KALE SALAD WITH SMOKY PEANUT DRESSING

SERVES 4 PORTIONS

FOR THE SALAD

1 medium Chioggia beet (about 7oz/200g)

6 oz. (180g) kale

1 carrot

2 cups (150 g) shredded red cabbage

FOR THE DRESSING

3 tbsp. peanut butter

Juice of 1/2 lemon

1 tbsp. olive oil

1 tbsp. apple cider vinegar

1 tbsp. soy sauce

1 tsp. maple syrup

1/2 tsp. smoked paprika

1/4 tsp. black pepper

1/4 cup plus 2 tbsp. water

NUTRITIONAL VALUES

Calories: 107kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 17.4g
Protein: 3.4g
Sugar: 7.7g
Sodium: 310mg

METHOD

Tear the kale leaves into bite-size pieces and thinly slice the beet.

Make matchsticks out of the carrot. Blanch the vegetables for 2 minutes before rehydrating in ice water. Drain thoroughly.

In a blender, combine the ingredients with 14 cup plus 2 tablespoons (90 ml) water and process until smooth.

Pour the dressing over the salad, toss to combine, and chill for 30 minutes before serving.

RECIPE NOTES

Red beets are also a good addition to this kale salad. Blanch the slices for an additional 2 minutes.

PANZANELLA

SERVES

FOR THE SALAD

5 oz. (150 g) day-old ciabatta bread

1 tbsp. olive oil

1 lb. (500 g) assorted tomatoes (e.g., beefsteak, heirloom tomatoes, cherry tomatoes)

1/4 cup (50 g) pitted Kalamata olives

1 tsp. capers

1/2 red onion

FOR THE DRESSING

3 tbsp. olive oil

2 tbsp. white balsamic vinegar

1 tsp. capers

1 garlic clove

1/2 tsp. salt

EXTRAS

1/2 bunch basil

NUTRITIONAL VALUES

Calories: 895kcal
Fat: 34.8g (6.4g S.Fat)
Carbs: 134.9g
Protein: 24.4g
Sugar: 8.2g
Sodium: 1629mg

METHOD

Cut the bread into 2 cm thick slices, brush with oil, and grill for 2 to 3 minutes on each side over direct heat.

Cut the tomatoes into pieces. Chop the olives and capers coarsely. Make thin strips out of the onion. Cut or tear the bread into bite-size pieces and combine it with the other salad ingredients in a large mixing bowl.

To make the dressing, combine all of the ingredients in a blender and puree until smooth.

Pour the dressing over the salad and toss to combine. Garnish with basil leaves.

RECIPE NOTES

Use high-quality tomatoes, olives, and olive oil to ensure that your Panzanella tastes just like summer, the sun, and Italy.

TOMATO BREAD SOUP

SERVES 4 TO 6 PORTIONS

1/4 cup olive oil, plus extra for drizzling

1 large onion, finely chopped

3 garlic cloves, minced

1/4 tsp. crushed red pepper (optional)

2 1/2 to 3 oz (71g to 85g) very ripe tomatoes, cored and coarsely chopped

2 cups vegetable broth

2 tsp. sea salt

1/4 tsp. freshly ground black pepper

3 cups day-old crusty bread, crusts removed, cut into 1-inch cubes

1/4 cup fresh basil leaves, torn if large, plus extra for garnish

2 tbsp. brown sugar

1 tbsp. lemon juice

NUTRITIONAL VALUES

Calories: 232kcal
Fat: 11.4g (1.6g S.Fat)
Carbs: 27.6g
Protein: 6.3g
Sugar: 6.4g
Sodium: 1269mg

METHOD

Heat the oil in a large pot over medium-high heat. Cook, stirring frequently, until the onion is soft, about 10 minutes. Cook until the garlic and red pepper, if using, are fragrant, about 1 minute. Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.

Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then add the bread and mix well. Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens. Combine basil, brown sugar, and lemon juice in a mixing bowl. Turn off the heat and season with salt and pepper to taste. Distribute into soup bowls, drizzle with olive oil, and top with basil.

