One example is an Asian‑inspired sesame stem salad that gives new life to often‑discarded broccoli and cauliflower stems. Tossed with crisp vegetables, tangy kimchi, and a savoury sesame dressing, it’s a vibrant dish that proves sustainability doesn’t mean sacrificing taste.

Asian-Inspired Sesame Stem Salad

Prep Time: 20 minutes
Total Time: 20 minutes
Serving: 4

Ingredients:

• 1 cup Broccoli Stems, julienne sliced
• 1 cup Cauliflower Stems, julienne sliced
• 1⁄2 cup Carrots, julienne sliced
• 1⁄3 cup Red bell peppers, julienne sliced
• 2 tbsp Red onions, julienne sliced
• 2 tsp Roasted sesame seeds
• 3 tbsp Kimchi
• 2 tbsp Cilantro, chopped
• 1 tbsp Soy sauce
• 13mL Rice vinegar, seasoned
• 1 tsp Granulated sugar
• 1mL Crushed red pepper flakes

Directions:

1. Chop & combine all vegetables in a large bowl.
2. Mix soy sauce, vinegar, sesame oil, sugar, and chili flakes.
3. Toss dressing with vegetables.
4. Top with sesame seeds.

The post Recipe for Asian-Inspired Sesame Stem Salad from Chef Kory Dipucchio appeared first on Toronto Guardian.

East Tea Can, a Middle Eastern canteen with locations in Toronto and Mississauga, is celebrated for its contemporary spin on classic dishes. Their menu highlights traditional flavours reimagined with fresh, seasonal ingredients—and their Watermelon & Feta Cheese Salad is a great example of the talent in their kitchen.

Watermelon & Feta Cheese Salad

Ingredients:

For Salad

• 100 g arugula, washed and dried
• 5 cherry tomatoes, halved
• 2 radicchio leaves, thinly sliced
• 200 g watermelon, medium diced
• 20 g fresh fennel, thinly sliced
• 4–5 fresh mint leaves, roughly chopped
• 100 g feta cheese, hand-crumbled into large chunks
• 20 g roasted spicy pecans, whole or roughly chopped
• Microgreens, for garnish

For Pomegranate Molasses Vinaigrette
Yields ~150 ml – Store in a squeeze bottle and shake well before use

• Olive Oil 100 ml
• Pomegranate Molasses 40 ml
• Salt to taste
• Black Pepper to taste

Directions:

To make the vinaigrette

1. Combine olive oil, pomegranate molasses, salt, and pepper in a jar or squeeze bottle
2. Shake vigorously until well emulsified
3. Use approximately 20 ml per portion

Assembling the salad

1. Wash and dry all vegetables, greens and herbs
2. Arrange arugula as the base in a chilled salad bowl or individual serving plates
3. Layer cherry tomatoes, diced watermelon, sliced fennel, and radicchio over the arugula
4. Sprinkle chopped mint leaves throughout
5. Add a generous amount of hand-crumbled feta
6. Top with spicy pecans and garnish with microgreens
7. Drizzle with 20 ml of vinaigrette just before serving.

The post Recipe for Watermelon & Feta Cheese Salad from East Tea Can appeared first on Toronto Guardian.

Lemon Pepper Chickpea Salad

Serving: 12 servings
Total Time: 1 hour 20 minutes

Ingredients:

• 1 can (15 ounces) chickpeas or garbanzo beans, drained
• 1 cup canned reduced-sodium black beans, rinsed and drained
• 1/2 cup celery, diagonally cut in 1/4-inch slices
• 1 cup red bell pepper, finely chopped
• 1 cup green bell pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 2 tablespoons cilantro
• 2 teaspoons lemon pepper seasoning
• 1/2 teaspoon garlic minced
• 1/2 teaspoon ground cumin seed
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 1 1/2 tablespoons Mazola® Canola Olive Oil Blend

Directions:

1. Combine beans, celery, peppers and red onion in a large serving bowl.
2. Mix cilantro, lemon pepper seasoning, garlic, cumin, vinegar, lime juice and corn oil in a separate bowl. Pour over bean and pepper mixture; stir to thoroughly combine.
3. Cover; chill a minimum of 1 hour to blend flavours.

The post Recipe for Lemon Pepper Chickpea Salad from Mazola appeared first on Toronto Guardian.

Fresh Sweet Potato Salad with Honey Parmesan Dressing

Serving Size: 6 to 8 servings
Total Time: 1 hour 15 minutes

Ingredients:

For the Salad

• 3-1/2 pounds fresh orange-fleshed sweet potatoes (medium-sized)
• 1 medium white onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3/4 cup thinly sliced celery
• 4 slices bacon, cooked and crumbled

For the Honey Parmesan Dressing

• 2 tablespoons water
• 1/2 cup fresh lemon juice
• 1/4 cup orange juice
• 1/2 cup Mazola® Canola Olive Oil Blend
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons honey
• 1 teaspoon dried basil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions:

1. Bring 4 quarts salted water to a boil in an 8-quart saucepan.
2. Add sweet potatoes (unpeeled); return to a boil.
3. Cover, reduce heat, and simmer 20 to 30 minutes, just until fork tender. Do not overcook.
4. Remove potatoes from water, let sit until cool enough to handle.
5. Peel, halve lengthwise, and slice potatoes 1/4-inch thick.
6. Combine with onion, bell pepper, celery and bacon.
7. Toss with Honey Parmesan Dressing.
8. Cover and refrigerate several hours or overnight.
9. Toss before serving.

For the Honey Parmesan Dressing

1. Combine all dressing ingredients in jar with tight-fitting lid.
2. Cover and shake well.

The post Recipe for Fresh Sweet Potato Salad with Honey Parmesan Dressing from Mazola appeared first on Toronto Guardian.

Three Melon, Bocconcini and Prosciutto Salad

Courses: Salads
Prep: 20 mins
Serves: 6

Ingredients:

• 2 Tbsp Farm Boy™ Prosecco Wine Vinegar (500 ml)
• salt and black pepper to taste
• 6 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
• 6 cups tender greens
• 1/2 medium sized cantaloupe diced, sliced or scooped into balls
• 1/2 medium sized honeydew melon diced, sliced or scooped into balls
• 1/2 small canary melon diced, sliced or scooped into balls
• 1 cup mini tomatoes halved
• 1 pack mini bocconcini drained
• 1 pack Farm Boy™ Prosciutto Salami (100g) torn into quarters
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves

Directions:

1. In small bowl, combine Farm Boy™ Prosecco Wine Vinegar, salt, and pepper and whisk until salt is dissolved. Slowly start adding the Farm Boy™ Extra Virgin Olive Oil while whisking to emulsify dressing.
2. Toss greens lightly with dressing.
3. Arrange greens on platter and scatter melon, tomatoes, and mini bocconcini over the greens.
4. Tuck Farm Boy™ Prosciutto pieces amongst the melon and cheese balls and garnish with basil and mint leaves.
5. Drizzle with remaining dressing and serve immediately.

The post Recipe for Three Melon, Bocconcini and Prosciutto Salad appeared first on Toronto Guardian.