Tag Archives: vegetarian

crispy air fryer brussels sprouts in a serving bowl

Crispy Air Fryer Parmesan Brussels Sprouts

If you are looking for a simple holiday side dish made in everyone’s favourite air fryer, this recipe is for you! A recipe sure to change even the pickiest of eaters mind about brussels sprouts, these crispy sprouts are loaded with garlic and parmesan flavour. The best part? They come together in minutes and don’t use up any oven space. Easy enough for a weeknight dinner too, these might just become your new favourite side dish.

Crispy Air Fryer Parmesan Brussels Sprouts

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
1 lb Brussels Sprouts, trimmed and halved
2 Tbsp extra virgin olive oil
Salt and pepper, to taste
2 cloves garlic, thinly sliced
1 Tbsp balsamic glaze
¼ cup freshly grated parmesan, plus more to garnish

ingredients for crispy air fryer brussels sprouts

Directions:
1. In a large pot of salted boiling water blanch the brussels sprouts for 1 minute. Immediately submerge into an ice bath to halt the cooking process. Strain the sprouts and pat dry before transferring to a mixing bowl.

washed brussels sprouts in a colander

2. Toss the sprouts with olive oil, salt and pepper. Transfer to a preheated air fryer at 375°F degrees and cook for 5 minutes.

Related: Curried Brussels Sprouts Are the Fall Side Dish You Need Right Now

brussels sprouts in an air fryer

3. Mix in the garlic. Cook for an additional 5 minutes, until crispy. Remove from heat. Add the balsamic glaze and parmesan.

brussels sprouts in an air fryer

4. Transfer to serving plate and garnish with additional parmesan if desired. Serve immediately.

a bowl of crispy parmesan brussels sprouts

Love these air fryer Brussels Sprouts? Try this vegan scalloped potatoes recipe next!

carrot and zucchini latkes on a cooling rack

Baked Carrot and Zucchini Latkes Are a Healthier Twist on a Hanukkah Classic

I’m not going to lie. Crispy, golden fried foods are one of my favourite things about Hanukkah, the Jewish festival of lights. But for the sake of doing things a bit lighter, my mother taught me how to swap potatoes in traditional latke recipes with zucchini and carrots, and convinced me they can be just as delicious baked. This recipe is also my sneaky way of filling my kids up on veggies. What it lacks in extra oil and crunch, it makes up for in bright and earthy flavour.

Tip: The trick to crispier baked latkes is to start with a very dry grated vegetable mixture by squeezing it in cheesecloth or a tea towel to drain the water.

carrot and zucchini latkes on a cooling rack

Baked Carrot and Zucchini Latkes

Prep Time: 30 minutes
Cook Time: 45 minutes
Total: Time: 1 hour, 15 minutes
Servings: Makes about 15 3-inch latkes

Ingredients
3 medium zucchinis (about 1.5 pounds), coarsely grated
2 large carrots (about 1 pound), coarsely grated
1 small or medium onion, coarsely grated
2 large eggs
½ cup flour
¼ cup olive oil
1 ½ teaspoons salt
Black pepper to taste
Optional: sour cream, chives and applesauce, to serve

ingredients for carrot and zucchini latkes

Directions
1. Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and brush generously with olive oil.

2. With the large shredding blade on your food processor, grate the zucchini, carrots and onion. A box grater on the side with the large holes works fine, too.

Related: 30 Delicious Recipes for a Happy Hanukkah

grated onions, carrots and zucchini in a bowl

3. Line a bowl with cheesecloth or a tea towel, and place the grated zucchini, carrot and onion inside, wrapping the cloth up and twisting at the top to create a parcel with your hands. Working over the bowl to catch the liquid, continue to twist and squeeze the wrapped vegetable mixture with both hands until you’ve removed as much water as possible. (Put some muscle into it! The more water you can squeeze out, the crispier the latkes will turn out.)

4. Transfer mixture to a large bowl. Add the egg, flour, salt and pepper.

carrot and zucchini latke batter

5. Using a small scoop or your hands, take about 3 Tbsp of the mixture and form into flat 3-inch patties, about ½-inch thick. If the mixture is still too wet, squeeze out any remaining liquid into an empty bowl.

6. Place latkes on oiled baking sheet, brushing tops with oil, and bake for 35-40 minutes, or until tops are lightly brown.

Related: 10 Traditional Jewish Comfort Food Recipes to Try This Winter

carrot and zucchini latkes on a parchment lined baking sheet

7. Remove latkes from oven. Flip latkes over and change temperature to broil and return to oven.

8. Broil for 2-3 minutes or until latkes are nice and toasted, sizzling and edges are crispy. (Watch them carefully here. They can burn easily.)

9. Serve hot from the oven with a side of sour cream and chives, or apple sauce.

a closeup of carrot and zucchini latkes

Love this baked latke recipe? Try this chocolate babka recipe next!

Ottolenghi’s Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish as a weekend brunch; it sure looks the part.

Make this recipe your own by using any kind of oozy melty cheese and any spice you like for the base. Plus, you can experiment with other hot sauces, such as Tabasco or harissa.

Tip: Save time by cooking the sweet taters in the microwave instead.

sweet potato shakshuka in a skillet

Sweet Potato Shakshuka with Sriracha Butter and Pickled Onions

Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Serves 4

Ingredients
1 kg sweet potatoes, skin on and scrubbed clean
1 small red onion, thinly sliced into rounds
2 Tbsp lemon juice
3 Tbsp olive oil
1 ⅓ cups coarsely grated mature cheddar
3 garlic cloves, minced
1 tsp cumin seeds, roughly crushed with a mortar and pestle
8 large eggs
2 Tbsp unsalted butter
2 ¼ tsp sriracha
2 Tbsp cilantro leaves, with some stem attached
Salt and black pepper

Directions
1. Preheat the oven to 425°F. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a medium, parchment-lined baking sheet. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 400°F.

