Are you training for a half-marathon? Playing in an after-work volleyball league? Attempting to keep up with an energetic toddler? You need to eat! These five recipes are built to power you through your week — no matter what it might have in store.
Saucy Steak & Hot Pepper Stir-Fry
by Rachel Gurjar
This glossy, saucy and deeply savoury stir-fry is your excuse to head to the farmers market for high-season chillies. Richer and sweeter but less salty than the regular stuff, dark soy sauce is also worth seeking out.
Serves 4
600g boneless rib-eye steak, cut into 3cm cubes
2 Tbsp plus 1 tsp cornstarch
1 Tbsp plus 4 tsp dark soy sauce
2 Tbsp soy sauce, divided in half
2 Tbsp unseasoned rice vinegar, divided
1/2 cup water, plus more
2 Tbsp vegetable oil, divided
1 medium onion, thinly sliced
8 hot finger peppers or cayenne chillies, sliced 2.5cm thick
5cm piece ginger, peeled and finely chopped
5 garlic cloves, finely chopped
Kosher salt
Steamed rice (for serving)
Method
- Place steak, cornstarch, 1 Tbsp dark soy sauce, 1 Tbsp soy sauce and 1 Tbsp vinegar in a medium bowl; toss to coat.
- In another medium bowl, stir together black pepper, remaining 4 tsp dark soy sauce, remaining 1 Tbsp soy sauce, remaining 1 Tbsp vinegar and 1/2 cup water to combine. Set dressing aside.
- Heat 1 Tbsp oil in a large wok or skillet over medium-high. Place steak with marinade in pan, arranging in a single layer as much as possible. Cook, undisturbed, until browned underneath, about 2 minutes. Transfer steak to bowl with reserved dressing and toss to coat. Wipe out the skillet.
- Heat remaining 1 Tbsp oil in the same skillet over high heat. Cook onion, stirring continuously, until fragrant, about 30 seconds. Add finger peppers, ginger and garlic and cook, stirring often, until softened and starting to char, about 5 minutes.
- Reduce heat to medium, add steak with dressing and toss to combine. Stir in about 1/4 cup water to loosen sauce if needed. Taste stir-fry and season with salt if needed.
- Transfer steak mixture to a shallow dish. Serve with rice.
One-Pot Salmon & Shiitake Rice
by Hana Asbrink
This protein-packed meal is layered with flavour and is cooked with ease. To ensure that everything steams evenly, resist the urge to peek. A drizzle of scallion-soy dressing brings a bright boost of flavour.
Serves 4
2 cups short-or-medium-grain white rice, rinsed until water runs almost clear
1/4 cup quinoa
1 Tbsp mirin or sake
2 tsp plus 3 Tbsp soy sauce
2 1/2 cups water
140g shiitake mushrooms, thinly sliced
110–180g skinless salmon fillets
Kosher salt
2 Tbsp unseasoned rice vinegar or apple cider vinegar
1 Tbsp toasted sesame oil
5 scallions, thinly sliced and divided
Method
- Gently stir rice, quinoa, mirin, 2 tsp soy sauce and water in a small Dutch oven or medium heavy saucepan with a tight fitting lid to combine. Arrange mushrooms on top (no need to stir into rice). Gently place salmon fillets over mushrooms; lightly season fish with salt.
- Leave the lid slightly askew, and cook until small bubbles appear along the sides, about 5 minutes. Reduce heat to medium, cover pot tightly and cook undisturbed for 15 minutes. Remove from heat (do not remove lid) and let sit for 20 minutes.
- Meanwhile, mix vinegar, oil, half of scallions and remaining 3 Tbsp soy sauce in a small bowl to combine. Set scallion-soy dressing aside.
- Uncover rice mixture, letting any water from the lid drip back into the pot. Using a rice paddle, heatproof rubber spatula or flat-sided wooden spoon, carefully break apart salmon fillets into smaller pieces and fold into rice mixture. Mix in remaining scallions.
- Transfer rice mixture to shallow bowls and serve with reserved scallion-soy dressing alongside for spooning over.
