This highly nutritious version of the age-old common cold elixir will also work to keep you hydrated, which can soothe a sore throat. Other greens, such as kale and chard, work here too.
For maximum nutrition, opt for hulled barley, which contains more of its fibre-rich bran than pearled barley (which has its outer husk removed). Hulled barley takes longer to cook, but soaking the grains for several hours will serve to lessen its cooking time.
In bowl, place barley, cover with water, and soak overnight.
In large saucepan, heat oil over medium. Add onion and salt; heat until onion has softened and begins to brown, about 6 minutes. Add carrots, mushrooms, celery, and garlic to pan and heat for 6 minutes. Stir in tomato paste, thyme, pepper, and chili flakes (if using); heat for 30 seconds. Add wine to pan and boil for 2 minutes.
Place drained barley, chicken, and broth in pan. Bring to a boil, reduce heat to medium-low, and simmer, covered, until chicken is cooked through to an internal temperature of 165 F (74 C), about 30 minutes. Remove chicken from pan and continue simmering until barley is tender, about 10 minutes more.
Shred chicken meat and return to pan along with spinach and vinegar; heat until spinach is wilted. Serve garnished with parsley and cracked black pepper.
This recipe is part of the Hold the Cold collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.