Take inspiration from your local salad bar to turn your take-along (or at-home) lunches into a cafeteria-style feast—hold the hefty price tag.
Head to your nearest salad bar and glean inspiration. Many salad bars list the ingredients, giving you a bit of insider knowledge to mimic the dishes at home.
Preheat oven to 350 F. To ovenproof ceramic or glass pot with lid, add beets and a splash of water. Cover and bake until tender, about 1 hour. When cool enough to handle, remove skin from beets and cut into manageable (bite-sized) pieces. Reserve.
To medium bowl, add onion, or pack into large Mason jar. In small saucepan, bring vinegar, water and sugar to a boil. When liquid boils and sugar is dissolved, immediately pour over onions. Cover and set aside for at least 10 minutes, or up to 1 month if stored in refrigerator.
Add pickled onions to large bowl, reserving pickling liquid. Add kale to onions and massage with your hands until kale darkens in color and begins to tenderize, about 15 seconds.
Take 1/4 cup reserved onion pickling liquid (refrigerate remaining liquid for another use) and add to small bowl or lidded Mason jar, followed by oil, mustard, tamari and garlic. Shake or whisk to combine. Add dressing and roasted beets to kale. Toss everything together until well incorporated. Store covered in refrigerator for up to 5 days, until ready to serve.
In food processor, pulse garlic until finely minced; add tomatoes, walnuts, oil, vinegar and oregano or basil. Blend until a thick paste forms.
To large bowl, add tomato mixture along with rice or quinoa and chickpeas. Toss everything together until well incorporated. Store covered in refrigerator for up to 3 days, until ready to serve.
To bowls or to-go containers, add portions of Kale and Roasted Beet Salad with Pickled Onion Vinaigrette and Sun-Dried Tomato, Brown Rice and Chickpea Salad.
Halve, pit, slice and peel avocados, then add on top of bowls or to containers along with a hefty squeeze of lemon to retain color. Sprinkle with chili flakes.
This recipe is part of the Plant-based prep school collection.
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!