Smoked salmon, high in omega-3s for cognitive support and skin health, needs a bit of brightness to iron out its intensity—a hint of sharp mustard, verdant dill, lemon, carrot-infused cream cheese, and zippy pickled onions are just the things to do this. These carrot cream cheese bagels work for breakfast, brunch, lunch, or dinner, and use a variety of harvest time superfoods.
Make it vegetarian with poached eggs or sliced smoked tofu in place of salmon.
Add red onion to large glass Mason jar. In medium saucepan, bring vinegar, water, and honey to a boil. Pour mixture onto onions. Once cool enough to handle, seal and store in refrigerator for up to 1 month. The longer the onions sit, the pinker and sweeter they become.
In stand mixer (easiest) or by hand with whisk, mix cream cheese until softened. Mix in carrot pureu0301e, followed by dill or mint, mustard, and lemon juice.
Toast bagels, and assemble with a layer of avocado, followed by salmon, a dollop of carrot cream cheese, and pickled onion. Serve immediately.
This recipe is part of the Preserving the Harvest collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
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