Eat Your Greens!
Shamrock Your World
Shamrock Hummus
Dress up your hummus for St. Patrick's day with vibrant spinach!
Compliments Naturally Simple Garlic Hummus, 227 g
Fresh Spinach
Bravo the Avo
Vegan Devilled Avocados
It's crunch time! A breading trick keeps fried avocados vegan:
Halve 2 firm (not hard) avocados. Discard pits. Peel avos. Dredge in 1/3 cup (75 mL) all-purpose flour mixed with 1 tsp (5 mL) garlic salt. Then roll in 1/2 cup (125 mL) almond beverage. Repeat previous 2 steps to double-coat avos. Then roll in 1/2 cup (125 mL) panko breadcrumbs. Let set 5 min. Heat olive oil in skillet on medium-high to shallow-fry. Fry avos until golden on both sides. Remove from pan. Drizzle with tomato sauce.
Fresh Avocado
Sea-ing Green
Lemon-Herb Mignonette for Oysters
Blitz up a fresh condiment for oysters on the half shell:
In a small food processor, put 1/2 cup (125 mL) rice vinegar, 1/2 cup (125 mL) roughly chopped fresh parsley, 1 finely diced shallot, 1 tsp (5 mL) grated lemon zest, 2 tsp (10 mL) lemon juice, 1/4 tsp (1 mL) each salt and pepper. Finely blitz. Spoon on to raw oysters.
Fresh Oysters
A New Way to Pesto
Asparagus Pesto
Celebrate asparagus from end to end. Turn your bunch into pasta sauce fast:
Soften finely diced onion 1 1/2 cups (375 mL) in drizzle of olive oil on medium heat. Cut 2 in. (5 cm) off tips of asparagus; reserve. Discard 1 in. (2.5 cm) off tough ends. Chop mid-section of spears into 1/2 in. (1 cm) pieces; add to skillet with splash of water and 4 thinly sliced garlic cloves. Cook asparagus tender-crisp. Do not cover skillet. Cool until steam is gone. In food processor, place cooked asparagus mixture, 2 cups (500 mL) loosely packed fresh basil leaves (40 g pack), 3/4 cup (175 mL) toasted walnut pieces, 1/4 cup (60 mL) grated Parmesan; 2 tbsp (30 mL) olive oil, 1 tsp (5 mL) salt, cracked black pepper to taste. Blitz to a coarse pesto. Makes 2 1/2 cups (625 mL). Toss with hot pasta to serve. Garnish with
asparagus tips cooked tender-crisp.
