Simple and fresh, this recipe offers powerful long-chain omega-3 fatty acids from wild salmon, which carry powerful anticancer properties, including lipid mediators that help control inflammation—a factor in cancer spread.
This recipe is also delicious with grilled prawns or chicken and excellent for a midday meal.
In large saucepan with boiling water, blanch peas and beans. Drain and plunge into ice water to stop the cooking. Thoroughly drain and blot dry. Place in large serving bowl along with baby greens. Sprinkle with sesame seeds and set aside.
In straight-sided sauteu0301 pan large enough to hold salmon in a single layer, heat vegetable broth. Gently place salmon fillets in simmering broth and poach for 5 to 7 minutes or until cooked medium rare. Remove with slotted spatula to separate plate.
In small bowl, combine dressing ingredients and whisk until emulsified. Dressing can be refrigerated for several days. When ready to use, vigorously whisk and drizzle over greens. Gently toss to coat. Immediately serve with poached salmon.
This recipe is part of the How Good Is Green? collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!