This colourful appetizer highlights the season and can be included on a cheese platter as a lighter choice. It’s also a great way to use up milk that’s close to its best-before date.
This quality protein can be used in smoothies or baked goods in place of water.
Use ricotta to top pasta and pizza. Homemade ricotta is a better choice than some store-bought versions that contain modified milk ingredients, binders, and/or preservatives.
Line strainer with 3 layers of cheesecloth. Cheesecloth usually comes in a quadruple layer in the package, so open and refold into 3 layers. Place over bowl or pitcher so you can save the whey.
Put milk in large, heavy-bottomed pot over medium-high heat. Cook, stirring regularly and watching closely to keep from scorching, until milk bubbles up sides of pot and temperature reaches 165 F (74 C), about 8 to 10 minutes. Do not let it boil.
Remove from heat and add lemon juice. Stir gently to combine and watch for the white curds to separate from the yellowish whey. It should start separating into curds and wheyu2014if this doesnu2019t happen and thereu2019s a lot of unseparated milk, add an additional 1 Tbsp (15 mL) lemon juice or white vinegar, and stir gently.
Once milk is fully separated, gently pour it through cheesecloth, allowing whey to drain into bowl while capturing curds. You may need to stir it, scraping it gently from the cloth to allow more whey to get through. Add salt, stirring gently to avoid breaking the curds.
Let sit for 10 minutes to drain until it reaches desired consistencyu2014some people prefer ricotta more dry and some more moist. Scoop it out of cheesecloth into medium bowl and add olive oil, lemon zest, cranberries, and herbs. Allow to sit for 30 minutes to allow flavours to combine, or refrigerate until ready to serve.
Serve with fresh bread, crackers, and/or chopped veggies.
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.
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.