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.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.