This fruit salad brings together a crave-worthy combination of sweet and creamy. Adding pistachios and buckwheat provides great crunch. It’s a stunning addition to a summer evening dinner spread.
If you’re following a dairy-free diet, you could replace the ricotta cream with cashew cream.
For an out-of-hand snack, stone fruit should be deliciously juicy. But for grilling, it’s best to select fruit that are still slightly under-ripe so they hold together better over the fire.
Per serving:
Halve stone fruits, remove pits, and brush cut sides with grapeseed oil. Preheat grill to medium, and grease grill grate. Place stone fruit on grill and heat until tender and grill marks appear, about 4 minutes. Remove from grill and, when cool enough to handle, slice stone fruit into wedges.
In heavy dry skillet over medium heat, toast buckwheat, shaking pan often, until darkened and fragrant, about 5 minutes. Be careful not to burn the groats. Remove buckwheat from pan and add pistachios to skillet. Toast until they begin to darken, shaking pan often, about 3 minutes. Coarsely chop.
In small bowl, blend together ricotta cheese, cream, honey, lemon zest, ginger, and a pinch of salt until smooth.
To serve, spread ricotta cream on serving platter and top with grilled stone fruit wedges. Scatter on toasted buckwheat groats, pistachios, and mint. Squirt on some fresh lemon juice.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.