Bored stiff of the same old lunch sandwich? Well, there is nothing fishy about this sandwich that is sure to add excitement to midday meals or even summer picnics. Serve extra chutney with egg dishes.
Heat oil in heavy-bottomed saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Place garlic, fennel seeds, and mustard seeds in pan and heat for 1 minute. Add tomatoes, port, lemon zest, and black pepper to pan, bring to a boil, and simmer uncovered over medium-low heat until liquid has reduced by about half and mixture has thickened, about 15 minutes. Stir in balsamic vinegar.
Place salmon and a couple pinches of salt in large saucepan. Add enough water to cover salmon by at least 1 in (2.5 cm). Bring to very slight simmer with a few bubbles breaking the surface and cook for 8 minutes, or until fish is cooked through. Skim off any foam that forms. Remove fish with slotted spoon and gently break apart flesh with fork.
Divide salmon among five bread slices. Top with equal amounts tomato chutney and spinach. Top with remaining bread slices and slice each in half.
This recipe is part of the Go Wild collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!