No one will miss the meat when they take their first bite of these ultra-savory, Japanese-inspired rice burgers packed with edamame and infused with fresh ginger, sesame, and the distinct taste of nori, a type of dried seaweed.
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These delicate, crumbly, cheesy, buttery spiced crackers are popular in the South but should be required snacking everywhere.
And while they’re mostly about the cheese, the crackers would have one-note richness without the added pizazz of some back-up spices: sweet, peppery paprika and cayenne.
For this quinoa side dish we turned to Southwestern flavours, adding jalapenos, lime and corn. You will need an oval slow cooker for this recipe. Be sure to rinse the quinoa in a fine-mesh strainer before using; rinsing removes the quinoa’s bitter protective coating.
NO-FUSS QUINOA WITH CORN AND JALAPENO
Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon and garlic that packs a big flavour punch. While this dressing is traditionally used as a marinade for meat and fish, we decided to make it the flavour base for a zippy cauliflower salad in an effort to dress up a vegetable that can be bland and boring.
To apply some modern tricks to old-school chicken salad, we turned to our spice rack. Most spices boast an impressive portfolio of phytonutrients—often the very same compounds that give them such potent flavour.
For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado.
Too many recipes for glazed grilled chicken give you meat that’s scorched or sickeningly sweet—or both. We wanted nicely glazed, unimpeachable peachy grilled chicken.
A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavours and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them, and require extra attention.
What’s not to love about a Greek gyro, a sandwich of seasoned, marinated lamb, tomato, lettuce, and cucumber-yogurt tzatziki sauce stuffed inside a soft pita?
Sweet, spicy, fruity and jammy, mango chutney is a powerhouse ingredient common in Indian cuisine that can liven up even the most mild-mannered of dishes.