Herbed Polenta Fries

Serves 4-6

Ingredients

3½ cups [875 ml] chicken stock
1 cup [170 g] instant polenta
3 tbsp [30 ml] butter
¼ cup [60 ml] finely grated parmigiano-reggiano
1 tbsp [15 ml] chopped rosemary leaves
1 tbsp [15 ml] oregano leaves
1 tbsp [15 ml] thyme leaves
Sea salt
Freshly ground black pepper
Olive oil, for brushing

Method

Place the stock into a large saucepan over medium heat and bring to the boil.

Gradually whisk the polenta into the stock. Cook, stirring, for 2-3 minutes, or until thickened.

Remove from heat, add the butter, parmesan, herbs, a good pinch of sea salt and some freshly ground black pepper. Stir to combine. Spoon into a 9” x 13” [23 x 33 cm] lightly greased baking pan and spread to ½-inch [1-cm] thick. Refrigerate for 30 minutes or until set.

Preheat oven to 425°F [220°C]. Cut the polenta into ½” x 4” [2 x 10 cm] fries and brush lightly with oil. Place on a lightly greased baking tray and bake for 20-25 minutes, rotating the fries halfway through, until golden and crisp.

Serve with mayo or aïoli.

Recipe Credit: Adapted from Donna Hay Magazine, Issue 51

Roasted Beet, Mint and Feta Salad

Serves 4

Ingredients

6 medium beetroot, peeled
2 tbsp [30 ml] extra-virgin olive oil
Freshly ground black pepper
Coarse sea salt
¼ cup [60 ml] balsamic vinegar
2 tbsp [30 ml] wholegrain mustard

1 cup [250 ml] shredded fresh mint
5 oz [150 g] baby salad leaves
6½ oz [200 g] feta cheese, crumbled
1 tbsp [15 ml] extra-virgin olive oil

Method

Preheat the oven to 375°F [190°C]. On a large baking sheet, set a large sheet of aluminum foil and place the beets over one half of the aluminum sheet. Drizzle with 2 tbsp olive oil and sprinkle with freshly ground black pepper and coarse sea salt. Fold the aluminum sheet in half and fold the three open edges to enclose the beets “en papillote”. Roast the beets for 45 minutes, or until tender when pierced with a pointy knife. Let the beets rest for 5 minutes, then cut each beet in quarters. In a large bowl, toss the beets with the balsamic vinegar and wholegrain mustard and set aside to cool completely.

To make the salad, place the mint, salad leaves, crumbled feta and olive oil in a bowl and toss to combine. To serve, divide the salad on serving plates, and top with the marinated beets. Drizzle with a bit of the balsamic vinegar-mustard mixture. Serve with grilled bread slices.

Recipe Credit: Adapted from Donna Hay, Flavors.

Asparagus with Hard-Boiled Egg Vinaigrette

Serves 2 as a main or 4 as an appetizer

Ingredients

Kosher salt or fleur de sel
2 scallions, white and light green parts separated and finely sliced
1 tsp [5 ml] red wine vinegar
2 hard boiled eggs, peeled
1 tsp [5 ml] Dijon mustard
1/3 cup [80 ml] extra-virgin olive oil
1 tbsp [15 ml] capers, rinsed and dried
Pinch dried chili flakes
2 tbsp [30 ml] handful of fresh, flat leaf parsley leaves, chopped
1 lb [450 g] asparagus, peeled if needed, trimmed and cooked to your liking

Method

In a small bowl, pinch together 1/4 tsp [1.25 ml] salt with the white part of the sliced scallions. Once the scallion begins to release some juice, stir in the red wine vinegar and set aside.

Separate the egg yolks from the hard boiled eggs. Place one egg yolk in a medium bowl. Chop the other egg yolk and egg whites separately, and keep both aside for later.

Mix the Dijon mustard into whole egg yolk until smooth. Using the back of a spoon or fork, beat in 1/3 cup of the olive oil in a thin, steady stream. Once emulsified, stir in the vinegar and white scallions.

Add the reserved egg whites to the sauce, along with the capers, the chili flakes and most of the parsley. Taste and season with salt and pepper as needed. If the sauce seems too thick, loosen with the extra olive oil.

To serve, arrange the cooked asparagus on a plate. Spoon over the sauce, then garnish with the chopped egg yolk, reserved parsley and scallion greens.

Note: This asparagus makes a fine tartine topping (as pictured). If desired, toast two large slices of whole wheat sourdough bread, then top with the asparagus and the hard-boiled egg vinaigrette.

