Celebrate Earth Day with cucumber cupcakes! These are made with fresh hulled cucumber cups and piped with a delicious Waldorf-style filling.
2 long English cucumbers
1/2 cup (125 mL) full-fat Greek-style plain yogurt
1 Tbsp (15 mL) finely chopped fresh dill
Salt and freshly ground black pepper
1/4 cup (60 mL) very finely minced celery
1/4 cup (60 mL) very finely shredded and chopped red cabbage
1/4 cup (60 mL) finely chopped sprouted walnuts
1/2 cup (125 mL) halved seedless green grapes
Peel cucumbers and score with tines of fork. Cut crosswise into 1 1/2 in (4 cm) wide pieces and hollow out centres using melon baller. Be sure to leave a base in the piece of cucumber in order to hold filling.
Combine yogurt and dill in small bowl. Stir to blend. Add salt and pepper to taste. Gently fold in celery and cabbage. Spoon mixture into hollowed-out cucumber cups.
Sprinkle each cupcake with walnuts and garnish with grape half. Arrange on platter and refrigerate. Serve within a couple of hours.
Each serving contains: 60 calories; 2 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 6 g carbohydrates (4 g sugars, 1 g fibre); 14 mg sodium
source: "Earth Hour Appies", alive #389, March 2015
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.