This feast of flavours, textures, and colours is sure to garner praise from any lucky eaters. Full of energizing carbs, it’s an especially great dish to serve on days when you’ve had a vigorous workout. The sorghum, roasted sweet potato, and tahini sauce can be made up to three days in advance and chilled.
Placing a baking sheet in the oven as it preheats ensures vegetables such as sweet potatoes begin roasting as soon as they hit the hot pan, which encourages better browning. That’s culinary speak for yum.
Place sorghum in a jar, cover with water, and let soak overnight.
Drain and rinse soaked sorghum and add to large saucepan with 3 cups (750 mL) water; bring water and sorghum to a boil. Reduce heat to medium-low and simmer, covered, until sorghum is tender, about 35 minutes. If sorghum was not soaked for several hours, increase cooking time by about 15 minutes. Drain excess water.
Heat oven to 400 F (200 C) and place rimmed baking sheet in oven as it heats. Toss sweet potato with oil, thyme, and 1/4 tsp (1 mL) salt. Spread potatoes out on hot baking sheet and roast until tender, about 20 minutes.
Divide sorghum among 4 large serving bowls and top with roasted sweet potato, arugula, chickpeas, roasted red pepper, sun-dried tomato, and raisins.
Whisk together olive oil, tahini, 2 Tbsp (30 mL) warm water, garlic, lemon juice, paprika, cumin, 1/4 tsp (1 mL) salt, and pepper. If needed, whisk in additional water to reach a pourable consistency. Drizzle tahini sauce over sorghum bowls.
This recipe is part of the New Kids on the Block collection.
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.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]