Nori—pressed, dried laver seaweed with a pleasant minerality—is one of the easiest sea greens to locate in stores. Typically used to wrap sushi, it’s also ready to roll up this all-star cast of ingredients to help breathe new life into your lunch routine. Wasabi lends the edamame spread a bit of sinus-clearing kick, smoked salmon provides velvety protein, and mango adds a pop of sweetness. If you have some on hand, go ahead and add pickled ginger to the rolls for a fiery, vinegary bite.
For optimal texture, these rolls are best eaten soon after assembly, but they can also be made ahead of time to enjoy for lunch at the office.
In medium-sized saucepan, bring 3 cups (750 mL) water to a boil. Add edamame and boil until tender, about 5 minutes. Reserve 1/3 cup (80 mL) cooking water, drain edamame, and rinse under cold water.
Place edamame in food processor container and pulse a few times to break down beans. Add oil, lime juice, garlic, and wasabi paste; blend together. Blend in reserved cooking liquid, 1 Tbsp (15 mL) at a time, until a spreadable consistency is reached. Taste and add more wasabi if you want more kick.
On cutting board, place a sheet of nori, shiny side down and a short edge facing you. Slather some edamame spread on nori, leaving at least 1 in (2.5 cm) empty space at the top. Arrange cucumber in overlapping rows on top of edamame spread. Top with smoked salmon, carrot, and mango over bottom third of nori sheet.
Start rolling nori tightly from the edge closest to you. As you reach the uncovered strip of nori at the top, dip your fingertips in a bowl of water and dab nori lightly so it will stick. Set aside, seam side down, and repeat with remaining ingredients.
This recipe is part of the The Marine Green collection.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.