Nothing against romaine, but you’ve never met a better, brighter riff on the classic Caesar than with this raw broccoli and kale twist. They can stand up to the creamy dressing, so there’s no reason you can’t make this crowd-pleaser well in advance. Dare we say the salad gets better with time—the dressing will continue to tenderize the leaves without turning them soggy. Lacinato (dinosaur) kale is better suited for this salad than tougher and more fibrous curly kale, but the latter will work in a pinch. Crispy chunks of seeds offer an upgrade to croutons.
Since chicken thigh meat better resists drying out during cooking and also while sitting in your fridge, it’s better suited for use in make-ahead salads than chicken breast.
Preheat oven to 400 F (200 C). On parchment paper- or silicone mat-lined baking sheet, place chicken and season with salt and pepper. Place in oven and heat for 25 minutes, or until chicken is cooked to an internal temperature of 165 F (74 C). When cool enough to handle, slice chicken. Alternatively, you can prepare chicken on an outdoor grill.
Cut off broccoli florets as close as possible to the dark green flowers and roughly chop; add to large bowl. Trim woody ends from broccoli stems, preserving as much stem as possible. With sharp knife, peel thick skin of stems to expose tender inner cores. Thinly slice stems and add to bowl with florets. Add kale to bowl and toss to combine.
In small bowl, whisk together mayonnaise, vinegar, Parmesan, mustard, garlic, anchovies (if using), salt, and black pepper. In slow stream, whisk in olive oil. Add dressing to bowl with broccoli and kale, and toss until everything is well coated. With your hand, massage dressing into vegetables.
In small bowl, combine honey, red pepper flakes, lemon zest, and 1 Tbsp (15 mL) water. In dry medium-sized skillet over medium heat, toast sunflower seeds, pumpkin seeds, and sesame seeds, stirring often, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring often, until seeds stick together in small clumps and they look glazed, about 2 minutes. Scrape seed mixture onto parchment paper; let cool to harden together. Break into small clusters.
To serve, divide vegetables among serving plates and top with chicken slices and seed clusters. Garnish with shaved Parmesan.
Dressed greens, cooked chicken, and seed clusters can be stored separately in refrigerator for up to 3 days. Combine just before serving.
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.