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 Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
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.