This not-too-sweet cocktail or mocktail will be the toast of your holiday gathering. If you like your cocktail a little sweeter, consider rimming half the serving glass with a mixture of coconut sugar and cinnamon.
Tip: For an equally delicious take on this mocktail, replace pears with apples.
Pair with Salmon Salad Boats!
Preheat oven to 400 F (200 C). Place rimmed baking tray in oven to warm while oven preheats.
Slice pears in halves, or quarters if large, and remove stems and core. Place pears in large bowl along with honey, vinegar, and thyme. Toss to combine.
Dump pears onto warmed baking tray in a single layer. Bake until easily pierced with fork and lightly browned; this will depend on the size and firmness of the pears, between 20 and 40 minutes. Remove tray from oven and set aside to cool for 10 minutes.
Strip roasted thyme leaves off 3 stems and place in blender, discarding stems and remaining roasted thyme sprigs. Add pears to blender along with 2 Tbsp (30 mL) water, and pureu0301e until smooth. Transfer pureu0301e to pitcher and refrigerate until ready to use.
When ready to serve, stir in sparkling water or wine or combination. Divide among champagne glasses and garnish each with a slice or two of pear and a sprig of thyme.
This recipe is part of the Holiday Cocktail Party collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.