PUMPKIN SOUP WITH CRISPY BRUSSELS

SERVES 4 PORTIONS

FOR. THE PUMPKIN SOUP

2 tbsp. olive oil

1 onion, roughly chopped

1 apple, unpeeled, cored, and sliced

1 garlic clove, minced

2 tsp. sea salt

1/4 tsp. cayenne

3 cups vegetable broth

1 (15oz / 425g) can pumpkin puree

3/4 cup canned coconut milk

2 tbsp. brown sugar

FOR THE CRISPY BRUSSELS SPROUT LEAVES

4 oz (113g) Brussels sprouts, trimmed and leaves separated

1 to 2 tsp. olive oil

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 329kcal
Fat: 22.8g (11.5g S.Fat)
Carbs: 29.4g
Protein: 7.3g
Sugar: 17.5g
Sodium: 946mg

METHOD

FOR THE SOUP
In a large pot, heat the oil over medium-high heat and sauté the onion and apple for 10 to 15 minutes, or until soft. Cook for 1 minute more, or until the garlic, salt, and cayenne are fragrant. Bring the broth and pumpkin to a boil. Remove from the heat and, in batches, puree the soup in a blender until smooth.

Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.

FOR THE CRISPY SPROUT LEAVES
Preheat the oven to 190°C/375°F.

Toss Brussels sprout leaves with oil on a large, rimmed baking sheet. Season with salt and pepper before baking for 10 to 12 minutes, or until lightly browned and crisp.

TO SERVE
Serve the soup in bowls with a spoonful of crispy Brussels sprout leaves on top.

SPICY TOMATO SOUP

SERVES 6 PORTIONS

FOR THE SOUP

2 tbsp. olive oil

1 onion, roughly chopped

2 garlic cloves, minced

2 tsp. sea salt

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper

1 (28 oz.) can fire-roasted whole tomatoes

3 cups vegetable broth

1 cup canned coconut milk, plus extra for drizzling

2 tbsp. brown sugar

Chopped fresh basil for garnish

FOR THE RUSTIC CROUTONS

2 tbsp. olive oil

2 cups (1-inch) bread cubes

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 245kcal
Fat: 20.4g (10.1 g S.Fat)
Carbs: 12.7g
Protein: 5g
Sugar: 6.9g
Sodium: 711mg

METHOD

FOR THE SOUP
Heat the oil in a large pot over medium-high heat and sauté the onion until soft. Cook for 1 minute more, or until the garlic, salt, Italian seasoning, and red pepper are fragrant. Bring the tomatoes and vegetable broth to a boil. Remove from the heat and, in batches, puree the soup in a blender until smooth.

Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.

FOR THE CROUTONS
Heat oil in a large skillet and cook bread cubes until lightly toasted, about 10 minutes. While cooking, season with salt and pepper.

TO SERVE
Divide among serving bowls and top with a drizzle of coconut milk, basil, and croutons.

SUMMER PANZANELLA SALAD

SERVES 4 PORTIONS

4 tbsp. olive oil

3 cups (3/4-inch) Italian bread cubes

Sea salt

1 cucumber, peeled, seeded, and chopped

3 large tomatoes, roughly chopped

1/2 small red onion, thinly sliced

1 garlic clove, minced

2 tbsp. balsamic vinegar

Freshly ground black pepper

2 cups fresh basil, torn into pieces

2 cups arugula

1 avocado, cubed

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 24.3g (4.1g S.Fat)
Carbs: 18g
Protein: 3.4g
Sugar: 5.8g
Sodium: 170mg

METHOD

Heat 3 tablespoons of the oil in a large skillet over medium-high heat, then add the bread cubes. Season with salt and toss frequently for 5 to 10 minutes, or until lightly toasted.

Combine the bread, cucumber, tomatoes, onion, and garlic in a large mixing bowl. To coat, drizzle with the remaining 1 tablespoon oil and vinegar. Season with salt and pepper and set aside at room temperature for 30 minutes to allow flavours to blend. Just before serving, toss in the basil, arugula, and avocado.

ITALIAN CHOPPED SALAD

SERVES

FOR THE DRESSING

1 garlic clove, minced

1 tbsp. Dijon mustard

1/2 tsp. sea salt

2 tbsp. red wine vinegar

1/2 cup olive oil

1 tbsp. agave

FOR THE SALAD

1 head romaine, finely chopped

1/2 cup fresh basil, cut into a fine chiffonade, see tip

1 can chickpeas, rinsed and drained

1 tomato, chopped

1/2 cup kalamata olives, pitted and chopped

2 scallions, white and light green parts thinly sliced

7 oz. (198g) extra-firm tofu, drained and patted dry

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 606kcal
Fat: 35.1g (4.6g S.Fat)
Carbs: 58.5g
Protein: 22g
Sugar: 14.5g
Sodium: 344mg

METHOD

FOR THE DRESSING
Combine all the ingredients in a blender and blend until smooth. Refrigerate for up to three days.

