Quesadillas make a quick, complete meal for a busy weeknight or relaxed weekend, no matter the month. Frozen corn acts as a sunny, year-round dinner solution, sparking memories of summer. And, a verdant chimichurri will make your heart healthy (thanks to the omega-3s in the salmon). This unique pairing is guaranteed to hold you over until shorts weather returns.
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Add salmon to prepared baking sheet, coat with lemon juice, and roast for 15 to 20 minutes, until cooked through. Flake into pieces.
For the chimichurri, in food processor, blend parsley, garlic, 3 Tbsp (45 mL) olive oil, and vinegar until smooth. Cover and refrigerate until ready to use.
For the charred corn, melt butter or coconut oil over medium heat in large cast iron skillet. Add corn and black pepper. Sauteu0301 until browned, about 3 to 5 minutes.
To assemble, spread yogurt over surface of each tortilla leaving a half-inch border. To half of each tortilla, divide flaked salmon and corn. Fold in half.
In the same large cast iron skillet, heat 1 Tbsp (15 mL) oil over medium (you can divide this amount when cooking each tortilla by using about 1 tsp (5 mL) oil to cook each one). Working in batches, fry tortillas on first side for 2 to 3 minutes until crispy. Carefully flip and cook on other side for 1 to 2 minutes longer.
Slice into wedges and serve with chimichurri.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.