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.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.