Simple and satisfying, this recipe makes the most of fennel’s texture by caramelizing the edges and roasting it until just tender. The mixture of almonds and nutritional yeast gives a cheesy flavour while kicking up the levels of iron and protein.
Reserve any remaining topping in an airtight container in the fridge for up to a week. Enjoy it sprinkled on pasta, on sauteed greens, or in soups.
Preheat oven to 375 F (190 C).
Wash fennel. Cut across top to remove fronds, then cut across the base, before cutting lengthwise into quarters and then into eighths. Cut away remaining core at the centre of each piece, leaving just enough to keep each piece of fennel together. Season with salt and pepper.
In oven-proof and stovetop-safe baking dish, heat olive oil on medium high heat. Place fennel pieces, cut side down, in oil and allow to sear, until golden, turning once. Place baking dish in the preheated oven and bake for 20 minutes.
While fennel cooks, in small bowl, combine almond flour, nutritional yeast, and oregano. Stir well and set aside.
When fennel has completed its first 20 minutes of baking, remove baking dish from oven and turn the fennel pieces. Sprinkle about 3 Tbsp (45 mL) of topping overtop and return to oven. Bake for a further 10 minutes, sprinkle pine nuts overtop, and then turn oven to broil. While watching carefully, broil until topping is nicely browned and pine nuts are just golden. Garnish with reserved fennel fronds; serve immediately, and enjoy!
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.