Beautiful black pasta with a hint of squid—a delicious and visual dish perfect for a celebration meal. The flavour of salty anchovy coupled with fresh lemon is a taste explosion. This dish can be further jazzed up with some seared cherry tomatoes and broccolini!
You can substitute prawns for scallops and have equally tasty results.
Per serving:
In very small saucepan, combine 2 Tbsp (30 mL) oil, garlic, anchovy, and chilies. Warm gently over medium-low heat, being careful to simply soften garlic, not burn, or sauce will become bitter. Remove from heat. Add lemon juice and whisk, dissolving anchovy into mixture. Set aside.
Remove shells from scallops, if still intact, and discard. Blot scallops dry and brush with remaining oil. Dust with smoked paprika. Set aside.
Bring large saucepan with salted water and a splash of oil to a full rolling boil. Add pasta and cook until al dente, about 6 to 8 minutes for dried. Drain well and place in heated bowl. Add half the garlic chili oil and, using tongs, gently toss to ensure all the strands are lightly oiled.
Meanwhile, heat a skillet large enough to sauteu0301 scallops without touching each other. Sauteu0301 scallops on one side for 2 minutes, then flip and continue to cook for 1 more minute, or until they are almost opaque in the centre. You do not want to overcook or they will quickly become rubbery. Immediately remove from heat.
To serve, take a fork and dip into pasta. Take up some noodles and twist into spoon to make a round stack. Place a couple of stacks on each heated serving dish and top with a couple of scallops. Drizzle with a couple of dots of remaining chili garlic oil and a pinch of flaked salt. Top with a few crushed dried chilies and black sesame seeds. Enjoy!
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.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.