If looks could kill, this dish would be doing hard time. Buttery salmon, an umami-sweet carrot sauce, and fetching black rice team up in this swoon-worthy dish.
Not to be confused with wild rice, heirloom black rice can be found in health food stores and Asian markets.
In medium saucepan, bring 2 cups (500 mL) water to a boil. Add black rice and simmer, covered, until tender, about 30 minutes. Drain any excess water.
Place broth, carrot, garlic, and ginger in medium saucepan. Bring to a boil, reduce heat, and simmer, covered, until carrots are very tender, about 15 minutes. Place carrot mixture, miso, and orange zest in blender container and blend until smooth.
Preheat oven to 400 F (200 C). Heat orange juice, honey, salt, and pepper in small saucepan until honey has liquefied. Place salmon on parchment paper-lined baking sheet and brush with half of orange-honey mixture. Bake for 5 minutes, brush on remaining orange-honey mixture, and bake for additional 5 minutes, or until fish is just cooked through in centre.
To serve, spread carrot sauce on serving plates and top with black rice and then salmon. Garnish with sesame seeds and cilantro.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.