Taco night will never be the same once you try out this recipe. Millet is a gluten-free seed that cooks up quickly and has a mild sweetness to it. Millet provides us with a good source of manganese, which helps regulate our metabolism.
Start by making mango salsa. In medium bowl, fold together all salsa ingredients until well combined. Set aside for at least 10 minutes before serving or refrigerate in airtight container for up to 2 days.
To cook millet, place in dry medium saucepan over medium heat and toast millet, stirring often, until golden brown and fragrant, about 4 minutes. Add stock and salt. Increase heat to high and bring to a boil. Decrease heat to low, stir in 1 tsp (5 mL) avocado oil, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let saucepan sit, covered, for 10 minutes. Stir lime zest into cooked millet with fork and set aside until ready to use.
To prepare salmon, in small bowl whisk together cumin, paprika, chili powder, and garlic powder. Pat spice mixture over each piece of salmon and set aside.
Heat remaining 2 tsp (10 mL) avocado oil in frying pan over medium heat. Place salmon in pan, flesh side down, and cook for 2 to 3 minutes before flipping salmon over and continuing to cook until cooked through, about another 4 to 5 minutes.
To assemble bowls, divide millet among serving bowls. Top with salmon, cabbage, avocado, some mango salsa, and a sprinkle of toasted pumpkin seeds. Serve with lime wedges to squeeze additional lime juice over bowl, if desired.
This recipe is part of the Beautiful Bowlfuls collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.