A fresh-forward feast on its own, but feel free to work in marinated mushrooms, mixed greens, or the cheese of your choice.
Henley Veggie Sandwich
Ingredients
- 1 loaf focaccia bread or 4 panini buns
- 4 roasted red peppers, peeled and seeded (halved)
- 4 slices grilled eggplant
- 3/4 cup (180 mL) artichoke quarters
- 1/2 cup (125 mL) basil pesto
- 4 oz (120 g) fresh goat cheese
- 1/4 cup (60 mL) pine nuts, lightly toasted
Directions
01
Slice focaccia or panini buns open. In a bowl, toss peppers, eggplant, and artichoke with pesto to coat. Arrange veggies on bread and crumble goat cheese over. Sprinkle with pine nuts and sandwich together. Press on a heated grill press or wrap in foil and heat in a 350 F (180 C) oven until warm through, about 12 to 15 minutes. Slice and serve.
Anna Olson
Anna Olson is a Canadian pastry chef and host of several cooking shows on the Food Network, most recently Inspired With Anna Olson. Her most recent cookbook is Bake with Anna Olson: More than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker (Appetite by Random House, 2016).
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
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.
Chocolate and Orange Chickpea Pudding
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.
Sorghum Tabbouleh with Kale and Navy Beans
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.