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Salads, Sides & Dips

Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)

December 12, 2022 by zimmysnook Leave a Comment

Two rows of cabbage rolls with tomato sauce in a baking pan.

Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)

When planning our holiday meal this year, we know that these Savoy cabbage rolls stuffed with mushrooms, onions, sage, sweet potatoes, dried cranberries, and wild rice will be on the menu! They are a great focal point for a vegetarian (or vegan) meal and make an incredible tasty side for a traditional turkey, roast beef, ham, or duck dinner.

Our philosophy is to buy the freshest ingredients we can find, prepare them simply and share meals with our family and friends. Fortunately for us, Ontario grown cabbage, onions, mushrooms, and sweet potatoes are all available locally and in-season in December. They are actually available throughout most of the year!

This recipe was created in partnership with Produce Made Simple. Opinions in this post are my own.

Ingredients for Vegetarian Cabbage Rolls with a Holiday Inspired Filling.

I choose Savoy cabbage as the star for these cabbage rolls. It is a variety that is mild in flavour, very tender, easy to work with, and it does not hurt that their crinkly green leaves are pretty photogenic.

Growing up, I used to think that making cabbage rolls was a full day commitment because my aunt or baba would make dozens at a time. But when you just make 12, the prep time is minimal and while the cabbage rolls are cooking, it leaves time to wrap a few gifts. Make them a couple of days in advance, keep them refrigerated, and warm them up to reduce the stress of the big day.

Watch how this recipe for vegetarian cabbage rolls was made here.

Cabbage Nutrition

Cabbage is delicious and nutritious! According to the Canadian Nutrient File, 100 g of raw cabbage contains the following amounts (according to the daily requirements of the Canadian food guide): 100% of vitamin C, 95% of vitamin K, 7% of fibre (1.8 g), 5% of magnesium, 5% of potassium, 4% of calcium, 3% of iron, and 42 µg of beta-carotene.

Twelve Savoy cabbage rolls lined up in a pan ready to get sauced and baked.

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

Two rows of cabbage rolls with tomato sauce in a baking pan.

Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)

Mushrooms, onions, sage, sweet potatoes, dried cranberries, and wild rice. Great focal point for a vegetarian meal or tasty side for a traditional turkey dinner.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Lunch, Main Course, Side Dish
Cuisine International
Servings 12 Cabbage Rolls

Ingredients
  

  • ¾ cup wild rice blend cooked for half the total cooking time
  • 1 large savoy cabbage
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 6 ounces cremini Mushrooms sliced in half, then thinly sliced
  • ½ teaspoon dried thyme
  • 1 packed cup grated sweet potato
  • ¼ cup dried cranberries
  • 2 packed tablespoons minced fresh sage
  • ½ teaspoon salt plus more for cabbage water add for seasoning onions
  • ½ teaspoon freshly ground pepper
  • 650 mL bottle of Passata divided
  • 1 cup boiling water
  • Chopped parsley for garnish