2. Meanwhile, in a small bowl, mix together the red onion, 1 tablespoon of lemon juice, and a pinch of salt and set aside to pickle.

Related: How to Make the Perfect Egg-in-a-Hole

3. Remove the cooked potato skins and tear them into roughly 1 ½ -inch pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking sheet and toss with 1 tablespoon of oil, ¼ teaspoon of salt, and a good grind of pepper. Bake for 8 minutes, or until nicely colored and starting to crisp up. Set aside to cool and crisp up further.

sweet potato skins on a baking sheet

4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another 1 tablespoon of oil, the remaining 1 tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper, and mix to combine.

5. Put the remaining 1 tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on medium-high heat and let cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.

6. While the eggs are cooking, put the butter and sriracha into a small saucepan on medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble—you don’t want it to split.

Related: Try This Japanese-Inspired Rolled Hot Dog Omelette

7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion, and all the cilantro leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.

Ottolenghi Test Kitchen Shelf Love Cookbook coverExcerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ottolenghi Test Kitchen: Shelf Love, Amazon, $38

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this sweet potato shakshuka recipe? Try this West Indian egg curry recipe next!

Sesame Soba Noodles with Kale and Edamame

Super Easy Sesame Soba Noodles with Kale and Edamame

Soba noodles are quick to cook and they work well at room temperature, making them a natural choice for a quick or make-ahead vegan lunch. You could even whip up this dish before leaving the house, as it comes together in one pot in under 10 minutes. Although it includes only a few ingredients, it is very flavourful— soy sauce and sesame oil bring so much to the table.

Sesame Soba Noodles with Kale and Edamame

Sesame Soba Noodles with Kale and Edamame

Ingredients
6 oz soba noodles
1 cup frozen shelled edamame
¼ cup soy sauce
1 ½ Tbsp sesame oil
1 tsp Sriracha or other chili-garlic hot sauce (optional)
2 cups finely chopped kale

Directions
1. Boil the noodles and edamame together until both are tender, 3 to 4 minutes (double check your packages to make sure this is the correct cooking time, as there may be some variation). Drain and rinse under warm water to prevent clumping.

2. Toss the cooked noodles and edamame with soy sauce, sesame oil, hot sauce (if using), and kale. Taste and adjust the flavours.

3. Refrigerate any leftovers for up to 2 to 3 days.

The Vedan Family Cookbook by Anna Pippus coverExcerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography © 2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The Vegan Family Cookbook, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this soba noodle recipe? See our guide to alternative pasta for more noodle options.

gluten-free sweet potato, beet and apple galette on parchment paper

A Rustic (and Gluten-Free!) Sweet Potato, Apple and Beet Galette

In blustery cold weather we tend to crave heartier, carbier dishes and this gluten-free sweet potato galette fits the bill. If you’ve never made a galette it’s like a you-can’t-get-it-wrong pie. The crust is forgiving and welcoming to bumps, cracks and craggy bits. This crust has that grounding, dense carby taste, but is actually gluten-free and grainless. We’ve swapped traditional flour for a combination of almond flour and tapioca starch. When baked, almond flour becomes crisp, golden and subtly sweet, while tapioca starch makes the dough more flexible and elastic. The filling combines seasonal sweet potato, apple and beet so you get both sweet and savoury hints. If you eat dairy, the addition of goat or feta cheese crumbled on top is delightful.

gluten-free sweet potato, beet and apple galette on parchment paper

Gluten-Free Sweet Potato, Apple and Beet Galette

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 65-70 minutes
Servings: 6-8

Ingredients
Crust:
1 ½ cups almond flour
½ cup tapioca starch
¼ tsp sea salt
¼ cup cold butter, sliced into cubes
1 egg

Filling:
1 beet
1 apple
1 small sweet potato
2 Tbsp extra virgin olive oil
½ tsp sea salt
1 tsp fresh thyme leaves
6-8 fresh sage leaves
1 lemon, zested
Goat cheese or feta, to taste (optional)

ingredients for Gluten-Free Sweet Potato, Apple and Beet Galette

Directions
1. Set up your food processor with the “S” blade. Pulse the almond flour, tapioca starch, sea salt and butter cubes until a crumbly mixture forms.

Related: This Heirloom Tomato Galette is a Show-Stopper

ingredients for gluten-free galette pastry in a food processor

2. Then, add the egg and pulse again until it becomes a sticky dough. Use your hands to form it into a ball, cover it with a towel and place in the fridge for 10-15 minutes.

3. Meanwhile, prepare the beet, apple and sweet potato. Slice into thin circles or semi-circles depending on the shape of the produce. You can use a mandolin or a sharp knife. Keep the beets in a separate bowl if you don’t want your sweet potato or apple to turn purple.

4. Now, preheat the oven to 350 F.

5. Season the produce with oil, sea salt, thyme and sage and set aside.

6. Take the dough ball out of the fridge, place it between two pieces of parchment paper and roll it out using a rolling pin until it is ⅛ of an inch thick.

7. Lift the bottom parchment paper and place it on a baking sheet.

8. Layer the veggies and fruit in the center of the dough, leaving about 2-inches on the outside. If you’re using dairy, crumble goat cheese or feta on top.

a Gluten-Free Sweet Potato, Apple and Beet Galette in progress

9. Carefully fold the edges of the dough toward the center and use your fingers to pinch the areas of the dough where it’s needed.

