A cold tea featuring a weed may sound about as enticing as a grass clipping spritzer, but don’t fear. Honeydew melon, boiled to extract its sweetness, makes this tea as easy on the tongue as it is on the tummy. Plus, any leftover nettles can be boiled and eaten in place of spinach in just about any dish.
Soothing herbs Members of the mint family fight bloating and indigestion, and once you use boiling water to take the bite out of stinging nettle, you’ll find this weed has a lot to offer. It’s been used to treat joint and muscle pain and is full of vitamin A and calcium.
Watch out Be sure any plants you grow or harvest from the wild have been identified correctly and haven’t been sprayed with pesticides or exposed to pollutants such as car exhaust.
Place mint and nettle in jug or jar that holds at least 4 cups (1 L).
In covered medium pot, bring 4 2/3 cups (1.16 L) water and melon to boil over high heat. Reduce heat to medium-high and simmer covered for 5 minutes. Turn off heat and allow to sit for 2 minutes.
Pour up to 4 cups (1 L) liquid and melon pieces over mint and nettle leaves; reserve leftover melon water. Steep tea for 10 minutes.
Strain out solids and return tea to jar. Chill in refrigerator for 3 to 8 hours.
While tea is chilling, prepare ice cubes by pouring leftover melon water into ice cube trays, adding mint leaves, and freezing.
Serve chilled tea over ice and sweeten to taste with stevia if desired.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.