This version of Italian panzanella salad gets a protein and healthy fat boost courtesy of the addition of buttery salmon, while crispy quinoa offers a fun and more nutritious alternative to bread cubes. And the basil dressing adds bright flavour to each forkful.
For enhanced basil flavour, add some whole leaves to salad greens. You can also make the salad with rainbow trout or arctic char. When in season, consider including sliced local peaches.
Soaking raw red onion in a bowl of ice water for several minutes reduces some of its bite.
Preheat oven to 350 F (180 C) and line baking sheet with parchment paper. Spread cooked quinoa out on baking sheet and bake for 25 to 30 minutes, stirring a couple of times, or until crispy. Remove from oven and let cool.
Place salmon on parchment paper-lined baking sheet, season with salt and pepper, if desired, and roast in 350 F (180 C) oven for 15 minutes, or until just cooked through in the middle. Gently break apart the flesh with fork. Alternatively, you can also prepare salmon on an outdoor grill.
Place onion slices in bowl, cover with cold water, and let soak for at least 15 minutes.
To make vinaigrette, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender container along with oil, 2 Tbsp (30 mL) water, lemon juice, garlic, and a couple pinches of salt; pureu0301e until smooth.
Divide salad greens, salmon, tomatoes, cucumber, onion, olives, and goat cheese (if using) among serving plates. Drizzle on basil dressing and sprinkle on crispy quinoa.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.