No more sweating over the lumps: Shaved Brussels sprouts and sliced green onions give this mash a new dimension of taste and texture. We used starchy russets and creamy yellow-fleshed potatoes for a rich consistency that calls for just a bit of butter. This well-crafted recipe is sure to bring puréed joy.
Рубрика: Vegetarian
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Mixed Vegetable Salad with Creamy Mustard Dressing
Like the look of vintage tableware? This holiday season, serve this crunchy vegetable and arugula salad in porcelain tea cups!
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Crunchy Green Salad with Pear, Pomegranate and Spiced Croutons
A fresh, crisp salad with a zingy vinaigrette is an essential component of a holiday menu, thanks to bitter and sharp elements to help cut the richer flavours of more traditional dishes. Our salad has a special take on seasonal cheer, with homemade croutons coated with garam masala, thin slices of pear, pomegranate seeds and crushed roasted walnuts.
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Spicy Tofu and Clementine Salad
This flavour-packed tofu salad is easy to prepare and sure to please your family and friends!
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Arugula Salad with Persimmon and Almonds
Persimmons pretty up sweet or savoury dishes, like this peppy salad that puts the flavours of Spain on show. The crunch of roasted almonds meets the firm richness of Manchego cheese, tied together with a dressing of sherry vinegar. Above the peppery tang of arugula and slivered shallots, persimmons find a friend in fresh figs, which share a delicate taste and texture. Perfect for lunch, or as a suppertime side.
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Bocconcini Skewers with Grapes and Rosemary
Pay homage to holiday wreaths with this bocconcini, endive and grape skewers edible centrepiece! Marinate the cheese balls in a little rosemary-infused oil beforehand, and use fresh rosemary to amp up the wreath-like look.
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Persian Herb Frittata (Kuku Sabzi)
You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough to hold it all together—and heavy on the plants: a motherlode of parsley, cilantro, dill, spinach and lettuce, along with walnuts and dried cranberries (or barberries, for a more authentic accent).
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Sunny-Side-Up Eggs with Vegetables and Toasted Sesame
Sunny-Side-Up Eggs with Vegetables and Toasted Sesame
