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.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.