Sweet and savoury at once, this whimsical play on a breakfast classic proves salad also deserves a spot on a morning menu. The toasted bread, sausage, and dressing can be made up to 2 days in advance, so Mom need not wait around to luxuriate in this delicious brunch on her special day. These days, there are good vegan sausage options if any family members are following a meat-free diet. Look for bread and sausage options with lower sodium numbers.
4 cups (1 L) cubed whole-grain bread
1 Tbsp (15 mL) + 1 tsp (5 mL) grapeseed or sunflower oil
4 links turkey or chicken sausage 1/4 cup (60 mL) creamy peanut butter
2 Tbsp (30 mL) white wine vinegar
2 tsp (10 mL) honey
2 tsp (10 mL) grated or finely minced ginger
8 cups (2 L) salad greens
1/2 cup (125 mL) fresh mint, roughly chopped
1 large yellow or orange bell pepper, thinly sliced
2 cups (500 mL) sliced strawberries
2 oz (55 g) soft crumbled goat cheese, optional
Heat oven to 350 F (180 C).
In large bowl, toss bread with 1 Tbsp (15 mL) oil and squeeze gently so bread absorbs oil. On a baking sheet, spread bread cubes out and bake, stirring once halfway, for 10 minutes, or until golden brown and crispy.
Pierce sausage casings several times with a fork or skewer. In skillet, heat 1 tsp (5 mL) oil over medium-high heat. Place sausage in pan and heat until cooked through and an internal temperature of 165 F (75 C) is reached, flipping once, about 3 minutes per side. Remove sausage from pan and, when cool enough to handle, slice into 1/2 in (1.25 cm) pieces.
In small bowl, whisk together peanut butter, vinegar, honey, ginger, and 2 Tbsp (30 mL) warm water until smooth. If needed, add more water, 1 tsp (5 mL) at a time, until a pourable consistency is reached.
Divide salad greens, mint, bell pepper, sausage, strawberries, and toasted bread cubes among serving plates or bowls. Drizzle peanut butter dressing overtop. Scatter on goat cheese if using.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.