The thyme-scented dough for this flatbread takes only a few minutes to put together, but it develops flavour as it rises slowly in the fridge over several hours. Plan to make the dough in the morning for an evening cookout, or the night before for a lunchtime get-together. Cooked quickly on the grill, slightly charred plums, red onions, spinach, and a hint of goat cheese provide a fantastic flavour punch.
Flatbread dough can be made in advance and frozen. You can make a double or quadruple batch and freeze so you always have some on hand. Allow dough to rise in the fridge as described, but instead of bringing it out and allowing it to warm up, freeze individual portions in an airtight container.
Take dough out of the freezer the night before you wish to use it and allow to thaw in the refrigerator. Depending on how warm it is, allow 1 to 2 hours for it to come up to temperature before grilling.
In bowl of stand mixer, dissolve yeast in warm water and let stand for 10 minutes.
While yeast is proofing, in separate bowl, using wire whisk, mix flours, salt, and thyme. Once yeast is foamy, add flour mixture and mix in stand mixer fitted with dough hook, or knead by hand until dough is smooth and elastic (about 7 minutes). Stop mixer halfway through, remove bowl, add pine nuts, and then knead a few times by hand to incorporate before returning to knead with the dough hook. Place dough in oiled bowl and cover with lid; refrigerate for 6 to 8 hours or overnight.
Remove dough from fridge 1 hour before you wish to cook it to allow it time to rise and come up to temperature. If you are doing this outside, keep dough covered in a shady area.
Divide dough into 4 pieces and press or roll out to about 1/8 in (3 mm) thick while you preheat the grill. A gas barbecue should be brought to a temperature of 400 F (200 C). Brush grill with olive oil, place pieces of dough on grill, and cook for 3 to 4 minutes, with lid closed, until dough is slightly browned and beginning to puff up. Flip and grill the second side for a further 2 minutes, with lid closed, checking from time to time.
While grilling flatbreads, you can also grill the onion and plums. Place onion face down on grill and grill for about 4 minutes, until nicely charred. Grill plum halves at the same time, turning once, about 4 minutes total. The fruit will take less time than the flatbread, so when they’re done, place fruit on top rack of grill to keep warm.
When flatbreads are ready, remove to board or plate and cover each with some of the spinach. Slice grilled onion and plums and divide, along with goat cheese, among individual pieces of flatbread. Garnish with some additional pine nuts, fresh thyme, and a sprinkle of balsamic vinegar.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty. Shichimi togarashi This customizable spice blend generally features sansho pepper, a.k.a. Japanese prickly ash, a green peppercorn with a citrusy taste, along with seaweed flakes, chili pepper, and dried citrus peel—often yuzu or mandarin orange. If you can’t find sansho, look for Sichuan peppercorn, which has a slightly stronger mouth-tingling effect. You can buy dried orange, mandarin, or tangerine peel. Or you can dehydrate your own, in which case you might as well dehydrate a 1/8 in (3 mm) thick piece of fresh ginger along with the peel. If you can’t handle a lot of chili pepper heat, reduce the pepper to your taste.