Zimmy's Nook

@zimmysnook

Meatless

Roasted Garlic Hummus 

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A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus.

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!

I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

What can I do with the Leftover Roasted Garlic?

  • Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
  • Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!
I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Appetizer, Game Day Snack, Snack
Cuisine Middle Eastern
Servings 4 -6 as an Appetizer

Ingredients
  

Roasted Garlic

  • 1 bulb of garlic 3 roasted cloves will be used in this recipe
  • 1 teaspoon of olive oil

Hummus

  • 2 cups canned chickpeas liquid reserved
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil plus extra for drizzling (optional)
  • Juice of 1 lemon plus more as needed
  • Salt and freshly ground black pepper to taste

Instructions
 

Roasted Garlic

  • Preheat the oven to 430°F.
  • Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool.

Hummus

  • Squeeze out 3 cloves of garlic into the food processor, then add the chickpeas, tahini, olive oil, lemon juice and salt and pepper in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)
  • Place in bowl as is and drizzle with olive oil (optional) and or add toppings such as chickpeas, your favourite herbs and spices like cyanine or paprika. Enjoy!

Notes

Notes: Leftover Roasted Garlic.
Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!
Keyword easy appetizer recipes, easy recipe, how to roast garlic, hummus recipe, roasted garlic recipe
Tried this recipe?Let us know how it was!

Roasted Cauliflower with Hummus Yogurt Dip

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Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip.

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus. The flavours and textures work so well together, and we feel less guilty because it’s cauliflower and chickpeas (right?) Like, it’s not a fried chicken sandwich loaded with bacon & aioli (not that we are against a delicious fried chicken sammie, but I am just trying to express how we justify day drinking to ourselves).

So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.

Three types of cauliflower on a sheet pan about to get roasted.
A top down image of purple, orange and caulilini cauliflower that was just roasted on a sheet pan.
A close up of crispy roasted cauliflower with olives on a sheet pan.
Wavy shmears of hummus on a platter.

Delicious with traditional white cauliflower, but when we can find coloured cauliflower, caulilini, or Romanesco, we love to add that pop of colour, especially when we are serving guests!

We’ve also been known to add heirloom carrots, broccoli, or broccolini. All of which are delicious additions.

What is Caulilini?

There’s a new veg in town! As broccolini is to broccoli, caulilini is to cauliflower and is sometimes referred to as baby cauliflower. It’s an Asian-style variety and a member of the brassica family. We love it roasted, grilled and or raw as crudité.

A close up image of Roasted Cauliflower with Hummus Yogurt Dip

Watch the process video here.

A top down image of tri-coloured roasted cauliflower coming out of the oven.

If you get the chance to try this recipe, please drop back and leave a comment and rating. We would love to know what you think.

Cheers! James & Elaine

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus.
So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Lunch, Snack
Cuisine Middle Eastern
Servings 4 People for an appetizer

Ingredients
  

  • 1½ pounds cauliflower florets about 4 cups of bite sized pieces – I used a combination of purple, orange and caulilini.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 ounces Kalamata olives
  • 1 cup of homemade hummus or your favourite store bought
  • ⅔ cup plain 2% Greek yogurt
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1-2 teaspoons hot sauce to taste
  • ⅓ cup feta crumbled
  • 2 tablespoons fresh basil roughly chopped

Instructions
 

  • For best results, dry the cauliflower well after washing
  • Preheat the oven to 450°F
  • Toss the cauliflower in olive oil, then season with salt and pepper. Set aside.
  • Lightly coat the bottom of a metal baking sheet with olive oil.
  • Heat the baking sheet for 2-3 minutes until hot and just beginning to smoke.
  • Carefully add the cauliflower to the hot baking sheet, spacing the florets out, so they are not touching to avoid steaming. Put any cut sides down for a crispier surface area.
  • Flip the cauliflower around 13-15 minutes into cooking. Then cook for 5 minutes more.
  • Scatter the olives around the baking sheet, then cook for 5-7 minutes until cauliflower has crispy edges and olives are heated through.
  • While the cauliflower is roasting, thoroughly mix together, the hummus, yogurt, lemon zest, lemon juice and hot sauce.
  • Spread the hummus mixture evenly over a platter, then add the warm cauliflower & olives.
  • Sprinkle with feta & basil.
  • Serve & enjoy.

