The ubiquitous dandelion is entirely edible. When picked small, and unopened, the flower buds have a surprising sweetness, reminiscent of honey. Young greens are also tasty either raw or steamed, and dandelion petals are great for a colourful garnish. While dandelions are rather easy to come by, make sure to harvest them only from organic gardens.
In medium saucepan, bring almond milk and water to a boil over medium-high heat. Gradually whisk in polenta. Reduce heat to low and cook, stirring often, until thickened and creamy, about 10 minutes. Stir in 1 cup (250 mL) dandelion leaves, nutritional yeast, flaxseed, lemon juice, 1/2 tsp (2 mL) garlic powder, 1/4 tsp (1 mL) salt, and pepper. Cook for an additional 3 minutes before pouring out onto parchment-lined baking tray and spread out until it measures 8 x 10 in (20 x 25 cm) and 1/2 in (1.25 cm) thick. Let cool for at least 1 hour at room temperature. Meanwhile, preheat oven to 350 F (180 C).
While oven preheats, in blender, combine and blend remaining 1 cup (250 mL) dandelion leaves, tofu, onion powder, vinegar, and remaining 1/2 tsp (2 mL) garlic powder until smooth. Stir in dill and chives before transferring to airtight container, then refrigerate dip until ready to use.
Slice polenta in half to make 2 long rectangles. Slice each rectangle crosswise into 16 equal pieces. On plate, place bread or rice crumbs and dredge polenta sticks until well coated. Return coated polenta to parchment-lined baking tray. Bake, turning halfway through cooking time, until polenta fries are crispy, about 30 to 40 minutes total. Transfer to serving platter while warm and garnish with dandelion petals. Serve with Dandelion Dip alongside.
Extra Dandelion Dip is great as a sandwich spread or used as a salad dressing.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.