Recipe Credit: Seven Spoons

Turkey Cakes with Wasabi Guacamole

Serves 4

Ingredients

2 zucchinis, coarsely grated (net weight 8.8 oz [250g])
Salt and black pepper
1.3 lb [600 g] minced turkey, or chicken
1 medium free-range egg
1½ tsp [7.5 ml] ground cumin
3 tbsp [45 ml] chopped coriander
3 tbsp [45 ml] chopped mint
2 garlic cloves, peeled and crushed
½ cup [125 ml] chopped green onion
Vegetable oil, for frying
2 tbsp [30 ml] sweet chilli sauce
1 tsp [5 ml] mirin
½ tsp [2.5 ml] toasted sesame seeds

For the wasabi guacamole
2 ripe avocados, peeled, pit removed
2 tbsp [30 ml] lime juice
2 tsp [10 ml] wasabi paste
¼ cup [60 ml] chopped green onion
Salt

Method

Heat the oven to 350°F [180°C]. Put the grated courgette in a sieve, mixed with a quarter-teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, egg, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon [5 ml] of salt and some black pepper. Mix together well, then shape into 12 patties.

Heat 2 tbsp [30 ml] of vegetable oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides. Transfer to a baking tray and finish off in the oven for a further 12 minutes. Turning the patties once after 6 minutes.

While the turkey cakes are in the oven, make the guacamole: mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt.

Mix the sweet chilli and mirin in a separate bowl, and brush this over the turkey cakes as soon as they come out of the oven. Sprinkle the sesame seeds on top and serve with the guacamole on the side.

Note: This recipe does great as a cocktail bite. Simply shape into small meatballs instead of patties, brown all over in a pan for 4 minutes, then finish in the oven for 8 to 10 minutes. Serve with cocktail picks, with guacamole on the side.

Recipe Credit: Adapted from Yotam Ottolenghi, The Guardian

Asian Cole Slaw with Wasabi Dressing

Serves 4

Ingredients

For the wasabi dressing (makes 1/2 cup, 125ml)
¼ cup fresh lime juice
2 tbsp [30 ml] wasabi powder (see note)
1½ tsp [7.5 ml] sugar
2 tsp [5 ml] soy sauce
½ tsp [2.5 ml] red chile powder
2 tsp [10 ml] minced fresh ginger (peeled)
1½ tsp [7.5 ml] fish sauce
2 tsp [10 ml] toasted sesame oil
1/3 cup [80 ml] canola, peanut or grapeseed oil

For the cole slaw
4 cups [950 ml] shredded cabbage (about ½ head)
10 radishes, julienned
2 medium carrots, peeled and julienned
1 Asian pear, cored and julienned
1 small red onion, peeled and thinly sliced
¼ cup [60 ml] (½ bunch) green onions, minced
¼ cup [60 ml] fresh coriander leaves, chopped

To serve
Toasted sesame seeds
Crushed peanuts

Method

Make the dressing by mixing together the lime juice and wasabi in a large bowl. Let stand for five minutes. Stir in the remaining ingredients until well-blended.

In a large bowl, toss all the vegetables together with the fresh coriander and toss with the dressing. Season generously with freshly ground black pepper and sparingly with sea salt (the dressing is already salty by itself). Taste, and add more lime juice, if desired. Serve sprinkled with toasted sesame seeds and crushed peanuts.

Taste, and add more lime juice, if desired. Serve sprinkled with crushed peanuts.

Notes:

- Most “wasabi” powders are blends of wasabi and horseradish (or mustard), including the powders you often find in Asian markets. Look for a brand with wasabi as the first ingredient, if possible. Various wasabi powders undoubtedly vary in strength. If unsure, use half the amount indicated then add more to the dressing, to taste.

- Add shredded leftover chicken, Chinese roast pork or julienned barbecued tofu to make a meal out of this addictive salad.

Recipe Credit: Adapted from David Lebovitz

White Bean & Parmesan Puree

A quick and easy starter that’s perfect to serve with toasted pita bread or your favorite dipping vehicle.

Ingredients

1 can cannellini beans (400 g [14 oz]), rinsed and drained
1 clove garlic
1/3 cup [80 ml] extra-virgin olive oil
2 oz [60 g] parmesan cheese, finely grated
Juice of ½ lemon
Water, if needed

Toasted pita bread, pretzels or chips, to serve

Method

Place all ingredients in a food processor, and blend until very smooth.

Season to taste, adding a little water, one tablespoon [15 ml] at a time, if the mixture is too thick for your taste. You can also add more lemon juice if you think it needs it.

Serve at room temperature with toasted pita bread, pretzels or chips.

Note: Feel free to use whichever white beans you prefer. Cannellini, butter beans, borlotti or even fava would all work.

Recipe Credit: Jules Clancy, Stonesoup

Panzanella Caprese Salad

Serves 2 as a main, or 4 as a starter

Ingredients

4 Roma tomatoes, quartered lengthways
2 tbsp [15 ml] extra-virgin olive oil, divided
½ sourdough baguette, preferably wholewheat
2 small handfuls baby arugula (rocket) leaves
4 slices thinly sliced prosciutto, torn into bite-sized pieces
1 jarred roasted red bell pepper, sliced into strips (about 1/3 cup)
1 ball fresh buffalo mozzarella (about 3.5 oz [100 g])
1 tbsp [15 ml] salted capers, rinsed
Bunch fresh basil leaves

For the dressing
3 tbsp [45 ml] best quality extra-virgin olive oil
1 tbsp [15 ml] red wine vinegar
1 tsp [5 ml] white or regular balsamic vinegar
Sea salt and freshly ground black pepper

Method

Preheat oven to 250°F [125°C].

