To make this gratin super creamy, coat the cooked vegetables with a béchamel sauce. It’s a classic white sauce, which consists of melting butter before adding flour and then milk. The milk thickens and turns into a smooth sauce. Here, garlic powder and cheese are added to give it more taste.
Рубрика: Vegetables
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Chicken Tikka with Yogurt
Chicken tikka is a star dish in India. Here we appreciate it all the more when we can make it easily at home. This delicious chicken is marinated in plain 11% yogurt and spices—just enough to give it a good coating and rich taste. Part of the marinade is also used to prepare a hot sauce, flavoured with typical Indian spice blends, like garam masala, with tomato and spinach. It’s a very cozy dish that will warm you up instantly.
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Sheet-Pan Bacon-Wrapped Pork Tenderloins with Roasted Vegetables
A sheet pan dinner could not be easier! Tender pork tenderloins wrapped in bacon slices are served with sweet potatoes, squash, apple cubes and dill, all in a mixture of maple syrup and apple cider vinegar. It’s a delightful weeknight dish that combines the sweetness of autumn vegetables with the saltiness of bacon.
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Sweet Potatoes Topped with Tofu and Cheese Curds
The beautiful colours of late summer vegetables come together here with the orange of the sweet potato. Cheese curds are popped into the cooked flesh of the sweet potato so that they’re just melting. As a garnish, top with curried tofu and a fresh salad of cherry tomatoes, dill and lime juice. Finish with sour cream and thinly sliced jalapeño for a vibrant weeknight meal.
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Beluga Lentils with Chorizo, Red Wine and Smashed Squash
Legumes give us a hearty meal in this stew-like dish. Beluga lentils, a variety with small, round, black grains and a nutty taste that goes well with full-bodied sauces, are the pulse of choice here. They are simmered in a broth that is spiced up with diced chorizo and red wine. To balance the flavours, bet on the sweetness of the squash and a dollop of lemony ricotta for the perfect dish to warm up on the first cool days of autumn.
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Roast Chicken with Confit Tomatoes, Carrots and Beets
This whole chicken served in the centre of the table will surely impress when entertaining. Coat the bird in butter and maple syrup, and surround it with beautiful vegetables such as carrots, beets and tomatoes. By roasting the vegetables in the chicken’s cooking juices, they stew and become almost confit. Serve the browned chicken with a green parsley, garlic and lemon sauce. All that’s left to do is to sit down at the table with your guests and enjoy!
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Grilled Broccoli Salad with Herb Dressing
A grilled broccoli salad is a big yes. Here, it is cooked on the grill and then cut up into bunches for more efficiency. The mix of flavours and textures—with the freshness and crunch of cucumber combined with the roasted taste of broccoli—is surprising and delicious. The salad is served with an all-purpose dressing made from parsley, basil and chives, which allows you to clean out your herb drawer or the last sprigs of your home garden.
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Tostadas with Fried Eggs and Black Bean Purée
For a sunny dinner, bring Mexico to the table. These tostadas are topped with a seasoned black bean purée, fresh vegetable salsa and roasted bell peppers. Make it a complete and nourishing meal by adding a fried egg on top. Simple and festive!
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Minestrone (The Best)
Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but all variations have one thing in common: They’re generously loaded with vegetables and beans in a rich, flavourful broth.
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Sheet-Pan Trout and Couscous with Curried Vegetables
For a quick weeknight meal, the sheet pan is your best ally. Roast your bell peppers first and then add your trout fillets. Serve the dish with couscous and spinach flavoured with garlic and curry powder for a wonderfully flavourful dish.