Together, the sweet potato, buttery cashews, and edamame provide texture and elevate this curry that seemingly only gets more flavourful after resting for a day. Lemongrass, kefir lime leaves, and Thai basil are ways to make this dish scream Southeast Asian cuisine even more.
2 tsp (10 mL) grapeseed or peanut oil
2 shallots, chopped
2 tsp (10 mL) minced fresh ginger
2 garlic cloves, minced
1 Tbsp (15 mL) red curry paste
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) low-sodium chicken broth
1 - 14 oz (400 mL) can light coconut milk
2 Tbsp (30 mL) tomato paste
2 tsp (10 mL) fish sauce
1 lb (450 g) sweet potato (about 1 large potato), diced into 1/2 in (1.25 cm) cubes
1 lb (450 g) boneless, skinless salmon, cubed
1/3 cup (80 mL) unsalted cashews
1 cup (250 mL) frozen shelled edamame
Juice of 1/2 lime
1/4 cup (60 mL) chopped cilantro
Heat oil in large skillet over medium heat. Add shallots, ginger, and garlic; cook 2 minutes, stirring often. Add curry paste and cinnamon; cook 30 seconds. Place chicken broth, coconut milk, tomato paste, and fish sauce in skillet and stir until curry and tomato paste are dissolved. Add sweet potato, bring to a boil, reduce heat to medium-low, and simmer, covered, until potato is tender, about 20 minutes.
Place salmon, cashews, and edamame in skillet and simmer for another 5 minutes, or until salmon is cooked through. Stir in lime juice.
Place curry in serving bowls and garnish with cilantro.
Each serving contains: 524 calories; 34 g protein; 28 g total fat (9 g sat. fat, 0 g trans fat); 35 g total carbohydrates (6 g sugars, 8 g fibre); 482 mg sodium
source: "One-skillet Meals", alive #378, April 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.