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.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.