Hearty, filling, and beautifully fragrant, this is a spice-forward vegetarian version of harira, the traditional soup eaten to break the fast each day during the month of Ramadan. It’s also a staple on many menus throughout Morocco. There’s a long list of ingredients here, but don’t let that dissuade—you likely have many of them on hand. I like to introduce cilantro leaves and stems at multiple points in the cooking process for the best flavour. Also, seek out lentilles du Puy or black lentils here (or use a blend of the two); these varietals keep their shape best throughout the cooking process.
For a gluten-free version, substitute 2 to 3 Tbsp (30 to 45 mL) of cornstarch for the all-purpose flour, and omit the pasta.
Chop cilantro stems finely and set aside in a pile. Chop leaves and reserve separately. In large soup pot over medium-high, heat 1/3 cup (80 mL) olive oil. Add onions, celery, garlic, ginger, and cilantro stems; stir to coat, and cook until everything softens a bit, 5 minutes or so.
With a mortar and pestle, grind saffron with salt into a powder and add to the pot along with the cinnamon, sweet paprika, red pepper flakes, and cumin. Stir well before adding chickpeas and lentils. Stir in 4 cups (1 L) of the water and bring to a simmer.
In separate large bowl, gradually whisk the remaining 2 cups (500 mL) of water into the flour, a splash at a time to avoid lumps. Add lemon juice, tomatoes with their juice, and most of the remaining cilantro. Stir well, breaking up the tomatoes somewhat. Add this mixture to the soup and bring to a simmer, stirring often. Once at a simmer, cook for another 15 to 20 minutes, stirring occasionally, until the lentils are cooked through. When you have about 5 minutes left, stir in marjoram and pasta. Once pasta is cooked, adjust seasoning and serve topped with dates, the remaining cilantro, remaining olive oil, and reserved celery leaves.
This recipe is part of the Recipes From Near & Far collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.