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 Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!