Roasted Asparagus with Pickled Onions

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These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.

Springtime Strawberry Quinoa Salad

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This salad is open to interpretation; feel free to swap the greens, berries,veggies,and seeds to your preference. Serve at room temperature or cold, as a light lunch or alongside your favourite dinner dishes.

spring quinoa salad

Springtime Quinoa Salad

1 cup water
1/2 cup quinoa, rinsed
1/2 cup diced fresh strawberries
1/2 cup diced cucumber
3 tablespoons hemp seeds (double check for gluten-free status)
1 green onion, finely chopped (just the green part)
Argula, for serving

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 tablespoon maple syrup
1 garlic clove, finely grated
Zest of 1/2 lemon
Salt, freshly ground pepper to taste

Put the water in a small saucepan. Bring it to a boil, then add the quinoa. Reduce heat, cover and let simmer for about 13 to 16 minutes until the water is absorbed. Remove from heat, and remove the lid. Fluff with a fork and let cool.

Put the quinoa in a bowl with the strawberries, cucumber, hemp seeds, and green onion. Toss to mix.

To make the dressing, put the olive oil, vinegar, maple syrup, minced garlic, lemon zest, and a  sprinkle of salt and pepper in a small bowl. Whisk to combine. Pour the dressing over the quinoa mixture. Stir to mix, adjusting salt and pepper to taste. Serve over arugula.

Green Garbanzo and Avocado Salad

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Like a chunky guacamole studded with green garbanzos, this mixture is delicious served on greens, used as a dip, loaded in pita bread, or eaten with a spoon. Green garbanzos are young chickpeas, and taste like a cross between chickpeas and edamame. If you can’t find them, swap in edamame instead.

avocado green garbanzo

Green Garbanzo and Avocado Salad

1 cup (240mL) cooked green garbanzo beans, cooled
3/4 cup (180mL) sliced cherry tomatoes
1/2 cup (120mL) loosely packed cilantro
1/2 small red onion
Juice 1 lime
1 clove garlic, minced
1 tablespoon (15mL) extra-virgin olive oil
2 small avocado, cut into chunks
Fine sea or Himalayan salt
Freshly ground black pepper

Put the green garbanzo beans, cherry tomatoes, cilantro, red onion, lime juice, garlic, and olive oil in a medium bowl. Mix to combine. Slowly stir in the avocado, keeping the pieces chunky. Season with salt and pepper to taste. Serve cold or at room temperature.