This speedy, yet versatile supper can be on the table in 15 minutes. Lemony fresh and full of new baby spinach and mint, this dish is “pucker-up” tasty. Great as a main dish, it also works well as a starter. You can also easily add grilled asparagus or broccolini to up the green nutrient quotient.
4 Tbsp (60 mL) extra-virgin olive oil, divided
1 cup (250 mL) Israeli couscous
1 1/4 cups (310 mL) low-sodium vegetable stock
1/2 lb (225 g) prawns, tail on, peeled and deveined
3 tsp (15 mL) zaíatar spice, divided
2 Tbsp (30 mL) fresh lemon juice
1/4 tsp (1 mL) sea salt
4 cups (1 L) fresh baby spinach leaves, washed and spun dry
1 cup (250 mL) fresh mint leaves, plus extra
4 whole green onions, sliced
1/4 cup (60 mL) shelled pistachios, toasted and chopped
Lemon wedges, for garnish
Preheat oven to 375 F (190 C).
In heavy saucepan, heat 1 tsp (5 mL) oil. Add couscous and toast in hot oil, stirring often, until slightly golden, about 5 to 6 minutes. Add stock (carefully, as it will splatter), and reduce heat to medium. Cover and cook for 9 to 12 minutes. Remove from heat and let rest, covered, for 3 more minutes.
In bowl, place prawns and 2 tsp (10 mL) oil. Toss to coat. Spread out on baking sheet and sprinkle with 2 tsp (10 mL) za’atar spice. Bake in preheated oven for 5 to 7 minutes, just until they begin to curl. Remove and set aside, as they will continue to cook.
In large bowl, combine remaining 3 Tbsp (45 mL) oil, remaining 1 tsp (5 mL) za’atar spice, lemon juice, and salt. Whisk to blend. Add spinach, mint, and green onions. Scatter warm cooked couscous overtop. Gently toss greens and couscous together to blend evenly. Season to taste. Transfer to large serving platter and tumble prawns and pistachios overtop. Serve immediately with lemon wedges and additional fresh mint.
Cut firm tofu into large dice. Toss with seasonings. Fry in oil or bake until crisp and scatter over the salad.
Leave out prawns and instead top with jammy eggs and crumbled goat cheese. Jazz it up with a little more za’atar spice.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.