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.
Per serving:
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.
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.