Serves 6 to 8
This dish doubles as an appetizer or a main. Whip up the aioli ahead and refrigerate until ready to pack for your picnic. Slip marinated and skewered prawns into a tightly sealed container and pack on ice to grill on location. It’s a delicious and easy midday snack.
In bowl, place cashews, cover with hot water, and set aside to soak until water has cooled. Drain well and place cashews in high-speed blender along with remaining aioli ingredients. Whirl until blended and smooth, scraping down sides of bowl occasionally. Add some water, if needed, to make aioli nice and creamy. Taste and add more lemon, chipotle, or ground cumin if you wish. Chipotle Aioli can be stored in a tightly covered jar in the refrigerator for up to 1 week.
For prawns, in small food processor or blender, combine olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Whirl until thoroughly blended. Place in large bowl.
Peel and devein prawns, leaving tails intact. Pat dry. Add to olive oil mixture and gently massage into prawns. Refrigerate and marinate for 30 minutes to 1 hour. Soak 6 wooden skewers in water for 30 minutes.
Grease barbecue grill and preheat to medium high. Thread several prawns onto each soaked skewer. Alternate with water chestnuts and chunks of pepper, if you wish. Brush with a little added olive oil, if including vegetables on skewers.
Grill prawns about 5 in (13 cm) from direct heat for 1 to 2 minutes per side. Serve hot or cold with Chipotle Aioli.
Want a speedy traditional Chipotle Aioli with half the fuss? Stir a splash of lemon juice, maple syrup, minced chipotle in adobo sauce and generous pinches of ground cumin into 1/2 cup (125 mL) prepared mayonnaise. Whisk to blend. Aioli can be refrigerated for a few days.
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!