Instructions
 

  • In a saucepan, add rice and water as per package directions. Bring to a boil, then reduce heat, cover, and simmer. Cook for half the total time indicated on the package. Transfer to a bowl to cool. (My rice blend requires 45 minutes to cook, so I cooked it for 22 minutes).
  • Fill a stockpot halfway with salted water and bring to a boil.
  • Using sharp knife, carefully remove the core from the cabbage.
  • Gently lower the cabbage into the pot, core side down. Cover and cook until leaves are softened, about 8 minutes. Transfer to bowl of ice water to chill.
  • Remove the outer leaves from the cabbage and set a few of them aside to cover the bottom of the pan and the top of the rolls while baking (I required 3 leaves for the bottom and 3 for the top). Working from core end, remove 12 leaves from the cabbage. (If leaves become difficult to remove, return the cabbage to the boiling water for 2 to 3 minutes).
  • Drain the leaves on a towel. Then trim the coarse veins running through the middle of each leaf. Set aside.
  • Heat a large skillet over medium-low heat, add oil and warm through. Add onions and cook for 2 to 3 minutes, sprinkle with salt and cook for 2 minutes more. Add the mushrooms, and thyme, stir to combine and cook for 3 to 4 minutes. Add the sweet potatoes and cook for another 3 to 4 minutes. Remove from heat and add the cranberries, and sage, stir to combine. Add the rice, salt, and pepper to the skillet, mix well.
  • Preheat the oven to 375°F.
  • Place a cabbage leaf on a board. Spoon about 1/3 cup of the rice mixture onto the leaf, slightly above stem. Next fold the stem end, then bring in the sides and roll tight.
  • Line a 9 x 13-inch baking dish with enough of the reserved outer leaves to cover the bottom. Then arrange the rolls, seam side down, in single layer on top.
  • Pour 1 cup of the passata on top of the rolls, then pour over one cup of boiling water. Layer on the remaining reserved leaves, then tightly cover the dish with foil.
  • Bake 75 to 90 minutes until the cabbage rolls feel mostly tender. Uncover, discard top leaves, pour over the remaining passata, and bake until completely tender, about 30 minutes.
  • Serve with chopped parsley and enjoy!

Video

Keyword christmas side dish idea, vegan cabbage rolls, Vegan Christmas recipe, vegetarian cabbage rolls, vegetarian cabbage rolls recipes, vegetarian cabbage rolls with rice, Vegetarian Christmas recipe, vegetarian recipe, vegetarian stuffed cabbage rolls
Tried this recipe?Let us know how it was!



Filed Under: Appetizers, Holiday Entertaining, Mains, Meatless, Salads, Sides & Dips, Vegan Tagged With: baking cabbage rolls, homemade cabbage rolls, recipes with savoy cabbage, vegan savoy cabbage recipes, Vegetarian Cabbage Rolls, vegetarian stuffed cabbage rolls

Sous-Vide Colossal Shrimp Cocktail

November 15, 2022 by zimmysnook Leave a Comment

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Watch how these make ahead shrimp appetizers were made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

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

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French, Mexican
Servings 6 People

Equipment

  • 1 ZWILLING FRESH & SAVE sous-vide starter set. Use code zimmysnook15 to receive 15% off ANY Enfinigy item on https://www.zwilling.com/ca/zwilling/

Ingredients
  

  • 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

Spicy Avocado Crema

  • 3 avocados peeled and pitted
  • ⅓ cup cilantro optional
  • 2 small jalapeños finely diced
  • ½ cup Greek yogurt
  • ¼ teaspoon coarse kosher salt plus more to taste
  • 1 lime juiced (about 2 tbsp)

For serving

  • Cilantro for garnish
  • Tortilla chips optional

Instructions
 

Preparation:

  • Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
  • Pat the shrimp dry using paper towels.
  • Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
  • Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
  • Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
  • Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
  • Refrigerate until ready to serve.

Spicy Avocado Crema

  • Place all the crema ingredients in a food processor and blitz until smooth.
  • Makes approximately 2 ¼ cups.
  • If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tbsp at a time until desired consistency is achieved).
  • Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

To serve

  • Using a small cocktail glass (or ramekin), pipe in (or spoon in) about 1/4 cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
  • Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Video

https://youtube.com/shorts/cQxfy1obT9o?feature=share

Notes

  • These make ahead shrimp appetizers can be refrigerated until ready to serve
  • The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.
Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

  • Antipasto Skewers
  • Charcutterie with Warm Olives with Rosemary & Clementine Peel
  • Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
  • Ginger-Jalapeño-Cranberry Sauce
  • Homemade Gravy
  • Shredded Brussels Sprouts with Pine Nuts and Pancetta
  • Savoury Bread Pudding with Apples & Kale
  • Mini Stuffed Pumpkins with Wild Rice
  • Roasted Garlic-Sour Cream & Chive Mashed Potatoes
  • Ambrosia Apple Pie
  • Wood-Fired Sweet Potato Casserole
  • Crockpot™ Slow Cooker Cider Poached Pears

Filed Under: Appetizers, Holiday Entertaining, Salads, Sides & Dips, Seafood, Sous Vide Tagged With: Argentinian Shrimp recipes, holiday appetizers, Make ahead appetizers, Shrimp cocktail recipe, sous vide, Sous vide appetizers, sous vide shrimp, wild Argentinian shrimp

Shredded Brussels Sprouts with Pine Nuts and Pancetta

November 14, 2022 by zimmysnook Leave a Comment

A copper pan with Shredded Brussels Sprouts with Pine Nuts, Pancetta and pomegranate arils.

