Employ this golden root vegetable and the last of the garden’s fresh dill (or use dried) for a savoury grain tart. Try a slice warm with a poached egg or with goat cheese crumbled on top, or chilled, plain, to accompany a soup or salad at lunch tomorrow.
Store loose beets (without greens) in a dark, cool place or in the crisper drawer of your refrigerator for up to 2 months. If you have a root cellar, that’s even better.
Give this tart Moroccan flair by substituting dill with chopped parsley and adding a hint of cumin and cinnamon.
In medium saucepan, bring stock and millet to a boil, reduce to simmer, cover, and cook for 20 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and add to large bowl. Cool for at least 15 minutes.
Preheat oven to 375 F (190 C). Line 8 to 10 in (20 to 26 cm) removable bottom tart tin or springform pan with a round of parchment on the bottom. Grease parchment and sides of pan with oil.
Add chickpeas to food processor and pureu0301e until thick paste forms. Stir into millet along with beet pureu0301e, dill, eggs, lemon zest, salt, oregano, and nutmeg. Stir in flour and mix until combined. Transfer to prepared pan and smooth top. Place on large rimmed baking sheet and bake for 35 to 40 minutes, until firm and beginning to brown around edges. Run knife around edge of tart and remove to large serving plate; discard parchment. Slice and serve with drizzle of balsamic and a few sprouts on top. Enjoy warm, at room temperature, or chilled.
This recipe is part of the Preserving the Harvest collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.