Rich salmon patties that are topped with a punchy broccoli pesto definitely won’t leave you wondering, “Where’s the beef?” As a perk, arugula and horseradish help make the broccoli an even bigger antioxidant powerhouse. The burgers can also be prepared on an outdoor grill.
Dress up burger if you wish and serve on toasted whole wheat or gluten-free bread with lettuce and shaved red onions.
Add 1 in (2.5 cm) water to saucepan and insert steamer basket. Place broccoli in basket and bring water to a boil. Steam, covered, just until broccoli is bright green and tender, about 3 minutes. Alternatively, blanch broccoli in pan of boiling water until bright green and tender, about 90 seconds, and then drain.
Immediately place broccoli in bowl of ice water to cool. Drain broccoli and place in food processor container with arugula, Parmesan, walnuts, lemon juice, garlic, and salt. Blend into a grainy mixture. With the machine running, slowly drizzle in olive oil through the top tube. Remove pesto from food processor container.
Place salmon, egg, bread crumbs, horseradish, mustard, salt, and black pepper in food processor container and pulse several times until you have a chunky paste. Form into 4 patties.
Heat oil in skillet over medium-high heat. Place salmon burgers in skillet and cook for about 3 minutes on each side, or until crispy on the outside but just barely cooked through in the middle. Serve topped with broccoli pesto.
This recipe is part of the Power Couples collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.