Within each bowl is a delightful play of flavours and textures with curly endive (sometimes labelled chicory) and the tahini-turmeric sauce delivering just the right amount of bitter punch. All the elements of this dish can be prepared ahead of time for a quick toss for lunch or dinner, but keep everything separated until just before serving.
For dressings and sauces (and hummus!), runny tahini is preferred over versions with a consistency similar to nut butter. Middle Eastern grocers are the best bet for locating this style of sesame paste.
You can swap out the lacy leaves of curly endive for a base of other greens with a bitter edge such as baby kale, radish greens, frisée, dandelion greens, escarole, or arugula.
In medium-sized saucepan, bring 2 1/4 cups (560 mL) water to a boil. Add quinoa and 1/4 tsp (1 mL) salt; return to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender and water has been absorbed, about 12 minutes. Remove pan from heat and let rest for 5 minutes, covered, and then fluff quinoa with fork.
Heat oven to 300 F (150 C). Line baking sheet with parchment. Place salmon skin-side down on parchment paper-lined baking sheet and season with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Bake fish in preheated oven for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let fish rest for 5 minutes and then break apart flesh into 2 in (5 cm) chunks.
For sauce, whisk together tahini, lemon juice, 1 Tbsp (15 mL) olive oil, 3 Tbsp (45 mL) water, turmeric, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper until smooth and runny. If needed, add another 1 Tbsp (15 mL) water.
Toss endive with 1 Tbsp (15 mL) olive oil, red wine vinegar, and a pinch of salt.
Divide endive among 4 serving bowls and top with quinoa, cucumber, tomatoes, oranges, and salmon. Drizzle with tahini sauce and scatter pumpkin seeds overtop.
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.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.