Kale salad is made hearty with the addition of quinoa and crispy candied almonds. Seasonal, simple and made with common ingredients, you’ll want to keep this recipe in your repertoire for satisfying lunches and light dinners.
Per serving:
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.
Line large baking sheet with parchment paper. Place almonds, sesame seeds or hemp hearts, maple syrup 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, 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.
To serve, garnish with reserved blackberries, plus candied almonds.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.
Slice, drizzle, and squeeze—there’s little more to this refreshing, flavour-packed sweet-meets-heat melon salad. Mad for melon Any juicy, ripe melon can be used in this dish. Try a variety for a multicoloured dish or heirloom melons for a unique taste and look.