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 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.