Who doesn’t love a one-dish dinner? This family favourite featuring crowd-pleasing chicken and potatoes gets a lift from lemon—in the oven and in the yogurt sauce—briny olives, garlic, and onion. This weekday wonder can be enjoyed as is or with a simple side salad.
Beauty fruit focus: Lemon
Lemon brightens up this dish but can be replaced with any citrus you love. Try mandarins, yuzu, or lime.
Per serving:
Preheat oven to 400 F (200 C).
Line large baking sheet with parchment paper (if your baking sheet is prone to sticking, otherwise skip this step).
Add chicken, potatoes, onions, whole lemon pieces, olives, garlic, olive oil, lemon juice, salt, and pepper to prepared baking sheet. Toss everything very well to coat, and spread into a single layer with chicken skin side up. Roast for 40 to 50 minutes, turning potatoes and onions halfway through, until chicken has an internal temperature of 165 F (75 C) and potatoes are tender when pierced with knife.
For sauce and assembly, while tray bake is cooking, add all sauce ingredients to small bowl and whisk well to combine. Remove lemon pieces from tray bake and discard. Drizzle tray bake with yogurt sauce (or enjoy on the side), sprinkle with cilantro and sumac and additional salt if desired, and serve.
Roasted cauliflower gets snacky in this luxurious, plant-based cauliflower dip. You can make the dip and store sliced veggies submerged in water for a couple of days ahead of the potluck. Make it a meal Serve this dip with Herbed Chicken and Carrot Patty Lettuce Cups and wraps or flatbreads for a DIY sandwich option at your gathering.
Perhaps nothing signals the arrival of spring better than delicious rhubarb. The tart vegetable (yes, you read that right) that we think of as a fruit lends itself to gentle poaching to coax out its flavour. It’s just waiting to be combined with a host of herbs and aromatics to make it even more luscious. Tip: Serve your poached rhubarb with a flourish by adding a dried orange slice on top. To dry orange slices, simply place thin slices on baking sheet in a 300 F (150 C) oven for about 2 hours, until dried. Sustainability cred Rhubarb is a cool-season crop that is often available close to home. Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.
In this fresh spring salad, spicy radishes and crisp snap peas work together perfectly with a miso tahini dressing that dishes plenty of umami flavour. Full of colour, not only is this salad appealing to the eye, but its fresh crunchy texture and bright flavours will keep you coming back for more. Sustainability cred Organic peas and radishes can be grown sustainably without soil-depleting fertilizers. Peas fix nitrogen in the soil, and radishes can aerate soil. That means that, when rotated correctly, radishes can enhance soil health. The way we choose to eat these vegetables can also have an impact on reducing food waste. Radish tops rule! Don’t let radish tops languish in the fridge. Radish leaves can be blitzed into a spicy pesto with nuts, garlic, lemon juice, and a bit of Parmesan. Endless versatility After you’ve tried out a pesto, try wilting peppery-flavoured radish tops in a stir-fry. Likewise, young pea shoots and young leaves are also edible. Eating these vegetables when they’re in season means they take fewer resources to produce and, if sourced locally, can contribute to local economies.
A snack worthy of being called a meal, this delicious cauliflower combo will certainly satisfy your movie-night nacho craving! Say cheez Not a fan of cilantro? Try this vegan cheez dip instead. In medium bowl, soak 1 cup (250 mL) raw cashews in boiling water for 20 minutes. Drain cashews and add them to food processor with the following: 3 Tbsp (45 mL) nutritional yeast 1/4 tsp (1 mL) turmeric 1/4 tsp (1 mL) smoked paprika 1 tsp (5 mL) Dijon mustard 1/2 tsp (2 mL) garlic powder 1/4 tsp (1 mL) onion powder 3/4 cup (180 mL) unflavoured, unsweetened almond milk, more to thin 2 tsp (10 mL) preferred hot sauce Blend until smooth and serve! Makes approximately 1 cup (250 mL) dip. Each serving contains: 239 calories; 10 g protein; 17 g total fat (3 g sat. fat); 15 g total carbohydrates (2 g sugar, 3 g fibre); 282 mg sodium