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 stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.