Beautiful to look at, but even more delicious to eat. Succulent grilled chicken with a smattering of Golden Beet Salsa—it’s a visual and tasty combo. Golden beets, rich in folic acid, and mustard seed, with healthy omega-3s, are considered smart foods for brain health.
In small saucepan, combine Dijon, honey, oil, juice, and seasonings. Stir over low heat until blended. Transfer to bowl. Add chicken and roll in sauce to evenly coat. Refrigerate for a couple of hours or overnight.
Grease grill and preheat to 350 F (180 C). Place chicken on preheated grill and barbecue, covered, for 5 or 6 minutes. Gently flip and continue to grill, covered, for 5 more minutes or until chicken registers 165 F (75 C) when tested with a meat thermometer inserted into thickest portion of the breast.
To make salsa, preheat oven to 375 F (190 C). Place beets in small, oven-safe saucepan with 1/4 cup (60 mL) water. Cover tightly and place in preheated oven. Bake for 40 to 50 minutes or until beets are tender when pierced. Remove and set aside.
When cool enough to handle, peel beets and cut into 1/2 in (1.25 cm) small dice. Place in bowl along with remaining salsa ingredients. Gently toss together. Cover and set aside. Salsa can be refrigerated for up to 2 days.
Serve each chicken breast with a spoonful of salsa scattered overtop. Drizzle with a little extra lemon juice, if you wish. Delicious served with grilled summer zucchini and a timbale of wild rice blend.
This recipe is part of the A Feast in Yellow collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.