Although often as exciting as laundry, turkey and cheese remains one of the most popular lunchtime staples. Here, we’ve kicked things up a notch by serving moist poached turkey on a bed of greens and adorning it with tangy goat cheese dressing.
Crunchy buckwheat groats are sure to become your new favourite salad topper. If you come up short locating groats in stores, you can use toasted walnuts instead.
To poach turkey, place breasts in large pot and add enough water to completely cover by at least 1 in (2.5 cm). Bring water to a very slight simmer with just a few bubbles breaking surface. Reduce heat to medium-low, partially cover, and cook for 15 minutes or until meat is cooked through. Adjust heat as needed during cooking to maintain slight simmer, and skim off any foam that forms. Remove turkey from water and thinly slice when cool enough to handle.
Meanwhile, toast buckwheat in dry skillet over medium-high heat, stirring often, until darkened and fragrant, about 5 minutes. Be careful not to burn groats.
To make dressing, place goat cheese, oil, lemon juice, 2 Tbsp (30 mL) water, garlic, honey, thyme, salt, and pepper in blender container and blend until smooth. Blend in small amount of additional water if needed to reach desired consistency.
Divide salad greens among serving plates and top with sliced turkey, tomatoes, and figs. Drizzle goat cheese dressing over top and sprinkle on buckwheat.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.