Despite seemingly not having a lot in common, after one taste you’ll agree that matcha green tea powder and scallops are worthy of being in each other’s lives forever. Here, matcha’s vegetal sweetness is a delicious complement to buttery scallops, rounded out nicely by a butternut mash.
Heat 2 tsp (10 mL) oil in large heavy-bottomed saucepan over medium heat. Add squash and salt. Partially cover pan and heat until squash is slightly tender, stirring occasionally, about 10 minutes. Add 1/3 cup (80 mL) water, and simmer covered until squash is very tender, about 15 minutes, adding a small amount of additional water if needed. Drain any excess water and mash squash with mustard. Season with black pepper to taste. Cover to keep warm.
Meanwhile, place coconut milk, ginger, and honey in small saucepan. Bring to a boil over high heat, reduce heat to medium and simmer uncovered until reduced and saucy, about 10 minutes. Whisk in matcha, lime zest, and vanilla until matcha has dissolved. Remove from heat and cover to keep warm.
Pat scallops dry with paper towel and season with salt and pepper. Heat 2 tsp (10 mL) oil in large skillet over medium-high. Place scallops in pan, making sure they arenu2019t touching. Allow to cook undisturbed until bottom edges are golden and they release easily, about 2 minutes. Gently flip scallops, add butter to pan, if using, and sear until browned underneath, about 1 1/2 minutes.
Serve scallops topped with matcha sauce and sprinkled with sesame seeds (if using). Serve alongside butternut mash.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.