Video

Keyword cauliflower recipe, Caulilini recipe, copycat recipe, easy appetizer recipes, hummus, Loaded hummus
Tried this recipe?Let us know how it was!

Hope you enjoy this Roasted Cauliflower with Hummus Yogurt Dip Recipe!

If your try our recipe, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

Homegrown Tomato Confit Toast

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Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.
Tomato Confit Toast

Homegrown Tomato Confit Toast.

Elaine loves to grow tomatoes and this year she grew 17 heirloom varieties that all ripened at the same time! Although we share as much as we can with friends and family, we always end up with an over abundance, and we are always looking for new ways to enjoy them. Hence the big loaf of confit toast!

A very colourful display of a variety of heirloom tomatoes.
A sampling of Elaine’s 17 Heirloom Tomato Varieties.

For this confit recipe we used her smaller tomato varieties, but you can use any fresh, ripe, and delicious tomatoes you can find!

A round pan filled with tomatoes and garlic for confit.

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.

A round pan filled with cooked confit tomatoes and garlic.

Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.

Confit can be stored in an airtight container in the fridge for two to three weeks. Bring to room temperature before serving. Tomato confit is delicious in pasta, on pizza, with whipped ricotta or burrata on toast, alongside grilled meat, or fish. The possibilities are endless.

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!

Watch the process video here.

Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.

Homegrown Tomato Confit Toast

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.
Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 35 mins
Course Appetizer, Side Dish, Snack
Cuisine French
Servings 8 -12 as an appetizer

Ingredients
  

  • 4½ lbs tomatoes a mix of cherry & small tomatoes, or cut larger tomatoes into smaller pieces
  • 1 head of garlic cut in half
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chili pepper spread aka, crushed chili peppers in oil, or Pepperoncini Picante
  • kosher salt and freshly ground pepper to taste
  • 1 loaf of bread – French stick or calabrese (24oz)
  • Freshly grated Parmesan
  • Fresh basil
  • Finishing salt

Instructions
 

  • Preheat oven to 300°F
  • Place tomatoes and head of garlic onto a large baking sheet. Place the cut tomatoes and garlic cut side up.
  • In a bowl whisk together the olive oil, garlic, thyme, chili pepper spread, then season with salt & pepper. Pour the mixture over the tomatoes and garlic.
  • Cook tomatoes until they are tender and wrinkled, about 2 – 2 ½ hours. Then remove from the oven.
  • Turn the oven to the broil setting.
  • Slice the loaf of bread in half, then place on a sheet pan and drizzle with a little olive oil. Toast the bread until it is golden brown.
  • Squeeze the confit garlic onto each half of the loaf and spread across the bread.
  • Next, spoon the tomatoes onto both halves in an even layer.
  • Finish with freshly grated Parmesan, basil and finishing salt.
  • Slice into individual portions, serve and enjoy!

Video

Notes

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!
Keyword easy appetizer recipes, elegant appetizers, heirloom tomatoes, tomato confit, tomato recipes
Tried this recipe?Let us know how it was!

If your try our Homegrown Tomato Confit recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Mediterranean Grilled Mushroom Salad

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A round platter of a Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.

This Mediterranean Grilled Mushroom Salad recipe was created in partnership with Mushrooms Canada. Opinions in this post are always my own.

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad.

A wooden plate with three different varieties of mushrooms. Peppers, onions, olives, dill, lemon and feta surround this plate.

Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!

A rectangular dish of sliced and marinated mushrooms.
An oiled red and green pepper, a slice of red onion and a skewer of mushrooms are ready for the grill.
Three types of mushrooms being grilled in rows.
A blistered red and green pepper on the grill.

Did you know mushrooms are always in season? They are grown here in farms across Canada all year round and are one of the most sustainably produced foods! They are shipped directly to a local store near you, keeping the costs down while being gentle on our planet. That’s a win-win in our books! Best part, since local mushrooms are available year-round, we can make this salad at any time throughout the year and still enjoy the same fresh flavours! Don’t grill? Don’t worry! Mushrooms are just as delicious roasted. (see instructions below)

I eat A LOT of mushrooms! I add them to omelettes, sandwiches, burgers, soups, stews, roasts, gravy, risotto, and savory pies. I serve them with steak and stick them on skewers. I absolutely love the flavour of mushrooms!

