This frittata is a celebration of heirloom varieties of quinoa and kale that show their blush. And the lively red sauce assures that this meatless main is a dish you’ll want to place on regular rotation in your kitchen. Serve leftovers at room temperature or warm in the microwave at medium power.
When it comes to making frittatas, a well seasoned cast-iron skillet that can effortlessly go from stovetop to oven is up to the job. It also makes frittatas with nicely browned edges. (Read: yum!)
In saucepan, bring quinoa, 1 1/2 cups (350 mL) water, and a couple pinches of salt to a boil. Reduce heat to medium-low and simmer, covered, for 15 minutes, or until quinoa is tender and water has absorbed. Set pan aside, covered, for 5 minutes and then fluff quinoa with fork. Let cool slightly.
In large bowl, whisk together eggs, milk, Parmesan, thyme, and black pepper. Stir in cooked and cooled quinoa.
Preheat broiler with the rack about 6 in (15 cm) from the top. In 8 in (20 cm) ovenproof skillet, heat oil over medium heat. Add shallots and garlic; heat for 2 minutes. Stir in kale and heat until wilted but still bright green. Carefully pour egg mixture into skillet. Cook for 3 minutes, without stirring. Place pan in oven and broil frittata until top is lightly browned and eggs have firmed up in centre, about 4 minutes. Remove frittata from oven and let rest for 3 minutes. Loosen edges with spatula and cut into 4 wedges.
To make sauce, place sun-dried tomatoes in bowl and cover with 1 cup (250 mL) hot water; let soak for 15 minutes. In blender or food processor, place sun-dried tomatoes, 2 Tbsp (30 mL) soaking liquid, sour cream, roasted red pepper, lemon juice, and cayenne; blend until smooth. If needed, add more soaking liquid to help with blending.
Serve frittata wedges with tomato sauce.
This recipe is part of the Red Spread 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.