Roasted Rhubarb and Strawberry Salad
I can't tell when I get more creative about greens, spring, or summer? When spring arrives, and you need a starter, something fresh, light, bright, and tart will put some pep in your step to help make way for the entree without leaving you too full. It's not just the beach body desires that drive the salad train, but honestly, who wants a heavy, hot starter when the temperature is delightful outside, and you're ready to be active?! Need some other ideas for salads? You can check out this website for more, including Kale and Shaved Brussels Sprouts Salad with Slivered Almonds, Grilled Avocado and Papaya Salad, Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette, and Mango, Avocado and Cucumber Salad.
Arugula offers peppery notes while providing bite and body. Strawberries give both sweet and tart notes and go notoriously well with rhubarb. In this case, caramelized from the roasting since you aren't cooking them in sugar as we commonly see in jams and pies. Getting the stalks to caramelize and bring out the flavour with salt and pepper is the next best thing. The almonds add texture and a nutty flavour are a popular choice in the spring, and the cheese adds just the right touch of umami, tied together by the olive oil and seasoning.
When is Rhubarb in Season?
In the United States, as soon as spring hits, expect to see these red stalks! From early April through June, you won't come up short.
How to Prepare Rhubarb
The first thing to note is if you get a bunch and they still have leaves, toss them! Rhubarb leaves have toxic levels of oxlic, and you don't want that in your system. Rhubarb is an excellent addition to salads in the spring and is center stage in this dish. You can wash them, peel them to remove the skin, cut the thick, tough ends off, and slice the stalks into pieces that are easy to chew - think of rhubarb like celery, only more interesting to work with in the kitchen!
There is no need to add vinegar to this salad, as the berries and rhubarb hold their own against the olive oil from the acidity and tartness. The sour but sweet combination provides a delightful pop in the mouth, allowing you to enjoy something decadent later in the meal, such as a grilled fish or lamb roast!
Roasted Rhubarb and Strawberry Salad
Ingredients
- 1 cup strawberries, halved
- 5-ounces arugula
- 1 1/2 - 2 rhubarb stalks
- 1 tablespoon steak seasoning
- 1/4 cup shaved parmesan cheese
- 2 tablespoons sliced almonds
- 2 teaspoons + 1 1/2 tablespoons olive oil
Instructions
- Turn the oven on to 400F/200C.
- Wash and part dry the rhubarb. Cut off the rough ends and peel the stalks.
- Line a baking tray with parchment paper. Toss the rhubarb in 2 teaspoons of olive oil and seasoning in a bowl.
- Transfer the stalks to the baking tray, and bake for 10-12 minutes until softened.
- Lay the bed of arugula in the serving bowl. Add the strawberries, nuts, and rhubarb. Add the remaining olive oil and toss to coat the leaves evenly. Top with the almonds and cheese, and serve immediately.
Nutrition Facts
Calories
326Fat (grams)
27.3Carbs (grams)
12.7Protein (grams)
13I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pineapple Boat with Salsa and Guacamole
Warm weather calls for fruit-centred salsa! I'm a huge fan of chips and dip, as are most people. It's a snack that meets all my expectations for a salty craving while providing something refreshing and spicy. I'm also a fan of the more imaginative combinations. Salsa is, however, always in danger of being presented pretty bland; you want a good selection of natural ingredients that don't need a lot of seasoning.
So in this quick and easy, the pineapple is combined and balanced with red onion, green and red bell pepper, jalapeno, cilantro, and cucumber.
One important tip if you are hosting and want to keep the pineapple head for aesthetics, as I did, would give with that is to make sure you drain as much of the juice as possible so that it doesn't start to seep when you serve. I would also suggest serving immediately, then transferring to a container and storing in the fridge for no more than 1-2 days.
For the guacamole you want it to be just as tasty, I recommend this recipe inspired by Chipotle; you can't go wrong!
Trouble handling avocadoes? There is no need for that! I never regretted getting this tool available on Amazon for cheap. It makes the slicing and decoring so much easier. The tool makes for a cute kitchen gift as well.
Ingredients
Salsa:
1/2 a pineapple, diced
1/2 a Roma tomato, diced
1/4 of a large cucumber, diced
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 red onion, diced
1 tablespoon jalapeno, finely diced
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon black pepper0
1/2 teaspoon garlic powder (optional)
Guacamole, you can follow this recipe for it.
