This is a great addition to an alfresco lunch or a light and lovely afternoon snack. Sumac gives this salad a pop of peppery bright flavour that brings out the sweet fruitiness in the berries. The cucumbers temper the heat in the spicy almonds.
Tip: Persian cucumbers are small and thin-skinned, and with fewer seeds than English cucumbers. Substitute one large English cucumber for three Persian ones.
Harissa is a spicy and aromatic chili paste made from chili peppers, paprika, and olive oil. Often used in Middle Eastern and North African cooking, it lends a spicy, smoky flavour to dishes. It’s most commonly found in ready-made jars, tubes, and cans. Look for it in Middle Eastern markets or specialty food shops, but if you can’t find it, use your favourite chili paste or hot sauce.
Using fingers, coarsely break cucumbers into chunks. Place in bowl with berries. Sprinkle with cilantro, sumac, and salt. Let stand for 15 minutes to blend flavours.
Meanwhile, toss almonds with harissa (if harissa is too thick, thin with a little olive oil), then roast in preheated 375 F (190 C) oven until fragrant, 5 minutes.
Thin yogurt with milk to make it easier to drizzle.
Place berry mixture on platter. Drizzle with yogurt and sprinkle with spiced almonds. Taste, and sprinkle with more sumac, if needed.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.