Think of this lunch as a Mediterranean salad meets hummus. Each mouthful is blessed with great textures and flavour combinations. The generous amount of dietary fibre will keep you feeling full throughout the afternoon to help ward off any vending machine temptation. If you want to expedite your time in the kitchen, you can also use store-bought roasted peppers.
2 large red bell peppers
1 tsp (5 mL) grapeseed oil or sunflower oil
3 cups (750 mL) cooked or canned chickpeas, drained and rinsed
1 English cucumber, diced
4 Roma (plum) tomatoes, seeded and diced
2 green onions, thinly sliced
1 cup (250 mL) flat-leaf parsley, roughly chopped
8 oz (225 mL) marinated artichoke hearts
1 cup (250 mL) pitted kalamata olives, halved
4 oz (112 g) feta cheese
1/2 cup (125 mL) golden raisins
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) tahini
2 Tbsp (30 mL) white wine vinegar
1 garlic clove, chopped
1 tsp (5 mL) dried oregano
1 tsp (5 mL) sweet smoked paprika
1/2 tsp (2 mL) black pepper
Preheat oven broiler. Slice red peppers in half lengthwise and discard seeds and stem. Arrange slices, cut side down, on baking sheet and brush with grapeseed or sunflower oil. Broil 5 to 6 in (13 to 15 cm) from the heat until skins are well charred, about 10 to 12 minutes. Transfer peppers to bowl and cover tightly; let stand for 20 minutes. When cool enough to handle, remove skins from peppers and thinly slice.
In large bowl, toss together roasted peppers, chickpeas, cucumber, tomato, green onion, parsley, artichoke hearts, olives, feta cheese, and raisins.
Blend together olive or camelina oil, tahini, vinegar, garlic, oregano, smoked paprika, and black pepper. Pour dressing over salad and toss.
Each serving contains: 387 calories; 12 g protein; 21 g total fat (5 g sat. fat, 0 g trans fat); 42 g total carbohydrates (15 g sugars, 8 g fibre); 398 mg sodium
source: "The Lunch Bunch", alive #378, January 2015
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.