Turnips are low in calories and a good source of calcium and iron. Their punchy flavour is a good match for this zippy sauce. Traditionally, chermoula is used as a marinade, but here it makes a flavourful dressing too.
Salad
2 small turnips, peeled and chopped
1 medium white potato, peeled and chopped
1 large white onion, chopped
1 tsp (5 mL) extra-virgin olive oil
Sea salt, to taste
1 cup (250 mL) cooked chickpeas
Chermoula Sauce
1 1/2 cups (350 mL) chopped cilantro leaves, packed
2 garlic cloves, minced
1/2 tsp (2 mL) smoked sweet paprika
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) sea salt
Pinch of saffron threads, crumbled (optional)
Pinch of cayenne (optional)
2 Tbsp (30 mL) extra-virgin olive oil
Juice of 1 lemon
Preheat oven to 425 F (220 C). Toss turnips, potatoes, and onions with oil and salt. Spread out on baking sheet and roast until tender, 20 minutes.
Meanwhile, for sauce, place all ingredients in blender and whirl until puréed. Taste and add more oil, if needed.
Toss warm veggies and chickpeas with sauce. Serve warm or refrigerate until cold.
Serves 4.
Each serving contains: 222 calories; 5 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 27 g total carbohydrates (5 g sugars, 6 g fibre); 56 mg sodium
source: "White Vegetables", alive #372, October 2013
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.