Serves 2 as a main, or 4 as a starter
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
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
For the sauce
½ cup [125 ml] light mayonnaise
¼ cup [60 ml] fresh cilantro leaves
3 tbsp [45 ml] fresh lime juice
1 tbsp [15 ml] wasabi paste
1 piece fresh ginger (1½-inch [4-cm] long), peeled and finely chopped
Coarse salt and ground pepper
1 tbsp [15 ml] vegetable oil
4 skinless salmon fillets (6 to 8 oz [170 to 225 g] each)
½ cup [125 ml] mirin
1 tbsp [15 ml] soy sauce
½ cup [125 ml] water
4 heads baby bok choy (1¼ lb [565 g] total), halved lengthwise
Preheat oven to the minimum heat setting. Put serving plates in the oven to warm them up.
In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tbsp [15 ml] water. Blend until smooth, adding up to 2 tbsp more water to thin sauce as desired. Season with salt and pepper and set aside.
In a large nonstick skillet, heat oil over medium-high heat. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil and keep warm in the oven.
Wipe out skillet with a paper towel. Add mirin, soy sauce and water, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes. Discard liquid.
To serve, drizzle salmon with wasabi sauce and serve with bok choy and rice.
Recipe Credit: Everyday Food Magazine
1 cup [250 ml] red lentils, rinsed several times
8 oz [225 g] salmon fillet
5 tbsp [75 ml] extra-virgin olive oil
1 medium fennel bulb, thinly sliced
6 radishes, thinly sliced
1 handful arugula
1 handful watercress
1 tbsp [15 ml] lemon juice
1 tsp [5 ml] dijon mustard
Salt and pepper
Place the lentils in a medium saucepan and cover them with cold water plus 1 inch. Bring the liquid to a boil, reduce heat to medium low, cover the pot, and cook the lentils for 8 minutes until they are al dente. Test the lentils towards the end of the cooking time to make sure they are not overcooked and mushy. Drain them and rinse them in cold water. Reserve.
In a medium saute pan, heat 1 tablespoon [15 ml] of olive oil over medium heat. Season the salmon with salt and pepper. Place the salmon skin side down. Cook for 3 minutes. Turn it over and cook it for 1 to 2 minutes longer depending on the thickness. Turn onto a clean plate and let it cool. When cool enough to handle, flake it with a fork and reserve.
In a large bowl, toss together the red lentils, salmon, fennel, radishes and greens. Make a quick vinaigrette with the dijon, lemon juice and the remaining olive oil. Drizzle the vinaigrette over the salad. Season with salt and pepper. Toss well and serve immediately.
Recipe Credit: Aran Goyoaga, Cannelle et Vanille
2 heads chioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
¼ lb [112 g] pancetta, julienned
2 cloves garlic, minced
1 tbsp [30 ml] fresh oregano, minced
3 tbsp [45 ml] extra-virgin olive oil
Salt and freshly ground black pepper
1 lb [450 g] pappardelle
½ cup [125 ml] freshly grated parmigiano-reggiano
Core, then julienne, chioggia or treviso radicchio.
Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5 minutes. Reduce heat to medium-low and add onions. Season with a little salt (be careful as pancetta is already salty) and pepper and cook, stirring occasionally until onions are translucent, about 5 minutes more. Add minced garlic and oregano and cook for 2 minutes.
Meanwhile, cook pappardelle in a large pot of salted water until al dente. Drain pasta, reserving ½ cup [125 ml] cooking water. Add radicchio to onion mixture and cook, stirring, until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well. Season with salt and pepper and add half of the parmigiano-reggiano. Toss well and serve in warm plates, sprinkled with more cheese and ground black pepper.
Recipe Credit: Adapted from Steven Wagner, Saveur Magazine
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
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
Makes 24-30 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
1 cup [250 ml] Greek-style yoghurt
2 tbsp [30 ml] fresh mint, finely chopped
1 lime, juice and zest
6 tbsp [90 ml] cashew butter
6 tbsp [90 ml] canola or rapeseed oil
3 tbsp [45 ml] lemon juice
A pinch of salt
Small butter (or Boston) lettuce leaves
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
Serves 2 generously or 4 lightly
For the salad:
5 oz [140 g] dried soba noodles
1 cup [250 ml] cooked chicken, diced
½ red bell pepper, thinly sliced
1 medium carrot, julienned (about 2.5 oz [70g])
2.5 oz [70 g] broccoli florets
2 handfuls bean sprouts, thoroughly washed
2 scallions (green onions), thinly sliced
2 tbsp [30 ml] chopped peanuts
1 tbsp [15 ml] sesame seeds
Fresh coriander, chopped, to taste
For the dressing:
6 tbsp [90 ml] Japanese soy sauce
3 tbsp [45 ml] rice wine vinegar
2 tbsp [30 ml] peanut or canola oil
1 tbsp [15 ml] Asian sesame oil
1½ tbsp[22 ml] creamy peanut butter
1 small garlic clove, minced
1 tbsp [15 ml] fresh ginger, grated or finely minced
1 tsp [5 ml] sambal oelek (or 1 small red thai chili, minced)
1 tsp [5 ml] sugar
Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions, stirring occasionally so they don’t stick. Drain and rinse well under cold water.
