Cedar-plank grilling is an exceptional way to cook fish without fear of overcooking. Hints of wood smoke penetrate the flesh to add depth while retaining moisture. Cod is commonly available already smoked in many stores, but it can often taste oversalted and dry. Our version suggests using fresh cod from Iceland; grilling on soaked cedar provides smoky overtones while keeping it moist and tasty. Delicious with a new-potato salad and grilled veggies.
Best beer? With the smoky chipotle and orange glaze, this dish is delicious paired with a fresh honey lager or crisp pilsner.
Cedar-plank grilling can provide variety by soaking planks in liquids other than water. Options such as beer, cider, wine, or sake infuse subtle and intriguing hints of flavour to whatever you’re grilling.
About 4 hours before cooking, place 10 in (25 cm) cedar plank in water to thoroughly soak. Weigh it down with cans or something heavy to keep it submerged. While wood soaks, cut cod into 4 or 8 even-sized pieces. Place on small baking sheet.
With mortar and pestle, grind cumin and fennel seeds and salt until fine. Transfer to small bowl. Whisk in juice from 1 orange, oil, syrup, and chipotle liquid. Evenly brush over cod pieces.
Preheat barbecue to 350 F (180 C). On soaked cedar plank, place cod pieces, evenly spaced apart. Thinly slice remaining orange into rounds and arrange on top of cod. Place plank on grill and close lid. Barbecue cod for 20 to 25 minutes, depending on thickness of flesh. Keep a spray bottle with water handy to put out any flare-ups from the wood plank. You want the wood to smoke—not catch fire. Avoid spraying water directly on fish. Fish is done when it flakes easily with a fork and its centre is almost no longer translucent. Remove plank and cod from grill using long spatula and place on baking sheet.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.