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
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty. Shichimi togarashi This customizable spice blend generally features sansho pepper, a.k.a. Japanese prickly ash, a green peppercorn with a citrusy taste, along with seaweed flakes, chili pepper, and dried citrus peel—often yuzu or mandarin orange. If you can’t find sansho, look for Sichuan peppercorn, which has a slightly stronger mouth-tingling effect. You can buy dried orange, mandarin, or tangerine peel. Or you can dehydrate your own, in which case you might as well dehydrate a 1/8 in (3 mm) thick piece of fresh ginger along with the peel. If you can’t handle a lot of chili pepper heat, reduce the pepper to your taste.