This power bowl is overflowing with umami showstoppers. While beets and apple add a sweet element, combining umami and sweet in one dish has become a culinary trend among savvy chefs. Sourced from Canada’s East Coast, dulse is a chewy seaweed that takes on a bacon-esque personality when turned crunchy in a hot pan. But if not available, shards of hijiki or arame or even roughly chopped nori can stand in for dulse. Other grains such as sorghum, farro, freekeh, or wheat berries can work here too. Make it plant based by swapping out egg and mackerel for grilled tempeh.
Fatty in a good way, both mackerel and walnuts contain a boatload of heart-healthy omega-3 fats. As with other seaweed, dulse is a reliable source of iodine, which contributes to proper thyroid functioning.
Watching the clock and simmering eggs for exactly 6 1/2 minutes yields cooked whites and an oozy yolk. The eggs can be cooked, peeled, and kept chilled for up to 3 days. Reheat in simmering water for 1 minute if desired.
In medium saucepan, place spelt and a couple of pinches of salt and add enough water to cover grains by 2 in (5 cm). Bring to a boil, reduce heat to medium-low, and simmer, covered, until kernels are tender, about 40 minutes. Drain any excess water.
In another saucepan, add water to a depth of about 3 in (7.5 cm); bring to a boil. Using slotted spoon, gently lower eggs into water; boil, uncovered, for exactly 6 1/2 minutes, adjusting heat to maintain a gentle boil. To bowl of ice water, transfer eggs and chill until slightly warm, about 2 minutes. Softly tap eggs against countertop to break shell in several spots and gently peel, starting from wider end containing the air pocket. Cut eggs in half lengthwise.
In skillet over medium, heat grapeseed or sunflower oil. Add dulse and heat, stirring often, until crispy, about 1 minute. Remove from skillet to cool and then chop into 1 in (2.5 cm) pieces.
Heat oven to 350 F (180 C). Spread walnut halves on baking sheet and heat until they smell toasty and are a couple of shades darker, about 10 minutes, stirring nuts once. Remove and cool. In blender container, place cooled walnuts, olive oil, cider vinegar, 1 Tbsp (15 mL) water, horseradish, mustard, garlic, rosemary, salt, and pepper; blend until smooth. If needed, add more water, 1 Tbsp (15 mL) at a time, to help with blending and reach a thinner consistency.
Divide spelt, mackerel, carrot, beets, apple, dulse, and eggs among 4 serving bowls. Drizzle on walnut sauce and top with parsley.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.