Many of us are familiar with age-old sweet and sour meatballs, regular fare on the buffet line or served from a slow cooker or fondue pot with long-handled forks. Roasted meatballs anyone? This version is definitely upscale and will have everyone hovering with forks in hand.
Red Onion Marmalade is a delicious accompaniment to many different dishes. For the vegetarian, warm it up and serve over Camembert or goat cheese. And for a vegan touch, cube and brown tempeh or tofu and spoon warmed onion marmalade overtop.
To make marmalade, peel onions, halve, and thinly slice. Thinly slice 4 garlic cloves. In large, heavy saucepan, heat butter and oil over high heat. Add onions and garlic and stir to evenly coat. Sprinkle with sugar, fresh thyme, and red pepper flakes, and stir to dissolve sugar. Bring to a boil and then reduce heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally. Onions are ready when juices have evaporated and they begin to caramelize. Add wine, sherry vinegar, and Port and stir in. Continue to cook, uncovered, over medium heat for 25 minutes, or until liquid has reduced by two-thirds and onions are a deep mahogany colour. Remove and cool. Add a pinch of salt, to taste, if you wish. Cover and refrigerate until ready to serve. Marmalade can be stored in the refrigerator for up to a week. Simply reheat before serving.
To make meatballs, preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
In small saucepan, heat 1 Tbsp (15 mL) oil. Add minced shallots and garlic and sauté briefly until soft. Transfer to large mixing bowl along with remaining ingredients, except ground beef and chives. Stir together to blend. Add ground beef and, using your hands, work in seasoning mixture until evenly blended. Shape into 1 Tbsp (15 mL)-sized balls. You should have about 22 meatballs.
On parchment-lined baking sheet, place meatballs in single layer, making sure they don’t touch one another to allow for even browning during baking. Bake, uncovered, for 20 to 25 minutes, or until centre of meatballs read 160 F (320 C) when tested with a meat thermometer.
Place meatballs on serving platter and spoon marmalade overtop. Sprinkle with chives and serve with bamboo skewers.
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.