Root veggies are coming on strong at this time of year. And the brighter the colours, the richer the nutrients. No matter where you live, you’ll find local root vegetables that are perfect for this colourful medley. We’ve chosen roots available in our region, but any root will do. Our selection of roots can be prepared any which way—raw, cooked, or roasted.
Can’t find fresh burrata? Burrata (Italian for “butter”) is a semi-soft Italian cheese. Its outer curd—mozzarella cheese formed into a pouch—encases soft, stringy curd and fresh cream that has a milky, buttery flavour. If burrata is not available, substitute crumbled goat cheese or feta.
Trim and peel beetroots, carrots, and turnips. Using mandoline or very sharp knife, shave into wafer-thin slices. Shave radishes. Shave fennel lengthwise and place fennel slices in separate bowl. Drizzle with some lemon juice to prevent discolouring; toss to lightly coat.
On 6 serving plates, artfully arrange all sliced vegetables.
In medium bowl, combine oil and lemon juice. Whisk to blend. Whisk in Dijon, shallot, and rosemary until evenly emulsified. Drizzle equal amounts over sliced vegetables on serving plates. Dot with bits of burrata cheese (if using), a few capers, and a sprinkling of black pepper. Serve immediately.
This recipe is part of the Super Festive Feast collection.
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.
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.