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.
Excerpted from Oh She Glows Every Day by Angela Liddon. © Glo Bakery Corporation, 2016. Photography, Food and Prop Styling by Ashley McLaughlin. Lifestyle Photography © Sandy Nicholson. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. All rights reserved.
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 recipe is part of the Crowd-Pleasing Potluck Dishes collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.