Close your eyes, take a bite of this salad, and get ready for your taste buds to be whisked to the sunny Mediterranean. Flame-licked mushrooms add meaty appeal, sautéed tomatoes a sweet treat, bocconcini a creamy hit, chickpeas a satiating protein and fibre addition, while herby pesto dressing rounds everything out.
A recent study in International Journal of Food Sciences and Nutrition found that grilling mushrooms is a good way to preserve their robust levels of healthy antioxidants. Frying and boiling were found to significantly diminish the nutritional firepower of ’shrooms.
These hemp bacon bits are the perfect way to add nutritious smoky flavour to any salad.
1/3 cup (80 mL) hemp hearts 2 tsp (10 mL) liquid smoke 2 tsp (10 mL) low-sodium soy sauce or tamari
Stir together hemp hearts, liquid smoke, and soy or tamari sauce. Let sit for 15 minutes. Preheat oven to 250 F (120 C). On baking sheet, spread seasoned hemp hearts out and bake for 12 minutes, stirring once, until darkened and slightly crispy. Be careful not to burn the seeds.
In bowl, place onion slices, lemon juice, sugar, and salt. With your hands, massage onions until tender and pink, about 2 minutes. Chill until ready to use.
Heat grill to medium-high. Brush both sides of mushroom caps with 2 tsp (10 mL) oil and season with paprika. Place mushrooms on grill grate and heat until tender with grill marks, about 2 minutes per side. When cool enough to handle, cut mushrooms into 1/2 in (1.25 cm) strips.
In skillet over medium, heat remaining oil; add tomatoes and garlic, and heat until tomatoes have softened and begun releasing their juices, about 3 minutes. Stir in red wine vinegar and season with salt and pepper.
To make dressing, whisk together pesto, olive oil, and vinegar.
To assemble salad, divide greens among serving plates and top with chickpeas, mushrooms, tomatoes, artichokes, bocconcini, onion, and olives. Drizzle on pesto dressing.
This recipe is part of the Raising the [Salad] Bar collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.