However, in all my years of eating mushrooms, I must admit that I have taken this locally grown superfood for granted! The fact that mushrooms are a source of Essential Nutrients, Antioxidants, and Fibre, seldom crosses my mind. Yet the recent studies showing that fresh mushrooms can help with weight management, blood pressure, arthritis, diabetes, heart health, gout, healthy aging, childhood obesity and diverticulosis, has my attention… what else can I make with mushrooms?

A close up of a round platter of Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.
Mediterranean Grilled Mushroom Salad – close up

Cooks Notes

No grill, no problem!

Oven roasting peppers & onions:

  • Preheat the oven to 500°F. Place the peppers on a baking sheet lined with parchment paper.
  • Roast the peppers for approximately 20 minutes, rotating them every 5 minutes, until the skins are black and blistered. Add the onion slice 10 minutes into cooking the peppers flipping once at 5 minutes. Remove the onion to plate, cover and let steam. Remove the peppers to a bowl, cover tightly for 10 minutes before peeling the skin and proceeding with the recipe.

Oven roasting the mushrooms:

  • Preheat the oven to 450 °F.
  • Place the mushrooms on a large parchment lined baking sheet, leaving space between the mushrooms to promote browning. Cook the mushrooms for 15 minutes, then drain any liquid, flip the mushrooms, and cook for another 5 minutes or until browned and slightly caramelized.
  • Proceed with the recipe.

Do you have to use Portobello mushrooms?

  • You can substitute with any of the delicious 7 Canadian mushroom varieties.  Skewer smaller mushrooms or use a grill basket so they don’t fall through the grill grates.

Experiment with other cheese and herbs combinations:

  • Try replacing the feta & dill, with shaved parmesan & chopped oregano, or blue cheese & thyme.

Leftover Tips and Suggestions:

  • Store your room temperature leftovers in a container with a tight-fitting lid in the fridge up to 2 days.
  • Warm leftovers in a skillet, for a delicious topping for toast; add them to an omelette, frittata; or use as a topping on a sandwich, burger or a pizza.
A round platter of a Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.

Mediterranean Grilled Mushroom Salad

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad. Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Inactive time 20 mins
Total Time 1 hr
Course Brunch, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 People

Ingredients
  

Marinade

  • 5 tablespoons extra-virgin olive oil
  • 1½ tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh dill finely chopped
  • ¼ teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper

Salad

  • 16-18 ounces Portobello mushrooms cut into 1/2-inch slices.
  • 8 ounces assorted mushrooms I used shiitake & oyster
  • 1 green bell pepper Optional, make ahead the day before and refrigerate until ready to use.
  • 1 red bell pepper Optional, make ahead the day before and refrigerate until ready to use.
  • ½ medium red onion cut into a thick slice, flat on both ends, approximately 3/4” thick. Optional, make ahead the day before and refrigerate until ready to use.
  • 1 tablespoon of olive oil
  • 4 ounces feta cheese sliced or crumbled
  • ½ cup olives

For serving

  • A drizzle of olive oil
  • Lemon zest
  • 1 tablespoon Dill leaves picked small or chopped
  • 4-6 Lemon wedges
  • Salt & pepper to taste

Instructions
 

  • In a small jar with a tight-fitting lid, add the marinade ingredients. Put the lid on and shake well to combine.
  • In a large bowl, gently toss mushrooms with the marinade, ensuring the mushrooms are evenly coated. Let sit at room temperature for 20 minutes while you prepare the peppers and onions.
  • Preheat the grill on medium-high heat.
  • Take 2 or 3 toothpicks and slide them through the sides of the onion slice to keep the rings together while grilling.
  • Brush the peppers and onion slice with the olive oil. Then place on the preheated grill.
  • Optional, make ahead the peppers & onions the day before and refrigerate until ready to use.
  • Cook the whole peppers on the grill, turning occasionally, until they are well charred. About 8-10 minutes. Remove to a bowl and cover with a lid, plate, or plastic wrap. Let sit covered for 10 minutes. Cook the onion for 6-8 minutes, turning occasionally and flipping halfway through, until just lightly charred. Remove to a plate and cover with another plate, lid, or plastic wrap. Let sit covered for 10 minutes.
  • Remove the skin from the peppers, then discard the stem and seeds. Slice into strips and spread out on a serving platter. Remove the tooth picks from the onion and slice into small pieces, set aside to layer with the mushrooms on the platter.
  • (Note: If using small mushrooms, use skewers or a grill basket to make cooking easier.)
  • Grill the mushrooms turning occasionally, until lightly charred, 6-8 minutes (cooking time will vary with size and type of mushrooms and temperature of the grill).
  • Remove from grill and add to the platter with peppers, layering the feta cheese, olives and onions as you go.
  • Drizzle the platter with a little olive oil, zest the lemon over the platter, then sprinkle with the dill leaves and salt & pepper to taste. Serve with lemon wedges and enjoy!
  • The salad is delicious warm or at room temperature. So do all the grilling before your guests arrive and just assemble the platter with the cheese when ready to serve.
Keyword affordable meal, grilled mushrooms, mushroom recipes, mushroom salad, oyster mushroom recipe, Portobello mushrooms recipe, shiitake mushroom recipe, warm grilled vegetable salad, warm salad
Tried this recipe?Let us know how it was!

