Sautéed Tofu and Vegetables with Yogurt Hummus
Рубрика: Vegetables
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Harvest Vegetable Naan Bread
Because we still had lots of tomatoes, asparagus and zucchini, we created this cross between a sandwich and a pizza, served unheated.
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Marinated Grilled Eggplant
Eggplant is a delicate fruit that loves the heat. But unlike certain hardier plants, such as kale, it’s very sensitive to cold, so it has to be harvested before the first frost. We decided to grill it on the barbecue and then marinate it so that we didn’t lose any of its flavour.
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Tofu with Roasted Garden Vegetables and Cilantro Dressing
Bursting with Romanesco broccoli, carrots, spinach and radishes, this warm vegetarian salad truly celebrates the fall harvest. Cooking the radishes on a tray in the oven reveals a whole other side to this peppery bulb: less spicy, sweeter, but still with that satisfying crunch.
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Seared Salmon with Bulgur and Beets
“Beets aren’t usually eaten raw,” notes Ricardo. “But when they’re freshly harvested, they have a sweet taste that’s not too earthy.” We took advantage of the fall bounty to try out different varieties (Chioggia and yellow are pictured here) in the simplest way possible: thinly sliced with a mandoline. As for the juice used to colour the bulgur, you can find it at grocery stores, but if you have a juicer, it’s the perfect opportunity to make a homemade version with your leftover beets.
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Rustic Kale and Squash Pie
“This plant grows so abundantly and easily, after a while we didn’t know what to do with it!” admits Ricardo. Indeed, all through autumn, our staffers would leave for the day carrying armfuls of kale. To change up the predictable chips and salads, we dreamt up this hearty pie (the crust is made of whole wheat flour and fresh thyme), where kale mingles with another of the season’s musts: butternut squash.
