If you think pumpkin is best trotted out twice a year as a pie filling, think again. Chef Luptak prefers using Rouge vif d’Étampes pumpkin, a French heirloom variety, when he makes this salad. “Rouge vif d’Étampes” means “bright red from Étampes”—an old commune in France. These flat pumpkins were a fixture in Paris’s central market in the late 1800s.
If you have ground spices on hand instead of seeds, they’ll work fine in the pumpkin seed crust as well. Toast them in the frying pan, but skip the grinding.
Per serving:
Leave skin on Kuri squash. If using butternut squash, peel skin off. Cut in half and remove seeds. Cut squash into cubes.
In medium-sized pot, sauté squash in olive oil over medium heat until there’s some caramelization on the squash. Add onion and garlic and continue to cook for another 10 minutes.
Add stock, maple syrup, salt, pepper, and thyme and continue to cook for 10 minutes, allowing all the flavours to come together.
Transfer mixture to blender and purée until smooth.
Cool and reserve. Store in refrigerator for up to 5 days.
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Leave skin on Rouge vif d’Étampes pumpkin. If using sugar pumpkin, peel skin off. Remove and clean seeds, reserving them for pumpkin seed crust.
Cut pumpkin into 1 1/2 in (4 cm) cubes. Toss with salt, pepper, olive oil, nutmeg, thyme, and maple syrup.
Transfer cubes to prepared baking sheet and roast in oven for 15 minutes.
Cool and reserve. Store in refrigerator for up to 5 days.
Preheat oven to 350 F (180 C).
Toast cumin, cardamom, and coriander in frying pan over medium heat, shaking pan often, until spices begin to smell fragrant. Remove spices from pan and blitz in spice grinder to a fine powder.
Toast pumpkin seeds and almonds on sheet pan in oven for 5 minutes.
In food processor, pulse toasted spices, toasted almonds and pumpkin seeds, chili flakes, salt, pepper, and sugar to desired consistency. Store pumpkin seed crust in airtight container for up to 1 month.
Dollop “pumpkin” purée in centre of each of 4 plates. Top with sprouted lentils and roasted pumpkin, sprinkle with pumpkin seed crust, and garnish with a nice spicy green, such as watercress or arugula, if desired.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.