This is a heartier take on a classic dish that typically pairs green beans and almonds. Slivered almonds are accompanied by a little extra spice and a hint of sweetness. The lemon-dressed quinoa pilaf adds moisture to help steam the green beans, while imparting all of its bright flavour. Be sure to select young, tender beans for maximum flavour and a beautiful delicate texture.
To assemble parchment packets in advance and pack them for travel, cut parchment paper into 4 pieces measuring approximately 20 x 14 in (50 x 35 cm). On large work surface, lay parchment pieces out flat and divide bean mixture among the parchment pieces. Seal packets by folding long edges of parchment toward the centre, rolling, and crimping up edges.
If you’re cooking on an open grill, you may prefer aluminum foil, which can be placed directly on hot coals or on the grate of a hot grill.
For longer trips, the pilaf and almonds can be made in advance, packed separately, and mixed with beans when ready to cook.
Once cooked, this dish is also great served as a cold salad.
Per serving:
In small saucepan, bring water to a boil, add quinoa, reduce heat to medium-low, and simmer uncovered for 10 minutes, or until fully cooked.
Meanwhile, in medium-sized skillet, toast almonds in 1 tsp (5 mL) olive oil for 2 to 3 minutes, until just golden brown. Add red pepper flakes and cook for a minute more. Remove from heat, add maple syrup, stir thoroughly, pour onto plate, and set aside to cool.
In same skillet, add remaining 1 tsp (5 mL) olive oil and sauté garlic and shallots on medium-low heat, until just soft. Add cooked quinoa, stir for a few minutes, and remove from heat. Add salt, lemon zest, and juice to quinoa and allow to cool.
When quinoa is cool, combine with green beans and toasted almonds and pack into parchment packets and store as required (see tip).
When ready to cook, place packets on baking sheet and either cook in preheated 400 F (200 C) oven for 7 to 10 minutes or place baking sheet on an outdoor grill. Do not allow parchment paper to come in contact with open flame, and be careful when opening packets to avoid the hot steam.
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.
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