A chocolate salad dressing? How else would you dress a salad during this month of love? Don’t let the unusual flavour combinations of this salad dissuade you—juicy meat and mellow mozzarella are brazenly balanced with sweet-tart chocolate balsamic vinegar dressing. Blasting strawberries in the oven is a method to coax out more of their inherent sweetness as the flavour of the berries cooks down and concentrates. If desired, you can use chicken breast instead of turkey.
It sounds all chef-y, but poaching is really nothing more than gently cooking food in a liquid with the primary goal of keeping lean meats such as turkey and chicken breast juicy and plump. Ideally, you want to keep the water temperature at 160 F (71 C) while the meat cooks and skim off any foam on the water surface.
In large pot, place turkey, broth, and 1/2 tsp (2 mL) salt. Add enough water to pot so that turkey is completely covered by liquid by at least 1 in (2.5 cm). Bring liquid to a temperature where it is steaming, with just the rare bubble breaking the surface. Reduce heat, partially cover pot, and poach for 20 minutes, or until meat is cooked through to an internal temperature of 165 F (74 C).
Remove turkey from water and, when cool enough to handle, thinly slice.
Meanwhile, heat oven to 350 F (180 C). Gently toss strawberries with lemon juice and a couple pinches of salt. Arrange strawberry halves in a single layer on parchment-lined baking sheet and roast for 25 minutes.
In small bowl, microwave chocolate on high power in 15-second intervals, stirring between each interval, until melted. Alternatively, use a double boiler. Stir in balsamic vinegar, honey, mustard, and remaining 1/4 tsp (1 mL) salt. Add olive oil in a steady stream, whisking constantly. Stir in cacao nibs.
Divide salad greens among serving plates and top with sliced orange pepper, green onions, and turkey. Scatter on mozzarella, almonds, and roasted strawberries. Drizzle on dressing.
This recipe is part of the Dark Delights collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.