Composed, warm salads bring Mediterranean sunshine to the plate any time of year. Sous vide cooking’s precise and steady temperature control in a water bath means sustainable, better-than-canned tuna, is easier than ever. Crisp, tender, and decadent all at once, this French “comfort food” meal is tied together with a zippy lemon-mustard vinaigrette.
For the protein component, sous vide-cooked salmon or mackerel would be a great alternative to the tuna.
Preheat oven to 425 F (220 C).
Prepare sous vide water bath according to manufactureru2019s instructions, and set sous vide cooker to 130 F (54 C) for a well-cooked texture of canned tuna result or 115 F (46 C) for a tender, juicier textured tuna. Add tuna steaks and 2 Tbsp (30 mL) oil to large silicone food storage bag and seal tightly, removing as much air as possible. When cooker has reached temperature, slowly add bag and cook for 30 to 45 minutes, or to manufactureru2019s suggestions. When cooked, remove tuna from bag (save juices), open, and reserve tuna on plate with its cooking oil.
Add potatoes to large baking sheet and toss with 1 Tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Roast for 30 to 45 minutes, until tender when pierced with knife. Halve larger potatoes.
In small jar, shake remaining oil with lemon juice, mustard, garlic, honey, pepper, and remaining salt. Toss dressing with lettuce and tomatoes in large bowl, and add to serving bowls or plates. Flake tuna and divide over salad along with roasted potatoes, eggs, and olives.
This recipe is part of the Cooking with Water 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!