Wedge salads have come and gone, but we’re bringing them back in style, this time with a contemporary, colourful twist. Instead of cloying blue cheese dressing, a gently sweet honey mustard dressing drapes overtop boats of radicchio. A dukkah-inspired walnut crumble adds requisite crunch in lieu of croutons and bacon bits.
For crumble, in mortar and pestle or food processor, crush or pulse walnuts, sesame, coriander, and pepper to a medium-fine grind (leave some texture). Add mixture to dry skillet and toast over medium heat, stirring almost constantly, for 4 to 6 minutes, until fragrant and medium-brown in colour. Use immediately, or cool and store in airtight container in refrigerator for up to 3 months.
For dressing, in medium bowl, whisk yogurt, lemon juice, tahini, mustard, honey, and salt.
To serve, add 2 radicchio wedges to each serving plate, drizzle dressing on top, and sprinkle with crumble.
This recipe is part of the Lettuce collection.
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!