Serves 4 as main dish, or 6 as side serving.
Soft little gnocchi parcels are delicious with all sorts of toppings. And it’s as effortless as adding some chopped fresh herbs, oil, and Parmesan. In this version, we opted for the fresh garden kale pesto, whose main ingredient is growing in the garden in abundance.
Tip: Traditionally, gnocchi is made with white flour, as it has higher gluten content and holds the mixture together quite easily. When using whole wheat flour, look for very finely ground whole wheat flour, or dough will not hold together.
Place potatoes in large saucepan and cover by at least 2 in (5 cm) cold water. Bring to a boil and reduce heat to medium. Simmer potatoes, with lid ajar, until tender when pierced with a fork, about 30 to 35 minutes.
Drain and set aside to cool just until you can handle them. Peel and cut into chunks. Press peeled potatoes through potato ricer into large bowl. Alternatively, mash potatoes thoroughly by hand, making sure there are absolutely no lumps. Cool until almost at room temperature, about 20 minutes.
Stir in flour, egg, chives, lemon zest, and salt, and mix thoroughly with your hands until dough is soft and smooth but still a little sticky.
Tip dough onto lightly floured surface and divide into 4 equal sections. Roll each section into 3/4 in (2 cm) thick ropes. Cut ropes into 1 in (2.5 cm) pieces. Press each piece with the backside of the tines of a fork, if you wish, to create ribbed gnocchi.
Lightly flour baking tray. Transfer gnocchi to baking tray, making sure gnocchi is in single layer, and lightly dust with extra flour to prevent them from sticking. Refrigerate until ready to cook, up to 3 hours. Alternatively, freeze on baking sheet. Once frozen, transfer to tightly sealed container and freeze for up to 2 months.
To cook, bring large saucepan of salted water to a boil. Cook fresh gnocchi in batches for about 5 minutes, or until they float.
Cook frozen gnocchi in much smaller batches, as they can cause water to drop in temperature, causing them to fall apart during cooking. Remove gnocchi with slotted spoon to large bowl and drizzle with a little olive oil to keep them from sticking.
To serve, toss warm gnocchi with 1/2 cup (125 mL) Kale and Walnut Pesto and halved cherry tomatoes. Sprinkle with freshly chopped basil. Drizzle with a little olive oil and add freshly ground black pepper to taste.
This recipe is part of the Growing a Dream collection.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.