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 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!