Something happens when you grill lettuce: it gets deliciously smoky and earthy. Little gems are a miniature variety of romaine, and because of their small size, they’re perfect for this dish. If you can’t find them, don’t hesitate to use romaine hearts. The Spanish-inspired dressing flavours of sherry vinegar and sweet paprika enhance the smokiness provided by the grilled lettuce. Finish it off with a bright splash of orange zest and crunchy walnuts.
Although this dressing is so simple to assemble, you can make preparation even simpler if you make it ahead of time. Save even more time by chopping walnuts in advance. You’ll be ready to sizzle once the grill is hot.
In small bowl, combine oil, vinegar, maple syrup, sweet paprika, salt, and pepper.
Chop walnuts or blitz in food processor to the size of small peas and set aside.
Slice each lettuce in half lengthwise, being careful to retain core. Wash and dry lettuce well. Brush each lettuce half with a bit of olive oil mixture and place cut side down on grill until just wilted and grill marks are showing, about 2 minutes. Turn and grill the other side, about another minute.
Remove lettuce halves to serving plate; sprinkle with chopped walnuts, and drizzle with remaining dressing. Using a rasp, zest a bit of orange over each piece of lettuce. Cut orange in half and squeeze juice from half the orange over lettuce pieces to finish.
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!