Gravlax is one of the easiest preserves in the world to make. Season the fish, cover it in salt and something sweet, and wait for a few days before rinsing well. This recipe elevates it further with a soak in a bath of oil.
You can replace the maple syrup with honey or add black peppercorns to the cure.
Coat salmon in maple syrup before scattering mustard and salt on all sides. Press dried ingredients into fish to coat.
Mix together lemon juice and zest, shallots, bay leaves, and dill to make a cure. Place salmon in snug, thoroughly cleaned container and pour cure over salmon. Seal container tightly, and refrigerate for 24 hours.
Thoroughly rinse fish under running water and discard any liquid. Clean container and return fish to it. Cover fish with olive oil, seal container tightly, and refrigerate for another 24 hours.
To serve, cut into thin slices. As your knife nears the skin (which will be thick from curing), turn it away from you to remove skin.
Serve with bagels and cream cheese, or create a wonderful sandwich with aioli. You can also make a salad by chopping some gravlax and mixing it with diced fresh English cucumbers (with the seeds removed), dill, salt, Spanish onions, and a touch of crème fraîche.
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.