These pillowy little gnocchi are delicious with just about any sauce. We’ve made them with rutabaga so they’re full of healthy vitamins, then paired them with saffron-laced salmon and thyme. Absolutely scrumptious. Coupled with pucker-up lemon and dill, it’s a sensational blend of flavours.
Gnocchi can be a little labour intensive to prepare. Make a batch ahead and refrigerate or freeze. Then, when you’re ready to serve, presto! It only takes 4 to 6 minutes to cook from fresh or frozen.
In saucepan, combine rutabaga with enough water to cover. Bring to a boil. Boil, covered, for 25 to 30 minutes, or until rutabaga is very soft. Drain and transfer to food processor. Pulse until very smooth and creamy. You should have 2 cups (500 mL) pureu0301e. Place in large bowl and refrigerate until completely cooled.
Once cooled, stir in egg and salt. Then add 2 cups (500 mL) flour, mixing until evenly blended. Transfer to lightly floured work surface and gently knead in more flour just until dough is soft and smooth. Divide dough into 2 pieces.
Line baking sheet with parchment paper and dust with flour. On floured board, roll each piece of dough into a long rope, about 16 in (40 cm) long. Cut rope into 1 in (2.5 cm) pieces. If you wish, roll each piece of gnocchi against the tines of a fork for added texture. (This step is optional.) Then place in single layer on floured baking sheet and set aside.
Preheat oven to 275 F (135 C). Lightly oil baking dish just large enough to hold salmon in a single layer. Place salmon fillets skin-side down. Rub salmon with oil and lightly season with salt and pepper. Tuck fresh thyme and chopped garlic around fillets. With mortar and pestle, crush saffron until finely ground and place in small bowl. Add 1 1/2 Tbsp (7 mL) hot water to saffron and stir until almost dissolved. Stir in juice from 1 lemon and drizzle overtop salmon. Slow-roast salmon in preheated oven for 15 to 18 minutes, or just until opaque in the centre.
While salmon bakes, bring large pot of water to a full boil. Cook gnocchi in batches of 20 or more so they donu2019t stick together. Cook for 4 to 6 minutes, until they begin to float. Remove with slotted spoon and set aside in heated bowl. Repeat until all gnocchi are cooked.
When salmon is done, remove from oven. Gently lift baking dish, straining any liquid into small saucepan. Whisk in juice from remaining 2 lemons, along with maple syrup, butter, and a bit of fresh thyme. Continue to whisk, just until it appears almost creamy. Add a splash of water, if necessary. Season to taste. Remove from heat and strain sauce over gnocchi. Gently toss to evenly coat.
Serve gnocchi in heated individual serving bowls with salmon fillet overtop and garnish with fresh dill. Season, to taste.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
Bet you’ve never considered making breakfast or Sunday brunch on the grill. Consider cooking your egg-soaked bread over flames as a way to coax even more flavour out of brag-worthy French toast. You can also use slices of brioche bread and whatever fruit happens to be in season. Of course, nobody could fault you for topping it all off with a drizzle of maple syrup. If you want it dairy free, you can use dairy alternatives such as oat milk and coconut yogurt. Not so fresh Somewhat stale bread is key to great French toast. You want it to be 2 to 3 days old. What if your bread isn’t aged enough? You can speed up the process by slicing bread and then placing it on a pan in 350 F (180 C) oven for about 10 minutes, or until it firms up. Make sure it’s sliced nice and thick to prevent the egg mixture-to-bread ratio being too heavy in favour of egg, resulting in soggy French toast.