Shredded Brussels Sprouts with Pine Nuts and Pancetta,

I have been making this festive and crowd-pleasing side for years. The combination of tender shredded sprouts, crispy pancetta, toasted pine nuts, with a pop of sweetness from the pomegranate arils will have your guests finishing all their veggies!

This dish is not only delicious, but it is also super easy to make. It can be prepped the day before, then cooked as your guests enjoy an appetizer. 

A top down image of brussels sprouts with pine nuts and pomegranates in a pan with two handles. Beside the pan is a tea towel and fall ornaments.

Made in my Hestan Culinary CopperBond 3.5 Quart Sauteuse on the Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Watch how this Brussels Sprouts with Pine Nuts and Pancetta recipe was made here.

Substitutions and Tips:

  • Substitute pancetta with prosciutto or crispy bacon.
  • Substitute pomegranate arils with dried cranberries
  • To toast the pine nuts, simply heat a dry skillet on medium-low heat. Add the pine nuts and cook, stirring occasionally, until they are golden-brown and beginning to smell nutty. Watch the heat and keep an eye on the pine nuts because they can burn quickly. Total toasting time is about 3 to 5 minutes. Once they are toasted to your liking, transfer the pine nuts immediately to a plate so they do not continue cooking.

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 copper pan with Shredded Brussels Sprouts with Pine Nuts, Pancetta and pomegranate arils.

Shredded Brussels Sprouts with Pine Nuts and Pancetta

I have been making this festive and crowd-pleasing side for years. The combination of tender shredded sprouts, crispy pancetta, toasted pine nuts, with a pop of sweetness from the pomegranate arils will have your guests finishing all their veggies!
This dish is not only delicious, but it is also super easy to make. It can be prepped the day before cooked as your guests enjoy an appetizer. Or made in the morning and simply reheated before serving.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine North American
Servings 8 -10 People

Ingredients
  

  • 28-30 ounces Brussels sprouts washed and trimmed, (about 12 cups shredded)
  • ⅓ cup olive oil plus 2 tablespoons
  • ¾ cup pine nuts toasted
  • 4 ounces hot pancetta paper thin sliced rounds or small dice
  • 2 tablespoons apple cider vinegar
  • Salt and fresh ground pepper to taste
  • 3 tablespoons pomegranate arils

Instructions
 

  • Trim of the base of the Brussels sprouts, remove the outer leaves, wash, and dry thoroughly. Shred the brussels sprouts in a food processor or cut in half then finely slice
  • Heat a 3.5-quart sauteuse (or large skillet) on medium-high heat. Add pancetta and cook, turning frequently, until crisp. Remove to a paper towel lined plate and set aside.
  • Add the apple cider vinegar to deglaze the pan, scraping off all the pancetta bits. Then add the oil and allow to warm through. Next, add the sprouts, toss to coat in oil, then sauté for 4-5 minutes.
  • Cover and cook for 4-5 minutes more, until sprouts are just tender (not mushy or soggy).
  • Remove from the heat. Add 1/2 the pine nuts and the pancetta. (If using pancetta rounds, I like to add the pancetta rounds whole and let them break up when stirring. It leaves a nice balance of larger and smaller pieces). Season with salt and pepper, to taste.
  • Sprinkle with pomegranate arils and the other half of pine nuts. Serve and enjoy.

