Your taste buds will celebrate once spring asparagus makes its annual appearance at local markets. These whole grain patties are the perfect way to take advantage of its vegetal sweetness and tender texture. Soft silken-style tofu is a great base for this lively sauce, but you can also make it using plain yogurt or sour cream. Leftover sauce is great on sandwiches and burgers.
Bread crumbs are an easy DIY kitchen project. Simply grind up slices of day-old bread into fine crumbs using a food processor and then store in the refrigerator until ready to use.
Place farro and 3 cups (750 mL) water in medium-sized saucepan. Bring to a boil, reduce heat to low, and simmer covered for 30 minutes, or until grains are tender. Drain well and set aside to cool in large bowl.
Using vegetable peeler or mandoline, shave asparagus into long, thin strips. Chop strips and any whole tips into small pieces and transfer to bowl with farro. Stir in eggs, bread crumbs, Parmesan, walnuts, green onions, garlic, thyme, and lemon juice.
Place sun-dried tomatoes in small bowl, cover with warm water, and let soak for 15 minutes. Remove tomatoes from bowl, reserve soaking water, and place in food processor or blender container along with tofu, roasted red pepper, lemon zest, cayenne or chili powder, and salt. Blend until smooth. If mixture is too thick, blend in some of the water used to soak tomatoes until desired consistency is reached.
Heat oil in skillet over medium heat. For each patty, place a mound of farro mixture in the palm of your hand, carefully place in skillet, and press down gently with spatula to flatten. Heat for 2 minutes per side, or until golden. Keep cooked patties warm in 200 F (93 C) oven while you prepare remaining farro mixture. You should have about 12 patties.
Serve patties topped with Red Pepper Sauce and chives.
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.