Once you see the vibrant colour and taste the sweetness that beet powder lends to vinaigrette, you’ll be left wondering why you haven’t been adding it to your dressings all along. The sweet, tangy vinaigrette marries well with all the creamy, meaty, and crunchy elements of this fanciful salad.
Keep the crisp No one likes finding a slimy mess in the crisper. The best way to prolong the life and crispiness of your delicate salad greens is by storing them in a container (not a plastic bag) lined with damp—not dripping wet—paper towels. Top greens with another damp paper towel, which will soak up the excess moisture that leads to spoilage, and seal shut. Storing the container in the crisper will protect your greens from being exposed to too much air.
Heat oven to 400 F (200 C). On baking sheet, place chicken and season with salt and pepper, to taste. Place in oven and roast for 20 minutes, or until internal temperature of 165 F (75 C) is reached. Let rest for 5 minutes and then slice.
To make dressing, whisk together vinegar, beet powder, mustard, maple syrup or honey, shallot, garlic, salt, and black pepper. Slowly whisk in oil.
Divide salad greens, red bell pepper, chicken, cottage cheese, and almonds among 4 serving plates. Drizzle on beet dressing.
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.