This dish provides an endless supply of nutrients. For eyes, nose and taste buds, it’s mild enough with just a hint of smoky flavour, yet soothing to the stomach because it’s minus the spicy and typically fatty chorizo and crushed red capsicums. Add some cooked and julienned organic chicken or a few prawns if you have a craving for an extra boost of protein.
Per serving:
Lemon, cut into wedges
Warm oil in large, wide paella or frying pan. Add onion and sauteu0301 until soft. Add red capsicum strips and fennel and sauteu0301 for 5 minutes, stirring often. Add garlic and sauteu0301 for 1 minute. Stir in bay leaves and rice. Stir-fry for a couple of minutes to coat rice. Deglaze pan with sherry vinegar. Sprinkle with seasonings and fold in. Add hot stock. Reduce heat and simmer uncovered, until rice is cooked and most of the stock has been absorbed, about 20 to 30 minutes. Do not stir.
Turn off heat, leaving pan on warm burner. Scatter edamame beans, tomatoes and artichokes over top and gently tuck into hot rice. Add a little more salt to taste, if you wish. Cover tightly with lid and let rest for about 10 minutes.
To serve, place a generous ladle into each of 4 serving dishes and scatter each with a couple of olives, chopped coriander and lemon wedge.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.