Dinnertime can get a little lost in the shuffle as we settle into September, so it's a great time to keep things simple. We’ve been lucky with a stretch of warm weather, so salad for supper still seems like a reasonable plan, but adding in some roasted elements sounds just as appealing. Let’s call it “seasonal transition food” — easy, delicious, and flexible for whatever fall brings.
But before we dive into a recipe featuring our latest product additions, can we talk for a moment about how much of the food media we consume comes from the U.S.? Along with it comes mentions of amazing products and brands that we just don't have access to here in Canada. Whether it’s that must-try hot sauce or trendy olive oil, it can sometimes feel like we’re missing out. That’s where Flavourfull comes in. We’ve made it our mission to bridge the gap between the latest foodie trends and your Canadian kitchen. We track down those sought-after products and bring them to you—no more FOMO! Let’s talk about two new brands we’re excited to carry: New York Shuk and Seed + Mill.
New York Shuk's Harissa with Preserved Lemon
This is a truly premium harissa, packed with concentrated, sun-dried pepper flavour and brightened with the acidity of preserved lemons. It's medium-spicy, so you get the flavour without too much heat. Handmade in Brooklyn, this harissa is a must-have for fall—whether you're adding it to roasted veggies, stirring it into soups, or slathering it on meat before roasting or grilling.
Seed + Mill's Tahini
This organic tahini is silky, creamy, and incredibly versatile. Made from premium Ethiopian sesame seeds, it beats out the competition, making it the perfect choice for everything from salad dressings to baked goods. Drizzle it over grains, mix it into hummus, or use it as the base for a simple, delicious tahini-yogurt sauce.
Sauces like these are the shortcut to easy, delicious meals when life gets hectic. They pack so much flavour that you don’t need a lot of extra ingredients or time to create something special.
Harissa Roasted Carrots & Chickpeas with Tahini Yoghurt Dressing
This dish is the ultimate easy fall meal—packed with protein, veggies, and BIG flavour. Serve with warmed pita or couscous. It also makes a great packed lunch.
3 tbsp olive oil
1/2 tsp honey
1/2 tsp Diamond Kosher Crystal Salt
1 lb carrots, peeled, cut lengthwise if thick, and into 3-inch lengths
540 ml can chickpeas, drained and rinsed
Dressing:
3 tbsp Seed + Mill tahini
3 tbsp plain Greek yoghurt (full fat)
1 tbsp fresh lemon juice
2-3 tbsp water
1/4 tsp grated garlic
salt to taste
To Serve:
3 cups baby arugula
1/3 cup cilantro leaves
- Preheat oven to 425 F.
- Combine olive oil, harissa, honey and salt in a bowl. Add carrots and chickpeas and toss until well coated. Scrape into a single layer on a baking sheet and roast for 22-25 min or until carrots are soft and lightly caramelized and chickpeas are crisp. Let cool.
- Combine tahini, yoghurt and lemon in a small bowl (tahini will seize, this is normal). Whisk in enough water to make dressing a drizzle-able consistency. Add garlic and season with salt.
- Pile arugula on a serving dish and spoon carrots and chickpeas and any oily juices over top. Drizzle with dressing and sprinkle with cilantro.
Serves 2 as a main or 4 as a side
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