Related: You Won’t Believe These Fudgy Sweet Potato Brownies Are Totally Gluten-Free

an unbaked Gluten-Free Sweet Potato, Apple and Beet Galette

10. Place the baking sheet in the oven and bake for 35-40 minutes.

a Gluten-Free Sweet Potato, Apple and Beet Galette

Love this gluten-free galette? See our best Gluten-Free Dessert Recipes That Are Seriously Delicious.

spicy lentil curry on a white plate with a side of pita

Easy Spicy Lentil and Vegetable Curry

Cooler temperatures call for hearty soups, stews and curries, but who says they have to be meat-based? For a vegetarian twist that’s as easy as it is satisfying, serve up a bowl of this spicy veggie lentil curry. It’s full of flavor with a dash of heat, and comes together in just 30 minutes.

spicy lentil curry on a white plate with a side of pita

Spicy Lentil Veggie Curry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: serves 8-10

Ingredients:
2 Tbsp extra virgin olive oil
1 medium shallot, chopped
1 tsp ground ginger
2 cloves garlic, minced
1 small scotch bonnet, or jalapeno, chopped
1 medium zucchini, chopped
1 tsp ground cumin
½ tsp ground coriander
1 tsp turmeric powder
1 tsp sea salt
2 cups water
1 ½ cups red lentils
1 (14oz) can full fat unsweetened coconut milk
2-3 cups baby spinach, chopped
Pita, to serve

ingredients for spicy lentil curry

Directions:
1. Heat oil in a skillet over medium-high heat. Sauté shallots, ginger, garlic and scotch bonnet until brown, about 1 minute. Add in zucchini, cumin, coriander, turmeric and salt and stir for 1 minute.

Related: Vegan West African Peanut Lentil Stew

2. Add in water, lentils and coconut milk, then stir. Cover the skillet and cook for about 12-15 minutes, stirring occasionally.

3. When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve with a side of fresh pita.

spicy lentil curry in a pan

Looking for more veggie-based dinner ideas? See our 15 Best Vegan Soup and Stew Recipes You’ll Crave All Winter.

herby green spinach soup in a beige bowl

Herby Green Goddess Soup with Avocados and Feta

We all know we need to eat more greens, and oftentimes that means eating lots and lots of salads. But as the weather cools down, a raw salad just doesn’t cut it anymore. It’s time to blend up those greens into a refreshing and creamy soup, and we have just the recipe. The fresh herbs add a wonderful aromatic scent and flavour, while the avocado lends the soup a gorgeously creamy texture. Don’t forget to top with feta for the perfect salty finish!

herby green spinach soup in a beige bowl

Herby Green Soup

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 2-4

Ingredients:
1 Tbsp extra virgin olive oil
1 onion, diced
5 oz or 1 small box of baby spinach
1½ cups fresh parsley, leaves and stems
1 cup fresh mint, leaves
½ cup fresh basil, leaves and stems
Sea salt and pepper to taste
2 cups vegetable stock
2 avocados, 1 reserved for garnish
½ lime, juiced
¼ -⅓ cup crumbled feta

ingredients for herby green soup on a white countertop

Directions:
1. Heat a soup pot over medium heat, pour in the olive oil and swirl around the pot.

2. Add in the onions and cook until translucent.

3. Next, add in the spinach, parsley, mint and basil. Mix around until slightly wilted. Season with a pinch of sea salt and pepper.

Related: This Yummy Vegan Spinach and Artichoke Dip is the Perfect Appetizer

ingredients for herby green soup in a stock pot

4. Pour in the vegetable stock, bring to a boil and simmer for 15 minutes.

5. Carefully blend the soup with 1 whole avocado, squeeze in the juice from half a lime, re-season with sea salt and pepper to taste.

Related: This Creamy Green Hummus is Made for Avocado Lovers

6. If it’s too thick, add more broth to get your desired consistency.

7. To serve, pour into individual bowls and garnish with crumbled feta, diced avocado and cracked pepper.

herby green soup topped with feta and avocado in a bowl

Love Tamara and Sarah’s herby green soup? Try their sourdough toasties next!

3 colourful sourdough toasties on a white countertop

Sourdough Toasties Are So Quick and Easy, Here Are 3 Ways to Enjoy Them!

Smearing a whole bunch of interesting ingredients on a toasted piece of sourdough bread is our kind of meal. Here, we make three different sourdough toasties that mix and match ingredients to bring out sweet, fresh, herby, earthy and zesty flavours. You can get as playful as you want with these, or keep them as simple as possible. The best part? They require minimal-to-no cooking and take literal minutes to put together.

It’s a real “you can’t get it wrong” recipe no matter how you make it. You can enjoy these toasties as a quick and easy meal or snack for yourself, or impress guests with them (seriously, they are so beautiful to look at!). While we like to devour them as an open-faced sandwich, you can always close them up for a heartier toastie.

Related: Bread Baking for Beginners: How to Make the Perfect Sourdough Loaf

3 colourful sourdough toasties on a white countertop

Roasted Grape, Ricotta & Lemon Zest Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 7-9 minutes
Total Time: 10-12 minutes
Servings: 2-4

Ingredients:
1 cup loose red grapes
½ tsp extra virgin olive oil
Pinch of sea salt, plus more for finishing
2-4 slices sourdough bread
1 tsp butter (optional)
2-4 Tbsp ricotta cheese
2 tsp chopped and toasted almonds or pecans
1 tsp lemon zest
2 sprigs fresh thyme
Pepper, to finish

ingredients for sourdough toasties, 3 ways

Directions:
1. Preheat the toaster oven or oven to 400°F.

2. Place the grapes on a baking sheet lined with parchment. Drizzle olive oil and sea salt on top. Toss to coat and roast for 7-9 minutes until bursting open. Allow to cool slightly.

3. Meanwhile, toast the sourdough bread in a toaster. If preferred, brush the sourdough bread with butter and toast in a pan over medium heat until crisp.

4. Once toasted, spread ricotta over top. Be generous!

5. Load the roasted grapes over the ricotta and sprinkle with chopped nuts, lemon zest and thyme leaves. Finish it with a pinch of sea salt and pepper.

