Makes about 10 patties
If you’ve ever wondered about the best way to get a heap more greens into yourself (or a hesitant friend, partner, or child, for that matter), consider this: stuffing them into patties reminiscent of savoury pancakes. The sweet-and-sour apple cider vinegar complements the warm, nutty softness of the patties. You’ll be amazed at how fast a bunch of beet greens will disappear.
While the bright green salsa verde adds extra vitamins, the Crispy Chili Oil from the soba noodles with Brussels sprouts brings a tingle of heat instead.
In blender, blend salsa verde ingredients until smooth. Add up to 2 Tbsp (30 mL) water if necessary.
Preheat oven to 350 F (160 C).
Strip beet greens from stems and roughly chop stems. In large pot of water, boil stems and leaves for 3 minutes, stirring occasionally. Drain and rinse beet greens and stems under cold water (or plunge into ice cube-filled bowl of water to retain more nutrients). When cold, drain again, squeezing out liquid. Chop leaves and stems finely.
In large bowl, combine greens and stems with chickpea flour, soaked chia seeds with soaking water, cumin, garlic powder, gingerroot powder, coriander, paprika, salt, pepper, and 1 tsp (5 mL) oil.
In large frying pan, heat remaining 1 tsp (5 mL) oil over medium-high heat. Scoop batter by 1/3 cup (80 mL) into frying pan (about 4 to 5 patties). Cook for 2 minutes on each side. Transfer to lined or greased baking sheet. Repeat with remaining patties. Bake patties for 20 to 25 minutes, until no longer watery in thickest parts. Serve with salsa verde.
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.