Hope you enjoy my Mediterranean Grilled Mushroom Salad!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other recipes with mushrooms here.

Have a delicious day! James (aka Zimmy) & Elaine

Sous-Vide Carrots with Hummus

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A platter of sous-vide carrots in a row on a bed of hummus.

Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.

Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.

Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Ingredients for carrots and hummus with a SV pump and bag.
Zwilling sous-vide starter kit boxes with a tray of carrots.
Vacuum sealed carrots with a sous-vide stick.
A vacuumed sealed bag of carrots in a water bath.

Disclaimer, I am a Zwilling Affiliate Partner and opinions in this post are always my own! To receive 15% off ANY Enfinigy item at Zwilling Canada use code: zimmysnook15.

A platter of carrots on a bed of hummus.
A platter of sous-vide carrots and hummus.

Sous-Vide Carrots with Hummus

Perfectly cook carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.
Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!
Tip: Sous-Vide ahead of time, then just pan-fry before serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish, Snack
Cuisine North American
Servings 4 People

Equipment

Ingredients
  

  • 1 pound of carrots peeled and rinsed (approximately 15 – 5” carrots)
  • 1 tablespoon butter
  • 1 tablespoon crushed hot chili pepper spread
  • 1 tablespoon honey
  • 1½ inch piece of ginger peeled and sliced
  • ¼ tablespoon pepper
  • Pinch of salt

Suggested Serving

  • 2 cups of hummus homemade or store bought
  • 2 tablespoons fresh chopped mint
  • A few mint leaves optional

Instructions
 

  • Set the Sous-Vide Stick to 185°F for one hour and preheat the water bath.
  • Place the carrots, butter, crushed chillies, honey, ginger, salt & pepper, into a vacuum bag, seal and vacuum the air out. Add the bag to the preheated water and cook for one hour.
  • Note: if making ahead, at this point, the carrots can be stored in the refrigerator for up to 4 days.
  • Empty the entire contents of bag into a 12-inch skillet and cook over medium-high heat, turning occasionally, until the liquid has reduced to a shiny glaze, about 4 to 5 minutes.
  • Spread a layer of hummus on a platter, place the carrots on top, pour over anything left in the skillet, then sprinkle with the chopped mint. Garnish with mint leaves. Serve warm. Enjoy!
Keyword barbeque side dish, carrot recipes, side dish recipes, Sous Vide, sous vide carrots, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous-Vide Carrots with Hummus recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these sous-vide recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

The United Beyond Burger

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A beyond burger loaded with lettuce, sauce, pickle jalapeños, sautéed onions on a bun.

Just in time for BBQ season, Beyond Meat has launched an even juicier version of its game-changing Beyond Burger! 

In partnership with Beyond Meat we created, “The United Beyond Burger!”, blending sweet, smoky, tangy, salty, spicy, and juicy to create a United flavour greater than the sum of their individual flavours.

Elaine and I choose to support local and Canadian-made products whenever possible! So, we love that the Beyond Burger and Beyond Beef are proudly made here in Canada. Offering us a plant-based, delicious, and sustainable way to support local throughout the summer grilling season.

We are confident that once you try this burger, you will make it again and again!

Burger patties and toppings are beside a bbq ready to be cooked.
Three fully loaded burgers are in tray outdoors.
A beyond burger loaded with lettuce, sauce, pickle jalapeños, sautéed onions on a bun.

