Baby spinach is plentiful in spring and asparagus is tender-sweet. The two combined with a hint of sticky dates offer a brisk balance to this zesty lime dressing.
1/4 cup (60 mL) balsamic vinegar
3 Tbsp (45 mL) liquid honey
3 Tbsp (45 mL) extra-virgin olive oil
1/4 cup (60 mL) lime juice
1/4 tsp (1 mL) Dijon mustard
1/4 tsp (1 mL) sea salt and freshly ground pepper
1/3 cup (80 mL) slivered almonds, toasted
1 bunch asparagus, cleaned and woody ends trimmed
1 cup (250 mL) sliced brown mushrooms
1/3 cup (80 mL) finely chopped dates
2 oz (57 g) soft brie, diced
8 cups (2 L) baby spinach leaves, washed and dried
To make dressing: in small bowl, whisk vinegar and honey until honey dissolves. Add all other dressing ingredients and whisk together until well combined. Set aside.
In dry skillet or heavy fry pan, toast almonds over medium heat, stirring constantly, until they begin to brown. Set aside to cool.
In large bowl, combine all salad ingredients except spinach and almonds. Add dressing and toss to combine ingredients and distribute the dressing evenly. Add spinach and almonds, toss lightly, and serve immediately.
Each serving contains: 241 calories; 6 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 31 g total carbohydrates (25 g sugars, 4 g fibre); 195 mg sodium
source: "Simple Spring Salads", alive #367, May 2013
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.