Creamy Tahini Chicken Salad
by Kendra Vaculin
A creamy tahini sauce (made with lemon juice and tangy Dijon mustard) stands in for the more traditional mayonnaise to create a rich, well dressed chicken salad with layers of flavour.
Serves 4
600g (about 4 medium) skinless, boneless chicken breasts
1/2 tsp coarse kosher salt, plus more
3 garlic cloves, finely grated
2/3 cup tahini
1/4 cup fresh lemon juice
3 Tbsp Dijon mustard
1 Tbsp honey
Freshly ground pepper
3 celery stalks, finely chopped
1 small red onion, finely chopped
1 jalapeno or serrano chilli, halved, ribs and seeds removed, finely chopped
1/2 cup roughly chopped tender herbs (such as parsley, dill and/or tarragon)
1/3 cup coarsely chopped dried fruit (such as Medjool dates, apricots and/or golden raisins)
Butter/Little Gem lettuce leaves or toasted bread (for serving)
Method
- Place chicken in a medium pot. Pour in water to cover and season with salt. Set over high heat and bring to a rolling boil.
- Remove from heat and let sit for 15 minutes.
- Drain and transfer chicken to a cutting board; shred with two forks.
- Meanwhile, whisk garlic, tahini, lemon juice, mustard, honey, 1/2 tsp salt and 1/4 cup water in a large bowl to combine; season generously with pepper. Add shredded chicken, celery, onion, jalapeño, herbs and dried fruit and mix well. Season chicken salad with more salt and pepper if needed. Serve on lettuce leaves or toast.
Samosa-Dillas with Cucumber Salad
by Shilpa Askokovic
Serves 4
3 Tbsp plus 2 tsp vegetable oil
1 tsp cumin seeds
1 medium red onion, half finely chopped, half thinly sliced
1 serrano chili, finely chopped
2.5cm piece ginger, peeled and finely chopped
1/2 tsp coarse kosher salt, plus more
450g (about 2 large) potatoes, peeled, cut into 1cm cubes
1 Tbsp curry powder
1 ½ cups water
½ bunch cilantro, leaves and tender steams only, coarsely chopped
1 cup frozen peas, preferably baby
1 Tbsp fresh lime juice, plus more for drizzling
20–30cm wholewheat tortillas
230g (2 cups) sharp white cheddar, coarsely grated
2 mini seedless cucumbers, quartered lengthwise and sliced 0.5cm thick on a deep diagonal
113g cherry tomatoes, halved
Method
- Heat 3 Tbsp oil in a medium Dutch oven, or other heavy pot, over medium. Add cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add chopped onion, chilli, ginger and 1/2 tsp salt.
- Cook, stirring occasionally, until onion is softened, about 3 minutes.
- Add potatoes, curry powder and 1 1/2 cups water and bring to a boil. Cover and cook, stirring often and adjusting heat as needed to maintain a simmer, until potatoes are tender and water is mostly absorbed, for 15–20 minutes. If the pot looks dry but potatoes are still firm, add up to 1/4 cup additional water and continue to cook until tender. Conversely, if potatoes are soft but a lot of liquid remains, uncover and cook, stirring often, until water evaporates. (Potatoes will fall apart during cooking.)
- Remove from heat and stir in cilantro, peas and 1 Tbsp lime juice, smashing potatoes into a chunky purée. Taste and season with more salt if needed.
- Lay out tortillas on a flat work surface. Scatter cheese over tortillas, covering evenly. Divide potato filling among tortillas, spooning over one side. Fold tortillas up and over filling to make half-moons; pat to flatten slightly.
- Heat 1 tsp oil in a large non-stick skillet over medium heat. Place 2 samosa-dillas in the pan and cook, turning halfway through, until tortillas are golden and cheese is melted, about 5 minutes. Transfer to a cutting board. Repeat with remaining 1 tsp oil and remaining 2 samosa-dillas and transfer to plates.
- Toss cucumbers, tomatoes and sliced onions in a medium bowl. Drizzle generously with lime juice and season with a large pinch of salt; toss to coat. Spoon some salad alongside each samosa-dilla.
