Grains and cabbage are in this season. We’ve paired spelt berries with cabbage and toasted quinoa for a surprisingly upscale result. For this recipe, bypass the packaged shredded cabbage—it just won’t have the same results, or the price value. The trick? Buy a half or quarter head of cabbage and shave it ultra thin on a mandoline.
Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups (500 mL) fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.
Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups (435 mL) water. Bring to a boil; reduce heat to medium-low; and simmer, covered, until water has absorbed and quinoa is tender, about 12 minutes. Remove from heat; let sit, covered, for 5 minutes; and then fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp (15 mL) lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.
In medium bowl, whisk peanut butter and tamari together until smooth. Whisk in maple syrup, sesame oil, ginger, remaining 1 Tbsp (15 mL) lime juice, and red pepper flakes. Add more lime or tamari to taste, if you wish. Drizzle over salad, sprinkle with cilantro and roasted peanuts, and serve.
This recipe is part of the 2020 Pantry Essentials collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.