Greens such as romaine that are sturdy enough to welcome savoury fillings are a great way to keep wraps fresh, and trim some calories to boot. If desired, you can swap out romaine lettuce for collard greens or Swiss chard. Also consider stuffing in some microgreens. Extras of the fibre-packed spread are excellent strewn over crackers.
3/4 cup (180 mL) walnut halves
3/4 cup (180 mL) dry green or brown lentils
2 red bell peppers
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
1/4 cup (60 mL) chopped kalamata olives
1/4 cup (60 mL) grated Parmesan cheese (optional)
2 tsp (10 mL) Dijon mustard
2 garlic cloves, minced
1 tsp (5 mL) lemon zest
Juice of 1/2 lemon
1/2 tsp (2 mL) cumin powder
1/4 tsp (1 mL) cayenne powder
8 large romaine lettuce leaves
1 cucumber, sliced into matchsticks
Place walnuts in bowl, cover with water, and let soak for at least 2 hours or overnight at most. Drain.
In small saucepan, combine lentils and 2 cups (500 mL) water and bring to a boil over high heat. Reduce heat to low, cover, and simmer until lentils are tender, about 30 minutes. Drain well and let cool.
Preheat oven broiler. Slice red peppers in half lengthwise and discard seeds and stem. Arrange slices, cut side down, on baking sheet and brush with small amount of oil. Broil, 5 to 6 in (12.5 to 15 cm) from heat, until skins are well charred, about 10 to 12 minutes. Transfer peppers to paper bag or bowl, close or cover with tight lid, and let rest several minutes. When cool enough to handle, remove skins from peppers and slice.
Place walnuts, lentils, oil, olives, Parmesan cheese (if using), Dijon, garlic, lemon zest, lemon juice, cumin, and cayenne in food processor and blend into pastelike mixture.
Cut off tough bottom portion of romaine leaves. Place equal amount of walnut-lentil spread, roasted red pepper, and cucumber down centre of leaves and fold taco-style.
Makes 8 wraps.
Each serving contains: 198 calories; 9 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 20 g total carbohydrates (4 g sugars, 10 g fibre); 64 mg sodium
source: "Wrap & Roll", alive #377, March 2014
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.