Video

Notes

Substitutions and Tips:
  • Substitute pancetta with prosciutto or crispy bacon.
  • Substitute pomegranate arils with dried cranberries
  • To the toast pine nuts, simply heat a dry skillet on medium-low heat. Add the pine nuts and cook, stirring occasionally, until they are golden-brown and beginning to smell nutty. Watch the heat and keep an eye on the pine nuts because they can burn quickly. Total toasting time is about 3 to 5 minutes. Once they are toasted to your liking, transfer the pine nuts immediately to a plate so they do not continue cooking.
Keyword brussels and pancetta, brussels sprouts side dishes, cooking brussels sprouts in pan, make ahead thanksgiving sides, non traditional thanksgiving sides, recipe brussel sprouts pancetta, sides to go with turkey, vegetables for thanksgiving dinner
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

  • Antipasto Skewers
  • Charcutterie with Warm Olives with Rosemary & Clementine Peel
  • Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
  • Ginger-Jalapeño-Cranberry Sauce
  • Homemade Gravy
  • Shredded Brussels Sprouts with Pine Nuts and Pancetta
  • Savoury Bread Pudding with Apples & Kale
  • Mini Stuffed Pumpkins with Wild Rice
  • Roasted Garlic-Sour Cream & Chive Mashed Potatoes
  • Ambrosia Apple Pie
  • Wood-Fired Sweet Potato Casserole
  • Crockpot™ Slow Cooker Cider Poached Pears

Filed Under: Salads, Sides & Dips Tagged With: brussels sprouts pancetta recipe, brussels sprouts shredded, brussels sprouts stir fry, brussels sprouts with prosciutto, sprouts and pancetta

Fall Harvest Salad with Farm Fresh Eggs

October 12, 2022 by zimmysnook 2 Comments

An oval platter with a fall salad consisting of boiled eggs, hasselback squash, apple slices and kale. Surrounded with sunflowers, dishes, glasses with apple cider and other salad toppings.

Fall Harvest Salad with Farm Fresh Eggs.

In honour of World Egg Day on October 14, we created this hearty and health-conscious salad with boiled eggs. Loaded with our favourite seasonal ingredients; beets, Honeynut squash, kale, brussels sprouts, Honey Crisp apples. Then layered with crispy prosciutto, cranberry goat cheese, maple syrup candied pecans & pumpkin seeds. Topped with farm fresh eggs, then drizzled with apple cider vinaigrette.

Ingredients laid out to make a salad with eggs and fall produce.

In our house, eggs are a staple. We love them for their versatility and ease of preparation. Full of essential nutrients, 6 grams of protein and just 70 calories, eggs produced in Canada use no hormones or steroids, making them an excellent choice to keep us active and healthy. 

Most of this recipe can be prepped and made ahead of time, leaving the assembly, and boiling of the eggs to just before serving.

This recipe was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.

Watch to see how this Fall Harvest Salad was made – here

Tips and Suggestions:

  • Squash, beets, dressing, pecans & pumpkin seeds can all be made a day or two ahead. After cooking, let everything cool, then store the squash, beets, and dressing in individual airtight containers in the fridge. Store the pecans & pumpkin seeds in an airtight container, at room temperature.
  • When slicing the squash to create “Hasselbacking”, use two wooden spoons to keep the squash from rolling and prevent the knife from cutting all the way through.
  • Like a little spice? Add a teaspoon of cayenne to the pecan-pumpkin seed mixture while baking.
Tip: When slicing the squash to create “Hasselbacking”, use two wooden spoons to keep the squash from rolling and prevent the knife from cutting all the way through.
A sheet pan lined with parchment paper with prosciutto, nuts and seeds laid out to be roasted.

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

An oval platter with a fall salad consisting of boiled eggs, hasselback squash, apple slices and kale. Surrounded with sunflowers, dishes, glasses with apple cider and other salad toppings.

