The broad and tender leaves of collard greens make a wonderful alternative to flour-based wraps, as they are milder in flavour than other winter greens. You’ll require two collard leaves per wrap—the bigger the better. Roll these up for workaday lunches at the office or for lighter dinners. The sweet potato riff on hummus assures that each bite is packed with even more nutritional firepower. This recipe uses only half of the hummus; use the extra as a dip or freeze for future use.
1 lb (450 g) sweet potatoes, peeled and chopped
1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed
1/4 cup (60 mL) tahini
3 Tbsp (45 mL) extra-virgin olive oil
2 garlic cloves, chopped
1 tsp (5 mL) orange zest
Juice of 1/2 lemon
3/4 tsp (4 mL) sweet paprika
1/2 tsp (2 mL) cumin powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
8 large collard leaves, preferably at room temperature
1 avocado, thinly sliced
1 large carrot, sliced into matchsticks
1 cup (250 mL) sliced roasted red pepper
2 cups (500 mL) sprouts or microgreens
Place sweet potato in steamer basket and steam until very tender. Set aside to cool.
Place cooled sweet potato and chickpeas in food processor container and blend together. Add tahini, olive oil, garlic, orange zest, lemon juice, paprika, cumin, salt, and black pepper; blend until smooth.
To prepare the wraps: Cut off firm white stalks of collards. Fillet off the thickest parts of the remaining stalks that run down the leaves with a sharp knife to make them more pliable. Try not to nick the actual leaf as you do this.
Place 2 collards head to foot (stalks at opposite ends) and partially overlap leaves. Apply a generous amount of sweet potato hummus down the centre lengthwise and then top with some avocado, carrot, roasted red pepper, and sprouts or microgreens. Tightly roll leaves beginning from the bottom, tucking in sides as you go.
Cut in half on a bias to serve. Repeat with remaining ingredients.
Each serving contains: 304 calories; 11 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 34 g total carbohydrates (6 g sugars, 10 g fibre); 164 mg sodium
Good for you: Collards infuse mealtime with healthy amounts of folate, a B vitamin that may help lessen the risk of hypertension.
source: "Hearty Winter Greens", alive #375, January 2014
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.