1 ripe Hass avocado
1 teaspoon lemon juice
1 tablespoon fresh cilantro, finely chopped
1/8 cup red onion , finely chopped
1/4 jalapeño, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
Instructions
In a large bowl, mix all the cleaned and diced ingredients together, drain and add to the pineapple or serving bowl.
Prepare your guacamole according to the instructions in this recipe.
Serve immediately with your favorite tortilla chips.
Grilled Avocado and Papaya Salad
What happens when you bring your favourite fruits together? Absolute glory! It's not a secret that I'm a massive fan of both papaya (or pawpaw rather) and avocado. I love the taste and the textures. Both are versatile and plentiful in Zimbabwe, where I grew up. Still, although eating them raw is considered the healthiest way, I don't see what's wrong with throwing them on the grill for a little bit! You get those gorgeous marks and depth of the flavour while still maintaining some of the fruit's integrity.
As the weather warms, I also highly recommend getting a grill pan. You won't always be able to go outside but will want that effect. You can get the one I use on Amazon; here is the link. I’m a big believer in stocking up for the season by the way, get your kitchen essentials ready).
I'm happy with it so far; it's worth the investment!
As far as the treatment of each of these fruits, I pretty much did the same thing. Tossed in olive oil, herbs, and chilli flakes, the papaya's main differences were the nutmeg, the avocado the balsamic.
Note that when you're handling these, especially the avocado, careful not to break your slices! Use a small pair of kitchen tweezers or tongs to help.
I recommend this colourful, simple salad mix. You can get pretty creative with the additional elements. Enjoy!
Ingredients
1 whole avocado, sliced thickly
1/2 pawpaw/papaya, diced
1/2 teaspoon salt
1 tablespoon cracked pepper
1/2 teaspoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon truffle oil
1/4 cup sour cream or burrata
1/2 teaspoon chilli flakes
1/2 teaspoon nutmeg
1 tablespoon fresh thyme
1 teaspoon Italian seasoning
1 tablespoon lemon juice
Mint leaves
Fresh parsley
Goat cheese
Parmesan shavings
Instructions
In one medium-sized bowl, toss the avocado with 1/2 teaspoons salt, 1 teaspoon cracked pepper, 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1 teaspoon fresh thyme, 1 teaspoon lemon juice, balsamic vinegar, 1/2 teaspoon chili flakes, and 1/2 teaspoon Italian seasoning.
In another bowl, toss the the diced pawpaw in 1/2 teaspoons salt, 1 teaspoon cracked pepper, 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1 teaspoon fresh thyme, 1 teaspoon lemon juice, 1/2 teaspoon chili flakes, nutmeg, and 1/2 teaspoon Italian seasoning.
Spray your grill pan and it over medium-high heat. Place the fruits on opposite sides of the pan to avoid muddling flavors, and cook for about 4-5 minutes on each side. Keep a close eye, you want the flavours to seep in and to get the grill marks and char but don’t want to burn anything. if you need to add a bit more oil to finish off you can do so.
Once you are ready to serve, drizzle with the truffle oil, and season with extra black pepper, chili flakes, serving the the sour cream, and garnish with mint leaves and fresh parsley. This salad can serve two as a light start, or you can double the recipe quantities for more.
Kale and Spinach Shakshouka
This recipe is part of a six course brunch.
I love a good shakshouka, but I've never tried it "green", probably because this is generally a low-carb dish anyway. But why not try it for spring? Also, how appropriate that once served on a plate this looks like an egg in a nest? This is the season for rebirth and new beginnings.
This meal's basic concept out of North Africa and the Middle East is a quick and affordable savoury deep dish with eggs poached into a rich, aromatic, thick tomato base often served with fresh bread. Some renditions in the West come with fresh herbs, and feta cheese sprinkled on top.
This recipe uses kale and spinach in place of the tomatoes, with some sautéed garlic and onions to add to the flavour. I also used some dried harissa spice, among other seasonings, to add a slight kick and unique flavour. Fittingly, harissa is a hot chilli pepper spice paste out of Tunisia - the same region shakshouka originates.
