Undeniably, watermelon is one of summer’s quintessential fruits. So when grilling season is in full swing, be sure to grill watermelon. Grilling gives it an almost meaty texture that makes this ruby fruit a standout addition to a salad.
Slice about 1/2 in (1.25 cm) off bottom of watermelon half so it sits flat. Slice away rind. Turn melon block on its side, cut it into 4 slabs, and then slice each piece in half so you have a total of 8 watermelon half-moons.
Preheat grill to medium. Lightly coat watermelon slices with 1 tsp (5 mL) oil and season with chili powder and salt. Brush remaining oil on onion rounds and insert toothpick through rings to hold slices together. Grill each side of watermelon for about 2 minutes, or until grill marks appear.
Grill onions until tender and beginning to caramelize, about 3 minutes per side. Separate grilled onion into individual rings and slice watermelon slabs in half.
Use a vegetable peeler or mandoline to slice cucumber into long, thin strips.
To assemble salad, place greens on serving plates and top with cucumber ribbons, onion rings, watermelon squares (2 per salad), and feta. Drizzle on balsamic vinegar. Scatter pistachios and mint over top.
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!