If you want to step up your salad game, look no further than the grill. The result is a salad that’s Instagram-ready and packed with new flavour nuances. The flat leaves of Tuscan kale are less likely to burn than curly kale, whose edges are prone to singeing. If you’re not using a vegetable basket, be sure to skewer the cherry tomatoes together. A scattering of crumbled goat cheese would only serve to make this salad even more crave worthy.
Tuscan kale goes by several names, including dinosaur kale and lacinato kale.
Preheat grill to medium. Brush kale leaves with about 2 tsp (10 mL) oil and spread out on grill grate. Heat, turning often, until lightly charred in spots, about 2 minutes. Do this in batches if necessary. Set aside.
Toss tomatoes with 1 tsp (5 mL) oil. Brush remaining oil on corn cobs, green onions, and avocado halves. Place tomatoes, corn, onions, and avocado on grill grate and heat until vegetables are darkened in places and tomatoes have softened, removing items from grill as they finish cooking. Turn tomatoes, corn, and onions a couple of times during grilling. If needed, prepare vegetables in batches.
Slice off any tough stems from grilled kale and chop leaves into 2 in (5 cm) pieces. Place in large bowl. Once cool enough to handle, slice kernels off cobs and add to kale. Slice avocado into cubes and add to bowl. Slice green onions into 2 in (5 cm) pieces and place in bowl with kale; add tomatoes and almonds. Toss with red wine vinegar and a couple pinches salt to taste.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!