Related: These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

3 sourdough toasties being prepared on a white plate

Pesto, Feta, Beet and Honey Sourdough Toastie

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp pesto
1 large or 2 small beets, roasted and sliced into thin wedges
2 Tbsp crumbled feta cheese
1 tsp honey
A small handful of fresh microgreens
Sea salt and pepper, to finish

Directions:
1. Toast the sourdough bread.

2. Smear a hearty amount of pesto onto the toasted sourdough and top with sliced beets.

3. Crumble feta over top of the sliced beets and drizzle with honey.

4. Top with microgreens and finish with sea salt and pepper.

Related: Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

3 sourdough toasties in progress on a white plate

Hummus, Cheddar and Tomato Sourdough Toastie

Prep Time: 3 minutes
Cook Time: 2-5 minutes
Total Time: 5-8 minutes
Servings: 2-4

Ingredients:
2-4 slices sourdough bread
2-4 Tbsp hummus
2-6 slices cheddar cheese
2 tomatoes, sliced
1 small cucumber, ribboned
Pinch of sea salt and pepper

Directions:
1. Toast the sourdough bread.

2. Spread a generous amount of hummus onto the toasted bread and top with sliced cheddar cheese. Place in the oven to broil for 2-5 minutes or until the cheese starts bubbling.

3. Carefully remove the toast from the oven and top with tomato slices. Place the cucumber ribbons over the tomatoes.

4. Finish with sea salt and pepper.

Related: This Vegan Nashville Hot Chicken Sandwich Tastes Just Like the Real Thing!

Sourdough toasties 3 ways on a white plate

Love Tamara and Sarah’s toasties? Try their rainbow veggie halloumi burgers next!

Shot of healthy, oven-baked doughnuts

Satisfy Your Sweet Tooth With These Vegan No Sugar Do-Nuts

Fried doughnuts? Not here. These doughnuts are baked in a doughnuts mold.

Healthy vegan oven do-nuts

The Oven Do-Nuts

Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 to 12

Ingredients:

½ cup date puree
1 small can of coconut milk
2 eggs
1 tablespoon ground nutmeg
Pinch of salt
1½ cups pastry flour

Decorations of your choice (such as unsweetened shredded coconut or chopped nuts)

Directions:

  1. Preheat the oven to 350°F.
  2. In a bowl, thoroughly combine all of the ingredients.
  3. Lightly grease the doughnut pan  — otherwise, everything will stick.
  4. Fill the doughnut cups three-quarters of the way up (the doughnuts will puff up upon baking!).
  5. Bake for about 15 minutes
  6. Let cook, then remove from the pan.
  7. If desired, decorate the doughnuts as desired, then make another batch.
  8. Enjoy!

Cover of 'Goodbye Refined Sugar'Excerpted from Goodbye Refined Sugar! by Madame Labriski. Copyright © 2021 Madame Labriski. Photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Goodbye Refined Sugar!: Easy Recipes with No Added Sugar or Fat, Amazon, $20.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

a stuffed portobello mushroom on a white plate

These Stuffed Portobello Mushrooms are Jam-Packed with Sweet Potato and Black Beans for a Hearty Vegan Main

Grilled portobello mushrooms are the star of this filling vegan dish that comes together in just 30 minutes. With a nourishing filling of sweet potatoes and black beans, you’ll be hooked on the satisfying mix of textures. Plus, the salsa verde herb sauce lends a tangy hit of acidity to the dish that’ll have you scraping your plate clean.

a stuffed portobello mushroom on a white plateSweet Potato Stuffed Portobello Mushrooms with Salsa Verde

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2

Ingredients:
Salsa Verde:
1 cup cilantro leaves
½ cup mint leaves
1 tsp capers
Juice from 1 lime
1 tsp white wine vinegar
1½ tablespoons honey dijon mustard
2-3 mini pickles, or 1 regular sized pickle
Salt and pepper to taste

Stuffed Portobello Mushrooms:
1 large sweet potato, peeled and cubed
3 Tbsp olive oil
Salt and pepper to taste
1 cup canned unsalted black beans, drained and rinsed
2 large portobello mushrooms, stems and gills removed
Avocado, to serve
Arugula, to serve

Mise en place for stuffed portobello mushrooms on a marble countertop

Directions:
1. In a food processor, combine all ingredients for salsa verde. Puree until smooth and set aside.

2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt, and pepper to taste. Place on the baking sheet and bake for 25-30 minutes.

3. Once sweet potato is cooked, drain the black beans and season with salt to taste. Place sweet potato and black beans in a large bowl, then add in salsa verde and toss gently until the sweet potato and black beans are coated. Set aside and keep warm.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

A mixture of sweet potato and black beans in a white bowl beside a small bowl of salsa verde for stuffed portobello mushrooms

4. Brush both sides of portobello mushrooms with olive oil and season with salt and pepper to taste. Heat a grill pan over medium heat and brush the pan with olive oil. Grill for 3-4 minutes on each side.

5. To serve the portobello mushrooms, top with avocado slices and arugula, finishing off with sweet potato and black bean filling.

