These simple yet elegant sandwiches depend on the quality of the ingredients used. Use the best ingredients and you’ll be guaranteed a batch of delicious sandwiches.
25 thin slices of fresh whole grain baguette
1 1/2 cups (350 mL) hummus
2/3 cup (160 mL) red bell pepper, finely chopped
1 1/2 cups (350 mL) carrots, shredded
Thinly sliced avocado, beets, radishes, English cucumbers, snow peas, or other favourite vegetables
Pinch of chipotle pepper and Montreal steak seasoning
Fresh parsley or alfalfa sprouts for garnish
Spread each slice of baguette with 1 Tbsp (15 mL) hummus and top with 1/2 Tbsp (7 mL) pepper, 1 Tbsp (15 mL) carrots, vegetable slices, and spices. Garnish with parsley or sprouts, and place on an elegant serving platter. Serve.
Makes 25 open-faced sandwiches.
Each sandwich contains: 96 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 13 g carbohydrates; 3 g fibre; 151 mg sodium
Instead of using slices of baguette, try whole grain pitas or tortillas. Or, if you’re feeling really adventurous, use sliced, roasted sweet potatoes. To prepare the sweet potatoes, brush each slice with extra-virgin olive oil and bake at 375 F (190 C) for 30 minutes or until cooked.
Did you know?
To make your own hummus, purée 1 cup (250 mL) cooked chickpeas with the juice of 1 lemon, l/3 cup (80 mL) tahini or 1/4 cup (60 mL) extra-virgin olive oil, and 2 roasted garlic cloves using a hand-held blender.
Source: "Healthy Finger Foods For the Holidays", alive #338, December 2010
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
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