Sweet Atlantic lobster is always a treat. It vies for attention when offset with a touch of tartness and dressed with fresh greens. Local farmers’ markets offer a great selection of greens at this time of year; don’t shy away from adding small doses of edible florals.
3 - 2 lb (1 kg) lobsters, steamed and then chilled
2 pink grapefruit, segmented
3 avocados, halved and pitted
6 cups (1.5 L) organic greens
1/2 bunch coriander, chopped
1/4 bunch fresh chervil, chopped
1/4 bunch frisee lettuce
1/2 cup (125 mL) celery leaves
1/2 bunch chives, finely chopped
1 1/4 cups (310 mL) lemon juice
1/4 cup (60 mL) lime juice
1/4 cup (60 mL) orange juice
1 Tbsp (15 mL) organic sugar
1 Tbsp (15 mL) Dijon mustard
Sea salt and freshly ground pepper to taste
2 cups (500 mL) olive oil
1 cup (250 mL) whipping (35 percent) cream
2 Tbsp (30 mL) buttermilk
The day before, prepare crème fraiche. Whisk together whipping cream and buttermilk and let stand at room temperature overnight.
Prepare citrus dressing by whisking together lemon, lime, and orange juices, sugar, mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
Shell cooked lobster and slice into 1 in (2.5 cm) pieces.
To assemble the salad, arrange 1/2 lobster, 1/2 sliced avocado, and 4 to 5 pink grapefruit segments on each plate. Season with salt and pepper and drizzle with crème fraiche. Toss greens, coriander, chervil, frisee, and celery leaves with citrus dressing. Top lobster with dressed greens and drizzle more crème fraiche, if desired. Top with chopped chives.
source: "One", alive #309, July 2008
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!