Enjoy this as a light addition savoury solution to your brunch that offers some protein and veggies!
Ingredients
3 handfuls kale, chopped
1 handful spinach
1/2 large yellow onion, thinly sliced lengthwise
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons sherry
1 tablespoon Worchester sauce
1 tablespoon water
2 vegetable bouillons
2 tablespoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon harissa
2 tablespoons olive oil + extra
Parmesan cheese (I used vegan)
Feta cheese (optional)
Chilli flakes
Fresh parsley
Instructions
In a nonstick, oven-safe pan, heat the olive oil. Add the garlic and onion, sauté until fragrant and translucent, about 4-5 minutes.
Add the salt, pepper, bouillon cubes, and seasoning; cook for about 2 minutes to bloom the spices.
Add the kale and steam until it wilts, then mix to distribute the flavours. Follow this with the spinach and cook for about 3-4 minutes; the wilting will create more room in the pan.
Once both greens have cooked down, add the liquids to finish and simmer for about 5 minutes. You can season to taste at this time to make sure your vegetables have the flavour you want.
At this point, make room for each egg and directly crack the desired amount into the pan. Once the eggs begin to cook or turn white on the outside, bake at 350F for about 10 minutes. Remove the pan from the oven once the eggs are at your preferred doneness. I like mine harder and less runny in the center. You can usually tell from looking at the yolk. Alternatively, you can place a lid on top, keep the temperature low, and let the eggs cook on the stovetop.
Once done, sprinkle the shakshouka with parmesan cheese, feta, parsley, chilli flakes, and additional seasoning to taste. Drizzle with a little bit of olive oil and serve hot as is or with some bread; enjoy!
Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette
TThis recipe is part of a six course brunch.
Greens are necessary for the brunch table! Surprisingly I don't think a lot of people associate salads with brunch. The mind perhaps wonders about carb, high protein dishes, anything from cinnamon rolls to stuffed omelettes, which is fair. It's all part of the imagery and marketing you constantly see.
However, not only does a plate of greens offer a fresh relief from all that to your mouth and stomach, it adds vibrancy to your table, especially during the warmer seasons. A salad at brunch can also offer some additional nutrients you probably need to jumpstart your day, and let's be honest, shave off some of the guilt from starting at that doughnut platter the whole time.
This recipe is a fun, simple spring salad I think most people will enjoy.
The greens are coated in a basic lemon vinaigrette freshened with thyme and fortified by honey, mustard, and garlic; the base is peppery arugula against a bit of sweetness from the raisins, creaminess from the avocado, slight crunch from the corn, and tang from the blue cheese.
Hopefully, this will become a mainstay in your salad repertoire; enjoy!
Tip: To give this more depth of flavour, use freshly roasted corn instead.
Ingredients
Vinaigrette:
1/3 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon fresh garlic, minced
1 teaspoon dried thyme
1 teaspoon fresh thyme
1/2 teaspoon balsamic vinegar
1 teaspoon honey
A pinch of chilli flakes (optional)
1 teaspoon raisins
2 handfuls arugula
1 tablespoon blue cheese
1/2 large avocado
1/3 cup corn (freshly cooked and cut from the cobb or canned)
Instructions
Make the vinaigrette. The fastest way is to place all the ingredients in a mason jar, and well, shake! Set aside.
In a large bowl or the serving dish, add the arugula. Lightly coat with a slight drizzle of olive oil.
Evenly distribute the corn over the greens, along with the blue cheese and raisins.
Separately scoop out and decore the avocado and turn it over on the flat side (save the rest for another time). Cut it into even cubes, then immediately splash with lemon. Add to the salad.
Only when ready to serve, add the dressing.
Note: Save the avocado until ready to serve as it will begin to brown shortly after exposure, although the lemon will slow it down.
Enjoy the rest of the brunch! This serves 2 as a small side, double ingredients for a more significant portion.
Kale and Shaved Brussels Sprouts Salad with Slivered Almonds
One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?
Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.
This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?
