The most prominent colour of the farmers’ market throughout the year is undoubtedly green. Baby kale is a softer-tasting option than “adult” kale and can be enjoyed by kids and adults alike. This unique green is the kind of golden treasure vegetable you can find when visiting the farmers’ market.
Kid-friendly kitchen jobs: Making the pesto, mixing the dressing, and tossing the salad.
Kid-friendly food swaps: Use boneless, skinless chicken breasts instead of salmon, and romaine lettuce instead of peppery arugula.
Toss steamed or roasted new potatoes into this salad for a creamy contrast, or mix in cubes of toasted sourdough bread for homemade croutons.
Preheat oven to 400 F (200 C).
Line large baking sheet with parchment paper. Add salmon and brush with honey or syrup. Roast for 10 to 15 minutes, until salmon is opaque in the centre and flakes easily with fork.
For pesto, pulse garlic in food processor until finely chopped. Add parsley, seeds, salt, and pepper. Pulse until finely chopped. Add oil and 1 Tbsp (15 mL) lemon juice, and blend until smooth and creamy. Set aside 2 Tbsp (30 mL) pesto to garnish. To remaining pesto, add remaining 2 Tbsp (30 mL) lemon juice and blend until combined.
In large bowl, toss kale, arugula, and peas with pesto (keeping reserved pesto for topping salmon when serving). Scoop salad into bowls and top with salmon. Drizzle salmon with reserved pesto. Serve.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.