Zucchini becomes a whole new vegetable when flame licked. As for peppadew peppers, their perky name says it all: these vibrant peppers add an irresistible sweet-fiery pep to dishes. Native to South Africa, these up-and-coming fruits can be found in the deli section of most grocers.
To make this salad even more fetching, try using multicoloured cherry tomatoes. A vegetable grill basket is a handy way to grill up a bunch of vegetables at once without the worry of losing any to the fire below.
3 medium zucchinis
1 cup (250 mL) peppadew peppers
1 tsp (5 mL) + 2 Tbsp (30 mL) olive oil or camelina oil, divided
2 cups (500 mL) halved cherry tomatoes
Juice of 1/2 lemon
1 garlic clove, minced
2 tsp (10 mL) fresh thyme
1/4 tsp (1 mL) black pepper
2 oz (56 g) feta cheese, chopped
2 Tbsp (30 mL) chopped chives
Preheat grill to medium. Slice zucchini into 1/2 in (1.25 cm) rounds. Toss zucchini and peppadew peppers with 1 tsp (5 mL) oil. Place zucchini and peppers on grill; heat until tender and some char marks appear. Peppadew peppers will likely be finished before zucchini, so remove from grill as needed. When cool enough to handle, slice peppers in half.
In large bowl, toss together zucchini, peppadew peppers, and tomatoes. In small bowl, whisk together remaining oil, lemon juice, garlic, thyme, and black pepper. Add dressing to vegetables and toss to coat. Serve garnished with feta cheese and chives.
Each serving contains: 157 calories; 5 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 11 g total carbohydrates (8 g sugars, 3 g fibre); 176 mg sodium
source: "Squash It!", alive #383, September 2014
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.