Serve this as a vegetarian main or side dish with whole grain bread and a leafy salad. Tap into the pudding; the Parmesan layer cracks like a crème brûlée, giving way to the supple, velvety bounty within. If serving this to a crowd—prepare yourself. Your guests will look at you differently and revere your very presence from this day forward.
To wow your dinner guests, use a handheld blowtorch, tableside, to brown the cheese topping.
Preheat oven to 350 F (180 C).
Cut thin slice off bottom round of squash halves to stabilize u201cbowls.u201d Place a bit of water in each squash bowl to determine if each is level, as pudding will set crooked if bottom is cut crooked; empty and pat dry.
Heat oil over medium heat; add leeks and onion, seasoning with pinch of salt and pepper. Sauteu0301 for 7 to 10 minutes, or until soft (do not brown). Cool, add tarragon and parsley, and blend until fine (do not pureu0301e).
In medium bowl, whisk eggs until pale and thick. Whisk in quark and yogurt or labneh until velvety smooth. Gently fold in leek and onion mixture until completely combined; season with salt and pepper to taste. Scoop out a little more squash, if needed, to accommodate filling. Chop and save for another recipe.
Divide pudding mixture among squash halves. Place in middle rack of preheated oven.
Bake for 40 to 45 minutes, until centre jiggles slightly. Place on cooling rack. Sprinkle 1 Tbsp (15 mL) Parmesan over each pudding. Place in top oven rack under broiler until cheese is melted and bubbly (about 75 to 90 secondsu2014watch closely).
This recipe is part of the Cheese Making at Home collection.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.