This hearty salad is a bright combination of the nutty ancient grain farro, crisp mixed greens, lemony chickpeas, sweet roasted grapes, and colourful petals—a meal as pleasing for the eyes as it is for the palate.
1 cup (250 mL) cooked or rinsed canned chickpeas
3 Tbsp (45 mL) extra-virgin olive oil, divided
1 tsp (5 mL) paprika
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) chopped fresh rosemary
1/2 tsp (2 mL) chopped fresh thyme
1 1/2 cups (350 mL) seedless red grapes
3/4 cup (180 mL) farro
1 small red onion, thinly sliced
1/4 tsp (1 mL) salt
1 Tbsp (15 mL) sherry vinegar or red wine vinegar
2 cups (500 mL) mixed greens
1/4 cup (60 mL) each, unsprayed edible dianthus and garden mum petals, washed and dried
4 oz (115 g) goat cheese or feta cheese, crumbled
Freshly ground black pepper, to taste
Place oven rack in top third of oven. Preheat oven to 400 F (200 C).
Using salad spinner or clean towel, thoroughly dry chickpeas. Place on rimmed baking sheet in single layer and roast for 10 minutes. Stir chickpeas and continue to roast until chickpeas are a bit crisp, about another 8 to 10 minutes. Remove from oven.
In medium bowl whisk together 1 Tbsp (15 mL) oil, paprika, lemon zest, rosemary, and thyme. Transfer warm chickpeas to bowl and toss to coat. Return chickpeas to baking sheet and roast until fragrant, another 8 to 10 minutes. Remove from oven and let chickpeas cool on tray while preparing the rest of the salad.
Arrange grapes in single layer on parchment-lined baking sheet and roast until shrivelled but still juicy, about 15 to 20 minutes.
Meanwhile, place farro in saucepan and cover with water by 1 in (2.5 cm). Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain and transfer to large bowl.
Heat 1 Tbsp (15 mL) oil in large frying pan over medium heat. Add onion and salt. Cook, stirring occasionally, until onion is soft and starting to caramelize, about 10 minutes. Remove from heat and stir in remaining 1 Tbsp (15 mL) oil, plus vinegar. Stir onion mixture into farro along with red grapes. Let sit 15 minutes, allowing flavours to meld.
When ready to serve, gently toss chickpeas, greens, flower petals, and cheese into farro mixture. Divide among serving plates and garnish with sprinkle of freshly ground pepper, if desired.
Each serving contains: 416 calories; 14 g protein; 18 g total fat (6 g sat. fat, 0 g trans fat); 51 g total carbohydrates (12 g sugar, 8 g fibre); 256 mg sodium
source: "Cooking with Edible Flowers", alive #359, September 2012
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.