This cheerful yellow soup not only has plenty of eye appeal, but it’s also delicious served hot or cold, making it über versatile as well. As with all bell peppers, these yellow beauties are chock full of vitamin C—four times more than a medium orange.
An excellent way to develop an especially creamy soup in place of potato is adding canned white beans such as kidney or navy beans. Puréed with soup ingredients, it becomes silky smooth while adding essential fibre to your diet.
Preheat oven broiler and place rack in highest position. Grease baking sheet with olive oil.
Cut peppers in half and remove stems and seeds. Place cut side down on baking sheet. Lightly brush with olive oil. Broil until skins blacken, about 8 minutes. Transfer to bowl and tightly seal to steam. Set aside until peppers are cool enough to handle.
Alternatively, broil whole peppers on a barbecue, turning them with long-handled tongs until peppers are blackened and blistered. Place in bowl and tightly seal to steam and cool.
In large heavy saucepan, heat oil. Add onion, celery, and carrot, and sauteu0301 until onion is clear. Add potato, garlic, thyme, and bay leaf, and sauteu0301 for a minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.
While potato is cooking, peel skin from peppers; chop peppers, and place in bowl. Add any juices that may have collected. When potato is tender, remove bay leaf. Add roasted peppers and any juices that may have collected to saucepan with potatoes. Stir together.
Transfer mixture to high-speed blender and pureu0301e until smooth and creamy. Alternatively, pureu0301e using hand-held stick blender. Return to saucepan and heat through just until piping hot. Add a splash of lemon, if you wish.
In bowl, stir together gremolata ingredients. Serve soup with gremolata scattered overtop. Dot with hot chili oil, if you wish. Serve with a smattering of finely diced croutons as an option.
This recipe is part of the A Feast in Yellow collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.