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.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!