On a clean baking sheet, place the quartered Roma tomatoes, season lightly with sea salt and freshly ground black pepper, drizzle with 1 tbsp [15 ml] extra-virgin olive oil and slow roast in the oven for about 2 hours. While the tomatoes are roasting, tear the sourdough baguette into bite-sized pieces, place on another baking tray, drizzle with 1 tbsp [15 ml] olive oil and place in the oven to toast for 20 minutes or until lightly golden, the bread chunks must be crunchy but not dry and hard. Remove bread from the oven and set aside to cool. Once the 2 hours roasting time for the tomatoes is done, set the oven to broil and grill the tomatoes for a couple of minutes until blackened in spots. Watch over the tomatoes constantly while broiling so they don’t char. Remove from the oven and set aside to cool for about 15 minutes.

Mix all the dressing ingredients in a small bowl until well incorporated. Take 2 large or 4 small serving plates out and divide the baby arugula between each plate, spreading the leaves so as to make a bed for the rest of the salad ingredients.

In a medium-sized mixing bowl, pour 2 tbsp [30 ml] of the dressing and the toasted bread chunks and coat quickly and lightly. Divide the bread chunks, prosciutto and roasted bell pepper slices between the serving plates. Tear the mozzarella ball and divide the pieces between the places. Sprinkle with capers and basil leaves. Drizzle with a little more dressing, season with freshly ground black pepper and a little sea salt and serve immediately.

Recipe Credit: Adapted from Katie Quinn Davies, What Katie Ate

Whole-Grain Rice, Baby Spinach, Walnuts and Cherry Salad

Serves 6

Ingredients

3½ cups [875 ml] red or brown rice, cooked, heated
4 handfuls baby spinach, stems trimmed
2/3 cup [160 ml] walnut halves, toasted
1½ cups [375 ml] sweet cherries, halved and pitted
½ cup [125 ml] extra-virgin olive oil
¼ cup [60 ml] white wine vinegar
Fine-grain sea salt
Small basil leaves
Goat cheese, crumbled

Method

Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.

Make the cherry vinaigrette by combining one-third of the cherries, the olive oil, white wine vinegar, and ¼ teaspoon [2.5 ml] sea salt and blending until smooth. Add a generous splash of the dressing to the salad.

Tear the remaining cherries in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad onto a platter and finish with the last of the cherries, walnuts, basil leaves and goat cheese. Serve immediately.

Recipe Credit: Heidi Swanson, Super Natural Every Day

Baked Herb & Pistachio Falafel Bites with Mint Yogurt & Cashew Dressing

Makes 24-30 falafels

Ingredients

Falafels
¼ cup [60 ml] fresh mint, coarsely chopped and packed
¼ cup [60 ml] fresh parsley, coarsely chopped and packed
7 oz [200 g] pistachio nuts, shelled
2 cups [500 ml] canned chickpeas, rinsed
2 cloves garlic
½ small onion
3 tbsp [45 ml] olive oil
1 tsp [5 ml] cumin
1 tbsp [15 ml] whole-wheat flour
1 tsp [5 ml] baking powder
½ tsp [2.5 ml] fine sea salt
Finely ground black pepper, to taste

Mint Yogurt
1 cup [250 ml] Greek-style yoghurt
2 tbsp [30 ml] fresh mint, finely chopped
1 lime, juice and zest

Cashew Dressing
6 tbsp [90 ml] cashew butter
6 tbsp [90 ml] canola or rapeseed oil
3 tbsp [45 ml] lemon juice
A pinch of salt

To serve
Small butter (or Boston) lettuce leaves

Method

To make the falafels: Preheat oven to 375°F [200°C]. In a food processor, pulse herbs 4-5 times until they are finely chopped. Add the pistachio nuts and pulse until well combined. Add the chickpeas and the rest of the ingredients and blend for about a minute, scraping down the sides of the bowl occasionally. Keep the texture of the falafel dough a little rough. With your hands, make 24 to 30 small round falafels. Place on a baking sheet covered with parchment paper and bake for about 15 minutes, turning every 5 minutes to get an even brown color.

To make the mint yogurt: Stir yogurt, mint, lime juice and lime zest in a small bowl and stir until combined. Reserve in the fridge for 30 minutes to get a better and more intense mint flavor.

To make the cashew dressing: Whisk all the ingredients in a small bowl until combined.

To serve: Set butter lettuce leaves on a serving plate or tray. Spoon 1 tsp [5 ml] yogurt on each leaf and top with a falafel. Drizzle with cashew dressing, decorate with mint leaves and serve immediately. Serve with more mint yogurt and cashew dressing on the side. The falafels can also be served as a sandwich in pita breads with lettuce and tomato slices.

Recipe Credit: Adapted from Green Kitchen Stories

Rapini and Pecan Pesto