A muffaletta is a sub-style sandwich stuffed into a round loaf. Typically it’s loaded with deli meats, but this version takes advantage of fresh summer tomatoes, roasted red capsicums, marinated artichokes and loads of kale. The secret to the sandwich is the olive spread: this is the main flavour base so it needs to pack big, bold flavour. For best results, use a mix of black and green olives with a hint of garlic.
1/4 cup (60 ml) chopped pitted black olives
1/4 cup (60 ml) chopped pitted green olives
3 tsp (15 ml) capers
3 tsp (15 ml) lemon or lime juice
3 tsp (15 ml) extra-virgin olive oil
1 garlic clove, minced
1 large round organic bread loaf (try rye or your favourite gluten-free option)
6 marinated artichokes, chopped
3 roasted red capsicums, patted dry and thickly sliced
2 yellow tomatoes, thickly sliced
1 avocado, sliced
1/4 red onion, cut into rings
4 large kale leaves, shredded
Place olives, capers, lemon or lime juice, olive oil and garlic in food processor. Whirl to form a coarse purée.
Slice bread in half horizontally. Tear out soft bread centre, leaving a shell about 1 in (2.5 cm) thick. (Freeze torn-out bread and use to make bread crumbs another day.)
Spread top and bottom shell with olive mixture. Cover bottom with artichokes, red capsicums, tomatoes, avocado and onion rings. Finish with kale. Cover with top bread shell, then gently press down. Wrap snugly in kitchen towel and pack in a biscuit tin so it keeps its shape and catches any drips. Refrigerate until ready to eat. Flavour improves as it sits. Cut into wedges and serve.
Each serving contains: 916 kilojoules; 6 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 29 g total carbohydrates (4 g sugars, 6 g fibre); 466 mg sodium
source: "Splendour in the Grass", alive Australia #22, Summer 2014
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!