Related: One Humble Can of Black Beans, Six Different Meals to Remember

A stuffed portobello mushroom on a white plate

Like Valerie’s stuffed portobellos? Try her vegan steak or vegan spinach and artichoke dip next.

halloumi burgers with a side of rainbow coleslaw

Eat the Rainbow with These Halloumi Burgers and Colourful Veggie Slaw

If you’re looking for the perfect vegetarian burger, this is it. Halloumi cheese has won the hearts of many because of its salty nature and high melting point, making it the perfect choice for grilling and frying. Pairing it with a fresh, colourful slaw that’s loaded with vibrant herbs brings out a symphony of complex flavours and textures. While you can certainly season the halloumi burgers any way you like, we chose to add a Middle Eastern spin with the sumac sauce and quick drizzle of pomegranate molasses at the end. If that’s not your thing, try replacing the sumac with oregano and the pomegranate molasses with a squeeze of lemon. Although there are a few moving parts to this recipe, it comes together very quickly, making it an ideal weeknight meal.

halloumi burgers with a side of rainbow coleslaw

Rainbow Veggie Halloumi Burgers

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2-4

Ingredients:
Rainbow Veggie Slaw:
½ cup shredded purple cabbage
½ cup shredded green cabbage
1 carrot, ribboned
⅓ cup cilantro and mint leaves, roughly ripped a part
2 tablespoons extra virgin olive oil
½ lemon, squeezed
1 tsp sumac (optional)
Pinch of salt and pepper

Sumac Sauce:
⅓ cup Greek yogurt or labneh
½ tsp sumac
½ clove garlic, minced

Halloumi Burgers:
1 brick halloumi cheese, sliced into 4 equal pieces
2-4 burger buns

Garnish:
Drizzle of pomegranate molasses
A few sprigs mint and cilantro leaves

Ingredients for halloumi burgers with rainbow veggie slaw

Directions:
1. For the rainbow veggie slaw, toss cabbage and carrot together with the cilantro, mint, oil, lemon, sumac, salt and pepper. Set aside.

Related: This Grilled Halloumi Salad Will Be Your Go-To Summer BBQ Side

rainbow veggie slaw in a large bowl

2. For the sumac sauce, whisk the Greek yogurt or labneh together with the sumac and garlic. Set aside.

Related: This Grilled Halloumi Salad Will Be Your Go-To Summer BBQ Side

Creamy sumac sauce in a large white bowl

 

3. For the halloumi, heat an oiled grill on medium-high.

4. Slice the halloumi in half down the center, and then halve it again to create 4 pieces.

5. Place it on the hot grill for 2-3 minutes per side, until crisp grill marks form.

6. Place the buns on the grill for a few minutes to lightly toast.

Related: Grilled Za’atar Carrots with Halloumi & Mint

Rainbow veggie halloumi burgers being prepared on a white plate

7. To assemble, spread the sumac sauce on the bottom of the buns, top with a small handful of the rainbow cabbage slaw, place 1-2 pieces of grilled halloumi on top, drizzle a small amount of pomegranate molasses, and finish with a few sprigs of fresh mint and cilantro.

8. Serve immediately with remaining slaw on the side of the halloumi burger.

For more vegetarian dinner ideas from Tamara and Sarah, try their vegan antipasto skewers or spicy sautéed cauliflower and chickpeas.

sweet corn arepas on a grey plate

Make the Most of Corn Season with These Sweet Corn Arepas

Sweet corn arepas, or chocolo arepas, are sweet and cheesy. I lean toward adding both queso fresco and Manchego cheese to the dough for a more interesting taste, rather than mozzarella. But I leave it up to you… The key is to get your griddle very hot so that a nice crusty outer layer forms. In my desire to make this a full meal — breakfast for dinner, that is—I toss together a tomato and avocado salad to cut through the richness.

sweet corn arepas on a grey plate

Sweet Corn Arepas

Prep Time: 15 minutes
Rest Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

Arepas
1 cup sweet yellow corn kernels
1 cup pre-cooked yellow cornmeal or Masa Arepa
3 tablespoons sugar
¼ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup quesito or fresh ricotta cheese
½ cup grated Manchego or Parmesan cheese
3 tablespoons butter, melted, plus 2 tablespoons
¾ cup 2% milk

Raw Tomato & Avocado Salad
2 cups ripe cherry tomatoes, halved crosswise
2 Hass avocados, pitted, peeled, and cubed
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
Flaky salt and freshly ground black pepper

To serve
4 ounces quesito or queso fresco, crumbled
½ cup cilantro leaves

Directions:

1. Grind the corn in a food processor until the kernels break apart and the mixture is smooth. Transfer the ground corn to a large bowl and add the cornmeal, sugar, flour, baking powder, salt, the ricotta cheese, and Manchego cheese. Using a wooden spoon, mix the ingredients to combine. Add the 3 tablespoons butter and the milk and stir until the mixture comes together. Do not overmix. In the beginning, your mixture will look like a very loose pancake batter. Don’t fret, the cornmeal will take a few minutes to absorb
the liquid and achieve a better consistency. Allow the dough to rest for 10 to 15 minutes.

2. Meanwhile, prepare the raw tomato and avocado salad: In a medium bowl, combine the tomatoes and avocados. Add the lemon juice and olive oil and toss to combine. Season with salt and pepper to taste.

3. Line a baking sheet with parchment paper and set aside.

4. Preheat a large cast-iron skillet or griddle over medium-high heat. Melt the 2 tablespoons butter until bubbles form. Measure ½ cup of the batter and pour into the pan — pancake style. You can fry the arepas 2 at a time or more, depending on the size of your skillet. Do not crowd the skillet. Cook the arepas until golden brown, 2 to 3 minutes per side. You may need to turn down the heat as you go so that the pan doesn’t get too hot from batch to batch. Place the finished arepas on the baking sheet and keep warm in the oven. Repeat with the remaining batter.

5. To serve, plate each arepa and top with a spoonful of the tomato and avocado salad, the crumbled quesito, and cilantro leaves

From the book COLOMBIANA by Mariana Velásquez Villegas. Copyright © 2021 by Mariana Velásquez Villegas. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. Photos by Gentl & Hyer.

