The lovely nutty flavour of black rice pairs beautifully with a curried citrus vinaigrette. This dish is also excellent served with cooked chicken breasts. Grapes are used here, but feel free to try mango or papaya chunks for a lovely addition.
Black rice, also known as forbidden or purple rice, is richer in antioxidants than blueberries and high in iron, vitamin E, and fibre. Its mild and nutty flavour even lends itself to desserts such as rice pudding made with coconut milk.
Place beets in medium-sized saucepan and cover with water. Bring to a boil. Reduce heat to medium and gently boil until beets are tender but still slightly firm when pierced with skewer. Drain and cool. Peel and dice into 1/2 in (1.25 cm) cubes. Place in bowl. Set aside.
Place rice in medium-sized saucepan along with 3 cups (750 mL) water and salt. Bring to a boil. With lid slightly ajar, cook over medium heat until rice is tender but still has a little bite, about 35 to 40 minutes. When rice is tender, drain well and spread on baking sheet to cool slightly. Transfer to bowl.
Combine dressing ingredients in bowl and whisk until thoroughly blended. Drizzle 2 Tbsp (30 mL) dressing over beets and add chard. Gently toss to coat. Drizzle remaining dressing over rice and toss to coat. Arrange rice on serving platter, and spoon beets and chard over top. Sprinkle with almonds and grapes, and garnish with cilantro. Serve at room temperature.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.