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 stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.