This delicious meatless entrée is perfect as a side dish for the vegetarians in your Christmas crowd. But it also serves as a lovely stand-alone brunch dish. It’s delicious served with a creamy butternut squash soup and accompanied by a crisp salad.
Substitute carrots and beans with roasted asparagus, and add a little lemon zest to pack a punch.
Place carrots and green beans in saucepan with boiling water and cook for 4 to 5 minutes, until almost tender. Drain and blot dry. Toss in bowl with oil and 1 Tbsp (15 mL) honey, then spread out in single layer on parchment-lined baking sheet. Bake in oven for 20 minutes, shaking pan occasionally for even roasting. Remove and set aside to cool.
Meanwhile melt butter in large skillet. Add shallots and sauteu0301 until soft, about 2 minutes. Stir in mushrooms and continue to sauteu0301 over medium heat until mushrooms are tender and beginning to dry. Spread out on baking sheet to cool.
Place one-third of sauteu0301ed mushrooms in food processor along with cream cheese, sage, and 2 Tbsp (30 mL) pine nuts. Pulse, scraping down sides of bowl with rubber spatula, until a coarse mixture results. Transfer to large bowl and add remaining sauteu0301ed mushrooms. Add salt and pepper, to taste. Set aside to cool.
Reduce oven temperature to 375 F (190 C). Roll out puff pastry on lightly floured surface to 10 x 12 in (25 x 30 cm) rectangle and place on parchment-lined baking sheet with shallow sides. Score 1/2 in (1.25 cm) border along each edge. Prick centre of puff pastry in several places. Partially bake in oven for 12 to 15 minutes. Remove and place baking sheet on rack.
Tap down middle of pastry with spatula or back of spoon, as it will have puffed during baking. Spoon mushroom mixture overtop puff pastry just within the borders. Gently spread out with metal spatula. Tuck roasted vegetables in rows on top of mushrooms. Drizzle with remaining 1 Tbsp (15 mL) honey. Scatter 1 Tbsp (15 mL) pine nuts overtop.
Bake for 12 to 15 minutes, or until pastry is nice and golden and filling is piping hot. Serve with a radicchio and endive salad.
This recipe is part of the Festive Fusions collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.