This Middle Eastern-inspired dish presents itself as exceptionally fanciful, but it comes together quick enough for a weekday dinner while bringing an array of wonderful textures to the table. If using thicker carrots, slice them in half lengthwise before roasting.
Za’atar is a cherished Middle Eastern spice blend consisting of sumac, sesame seeds, and herbs such as thyme. One taste and you’ll be looking to add it to dishes wherever you can. It can punch up everything from salad dressings to soups, roasted vegetables, and dips.
To save time in the kitchen, consider making big batches of ancient grains at once and then freezing extras for future use.
Bring 2 cups (500 mL) water to a boil in medium-sized saucepan. Add freekeh and a couple of pinches of salt. Return to a boil, reduce heat to medium-low, and simmer covered until water is absorbed and grains are tender, about 20 minutes. Remove from heat, drain any excess liquid, let stand covered for 5 minutes, and then fluff with fork. Stir chickpeas, apricots, and garlic into pan. In small bowl, whisk together 2 tsp (10 mL) oil, lemon juice, cumin, and black pepper. Toss dressing with freekeh mixture.
To roast carrots, preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it preheats. Toss carrots with 2 tsp (10 mL) oil and salt. Spread out carrots on hot baking sheet and roast for 30 minutes, or until carrots are easily pierced with a fork near the top of their stems. If needed, remove any carrots from oven that have finished cooking before others.
Heat dry skillet over medium heat. Add pistachios and heat until fragrant and darkened, shaking the pan often, about 3 minutes. Let cool and then roughly chop. Whisk together yogurt, zau2019atar, and pinch of salt.
To assemble the dish, pour freekeh mixture onto large serving platter. Arrange roasted carrots in single layer over mixture. Drizzle yogurt sauce over top, then sprinkle on pistachios and parsley.
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.