Make the dressing by combining all ingredients in a small food processor or blender and mix until dressing is smooth.
In a large bowl, toss chicken with noodles, bell pepper, carrot, broccoli florets, bean sprouts, scallions and dressing. Add half the peanuts and sesame seeds and toss well. Serve in large bowls, each portion sprinkled with fresh coriander and the remaining peanuts and sesame seeds.
Recipe Credit: Adapted from Jennifer Segal, Serious Eats
A versatile, delicate and smooth tasting adaptation of the Italian classic.
Makes about 2 cups [500 ml]
1 head rapini (or broccolini), florets and stems separated, stems coarsely chopped
1 garlic clove, coarsely chopped
½ cup [125 ml] pecans, slightly roasted
½ tsp [1.25 ml] ground chili pepper
½ cup [125 ml] extra-virgin olive oil
Freshly ground black pepper
Bring a large pot of salted water to a boil. Blanch the stems for 45 seconds, then add the florets and boil for 20 seconds more. Drain and rinse under cold water to stop the cooking. Dry well using paper towels.
In the bowl of a food processor, put blanched rapini, garlic, pecans and ground chili pepper. Add a pinch of salt and pepper. Pulse until everything is evenly coarsely chopped, using a spatula to scrape the sides of the bowl once in a while. With the processor running, pour the olive oil slowly to create an emulsified pesto. You may not need to add all the olive oil – stop when the consistency is right for you. The pesto is at its best when it’s still a bit coarse, not too smooth.
To serve, spread on white fish fillets before baking in the oven or en papillote; mix with fresh tortellini, ravioli or other short pasta; or spread on grilled bread for a simple happy hour snack.
Recipe Credit: Josée Di Stasio, Pasta Et Cetera
A dish so rich in flavor and quick to prepare it’ll make you forget your favorite take-out number.
1 tbsp [15 ml] vegetable oil
2 tsp [10 ml] sesame oil
2 tbsp [30 ml] finely grated ginger
1 clove garlic
10½ oz [300 g] firm white fish fillets, cut into pieces
7 oz [200 g] broccolini (or broccoli), trimmed in long-stemmed bouquets
¼ cup [60 ml] chicken stock
1 tbsp [15 ml] soy sauce
1 tsp [5 ml] freshly ground black pepper
2 handfuls of bean sprouts cooked brown or sticky rice
Heat a wok or a large frying pan over high heat. Add the oil, sesame oil, ginger, garlic and fish and cook for 2-3 minutes or until the fish is just cooked. Add the broccolini and the combined stock, soy sauce and pepper and cook for a further 1-2 minutes or until the broccolini is tender.
Serve over bean sprouts and rice.
Recipe Credit: Adapted from Donna Hay, 10-Minute Meals
A vegetarian dish that takes just a few minutes to make but rewards in a remarkable depth of flavor.
2 tbsp [30 ml] peanut oil
½ onion, diced
8 oz [225 g] firm tofu, cut into thin strips
4 oz [112 g] French green beans, trimmed and cut in half
4 oz [112 g] bok choy, cut into large chunks (both leaves and stalks)
11 oz [310 g] fresh egg noodles
1½ tsp [7.5 ml] ground coriander
1 tsp [5 ml] ground cumin
2 tsp [10 ml] sambal oelek (or other chile paste), plus extra to serve
2 tsp [10 ml] thick (dark) soy sauce
2 tsp [10 ml] light soy sauce
1 tbsp [15 ml] water
Handful of bean sprouts, well rinsed
Handful of shredded iceberg lettuce
1 tbsp [10 ml] crisp-fried shallots (see note)
Lemon wedges, to serve
Set a wok or a large skillet on high heat. Once hot, add the oil and then the onion, and cook for about 1 minute to soften a bit. Add the tofu and French beans and cook for 2 to 3 minutes to give the tofu a bit of color. Stir gently as you cook.
Next, add the boy choy. When it wilts, add the noodles and carefully spread them in the wok using tongs or large chopsticks. You want the noodles to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about 2 minutes. Now add the spices, sambal oelek, soy sauces, water and bean sprouts and toss carefully. Cook for about a minute, or until the noodles are semisoft.
When ready, divide between two serving bowls, top with lettuce, and sprinkle with crisp shallots. On the side, serve lemon wedges and a small bowl of extra sambal oelek.
Note: Jars of crisp-fried shallots can be bought at Asian grocery stores, or you can make your own.
Recipe Credit: Yotam Ottolenghi, Plenty