Quinoa Tabbouleh with Feta

This is a light and fresh summer salad, with the lemon, herbs and feta really making this recipe shine.

Serves: 6 people

Prep Time:  20 min

Cooking Time: 15 min

Total:  35 min

Ingredients

1 cup dry quinoa

2 cups water

1 15 oz. tin chickpeas, drained and washed

1 small red onion, finely diced

1 cup English cucumber, finely diced

1/2 cup parsley, finely chopped

1/3 cup mint, finely chopped

1/2 cup feta cheese, crumbled

6 tbsp fresh lemon juice

1/4 cup olive oil

salt and pepper to taste

1/2 cup pistachios or roasted almonds, chopped (optional)

Directions

1. Cook quinoa in water according to the package instructions. Once done, fluff and set aside to cool for 15 minutes.
2. In a large bowl, add chickpeas, onion, cucumber, parsley, mint and feta cheese. Gentle stir to combine.
3. To make the dressing, add lemon juice, olive oil, salt and pepper together in a small bowl. Whisk to combine.
4. Add cooled quinoa to prepared bowl with other ingredients, and pour dressing over top. Mix well to combine.
5. Store covered in fridge until ready to serve. This salad will stay fresh if refrigerated for 3-4 days.
6. Optional: add nuts sprinkled on top when ready to serve.

This recipe has also been known as the "Jennifer Aniston salad" that went viral on TikTok in 2015.

Recipe lightly adapted from: Eating Bird Food

Risotto with Mushrooms

This creamy risotto is rich and full of deep flavour.

Serves: 3-4

Red wine risotto with mushrooms

Prep Time: 5 min

Cooking Time: 25 min

Total:  30 min

Ingredients

1 tbsp. olive oil
1 tbsp. butter or margarine
2 cloves garlic, pressed
1 cups short grain, Arborio rice
1 cup red or white wine
3-4 cups vegetable stock
8 oz. mushrooms, cut in quarters
crumbled goat cheese, to garnish
chopped fresh basil, to garnish

Directions

1. Melt butter in a skillet and saute mushrooms for 8-10 minutes, until browned and juicy. Set aside.
2. In a pot heat oil and saute garlic for 30 seconds. Add rice and stir to coat. Toast rice for 3-4 minutes, being careful not to burn.
3. Add wine, stirring frequently until fully absorbed by the rice.
4. Add 1 cup stock, again stirring until absorbed. Continue to add the stock, one cup at time until the rice is fully cooked and tender.
5. Return mushrooms to the risotto and season with salt and pepper to taste.
6. Serve garnished with crumbles of goat cheese and chopped fresh basil.

Adapted from howsweeteats.com

Mashed Turnips and Potatoes with Turnip Greens

Enjoy this mashed turnip and potato dish as a side for your main meal!

Serves: 4

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

3 white turnips, with greens attached
3 potatoes
2 cloves garlic
2 tbsp. olive oil
1/4 cup milk or plain soy milk
salt and pepper

Directions

1. Remove turnip greens from turnip and rinse well. Chop into small pieces and set aside.
2. Peel turnips and potatoes, cut into quarters and place in a pot with water. Boil until tender and drain.  Transfer back to the pot and mash with a potato masher or fork.
3. In a frying pan heat oil and saute garlic. Add turnip greens and cook until wilted.
4. Combine wilted greens with mashed potatoes and turnips, adding milk slowly to form a smooth mash.
5. Season with salt and pepper to taste and serve.

Adapted from nytimes.com

Raw Beet Salad with Green Apple and Goat Cheese

Serve this stunningly beautiful salad at your next gathering.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 medium red beets, peeled and grated or cut into matchsticks
1 orange, juiced
1/2 lemon, juiced
1/2 tsp. honey or agave
salt and pepper
1 green apple, sliced or chopped into small pieces
crumbled goat cheese, to garnish
chopped fresh mint, to garnish (optional)

Directions

1. In a small whisk together orange and lemon juice, honey, salt and pepper.
2. Toss beets in dressing and allow to stand for 10 minutes.
3. Arrange apple slices on a serving plate and scoop beets over top. Garnish with crumbled goat cheese, chopped mint and serve.
4. Alternately, toss all ingredients in a bowl and serve.

Adapted from marthastewart.com

Red Cabbage Slaw

This cabbage and carrots slaw brightens up any plate.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min, plus 2-3 hours

Ingredients

1 small red cabbage, cut into chunks
4 carrots, peeled
1 green onion, finely chopped
4 tbsp. olive oil
3-4 tbsp. apple cider vinegar or white wine vinegar
2 tbsp. lime juice
1/2 tsp. honey, agave or sugar, optional
salt and pepper

Directions

1. Shred cabbage chunks in a food processor until desired sized shred is reached.  Transfer to a large bowl.
2. Process carrots until shredded and transfer to the bowl, adding chopped green onions.
3. In a small bowl whisk olive oil, vinegar, lime juice, honey, salt and pepper.  Pour over slaw and toss to combine.
4. Taste and adjust if necessary.
5. Chill for a couple hours before serving to allow the flavours to intensify.

Adapted from wholefoodsmarket.com

Peach and Tomato Salad

A fresh summer salad that combines the sweetness of the peaches with the tangy-ness of tomatoes.

Serves: 4-5

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe peaches, sliced with pit removed
2 medium tomatoes, sliced or 1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 tbsp olive oil
sprinkle of red pepper flakes
1/2 tbsp. lime or lemon juice
salt and pepper, to taste

Directions

1. Combine all ingredients in a bowl and gently toss to combine.
2. Taste and adjust if necessary.
3. Serve lightly chilled on its own, or atop a bed of fresh baby spinach.

