Fresh Johnny Jump-Ups have a mild minty flavour that brings a brightness to recipes. While this recipe is a terrific light lunch or dinner side dish, it also works well as an appetizer for a crowd when served with warm pita bread to spoon up the garlicky yogurt and greens.
Bring medium saucepan of water to a boil. Stir in lentils, ensuring water covers them by more than an inch (2.5 cm). Reduce to a simmer, and cook, uncovered and stirring occasionally, until lentils are tender but still hold their shape, about 20 to 30 minutes. Drain, rinse under cold water, and set aside to drain well again.
In medium bowl, stir together yogurt, garlic, turmeric, chives, 1/4 tsp (1 mL) salt, and a generous pinch of pepper until well combined. Set aside.
In another medium bowl, toss together cooled, cooked lentils, sunflower seeds, pumpkin seeds, lemon juice, oil, and remaining 1/4 tsp (1 mL) salt. Gently fold in greens, asparagus, and basil.
Spread yogurt mixture over bottom of serving platter and spoon lentil mixture overtop. Garnish with Johnny Jump-Ups and serve immediately.
If you can’t find Johnny Jump-Ups, either marigold petals with their light citrusy flavour or pansy flowers with their sweet grassy notes would be excellent substitutes.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.