FOR THE SALAD
To make the salad, combine romaine, basil, chickpeas, tomato, olives, and scallions in a large mixing bowl. Toss the salad with the crumbled tofu. Season with salt and pepper and toss with desired amount of dressing. More pepper should be sprinkled on top of each serving.

ROASTED CARROT & AVOCADO SALAD

SERVES 4 PORTIONS

RUSTIC CROUTONS

2 tbsp. olive oil

2 cups (1-inch) bread cubes

Sea salt

Freshly ground black pepper

8 carrots, peeled and ends trimmed

6 sprigs fresh thyme, plus extra for garnish

4 garlic cloves, unpeeled and left whole

Olive oil

Sea salt

Freshly ground black pepper

1 tsp. Italian seasoning

1/4 tsp. ground cumin

2 cups baby arugula

Half a lemon

1 avocado, cubed

NUTRITIONAL VALUES

Calories: 304kcal
Fat: 24.1g (4.1g S.Fat)
Carbs: 23.2g
Protein: 2.8g
Sugar: 6.8g
Sodium: 351mg

METHOD

For the rustic croutons:
Heat oil in a large skillet over medium heat and cook bread cubes until lightly toasted, about 10 minutes. As needed, adjust the heat. While cooking, season with salt and pepper. Place aside.

Preheat the oven to 200°C/400°F. Toss carrots, thyme, and garlic with enough olive oil to coat on a large, rimmed baking sheet. Season with salt and pepper to taste. Mix in the Italian seasoning and cumin. Roast for 40 to 45 minutes, or until carrots are fork-tender and nicely browned, turning with a spatula frequently to prevent burning. Remove the roasted thyme. Peeled garlic can be spread on bread.

In a large mixing bowl, toss the arugula with the oil. Toss with lemon juice, salt, and pepper, and toss to coat. Season with salt and pepper to taste.

Plate a portion of dressed arugula and top with two roasted carrots (warm or room temperature), avocado, and croutons for each serving. Serve the salad garnished with thyme leaves.

SWEET POTATO & ALMOND COUSCOUS SALAD

SERVES 4 TO 6 PORTIONS

4 tbsp. olive oil

2 large, sweet potatoes, peeled and cut into 1/2-inch cubes

1 tsp. sea salt, plus more to taste Freshly ground black pepper

2 cups Israeli pearl couscous

2 1/2 cups vegetable broth

Zest and juice of 1 orange

1/4 cup dried cranberries

1/4 cup sliced or slivered almonds, toasted

2 tbsp. fresh thyme leaves

NUTRITIONAL VALUES

Calories: 275kcal
Fat: 14.6g (2g S.Fat)
Carbs: 31g
Protein: 7g
Sugar: 6g
Sodium: 785mg

METHOD

Preheat the oven to 190°C/375°F.

Toss 2 tablespoons of the oil with the potatoes in a large mixing bowl and season with salt and pepper to taste. Roast for 40 to 45 minutes, or until fork-tender, on a large, rimmed baking sheet, turning once or twice with a spatula. Allow to cool.

Meanwhile, in a medium saucepan, combine the 1 tablespoon oil, couscous, 1 teaspoon salt, and broth. Bring to a boil, then reduce to a low heat and cover for 10 minutes, or until the potatoes are tender. Remove from heat and set aside for 5 minutes, covered, or until all liquid has been absorbed. To cool, toss the couscous with the remaining 1 tablespoon oil and spread it on a large, rimmed baking sheet.

Combine cooled couscous, roasted sweet potato, orange zest and juice, cranberries, almonds, and thyme. Season with salt and pepper to taste, then serve.

