Kale salad is made hearty with the addition of quinoa, cheddar, and crispy candied nuts. It’s filling enough to be served as a main course, but can be easily served as a side (for up to six diners). Seasonal, simple, and made with common ingredients, you’ll want to keep this recipe in your repertoire for satisfying lunches and light dinners.
Drizzle this creamy dressing over avocado toast in the morning, or create a zestier chickpea or egg salad sandwich for lunch.
In medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes.
Preheat oven to 350 F (180 C).
Line large baking sheet with parchment paper. Place almonds, sesame or hempseeds, maple syrup or honey, and salt on baking sheet. Toss to combine and spread in single layer. Roast for 5 to 10 minutes, until caramelized. Cool to room temperature (nuts will get crispy) and roughly chop.
In large bowl, whisk together Master Vinaigrette, kefir or yogurt, lemon juice, and pepper until fully combined. Add kale, blackberries, and cooked quinoa, reserving a few blackberries for garnish (optional). Mix until all ingredients are incorporated, cover, and chill for 1 hour.
When salad is cool, mix in cheddar, reserving some for garnish (optional). Cover and chill until ready to enjoy, or for up to 3 days. To serve, garnish with reserved blackberries and cheddar, plus candied almonds.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.