It took me a while to warm up to collard greens. The recipe that turned me around was surprisingly simple: using raw or gently steamed collard leaves as an easy, nutritious wrap. In this version, collard leaves are stuffed with freekeh, lentils, currants and toasted pine nuts. The filling is spiked with za’atar, a vibrant Mediterranean spice blend of oregano, cumin, sumac and sesame. I like to serve them with a creamy pomegranate dressing. Note that the recipe calls for 10 collard leaves; you’ll only use eight of them, but it’s a good idea to prepare a couple of extra ones in case any split or fall apart during cooking or rolling.
Per serving:
Make the filling: Bring 2 1/2 cups water to a boil, then stir in freekeh. Lower heat and cover. Simmer for 20 to 25 minutes, until all liquid has been absorbed. Remove from heat and let sit, covered, for 5 to 10 minutes. Fluff with fork.
If using dried lentils, put lentils in pot and add water to cover by 3 to 4 inches. Bring to a boil, then lower heat and simmer until tender, about 18 to 20 minutes. Drain and rinse under cool running water.
Heat oil in large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add garlic and cook, stirring constantly, for 2 minutes. Stir in freekeh and lentils, then stir in za’atar, cumin, coriander, salt, smoked paprika, pepper, lemon juice to taste and pine nuts. Lower heat to medium-low and cook, stirring gently, until heated through. Remove from heat and stir in parsley.
Cook and fill the collard leaves: Bring large pot of salted water to a boil, then lower heat to maintain a gentle simmer. Add collard leaves and cook for about 2 minutes, until bright green and tender. Drain leaves and pat dry with paper towels or clean kitchen towel. Lay a leaf on work surface and pile about 1/3 cup freekeh and lentil mixture along stem of leaf. Fold top and bottom of leaf over filling, then fold one side over filling. Roll leaf up from folded side toward unfolded side to make neat parcel. Repeat with remaining collard leaves and filling.
Make the dipping sauce: Blend or whisk together all dipping sauce ingredients until smooth.
Serve stuffed collard leaves with dipping sauce alongside.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.