Give rutabaga a place in your french fry repertoire. It’s firm and holds its shape when baked, plus it provides a slightly sweet and savoury flavour. Once baked, it has a beautiful golden colour. Coupled with our pesto dipping sauce, it’s as eye-catching as it is tasty. But more importantly, rutabaga is an essential member of the brassica family of vegetables and contains essential vitamins and nutrients noted for combatting cancer.
Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment paper and set aside.
Peel rutabagas and cut into 3 x 1/2 in (8 x 1.25 cm) pieces to resemble fries. Place in large bowl and drizzle with olive oil. Toss to coat.
In small bowl, combine seasonings and stir to blend. Sprinkle over rutabaga and toss to coat. Place in single layer on prepared baking sheets. Bake in in oven for 20 minutes. Flip fries with spatula and rotate baking sheets. Continue to bake for 15 to 20 more minutes, or until fries are nice and golden and fork tender.
While fries are baking, prepare pesto. In large pot with simmering water, blanch kale, carrot tops, and parsley and blot dry. In high-speed blender, combine with remaining pesto ingredients except oil. Pulse, scraping down the inside of the bowl occasionally, until coarsely puréed. Add oil and pulse until mixture is as smooth and creamy as you like. Add a splash of water if you prefer it creamier. Taste and add more seasonings, if you wish.
Drizzle 1/4 cup (60 mL) dressing over each serving of fries. Scatter chopped cilantro overtop. Add a little salt if desired.
Tip: Any leftover pesto can be refrigerated for a couple of days and used for another dish such as salad or on any variety of roasted vegetables.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.