ARTICHOKE PESTO PASTA SALAD

SERVES 4 TO 6 SERVINGS

1 lb. (454g / 16oz) orecchiette (or gluten-free pasta)

1 (397g / 14 oz.) can artichoke hearts, drained (can also use marinated or frozen and thawed)

1 cup packed fresh Italian parsley

3/4 cup walnuts

1 garlic clove

1 tbsp. lemon juice

1 1/4 tsp. sea salt

1 tsp. freshly ground black pepper

1/2 cup olive oil

1/2 cup water

NUTRITIONAL VALUES

Calories: 664kcal
Fat: 33g (3.6g S.Fat)
Carbs: 81g
Protein: 16.8g
Sugar: 4.3g
Sodium: 545mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook orecchiette according to package directions.

Return to the pot after draining and rinsing with cold water.

Artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water in a food processor until combined. Don't overprocess the sauce; it should still have some texture.

Toss pasta with sauce and season with salt and pepper to taste.

AVOCADO CAPRESE PASTA SALAD

SERVES 4 TO 6 PORTIONS

1 oz. (30g) whole wheat fusilli (or gluten-free pasta)

2 tbsp. olive oil, plus more as needed

2 tbsp. lemon juice

2 garlic cloves, minced

2 tsp. sea salt

1/2 tsp. crushed red pepper

2 cups cherry tomatoes, halved

1 cup basil, cut into chiffonade

2 ripe avocados, cut into small cubes

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 251kcal
Fat: 21.7g (4.2g S.Fat)
Carbs: 14.7g
Protein: 3.2g
Sugar: 2.7g
Sodium: 760mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook fusilli according to package directions. Return to the pot after draining and rinsing with cold water. Set aside the noodles after tossing them with the oil.

Combine the lemon juice, garlic, salt, red pepper, tomatoes, basil, and avocado in a mixing bowl. Season with black pepper to taste. Wearing gloves, toss the noodles with your hands, slightly mashing the avocado with your fingers. Drizzle in more oil as needed, and season with salt and pepper to taste.

STUFFED TOMATOES WITH HEMP & ALMOND PESTO

SERVES 4 TOMATOES

3/4 cup (160g / 6oz) brown rice

1 cup (240ml) water

FOR THE HEMP AND ALMOND PESTO

1/2 bunch parsley

1/2 bunch basil

1/2 cup (120 ml) olive oil

1/4 cup (40g / 1oz) hulled hemp seeds

2 tbsp. chopped almonds

1 tsp. salt

4 beefsteak tomatoes

1 ball vegan mozzarella, sliced

2 tbsp. olive oil

NUTRITIONAL VALUES

Calories: 946kcal
Fat: 80g (10.9g S.Fat)
Carbs: 43.8g
Protein: 24.1g
Sugar: 4.5g
Sodium: 678mg

METHOD

Bring the rice to a boil in 1 cup (240 mL) water and steam for 40 minutes on low heat with the lid closed.

To make the pesto, combine all of the ingredients in a blender and puree until smooth.

Combine the pesto and rice.

Fill the tomatoes with pesto rice after carefully scooping out the contents. Drizzle with oil and top with slices of vegan mozzarella.

Cook the tomatoes in a barbecue-safe pan or a cast- iron frying pan over indirect heat for 20 minutes with the lid closed.

RECIPE NOTES

If you're in a hurry, you can make the filling for our grilled tomatoes with any vegan pesto.

CRAFT BEER AND VEGETABLE CHILI

SERVES 4 PORTIONS

1 Spanish onion

1 red bell pepper

1 red chile pepper, stemmed (seeded for less heat)

3 carrots

1 ear sweet corn

4 garlic cloves

3 tbsp. olive oil

1 heaping cup (200g / 7oz) cooked navy beans

1 heaping cup (200g / 7oz) cooked black beans

1 heaping cup (200g / 7oz) cooked kidney beans

1 1/2 tsp. salt

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. dried oregano

1 cup (250 ml) pale ale or Schwarzbier (German dark lager)

1/2 cup (150 ml) vegetable broth

2 cups (350g / 12oz) chopped tomatoes

2 tbsp. tomato paste

2 oz. (50g) dark chocolate, chopped

4 tbsp. vegan yogurt

1/2 bunch cilantro

NUTRITIONAL VALUES

Calories: 840kcal
Fat: 12g ( 3.6g S.Fat)
Carbs: 138.5g
Protein: 42.2g
Sugar: 26.2g
Sodium: 1096mg

METHOD

Preheat the Dutch oven by arranging the briquettes in a ring in the grill. Position the Dutch oven in the center of the grill. Close the lids of the pot and the grill and set aside for 10 minutes to preheat.

