Lentils are so versatile that they can play a starring role in a wide variety of dishes. With this recipe, they can be considered a main course, since the recipe contains a delicious combination of ingredients that fills all the requirements for a balanced dish.
Tip: We chose red Russian garlic for this recipe because it has big, juicy cloves. But any fresh garlic will do. Every region has their specialty cultivars.
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper. Set aside.
Scrape carrots and place on lined baking sheet. Trim beans and place beside carrots. Rub carrots and beans with 2 Tbsp (30 mL) camelina oil. Roast in oven for 20 minutes, or until vegetables are tender.
In medium saucepan, place lentils along with water, vegetable broth, thyme, and bay leaf. Bring to a boil and reduce heat. Simmer, uncovered, for 16 to 20 minutes, just until lentils are tender but not mushy. Drain well and remove thyme sprig and bay leaf. Quickly rinse lentils in a little cold water, then drain and set aside.
In skillet, combine remaining 2 Tbsp (30 mL) oil, lemon juice, mustard, garlic, salt, and pepper. Whisk to blend. Heat over medium heat and add sun-dried tomatoes and cooked lentils. Gently stir to coat and warm through. Transfer to heated platter and straddle roasted carrots and beans overtop. Sprinkle with crumbled goat cheese and chopped dill. Drizzle with a little maple syrup, to taste, if you wish.
This recipe is part of the Super Festive Feast collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.