This colourful riff on the classic spinach strawberry salad delivers big time from bottom to top. A creamy goat cheese base plays well with the tender chicken and bright strawberry dressing. Millet or sorghum would be good gluten-free stand-ins for spelt.
In saucepan, heat grapeseed oil over medium-high. Add spelt; stir to coat grains in oil and heat, stirring occasionally, until grains smell toasted, 3 to 5 minutes. Add pinch of salt and enough water to cover spelt by at least 2 in (5 cm). Bring to a boil, reduce heat to medium-low, and simmer until spelt is al dente, about 35 minutes. Drain spelt and spread out on baking sheet to dry.
In large pot, place chicken and a couple pinches of salt, then add enough water to completely cover the meat by at least 1 in (2.5 cm). Bring water to a temperature that produces steaming with just the rare bubble breaking the surface. Reduce heat, partially cover pan, and poach for 20 minutes, or until meat is cooked through to an internal temperature of 160 F (70 C). Ideally, you want to keep the poaching water temperature at around 160 F (70 C). Skim off any foam that forms during cooking. Remove chicken from water, and when cool enough to handle, thinly slice.
In bowl, stir together goat cheese, yogurt, thyme, lemon zest, salt, and black pepper until creamy.
To make dressing, in blender container, place strawberries and 2 Tbsp (30 mL) water and blend until smooth. In fine-mesh sieve set over bowl, place pureu0301ed strawberries; let drain, pressing down with spatula and scraping underside of sieve. Discard seeds remaining in sieve. Into bowl with strawberry pureu0301e, stir balsamic vinegar, honey or maple syrup, mustard, garlic, salt, and crushed red pepper flakes. Slowly drizzle in olive oil, whisking constantly.
To assemble salad, spread goat cheese mixture on serving plates and top with salad greens, basil or mint, spelt, chicken, radish, and bell pepper. Drizzle strawberry dressing overtop and sprinkle with sunflower seeds.
This recipe is part of the Raising the [Salad] Bar collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.