Fall Harvest Salad with Farm Fresh Eggs

In honour of World Egg Day on October 14, we created this hearty and health-conscious salad with boiled eggs. Loaded with our favourite seasonal ingredients; beets, Honeynut squash, kale, brussels sprouts, Honey Crisp apples. Then layered with crispy prosciutto, cranberry goat cheese, maple syrup candied pecans & pumpkin seeds. Topped with farm fresh eggs, then drizzled with apple cider vinaigrette.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Brunch, Entree, Lunch, Salad
Cuisine North American
Servings 4 People

Ingredients
  

Ingredients:

  • 1 Honeynut Squash peeled, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil divided, plus more for drizzling
  • Sprinkle of salt
  • 2 fresh beets trimmed of stems, washed, and dried (or pre-cooked store bought)
  • 6 eggs at room temperature
  • 6 cups shredded Kale
  • 2 cups shredded Brussels Sprouts approx. 8-12 depending on the size
  • ¼ cup raw pecans (or store-bought candied pecans)
  • 2 tablespoons raw pumpkin seeds
  • 2 tablespoons maple syrup
  • Sprinkle of Maldon salt
  • 6 slices Prosciutto
  • 1 Honey Crisp Apple cored, thinly sliced, and brushed with apple cider vinegar
  • 2 ½ ounces crumbled cranberry goat cheese substitute plain goat cheese, blue cheese, or feta.

Apple Cider Vinaigrette:

  • ⅓ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Preheat oven to 425F
  • Place squash halves onto a parchment lined baking sheet, rub with 1 tablespoon olive oil and season with salt. Roast for 10 to 12 minutes, until the squash just begins to soften.
  • Remove the squash from the oven and transfer to a cutting board, cut sides down. Position two wooden spoons on both sides of a squash half. Using a sharp knife, cut 1/4-inch slices crosswise through the squash stopping at the wooden spoons (to ensure you do not cut all the way through). Repeat for the second half.
  • Return the squash to the baking sheet, brush with an additional 1 tablespoon of olive oil and bake for about 30-40 minutes more until the squash is tender.
  • If using store bought pre-cooked beets, skip these next steps.
  • Place a sheet of foil on a small baking sheet, then place the beets on the foil. Drizzle with olive oil and sprinkle with salt. Wrap the beets in the foil and place the foil seam side up on the baking sheet.
  • Roast the beets in the oven for about 1 hour until you can easily insert a sharp knife into the bulb of the beets (depending on the size of the beets this may take 15-20 minutes longer). Remove from oven and unwrap the foil pouch.
  • When the beets are cool enough to handle, remove skin by rubbing with a paper towel. Then cut into desired pieces (circles or cubes).
  • While the squash & beets cook, place the eggs in a saucepan, cover with cold water, then bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 5 minutes. Once cooked remove the eggs to a bowl filled with cold water and set aside until ready to peel.
  • Preheat the oven to 375°F with a rack in the middle position.
  • For the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust seasoning as needed.
  • Add the shredded kale and brussels sprouts to a large bowl, the pour over ¼ cup of the dressing and mix to coat evenly. Set aside.
  • If using store bought candied pecans, skip these next steps. (Pumpkin seeds can be sprinkled on the salad raw.)
  • Line a large baking sheet with parchment paper, then toss together the pecans, pumpkin seeds, and maple syrup. Using half of the baking sheet, spread in a single layer so the nuts have space between them. Lay the prosciutto flat on the other half of the baking sheet. Place in the oven and bake for 10-14 minutes, until the nuts are toasted, and the prosciutto is crisp (keep an eye on them so they do not burn). Sprinkle the nuts with Maldon salt.
  • While the nuts cool, spread the kale & brussels sprouts over a large platter, then layer the squash, half the goat cheese, apple, prosciutto, and beets on top. Peel, then slice the eggs in half and place the eggs in the centre of the platter. Top the salad with the toasted nuts, and the rest of the crumbled cranberry goat cheese. Then drizzle the vinaigrette over the salad. Serve and enjoy!