COLOMBIANA: A Rediscovery of Recipes and Rituals from the Soul of Colombia, Amazon, $40.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

keto arancini in white bowl with parsley

Try This Keto Cauliflower Arancini for a Healthy Snack

Yes, you can absolutely enjoy cheesy arancini and wine with a keto twist! Unlike traditional arancini which is often deep-fried, this arancini with a garlic butter wine sauce is a feel-good alternative packed with tons of flavour, texture and of course, good cheese. You can also easily make this vegan by swapping in vegan dairy and eggs.

keto arancini in white bowl with parsley

Keto Cauliflower Arancini

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8

Ingredients:

2 Tbsp olive oil
3 cups riced cauliflower or cauliflower crumbs
2 tsp dried oregano
1 tsp sea salt
1 tsp ground black pepper
1 cup mozzarella cheese, shredded
⅔ cup Parmigiano Reggiano, shredded
2 egg yolks
⅓ cup almond flour
¼ coconut flour (optional)
½ cup almond flour
¼ cup Parmigiano Reggiano, grated
½ stick of unsalted butter
2 cloves garlic, minced
½ dry white wine
¼ cup fresh parsley, chopped

keto arancini ingredients on countertop

Directions:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place a saucepan over medium-high heat and add olive oil. Once the pan is hot, add in cauliflower, oregano, sea salt and pepper and cook until softened, about 5 minutes.

Related: Keto-Friendly Snacks That Are Simple to Make (and Super Satisfying)

2. Transfer cooked cauliflower into a bowl. Add mozzarella, Parmigiano, egg yolks and almond flour and mix until smooth. Now check the consistency of your batter. If your batter seems a little loose or too sticky, add in coconut flour and adjust as needed. You want to be able to form the shape of a ball without it flattening.

keto arancini ingredients in white bowl

3. Using an ice cream scoop or a ⅓ cup, scoop the batter onto the lined baking sheet until you have 6-8 medium sized balls. In a separate plate, combine almond flour and parmigiano cheese. Roll each arancini ball in the almond-cheese mixture and return to the baking sheet. Bake in the oven for 18-20 minutes. Set aside and keep warm.

4. In a medium saucepan over medium heat, add butter. Once melted, add garlic and saute for about a minute. Add wine and simmer until reduced, about 1 minute. Turn the heat off and stir in fresh parsley. Pour the garlic butter wine sauce over the keto arancini. Top with additional parsley, if desired.

keto arancini in white bowl with parsley

Like Valerie’s keto arancini? Try her air fryer corn “ribs” or healthy oven-fried chicken.

Falafel sliders on blue serving platter

Summer Feast! Baked Falafel Sliders With Tabbouleh and Tahini Sauce

You’ve probably heard of falafel before — but what about falafel sliders? They are perfectly crispy on the outside and soft and fluffy on the inside and they’re shallow fried (or even baked) to make the process easier. Serve them on flat breads with tangy tabbouleh salad and a lot of tahini sauce, and you have the perfect summer feast.

Falafel sliders on blue serving platter

Baked Falafel Sliders With Tabbouleh and Tahini

Prep Time: 30 minutes
Rest Time: 60 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 10 falafel patties

Ingredients:

Falafel
¼ yellow onion
3 large garlic cloves
1 cup dry chickpeas (approx. 2 ½ cups after soaking)
1 cup parsley, packed
¼ cup cilantro, packed
1 ½ Tbsp olive oil + ¼ cup for frying/baking
1 tsp baking soda
1 tsp salt
1 tsp cumin
¼ tsp black pepper

Tabbouleh
½ cup fine bulgur (can substitute with couscous)
2 cups parsley, packed
1 tomato, finely chopped
¼ cup green onions, finely chopped
¼ cup mint leaves, loosely packed
½ cup lemon juice
3 Tbsp olive oil
1 tsp salt
¼ tsp chilli powder

Tahini Sauce
½ cup tahini paste
Juice of ½ lemon
½ tsp salt

Falafel slider ingredients on countertop

Directions:

1. Make the falafel: add onion and garlic to a food processor and process for a minute. Next add the chickpeas, parsley, cilantro, olive oil, baking soda, salt, cumin and black pepper and process for a few minutes until well combined and the mixture holds together well.

Falafel slider mixture in food processor

2. Refrigerate for a minimum of 1 hour. Once they’ve rested, form the patties ensuring they are not too thin (approx. ½ – ¾ inch thick).

3. Shallow fry the falafel for 1 minute on each side until golden brown. You can also bake them at 400°F for 25 minutes, flip, then bake for a further 15 minutes.

Falafel sliders being baked on baking tray

4. Make the tabbouleh: soak the fine bulgur in ½ cup of hot water and cover. Let stand for a few minutes, then fluff.

Related: Healthy Middle Eastern Recipes You’ll Make on Repeat

5. Finely chop the parsley, tomato, green onions and mint. In a bowl, mix together the lemon juice, olive oil, salt and chili powder. Mix the bulgur, parsley mixture and dressing together. Refrigerate for 1 hour.

Tabouleh salad in yellow mixing bowl

6. For the tahini sauce: mix together the tahini paste, lemon juice and salt. Whisk everything using a fork continuously until you achieve a smooth consistency. The sauce may seize up when whisking, but continue to whisk until it smoothens out. Thin with a bit of water if required to achieve desired consistency.

7. Serve sliders on flat breads with tabbouleh salad and tahini sauce.

Like Amina’s falafel sliders? Try her 20-minute salmon or her Middle Eastern bulgur, pomegranate and almond salad.

3d printed meat on plate from Aleph Farms

Is 3D-Printed Meat the Next Big Thing? (And How It Really Tastes)

There’s a new wave of alternative meat products coming to our not-so-distant future and is likely to make up a major part of our future diets. Currently, the global market for lab-grown meats is the fastest growing segment in the food industry and is expected to reach $140 billion by 2030, according to forecasts by Blue Horizon Corp.

