This is a spinoff of a typical borscht soup common in Eastern Europe. It’s perfect for the end of the cold winter season and provides a flavour step into spring while still holding the flavours of winter roots.
In large, heavy-bottomed saucepan, heat olive oil over medium heat. Add onion, celery, and garlic, and stir to coat with oil. Sauteu0301 for 5 minutes, until onion is just beginning to soften. Stir in beets and carrots. Sprinkle with salt. Add bay leaf, thyme, and just enough water to cover vegetables. Bring to a gentle boil. Cover, reduce heat, and simmer for about 10 to 12 minutes, or just until vegetables are fork tender.
Meanwhile, make Horseradish Dill Cream. In small bowl, combine yogurt, horseradish, lemon juice, syrup, and salt. Stir to blend. Add more horseradish, to taste, if you wish. Stir in dill. Set aside.
When vegetables are tender, drain and transfer to large, shallow serving bowl. Remove bay leaf and thyme stems. Cool until no longer hot, about 15 minutes. Scatter with pomegranate arils and nuts. Drizzle with Horseradish Dill Cream and scatter additional fresh dill overtop. Serve at once.
This recipe is part of the Colour Your Menu collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.