They’re as easy as turning on the oven: sheet pan suppers leave little for cleanup. This one offers simplicity while focusing on wholesome ingredients. Salmon is an excellent source of essential omega-3s, and red bell peppers ring in with oodles of healthy lycopene for a heart-healthy, easy-peasy dish.
Wine to serve with salmon is typically mild, crisp, light, and smooth. In this recipe, we’ve added a complexity of flavours such as smoked paprika with lime, the huskiness of cumin, and the light hint of honey. Altogether, it comprises warmth with lime edginess and a bit of heat. Look for a Gewürztraminer or a Riesling to marry with this dish.
Add any vegetable to the sheet pan when roasting peppers, such as broccoli or cauliflower florets.
Preheat oven to 400 F (200 C).
In small blender, combine marinade ingredients and whirl until emulsified. Set aside.
In bowl, place asparagus, bell peppers, and onion. Drizzle with half the marinade and stir to coat. Onto large baking sheet with shallow sides, spread mixture evenly. Bake in oven for 15 minutes.
While vegetables are baking, rub remaining marinade into salmon and refrigerate for 15 minutes.
Remove sheet pan with bell peppers from oven. Push vegetables to edges of baking sheet and place marinated salmon, skin side down, in a single layer in centre. Scatter jalapenu0303o pepper overtop. Return sheet pan to oven and continue to bake for 10 to 15 more minutes, or until salmon is almost opaque in centre.
Remove salmon and vegetables from oven and place on platter. Drizzle with lime juice and sprinkle with cilantro. Serve immediately with a timbale of rice or whipped potato on the side, if you wish.
This recipe is part of the Give a Little Love 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.