Ingredients
1/2 large bunch kale chopped
1 1/2 cups shaved Brussels sprouts
1/3 cup parmesan cheese, shaved
1 teaspoon truffle oil
1/4 cup parmesan cheese, grated
Silvered almonds
Simple vinaigrette:
1/2 cup olive oil
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcester or soy
1 tablespoon honey
Instructions
In a small bowl, whisk your vinaigrette ingredients until combined, set aside.
In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.
Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!
Winter Vegetables Dinner Sheet Pan
Now here's another solution for those of you who need help getting your vegetables down. The recipe also works for those of you who are mostly plant-based, seeking a dinner idea or need a healthy side for your guests.
I previously made some vegetable sheet pans for lunch and dinner, but we need them for the winter too!
The great thing about sheet plans divided up by veggie is that they can each receive special treatment in terms of seasoning. This extra step makes a difference and guarantees you get flavourful vegetables.
I add some turmeric to the cauliflower which gave the florets a yellow tint and a curry-like flavour.
The parsnips were infused with sage as they are similar to potatoes in some ways, and that worked seamlessly.
Fennel already has a unique taste - anise or liquorice - so I decided to use garlic and mixed herbs.
The broccoli got a bit of date nectar to give them extra flavour, as well as a little parmesan as I did the cauliflower.
Finally, the Brussels sprouts were flavoured as with the fennel was, but I did add fenugreek powder and tossed them with pomegranate seeds.
I always recommend when possible to focus on bringing out the natural flavour and allowing the freshness of the vegetables to shine through rather than being overpowered by other flavours and being overcooked.
Be sure to wash and inspect your veggies before preparing. The fresher they are, the better. I hope you enjoy it!
Ingredients
1 small cauliflower head, cut into florets
1 teaspoon tumeric
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 small head of broccoli, cut into florets
1 tablespoon date nectar (or natural sweetener)
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon coriander
2 tablespoons olive oil
1 head fennel thinly sliced lengthways, stems cut off
1 tablespoon mixed/Italian herbs
2 tablespoons olive oil
1 tablepoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1 large parsnip root, peeled, sliced and halved
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried sage
1 teaspoon fresh sage
2 tablespoons olive oil
1 teaspoon garlic powder
1 cup Brussels sprouts, halved
1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon grated parmesan cheese
1 tablespoon pomegranate seeds
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon olive oil
Instructions
In five separate medium bowls or containers, toss each vegetable in its list of ingredients, making sure everything is evenly mixed and coated before transferring.
Using a cooking oil spray a baking tray lined with parchment paper.
Line each of the vegetables making sure they are not on top of each other to cook evenly.
Season with the additional salt and pepper, and drizzle the lemon juice and olive oil.
Bake at 375F for 25 minutes, stirring to turn over at least once.
Eat the vegetables hot! Serve as the main dish or as the side of greens.
Winter Salad with Beets and Pomegranate
Winter! When it comes to food during this time, we often think about soup, casseroles, and hot chocolate by the fire. What about salad?
I've brought up this point, and I would like to keep my body - and my thoughts - clean and healthy! If we're all looking to be in the best possible health, more salads should be eaten throughout the year, especially those loaded up with vitamin c and antioxidants. Hence, this recipe.
As with other recipes on this website, I like to lean on what's on the season. Catching the tail end of pomegranates which are rich in antioxidants and pairing them with beets which are in full swing and considered a superfood, I put together a salad that can stand on its own feet or be at the dinner table as aside.
I used both kale and mixed spring greens for some textural variety, and add the naartjies (that's what I grew up referring to them as) or clementines rather, for that dose of vitamin C we all need.
Sprinkle on some nuts for crunch, drizzle on a simple vinaigrette, and you're good to go!
Ingredients
1/2 pomegranate worth of seeds (you can keep some of the shell to garnish)
2 cups chopped kale
2 cups spring mix greens
1/3 cup shaved parmesan cheese
1/4 cup grated parmesan cheese
1-2 whole cooked beets, thinly sliced and quartered
2 tablespoons pecans or walnuts
1 naarjitie or clementine, peeled and seperated
2 tablespoons sun-dried tomatoes
Salt and black pepper to taste
Quick vinaigrette:
3 1/2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon coursely ground black pepper
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
Instructions
In a large bowl, toss the kale and spring greens.
Add the naarjitie/clementine wedges, sun-dried tomatoes, pomegranate seeds, and most of the cheese and nuts, reserving some to garnish after the dressing.
