This beautiful dish is delicious as a standalone meal, but it also doubles as an impressive side. The deep red beet sauce is supremely good for heart health. And making matters easier is the fact that, if scrubbed well, you don’t need to peel the beetroots. Roasting softens the skin, which is then whirled into creamy perfection. There are loads of options for toppings, ranging from any variety of cheese (or none at all) to a wide assortment of toasted nuts.
This delicious rosy sauce can be served tossed with any type of grain from rice to pearl couscous. Top with shaved Parmesan, if you wish. Scatter baby arugula leaves overtop for an added punch of flavour.
Preheat oven to 375 F (190 C). Scrub beetroots thoroughly and cut into quarters. Place in ovenproof saucepan with tight-fitting lid. Add garlic, 4 sage leaves, and 1/4 cup (60 mL) water to pot. Cover tightly and bake in oven for 45 minutes to 1 hour, or until beetroot wedges are very tender when pierced. Remove from oven and, with slotted spoon, remove beetroot to separate bowl to slightly cool. No need to peel.
In high-speed blender, place beetroot wedges along with baked sage leaves and roasted garlic. Add 1/2 cup (125 mL) water, balsamic vinegar, sea salt, and pepper and pulse until mixture is creamy and thick enough to coat cooked pasta evenly. Add a splash more water if mixture appears too thick.
Fill large saucepan with water and add generous pinch of salt. Bring to a boil. Stir in spaghettini, and cook until al dente, about 6 minutes.
While spaghettini cooks, heat oil in skillet. Add diced fennel and gently sauteu0301 over medium heat for 5 minutes, or until pale golden. Transfer to plate. In skillet, add a splash more oil, if needed, and place remaining sage leaves. Fry until crisp but not darkened. Set aside.
Drain spaghettini well and return to saucepan. Pour beet sauce overtop and gently fold together to evenly coat until beautifully rosy coloured. Gently stir over low heat until warm.
Serve warm in shallow bowls. Scatter diced fennel overtop. Top with crumbled cheese and toasted walnuts. Garnish with fennel fronds and add a pinch of crushed red pepper flakes. Drizzle with a little extra balsamic and a splash of olive oil, if you wish, and serve piping hot.
This recipe is part of the Heartfelt Foods 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.