CAULIFLOWER STEAKS

with grape & pine nut relish

ROASTED BEET & LENTIL SALAD MAKES 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1½ HOURS

1.2 kg red beets (about 8) ⅔ cup olive oil, divided 1 shallot, finely chopped 1 clove garlic, minced 1 tsp salt, divided 2½ cups sodium-reduced vegetable broth 1½ cups dried green lentils, rinsed ½ cup red wine vinegar 2 tbsp grainy mustard ¼ tsp pepper 1½ cups microgreens ½ cup skinned roasted hazelnuts, coarsely chopped ½ cup shaved aged goat cheese (optional) Preheat oven to 400°F. Wrap beets in foil. Roast until fork-tender, about 1¼ hours. Remove from oven; carefully unwrap and transfer beets to cutting board. Let cool enough to handle, about 15 minutes. Peel beets; cut into wedges.

Meanwhile, in large skillet, heat 2 tbsp of the oil over medium heat; cook shallot, garlic and ½ tsp of the salt, stirring, until fragrant and shallot is beginning to soften, about 1 minute.

Stir in broth and lentils; bring to boil over medium-high heat. Cook, stirring occasionally, until lentils are beginning to soften, about 6 minutes. Reduce heat to medium-low; cover and simmer until lentils are tender and liquid is absorbed, about 12 minutes. Remove from heat; spread lentil mixture onto baking sheet in even layer. Let cool slightly, about 10 minutes.

In large bowl, whisk together vinegar, mustard, pepper and remaining ½ tsp salt; whisk in remaining oil. Add lentil mixture and beets; toss to coat. Divide among plates; top with microgreens, hazelnuts and goat cheese (if using).

PER SERVING about 544 cal, 18 g pro, 31 g total fat (4 g sat. fat), 51 g carb (10 g dietary fibre, 16 g sugar), 0 mg chol, 860 mg sodium, 1,327 mg potassium. % RDI: 8% calcium, 43% iron, 1% vit A, 23% vit C, 206% folate.

GRILLED GREEN PANZANELLA MAKES 6 TO 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

Honey Dijon Vinaigrette 5 tbsp white balsamic vinegar 1 tbsp Dijon mustard 1 tsp liquid honey ½ tsp salt pinch pepper ¼ cup olive oil

300 g Swiss chard (about half bunch), leaves torn (stems and leaves separated) 2 leeks (white and light green parts only), halved lengthwise 2 tbsp olive oil, divided 2 slices (1 inch thick) crusty Italian bread 1 large yellow heirloom tomato, chopped 2 cups rinsed drained canned navy beans ⅓ cup walnuts, toasted and chopped ½ cup parsley leaves, torn ½ cup basil leaves, torn 250 g fresh mozzarella, drained and torn Preheat barbecue to medium heat (about 350°F); grease grill.

Honey Dijon Vinaigrette In large bowl, whisk together vinegar, mustard, honey, salt and pepper; whisk in oil until combined.

Brush Swiss chard stems and leeks with 1 tbsp of the oil. Place on grill; cook, uncovered, flipping once, until tender and grill marked, about 10 minutes. Transfer to cutting board; let cool enough to handle. Cut into 1-inch pieces.

Meanwhile, brush both sides of bread with remaining 1 tbsp oil. Place on grill; cook, flipping once, until lightly toasted, about 4 minutes. Transfer to cutting board; cut into 1-inch cubes.

Add Swiss chard leaves, tomato, beans, walnuts, parsley and basil to Honey Dijon Vinaigrette; toss to coat. Add leeks, Swiss chard stems and bread; toss to combine. Sprinkle with mozzarella.

PER EACH OF 8 SERVINGS about 315 cal, 13 g pro, 18 g total fat (6 g sat. fat), 26 g carb (7 g dietary fibre, 4 g sugar), 18 mg chol, 572 mg sodium, 513 mg potassium. % RDI: 17% calcium, 22% iron, 21% vit A, 31% vit C, 46% folate.

CAULIFLOWER STEAKS WITH GRAPE & PINE NUT RELISH MAKES 2 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES

1 head cauliflower 2 tbsp olive oil ½ tsp salt ¼ tsp pepper

Grape & Pine Nut Relish ¼ cup olive oil 1 tbsp lemon zest 3 tbsp lemon juice pinch salt 1 shallot, minced 1 cup sliced red grapes ½ cup parsley, chopped ¼ cup pine nuts, toasted 2 tbsp currants Preheat oven to 425°F. Line baking sheet with parchment paper.

Remove tough outer leaves from cauliflower; trim stem. Halve cauliflower lengthwise through stem; trim off rounded sides of each half to make two 1¼-inch thick steaks. Reserve trimmings for another use (see tip, opposite).

Arrange cauliflower on prepared pan; brush with oil. Sprinkle with salt and pepper. Roast, flipping halfway through, until tender and browned, about 40 minutes.

Grape & Pine Nut Relish Meanwhile, in bowl, whisk together oil, lemon zest, lemon juice and salt; stir in shallot, grapes, parsley, pine nuts and currants. Serve over cauliflower steaks.

PER SERVING about 638 cal, 9 g pro, 53 g total fat (7 g sat. fat), 42 g carb (8 g dietary fibre, 25 g sugar), 0 mg chol, 680 mg sodium, 1,235 mg potassium. % RDI: 9% calcium, 25% iron, 1% vit A, 264% vit C, 79% folate.