The way we eat today calls for no rules – just fresh, healthy ingredients and innovative combinations that taste as good for breakfast and lunch as they do for dinner.
The way we eat today calls for no rules – just fresh, healthy ingredients and innovative combinations that taste as good for breakfast and lunch as they do for dinner. Start and end your day right with these any-hour creations.
START TO FINISH: 30 MINUTES
SERVES: 4
> 4 cups thinly sliced red cabbage
1. Put ½ cup oats in a small bowl. Cover with ½ cup boiling water. Let stand until water is fully absorbed, about 5 minutes.
2. Coarsely chop the shallot and 1 carrot. Put in a food processor, along with the chickpeas. add 1 tablespoon garam masala if you’re using the chutney, 1 tablespoon barbecue spice if you’re using the barbecue sauce, or 1 tablespoon chilli powder if you’re using the salsa verde; the soaked oats; The remaining ½ cup uncooked oats; and 1 teaspoon salt. Pulse, scraping the bowl occasionally, until mixture forms large clumps and vegetables are in small bits. Form into twelve 6cm diameter patties. Let stand 5 minutes.
3. Whisk the chutney, barbecue sauce, or salsa with the vinegar in a large bowl and add the cabbage. grate the remaining carrot and add to the mixture. Add the remaining ½ teaspoon garam masala to the chutney, the remaining ½ teaspoon barbecue spice to the barbecue sauce, or the remaining ½ teaspoon chili powder to the salsa verde. Toss until evenly coated. Season to taste with salt.
4. Heat the oil in a large nonstick skillet over medium heat. Add the patties in a single layer. Cook, turning once, until browned on the outside and hot inside, 2 to 4 minutes per side. Transfer to plates.
CARAWAY-ROASTED ROOT VEGETABLES WITH DILLED LEMON YOGURT AND TOASTED WALNUTS
SERVES: 4
> ½ cup walnuts, toasted and broken into smaller pieces
1. Preheat the oven to 200 deg C.Line a half sheet pan with parchment.
2. Toss the carrots and beets with the caraway seeds, oil, and a generous sprinkle of salt and pepper. Toss until evenly coated, then spread in a single layer on the prepared pan. Roast until tender and golden, 45 to 50 minutes.
3. Meanwhile, zest the lemon directly into the yogurt in a medium bowl. Stir in the dill leaves and a generous sprinkle of salt and pepper.
4. Cut the lemon into quarters and squeeze 1 wedge all over the vegetables when they come out of the oven. reserve the other quarters for another use.
AVOCADO AND CHIA SCRAMBLED EGGS OVER CORIANDER WHEAT BERRIES WITH TOMATOES
START TO FINISH: 1 HOUR 45 MINUTES SERVES: 4
> 1½ cups wheat berries
> 1 tbsp ground coriander
> Kosher salt
> ¼ cup finely chopped red onion
> 2 tbsp sherry vinegar
> 280g cherry tomatoes, halved (2 cups)
> 2 celery stalks, thinly sliced (1 cup)
> ¼ cup finely chopped fresh cilantro, plus leaves for garnish
> 4 tbsp extra-virgin olive oil
> 4 large eggs
> 1¼ tsp chia seeds
> ½ avocado, diced
1. Combine the wheat berries, coriander, and 1 teaspoon salt in a large saucepan. add cold water to cover the wheat berries by 2.5cm (about 3 cups), then bring to a boil over high heat. Cover, reduce the heat to maintain a steady simmer, and cook, stirring occasionally, until tender, 1 to 1½ hours.
2. put the red onion, vinegar, and a pinch of salt in a large bowl. Stir well and let sit for 5 minutes. Drain the wheat berries if there’s any water remaining in the saucepan, then add to the bowl. Stir well until it cools to room temperature.
3. add the tomatoes, celery, chopped cilantro, and 3 tablespoons oil. Fold until evenly coated. Season to taste with salt.
4. Beat the eggs in a bowl with a fork until streaky. add the chia seeds and beat until distributed.
5. heat the remaining tablespoon oil in a medium nonstick skillet over medium heat. add the avocado and cook, stirring occasionally, until lightly browned, 2 to 3 minutes.
6. add the egg mixture, reduce the heat to medium-low, and cook, stirring, until just set but still creamy, 1 to 2 minutes. Spoon wheat berries onto the plate; top with eggs. garnish with cilantro.
GREEN SHAKSHUKA WITH POBLANO PEPPERS AND ZA’ATAR TORTILLAS
SERVES: 4
> 8 tsp za’atar spread
1. Put the spinach in a large bowl and add enough water to cover. Swish to release the dirt and grit. Lift out and transfer to a colander. repeat if the water is very dirty.
2. Heat the oil in a large skillet over medium heat. add the peppers, onions, garlic, and a large pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Add the tomato paste and cook, stirring, for 1 minute. add the spinach by the handful, stirring to wilt after each addition. Sprinkle with salt and stir well, then spread in an even layer.
4. Crack an egg into a dish, then slide onto the spinach. repeat with the remaining eggs, spacing them apart. Reduce the heat to medium-low. Cover and cook until the whites are set and the yolks are runny, 3 to 5 minutes.
5. Meanwhile, toast the tortillas in a hot skillet or griddle until blackened around the edges and in spots. immediately spread 1 teaspoon za’atar on each tortilla.
6. Uncover the eggs and drizzle the remaining 4 teaspoons za’atar spread all over the eggs and greens. Serve the shakshuka with the tortillas.
WILTED GREENS AND LEEKS WITH KIMCHI AND LEMON SALMON
SERVES: 4
> Thick toast, for serving
1. Arrange the lemon slices in a single layer in a 20cm square glass baking dish. Season the salmon on both sides with salt. put on top of the lemon slices, skin side down. Sprinkle the top with the cayenne. pour ¼ cup water into the dish.
2. Cover the dish tightly with plastic wrap and poke a few holes on top. Microwave until the salmon is just opaque throughout and a paring knife slides easily through the centre, about 5 minutes. Uncover and let cool. Discard the salmon skin and lemon slices. Flake the salmon into large chunks and fold gently with the cooking liquid.
3. Put the greens and leeks in a large bowl and add enough water to cover. Swish to release all the dirt and grit. Lift out and transfer to a colander. repeat if the water is very dirty.
4. Heat the oil in a large sauce pot over medium-high heat. add the greens and leeks. Cook, stirring, until wilted, about 3 minutes. Season with salt. Cook until the leeks are tender but the greens still have a little bite, about 5 minutes. Fold in the kimchi and kimchi juice. Season to taste with salt.
5. Divide the greens among serving dishes and top with the salmon and sesame seeds. Serve with toast.
Use 2.5cm thick squares of asian-style toast, like Japanese milk toast. You can buy it at Chinese, Japanese, and Korean bakeries.
TEXT GENEVIEVE KO PHOTOS
JOHNNY MILLER FOOD STYLING REBECCA JURKEVICH/EDGE REPS PROP STYLING SARAH SMART
