Serves 4

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Food

Lunch

Dinner

Salad

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Asparagus Egg Salad with Tahini Miso Dressing

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In large bowl, toss bread with 1 Tbsp (15 mL) oil and squeeze gently so bread absorbs oil. On a baking sheet, spread bread cubes out and bake, stirring once halfway, for 10 minutes, or until golden brown and crispy.

Pierce sausage casings several times with a fork or skewer. In skillet, heat 1 tsp (5 mL) oil over medium-high heat. Place sausage in pan and heat until cooked through and an internal temperature of 165 F (75 C) is reached, flipping once, about 3 minutes per side. Remove sausage from pan and, when cool enough to handle, slice into 1/2 in (1.25 cm) pieces.

In small bowl, whisk together peanut butter, vinegar, honey, ginger, and 2 Tbsp (30 mL) warm water until smooth. If needed, add more water, 1 tsp (5 mL) at a time, until a pourable consistency is reached.

Divide salad greens, mint, bell pepper, sausage, strawberries, and toasted bread cubes among serving plates or bowls. Drizzle peanut butter dressing overtop. Scatter on goat cheese if using.

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Breakfast

Dessert

PB & J Toast Salad

Serves 6. 

Warm Israeli Couscous and Spinach Salad with Grilled Prawns

Serves 6

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.

Warm Roasted Beetroot Salad with Pomegranate Arils, Nuts, and Horseradish Dill Cream

Serves 4 as a main course or 8 as a starter

Beautiful Rainbow Prawn Salad

Adding grain to a salad immediately raises salad to a whole new level.

Buckwheat Groats, Greens, and Grapefruit Salad with Chive Vinaigrette

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.

Winter Grains Thai Salad

Asparagus and beans are a classic salad combo. We’ve kicked it up a notch!

Lemony Seared Smoky Scallops with Shaved Asparagus Salad

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This is one of those amazing side dishes that disappears incredibly fast! It’s a fancy, restaurant-worthy recipe loaded with potatoes.

Serves 4.

Preheat oven to 400 F (200 C). Line extra-large baking sheet (15 x 21 in/38 x 53 cm) with parchment paper.

Place potatoes on baking sheet and toss with oil until thoroughly coated. Spread potatoes into even layer. Season with a couple of pinches of salt and pepper.

Slice top off garlic bulb so all individual garlic cloves are trimmed. Place garlic bulb on square of aluminum foil (about 8 in/20 cm square) and drizzle top of cloves with olive oil. Wrap garlic bulb entirely in foil and place on baking sheet with potatoes.

Roast potatoes and garlic for 20 minutes, then remove pan from oven and flip potatoes with a spatula. Return potatoes and garlic to oven and continue roasting for 15 to 20 minutes more, until potatoes are golden and fork-tender.

In food processor, combine pesto ingredients and process until mostly smooth, stopping to scrape down bowl as necessary. Keep pesto in processor because we will add the roasted garlic as the final step.

Remove potatoes and garlic from oven. Carefully unwrap garlic bulb and let cool for 5 to 10 minutes, until cool enough to handle.

Turn off oven and return potatoes to oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze roasted garlic cloves out of the bulb. You should have about 2 Tbsp (30 mL) roasted garlic. Add into food processor with pesto. Process until mostly smoothu2014you can add a touch more oil if necessary to get it going.

This is the important part where you need to act fast; I like to assemble the salad very quickly so that itu2019s warm when I serve it. Grab a large serving bowl and place arugula in bottom of bowl. You can break arugula up into smaller pieces with your hands a bit. Then, remove potatoes from oven and quickly place in serving bowl on top of arugula. Toss potatoes and arugula with pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on hemp hearts and serve immediately.

Side Dish

Vegetarian

Vegan

Gluten Free

Roasted Garlic Basil Pesto Potatoes with Arugula

This salad is vegetarian and gluten free, and it can easily be made dairy free. And although it’s super healthy, it’s definitely not boring diet food.

Serves 6.

In small bowl, mix together lemon juice, olive oil, Dijon, honey, salt, pepper, and zau2019atar. Set dressing aside.

In another bowl, mix yogurt, cucumber, garlic, lemon zest, juice, and dill. Season with salt, pepper, and zau2019atar. Transfer tzatziki dip to small bowl.

Dry chickpeas well between two dishtowels until very dry to the touch. Toss with olive oil, zau2019atar, and salt, and spread out on baking sheet in an even layer.

Roast chickpeas for 20 to 30 minutes, shaking pan every 10 minutes until chickpeas are golden, dry, and crispy on the outside, yet soft in centre. Set aside.

Meanwhile, in medium bowl, mix kale with lemon dressing and massage until well coated. Add cucumber, tomatoes, bell pepper, olives, pomegranate seeds, feta, pine nuts, salt, pepper, and sumac. Toss in crispy chickpeas.

Transfer to serving platter and serve with tzatziki dip on the side.

Crispy Greek Chickpea Salad with Tzatziki Drizzle

This dinner-worthy peach salad is a feast of appetizing textures and flavours. Peaches provide sweetness, while beans deliver satisfying protein and fibre.

Divide greens, beans, peaches, peppers, cucumber, and goat cheese among 4 serving plates.

Whisk together oil, almond butter, vinegar, 2 Tbsp (30 mL) water, garlic, and salt until smooth. Drizzle dressing over salads and sprinkle on pumpkin seeds.

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Ah, spring. The time when a young man’s—or woman’s—fancy lightly turns to thoughts of fresh herbs. Read more!

Salad

Asparagus Egg Salad with Tahini Miso Dressing

PB & J Toast Salad

Warm Israeli Couscous and Spinach Salad with Grilled Prawns

Warm Roasted Beetroot Salad with Pomegranate Arils, Nuts, and Horseradish Dill Cream

Beautiful Rainbow Prawn Salad

Buckwheat Groats, Greens, and Grapefruit Salad with Chive Vinaigrette

Winter Grains Thai Salad

Lemony Seared Smoky Scallops with Shaved Asparagus Salad

Fruit Salad

Summer to Go

Salads That Actually Satisfy

Lettuce

Roasted Garlic Basil Pesto Potatoes with Arugula

Crispy Greek Chickpea Salad with Tzatziki Drizzle

Bean Peach Salad with Almond Dressing

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