a pesto consistency.
In bowl, gently mix together beef, garlic powder, onion powder, salt, and pepper. Form into 4 equal-sized patties.
Preheat grill on high for 10 minutes and then lower to medium for cooking. Grill burgers for 4 to 5 minutes per side, or until an internal temperature of 160 F (71 C) is reached. Remove burgers from grill and place bun halves, if using, on grill and heat just until toasted.
Toss arugula together with balsamic vinegar, oil, and a pinch of salt. Divide arugula among bun halves and top with burgers. If not using buns, place greens on plate and nestle burgers on top. Garnish burgers with pesto, slices of cheese and tomato, and remaining bun halves, if using.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.