For an easy weeknight dinner, sheet pan meals are perfect—this dinner can be assembled and eaten within 25 minutes! Salmon is an excellent heart-healthy star option. Coupled with little nugget potatoes, fresh beans, and diced yellow turnip, it becomes eye candy on a plate. The dazzling flavour of za’atar livens everything up! Although there are plenty of premade variations of this spice available, we’ve provided a tasty version you can DIY in a jiffy.
Za’atar can be sprinkled on many different dishes and grilled foods. It’s best as a finishing spice so as not to overcook or bake the tender spices. In this recipe, we’ve rubbed it onto salmon at the beginning, given its short baking time. Double or triple the batch so you can use it on a variety of dishes, from shakshuka to breakfast eggs.
In small bowl, combine zau2019atar ingredients. Stir together to blend. Set aside.
Bring medium-sized saucepan with water to a boil. Add potatoes and boil for 12 minutes, until almost cooked. Test with fork to see if you can pierce a potato with a little resistance. Remove from heat and drain.
Meanwhile, preheat oven to 400 F (200 C). Line baking sheet with parchment. Rub salmon portions with 2 tsp (10 mL) olive oil to gently coat. Sprinkle 1 tsp (5 mL) zau2019atar on each fillet and rub all over surface to coat. Place fillets on baking sheet.
In bowl, place green beans , turnip, and tomatoes and toss with 2 tsp (10 mL) oil to coat. Place alongside salmon on baking sheet.
When potatoes are almost tender, drain well and toss with remaining 1 Tbsp (15 mL) oil. Place alongside salmon and vegetables. Slide baking sheet into preheated oven and bake for 12 to 15 minutes.
Pierce potatoes and test vegetables to be sure they are done as you like. Remove baking sheet and sprinkle vegetables with 2 Tbsp (30 mL) zau2019atar spice. Reserve remaining zau2019atar in tightly covered container in your pantry for up to 8 months (though itu2019s doubtful it will last longer than a week!).
Transfer salmon and vegetables to heated platter, scatter chopped parsley overtop (if using), and serve.
This recipe is part of the Heartfelt Foods collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.