The walnuts in the sauce and topping of this creamy gratin make for a satisfying dose of good fats and protein. This cozy dish is perfect with a little side salad. My gratin method here works with all kinds of thinly sliced vegetables, including potatoes and sweet potatoes, and even small florets of broccoli and cauliflower. Nutritional yeast (an inactive yeast) is what brings the slightly cheesy and savory flavor. It can be found in spice aisles of supermarkets.
Preheat oven to 375 F. Lightly grease 7 x 11 x 2 inch baking dish with olive oil. If you donu2019t have this size, any baking dish with a 6 cup capacity will work.
Make topping: In food processor or the dry blade container of a high-speed blender, combine all topping ingredients. Pulse mixture until you have a crumbly, slightly moist consistency. Set aside.
Make walnut sauce: In medium saucepan, combine diced potato, walnut halves and garlic. Cover with cold water and set pot over medium-high heat. Bring saucepan to a boil and then simmer until potatoes are tender and falling apart, about 15 minutes. Drain and allow to cool slightly.
In upright blender, combine drained potato and walnut mixture, nutritional yeast, lemon juice, olive oil, mustard, water, salt and pepper. Blend mixture on high until completely smooth and creamy.
Spread 1/2 cup walnut sauce across bottom of prepared baking dish. Arrange slices of zucchini in dish. Lightly season arranged zucchini with salt and pepper. Pour remaining walnut sauce overtop zucchini. Lightly tap baking dish on the counter a few times to evenly distribute sauce.
Cover baking dish with foil and bake in oven for 15 minutes. At the 15 minute mark, remove foil from baking dish, and sprinkle topping evenly across the surface. Bake gratin for another 15 minutes, or until sauce is bubbling and slightly thickened and topping is lightly browned. Serve gratin hot.
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.