You can serve this salad as a main dinner course for a crowd, or toss it together on a lazy Sunday afternoon and you’ll be set for a week’s worth of healthy lunches.
1 Tbsp (20 ml) grapeseed oil, divided
1 cup (250 ml) oat groats
1 medium onion, diced
2 cups (500 ml) reduced-salt vegetable stock
450 g sweet potato, peeled and cubed
2/3 cup (160 ml) roughly chopped hazelnuts
2 medium carrots, finely chopped
2 cups (500 ml) finely sliced kale (cavolo nero)
396 g can black beans, drained and rinsed
2/3 cup (160 ml) dried cherries or cranberries
½ cup (125 ml) diced feta cheese
3 tsp (15 ml) fresh thyme
¼ cup (60 ml) extra-virgin olive oil
1 ½ Tbsp (30 ml) apple cider vinegar
3 tsp (15 ml) honey
¼ tsp (1 ml) black pepper
¼ tsp (1 ml) red chilli flakes
Heat 2 tsp (10 ml) grapeseed oil in medium-sized saucepan over medium heat. Add whole oats and cook, stirring often, until toasted, about 3 minutes. Add remaining grapeseed oil and onion; cook for 3 minutes more, stirring often. Add stock, bring to a boil, reduce heat and simmer covered for 35 minutes, or until whole oats are tender but still chewy. Drain any excess liquid and let cool.
While oats cook, steam sweet potato until tender. In dry frying pan over medium heat, toast hazelnuts, shaking the pan occasionally, until browned, about 3 minutes.
In large bowl toss together oats, sweet potato, carrots, kale, black beans, cherries or cranberries, feta and thyme.
In small bowl, whisk together olive oil, cider vinegar, honey, pepper and chilli flakes. Toss dressing with oat mixture. Serve garnished with hazelnuts.
Each serving contains: 1700 kilojoules; 11 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat); 51 g total carbohydrates (14 g sugars, 10 g fibre); 377 mg sodium
source: "Organic Oats", alive Australia #17, Spring 2013
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.