The majority of shrimp sold in grocery stores are farmed shrimp imported from Asia. Sidestripe shrimp are a cold-water species whose habitat goes from northern Oregon up to the Bering Sea in Alaska. A sustainable choice, they are prized for their distinctive sweet flavour, which is highlighted nicely in this salad.
To make pickled apple, in medium bowl, whisk together sugar, vinegar, and coriander seeds until sugar has dissolved.
Peel, core, and finely dice apple before adding to vinegar mixture. Transfer to airtight container and refrigerate, stirring occasionally, for 2 hours.
Meanwhile, finely slice one half of fennel bulb and add to saucepan along with lemon slices, bay leaf, 1/2 tsp (2 mL) salt, peppercorns, and water. Bring to a boil over medium-high heat. Remove from heat, add shrimp, and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using slotted spoon, remove shrimp and drain well. Peel, leaving tails intact. Transfer shrimp to airtight container and chill in refrigerator until ready to assemble salad.
To make salad dressing, in medium bowl, whisk together mustard, vinegar, lemon juice, honey, and remaining salt. Gradually whisk in oils. Dressing should be emulsified.
When ready to serve salad, toss shrimp with 1 Tbsp (15 mL) dressing. Finely slice remaining fennel into paper-thin slices and place in large bowl along with greens, sprouts, and radish rounds. Toss with about 2 Tbsp (30 mL) dressing and divide among serving plates. Top with shrimp, drained pickled apples, and a sprinkle of Savoury Granola. Drizzle each salad with some remaining dressing and serve.
This recipe is part of the Sea's Bounty collection.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).