Asparagus and beans are a classic salad combo. We’ve kicked it up a notch with a zesty lemon dressing and served it with seared scallops dusted with smoked paprika for an added robust flavour. And for extra crunch? Scatter some crisped onions or shallots overtop, if you wish; these are easy to make, but also available in various local food stores.
In large bowl, make dressing by combining lemon juice, mustard, lemon zest, and syrup or honey. Stir to blend. Slowly whisk in olive oil until emulsified. Set aside.
Snap woody ends from asparagus spears and discard. Using mandoline or vegetable peeler, shave spears lengthwise into long fronds. Place in bowl with dressing. Do not toss.
In small pot of boiling water, cook fava beans for about 4 minutes, or until tender but still bright green. Remove with slotted spoon to bowl of ice water to immediately stop the cooking. Drain and remove outer shells, and add beans to asparagus.
Add snap peas to boiling water and blanch for 1 minute, or just until bright green but still crisp. Remove with slotted spoon to bowl of ice water to stop the cooking. Drain and blot dry. Add to asparagus and fava beans. Set aside.
Remove side muscle from scallop and discard. Pat scallops dry with paper towels. Dust proportionately with paprika and cumin. In large skillet, heat oil on high. Add butter to pan. When it sizzles, gently add scallops to hot pan, being careful that scallops don’t touch each other. You may need to cook scallops in batches, adding a little more oil and butter to pan depending on size of skillet. Sear scallops for about 2 minutes per side or until a light golden crust forms. Transfer to clean plate as they are done. Drizzle with lemon juice.
To serve salad, toss asparagus, beans, and peas together with dressing from bottom of bowl.
Serve individual portions with a couple of seared scallops on top of each. Garnish with pea shoots and scatter some crispy onions overtop, if using.
These breakfast pops are the perfect way to start a summer day. The surprise addition of homemade granola embedded in the pop takes this from a snack-time treat to a filling breakfast to fuel the day ahead. Incorporating fermented foods, such as yogurt, into our diet helps to enhance the body’s absorption of proteins, vitamins, and minerals. Customize these breakfast pops with whatever combination of fruit you have on hand.
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.