The downfall in an ol’-fashioned potato salad is the saturated fat in the mayo and bacon bits. This recipe provides the same creamy buttery flavour through the addition of edamame beans. “Edamame” is the Japanese word for the fresh green soybean, straight out of the pod. Look for them in the frozen food section of your local supermarket. Onions are also good for cancer and heart disease prevention and potatoes contribute zinc, a mineral that’s vital for men’s reproductive health. Apple cider vinegar also stimulates digestion. What a perfect combination.
1 cup (250 mL) shelled edamame beans
4 large yellow potatoes
1 red bell pepper, thinly sliced
1/2 cup (125 mL) red onion, thinly sliced
1/4 cup (60 mL) parsley, finely chopped
2 cloves garlic, crushed
1/4 cup (60 mL) apple cider vinegar
2 Tbsp (30 mL) rice vinegar
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) seeded mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) fresh ground black pepper
Bring to boil a large pot of water. While it is heating, cut potatoes into 1 1/2-in (3-cm) chunks or small 1/2-in (1-cm) dice. When water is boiling, add edamame beans and cook 5 to 7 minutes. Remove with slotted spoon and allow to cool. Add diced potatoes to boiling water. Cook until soft, about 15 minutes for larger chunks and about 10 minutes for smaller pieces. As soon as potatoes are tender, rinse in cold water and place in large bowl. Add edamame beans and bell pepper.
In separate bowl or jar, combine garlic, vinegars, lemon juice, mustard, salt, and pepper. Pour over potatoes and stir gently to mix. Garnish with red onion slices and parsley.
source: "Tex-Mex Barbecue", alive #272, June 2005
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.