In a smaller bowl, whisk the ingredients for the vinaigrette, add more seasoning to taste if necessary. Drizzle over the greens and toss until evenly coated.
Add the salad to a serving bowl/plate and lay over the slices of beets, with the remaining cheese and nuts.
Season with extra salt and pepper. Enjoy!
Autumn Salad with Sage Brown Butter Butternut
The weather is cooling down, the sun is setting earlier, and people are in the festive mood despite the social distancing measures still in order (yes, I'm dating this recipe)!Some people seem to think clean, healthy eating ends or stalls during the colder seasons, that we should stuff ourselves with bread and creamy soup until the sunshine returns. Wrong!
Autumn and winter allow making a variety of salads using whatever's in season. In this case, I took advantage of butternut squash, one of my favourite gourds of the seasons. I paired it with sage simmered in butter until a goldish brown colour formed.
I gave the salad an additional dose of vitamins A and C with the apple, pear and blood orange slices which are great for boosting the immune system. Antioxidants from the pomegranate seeds along with a crunch, plus the pecans, and then a soft, creamy texture and choice of healthy fats from the avocado and feta.
If you have time, I'd recommend roasting or caramelizing the pecans! Pistachios would make a great substitute as well.
Ingredients
2 cups butternut squash, chopped
1/2 Hass avocado, sliced
3 cups spinach
1/2 blood orange, peeled and quartered
2 tablespoons pomegranate seeds
2 tablespoons feta cheese, crumbled
1/2 Autumn Gala apple, thinly sliced
1/2 red Anjou pear, thinly sliced
1 teaspoon salt
1 tablespoon black pepper
1/4 cup sweet potato nectar (D'Vash or any other natural sweetener like date syrup)
3 tablespoons olive oil
2 tablespoons dried sage
1 fresh sage sprig
2-3 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon chili powder
1 tablespoon garlic powder
1 teaspoon steak seasoning
Red wine vinegrette (Dress It Up)
Instructions
In a large bowl, season the butternut with all the spices and 1 tablespoon of the dried sage, the sweet potato nectar, and the olive oil. Bake on a parchment-lined baking sheet at 400F for about 25 minutes or until the butternut has softened. Stir occasionally to preventing burning and ensure even cooking.
In a small pan, melt the butter with the remaining dried sage and the fresh sage sprig. Simmer on low heat for about 5-10 minutes until fragrant, and a goldish brown colour forms, set aside.
Once the butternut has baked, toss in a bowl with the brown butter sage.
Assemble your salad. You can toss everything together in a large bowl with the dressing, or, lay the ingredients out then drizzle the vinaigrette and toss with a salad spoon when it's time to serve.
Spread the spinach in a serving plate. Top with the seasoned and cooked butternut, apple, pear, blood orange, and avocado. Sprinkle the salad with the feta cheese, pecans, and pomegranate seeds. Serve immediately!
Tip: Use lemon juice to prevent the avocado, pear and apple from browning as you prepare the salad.
Mango, Avocado and Cucumber Salad
This recipe is the fifth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, and the fourth Portobello steak with acorn squash, kale and green beans.
Similar to the last dish, I concentrate on fruits/vegetables that are used widely in Zimbabwe but not necessarily together on a plate.
Let’s start with the very popular mangoes. The sweet, juicy fruit is readily available, cheap, refreshing, and nutritious. We have two mango trees in my family garden, but the trees were bushy enough to possible contain snakes, so I never attempted to climb them or forage it for fruit. My grandmother, however, had a long pipe with a wire hook on it to reach the tall trees which produced a much healthier, sweeter crop than ours. We always expected to leave her home with a basket full during the peak season. Mangoes can also be seen on the roadside sold by street vendors.
Next up is the avocado, another tree found in many places. I have pulled a few down myself, and they were organic and larger than most of the ones I come across in the grocery stores around the United States. I've mentioned before that ‘avocado toast’ was always a popular snack in Zim, different from the gourmet brunch dish I'm familiar with now. I grew up seeing people spread mashed avocado on their bread for breakfast seasoned with salt, sugar or chili flakes, nothing more!
