Little Gem is a variety of lettuce that is becoming increasing popular and available in markets and grocery stores. Tender, bright, crisp wedges act as an ideal knife-and-fork Caesar salad green or, as here, crudité. A clean yet rich lemon aioli (mayonnaise laced with garlic) is the ultimate adult reinvention of bottled ranch dressing.
Create a deconstructed salad platter, inspired by the French Grand Aioli. Add a bowl of this lemon aioli to the centre of your plate and arrange a variety of small lettuces such as endive, Bibb, Little Gem, and radicchio for guests to dip into.
For aioli, combine garlic and salt on cutting board and mash with flat surface of knife or bottom of drinking glass until a thick paste forms. Add to small food processor or blender along with egg yolk, lemon zest, lemon juice, and mustard. Blend to combine. With machine running, very slowly drizzle in oil until mixture is creamy, pale yellow, and thick. Transfer to serving bowl or refrigerate airtight for up to 1 week.
To serve, arrange Little Gem leaves on plate and serve alongside aioli. Garnish with mint and pepper.
This recipe is part of the Lettuce collection.
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.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.