Video

Notes

Tips and Suggestions:
  • Squash, beets, dressing, pecans & pumpkin seeds can all be made a day or two ahead. After cooking, let everything cool, then store the squash, beets, and dressing in individual airtight containers in the fridge. Store the pecans & pumpkin seeds in an airtight container, at room temperature.
  • When slicing the squash to create “Hasselbacking”, use two wooden spoons to keep the squash from rolling and prevent the knife from cutting all the way through.
  • Like a little spice? Add a teaspoon of cayenne to the pecan-pumpkin seed mixture while baking.
Keyword apple cider vinaigrette, Cobb Salad, Egg Farmers of Ontario, egg recipes, eggs, Fall salad, Hearty fall salad, Soft boiled eggs, World Egg Day
Tried this recipe?Let us know how it was!

Filed Under: Breakfast & Brunch, Mains, Salads, Sides & Dips Tagged With: Autumn salad, egg recipe, fall salad, Fall salad recipe, Salad with eggs, world egg day

Savoury Bread Pudding with Apples & Kale

October 4, 2022 by zimmysnook Leave a Comment

A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

This Savoury Bread Pudding with Apples & Kale recipe was created in partnership with Furlani®. Opinions in this post are always my own.

Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.

A bag of Furlani Knots is in the center with all of the other ingredients to make this savoury bread pudding surrounding it.

Toast the knots to mimic the traditional ‘stale bread’ which is typically used for a bread pudding. If you have tried these garlic Parm knots, you will know that there are never any left to go stale!

Tossed with eggs, milk and Gruyère cheese, the garlic Parm knots flavour the custard as the bread soaks, creating an elevated flavour profile without any additional effort.

The vegetable kale mixture in a skillet with the toasted cubed bread in the background.
A mixture of eggs and cubed toasted bread in a bowl.
A bowl with the egg and bread mixture and a bowl of the vegetable mixture for the bread pudding.
The bread pudding before it is baked.

Bake until the pudding is set, and the top is lightly browned. This delicious “side dish” will be the main attraction on your Thanksgiving table this year!

I would suggest buying an extra bag (or two) of the Furlani® garlic Parm knots to heat and serve with dinner. They will easily transform a mediocre turkey into the best turkey sandwich that you family has ever had!

Wishing everyone a Thanksgiving filled with great connections, lots of laughs, and of course good mood food!

A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate.
A man in suede apron holding the baking dish in his kitchen with fall flowers in the background.

Thanksgiving Menu: Savoury Bread Pudding with Apples & Kale, warmed Furlani® garlic Parm knots, Herb Roasted Turkey, gravy, roasted Brussels sprouts and Ginger-Jalapeño-Cranberry Sauce.

Watch how this Thanksgiving side dish recipe was created here.

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 Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

Savoury Bread Pudding with Apples & Kale

Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Brunch, Side Dish
Cuisine British, European
Servings 8 -10 People

Ingredients
  

  • 8 cups ¾-inch-diced Furlani® garlic Parm knots (approx. 14 knots)
  • 4 tablespoons ½ stick unsalted butter
  • 3 ounces pancetta ½-inch-diced
  • 2 cups chopped red onions 2 onions
  • 1½ cups medium-diced celery 2-3 stalks
  • 1 large Honey Crisp or Ambrosia apple peeled and chopped approx. 1 ¼ cups)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch of kale stemmed, washed thoroughly and finely chopped
  • 7 extra-large eggs
  • 2 cups low fat milk
  • 1 cup chicken stock homemade or no added salt store bought
  • 2 cups grated Gruyère cheese lightly packed (approx. 6 ounces) Set aside ¼ cup for topping.

Instructions
 

  • Preheat the oven to 350°F degrees.
  • Cut the knots into cubes.
  • Place the knot cubes in a single layer on a sheet pan and bake for 25 minutes, tossing once, until lightly browned and crispy. Set aside.
  • Meanwhile, heat the butter in a 12” skillet over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and cook over medium to medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the apples, rosemary, sage, salt, pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Stir in the kale, cover with a lid (or the sheet pan used to toast the knots) for 4-5 minutes until the kale wilts. Set aside to cool a little.
  • Meanwhile, whisk the eggs, milk, chicken stock, and 1½ cups of the Gruyère into a large bowl. Stir the crispy knots into egg mixture. Soak for 15-30 minutes.
  • Combine the egg mixture and knots, with the vegetable mixture and stir to combine.
  • Pour into a 9 × 13 × 2½” oven-to-table baking dish.
  • Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the pudding is set, and the top is lightly browned. Serve hot and enjoy!