Combining avocado and mango, on the other hand, not so common, but it should be! Avocado has that creamy texture from the healthy fats they contain, while mangoes are bright, sweet with a slight tartness. This inspired me to make a salad, almost reminiscent of salsa.
The cucumber adds to the freshness of the salad. In our family garden, we had spiky cucumbers or 'horned melons' as well, but used regular or English cucumbers for salads like much of the world does.
I hope you find this recipe as tasty as I do!
Ingredients
1/3 large mango
1 Hass avocado
1 medium cucumber
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon chili flakes
1 tablespoon pesto
1 tablespoon basil leaves, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1 tablespoon lemon juice + extra for avocado
1 teaspoon dijon mustard
Instructions
Using a peeler, remove the cucumber skin and peel the uncut cucumber into thin strips. , discard the seeds to use for another recipe and add the strips to a large bowl.
Slice the avocado and remove the seed, dice and toss in lemon juice to slow down oxidation and add them to the bowl.
Slice off a 1/3 of the mango and dice into cubes, add to the bowl.
Add the chopped basil leaves, pesto, lemon juice, vinegar, olive oil, chili flakes, salt, pepper, garlic powder, and mustard. Mix until the entire salad is coated evenly. Serve immediately.
Summer Vegetables Lunch Sheet Pan
Colour coordinating seasonal vegetables is so much fun and sure to please your family or guests! This recipe celebrates fresh vegetables and warm weather and can be paired with any other starch or protein.
If you need other ideas for which vegetables to use, check out my summer vegetables dinner sheet pan (frankly, there are no rules for which veggies to eat at particular times I just did it for organizational purposes!)
It's super easy, and once you do it a second or third, time you'll be a vegetable roasting professional!
Ingredients
1 small red cabbage head
4-6 mini eggplants
1-2 artichokes
1 fennel bulb
1/3 red onion
2 tablespoons pistachios
2 tablespoons fresh rosemary
1 teaspoons salt
1 tablespoon black pepper
1/4 cup date nectar
3 tablespoons cooking wine
1 tablespoons fresh garlic
1 tablespoon Worchester sauce
1 teaspoon fenugreek
1 tablespoon coriander
1 teaspoon paprika
1 tablespoon parsley
1/4 cup olive oil
Instructions
Prepare your vegetables. Slice the cabbage into wedges. Remove the green stalks and bottom root from the fennel, then slice thinly. Cut the stem, top, and sharp leaves from the artichoke. You can also remove the solid ‘heart’ from the center of the artichoke since it's somewhat inedible. Slice your eggplants in half. Slice the red onion into small wedge slices.
Whisk together your garlic, olive oil, date nectar, pistachios, rosemary, Worchester sauce, and all other spices in a large bowl.
Toss the washed and cut vegetables in the marinade until everything is evenly coated, then spread them on a baking tray covered with parchment paper.
Bake in a 400F oven for 35-40 minutes until all vegetables are cooked through, particularly the artichoke - the larger it is the longer it will take to cook.
Garnish with parsley and serve hot, enough for 4-5.
Summer Vegetables Dinner Sheet Pan
Roasted vegetables! Yes, these can be eaten at any time of the year, any season (various types of course depending on what's available).
We do, however, associate the colourful arrays with the vitality and heat summer brings, whether or not the vegetables paired with any other starch or protein.
For those trying to live a predominantly plant-based life, sheet pan dinners with roasted vegetables are very convenient and if seasoned well can be quite marvellous.
I colour coordinate the them for visual effect and combined those I thought would go well together with various textures.
Ingredients
4-5 tomatoes on a vine
1 large red bell pepper, quartered and decored
1 red chili pepper
4 medium carrots, peeled
1 large sweet potato, peeled and chopped
1 medium yellow squash, sliced in half
2 tablespoons ricotta cheese
1 tablespoon pepper jack cheese, grated or finely chopped
1 teaspoon salt
1 tablespoon black pepper
1/4 cup sweet potato nectar
1 teaspoon cumin
1 teaspoon coriander
1 teaspok fenugreek
1 tablespoon dried parsely
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon rice vinegar
2 tablespoons olive oil
Fresh basil leaves
Instructions
Line a baking tray with parchment paper and turn the oven on to 400F.
