As spring herbs start to grow, it pays to let a few flower. Most herb flowers are edible and add great eye appeal and flavour to dishes. This savoury flatbread can be thrown together with premade flatbread, but I urge you to try making your own, as it’s easy—and so delicious.
Start by making flatbread. Boil or steam potatoes until very tender. Drain and transfer to blender along with water and chopped chives, and blend until smooth. In large bowl, whisk together flours, salt, and baking powder. Add 1 cup (250 mL) potato purée and mix to form a soft but slightly sticky dough. You can adjust the consistency of the dough by adding more potato purée or rice flour as needed. Divide dough into 4 equal pieces and set aside.
Heat large cast iron frying pan over medium high. Working with one piece of dough at a time, roll out to about 1/4 in (0.6 cm) thickness between 2 pieces of parchment paper, using dusting of extra rice flour if dough is sticking. Place in hot frying pan and cook until starting to brown on underside, about 1 minute. Flip flatbread over and cook for another 30 seconds to 1 minute. Transfer to plate and drape clean kitchen towel overtop while repeating rolling and cooking with remaining dough. Once they’re all cooked, flatbreads may be kept in airtight container and refrigerated for up to 4 days.
When ready to assemble flatbreads, set oven rack in top third of oven and preheat oven broiler.
Place flatbreads on baking trays and brush with avocado oil. Top each with some shaved fennel, fava beans, green onions, strawberries, and goat cheese. One tray at a time, place flatbreads in oven and broil until toppings are warmed through and starting to caramelize, about 5 to 8 minutes. Keep a close eye on flatbreads, as they can quickly go from cooked to burnt. Garnish with a generous sprinkle of herb flowers, petals, and leaves. Cook remaining flatbreads. Cut and serve while warm.
Feel free to play with any of your favourite edible flowers and petals for your flatbread garnish.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.