Recipe from nytimes.com

Caramelized Balsamic Bell Peppers

The balsamic vinegar caramelizes the onions and bell peppers to make a perfect sandwich addition or side dish.

Serves: 4

Prep Time: 5 min

Cooking Time: 10 min

Total:  15 min

Ingredients

1 tbsp. olive oil
1 onion, sliced into thin rings
2 bell peppers, sliced into strips
2 tbsp. balsamic vinegar
salt and pepper

Directions

1. In a frying pan heat oil and saute onions until lightly browned.
2. Add bell peppers and saute for 5 minutes, until tender.
3. Add balsamic and allow to reduce. Keep stirring, to avoid burning.
4. Season with salt and pepper and serve. Use in sandwiches, salads or as a side dish.

Cauliflower Mash

This delicious creamy cauliflower mash has the consistency of mashed potatoes without all the starch.

Thanks Hilary for this recipe!

Serves: 4

Prep Time: 10 min

Cooking Time: 15 min

Total:  25 min

Ingredients

1 medium head cauliflower, cut into florets
1/2-1 cup milk, plain soy milk or almond milk, as needed
fresh herbs such as rosemary, basil or thyme
3-4 cloves roasted garlic (optional)
butter or margarine or olive oil, to taste
salt and pepper

Directions

1. In a large pot steam cauliflower florets until tender, about 15 minutes.
2. Drain water and transfer florets to a food processor. Add remaining ingredients.
3. Process until well combined, smooth and fluffy. Taste and adjust seasoning if necessary.
4. Serve immediately.

Carrot Salad with Dates and Mint

This carrot salad bursts with the sweetness of dates, the coolness of mint and the crunch of toasted pepitas.

Serves: 4-5

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min plus 3-4 hours

Ingredients

5-6 carrots, peeled and grated
1/4 cup dried dates, finely chopped
handful of fresh mint, chopped
1 tbsp. lime juice
2-3 tbsp. orange juice
pinch of salt
1/4 cup pepitas, toasted

Directions

1. Combine all ingredients, except for pepitas in a large bowl and toss to combine.
2. Refrigerate for 3-4 hours, allowing the flavours to soak in.
3. Serve slightly chilled and garnished with toasted pepitas. This salad can also be served for breakfast with plain yogurt or cottage cheese.

Roasted Grapes and Brussels Sprouts

Grapes transform roasted Brussels spouts into an exciting sweet and savoury side dish.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 1/2 lbs. Brussels sprouts, washed and halved
1 lb. red seedless grapes
2 cloves garlic, minced
1-2 tbsp. olive oil
1/2 tbsp. dried thyme leaves
salt and pepper

Directions

1. On a large, high rim baking sheet toss all ingredients together. Arrange Brussels sprouts cut side down on the baking sheet and roast in a preheated oven at 375 F for 20-25 minutes, until tender.
2. Serve immediately.

Recipe from realsimple.com

Kohlrabi, Carrot and Apple Salad

Kohlrabi gives a nice light peppery flavour to this super crunchy salad.

Serves: 3-4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 head kohlrabi, peeled and cut into matchsticks
1 carrot, peeled and chopped
1 apple, cored and chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tbsp. white wine or apple cidar vinegar
1 tbsp. sesame oil
salt and pepper, to taste

Directions

1. With a sharp knife cut the "branches" off the kohlrabi and peel using a vegetable peeler.
2. Cut into matchsticks using a mandolin, julienne peeler or knife.
3. In a bowl toss all ingredients together. Taste and adjust seasoning if necessary.
4. Serve chilled or at room temperature.

Adapted from sassyradish.com

Cabbage, Carrot and Seed Slaw

The mayonnaise will not be missed in this creamy coleslaw salad!

Serves: 4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

2 carrots, peeled and grated
1/2 small cabbage, finely shredded
2 tbsp. sesame seeds, toasted
1 tbsp. poppy seeds
1 green onion, or small bunch of fresh chives, chopped
salt and pepper

Dressing
3 tbsp. olive oil
2-3 tbsp. fresh lemon juice
2 tbsp. plain yogurt
1/2 tsp. dry mustard powder

Directions

1. Toss carrots, cabbage, sesame and poppy seeds in a large bowl until combined.
2. To make the dressing place all ingredients in a small jar and shake to combine.  Taste and adjust if necessary.
3. Pour dressing over salad, sprinkle with chives and serve.

Recipe from Vegetarian Bible (2008), p. 157.

Beet and Orange Salad

A beautiful pink beet salad with a creamy mustard dressing and little bites of oranges. A great combination!

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 1/2 cups beet cubes, pre-cooked or roasted 
1 raw medium beet, peeled and grated
2 oranges, segmented
1/2 cup Greek yogurt
2 tbsp. red or white wine vinegar
2 tbsp. fresh basil, finely chopped
2 tbsp. good quality mustard
2 tbsp. honey
salt and pepper, to taste

Directions

1. In a small bowl stir together yogurt, vinegar, basil, mustard, honey, salt and pepper. Taste and adjust if necessary.
2. Place oranges, cooked beets and raw beets in a bowl and toss with dressing.
3. Alternatively, toss beets with dressing, saving orange pieces to garnish on top.
4. Serve at room temperature or lightly chilled.

Recipe from blog.danone.ca