This gathering of nutritious ingredients, great textures, and amicable flavour combinations (yes, cherries and salmon are a match made in foodie heaven!) looks impressive enough to flaunt on social media, making your friends wish they had come over for dinner. And most of the work for this salad is hands-off time.
You can swap out black rice for black (beluga) lentils or quinoa. Rainbow trout or arctic char are good stand-ins for salmon.
When out of season, consider turning to frozen fruits such as cherries instead of their fresh counterparts. Harvested at peak ripeness and frozen quickly afterwards, they can actually be more nutrient dense than imported fresh versions. And subzero cherries are already pitted for you.
In small saucepan, place black rice and 3/4 cup (180 mL) water. Bring to a boil, reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes. Drain any excess liquid.
Preheat oven to 400 F (200 C). Season salmon with salt and pepper (if using). Place salmon on parchment paper-lined baking sheet and cook for 12 minutes, or until just barely cooked through in centre. Let cool for 5 minutes and then gently break apart flesh.
On serving plate, place salad greens, rice, beets, bell pepper, and salmon. For dressing, in small bowl, stir together cherries, olives, oil, vinegar, thyme, and capers. Top salad with dressing and scatter on pistachios (if using).
This recipe is part of the Teeny Eats collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.