The United Beyond Burger

Just in time for BBQ season, Beyond Meat has launched an even juicier version of its game-changing Beyond Burger!
In partnership with Beyond Meat we created, “The United Beyond Burger!”, blending sweet, smoky, tangy, salty, spicy, and juicy to create a United flavour greater than the sum of their individual flavours.
Print Recipe Pin Recipe
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

  • 6 Beyond burgers
  • 6 small burger buns
  • 8 tablespoons of ketchup
  • 1 teaspoons smoked paprika
  • 2 teaspoons lime juice
  • 4 tablespoons olive oil divided
  • 2 small red onions thinly sliced
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoons salt
  • 6 lettuce leaves Boston, bib, or romaine
  • Maldon salt or kosher salt, to taste
  • Pickled jalapeños 3 or 4 per burger

Instructions
 

  • In a small bowl, mix the ketchup, smoked paprika and lime juice. Refrigerate until ready to use.
  • Preheat gas or charcoal grill to medium-high heat.
  • Heat a large skillet over medium heat. Add two tablespoons of olive oil, then add the onions.
  • Sauté until onions are translucent, about 7-8 minutes. Add salt, stir, and continue to sauté, stirring throughout for another 10 minutes. The onions should be light brown in colour (lower the heat if they begin to burn or blacken)
  • Add balsamic vinegar to onions, stir and sauté for another 2-3 minutes until vinegar has soaked into onions.
  • Remove from heat. Set aside until ready to serve.
  • When the grill is ready, lightly brush the Beyond Burgers on both sides with the remaining olive oil.
  • Cook the burgers over direct heat for about 4 minutes per side. If the grill flairs up, move burgers away from the flame. Do not overcook. Cook to an internal temperature of 74°C (165°F).
  • While the burgers finish cooking, lightly toast the buns.

To assemble:

  • Spread a spoonful of the ketchup on the bottom of each bun. Add a lettuce leaf then the Beyond Burger. Sprinkle with Maldon salt, add jalapeños and onions. Serve and enjoy!

Video

Notes

Cooks note: Also delicious with a smoked cheese like Gouda or provolone.
Keyword Beyond Burger recipe, Burger topping recipes, Burger toppings, Canadian-made, Juicy Plant-Based burgers, Made in Canada, Meatless burger, Plant-Based burger
Tried this recipe?Let us know how it was!

Hope you enjoy The United Beyond Burger recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created in partnership with Beyond Meat. Opinions in this post are my own.

Dill Pickle Potato Salad

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A chunky potato salad with pickles, celery, red onions and garnished with chives and chive blossoms in a wooden bowl.

This dill pickle potato salad has quickly become a favourite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it’s time to eat. Perfect for casual get togethers and ideal for summertime barbecues. Delicious paired alongside your favourite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!

Watch some of the recipe prep here, and check out the new Hestan x Hedley & Bennett Aprons!

A chunky potato salad with pickles, celery, red onions and garnished with chives and chive blossoms in a wooden bowl.

Dill Pickle Potato Salad

This dill pickle potato salad has quickly become a favourite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it’s time to eat. Perfect for casual get togethers and ideal for summertime barbecues. Delicious paired alongside your favourite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Refrigerate 2 hrs
Total Time 2 hrs 35 mins
Course Dressing, Salad, Side Dish
Cuisine European, German
Servings 6 People

Ingredients
  

  • 2 lbs red skinned potatoes, cut into bite size pieces (quartered)
  • ½ cup dill pickles sliced/chopped
  • 1 cup diced celery
  • ½ cup red onion thinly sliced (1/2 to 3/4 cup)
  • 2 tablespoons fresh chives, chopped
  • Chive flowers for garnish (optional)

Dressing

  • ½ cup mayonnaise
  • ¼ cup olive oil
  • ½ cup pickle juice
  • 2 tablespoon apple cider vinegar
  • 1 tablespoons Dijon mustard
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tsp Cayenne or less to taste

Instructions
 

  • Boil the potatoes until just tender (not breaking apart) approximately approx. 15 minutes. Drain and sprinkle with a little salt. Set aside to cool.
  • Put all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.
  • In a bowl, gently toss the cooled potatoes, pickles, celery and onions with 1/2 cup of dressing
  • Sprinkle with chives and refrigerate at least two hours before serving.
  • Serve with extra dressing.

