As daylight hours diminish during the winter, you can better stay on top of your vitamin D stores by building a meal around these delightful fish cakes. Canned wild salmon, especially the sockeye variety, is an inexpensive and versatile source of immune-friendly vitamin D and omega-3 fats. The fetching beet sauce makes this easy, breezy recipe seem extra fanciful. Consider garnishing with a generous sprinkling of chopped chives.
If avoiding gluten, bread crumbs can be replaced by a gluten-free version, certified gluten-free quick-cook oats, or finely crushed gluten-free crackers.
Per serving:
In large bowl, flake salmon with fork. Stir in bread crumbs, eggs, 3 Tbsp (45 mL) sour cream, carrot, bell pepper, dill, mustard, lemon juice, and garlic.
Preheat oven to 375 F (190 C). Into 8 greased or paper-lined standard-sized muffin cups, stuff salmon mixture and bake for 25 minutes, or until browned on top and cakes are set. Remove from oven and let salmon cakes rest for a couple minutes before unmoulding.
In pot set over about 1 in (2.5 cm) water, place steamer basket with beet. Bring to a boil and steam, covered, until fork tender, about 15 minutes. Alternatively, you can boil or steam the beet.
In blender, place 1/4 cup (60 mL) sour cream, oil, 2 Tbsp (30 mL) water, vinegar, cooked beets, horseradish, lemon zest, and a couple pinches of salt and blend until smooth.
Serve salmon cakes with beet-horseradish sauce.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.