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.
Per serving:
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.
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.