This is one of those amazing side dishes that disappears incredibly fast! It’s a fancy, restaurant-worthy recipe that is sure to impress special guests. (If you are serving a large crowd, I recommend doubling the recipe, since it only serves four as a side.)
If you’ve been skeptical about arugula in the past, I encourage you to give this recipe a try; the spicy, peppery-tasting green pairs beautifully with a bold and bright pesto. If you can’t find baby arugula, be sure to chop regular arugula into bite-sized pieces so it’s easier to eat. Hemp hearts add a kick of protein and omega-3 fatty acids for a nutritional boost. This dish is amazing served warm, but the chilled leftovers taste great as well.
Per serving:
Preheat oven to 400 F (200 C). Line extra-large baking sheet (15 x 21 in/38 x 53 cm) with parchment paper.
Place potatoes on baking sheet and toss with oil until thoroughly coated. Spread potatoes into even layer. Season with a couple of pinches of salt and pepper.
Slice top off garlic bulb so all individual garlic cloves are trimmed. Place garlic bulb on square of aluminum foil (about 8 in/20 cm square) and drizzle top of cloves with olive oil. Wrap garlic bulb entirely in foil and place on baking sheet with potatoes.
Roast potatoes and garlic for 20 minutes, then remove pan from oven and flip potatoes with a spatula. Return potatoes and garlic to oven and continue roasting for 15 to 20 minutes more, until potatoes are golden and fork-tender.
In food processor, combine pesto ingredients and process until mostly smooth, stopping to scrape down bowl as necessary. Keep pesto in processor because we will add the roasted garlic as the final step.
Remove potatoes and garlic from oven. Carefully unwrap garlic bulb and let cool for 5 to 10 minutes, until cool enough to handle.
Turn off oven and return potatoes to oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze roasted garlic cloves out of the bulb. You should have about 2 Tbsp (30 mL) roasted garlic. Add into food processor with pesto. Process until mostly smoothu2014you can add a touch more oil if necessary to get it going.
This is the important part where you need to act fast; I like to assemble the salad very quickly so that itu2019s warm when I serve it. Grab a large serving bowl and place arugula in bottom of bowl. You can break arugula up into smaller pieces with your hands a bit. Then, remove potatoes from oven and quickly place in serving bowl on top of arugula. Toss potatoes and arugula with pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on hemp hearts and serve immediately.
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.