Remove the centres of the squash using a metal spoon and stuff them with ricotta and cheese. Season the squash with salt, black pepper, dried parsley and olive oil.
Whisk the sweet potato nectar, fresh thyme, olive oil, vinegar, salt, pepper and spices together in a large bowl. Toss the tomatoes, carrots, bell pepper, sweet potato and chilli pepper well enough to ensure everything is coated evenly.
Layout the vegetables and basil onto the baking tray. Drizzle the vegetables with the remaining marinade and bake for 35 minutes.
Halfway through baking turn over some of the vegetables if necessary, basting with any liquid and drizzling with a bit of olive oil to finish.
Garnish with fresh parsley and thyme, serves 2-3.
Date Glazed Carrots with Sriracha Sesame Seeds
Eat your vegetables!!!!! How many times have you heard that before? Over the years, I have learnt that vegetables need to be seasoned, loved and cared for just like everything else that goes on the plate, and carrots are not an exception. No more boiled carrots unless they are in a stew or curry thank you!
If you’re looking for a light, healthy dinner or a glossy side dish at the family dinner table, try out these carrots.
They are well seasoned, with a spicy array of ingredients brought together by a wonderous natural sweetener - date nectar! You can also use honey or sweet potato nectar, among other things. This addition will intensify the flavours from the spices, help with caramelization, and add to the inherent sweetness of the carrots. Since date nectar is a natural sweetener, you don’t have to worry about the guilt so much!
You can pair these carrots with anything - a juicy steak, a whole stuffed fish or chicken breast, some pasta, or another vegan or vegetarian dish.
Ingredients
1 large bunch of carrots (about 8)
2 tablespoons olive oil
1/3 cup date nectar
1/8 cup cooking wine
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon sriracha sesame seeds
1/2 teaspoon dried thyme
1 tablespoon fresh rosemary
2 tablespoons soy sauce
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1/2 teaspoon cinnamon
1 teaspoon chipotle
1/4 teaspoon cloves
1 teaspoon garlic powder or freshly minced
Instructions
Wash, peel, and slice your carrots diagonally as pictured above.
In a large bowl, starting with the date nectar, whisk all the ingredients together. Toss the carrots in the well-mixed glaze until all everything is evenly coated.
Spray a baking tray with olive oil and scatter the carrots - try not to overlay them on top of each other to ensure each piece is cooked evenly.
Bake in a 400F oven for 30-35 minutes until the carrots start to soften but still have a nice bite to them - no need to overcook.
Stir and scoop over some of the glaze 2-3 times during the cooking time.
Sprinkle with more sriracha sesame seeds and herbs, serve immediately or hot!
Macho Pea Tostada
Are you looking for a quick meal to start the day? Don't want to use eggs or avocado? I asked myself these questions and peas came to mind! Maybe it's the colour, but either way, I love peas.
One of my favourite sides at Nandos is their mashed peas. I decided to recreate them as best I could and make some tacos, but with texture! Hence, the change to tostada which are baked (or fried) tortillas.
Macho peas at Nandos are simply a mix of peas with chilli, mint, and parsley.
This is a great way to get a savoury bite without packing on the calories.
Ingredients
2 flour tortillas
Cooking oil spray
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon fresh mint, finely chopped
1/2 teaspoon garlic, minced
1/2 teaspoon dried chilli flakes
1 teaspoon olive oil
1/2 cup cooked peas (I just used canned)
Chopped nuts to garnish
Instructions
Spray your tortillas with cooking spray on each side and bake in a 400F oven for 5-7 minutes. Turn over to crispen both sides when the upward-facing side starts to puff up and brown.
Set aside a few peas to garnish, and mash the rest in a bowl with all the other ingredients.
Spread the peas on your tostadas, garnish with fresh mint, whole peas, chopped nuts and olive oil!
Groundnut, Corn, and Sweet Potato Platter
This platter is what I call the Zimbabwean snack ‘trifecta’, enjoyed in the morning or afternoon with milk tea. It's more common to eat each one separately, but all three are considered go-to energy boosters as they are affordable, easy to find, or grown in people’s gardens or community plots.
