Chickpea Taco Salad
Use chickpeas, the original plant-based protein, to make this fresh take on a menu favourite. If you want the chickpeas saucier, add a splash of salsa while cooking or water and tomato paste.
- Yield: 1 1x
Ingredients
Scale
Taco Chickpeas
- 1 tbsp vegetable oil
- ¼ cup diced onions
- ¼ cup diced sweet peppers
- 1 tbsp Horton Spice Mills Taco Seasoning
- 1 cup cooked chickpeas, drained and rinsed
Chickpea Taco Salad
- 2 cups greens — crisp varieties work best here to hold up the other ingredients
- 3 Cherry or grapes tomatoes, quartered
- 1 tbsp sliced green onions
- 2 tbsp shredded cheese
- 1 tbsp Lime crema
- 1 cup prepared Taco Chickpeas
Garnish
- Tortilla strips or crushed tortillas
- Cilantro leaves
Instructions
- For the taco chickpeas: in a skillet over medium high, heat oil. Add onions and peppers until softened. Add Horton Spice Mills Taco Seasoning and chickpeas. Reduce heat to medium and continue cooking until chickpeas are heated through.
- For the salad: Assemble in bowl or plate in the order listed.
- Garnish with tortilla strips and cilantro.
Notes
Honeydew & Coconut Frappé
This refreshing summer cooler is easy to blend up and rivals any coffee-house favourite.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2-4 1x
Ingredients
Scale
- 1 cup (250 ml) honeydew melon, cubed
- 1 cup (250 ml) ice, crushed
- 5 mint leaves
- 2 cups (500 ml) GAY LEA – Coconut Whipped Topping
Garnish
- 4 tbsp (60 ml) GAY LEA – Coconut Whipped Topping
Instructions
- Place melon, ice and mint leaves in a blender.
- Pipe enough whipped cream to measure 2 cups (500 ml). Add to blender.
- Blend until smooth. Divide mixture between serving glasses.
- Top with extra whip and mint to garnish.
Tip: For a bright and energizing flavour twist, add a generous squeeze of fresh lime juice before blending.
Notes
Cherry Jammin’ Smoothie
This simple cherry smoothie is made with frozen dark cherries and banana, all blended together with Greek yogurt into a creamy and delicious drink.
- Prep Time: 2
- Total Time: 2 minutes
- Yield: 2 1x
Ingredients
Scale
- 1/2 cup (125 ml) frozen dark sweet cherries
- 1 banana (frozen or fresh)
- 1/2 cup (125 ml) plain Greek yogurt
- 1/2 cup (125 ml) coconut water
- Juice of 1 lime
Instructions
- Process all the ingredients in a blender at high speed until smooth.
- Serve immediately.
Additional Tips:
- Use frozen fruit straight from the freezer when preparing smoothies.
- Adjust the texture of your smoothie by adding or reducing the quantities of the listed ingredients.
- Add chia seeds or flaxseed in order to boost your intake of Omega-3 fatty acids.
Notes
Crispy Chicken Sandwich with Citrus Fennel Slaw
- Total Time: 30
- Yield: 1 Serving 1x
Ingredients
Scale
Fennel Poppyseed Slaw:
- 1/2 cup (125 ml) fennel, very thinly shaved
- 1/2 cup (60 ml) flat-leaf parsley, finely chopped
- 2 tbsp (30 ml) mint, chiffonade
- 1 radish, very thinly sliced
- 3 tbsp (45 ml) prepared lemon poppy seed dressing
Assembly:
- 1 hamburger bun
- 1 pc Reuven Fully Cooked Crispy Breaded Chicken Thigh (Product Code 10621)
- 1/4 cup (33 g) fennel poppy seed slaw
- 1 tbsp (15 ml) mayonnaise
- 1 slice cheddar cheese
- 3–4 bread & butter pickles
Instructions
Fennel Poppyseed Slaw:
- In a medium size bowl, add fennel, parsley, mint, radish and toss with lemon poppyseed dressing; set aside.
Assembly:
- Prepare Crispy Breaded Chicken Thigh according to package directions.
- Toast the bun and build your sandwich starting with the bottom bun.
- Layer half with fennel poppyseed slaw, prepared Crispy Breaded Chicken Thigh, cheddar cheese and pickles.
- Top with remaining bun half.
Notes
Mojo Pork Tacos with Pineapple and Pickled Jalapeno Salsa
Mojo, a Cuban marinade of citrus, garlic and other spices is enhanced with Knorr Intense Flavours which adds a smoky note to the pork without needing a smoker.
- Yield: 10 Servings 1x
Ingredients
Prepare the Pork Shoulder
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1.5 kg Bone-in pork shoulder
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250 ml Mojo Marinade
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15 ml Knorr® Professional Intense Flavours Citrus Fresh
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15 ml Knorr® Professional Intense Flavours Deep Smoke
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15 ml Liquid from canned chipotles in adobo
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Salt and pepper to taste
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Canola oil, as needed
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250 ml Onion, diced
Prepare the Salsa
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1 L Pineapple (about 1), small dice
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125 ml Pickled jalapenos, minced
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60 ml Cilantro, chopped
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1 Lime, juiced
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15 ml Olive oil
Finish the Tacos
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30 Corn tortillas
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500 ml Monterey-Jack Cheese, shredded
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Radishes, sliced, as needed
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Limes, cut into wedges, for garnish
Instructions
Prepare the Pork Shoulder
- Combine pork with mojo marinade, Knorr Intense Flavors and chipotle. Marinate for at least 4 hours, or overnight.
- Remove the pork from the marinade and pat dry. Season the pork liberally with salt and pepper. Sear in oil on all sides until browned. Set aside. Add the onion to the pot and sauté. Add the marinade to the pot and deglaze. Return the pork to the pot, cover and slow braise in a 120 C oven or pressure cook for about 1 hour.
- When the pork is fork tender, allow to cool and shred.
Prepare the Salsa
- Combine all ingredients and refrigerate until needed.
Finish the Tacos
- Grill or griddle the corn tortillas.
- For each portion, serve 3 tacos filled with shredded pork and pineapple salsa. Garnish with sliced radishes, Monterey Jack cheese, and lime wedges.
Notes