Video

Keyword barbeque side dish, Dill pickle potato salad, pickle juice dressing, potato salad, potato salad dressing with pickle juice, potato salad recipe, Summer side
Tried this recipe?Let us know how it was!

Hope you enjoy this Dill Pickle Potato Salad recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Strawberry, Asparagus and Rhubarb Salad

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A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing being poured on the salad.

Strawberry, Asparagus and Rhubarb Salad.

Celebrate National Fresh Fruit and Vegetables month this June with these colourful and tasty foods. 

Inside a farmers market with fresh asparagus and rhubarb for sale.
Ingredients laid out beside a range with the skillet, pan and lids ready.

This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.

Asparagus cooking in a non-stick pan.
Rhubarb cooking in a saucier on a gas range.
A skillet and a saucepan on a range each covered with a universal lid.
A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing, feta, pine nuts and rose glasses surrounding it.
A top down image of a large Strawberry, Asparagus and Rhubarb Salad with dressing being poured on the salad.

Strawberry, Asparagus and Rhubarb Salad

This fresh spring salad is a delicious combination of ingredients found at local farmers markets in early June, including asparagus, rhubarb and strawberries. The dressing pops with a burst of orange zest, making it a perfect salad for al fresco lunches or paired with your favourite grilled protein for a satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunch, Salad, Side Dish
Cuisine North American
Servings 4 People

Ingredients
  

For the dressing:

  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • ⅓ cup olive oil

For the salad:

  • 2 rhubarb stalks washed well, ends trimmed and cut into 1 to 1.5-inch pieces (approximately 8-ounces)
  • ½ cup orange juice
  • 2 tablespoons of brown sugar
  • 1½ inch piece of ginger
  • 8 asparagus spears ends trimmed (approximately 6-ounces)
  • 1 tablespoon olive oil
  • Salt & freshly ground pepper
  • 4-5 ounces of mixed greens washed and dried
  • 6-8 kale leaves washed, dried, spines removed, cut into bite size pieces
  • 12-16 small strawberries washed and halved
  • 3 ounces feta cheese cubed or crumbled.
  • 4 tablespoons pine nuts toasted
  • ½ cup microgreens optional

Instructions
 

Prepare the dressing:

  • Add the vinegar, mustard, orange zest, honey, and salt, to a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and shake vigorously. Set aside until ready to serve.

Prepare the rhubarb:

  • In a 2-Quart saucier (or saucepan), add the orange juice, brown sugar and ginger and heat over medium heat until the sugar is dissolved. Add the rhubarb, stir to coat, cover, reduce the heat to low and cook for 5-6 minutes until the rhubarb is just tender (not mushy). Remove the rhubarb to a plate and refrigerate until ready to assemble the salad. Discard the stewing liquid.

Prepare the asparagus:

  • Cut the entire tip off each asparagus spear, then cut the stems into 1.5-inch pieces. Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus pieces to the pan and sprinkle lightly with salt and pepper (to taste). Cover the skillet and cook for 3-4 minutes.
  • Remove lid, toss the asparagus, and cook over medium-high heat for 3-4 minutes, tossing the asparagus 2 or 3 times. When the asparagus has just reached a crisp-tender stage, remove the asparagus to a small bowl add 2 teaspoons of the dressing, toss to coat. Refrigerate the asparagus until ready to assemble the salad.

Assemble the salad:

  • Toss the kale with 1 tablespoon of dressing. Cover a large platter with the mixed greens and nestle the kale throughout the greens. Spread the rhubarb, asparagus, strawberries around the platter. Sprinkle with pine nuts and feta cheese. Garnish with microgreens.
  • Serve and enjoy.
Keyword Asparagus salad, Rhubarb recipes, Rhubarb salad, Spring recipes, Spring Salad, Starwberry Rhubarb, Strawberry Salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Strawberry, Asparagus and Rhubarb Salad recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Thomas Keller Insignia 2-Quart Saucier and Thomas Keller Insignia TITUM™ 11″ Nonstick Sauté Pans on the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Grilled Asparagus Caprese (inspired) Salad

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An oval platter with grilled asparagus 'rafts' topped with roasted tomatoes, mozzarella, basil and balsamic vinegar. This platter is surrounded by a platted portion and more ingredients.

