Surprise your buffet guests with this twist on a Greek salad, prepared with cheese curds instead of feta cheese. And to ensure it keeps the texture you love, serve the salad at room temperature.
Рубрика: Vegetables
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Warm Leek and Cheddar Dip
Combining the flavours of leek and cheddar, this warm dip takes inspiration from our slow cooker warm artichoke dip. Serve with raw veggies, saltine crackers or any other cracker of your choice.
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Hearty Lentil, Chickpea and Vegetable Soup
This cozy recipe is the ultimate ally for a weeknight meal or lunch reheated the next day. Simply brown the zucchini and pepper with some spices, and then add the broth and legumes. Let it simmer. Once the lentils are tender and the soup has thickened, add some spinach. Top with some tuna, which completes this delicious, practical and hearty soup.
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Spicy Antipasto
To capture the freshness of summer, try this antipasto recipe made with your garden harvest. To prepare this Italian condiment, simply chop the vegetables and let them marinate in a mixture of water and seasoned vinegar. Your dishes will taste like sunshine, even weeks later.
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Orecchiette with Chickpeas and Broccoli
In this easy to make pasta recipe, combine the broccoli with garlic, green onions, fennel seed and sun-dried tomatoes for a boost of flavour. Add these to orecchiette pasta and chickpeas, and then sprinkle on a good amount of Parmesan cheese.
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Lysanne O’Bomsawin’s Vegan Sagamité
«This soup, reminiscent of minestrone, dates back to the 18th century. It’s made with carrots and onions, as well as what’s known as the «three sisters» among many Indigenous communities: squash, beans and corn. There are many versions of this soup, some with meat, others vegan (like this one) made with sunflower seeds, which is satiating, easy to make and delicious. There’s no need for aromatics to flavour the broth; the taste of the vegetables is sufficient. In my Abenaki community of Odanak, it’s a dish we eat all year round.» — Chef Lysanne O’Bomsawin
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Grilled Asparagus with Sweet and Spicy Pancetta Dressing
According to etiquette, asparagus is the only cooked vegetable that can be eaten by hand. That works well here, since it’s exactly what we’re doing with seasonal asparagus. Start with cooking the pancetta, and then mix the cooking fat with garlic, pepper, honey and lemon juice. Coat the asparagus with this syrupy and spicy preparation, and then garnish with crushed pancetta. Serve as an appetizer while it’s still hot.