Video

Notes

Chef’s Tip: Pull up a few pieces of kale to the top of the dish just before baking. The kale will get crispy and add a textural crunch!
Keyword apple and bread pudding, bread for bread pudding, Brunch recipe, Savoury bread pudding, Savoury bread pudding recipe, stuffing alternative, thanksgiving savory bread pudding, Thanksgiving side dish
Tried this recipe?Let us know how it was!

Filed Under: Breads & Pastries, Breakfast & Brunch, Holiday Entertaining, Salads, Sides & Dips Tagged With: Brunch recipe ideas, Fall bread pudding recipe, savory pudding recipe, Savoury bread pudding, savoury pudding recipe, Stuffing alternative, Thanksgiving meal ideas, Thanksgiving menu ideas, Thanksgivng sides

Mini Stuffed Pumpkins with Wild Rice

October 3, 2022 by zimmysnook Leave a Comment

A top down image of baked mini stuffed pumpkins in a roaster with one on a plate. A Halloween witch tea towel is beside the roaster.

Mini Stuffed Pumpkins with Wild Rice. The entire month of October, captured in one dish.

These mini pumpkins stuffed with wild rice, onions, pancetta, Brussels sprouts, apples and warm spices, satisfy the expectations of all five senses.

A baked mini pumpkin stuffed with rice with the lid leaning on it. A roaster in the background has more mini stuffed pumpkins.

The perfect side for your Thanksgiving turkey. A lovely light lunch with friends on a sunny afternoon. Or the ideal mood setting centrepiece for a Halloween Haunt dinner party.

A top down image of ten baked mini stuffed pumpkins in a roaster.

Prepared using the Hestan Culinary NanoBond 4 Qt Saucepan, the ProBond Titum 11” Non-Stick Skillet and the 14.5” Classic Roaster with Rack. Cooked using the Hestan Dual Fuel Range Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Watch the video to see how these mini stuffed pumpkins were made here

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 baked mini pumpkin stuffed with rice with the lid leaning on it. A roaster in the background has more mini stuffed pumpkins.

Mini Stuffed Pumpkins with Wild Rice

The entire month of October captured in one dish.
These mini pumpkins stuffed with wild rice, onions, pancetta, Brussels sprouts, apples and warm spices, satisfy the expectations all of five senses.
The perfect side for your Thanksgiving turkey. A lovely light lunch with friends on a sunny afternoon. Or the ideal mood setting centrepiece for a Halloween Haunt dinner party.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Lunch, Side Dish
Cuisine North American
Servings 8 -10 People

Equipment

  • 1 14.5" Classic Roaster

Ingredients
  

  • 8-10 mini pumpkins
  • 2 tablespoon olive oil divided (more as required)
  • 1 cup chopped onion
  • 1 tbsp minced peeled fresh ginger
  • 1 jalapeño diced (seeds optional)
  • 1 tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground mustard
  • 1 package 365 g “10 minute” wild rice (flavoured or plain)
  • 400 ml coconut milk
  • 400 ml water
  • ½ teaspoon salt divided
  • ¼ teaspoon freshly ground black pepper
  • 1 oz pancetta 1/4-inch dice
  • 6 oz shredded trimmed Brussels sprouts
  • ½ cup diced apple honey crisp, ambrosia or your favourite
  • 2 tablespoons dried cranberries
  • 2 tablespoons pumpkin seeds
  • radish microgreens if available

