Add a little of the exotic to your dinner table with these delectable Indian-influenced kebabs. The happy yellow hue of the kebabs comes from turmeric, which contains a compound called curcumin. Curcumin has been shown to have powerful antioxidant and anti-inflammatory properties.
In blender or food processor, blend onion, lemon juice, garlic, ginger, oil, turmeric, garam masala, paprika, coriander, cumin, cayenne, salt, and yogurt until smooth. Divide marinade between 2 airtight containers and add shrimp to one and zucchini and red peppers to the other. Toss to coat in sauce before covering each container and refrigerating, allowing shrimp and vegetable to marinate for at least 2 hours and up to 8 hours.
Meanwhile, make raita by placing all ingredients in bowl and stirring until well combined. Transfer to serving bowl and refrigerate until ready to use.
Preheat grill over medium heat.
Remove shrimp and vegetables from marinade and allow excess to drip off. Shrimp and vegetables should be coated but not gloppy. Thread shrimp, zucchini, peppers, and mango onto 8 - 9 in (23 cm) presoaked wooden or metal skewers. Grill, turning a couple of times to ensure they donu2019t burn, until shrimp are cooked through and vegetables are tender, about 4 to 5 minutes total. Serve warm with steamed brown basmati rice and Minty Raita.
This recipe is part of the Pick-Up Sticks collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!