In 2018, Aleph Farms in Israel successfully cultivated the world’s first beef steak using 3D printing. Today, they’ve upgraded to 3D bioprinting. Unlike 3D printing that uses ink or plastic, 3D bioprinting technology is able to print actual living cells without harming the animal. Essentially, this technology is able to recreate the natural process of tissue regeneration that occurs in the animal’s body in a controlled environment. The end product is able to mimic the structure, smell, cooking behaviour and appearance of a meaty steak, right down to the blood oozing out of a juicy steak.

3d printed meat on plate from Aleph Farms

Redefine Meat is another leading meat cultivating company that uses a method of multi-material 3D printing to create alt-meats. “[The] 3D printer lays down blood, fat and protein simultaneously at a voxel-level that resembles mimicking meat of an animal,” says Daniel Dikovsky, head of technology and innovation at Redefine Meat. “This advanced capability is what allows an alternative-steak to go beyond just taste, but also replicate texture and mouthfeel.” Redefine Meat does not use any animal ingredients, but rather a proprietary blend of soy, pea protein, coconut fat, sunflower oil and a few other plant-based ingredients, so their products are vegan.

3d printed meat on plate from Redefine Meat

Now Let’s Talk Taste

Earlier this year, Redefine Meat held a blind taste test for its 3D printed meat, with over 600 participants, mostly meat eaters. The overall approval rate was over 90%, based on taste, texture and mouthfeel. When Benjamin Netanyahu, prime minister of Israel, tried Aleph Farm’s steak he said: “I can’t taste the difference.”

Looking to the Future

While these are only two examples of start-ups that are experimenting in the 3D printed meat world, several other companies from around the world are diving into the cultivated meat industry, as the demand for innovative products, with less impact to the environment and harm to animals is rapidly growing.

Related: Meet the World’s First Autonomous Robotic Kitchen Assistant

Aleph Farms has partnered with Mitsubishi to sell their beef in Japan in the coming years, but they’re not in a rush to get it on the market. Japan is home to the world’s most luxurious steak, Wagyu. In other words, they’re well aware of what they’re up against. No word yet on when Aleph or Redefine Meat will hit the open market or when lab-grown meat will be available for purchase in Canada.

First photo/feature photo courtesy of Aleph Farms; second photo courtesy of Redefine Meat

Homemade Purple Japanese Ube Ice Cream in a Bowl

Flavour Trends to Watch For According to the Latest Flavour Forecast

Homemade Purple Japanese Ube Ice Cream

The 21st McCormick Flavour Forecast has released its most recent report naming what Canadians can expect next in terms of flavour.

The Flavour Forecast has been breaking down the flavours Canadians want in their food for over two decades and this round is no exception; The team behind the report includes chefs, culinary professionals, trend trackers and others in the food industry, with the goals of encouraging exploration and innovation around the world and in the kitchen.

Related: How to Properly Dispose of Cooking Oil

The research was based on a series of virtual, interactive at-home culinary experiences. The experiences spanned the previous year and were led by chefs, exploring flavours that range from nutritious to decadent, and varying in taste, colour, and texture – both in food and drink.

The 21st edition of the Flavour Forecast identified four key flavour trends based on what was most popular: Plants pushing boundaries; humble nosh; underwater, underdiscovered; and physiological eating.

Related: 5 Hot New Releases to Binge on Amazon Prime This Summer

Here is what you can expect with each:

Plants Pushing Boundaries

We know that plant-based is no longer a “trend” but a way of life for many – even those who are flexitarian, or simply looking to fold more fruits, veggies and botanicals into their diets. The people at McCormick agree. Plants are bringing indulgence, brilliant colour, hearty texture and flora-focused eating to the forefront.

Key flavours to look for:
Ube (purple yam)
Szechuan buttons (edible flower buds)
Trumpet mushrooms

Related: Allison Gibson Talks Launching Food Businesses and Reclaiming the Term “Ethnic Food”

Various spices spread across a light-surfaced table

Humble Nosh

With so many borders closed to international tourism, Canadians are wanting to venture out with their plates. Bold, niche global flavours are still front and centre on people’s minds, and on their palettes. The good news is that Canada offers no shortage of ways to satisfy these cravings.

Key flavours to look for:
Chaat masala (Indian spice blend)
Pandan kaya (Malaysian jam)
Crisped chilies

Related: Food Activist and Dietitian Rosie Mensah Looks at Nutrition Through a Social Justice Lens

A bowl of Wakame seaweed salad

Underwater, Underdiscovered

Going underwater now also means going deeper, and looking further. Plant-based is by no means exclusive to the land, and Canadians are increasingly looking for flavours and ingredients that feature both fresh and saltwater botanicals like seaweeds and even algae.

Key flavours to look for:
Dulse (red sea lettuce flakes)
Spirulina (blue-green algae)
Sea grapes (soft, green algae)

Related: This Korean Sweet and Sour Seaweed Salad is the Perfect BBQ Side Dish

Ginger and halved lemon spread on table with mint leaves

Physiological Eating

Leaning into India’s 5,000-year old tradition of Ayurveda that embraces a traditional, healthy lifestyle rooted in mind-body, harmony, growth and self-love, physiological eating also taps into the related six tastes (sweet, sour, salty, bitter, stringent, and pungent). Each offer warming and cooling benefits to help provide comfort to the physical body.

Key flavours to look for:
Coriander
Lemon
Sea salt
Cumin
Turmeric
Ginger

Photos courtesy of Getty Images.

