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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.