Cut the onion, bell pepper, Chile pepper, and carrots into small pieces. Remove the corn kernels from the cob and finely mince the garlic.

In the Dutch oven, heat the oil and sweat the onion for a few minutes, stirring constantly. Fry for a few minutes after adding the bell pepper, Chile pepper, carrots, corn, garlic, beans, and spices.

After deglazing the pan with the beer and broth, add the tomatoes, tomato paste, and chocolate.

Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. Cook for 45 minutes on low heat. Remove the lid from the Dutch oven and set aside for 15 minutes to reduce. Close the grill and add some soaked smoking chips over the embers for an even smokier flavour.

Serve with vegan yogurt and cilantro leaves on the side.

STUFFED SWEET POTATOES

SERVES 4 SWEET POTATOS

FOR THE CASHEW AIOLI

1 1/2 cups (200g / 7oz) cashews

3 garlic cloves

2 tsp. apple cider vinegar

1 tsp. salt

1/2 tsp. prepared mustard

3/4 cup (200ml) water

FOR THE POTATOES

4 sweet potatoes

1 tsp. coarse sea salt

4 tbsp. olive oil

EXTRAS

1 handful alfalfa sprouts

1/2 bunch cilantro

NUTRITIONAL VALUES

Calories: 465kcal
Fat: 38g (6.7g S.Fat)
Carbs: 27.8g
Protein: 9.5g
Sugar: 3.1g
Sodium: 1087mg

METHOD

Soak the cashews in plenty of water overnight. Drain and thoroughly rinse them under running water.

With a fork, prick the sweet potatoes all over. Wrap them in parchment paper and season with salt and oil. Bake the sweet potatoes in their parcels for 30 to 45 minutes over indirect heat with the lid closed.

In a blender, combine all the ingredients for the cashew aioli with 3/4 cup (200 ml) water and purée.

Cut the sweet potatoes in half, fill with aioli and sprouts, and garnish with cilantro sprigs.

STUFFED CABBAGE

SERVES 4 TO 8 SIDE PORTIONS

1 medium cabbage

1 small onion

3 button mushrooms

1/3 cup (60 g) brown lentils

2/3 cup (150 ml) vegetable broth

2 tbsp. white wine vinegar

2 tbsp. herb and garlic butter

NUTRITIONAL VALUES

Calories: 21kcal
Fat: 0.2g (0.1g S.Fat)
Carbs: 3.4g
Protein: 1.4g
Sugar: 1.2g
Sodium: 88mg

METHOD

Make a circular incision around the cabbage stem and hollow it out, leaving a 2 cm thickness (the inside will be great for coleslaw).

Chop the onion and mushrooms finely, mix with the lentils, and stuff the cabbage with the mixture. Pour in the broth and vinegar, then add the butter on top.

Cook the cabbage for 2 hours on low, indirect heat with the lid closed. Briquettes that burn slowly are especially well suited for this.

Before serving, remove any blackened outer leaves.

RECIPE NOTES

The cabbage serves well as a serving dish from which guests can help themselves. Cut it so that each person can take some cabbage along with the filling.

SMOKED ONIONS

SERVES 4 ONIONS

4 large Spanish onions

2 tbsp. chopped fresh parsley

1/4 cup (60 ml) olive oil

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 169kcal
Fat: 12.8g (1.8g S.Fat)
Carbs: 14.1g
Protein: 1.7g
Sugar: 6.4g
Sodium: 298mg

METHOD

Remove the onion tips and make sixteen vertical cuts around the outside of the onion, from top to bottom, like the longitudinal lines on a globe.

Drain the onions and fan out the segments after soaking them in ice water for 10 minutes.

Spread the parsley, oil, and salt mixture over the onions.

Place the onions on two grilling planks and grill over direct heat until they start to smoke. Then, cook them for 50 to 60 minutes over indirect heat with a lid.

RECIPE NOTES

Before using the grilling planks, soak them in plenty of water for at least an hour.

