This salad is a great spring dish using fresh local and seasonal bounty. This dish not only looks amazing, but is also packed with flavour and nutrition. Swiss chard is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre.
To easily peel asparagus, use a small, narrow food container to elevate the spear off the cutting board so your peeler won’t hit the board as you swipe it along the length of the spear.
In blender, combine vinaigrette ingredients, except for olive oil. Blend until smooth. With blender on low, slowly add olive oil to mixture until emulsified. Add more salt and pepper to taste, if you wish. Refrigerate in large jar until ready to use. It can be refrigerated for a couple of days.
In saucepan, combine all pickling liquid ingredients and bring to a boil. Stir to dissolve honey or sugar and salt, about 3 or 4 minutes. Remove from heat.
Wash and dry Swiss chard. Remove leaves from stems. Take stems and slice on the bias into 1/8 in (3 mm) pieces. Stir into warm pickling liquid and steep for 20 minutes. Cut remaining chard leaves into bite-sized pieces and add to large bowl.
Snap the bottoms off asparagus spears where they naturally snap when pressure is applied. This will remove the woody fibrous end. You can reserve these pieces for soups or broths. Holding each asparagus spear by the tip, use vegetable peeler to peel long strands, and then cut off tips. Into large bowl with chard leaves, place asparagus tips and their long strands. Set aside.
To prepare fava beans, bring small saucepan with water to a boil. Pop beans from pods and blanch in boiling water for 30 seconds to loosen the outer layer of beans. Using slotted spoon, immediately lift beans from simmering water and plunge into an ice bath to stop the cooking. Reserve cooking liquid. Drain beans from ice water and remove any outer layers of beans that might still be attached before adding beans to asparagus and chard in bowl. Drizzle vegetables with 1/4 cup (60 mL) vinaigrette to lightly coat and marinate while poaching eggs.
Using simmering water from blanched fava beans, add a splash of vinegar and gently poach eggs to soft doneness, about 4 minutes. Remove with slotted spoon to kitchen towel to drain.
To serve, divide salad among 4 plates. Build a round nest of asparagus ribbons and Swiss chard, reserving a few beans for the top. Using slotted spoon, scoop up some pickled Swiss chard stems from pickling liquid and gently shake to drain off excess liquid. Place chard stems on top of each salad along with remaining fava beans. Refrigerate pickling liquid and use for another recipe, if you wish.
Using vegetable peeler or microplane grater, zest flakes of Parmesan over each dish. Sprinkle with freshly ground black pepper and finish with a poached egg in the centre of each plate. Drizzle each with one or two additional spoons of vinaigrette and serve.
This recipe is part of the Root to Stem 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.