Marinating overnight with lemon and garlic produces tender and intensely flavourful chicken from your grill. The result is a perfect accompaniment to Roasted Chilled Marinated Vegetables. Leftovers, if there are any, are delicious in a host of dishes, including Avocado Green Goddess Chicken Grain Bowls or Collard Chicken Wraps with Green Hummus.
In wide shallow bowl large enough to hold chicken, combine olive oil, lemon juice, Dijon, garlic, rosemary, and pepper. Whisk to blend. Place chicken into mixture and rotate and roll around to evenly coat. Cover and refrigerate, preferably overnight.
Remove from refrigerator 30 minutes before grilling. Grease barbecue grill and preheat to medium high.
Place chicken on greased grill and grill for 15 to 18 minutes, turning once. Chicken is done when innermost temperature of chicken reads 165 F (75 C) when tested with a meat thermometer.
Transfer to cutting board and slice on the diagonal before serving.
Substitute with grass-fed flank steak, if you wish. Grill for 10 to 15 minutes for medium rare, flipping halfway through cooking time. Allow to rest for 10 minutes before slicing.
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.