Fresh lemon juice and white miso marry beautifully in this refreshing side dish. The delicious salad will keep in the fridge for several days. Its flavour is intensified by time—so you may want to double the recipe.
There are several different varieties of miso, each with its own unique flavour profile.
White miso (also known as blonde miso) is made from soybeans and rice and has a mild, sweet taste. It’s best in salad dressings, sauces, and mixed with mayonnaise to make a delicious sandwich spread.
Yellow miso is made from soybeans and barley. It’s somewhat earthier tasting and shines when used in light soups, marinades, and glazes.
Red miso has a higher percentage of soybeans. It undergoes a longer fermentation process than white or yellow miso. It boasts a strong, rich flavour that’s best utilized in hearty soups, stews, and rice dishes.
In small bowl, add miso, honey, sesame oil, vinegar, and lemon juice, whisking to mix thoroughly. Slowly whisk in camelina or grapeseed oil until mixture is emulsified. Season with salt and freshly ground pepper to taste. Set aside while you assemble the salad.
To toast pine nuts, place in dry skillet and cook over medium-low heat, stirring frequently until theyu2019re goldenu2014about 3 to 5 minutes. Remove immediately from heat and place on dish to cool.
Use vegetable peeler or spiralizer to cut carrots into ribbons resembling spaghetti noodles. Place carrot u201cnoodlesu201d in medium-sized bowl. Add toasted pine nuts, raisins, finely minced spring onions, and dressing. Stir to coat.
Refrigerate salad and allow flavours to blend for several hours before serving as a nutritious side dish.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.