Groundnuts are plentiful during the rainy season, and provide a dose of protein - probably my favourite! We had them once in a while in my family, and I used to get thrilled picking them up from the street side vendors, a fond memory.
It's also not uncommon to serve one or all three for guests before a meal, as an appetizer.
You can serve them on a platter in very small portions, this is as wholefoods as it gets!
Ingredients
12-16 cups water
4 tablespoons salt
2-3 corn/maize cobbs
2-3 yams (not the orange-fleshed sweet potatoes)
4 cups groundnuts, shelled, unsalted, raw, and washed
Instructions
Split the water into two parts in large pots, placing the yams and corn together to boil with one tablespoon of salt.
In the second pot, add three tablespoons of salt and the groundnuts.
Boil both pots until the water has evaporated or the vegetables are softened and fully cooked. If you need to add water and time, do so.
Serve hot with milk tea, enough for 5-6.
Baked Bean and Corn Breakfast Tacos with Harissa
You can use fresh ingredients or whatever you have available to repurpose and prevent food waste. After a cookout, for example, many of us have leftover vegetables or other sides, why not use them to make tacos in the morning?
Baked beans and sweet corn go seamlessly together, and I add some taco seasoning to bring the flavours together.
We all know tacos need a sauce to enhance the taste and add just one more element to bring them to the finish line. Most people also like a spicy kick to their food, but instead of drenching your tacos in hot sauce or going to pico de gallo route, make some harissa!
Harissa is a North African sauce that serves as a staple in most Tunisian kitchens where it originated. The chili paste has gained global popularity, and I certainly can't wait to try it in its most authentic form when I visit the region. I whipped up my quick version you can use, but there are several recipes available if it's something you want to understand better.
You'll be glad these tacos woke you up regardless!
Ingredients
1/3 cup baked beans
Pinch of salt
1/8 cup water
1/2 teaspoon black pepper
1 teaspoon Primal Palate taco seasoning
1/4 cup sweet corn
Handful of arugula or spring greens
2-3 corn tortillas, charred on the stove top
3 cherry tomatoes, sliced in half
1 tablespoon butter
Quick harissa:
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup chili powder
1/4 teaspoon cayenne pepper
2 tablespoons garlic, minced
1/2 teaspoon caraway seeds or dill
1 teaspoon mint (you may have a teabag if no dried spice)
1 teaspoon coriander
You can tweak the measurements to form the paste consistency you want.
Instructions
Heat the butter and toss the baked beans and corn in a saucepan with the salt, pepper, water and taco seasoning, cook for about 3 minutes.
Toast the flour tortillas directly over the gas stove to crispen then up. Brush lightly with the melted butter.
Prepare your harissa. Add the olive oil to a small saucepan and heat. Add the garlic and saute until golden, not burnt!
Take your pan off the heat and stir in your spices. (You can cook the spices for another minute if you like to bring our the flavours even more).
Assemble the tacos. You can do this as you like just lay the corn and baked beans, spring greens, and tomatoes on the tortillas. Top with your harissa as you see fit.
Avocado, Corn and Tomato Salad
When warmer weather rolls in you want an easy, refreshing salad that can be paired with almost every dish. For this salad the tomatoes provide acidity and a tang, the avocado a creamy texture, and the corn and red onion a necessary crunch.
Avocado, Corn and Tomato Salad
Ingredients:
- 2 large Hass avocados, chopped
- 1 1/2 cups cherry tomatoes, halved
- 2 large boiled or roasted corn cobs, shaved
- 1/2 cup red onion, finely chopped
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 2 tablespoons black pepper
- 1 teaspoon chili flakes
- 2 teaspoons salt
Instructions:
- Slice the cherry tomatoes in half, place then in a bowl.
- Stand the corn cobs upright and shave the sides, place into the bowl with the tomatoes.
- Finely chop your onion, add to the bowl.
- Slice the avocados in half and scoop out each side, remove the seeds then cut into cubes.
- In a smaller bowl, whisk the salt, black pepper, chili flakes, olive oil, vinegar, and lemon.
- Add the dressing to the large bowl and mix until everything is evenly coated. Serve immediately or cover and refrigerate.
- Increase portions accordingly if needed.
Calories
370Fat (grams)
28.73Carbs (grams)
30.24Protein (grams)
4.5