A Caprese salad is a deliciously simple Italian dish consisting mainly of tomatoes, fresh mozzarella, and basil. This spin obtains plenty of fresh flavour from the arugula-basil pesto and added protein courtesy of the shrimp.
2 cups (500 mL) arugula
1 cup (250 mL) basil
3 Tbsp (45 mL) hemp hearts
2 garlic cloves, chopped
Juice of 1/2 lemon
3 Tbsp (45 mL) camelina or extra-virgin olive oil
3/4 lb (340 g) large shrimp, peeled
8 - 7 to 8 in (18 to 20 cm) organic whole wheat or gluten-free tortillas
4 to 5 oz (112 to 140 g) fresh mozzarella, thinly sliced
1 1/2 cups (350 mL) cherry tomatoes, halved or quartered
Place arugula, basil, hemp hearts, and garlic in food processor container and pulse until greens are pulverized. With machine running, pour in lemon juice and oil until incorporated.
In medium-sized saucepan, bring 4 cups (1 L) water to a boil. Add shrimp and immediately remove saucepan from heat. Cover and poach until pink and opaque, about 3 minutes. Remove shrimp with slotted spoon and cover to keep warm.
Heat skillet over medium heat. Place 1 tortilla in skillet and cook until crispy and dark spots appear on bottom, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side.
Remove tortilla from skillet and spread one-quarter of arugula pesto on crispy side. Top with one-quarter of cheese, shrimp, and tomatoes. Carefully return tortilla to skillet and top with other crisped tortilla. Cover pan and cook until cheese has melted, about 1 1/2 minutes. Repeat with remaining tortillas and ingredients.
Slice each quesadilla into 4 sections and serve.
Each serving contains: 507 calories; 34 g protein; 24 g total fat (6 g sat. fat, 0 g trans fat); 37 g total carbohydrates (2 g sugars, 6 g fibre); 572 mg sodium
source: "Dinner Worthy Quesadillas", alive #391, May 2015
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.