Serves 2 as main or 4 as a side.
This Yorkshire pudding-inspired puffed pancake offers an impressive soufflé moment right out of the oven and when settled, so you can still show off your skills when it’s time to serve. Instead of sweet toppings, an umami-rich, heart-healthy olive oil, tomato, and garlic confit (fancy and so easy), spinach, basil, and nigella seeds (commonly used to decorate naan, they’re located in the spice aisle of many grocery and bulk food stores) are snuggled into the fallen centre of the Dutch baby for a ravishing in red (and green) main. Serve this with the Savoury Yogurt (recipe here) for the perfect pairing.
The confit tomatoes and Dutch baby batter can be made a day in advance. Warm the tomatoes and bake the Dutch baby batter when you’re ready to enjoy.
Preheat oven to 350 F (180 C). For confit, add tomatoes, garlic, olive oil, salt, and pepper to small casserole dish, and mix to combine. Bake for 25 to 35 minutes, until tomatoes burst and garlic is tender.
Increase oven heat to 450 F (230 C). Preheat 8 in (20 cm) cast iron skillet or enamel-coated pan in oven for 10 minutes while you prepare batter. In large bowl, whisk eggs until whites and yolks are amalgamated. To eggs, whisk in milk and 2 Tbsp (30 mL) olive oil until combined, followed by flour, salt, and pepper. Carefully remove skillet or pan from oven and swirl in remaining 1 Tbsp (15 mL) olive oil, and then immediately pour in batter and transfer to oven. Bake until puffed around the edges and golden brown, 15 to 20 minutes.
Fill centre of Dutch baby with spinach, confit tomatoes, basil, and a sprinkle of nigella seeds. Slice in half to serve 2 as a main or in quarters to serve 4 as a side, and enjoy warm.
This recipe is part of the Good Morning, Valentine collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.