Gremolata is one of those items where the whole is greater than the sum of its parts. The Italian condiment is often made with parsley, but a duo of arugula and mint is a bright, fresh-tasting alternative. It’s an absolute star strewn over buttery scallops, but can also liven up halibut, rainbow trout, or wild salmon.
When purchasing scallops from the fishmonger, be sure to buy those that are “dry-packed.” This means they were not soaked in a sodium solution, which not only raises sodium levels but also results in scallops that won’t sear properly in a skillet.
Place arugula, mint, almonds, lemon zest, vinegar, garlic, salt, and chili flakes (if using) in food processor container and pulse into a chunky mixture. Place in bowl and stir in 2 Tbsp (30 mL) oil. Set aside.
Pat scallops dry with paper towel and season with salt and pepper. Heat 2 tsp (10 mL) oil in large skillet over medium-high heat. Place scallops in pan, making sure they are not touching. Allow to cook undisturbed until bottom edges are golden and they release easily, about 2 minutes. Gently flip scallops, add butter to pan, and sear until browned underneath, about 1 1/2 minutes.
Dollop serving platter with spoons of gremolata. Serve scallops on top.
This recipe is part of the Keen on Green collection.
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.