This salad is bound to impress and can be made with a variety of organic vegetables. Mix it up a bit by using other spicy greens such as mustard and arugula.
Wine Pairing: Southbrook Triomphe Organic Cabernet Franc Rose 2011, Niagara-on-the-Lake, Ontario
Tip: Want to go vegetarian? Replace salmon and chicken with diced sautéed organic tofu and sliced almonds.
Soak cedar plank large enough to comfortably fit on barbecue grill in water for at least 2 hours. About 20 minutes before grilling, preheat grill until internal temperature reads 400 F (200 C). Cut salmon into 6 or 8 small portions. Rub salmon with olive oil and season with salt and pepper to taste.
Remove soaked plank and place prepared salmon fillets on board, allowing at least 1/2 in (1.25 cm) between fillets. Keep water bottle sprayer handy to prevent wood from flaring up. Place soaked plank with salmon on barbecue grill and close lid. Smoke salmon fillets for about 20 minutes, or until almost cooked throughout. Spray board with water if flare-ups occur. You want salmon to be a little raw in the centre as it will continue cooking as it rests.
While salmon is cooking, prepare remaining ingredients. In mini food processor, combine all dressing ingredients, then whirl until emulsified. Set aside.
Starting with salad greens, arrange salad ingredients on large platter. Top with a row of diced eggs, shredded chicken, cucumber, and tomatoes. Finish with cedar planked salmon. Alternatively, divide salad ingredients among individual serving bowls.
Drizzle with dressing and sprinkle with crumbled feta. Serve immediately.
This recipe is part of the Eat Organic collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.