Making sauerkraut, a fermented cabbage rich in probiotics, is simple and affordable. Scandinavian cuisine is known for its use of pickled and fermented condiments such as sauerkraut, serving them alongside all meals for enhanced digestion and a crisp, sour flavour contrast. Enjoy this grain dish for breakfast with a poached egg, or dinner with roasted wild salmon. This will serve four as a side, and two generously as a main.
If you don’t make your own, there are many store-bought sauerkrauts with “live” cultures. Look for them in the refrigerated section of your grocery store or health food store—they should contain just two ingredients: cabbage and salt.
For sauerkraut, in your largest ceramic or glass bowl, with clean hands, massage cabbage and salt until tender and beginning to give off liquid, about 3 minutes. Let sit for 10 minutes to release juices. Pack cabbage very tightly into large clean glass jars; add cabbage water from bowl to mostly cover cabbage, and place a weight on top (I use a glass cup that fits inside the jar). Place on tray or baking sheet and store in a cool, dark place (I use my basement) for 10 to 14 days. Remove weight, seal, and refrigerate for up to 3 months.
For spelt berries, in medium saucepan, add water and spelt or barley. Bring to a boil, reduce to simmer, cover, and cook until tender: 45 to 60 minutes for spelt berries, 20 to 25 minutes for barley. Drain excess liquid, add warm grains back to pot, and stir in garlic, followed by sour cream or yogurt, herbs, vinegar, and salt. Spoon into serving bowls.
Toss apple with sauerkraut and place a scoop on top of warm grains. Scatter a little more grains on top and sprinkle with additional herbs.
This recipe is part of the Scrumptious Scandinavian collection.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.