Grilled Asparagus Caprese (inspired) Salad

The asparagus was bathed in olive oil and balsamic vinegar before being grilled. The tomatoes are pan roasted, then combined with fresh mozzarella, basil, and a splash of balsamic.
I have skewered the asparagus to make “rafts” which are easier to flip on the grill and are the perfect size for individual servings. Use one raft per person as a side dish or two rafts for a delicious light lunch.

Ontario Asparagus is ready to eat and available now at local farmer’s markets, produce markets and grocery stores. Local asparagus is fresh, nutritious, healthy, and most of all, really tasty!
Did you know that asparagus has only 20 calories per 1⁄2 cup? It is a good source of dietary fiber, potassium, iron, manganese, selenium, and wide range of important vitamins. Asparagus is high in vitamin C and has more folate than any other veggie.

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

Watch the video here.

An oval platter with grilled asparagus 'rafts' topped with roasted tomatoes, mozzarella, basil and balsamic vinegar. This platter is surrounded by a platted portion and more ingredients.

Grilled Asparagus Caprese (inspired) Salad

The asparagus was bathed in olive oil and balsamic vinegar before being grilled. The tomatoes are pan roasted, then combined with fresh mozzarella, basil, and a splash of balsamic. I have skewered the asparagus to make “rafts” which are easier to flip on the grill and are the perfect size for individual servings. Use one raft per person as a side dish or two rafts for a delicious light lunch.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Brunch, Entree, Lunch, Salad, Side Dish
Cuisine Italian
Servings 4 – 8 People

Ingredients
  

  • 40 Ontario Asparagus Spears medium thickness – approximately 1.2 kg stalks trimmed
  • 4 tablespoons extra virgin olive oil divided
  • 5 tablespoons good quality balsamic vinegar divided
  • salt and pepper to taste
  • 568 grams grape or cherry tomatoes
  • 125 g ball of fresh mozzarella
  • 24 small basil leaves or 16 larger ones, torn, for garnish
  • 16 x 10 cm 4-inch wooden skewers, soaked for at least 60 minutes

Instructions
 

  • Preheat the grill on medium-high (400°F-425°F)
  • Separate the asparagus into groups of five, equal thickness, spears.
  • Skewer each group of five asparagus using two skewers to create “rafts”. Slide the first skewer through all five spears, 3-4 cm from the bottom of each spear. Then slide the second skewer through each spear about 4 cm above the bottom skewer.
  • Place the asparagus rafts on a baking sheet in a row, drizzle the top of the asparagus with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, then sprinkle with salt and pepper (to taste). Set aside.
  • Place a high-heat-tolerant skillet on the grill. Heat the skillet for a minute, then add 2 tablespoons of olive oil and the tomatoes. Sprinkle with salt and pepper (to taste) and toss to combine. Close the grill lid and cook the tomatoes for 5-6 minutes.
  • Add asparagus rafts and grill the rafts for 3-6 minutes until charred and just tender. The thinner spears will cook quickly, and the thicker spears will take a few more minutes.
  • Remove the asparagus and tomatoes from the grill and arrange the asparagus rafts on a platter or individual plates. Divide the tomatoes equally across the rafts, tear the mozzarella and sprinkle evenly over the platter (or plates). Add the basil and drizzle with 3 tablespoons of the balsamic vinegar. Enjoy!

Video

Notes

Ontario Asparagus is ready to eat and available now at local farmer’s markets, produce markets and grocery stores. Local asparagus is fresh, nutritious, healthy, and most of all, really tasty!
Did you know that asparagus has only 20 calories per 1⁄2 cup? It is a good source of dietary fiber, potassium, iron, manganese, selenium, and wide range of important vitamins. Asparagus is high in vitamin C and has more folate than any other veggie.
Recipe created in partnership with The Ontario Produce Marketing Association.
Yield: serves 4 as a primary dish or 8 as a side dish
 
Keyword asparagus, asparagus recipe, caprese salad, grilled asparagus, grilled caprese salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Asparagus Caprese (inspired) Salad recipe!

Did you try this recipe or have any comments? If so, we would love to here from you! Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Slow Cooker Spring Risotto

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Two bowls of pea and asparagus risotto finished with basil, Parmesan and lemon.

Slow Cooker Spring Risotto.

Creamy, silky, flavourful risotto with asparagus, peas, green onions, parmesan and lemon.

