Makes about 6 cups (1.5 L).
This lovely spread is perfect with cheese, figs, and olives. Spread on crisp crackers or toasted baguette. The surprise pairing is seafood: top that baguette slice with Maple Apple Pear Butter, a grilled prawn, and crumbled goat cheese, and it’s a winner of an appetizer!
There are many variations you can use to flavour this delicious spread. Add a splash of champagne or pear vinegar along with some toasted, chopped walnuts just before serving for a hint of elegance.
Thoroughly wash fruit and remove stems and core. Cut unpeeled fruit into wedges and place in slow cooker along with cinnamon sticks and lemon peel. Cover with lid and cook on High for 6 hours. There is enough liquid in fruit, so no added liquid is needed.
Remove cinnamon sticks and lemon peel. Using immersion blender, blend fruit until pureu0301ed. Alternatively, scoop fruit into food processor or high-speed blender and pureu0301e.
Return mixture to slow cooker and stir in syrup, vanilla, and salt. Prop lid ajar and continue to cook on Low for 4 more hours, or until fruit butter is thickened. Add a splash of apple cider vinegar, if you wish.
Cool and transfer butter to sterilized jars. Seal and refrigerate for up to 2 weeks or freeze for up to 4 months.
This recipe is part of the All In 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.