Related: 15 Popular Foods That Grow in Very Surprising Ways

Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

@amywilichowski##eggs ##pestoeggs ##homecook♬ cooking video – cooking

But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well).Watch the how-to video here:

 

Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

You might’ve seen the honeycomb pasta hack that has gone viral on TikTok, in which Anna Rothfuss AKA @bananalovesyoutoo stuffs string cheese in rigatoni pasta, layering on sauce, ground meat and grated cheese for good measure. We daresay this popular quick meal evokes a Food Network Canada eye-catching favourite: our very own 20-minute, 10-ingredient Rigatoni Pie. While slightly more elevated in flavour (no string cheese here), this vegetarian version is equally melty and gooey and just as straight-forward to make for a quick weeknight meal — all with simple pantry ingredients you likely already have on hand.

rigatoni pie on white plate

Looking to save additional time? Instead of making your own tomato sauce, swap in four cups of store-bought marinara. For meat-lovers, you can mix things up too by adding cooked ground meat to the sauce (just note: you’ll need less of the sauce). This delicious budget-friendly comfort food will be a fan favourite at home, and the good news is the yield is high, so there will be plenty to go around.

Watch the how-to video here:


Rigatoni Pie Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 30 minutes
Servings: 8

Ingredients:

6 Tbsp extra-virgin olive oil, divided
9 cloves garlic, minced
½ tsp crushed red pepper flakes
1 28-oz can whole peeled tomatoes in juice
1 15-oz can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 lb(s) rigatoni
1 lb(s) part-skim mozzarella, grated
⅔ cup grated Parmesan cheese

Directions:

1. Heat 4 Tbsp of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes and 1 ½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

2. Preheat the oven to 375ºF. Grease a 9-inch springform pan with 1 Tbsp olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 Tbsp olive oil.

3. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.

Related: I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

4. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Spring pea toast with ACE Bakery loaf of bread

Celebrate Sunnier Days With This Elevated Spring Lemon and Smashed Pea Toast

If you’re ready to dive into spring with a fresh new recipe, you’re going to love this smashed pea spring toast. The combination of seasonal veggies like peas, radishes and fresh herbs is a match made in food heaven. It’s light and refreshing — making it the perfect bite to welcome in the warmer months!

Spring pea toast with ACE Bakery loaf of bread

Spring Lemon and Smashed Pea Toast

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients:

2 cups fresh or frozen peas
2 cups fresh arugula
Juice of 1 lemon, divided
1 Tbsp extra-virgin olive oil, divided
¼ tsp of sea salt and ground black pepper, divided
2 Tbsp plain yogurt
1 small garlic clove, chopped
1 tsp fresh chives, finely chopped
2 leaves fresh mint, thinly sliced
2 leaves fresh basil, thinly sliced
Zest of 1 lemon
2 radishes, thinly sliced
3 Tbsp, crumbled feta
2 slices of ACE Bakery® Sliced Sourdough Miche

Directions:

1. Bring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.

2. While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.

Related: The Tastiest Things You Can Put on Toast (That Isn’t Avocado)

3. Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.

4. Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.

Watch the how-to video here:


Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Nothing says “brunch” better than a rich, runny egg-topped eggs benedict — but, as Molly Yeh shows us time and time again on Girl Meets Farm, you can always make a classic dish even yummier with a little creativity. Enter: Molly’s creamy, bright, veggie-packed twist on eggs benedict.

Starting with warm, crisp homemade pita bread as the base, Molly layers on plenty of flavour with sunny poached eggs, garlicky sauteed spinach and a rich, cheesy feta cream sauce. The mouth-watering sauce, which Molly calls “hollandaise’s sassy younger sister” gets a touch of sweet-meets-smoky kick from a dash of Aleppo pepper.

Related: Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Pita and Greens Benedict With Feta Cream

Total Time: 4 hours 15 minutes (includes rising time)
Active Time: 1 hour 15 minutes

Yields: 4 servings (Note: pitas yield 24 pitas)

Ingredients:

Benedict:
2 oz feta, crumbled
1/2 cup (113 g) whole milk Greek yogurt
1/2 tsp Aleppo pepper or paprika, plus more for sprinkling
Kosher salt and freshly ground black pepper
3 Tbsp olive oil, plus more for drizzling
2 cloves garlic, sliced
6 oz spinach
Juice of 1/2 lemon
4 large eggs
2 Pitas, halved, recipe follows

Pitas:
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 1/2 Tbsp sugar
1 1/2 tsp kosher salt
3 Tbsp olive oil, plus more for the bowl
3 3/4 cups bread flour, plus more for dusting (you may sub out 1 3/4 cups bread flour for 1 3/4 cups whole-wheat flour)
Nonstick cooking spray for the bowl, optional

Special Equipment: a high-speed blender

Related: Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Directions:

Benedict
1. Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance).

2. Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt and 2 tablespoons water and cook, stirring occasionally, until softened and wilted, about 4 minutes. (You may need to add the spinach in batches if it’s too much to fit in all at once.) Season with pepper and squeeze in the lemon juice. Turn the heat down to low just to keep this warm while you poach the eggs.

3. Bring a large pot of water to a boil. Crack the eggs one at a time into a small bowl, then carefully lower the eggs into the boiling water. Cook until the whites are firm but the yolks are still runny, 2 to 3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture.

4. Toast or grill the pitas. Drizzle with a little olive oil and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of Aleppo or paprika. Enjoy!

Pitas
1. Mix together the warm water, yeast and sugar in a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. With the mixer running on low speed, add the salt and oil, then gradually add the flour. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Do not add too much flour.) Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.

2. Turn the dough onto a clean work surface and divide it into 24 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, then cover them with plastic wrap and let them rise for 30 minutes.

Molly Yeh making her pita and greens benedict

3. Preheat the oven to 500ºF and line 2 baking sheets with parchment paper.

4. With a rolling pin, roll out the balls of dough into 3-inch circles, dusting with flour as needed. Place them on the lined baking sheets and bake until they’re puffy and just starting to brown, about 5 minutes.

Cook’s Note: Leftovers are tasty and can be frozen and reheated in the toaster.

For more ideas on how to start your morning in the most delicious way, check out these breakfast recipes from Molly Yeh.

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