Fish and chips with tartar sauce is a meal attached to memories ranging from sunny beachside vacations to drizzly days in England, from late nights at the pub to Friday night dinners, and beyond. It’s clear that this classic combo means something different to everyone, but it isn’t always the healthiest choice. This dish is for those in-between fish and chips moments, though it still feels familiar thanks to a velvety Green Goddess Cream, vinegary capers, and hearty vegetables. Enjoy it with your local catch of the day.
Any sweet and bitter combination of vegetables will work here. Try sweet potatoes and kale, or golden beets and dandelion greens.
For vegetables, arrange oven racks to accommodate two baking sheets and preheat oven to 425 F (220 C). Line vegetables up on two large rimmed baking sheets, coat with oil, and season with salt. Roast trays for 15 minutes, flip top tray to bottom and bottom to top, and roast for another 10 to 15 minutes, until vegetables are tender.
After vegetables are out of oven, add trout to parchment-lined baking sheet, season with salt and pepper, and roast for 8 to 12 minutes, or until cooked to desired doneness.
For Green Goddess Cream, in blender or food processor, combine all ingredients in order listed. Blend until smooth and pale green. Transfer to serving bowl.
Briefly reheat vegetables in oven if necessary, though room temperature or chilled is a really nice way to eat this dish, especially at lunch. Arrange roasted vegetables on plates and add largely flaked pieces of trout. Top vegetables and trout with a drizzle of Green Goddess and sprinkle of capers. Serve with additional dressing, if desired.
This recipe is part of the A New Kind of Healthy collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.