GRILLED AVOCADOS WITH BEANS IN BOURBON BBQ SAUCE

SERVES 4 AVOCADO HALVES

FOR THE BEANS

1 shallot

1 1/2 tsp. canola oil

3/4 cup (150g / 5oz) cooked butter beans

3/4 cup (150g / 5oz) cooked kidney beans

1/4 cup (60 ml) basic barbecue sauce

2 tbsp. bourbon

1 pinch smoked paprika 1/2 tsp. salt

FOR THE AVOCADOS

2 avocados

1 tbsp. olive oil

EXTRAS

1/2 bunch cilantro

1/4 cucumber

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 450kcal
Fat: 25.6g (4.9g S.Fat)
Carbs: 44.4g
Protein: 12g
Sugar: 6.3g
Sodium: 480mg

METHOD

Finely dice the shallot for the beans. In a hot saucepan, sweat the shallot for 4 minutes over medium heat, or until it turns translucent.

Cook for 10 minutes, stirring occasionally, with the remaining ingredients for the beans.

Remove the pits from the avocados and cut them in half. Brush the avocado halves with olive oil on both cut sides and grill for 4 minutes over direct heat. Cook for another 5 minutes over indirect heat after turning them over and filling them with the bean mixture.

Cut the cilantro into small pieces and dice the cucumber. Serve the avocado halves topped with cilantro and cucumber wedges.

RECIPE NOTES

The avocados should be served hot, but they can be reheated as well.

BRAISED RADISHES IN BLACK PEPPER BUTTER

SERVES 4 SIDE PORTIONS

18 oz. (500 g) radishes

1 tsp. sea salt

3 tbsp. vegan butter

2 tbsp. coarsely ground black pepper

2 tsp. grated lemon zest

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6.8g (1.5g S.Fat)
Carbs: 4.5g
Protein: 0.1g
Sugar: 2.5g
Sodium: 493mg

METHOD

Cut the radishes in half, season with salt, and set aside for 10 minutes. Then, thoroughly rinse with water.

Preheat a cast-iron frying pan over medium-high heat. Melt the butter in the pan, add the radishes and pepper, and braise for 12 to 15 minutes, turning occasionally, over indirect heat.

Just before they finish cooking, add the lemon zest.

RECIPE NOTES

If you don't have a cast-iron frying pan, braise the radishes in a papillote. Wrap the same ingredients in four parchment-paper parcels and cook for 15 to 20 minutes over indirect heat.

GRILLED ASPARAGUS WITH BLACK PEPPER DRESSING

SERVES 4 SIDE PORTIONS

2 oz. (57g) green asparagus

FOR THE DRESSING

3 sprigs mint

1/2 cup (60 ml) olive oil Juice of 1 lemon

2 tbsp. coarsely ground black pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 25.4g (3.7g S.Fat)
Carbs: 5.3g
Protein: 1.2g
Sugar: 0.8g
Sodium: 5mg

METHOD

Remove the woody ends of the asparagus spears and clean them.

To make the dressing, chop the mint leaves and combine them with the remaining ingredients.

Marinate the asparagus in the dressing for at least 1 hour in the refrigerator.

Grill the asparagus for 4 to 6 minutes over direct heat, turning occasionally.

RECIPE NOTES

The grilled asparagus is also delicious when seasoned with Sichuan peppercorns and drizzled with toasted sesame oil.

CRISPY POTATO SKINS WITH GUACAMOLE FILLING

SERVES 12 POTATO HALVES

FOR THE POTATOES

6 medium potatoes

3 tbsp. olive oil

1 tsp. salt

FOR THE GUACAMOLE FILLING

1 red chile pepper, stemmed (seeded for less heat)

1 avocado

1 tbsp. plus 1 tsp. lime juice

1/2 tsp. salt

EXTRAS

3 tbsp. chopped cilantro

2 limes, cut into wedges

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 6.9g (1.2g S.Fat)
Carbs: 20.7g
Protein: 2.3g
Sugar: 2.1g
Sodium: 299mg

METHOD

Boil the potatoes in their skins and set aside to cool. Cut them in half and scoop out the flesh, leaving 5 mm on the skin. Set the potato flesh aside.

Finely chop the Chile for the guacamole filling. Cut the avocado in half, remove the pit, and peel it. With a fork, mash the potato flesh and avocado, then combine with the remaining ingredients.

Brush the potato skins with oil and grill them on their cut sides for 3 to 4 minutes over high heat. Turn them over, season with salt, fill with guacamole, and cook for 3 minutes more with the lid closed.

Serve with lime wedges and cilantro on top.