Risotto, the delicious Italian dish made by cooking a starchy, short grain rice with broth until it becomes creamy. The traditional technique to create this dish is to slowly ladle in warm broth to a pot full of rice, then stir the broth until it is absorbed, then ladle in more broth and repeat. (I am exhausted just thinking of it! 😊) The goal is to take a few basic ingredients and coax them to a place that when served, the risotto spreads out into a silky, creamy flavourful pool.

This Crockpot recipe achieves a similar and very tasty result in about an hour, without all the painstaking stirring and pouring.

If you have the time, I encourage you to infuse your broth before making the risotto. The flavour of risotto is strongly defined by the broth, so the more flavour in, the more flavour out.

Elaine and I are proud to announce that we have partnered with Crockpot™ as Ambassadors for 2022!

For this post we used the Crockpot™ Design Series 3-Quart Manual Slow Cooker in Copper. A perfect size to create small meals and dips.

A plated bowl of a slow cooker spring risotto with asparagus and peas. With a rose copper Crockpot in the background.
A plated bowl of a slow cooker spring risotto with asparagus and peas get lemon zested on it. With a rose copper Crockpot in the background.
A close up of a bowl of asparagus and pea risotto.

Watch the video here

Two bowls of pea and asparagus risotto finished with basil, Parmesan and lemon.

Slow Cooker Spring Risotto

The traditional technique to create this dish is to slowly ladle in warm broth to a pot full of rice, then stir the broth until it is absorbed, then ladle in more broth and repeat (I am exhausted just thinking of it! 😊) The goal is to take a few basic ingredients and coax them to a place that when served, the risotto spreads out into a silky, creamy flavourful pool. This Crockpot recipe achieves a similar and very tasty result in about an hour, without all the painstaking stirring and pouring. If you have the time, I encourage you to infuse your broth before making the risotto. The flavour of risotto is strongly defined by the broth, so the more flavour in, the more flavour out.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 5 mins
Infused Broth (optional): 3 hrs 30 mins
Total Time 1 hr 15 mins
Course Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine Italian
Servings 4 People

Equipment

Ingredients
  

Infused Broth

  • 6 cups vegetable broth (store bought or homemade)
  • 8 asparagus ends – woody pieces that you would normally discard (spears/tips will be used in the risotto)
  • 1 celery stock roughly chopped
  • 12 pea shells or snow peas (peas will be used in the risotto)
  • 4 green onions roughly chopped
  • ¼ teaspoon salt

Risotto

  • 3 tablespoons olive oil
  • 1 cup Arborio rice
  • ⅓ cup white wine
  • 4 cups of warm broth infused broth or regular broth, plus more if required
  • ¼ teaspoon salt
  • 8 asparagus spears 2-inch tips cut off, then stem cut in ¼” pieces
  • ⅓ cup peas plus 12 peas on the half pod (or ½ a cup if you are not using pods – fresh or frozen)
  • ½ cup fresh grated Parmesan

For serving

  • Lemon zest
  • Fresh parmesan
  • Basil leaves

Instructions
 

Infused Broth (make ahead):

  • Add all the stock ingredients into the slow cooker. Simmer on high for 3-4 hours covered, then 30 minutes uncovered. Measure 4 cups for risotto and reserve any extra for finishing if required.

Risotto:

  • Turn the slow cooker on high, add oil and heat for 5 minutes.
  • Add rice and stir to coat.
  • Add wine and cook uncovered for 5 minutes.
  • Add warm broth and salt. Stir to combine.
  • Cover and cook for 50 minutes.
  • The rice should be plump and there should be about 1 ½” of liquid on top. Place the asparagus pieces and shelled peas in the liquid, then add the half pods gently on top. Cook for 5-7 minutes.
  • Remove the half pods to a plate.
  • Mix the rice. It should be creamy not sticky, and the rice should be just tender. If the rice is hard or the consistency is not creamy add some of the reserved warm broth, 1/2 cup at a time. stir to combine until creamy consistency is achieved.
  • Add parmesan and stir to combine.
  • Plate portions in rimmed bowls or on plates. Add pea pods (if using) around risotto, then add a few basil leaves. Sprinkle with fresh parmesan and lemon zest, the season with freshly ground pepper.

Video

Keyword asparagus and pea risotto, Asparagus risotto, CrockPot Risotto, Slow Cooker Risotto, Spring recipes, Spring Risotto
Tried this recipe?Let us know how it was!

Hope you enjoy this Slow Cooker Spring Risotto recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine