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.
Great groats 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.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.