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.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
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.