Small triangular-shaped piquillo peppers have a wonderfully smoky, sweet flavour. Native only to northern Spain, fresh ones are difficult to find. Yet bottled roasted ones are available at most gourmet delis or substitute with home-roasted red peppers (see below).
1 cup (250 mL) cooked lentils, preferably French green (du Puy) lentils
1 cup (250 mL) spinach, shredded
1/4 cup (60 mL) pitted black olives, coarsely chopped
2 Tbsp (30 mL) extra-virgin olive oil
Sea salt and ground black pepper to taste
2 Tbsp (30 mL) Parmesan cheese, grated
1 Tbsp (15 mL) raisins, coarsely chopped
8 roasted piquillo peppers or 2 roasted red peppers, cut into quarters
Stir lentils with spinach and olives. Grate lemon and add 1/2 tsp (2 mL) grated lemon peel, then squeeze in juice from lemon. Drizzle with oil and season with pinches of sea salt and pepper. Stir in Parmesan cheese and raisins, and combine well.
Slice tops off piquillo peppers and remove seeds. Gently fill peppers with salad. If using quartered red peppers, spoon salad onto one end, then roll up. Serve at room temperature.
For hot peppers: place stuffed peppers in small baking dish and lightly drizzle with olive oil. Scatter a few thin slices of garlic over top, then broil until warm.
Makes 8 stuffed peppers.
Each pepper contains: 89 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 10 g carbohydrates; 4 g fibre; 61 mg sodium
TIP: Instead of Parmesan in this recipe, substitute leftover marinated feta from the Marinated Feta, Olive, and Roasted Red Pepper Skewers recipe.
Sweet red bell peppers are the best choice for roasting. They’re so versatile—great as a sandwich condiment or blended into salsas, soups, or pasta sauces—anything that needs a hit of sweet, mildly smoky flavour. Roast a big batch to have a stash on hand.
Gas stove method: Turn flame to medium and place whole pepper directly on burner. Use tongs to rotate pepper once skin starts to blister. After all the skin of the pepper is blackened, place in a bowl and cover. Let stand 15 minutes, then peel and discard seeds.
Oven roasted method: Lightly brush whole peppers with extra-virgin olive oil and place on a baking sheet. Bake in preheated 400 F (200 C) oven until skin starts to blister and peppers are soft, turning occasionally, 40 to 50 minutes. Place in a bowl and cover. Let stand 15 minutes, then peel and discard seeds.
Storage: Place peppers in a jar or container just large enough to hold them. Cover with olive oil and refrigerate up to 3 weeks.
source: "Tapas for Two", alive #340, February 2011
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.