This delicious plate was adapted from an Ottolenghi (Yotam Ottolenghi—UK chef and cookbook author) recipe. Rather than serving blistered tomatoes on yogurt, we jazzed it up on a bed of warm, creamy polenta. The crisp raw fennel adds a delightful crunch along with toasted pine nuts. Serve as an appetizer, starter, or main course with crusty bread or toast points.
Hop up to the counter and take this recipe to a new level by replacing toasted pine nuts with crispy, roasted crickets as a nutty addition.
Preheat oven to 425 F (220 C).
In large bowl, combine tomatoes and drizzle with olive oil, sliced shallots, garlic, thyme, oregano, sugar, cumin, lemon zest, salt, and pepper. Toss together to coat evenly. Place on baking sheet just large enough to fit tomatoes snugly in a single layer, scraping any remaining spices and herbs from bowl on top. Bake in centre of oven for 20 to 25 minutes, or until they begin to blister. Stir occasionally. Remove when tomatoes are as done as you like. Remove stems from herbs and discard.
Meanwhile, in large saucepan, heat water and nondairy milk to boiling. Slowly whisk in cornmeal, nutritional yeast, and cricket powder until fully mixed. Reduce heat to medium-low and cook, whisking constantly, until polenta is slightly thickened, about 2 to 3 minutes. Cover and let simmer for 25 to 30 minutes, stirring every 5 minutes to ensure polenta is not sticking to bottom of saucepan and to prevent it from clumping. Mixture should be gently bubbling and creamy, and gently fall from the stirring spoon in ribbons.
Transfer polenta to warmed large platter and spread out with the back of a spoon. Scatter with shaved fennel. Tumble roasted tomatoes and their juices overtop. Drizzle with oil. Scatter with pine nuts, and garnish with fennel fronds.
This recipe is part of the Micro Mini Maxi Superfoods collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
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.