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.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.