Baked avocado boats turn über custardy and even more decadent with a soft yolky egg tucked inside.
The trick to preventing tough, chewy kale is to massage the leaves into tender deliciousness. A bit of added salt helps break down tough fibres in the kale, making it tenderer.
For best flavour and presentation, try using 1/4 cup (60 mL) of each herb.
Place kale, garlic, and shallot in large bowl. Squeeze in juice from lemon and drizzle with 2 Tbsp (30 mL) oil. Season with salt and pepper. Using your hands, massage mixture into kale leaves. Add remaining 1 Tbsp (15 mL) oil, tomatoes, and basil or mint, and toss to mix. Let sit.
Preheat oven to 425 F (220 C). Using spoon, scrape out some of the avocado flesh, leaving 1/2 in (1.25 cm) thick wall. Youu2019ll need this space for eggs to fit. Mix avocado scrapings into kale mixture.
Nestle avocado halves in muffin tin set on baking sheet. This will help prevent tipping. Crack in eggs and season with salt and pepper, if desired. Bake until whites are just set and yolks are runny, 12 to 15 minutes. Sprinkle with Aleppo pepper, if using.
To serve, divide salad onto plates and top each with a warm avocado half. Serve with strips of whole grain toast or crusty hunks of toasted whole grain baguette.
This recipe is part of the The Brunch Club collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.