Influenced by Southern California’s Orange County, which sees near-perfect grilling weather year-round, this meal is a heartier lettuce-based option for summertime lunches and dinners. Tender marinated chicken, plump blueberries (now in season), romaine, simple homemade croutons, and a light camelina oil orange vinaigrette combine to create a new-classic toss that will please any appetite.
Romaine offers more than just crunch; it’s a provider of folate, a power nutrient for women. To further bump up the superfood quotient in this salad, a handful of shredded raw kale can be added.
Add chicken to large nonreactive bowl. Mix in yogurt, lemon juice, and salt. Cover and marinate in refrigerator for at least 1 hour or up to 1 day.
Preheat grill or grill pan to medium. Lightly brush grill with oil. Grill chicken, leaving marinade intact on flesh, for about 6 minutes per side, or until completely cooked through. Transfer to plate, cover, and rest for 10 minutes. Meanwhile, toast bread on hot grill until crisp; reserve.
In small bowl, whisk all vinaigrette ingredients until emulsified.
Shred chicken and tear bread into bite-sized pieces and add to large serving bowl along with lettuce and blueberries. Toss with vinaigrette. Serve.
This recipe is part of the Lettuce collection.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.