While this seasonal celebratory salad is certainly best enjoyed with the flavour and variety provided only by heirloom tomatoes, it can be enjoyed with more standard varieties as well. If an aged balsamic is beyond your pantry’s reach, try reducing an inexpensive balsamic in a pan until it reaches a consistency that coats a spoon.
Tart dough (recipe below)
1/4 cup (60 mL) basil puree (recipe below)
7 oz (200 g) Monforte Belle sheep’s milk cheese, or ch?e
1.5 lbs (680 g) selection of heirloom tomatoes
1/3 cup (80 mL) extra-virgin olive oil
1 Tbsp (15 mL) fleur de sel
Freshly ground black pepper, to taste
2 Tbsp (30 mL) 15-year-old balsamic, or similar
3/4 cup (180 mL) butter
1/3 cup (80 mL) sugar
2 Tbsp (30 mL) orange zest
1 cup (250 mL) flour
3/4 cup (180 mL) ground almonds
2/3 cup (160 mL) toasted panko crumbs (found in Asian markets)
Mix butter and sugar together. Add orange zest, flour, ground almonds, and panko crumbs to form dough. Mix, being careful not to overmix.
1 cup (250 mL) basil leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly cracked pepper
2 ice cubes
Add all ingredients together in a mini food processor and puree until smooth. The ice cubes will prevent the basil from turning grey in the process.
Roll tart dough into six 4-in (10-cm) balls. Work dough with fingers to create shells approximately 1/8-in (3 mm) thick and press into individual tart shells.
Preheat oven to 350 F (180 C). Cover tarts with baking paper and beans and cook (“blind”) approximately 10 to 12 minutes. Let shells cool.
Mix basil puree with one 1 Tbsp (15 mL) of the Belle cheese to create a spreadable mix.
Lightly coat base of shell with a little of the basil mixture.
In a bowl, season tomatoes with extra-virgin olive oil, salt, and black pepper. (Note: To intensify flavours and vary textures, blister some of the smaller tomatoes in a hot pan using a little extra-virgin olive oil, and then season with fleur de sel and black pepper.)
Arrange blistered and raw tomatoes inside tart shells. Garnish with a “quenelle” of the Belle cheese. To form a quenelle, shape the cheese between two teaspoons to create an almond-shaped lozenge.
Place in the centre of the plate; spoon extra-virgin olive oil and balsamic around the tart.
Finish with a sprinkling of fleur de sel as desired.
source: "Treadwell", alive #396, June 2007
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!