The Hawaiian red sea salt used to garnish this salad can be found at most gourmet markets. Substitute a quality fleur de sel.
1 red grapefruit, peeled, pureed, and strained 1 tsp (5 mL) chopped shallots 1 tsp (5 mL) lemon zest 1 Tbsp (15 mL) chopped fresh tarragon 2 free-range egg yolks 1/4 cup (60 mL) champagne vinegar 3/4 cup (175 mL) grapeseed oil
Place all ingredients, except oil and vinegar, in food processor. Process at high speed, gradually adding oil until dressing thickens. Add vinegar. Leftover dressing can be sealed and kept refrigerated for up to 1 month.
1 organic golden delicious apple 1 Tbsp (15 mL) extra-virgin olive oil
Cut and core apple into 8 segments. Brush with olive oil and place on medium-high grill. Turn once after 3 minutes.
2 cups (500 mL) mixed greens, packed 2 oz (125 g) blue cheese Pinch Hawaiian red sea salt (optional)
Crumble blue cheese and set aside 1 Tbsp (15 mL) for garnish. Toss greens with Grapefruit Vinaigrette and blue cheese. Season with red sea salt and divide salad among 4 plates. Garnish with grilled apple segments and remaining cheese.
This recipe is part of the Chef Marcus Von Albrecht collection.
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.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.