Instructions
 

  • Preheat the oven to 400°F
  • Slice the tops off the mini pumpkins and scoop out the seeds.
  • Place the pumpkins, cut side down, into a lightly oiled roasting pan. Roast for 15-20 minutes or until the pumpkins are just tender. Place the lids on a parchment lined baking sheet, brush with a little oil and cook for 8-10 minutes or until just tender.
  • In a 4 Qt saucepan, heat 1 tablespoon oil over medium-low heat, then add the onion. Sauté until the onions are translucent, 6-8 minutes. Add the ginger, jalapeño, coriander, cumin, turmeric, cinnamon, and mustard. Stir and cook for 5 minutes or until fragrant.
  • Add the rice and stir to coat, then add the water, coconut milk, and ¼ teaspoon salt, then bring to a boil over high heat. Once boiling, stir, cover the pan, and reduce the heat to low. Cook for 10-12 minutes, or until the rice is tender. Remove from heat and let stand, covered for 5 minutes until the liquid is absorbed.
  • While the rice cooks, heat 1 tablespoon of olive oil in an 11” non-stick skillet over medium heat. Add pancetta and cook for 5 to 7 minutes, until browned and crispy. Using a slotted spoon, transfer the pancetta to a paper towel lined plate, set aside.
  • Add the Brussels sprouts to the pan with the remaining pancetta fat, add 1/4 teaspoon salt and pepper, toss to coat (add a little olive oil if needed to coat). Sauté for 3 to 4 minutes, stirring occasionally, until sprouts are just beginning to feel tender crisp. Add the apples, stir to combine, and cook for 2-4 minutes until the Brussels sprouts are tender crisp and still bright green. Remove from heat, add back the crispy pancetta, and stir to combine.
  • Add the Brussels sprouts mixture and 1 tablespoon of cranberries to the rice and stir to combine.
  • When the pumpkins are cool enough to handle, spoon the rice mixture into each pumpkin. Place the filled pumpkins back into the roasting pan, cover each filled pumpkin with a lid and return to the oven.
  • Bake for 15-20 minutes or until the pumpkins are soft and the rice is heated through.
  • Top with dried cranberries, pumpkin seeds and microgreens.
  • Serve hot and enjoy!

Video

Keyword Brunch recipe, mini pumpkin recipe, stuffed pumpkin recipe, Thanksgiving recipe, Thanksgiving side dish, wild rice and brussels sprouts
Tried this recipe?Let us know how it was!

Filed Under: Holiday Entertaining, Salads, Sides & Dips Tagged With: cute thanksgiving recipe, fun thanksgiving recipe, Halloween food, mini pumpkins, stuffed mini pumpkins, Thanksgiving meal ideas, Thanksgiving recipe, wild rice stuffed pumpkins

Roasted Garlic Hummus 

September 19, 2022 by zimmysnook Leave a Comment

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?

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!

Filed Under: Appetizers, Game Day Snacks, Meatless, Salads, Sides & Dips Tagged With: Easy appetizer recipes, hummus, middle eastern cuisine, roasted garlic

Roasted Cauliflower with Hummus Yogurt Dip

September 16, 2022 by zimmysnook Leave a Comment

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

Filed Under: Appetizers, Meatless, Salads, Sides & Dips Tagged With: cauliflower, caulilini recipe, easy appetizers, hummus and veggies, hummus yogurt dip, loaded hummus, Purple and orange cauliflower, roasted cauliflower

Homegrown Tomato Confit Toast

September 15, 2022 by zimmysnook Leave a Comment

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.

Filed Under: Appetizers, Meatless, Salads, Sides & Dips Tagged With: easy appetizers, easy tomato confit, heirloom tomato recipes, heirloom tomatoes, tomato appetizers, tomato recipes, tomato toast

Mediterranean Grilled Mushroom Salad

September 9, 2022 by zimmysnook Leave a Comment

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

Filed Under: Grilling In the Nook, Mains, Meatless, Salads, Sides & Dips Tagged With: grilled mushroom recipe, grilled mushrooms, Mushroom recipes, mushroom salad, Portobello mushroom recipe, shiitake mushroom recipe, warm grilled vegetable salad, warm mushroom salad

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