The bright flavour of lemon, sweet sun-kissed blueberries, and the unexpected crunch of poppy seeds will make this sweet treat a summer staple in your freezer. The hardest part is waiting for it to freeze!
The eggs are now pasteurized and you can safely use the egg whites, as called for, in this recipe.
In small saucepan, stir together blueberries, orange juice, vanilla, and 1 Tbsp (15 mL) honey over medium heat. Cook, stirring occasionally, until berries have softened and juices have reduced to a thin syrup, about 10 to 15 minutes. Transfer blueberry sauce to bowl and refrigerate until chilled.
Meanwhile, in small bowl stir together remaining 3 Tbsp (45 mL) honey, lemon zest, and poppy seeds.
In bowl of stand mixer fitted with whisk attachment, whip cream and Limoncello to soft peaks. Drizzle in honey mixture and continue to whip just until stiff peaks form.
In another bowl, whisk together egg whites until stiff peaks form. Gently fold into cream mixture.
Cover bottom of large airtight container with a thick layer of cream mixture. Spoon dollops of cooled blueberry sauce over cream mixture; donu2019t worry if itu2019s not pretty. Continue to layer cream mixture and blueberry sauce until theyu2019re all used up. Using butter knife or handle of a spoon, swirl blueberry sauce into cream mixture a few times.
Cover ice cream with parchment paper, making sure it touches the surface of the mixture, before placing lid on container. Freeze until frozen, about 4 hours.
To serve, divide ice cream among serving bowls and garnish with additional blueberries, if desired.
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.