Buffalo mozzarella is an artisan gem, but do not be discouraged working this recipe through with other high-quality mozzarella. Just avoid cheaper versions with higher moisture contents.
3 cups (750 mL) fava beans, shelled and blanched (Remove the beans from the pod and blanch in boiling salted water for about 25 seconds. Drain and refresh in ice water.)
1 cup (250 mL) mint leaves, coarsely chopped or torn
1 cup (250 mL) basil leaves, coarsely chopped or torn
1/2 medium-sized red onion, thinly sliced
2 Tbsp (30 mL) lemon juice
4 Tbsp (60 mL) extra-virgin olive oil
Salt and black pepper to taste
150 g prosciutto, thinly sliced
1 large ball (1/2 to 1 lb/225-450 kg) buffalo mozzarella (or your favourite kind)
Extra-virgin olive oil for finishing
For the fava bean salad, toss all ingredients (except prosciutto, mozzarella, and baguette) together before serving and season to taste. Leave to come up to room temperature while you prepare crostini.
Thinly slice baguette on the bias into 12 pieces and toast in 350 F (180 C) oven until crisp and dry (about 3 to 5 minutes). Drizzle with olive oil and season to taste.
Slice mozzarella, divide amongst crostini, and return to oven until just warm (1 to 2 minutes). To assemble the dish, scoop a pile of fava bean salad onto each plate, dress with the prosciutto, and arrange a pair of crostini atop. Drizzle with olive oil and pepper if you like.
source: "The Spirit of Café Brio", alive #308, June 2008
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.